Lots Of People Have Expressed Consternation That I Haven't Gotten Rid Of Southern Accent, But I Just Never Saw Any Reason To Lose The Flavor That I Grew Up With. I Enjoy Saying Some Things With A Southern Accent.
It Is A Bitter Thought To An Avaricious Spirit That By And By All These Accumulations Must Be Left Behind. We Can Only Carry Away From This World The Flavor Of Our Good Or Evil Deeds.
There Are Sorrows That Are Not Painful, But Are Of The Nature Of Some Acids, And Give Piquancy And Flavor To Life.
There Is Absolutely No Substitute For The Best. Good Food Cannot Be Made Of Inferior Ingredients Masked With High Flavor. It Is True Thrift To Use The Best Ingredients Available And To Waste Nothing.
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.
I Might Use Milk If I Was Using A Touch Of Milk To Make Like A Lasagna Or A Baked Pasta. But Cream? That Is Totally Not The Way They Do It In Italy, And It's Not A Very Good Thing. It's Kind Of A Blanket For Flavor.
