A Quote by Mario Batali
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.
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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.
I actually wrote the song first as "well, it's 9 o'clock on a Saturday." That bit. Then I said, You know what? It needs some kind of an introduction to kind of set the mood and set the flavor. So I just played this kind of cocktail lounge thing, the hustle and bustle of waitresses going by - that kind of thing.
Avocados are not just for guacamole! You can just about add it to anything for a little more flavor!
Horseradish is one of those perk-me-ups. You can use it in a cocktail sauce, you can bread fish with it - it loses its punch when cooked. It's a 'What is that?' flavor. It adds depth of flavor to things.
Probably every band - you get back to like, The Stones are kind of the tough guys, Beatles are kind of psychedelic, Led Zeppelin was kinda mystical, The Who are kind of mods. You know, you just go right through. Everyone's kind of adopted their so-called persona or flavor if you will.
Before the military coup in Chile, we had the idea that military coups happen in Banana Republics, somewhere in Central America. It would never happen in Chile. Chile was such a solid democracy. And when it happened, it had brutal characteristics.
Salt's relationship to flavor is multidimensional: It has its own particular taste, and it both balances and enhances the flavor of other ingredients.
I never really put pressure on myself to make things seem new and spontaneous, mostly because I think everything is kind of derivative at this point. I enjoy the old-fashioned idea of like, His Girl Friday and Bringing Up Baby, those old movies. Those relationships are kind of where I've gotten inspiration for this character and this relationship. But I think what makes it new is just the words coming out of my mouth personally, and my take on it based on my own personal life experience is hopefully going to add something a little different, and add some flavor to it.
People aren't used to guarding this kind of size and I'm able to add a little finesse to my game so it has flavor and I'm a playmaker so I can create for my teammates and when I have to finish I'm gonna finish.
[I like] Victor Jara and the music of Chile, and the social movement in Chile.
I should probably confess that ice cream is my favorite food, and I eat it every night. When I go grocery shopping, I try to buy a new flavor, rather than reverting back to a favorite flavor. I'm on a mission to taste every flavor of ice cream out there!
I have kind of a weird technique with zucchini. I cut it into small cubes; sweat it in olive oil, adding just a little oil at time so it crisps. Then I cover it with boiling water, not stock, which really brings out the flavor of the zucchini, add lemon, thyme, and serve it with burrata and a fried zucchini flower.
Everything I did, all my actions, all of the problems I had I dedicate to God and to Chile, because I kept Chile from becoming Communist.
Gas grills are a no-no. Gas is a petroleum product. Rather than a smokey flavor, it will add a a petroleum-based weird taste into your meat. However, if you already have a gas grill, you can bring in some smoke flavor by tightly rolling wood chips in tin foil really tight and placing them on the top of your burners.
Drummers get bored. You tell them to play something simple, and it gets more complicated as they do it. If they're not a composer, if they don't have any kind of investment in the music, they'll just add a bit there and another bit there, and you think no! Don't do that. So you end up using a drum machine.
I just understand that Im supposed to be one of those people that disrupts the flavor a little bit.
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