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Hot Sauce

February 24, 2013 | By Noelle Carter
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.
February 1, 2013 | By Kirk McKoy
So you want to be a food photographer! Well, maybe not exactly. But have you ever wanted to grab a great shot of the cake or cookies you baked? Or felt the urge to take a photo of your dinner at that new restaurant? We're introducing a new series of posts to share some of the tips and tricks to food styling and photography we use here at The Times. You'll hear from professional photographers, stylists and chefs as they relay the back story of a particular photograph we've run. Unlike a lot of professional food photography, we don't fake the food we shoot at The Times.
August 23, 2013 | By S. Irene Virbila
I'd never stepped foot in El Pollo Loco until I ventured in for lunch to try one of the new summer tacos. I liked the look of all those chickens (with all their parts) sizzling on the massive grill and the fact that they have an actual salsa bar as opposed to handing out tiny packets of hot sauce. As I strolled over to have a look, a worker was refilling the stainless steel containers from pitchers labeled by date (a good sign). She poured out a soft green sauce and a clear red sauce with hot pepper flakes that actually packed some heat.
June 30, 2002 | From Times Wire Reports
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.
December 11, 2012 | By Jenn Harris
Bar Amá, the newest restaurant venture from critically acclaimed chef Josef Centeno is slated to open Saturday downtown. Centeno, whose restaurant Bäco Mercat was recently named one of Bon Apetit's best new restaurants of 2012, will focus on Tex-Mex flavors and tequila and mezcal in the bar at Bar Amá. Centeno drew from family recipes when creating some of the dishes on the menu with items such as Grandma's menudo (served Saturdays and Sundays only) ($12); Mom's chile verde ($11)
January 26, 2013 | Noelle Carter
Maybe it's the sense of danger that reels you in at first. The crazy name, the wild picture slapped on the bottle. Before you know it, you're on for the ride, and the best ones leave you reduced to a sweaty and speechless mess. When it's finally over, you can't help but want more. I'm talking about hot sauce, a virtual thrill ride for the taste buds. And for fans, nothing beats the feeling. So what makes hot sauce so attractive? Blame it on the capsaicin, the chemical behind a chile's heat.
November 16, 1995 | ABBY MANDEL
When good friends get together for a meal, no one expects pretension. Put a simple, home-cooked meal on the table and the occasion is made. The following menu comprises three recipes that are easy to cook and to serve. They can also be prepared ahead and reheated at serving time. The corn and posole chowder simmers just 10 minutes, and it's delicious. Sandwiches of chili chicken go perfectly with the chowder. Dessert?
The folks who manufacture the hottest of the JC's Midnite Salsa line, a series of condiments created by James Teschner of Ventura, may soon put in for combat pay. "They don't like making the 'Hotter 'N Hell' and 'Blackout' [varieties]," said Teschner. "The salsas are so damn hot they have to wear gas masks and different protective wear so they don't burn themselves. It really gets in the air--it gets to your lungs and makes you choke and cough."
August 8, 1999 | Angela Hynes
Surely it's no accident that i feel so at home in Southern California, even though I grew up in Rhodesia (now Zimbabwe). The spiky aloes and purple jacarandas, the periodic droughts and the acrid smell of brush fires are all familiar. And then, as now, I was not far from an international border. Just a passport stamp away were cheap wine, exotic music and bullfights in small, dusty arenas.
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