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Hot Sauce

NEWS
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.
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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.
BUSINESS
February 27, 1993 | Associated Press
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.
FOOD
March 24, 1999 | CHARLES PERRY
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).
NEWS
November 2, 2012 | By Jenn Harris
Pull up a chair and settle in for our 50 Shades of Food series, where we introduce you to mouthwatering, shiver-inducing, hot, sexy food porn. It's safe-for-work browsing, sure to get your heart racing and your palms a little sweaty , and the only drawback is a possible hunger pang or two after viewing. Sometimes you just need a burger. It can creep up on you, unexpectedly, and when it does, the thought of having a big, juicy piece of meat between a soft bun with all the fixings consumes you. Whether you're a melted cheese fan, like to top it off with crispy, salty bacon, plain ketchup or all of the above, there's nothing like the feeling you get biting into your favorite burger.
FOOD
May 9, 1991 | CHARLES PERRY, TIMES STAFF WRITER
Out in front of the Eidson home there's a fire hydrant. The symbolism seems almost too obvious, but there it is: a fire hydrant in front of the world headquarters of hot. From this plain old house on a sleepy San Luis Obispo side street, Tim and Wendy Eidson (pronounced like Edison, but without the "i") run Mo Hotta Mo Betta, a mail-order business specializing in spicy foods.
FOOD
May 27, 1998 | CHARLES PERRY
Capsaicin--or rather, the seven related chemicals known as capsaicinoids--are what make chiles hot, and once the pods are picked, the chemicals are pretty stable. Dried chiles found in South American tombs thousands of years old are still peppery. However, the chile plant that produces capsaicinoids also starts destroying them at a certain point.
NATIONAL
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.
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