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.

I was at a party, and some squiggly looking dude with a bow tie came up and said, 'How'd you like to be on TV?' Turns out he was the programming guy at the Food Network. They had me come into the office, and I did a 'Ready, Set, Cook' with Emeril Lagasse, I believe.

My wife Susi and my kids quite simply are the most fun of all my friends.

Michigan is my antidote to Manhattan. This is where I come to relax.

I like anchovies, and I don't tell everybody about them. Almost every time, they don't even notice.

I might use milk if I was using a touch of milk to make like a lasagna or a baked pasta. But cream? That is totally not the way they do it in Italy, and it's not a very good thing. It's kind of a blanket for flavor.

Are we Darwinists - where we live and let live? Or are we nurturing as a society? There has to be a standard of living that we decide to support.