Spicy Quotes

Quotes tagged as "spicy" (showing 1-7 of 7)
P.T. Macias
“Oh dios mio, she makes me burn, she makes me need. She is etching herself into mi alma”
P.T. Macias, Hot & Spicy

P.T. Macias
“Love Rocks The De La Cruz's World”
P.T. Macias

“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, Republic Of Dirt : A Return to Woefield Farm

Simone Elkeles
“Want some?" he asks, pointing to his dinner.
Maybe eating will calm my nerves. "What is it?"
"Enchiladas. Mi'ama makes kick-ass enchiladas." He stabs a small portion with a fork and holds it out to me. "If you're not used to this kind of spicy food--"
"I love spicy," I interrupt, taking it into my mouth. I start chewing, enjoying the blend of flavors. But when I swallow, my tongue slowly catches on fire. Somewhere behind all the fire there's flavor, but the flames are in the way.
"Hot," is all I can say as I attempt to swallow.
"I told you." Alex holds out the cup he'd been drinking from. "Here, drink. Milk usually does the trick, but I only have water."
I grab the cup. The liquid cools my tongue, but when I finish the water it's as if someone stokes it again. "Water . . . ," I say.
He fills another cup. "Here, drink more, though I don't think it'll help much. It'll subside soon."
Instead of drinking it this time, I stick my tongue in the cold liquid and keep it there. Ahhh . . .
"You okay?"
"To I wook otay?" I ask.
"With your tongue in the water like that, actually, it's erotic. Want another bite?" he asks mischievously, acting like the Alex I know.
"Mo mank ooh.”
Simone Elkeles, Perfect Chemistry

Stacey Ballis
“I have been all over the world cooking and eating and training under extraordinary chefs. And the two food guys I would most like to go on a road trip with are Anthony Bourdain and Michael Ruhlmann, both of whom I have met, and who are genuinely awesome guys, hysterically funny and easy to be with. But as much as I want to be the Batgirl in that trio, I fear that I would be woefully unprepared. Because an essential part of the food experience that those two enjoy the most is stuff that, quite frankly, would make me ralph.
I don't feel overly bad about the offal thing. After all, variety meats seem to be the one area that people can get a pass on. With the possible exception of foie gras, which I wish like heckfire I liked, but I simply cannot get behind it, and nothing is worse than the look on a fellow foodie's face when you pass on the pate. I do love tongue, and off cuts like oxtails and cheeks, but please, no innards.
Blue or overly stinky cheeses, cannot do it. Not a fan of raw tomatoes or tomato juice- again I can eat them, but choose not to if I can help it. Ditto, raw onions of every variety (pickled is fine, and I cannot get enough of them cooked), but I bonded with Scott Conant at the James Beard Awards dinner, when we both went on a rant about the evils of raw onion. I know he is often sort of douchey on television, but he was nice to me, very funny, and the man makes the best freaking spaghetti in tomato sauce on the planet.
I have issues with bell peppers. Green, red, yellow, white, purple, orange. Roasted or raw. Idk. If I eat them raw I burp them up for days, and cooked they smell to me like old armpit. I have an appreciation for many of the other pepper varieties, and cook with them, but the bell pepper? Not my friend.
Spicy isn't so much a preference as a physical necessity. In addition to my chronic and severe gastric reflux, I also have no gallbladder. When my gallbladder and I divorced several years ago, it got custody of anything spicier than my own fairly mild chili, Emily's sesame noodles, and that plastic Velveeta-Ro-Tel dip that I probably shouldn't admit to liking. I'm allowed very occasional visitation rights, but only at my own risk. I like a gentle back-of-the-throat heat to things, but I'm never going to meet you for all-you-can-eat buffalo wings. Mayonnaise squicks me out, except as an ingredient in other things. Avocado's bland oiliness, okra's slickery slime, and don't even get me started on runny eggs.
I know. It's mortifying.”
Stacey Ballis, Off the Menu

Hannah Tunnicliffe
“Un Petit Phenix is born as Lillian's is resurrected, even more beautiful than before, with new wallpaper, new windows, and repaired chairs. It is a cinnamon macaron, pressed together with dark chili chocolate ganache. The result is surprisingly delicious- spicy, sweet, lingering long in your mouth, like a bowl of Aztec hot chocolate. It tastes best with a shot of the blackest coffee.”
Hannah Tunnicliffe, The Color of Tea

“A good curry only gets better with age.”
Anthony T. Hincks