Tabasco sauce is to bachelor cooking what forgiveness is to sin.
When I put some Tabasco on things, and there's really nothing in Tabasco, it's not bad for you in any way, so that's kind of become my substitute. Now you got to get used to a hot mouth, but that's okay.
I just started making Bloody Marys. I always thought they looked gross, then I tasted one. There's an art to it, from the Tabasco to the Worcestershire.
Americans will eat garbage provided you sprinkle it liberally with ketchup.
I'm not a person who writes really abstract things with oblique references. I look at abstraction like I look at condiments. Give me some Tabasco sauce, some ketchup, some mayonnaise. I love all of that. Put it on a trumpet. I've just got to have the ketchup and Tabasco sauce. That's my attitude about musical philosophy.
The only really good vegetable is Tabasco sauce. Put Tabasco sauce in everything. Tabasco sauce is to bachelor cooking what forgiveness is to sin. The next best vegetable is the jalapeno pepper. It has the virtue of turning salads into practical jokes.
Philosophers have often looked for the defining feature of humans — language, rationality, culture, and so on. I'd stick with this: Man is the only animal that likes Tabasco sauce.
Wha...what are you smiling for...? If I'd swallowed that needle, I'd have died! It's not like putting tabasco in ohagi!!!
Balsamic vinaigrette, Tabasco, and giblets. Then let it boil.
When you use Tabasco in the marinade, it kind of infuses everything.
I think Tabasco brings me pure heat and Southern kind of familiarity, along with the vinegar and the barrel-aged spices.
When you use it in cooked foods, it changes [the Tabasco flavor] a little bit; it loses a little bit of the bright acid that you love on it, but you get that more cooked heat and chile flavor down.
When you add just a little bit [of Tabasco] at the end, what you taste is the spectrum between the cooked chile flavor and the kind of nearly raw, just kind of fermented chile flavor at the end.
or simply:
