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I guess some may be shocked by my fondness for Tabasco sauce. I look for excuses to put it on as many foods as possible - eggs, chicken, Italian sausage, mashed potatoes, macaroni and cheese, clam chowder - whatever doesn't completely clash with the heat. Some people have weak stomachs.
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I knew someone who put it on cheesecake. I kid you not. That to me drew the line. As for your other foods, sounds perfectly reasonable to me!
As for me, I rarely use salt and prefer to use pepper to season everything after it's been cooked. I also have a thing for combining strange flavors. I tried a green apple and wasabi sorbet once and it was delicious. Since then, I boldly try things I think could be feasible interesting.
Jam it back in, in the dark.
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