Quotes & Sayings About Hot Sauce

Jocko likes salty, Jocko likes sweet, but never bring Jocko any hot sauce, like with jalapenos, because it makes Jocko squirt funny-smelling stuff out his ears. — Dean Koontz

We passed through glowering statues of monsters and gods whom I'd fought in person- the vulture Nekhbet, who'd once possessed my Gran (Long story); the crocodile Sobek, who'd tried to kill my cat (longer story); and the lion goddess Sekhmet, whom we'd once vanished with hot sauce (don't even ask) — Rick Riordan

Show me a sexual practice that involves ice cubes and hot sauce, and I will show you a sexual practice that would be improved without them. — Roger Ebert

You are trying to impress someone."
Was Jared a psychic?
I told myself to keep it together. "Is that an accusation?" I deadpanned.
"Stating a matter-of-fact. Is it your unkempt Jedi Master, or the big of a hot sauce that you are dating?"
I snorted. Jared would've loved Perry. They would've fallen head over heels at each other and then started a life together with a pair of dogs and tiny house with blue roof at some suburb area. "That unkempt Jedi, and the hot sauce, they have far more authentic nickname."
"Yes." My bother nodded. "Detective Yoda and Detective Sriracha. — Rea Lidde

The vulture Nekhbet, who'd one possessed my gran (long story); the crocodile Sobek, who'd tried to kill my cat (longer story); and the lion goddess Sekhmet, whom we'd once vanished in hot sauce ( don't even ask) - page 9 — Rick Riordan

And that was all it took. They smiled at each other across the table, and some sort of shift occurred between them. There was a quickening, a livening- Frances could think of nothing to compare it to save some culinary process. It was like the white of an egg growing pearly in hot water, a milk sauce thickening in the pan. It was as subtle yet as tangible as that. — Sarah Waters

I'm a big fan of Caribbean food, Spanish food, Dominican food - like rice and beans. Hot sauce just adds a different layer of boom to the food, you feel me? — Theophilus London

For some women, a man is their whole meal. For me, life is a full meal and a man is just the hot sauce. If a man wants to be my whole meal, I say, 'That's nice, baby, but right now, I'm already full. — Lisa Nicole Carson

I have an obsession with hot sauce. I love Cholula. I put Cholula on everything. — Becky G

I have a zillion bottles of hot sauce. I love Trader Joe's jalapeno. The whole right side of my fridge is filled with hot sauce. — Lisa Ling

First you bring the sugar, then you bring the hot sauce. — Kevin Ollie

Poaching white fish in moderately hot oil guarantees soft-textured flesh and allows you to prepare a sauce calmly, without the usual panic about overcooking the fish. — Yotam Ottolenghi

It was my first day working at Tour d'Argent, a famous restaurant in Paris, in 1982, and they were celebrating their 400th anniversary. I am in the fish station and after many mistakes, including cutting myself after 30 seconds in that kitchen, the chef said, "Make a Hollandaise sauce with 32 yolks." It takes me forever to separate the yolks from the whites, and I put them in a bowl and try to go close to the stove, but the stove is way too hot for me. — Eric Ripert

Over a bowl of steaming feu, Chinese noodle soup, Mon kept talking. As always, the soup was served with a plate piled high with fresh greens - cilantro and mint, bean sprouts and lemon - that one added for taste. On the table sat an assortment of Lao and Thai condiments like fish paste, chili peppers, and hot sauce. I usually stayed away from these deadly bottles. Mon, on the other hand, dumped a healthy dose of each into her bowl. Just one — Brett Dakin

I could eat a feeling faster than anybody, put a little hot sauce on it and wouldn't recognize it until it showed up on my behind three days later. — Oprah Winfrey

Whereas other clubs served the eternal beefsteak and apple tart, the lavish buffet at Jenner's was constantly replenished with ever-more artful dishes... hot lobster salad, casserole of pheasant, prawns on pillowy beds of pureed celery root, quail stuffed with grapes and goat cheese and served in pools of cream sauce. And Evie's favorite- a sticky flourless almond cake topped with raspberries and a thick layer of meringue. — Lisa Kleypas

Ooo, let's see, I need to get my spicy barbecue sauce. Definitely some oven mitts, 'cause he's gonna be hot from being flame-broiled. I need to get a couple of them apple trees to make wood chips so the meat be nice and appley tasting. Give it that extra yumminess, 'cause I don't like that Daimon flavor. Ack! (Simi) — Sherrilyn Kenyon

A note from Annabeth." Piper shook her head in amazement. "I don't see how that's possible, but if it is - "
"She's alive," Leo said. "Thank the gods and pass the hot sauce."
Frank frowned. "What does that mean?"
Leo wiped the chip crumbs off his face. "It means pass the hot sauce, Zhang. I'm still hungry. — Rick Riordan

You're a demon. I thought your motto was 'spoils to the victor.' (Aimee)
No, our motto is 'everything tastes better with hot sauce.' (Xedrix) — Sherrilyn Kenyon

Myself, I couldn't help think of anything in the world better than stirring sharp white cheddar, smoked Gouda, creamy Havarti, Monterey Jack, and a touch of piquant Maytag blue cheese into a bubbling hot white sauce, stirring it to a thick honey consistency, and pouring it over al dente macaroni to toast to a crispy deep golden on top. — Beth Harbison

Always serve too much hot fudge sauce on hot fudge sundaes.
It makes people overjoyed, and puts them in your debt. — Judith Olney

In the centre of a spacious table rose a pastry as large as a church, flanked on the north by a quarter of cold veal, on the south by an enormous ham, on the east by a monumental pile of butter, and on the west by an enormous dish of artichokes, with a hot sauce. — Jean Anthelme Brillat-Savarin

Not scared.
But excited in that
jiggering-on-too-much-hot-sauce
kind of way
that it's time to
step out
of my old framework,
raw and amorphous,
to become something I've never thought of before. — Thalia Chaltas

Here is a basic recipe for salad dressing which you can vary according to the flavorings or herbs you decide to use. Salad Dressing 1 cup apple cider vinegar 1/3 cup lemon juice 1 cup olive oil ½ teaspoon salt ¼ teaspoon pepper Mix everything together in a shaker jar. Variations: Add 1 tablespoon of Dijon mustard Add 1 teaspoon or more of red pepper flakes, or a dash of hot sauce Add 4 cloves of garlic, minced Add a handful of chopped herbs, either fresh or dried Add ½ cup of thick yoghurt to make a creamy dressing which can double as a sandwich spread. This salad dressing can also be used as a marinade for meats and poultry. The vinegar will tenderize tough cuts as well as add flavor. Marinate the meat for at least 3 hours or preferably overnight. Afterwards, you can reduce the marinade to make a flavorsome sauce. — Sam Huckins

I love hot sauce. It can't be hot enough for me. — Cheryl Hines

Smother me in your hot sauce woman until smoke comes from your thighs. — Thomas Dolby

I must confess, I'm not the best cook. I make a mean salsa, as I like hot sauce and, you know, tacos, because I'm a California kid, and that's about it. — Sasha Grey

You're looking at that chick like you want to roll her up in a taco and put your hot sauce all over her. — J.R. Ward

Squeeze some lemon on it, a dab of hot sauce, throw the oyster down the back of your throat, take a shot of vodka, and try to forget you just ate snot from a rock. — Jim Gaffigan

Consumerism, the new black. I want my burger my way. Shaken not stirred. Sauce on the side and rare but not rare rare. Venti, two-pump, sugar-free vanilla, non-fat, two Splenda, extra-hot, extra-whip, extra-mocha Mocha and can you put the Splenda in before you pour the milk? (See, this is where it gets positively delicious!) Under the auspices of that wonderful word Consumerism, not only is this not seen as overly demanding, it's positively encouraged by everyone. — Geoffrey Wood

Buffalo Chicken Mac & Cheese This easy meal combines the flavors of buffalo wings and mac and cheese. To cut down on prep/cooking time, use a pre-cooked rotisserie chicken! 1 Cup milk 1 (12 oz) can evaporated milk ¼ Tsp garlic powder ½ Cup buffalo hot sauce (Frank's Red Hot is a good bet) 3 Cups shredded cheese (just cheddar or a mix if you'd like) 1 lb pre-cooked chicken, shredded ½ lb uncooked pasta (such as elbow macaroni) Chopped onion/celery/carrots, crumbled blue cheese (optional) Mix milk, evaporated milk, garlic powder, and hot sauce in slow cooker until combined. Add salt & pepper (to taste). Stir in cheese, chicken, and uncooked pasta. Cook on low for approximately 1 hour, stir, then continue cooking an additional 30-60 minutes, or until pasta is tender. Garnish with chopped vegetables and/or blue cheese (if desired). Enjoy! — Paige Jackson

There's lots of sticky things here," he said. "I see blackstrap molasses, wild clover honey, corn syrup, aged balsamic vinegar, apple butter, strawberry jam, caramel sauce, maple syrup, butterscotch topping, maraschino liqueur, virgin and extra-virgin olive oil, lemon curd, dried apricots, mango chutney, crema di noci, tamarind paste, hot mustard, marshmallows, creamed corn, peanut butter, grape preserves, salt water taffy, condensed milk, pumpkin pie filling, and glue. — Lemony Snicket

My favorite way to cook trout is whole, bone-in, on the grill. The fish are stuffed with sliced lemons and herb sprigs, brushed with oil, and cooked over fairly hot coals until the skin is crisp and the flesh is moist and flaky. Go ahead and gild the lily by adding a sauce. — Tom Douglas

There is but one season of the year when salmon should be served hot at a choice repast; that is in the spring and early summer, and even then it is too satisfying, nut sufficiently delicate. The man who gives salmon during the winter, I care not what sauce he serves with it, does an injury to himself and his guests. — Ward McAllister

Lemon Curd Serves Fourteen This is a filling or topping that can easily be converted to a sauce. It is often used in place of jam on biscuits and as a filling for cakes or tarts. I use it to make a luscious lemon cream frosting for the Lemon Coconut Layer Cake on page 111. If you want to make a thick lemon sauce, simply thin the curd with some hot water and stir until smooth. — Marlene Koch

Barbecued Chicken Hands-on Time: 25 min. Total Time: 1 hr. 2 (4 1/2-lb.) whole chickens, quartered 1 tsp. salt, divided 1 tsp. pepper, divided 1 small onion, diced 3/4 cup ketchup 6 Tbsp. butter 3 Tbsp. light brown sugar 1 Tbsp. Worcestershire sauce 1 1/2 tsp. hot sauce 1 1/2 tsp. dry mustard continued — Southern Living Magazine

Pony eyed the pitcher of hot fudge sauce Nellie had placed on the table. "And if you pass that pitcher, I will reveal a nugget of information that will please you and instantly return me to your good goddess graces."
Nellie pushed the pitcher forward. "Spill. Not the fudge sauce. The info. — Jude Watson

Often on the menu, oysters will be listed as "oysters on the half shell." As opposed to what? "In a Kleenex?" Even the way you are supposed to eat an oyster indicates something counterintuitive. "Squeeze some lemon on it, a dab of hot sauce, throw the oyster down the back of your throat, take a shot of vodka, and try to forget you just ate snot from a rock." That is not how you eat something. That is how you overdose on sleeping pills. — Jim Gaffigan

It's nothing fancy, I opened a jar of sauce and cooked the linguine. But there's fresh Parmesan and I even found a bottle of Cabernet Sauvignon."
"You found wine." Earlier he'd been thinking about microwaved Who Hash, solitude and if he was very lucky, beer.
But a hot, fresh-cooked meal? Candles? Wine? And a chatty yoga-elf chef? With a body like a Las Vegas showgirl? — Roxanne Snopek

Secret kabals of vegetarians habitually gather under the sign to exchange contraband from beyond the Vegetable Barrier. In their pinpoint eyes dances their old dream: the Total Fast. One of them reports a new atrocity published without compassionate comment by the editors of Scientific American: "It has been established that, when pulled from the ground, a radish produces an electronic scream." Not even the triple bill for 65 will comfort them tonight. With a mad laugh born of despair, one of them throws himself on a hot-dog stand, disintegrating on the first chew into pathetic withdrawal symptoms. The rest watch him mournfully and then separate into the Montreal entertainment section. The news is more serious than any of them thought. One is ravished by a steak house with sidewalk ventilation. In a restaurant, one argues with the waiter that he ordered "tomato" but then in a suicide of gallantry he agrees to accept the spaghetti, meat sauce mistake. — Leonard Cohen

In spite of the terrible pain I was in, I tried to help name the hot sauces. For the allegedly mild one, which tasted like nuclear fall-out, I suggested Hot as Fuck. For the medium one, which tasted like seven lit cigarettes applied firmly to the tongue, I suggested You'd Have to Be an Idiot to Try This, and for the Scorpion sauce, which was so hot I think it gave me permanent nerve damage, I suggested Lawsuit Followed by Complete Financial Collapse.

She ignored all my suggestions... — Susan Juby

I put my hand on the altar rail. 'What if ... what if Heaven is real, but only in moments? Like a glass of water on a hot day when you're dying of thirst, or when someone's nice to you for no reason, or ... ' Mam's pancakes with Toblerone sauce; Dad dashing up from the bar just to tell me, 'Sleep tight, don't let the bedbugs bite'; or Jacko and Sharon singing 'For She's A Squishy Marshmallow' instead of 'For She's A Jolly Good Fellow' every single birthday and wetting themselves even though it's not at all funny; and Brendan giving his old record player to me instead of one of his mates. 'S'pose Heaven's not like a painting that's just hanging there for ever, but more like ... Like the best song anyone ever wrote, but a song you only catch in snatches, while you're alive, from passing cars, or ... upstairs windows when you're lost ... — David Mitchell

I love hot edamame with truffle sauce. — Cory Hardrict

See? Injustice. Here we are, risking our lives to rescue Kai and this whole planet, and Adri and Pearl get to go to the royal wedding. I'm disgusted. I hope they spill soy sauce on their fancy dresses."

Jacin's concern turned fast to annoyance. "Your ship has some messed-up priorities, you know that?"

"Iko. My name is Iko. If you don't stop calling me the 'ship,' I am going to make sure you never have hot water during your showers again, do you understand me?"

"Yeah, hold that thought while I go disable the speaker system."

"What? You can't mute me. Cinder! — Marissa Meyer

Uncle Lo sas that it's not a party until there's salsa. It's a party rule, right?' She looks to Jane.
'Well...' Jane muses the idea for too long.
I cut in, 'My dad could also eat five hot sauce packets for brunch and nothing else.'

'Famous ones,' Farrow calls out and our heads turn to him. 'There's no salsa rule for parties. Not normal. — Becca Ritchie

Just wanted to remind you that we're out of milk again. And hot sauce."
"Why are those two always out at the same time? Because those do not go together."
"I suspect Shane. He'd put hot sauce in anything," Michael said. — Rachel Caine

We were halfway back to the fireplace when Set caught us by surprise.
He was going on with his list of ridiculous ingredients: "And snakeskins. Yes, three large ones, with a sprinkling of hot sauce
" Then he stopped abruptly, like he'd had a revelation. He spoke in a much louder voice, calling across the room. "And a sacrificial victim would be good! Maybe a young idiot magician who can't do a proper invisibility spell, like CARTER KANE over there!"
Menshikov stared right at me. "My, my ... how kind of you to deliver yourselves. Well done, Set."
"Hmm?" Set asked innocently. "Do we have visitors? — Rick Riordan

Tons of comedians have said, 'I grew up learning from Bill Cosby. He's great.' But that respect doesn't mean much to the young people. They like their ginger ale with hot sauce. — Bill Cosby

As bland as oatmeal, yet somehow I'd become the rumor mill's hot sauce. — Rebecca Hamilton

While we're on brunch, how about hollandaise sauce? Not for me. Bacteria love hollandaise. And hollandaise, that delicate emulsion of egg yolks and clarified butter, must be held at a temperature not too hot nor too cold, lest it break when spooned over your poached eggs. Unfortunately, this lukewarm holding temperature is also the favorite environment for bacteria to copulate and reproduce in. Nobody I know has ever made hollandaise to order. Most likely, the stuff on your eggs was made hours ago and held on station. Equally disturbing is the likelihood that the butter used in the hollandaise is melted table butter, heated, clarified, and strained to get out all the breadcrumbs and cigarette butts. Butter is expensive, you know. Hollandaise is a veritable petri-dish of biohazards. — Anthony Bourdain

I probably should have restrained myself. Graham had been perfectly normal all morning, but after an evening of dreaming up revenge scenarios, I couldn't help myself when presented with such an easy opportunity. Besides, he had told me to get inventive. The "sandwich" I made Graham had six different types of meat including one mystery one, plus peanut butter, plus marshmallow spread, plus mayonnaise, hot sauce, and raisins. Graham — Jen Malone

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. — Seth Godin

I used to like eating frozen corn straight out of the bag. But I also love microwaving frozen corn and adding butter and sugar and garlic powder and chili powder to it. And sometimes I just like to microwave it and add a little bit of hot sauce to it. My friends always laugh at me when they catch me eating it. — Thu Tran

Marinara Sauce Tomato Sauce Makes about 3 cups 2 large garlic cloves, lightly smashed 1/4 cup olive oil 2 pounds very ripe plum tomatoes, peeled, seeded, and chopped, or one 28-ounce can Italian peeled tomatoes, drained and chopped Salt 8 to 10 fresh basil leaves, torn into pieces In a large skillet, cook the garlic in the olive oil over medium heat, pressing it occasionally with the back of a spoon, until golden, about 4 minutes. Add the tomatoes and salt to taste. Bring to a simmer and cook, stirring often, until the sauce is thick, 15 to 20 minutes, depending on the tomatoes. Stir in the basil leaves. Serve over hot cooked spaghetti or other pasta. — Allen Rucker

The desire to be famous is infantile, and humanity has never lived in an age when infantilism was more sanctioned and encouraged than now. Infantile foods in the form of crisps, chips, sweet fizzy drinks and pappy burgers or hot dogs smothered in sugary sauce are considered mainstream nutrition for millions of adults. Intoxicating drinks disguised as milkshakes and soda pops exist for those whose taste buds haven't grown up enough to enjoy the taste of alcohol. As in food so in the wider culture. Anything astringent, savoury, sharp, complex, ambiguous or difficult is ignored in favour of the colourful, the sweet, the hollow and the simple. — Stephen Fry

When Tyler emerged from Pod 3, he looked like he always does
distracted and handsome with a double helping of hot-artist sauce (73). — Susan Juby

Here is a good joke. The little boy walks into an ice cream store, He asks for a sundae with extra hot fudge sauce. 'I'm sorry." says tje ice cream man. "Hot fudge only comes in one temperature." Mark, Florida — Susan Magsamen

I'm going to put corn and hot sauce on your wiener, and then I'll hit you in the face with it. Hit you in the face with your corny wiener. — Tara Sivec

It's not that I prefer black girls, but that's who I find myself relating to as a human being. I am also attracted to really ghetto girls, straight out the hood ... a thickey, a real 'pass the hot sauce' type girl. — Jon B.

Food is merely a platform for condiments. — Peter Marshall

Xedrix-No, our motto is 'everything tastes better with hot sauce. — Sherrilyn Kenyon

Toast is bread made delicious and useful. Un-toasted bread is okay for children's sandwiches and sopping up barbecue sauce, but for pretty much all other uses, toast is better than bread. An exception is when the bread is fresh from the oven, piping hot, with butter melting all over it. Then it's fantastic, but I would argue that bread fresh out of the oven is a kind of toast. Because I'm an asshole and I refuse to be wrong about something. — Steve Albini