CALIFORNIA | LOCAL
February 27, 2014
Join Times staff writer Frank Shyong for an L.A. Now Live discussion at 12:30 p.m. Thursday on the hot sauce that makes many people's taste buds dance, and others' blood boil: Sriracha. Residents who live near the Sriracha factory in Irwindale have complained of burning eyes, headaches and scratchy throats caused by a powerful, painful odor they say is a result of the hot sauce production. In October, the city of Irwindale filed a lawsuit against the company, claiming the odor was a public nuisance.
February 27, 1993 |
If jalapeno peppers and hot sauce leave you cold, researchers have something that will set your taste buds on fire and make them beg for mercy. They have developed a new cayenne pepper "more than 20 times hotter than a jalapeno pepper" and two to three times hotter than peppers used in hot sauce, said Philip D. Dukes, a plant pathologist with the Agricultural Research Service.
March 24, 1999 |
Mo Hotta Mo Betta, the hot sauce mail-order outfit, kept getting complaints from habanero-guzzling parents whose children wanted to eat hot sauce like Mom and Dad but whose palates were too tender. The company tested dozens of sauces on 100 children aged 4 to 16 and came up with four that were widely liked, ranging from Cool Baby (a slightly spicy ketchup) through Wild Child (a barbecue sauce) and Crazy Kid (chipotle-based) to Screaming Teen (a jalapeno sauce).
February 10, 2012 |
Say goodbye to the drinker's golden rule, "Beer before liquor, never been sicker. " A new style of mixing the two favored forms of alcohol is emerging with frothy force in L.A.'s increasingly sensual drinkscape: the beer cocktail. Novel mixtures of beer, gin, vodka, whiskey, juices, infusions and herbs, beer cocktails are pouring two of the city's most hedonistic obsessions — craft beer and mixology — into a single glass, one that showcases the properties of fine beer rather than shunting it to the side as just another ingredient.
February 24, 2013 |
This week's Culinary SOS request comes from Keith Johnson in Rancho Palos Verdes: "Last summer, my girlfriend and I spent our vacation on Florida's Amelia Island. We stopped by a lovely, quaint Spanish restaurant in Fernandina Beach called España . Its gambas Mozambique (shrimp Mozambique style) was extraordinary. I'd love the recipe so we could enjoy this fabulous dish more than just once a year. " If I didn't know how easy this dish was to make, I'd be planning a cross-country trip to Amelia Island too. Large shrimp are poached in a rich sauce flavored with garlic and spice, fresh lemon, coconut milk and a few dashes of hot sauce.
May 8, 2013 |
"Hell's Kitchen" and Chef Gordon Ramsay must have some pretty big secrets to hide -- and Barret knows all about them. That's the only explanation, right? For why Barret gets to stay another week while Amanda, the tuna destroyer, goes home? No one is defending Amanda, mind you. She definitely botched the extra-special dinner service for a smiley 15-year-old's quinceanera -- and then blamed Nedra for many of her culinary woes. But Barret is like a cat with nine lives, and everyone knows that cats don't belong in the kitchen!
April 23, 2014
Total time: 35 minutes, plus 24 hours marinating time Servings: 60 Spicy pickled green beans 1 pound green beans, trimmed 1 cup red wine vinegar 1/2 cup cider vinegar 1/4 cup balsamic vinegar 2 tablespoons mustard seeds 1 tablespoon black peppercorns 2 tablespoons salt 1 tablespoon sugar 2 teaspoons fennel seeds 2 teaspoons crushed red pepper flakes 8 garlic cloves, chopped 8...
June 30, 2002 |
Archeologists digging at the site of a black-owned saloon in a historic Old West mining town have unearthed a 130-year-old bottle of hot sauce. The oldest style of Tabasco bottle known to exist was reconstructed from 21 shards excavated from beneath the site of the Boston Saloon of Virginia City, Nev., about 20 miles southeast of Reno.