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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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FOOD
August 4, 2012 | By Noelle Carter, Los Angeles Times
Dear SOS: There are plenty of good reasons why President andMrs. Obama chose to return to Sweet Life Café in Oak Bluffs on Martha's Vineyard this summer. In my opinion, the best reason would be to delight in a bowl of white gazpacho with steamed clams, grapes, almonds and smoked paprika oil. I have never had anything like it, but it is an experience I would love to re-create at home. Can you pry the recipe from them? Thanks. Lynne Lipcon Wayland, Mass. Dear Lynne: Puréed cucumbers and grapes form the base of this wonderfully fresh, bright soup, with yogurt and sour cream adding tangy richness, fresh lemon, a nice touch of garlic, sherry vinegar and a dash of hot sauce rounding out the harmony.
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
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?
ENTERTAINMENT
February 10, 2012 | By Jessica Gelt, Los Angeles Times
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.
BUSINESS
October 8, 1996 | JANINE ZUNIGA, ASSOCIATED PRESS
When Randy Williams begins the process of making his award-winning chili, he takes his shopping list of top-secret ingredients to Pendery's. The reason: Any serious chili cook-off contender in Texas and beyond knows that the boring, nearly flavorless spices sold elsewhere just don't cut it. Pat and Mary Pendery Haggerty own Pendery's, a nationally known spice maker that has operated within the same half-block for 90 years and has been in business since the late 1800s.
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