The Quote Garden ™

 I dig old books. ™

 Est. 1998

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Hot? Those things? They are for children. For nursing children. And furias are for growing boys. They'll wake you up all right, and put fire in your blood. But listen, my friend, I'm a hot-pepper man. And when I say hot-pepper man, I mean hot-pepper man. ~James Street (1903–1954), "The Grains of Paradise"  [A little altered. Cordell Hoyle speaking. —tg]


I eat mustard, pepper, and similar hot substances because I like things that give my palate a twist. ~Anonymous gentleman, said to J. H. Kellogg, M.D., c.1900


We run crazy after things that are like the red peppers, — pretty outside, but hot as fire when we get to playing with them. Our lesson is right hard. But a punishment sin brings with it is remembered longer than a hundred warnings. God doesn't push us towards hot peppers — He lets us alone, but we are mighty apt to run to Him after we've got a fair taste. ~Marion Harland (Mary Virginia Terhune), Alone, 1857  [a little altered –tg]


The MOSQUITO... bites the 1st time as sharp and natural as red pepper does. ~Josh Billings


SCOTT:  I'll tell ya, this chili's amazing, guy. It's got an incredible kick.
ERIC:  Eight alarms... Wait 'til you see what kind of dreams you have tonight.
~Here Comes the Boom, 2012, written by Allan Loeb, Kevin James, and Rock Reuben


There were green infernos and green terrors, yellow jackets and yellow furies, red torrids and red frenzies. ~James Street (1903–1954), "The Grains of Paradise"


Ay, but the mustard is too hot a little. ~William Shakespeare


Novice cooks should be forewarned. Chili can increase in strength under some conditions. A salsa mild in the evening may grow startling by morning, numbing by noon. ~Lee Coe, "Chili Pepper: The Spice that Ate the East," in Arizona Highways, 1983, arizonahighways.com


I was looking forward to some real Capsicums, fresh from the bush and oozing their pungent piperine. ~James Street (1903–1954), "The Grains of Paradise"  [a little altered —tg]


First, soup was served in quaint, glazed pottery bowls, elaborately ornamented on the outside with vines and flowers, and on top of each bowl was a hot tortilla... Next came a roast of pork, filled with spices and pepper. While hot enough to make one scream, it was nevertheless, delicious. With all the courses, we were served with salsa de chili bravo (green pepper-sauce). Our host took great pains to initiate me into the merits of this sauce, but I could scarcely look at it without shedding tears copiously over its pungency. ~Fanny Chambers Gooch, Face to Face with the Mexicans, 1887


We chili heads can pass judgment upon an entire Mexican menu by tasting one droplet of the sauce. ~Don Dedera (1929–2020), "Don't Call it Latin Food," in Arizona Highways, 1983, arizonahighways.com


I was warm inside from the beer and peppers, and felt chipper for the first time in weeks... ~James Street (1903–1954), "The Grains of Paradise"


Salsa de Chile.— Take some ripe red peppers and toast on the fire until they are the color of gold. While they are still warm, remove the outer skin, the veins and seeds. Add to what remains, when cool, the juice of an equal number of tomatoes toasted in the same manner as the peppers, a little salt, an onion, and crush all together with a little water. ~Linda Bell Colson, "Some Mexican Recipes from Señora Doña Josefa 'Pepita' Medrano de Garcia," in The Land of Sunshine: A Southern California Magazine, 1895


My lips stung and the lining of my mouth was hot with quick and then prickling stings. I had taken two red frenzies, and without sweat, without the hard blowing of the breath. Then a red torrid. My lips had hardened to the sting, but my mouth was ridging inside. Then the tingle was in my throat and deep down. Now a greenish yellow fury. I felt the sweat ooze out on the back of my neck, down under my collar. I was hurting, the numbing burn of piperine, a crystalline alkaloid that tightens the tissues like wet rawhide. Each minute got longer. Next, a green buster. The heat seared down to my belly. ~James Street (1903–1954), "The Grains of Paradise"  [a little altered —tg]


The first edition of that remarkable cookery book, the "Dons de Comus," appeared about 1740... It was composed by M. Marin, cook of the Duchesse de Chaulnes. The very learned and ingenious preface, signed de Querlon, is by Father Brumoy, the Jesuit... An Italian author calls a preface the sauce of a book, "La Salsa del Libro;" and certainly never was there a more piquant and spicy sauce than that of the erudite Father. ~A. V. Kirwan, Host and Guest: A Book about Dinners, Wines, and Desserts, 1864

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published 2008 Feb 29
revised 2016, 2020, 2022
last saved 2025 Mar 21
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