Discover the most popular and inspiring quotes and sayings on the topic of Tabasco. Share them with your friends on social media platforms like Facebook, Twitter, or your personal blogs, and let the world be inspired by their powerful messages. Here are the Top 100 Tabasco Quotes And Sayings by 94 Authors including Kim Harrison,Julie Gonzalo,H.m. Ward,Shannon Stacey,Jamie Mcguire for you to enjoy and share.
He darted a guilty look toward his dad. "Will you - get me a bottle of spicy?"
My eyes jerked to his.
"Maybe some barbecue sauce?"
I closed my mouth before a bug flew into it. "Sure." I did not believe this. I was pimping ketchup to the son of the FIB's captain.
I do a chimichurri sauce with garlic, parsley, olive oil, and red and black pepper. You just mince the garlic and the parsley and mix it all together. Brush a little of that on a steak and it kicks it up, like, 10 notches.
I glance at him, wondering what kind of crazy sauce he ate to sit down next to me in here.
I'm having a cheeseburger," Anna said. "With fries smothered in vinegar and salt."
"I told you I wouldn't kiss you again. You don't have to poison your mouth."
"Very funny. What are you having?"
"Something with onions and garlic.
Sweet potato fries
cumin baked chicken WITH SWEET HONEY-LIME SAUCE
My two essential ingredients are chilies, any kind, dried or fresh; and acid, whether it's citrus - lemon, lime, yuzu - or vinegars. Food has to pop.
A martini. Shaken, not stirred.
Salbitxada is a sharp and lightly sweet Catalan sauce that's traditionally served with calcots - spring or salad onions, grilled whole, make a good substitute.
For me, Romesco is one of the greatest sauces in the world.
Well, this is us, Jack. Cuban cane rum and yanqui Coca-Cola; Cuba Libre, 'free Cuba'. Only we call this cocktail 'ha-ha' now, because there's no Cuba and no freedom. Salad!
I love hot sauce. It can't be hot enough for me.
Chicken or shellfish gumbo, usually a side. ("Sopa de" means
Recipes can be incredibly vague where chillies are concerned.
Vodka tonic with lemon.
This stuff tastes like the bastard love child of grapes and rubbing alcohol
I think jalapeno sounds like a bunch of letters piling into a beat-up old word to get tacos.
Don't you feel like a little glass of rum? It's Cuban, like all the good stuff that kills you.
I like Cilantro, but you don't have to.
Most people don't know that I'll eat anything spicy. A little extra kick is always a good thing!
You might be a redneck if ... Your only condiment on the dining room table is the economy size bottle of ketchup.
In a blind taste, balsamic vinegar actually makes it taste better).
Vinegar of the interrogator with the oil of a flirt,
call it chicken salad
How do you say 'delicious' in Cuban?
That's why there's lots and lots and lots of kinds of hot sauces and not so many kinds of mustard. Not 'cause it's hard to make interesting mustard - you can make interesting mustard. But people don't because no one's obsessed with it, and thus no one tells their friends.
Mustard's no good without roast beef.
Yo. Salt-and-Pepper. The name is Go-Go or Mr Go-Go, okay?
I wondered what you'd have on the side with a plate of Deep Fried Anxiety. Pickles? Coleslaw? Potato-strychnine mash?
Instead of putting cheese with ranchero sauce, chile is really very good for you. If you put that in, you get flavoring, so you're not eating bland food, especially if you're used to spicy food.
Keep it simple, keep it tasty. Salt, pepper and garlic. Shallot another day, lemon grass for nextweek. Nutmeg and cinnamon every now and then.
My Mexican specialty is chilaquiles. I make tortillas from scratch, then add garlic, onions, eggs, chopped-up carrots and peppers, Jack cheese, and salsa.
Piragua - cold syrup trickled over crushed ice - her favorite treat from her childhood in Viejo San Juan.
It's all about salsa with grain chips, tofu, turkey slices, hummus, and coconut water.
Vagisil. Any one of them will give you another two to three inches drop on your curve ball. Of course if the umps are watching me real close I'll rub a little jalapeno up my nose, get it runnin', and if I need to load the ball up I just ... (wipes his nose)
traditional British tea.
It is time to embrace and celebrate ketchup, not be ashamed of it.
The world's worst flavor combination was mango and menthol.
Almost anything is edible with a dab of French mustard on it.
What I love is Mexican hot chocolate, like a spicy hot chocolate - adding cayenne pepper to the Hershey's cocoa and making a spicy-sweet treat.
Condiments are like old friends - highly thought of, but often taken for granted.
PINEAPPLE SALSA: 1 cup fresh pineapple, diced (if fresh is unavailable, use canned pineapple and drain juice) 3 tablespoons fresh cilantro, chopped ¼ large red onion, diced fine ½ teaspoon black pepper 1 fresh lime COMBINE SALSA INGREDIENTS in a bowl, and refrigerate at least 1
It tastes like water spiked with strange.
Daddy Jack and Fanny don't care what I do as long as I stay out of the kitchen. She looms over the stove, madly coating everything she cooks with cayenne pepper and several shakes of Tabasco.
Fiery peppers and strange spices heat the blood, she cannot help herself.
On a hot day in Virginia, I know nothing more comforting than a fine spiced pickle, brought up trout-like from the sparkling depths of the aromatic jar below the stairs of Aunt Sally's cellar.
Chic is a kind of mayonnaise, either it tastes, or it doesn't.
Give me the enchilada with the pickle sauce shoved up between the donkey's ass.
Chipotles, which are dried jalapeno peppers, give out a terrific smoky flavour - they're warm, earthy and usually not too spicy.
For conspiracy,
I know not how it tastes, though it be dished
For me to try how.
No, I may not flavor your mind with hot and spicy ingredients that leave you panting for cool relief. I write for family, so I indulge your thoughts with just the right seasoning to awaken your palate for more without cause for heartburn.
I brush my teeth with a leg of fried chicken, and gravy is my toothpaste.
I used to be so embarrassed by salsa; I wasn't into it.
I remain faithful to bourbon sour. It's absolutely delicious. You'd have to ask a bartender what's in it, but I think if you know you might never have a drink. I also love a little rum, 7 years aged, brown, when it is chilly, before dinner.
I don't think Kitchen makes this. What's it called again?"
"Jell-O Surprise." Link grinned.
"What's the surprise?" Ridley examined the red gelatin more closely.
"What they put in it.
the silver pepper of the stars.
I prefer more spicy food to your Italian to be fair.
pickle juice on a cookie.
cream of banana soup
I eat ranch dressing with my pizza; I dip it in the ranch. It is so good! I know, I am really weird .
One of my favorite things is mayonnaise and I have to tell you that. I love mayonnaise, but I don't eat it any more. If I do I put light mayonnaise on it, which I know is still not good but it's a lot better than the other one and I don't eat it that much.
Tabouli is the best salad, but still, you don't win friends with salad
Orange flavoring and vodka. They
Do you want a margarita? I'm making them with Limoncello and Petron.
Sour cream! He had tasted it once and liked to puke.
First you bring the sugar, then you bring the hot sauce.
What say you to a piece of beef and mustard?
Call me tacky, but I love the union of sweet and sour, even in some now-unloved Oriental dishes incorporating pineapple and ketchup.
Blood? Lava? Evil ketchup?
I have slipped chile under your skin
secretly wrapped in each enchilada
hot and soothing
carefully cut into bitefuls for you as a
toddler
increasing in power and intensity as
you grew
until it could burn
forever
In any sauce you make, start with a concentration of flavors with great acidity. You then re-dilute the sauce, but the proportion of liquid you add should not be so high that you wash away the extracted flavor you're aiming to create.
Hunger is the best sauce.
Intensely craving a salad of green papaya with bird chilies that tore your mouth apart, that burned your lips, set fire to your heart.
Never go anywhere without condiments. Condiments are our friends.
At our production company, the trademark dish - and this sounds particularly revolting - is curried pickled herring.
You know what really fries my Puerto rican pancakes?
Spicy Seafood Noodle Soup
Q: Who invented mayonnaise? A: Somebody with bad taste.
Foster poured some more bourbon for his guest. I don't know what it's
She restored herself with a cocktail and an excellent lobster mayonnaise. Phryne was devoted to lobster mayonnaise, with cucumbers.
Livie: Connor where's your bathroom?
Connor: there's one through that doorway, around the corner. First right.
Grant: oh, I'd give that one hour. Ty was in there. It's not suitable for ladies. Or most humans.
Ty: It's that damn chilli your mama made
Great ladies ... are like the best sauces
it is better not to know how they are made.
Luchesi cannot tell amontillado from a sherry
It tasted like one of those herbal concoctions that health-food enthusiasts substitute for tea.
I'm an instant atar. Just add Ester and stir.
Charantia. Bitter herbs. Bitter.
At least you left out the oh-my-God sauce this time."
"Made myself a batch with it," Shane said. "It's got the biohazard sticker on it in the fridge, so don't bitch if you get flamed.
Amazingly flaverly? Or flavored with amazin?
-Francis Vallejo
A different spice is the most interesting thing to me.
everything tastes better in a margarita glass.
Ah, that tastes nice. Thank you.
Anoint the saucepan with a touch of sunflower seed oil. Grease its scars, and as soon as the oils heats up, sprinkle with flour, pour on the bouillon and the moonshine strong as the hearts of the village man who knows not how to love with his words, only with his actions, and ass the chopped apple.
You can easily put together your own favorite spice blend, whether that's a salt and pepper mixture or you're adding herbs to it or Creole spice. Just watch out for the sodium content. That why I encourage you to make your own.
Whatever you put in your mouth, make sure it's high quality.
You can always put balsamic vinaigrette on salted meat and sort of pretend it's a salad.
Tiramisu for desert.
A crude meal, no doubt, but the best of all sauces is hunger.
I've done bad things with relish, and good things with pickles.
A good spicy challenge strikes a balance between flavour and fear.
I make a bomb vaca frita. It's like a flank steak like with the ropa vieja, but it's fried with garlic and lime. And I make a really good picadillo.