I got some media coverage for using the tail, the ear, the oink.

I think Tabasco brings me pure heat and Southern kind of familiarity, along with the vinegar and the barrel-aged spices.

I'm a big fan of featuring all of the local shellfish and seafood provided.

The Chinese five-spice works really well in the quantity that I used. It makes it almost imperceptibly just a little bit sweeter without making it really sweet or really even that Asian flavored.

Day-old bread? Sadly, in America a lot of day-old bread just becomes nasty. Italian day-old bread, not having any preservatives in it, just becomes harder and it doesn't taste old. What I would warn people about is getting bread that's loaded with other things in it, because it starts to taste old.

In case you're wondering why Guy Fieri is here, he won a contest.

Shop often, shop hard, and spend for the best stuff available - logic dictates that you can make delicious food only with delicious ingredients.