The things that make Korean food delicious are garlic, ginger, soy sauce, sesame oil, chili powder, and chili paste. They make anything delicious.
The chili-rubbed rib-eye at Porter House New York is one of the best steaks that I've eaten anywhere in the world.
I love ramyun so much.
My favorite food is Ramen.
I put Tabasco sauce over everything. Or I put it on pretty much anything that wouldn't taste gross - I mean, I wouldn't put it on salad, but I like it on fried chicken, nachos... a lot of stuff.
My chicken ain't no joke. I ain't scared to go up against the Colonel, tastewise.
I make amazing fried chicken. The secret is taco seasoning.
I love Thai boat noodles: They are kind of like pho, but with a very hearty broth. I will make the broth and just do no noodles and more bean sprouts. I need to be able to eat what I want to eat, so I just get rid of as many carbs as possible that go into it.
I look at a basketball laying on the ground, and it makes me think of something. Popcorn ball. How 'bout a spicy popcorn ball? That is how my mind is always working.
The dish that changed my life was tom yum kum. You start with a pot of water, add lemongrass, lime leaves, lime juice, coriander, mushrooms, and shrimp; ten minutes later, you have the most incredible, intense soup.
My favorite thing from Taco Bell is the Doritos Locos Tacos Supreme.
My wife just so happens to make an amazing bean dip.
I was always curious about, like, how does hot sauce work? Growing up I used to wonder, 'If I touched it, was it hot?'
I just love Wingstop.
I just started making Bloody Marys. I always thought they looked gross, then I tasted one. There's an art to it, from the Tabasco to the Worcestershire.
Pot Noodles are my true love because I don't have to cook them. I have a ritual: take one pot noodle, add a teaspoon of chilli flakes and half of salt, plus all the seasoning it comes with.
The best - and most popular - recipe I've ever written has three ingredients: buttermilk, chicken, and salt.
Chipotles to me are a one-of-a-kind pepper because they're smoked jalapenos, so they're fiery and they're smoky. It's good to use chipotles in salsas or soups or condiments - that works really well. To me, they always really pick up anything you put them in.
My favourite is spicy cocktails with chillies.
Thank you, horseradish, for being neither a radish nor a horse. What you are is a liar food.
One of my favorites is chilaquiles. It's corn tortilla chips in a simple, brothy tomato sauce with a little chile for heat. It's wonderfully homey. It has irresistible crispy bits and I love to eat it. And you can play around with it - add chicken, sliced red onions, or all these different things that can easily dress it up.
Popeyes is a powerful brand with a rich Louisiana heritage that resonates with guests around the world.
I believe mustard to be one of the most amazing condiments.
The real secret to guacamole is that you use exactly the elements that you need, which is cilantro, onion, tomato, and jalapenos. And, of course, avocado.
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?
