Condiments Quotes

It's pretty rare for me to be someplace that serves hot dogs and not eat one.

I take my own syrup, ketchup, and mustard, just in case of emergencies, in my suitcase. Whatever I can steal from the hotels. It's usually Heinz ketchup, and they give you a weird mustard. You don't get French's or anything; you get some sort of Dijon or some mustard. That's just for hot dogs. I don't use mustard for anything else.

Usually, turkey burger recipes result in something so lifeless and tasteless that drowning one in ketchup (that most perfect and delicious of condiments) doesn't help much. Part of the problem is calling this food a 'burger' at all, because it's never going to satisfy the way juicy, salty, medium-rare beef will.

Let your condiments be in the condition of your senses.

I love mayonnaise, but mustard is a must when you're doing the Impossible Burger.

I'd like to stand up for the rights of people who put everything on their burger - chutney, mustard, pickle, mustard pickle, tomato sauce... It is common knowledge in my family that I can't tell the difference between a veggie burger and a meat one, because the ratio of burger to pickles is so high.

My last supper would be a charcuterie smorgasbord with every kind of meat, and sauces to dip them in.

I love hot dogs.

If you looked in my fridge, you'd see maybe 12 different mustards.

No one had ever called me unnatural before, except for the time I put ketchup on a taco. But seriously, we'd been out of salsa, so what else was I supposed to do?

SAUCE, n. The one infallible sign of civilization and enlightenment. A people with no sauces has one thousand vices; a people with one sauce has only nine hundred and ninety-nine. For every sauce invented and accepted a vice is renounced and forgiven.

Marmite is my little English touch, and I'm crazy for chutneys.

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.

I love lifestyle stuff, I love housewares. I'm really a homebody, honestly. Anything to do with my kitchen, or my house, I'm all about it. I'm working on a sauce line, so that's kind of exciting. I'm a saucier.

Strangeness is the indispensable condiment of all beauty.

Too few people understand a really good sandwich.

You can't have a good Thanksgiving meal without a little bit of ketchup on the side.

I buy soy sauce and flavor it five different ways: with sake, mirin, sugar, kombu and bonito flakes. I use them on lots of dishes at home.

It's pretty rare for them to not be in our fridge, I have usually a good supply of all-beef hot dogs.

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.

If I had the choice between smoked salmon and tinned salmon, I'd have it tinned. With vinegar.

At the base level, a burger is a piece of meat and a bun with something on it. It's simple but it seems to make a lot of people happy.

From salad dressings all blessings flow.

Many foreigners imagine that Latin American cuisine is spicy, but Chilean food, on the whole, is extremely bland: salt, vinegar, mayonnaise, and more salt are the four basic condiments. Black pepper is conspicuously absent, and not only from the food - it is also rarely available even on request.