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Hot Sauce

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.
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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).
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.
FOOD
July 20, 2013 | Russ Parsons
How many ways can you stuff an egg? It seems like today's chefs are determined to find yet one more way. Here are a few favorites from L.A. area restaurants: Clementine: Radishes and chives. Freddy Small's: "Buffalo deviled eggs" - blue cheese and hot sauce, garnished with crisp chicken skin and micro-celery. Haven Gastropub: Smoked salt, bacon, pickles and chives. Jar: Homemade aioli, mustard, Tabasco and topped with crab, chives and Spanish paprika Josie: Crispy bacon, pickled beets and scallions.
FOOD
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.
NEWS
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)
FOOD
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?
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