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.
Mario BataliI think Tabasco brings me pure heat and Southern kind of familiarity, along with the vinegar and the barrel-aged spices.
Mario BataliThere's a pretty equitable distribution in the restaurant industry of how money gets paid, except for in the kitchen. The kitchen is the lowest-paid group of people.
Mario Batali