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Hot Sauce

February 13, 2013 | Jonathan Gold
As any student of the antojito can assure you, a burrito is not a taco; not even close. A perfect taco will be made and eaten in one fluid motion, before the toasty flavor from the grill subsides into grease and salt. A burrito is basically last night's leftovers wrapped into a tortilla, meant to be consumed at leisure. And even if a burrito were a taco, a Spuderito probably wouldn't make the grade. It is hard to come up with an authentic justification for what is more or less a flour tortilla wrapped around half an order of French fries, a spoonful of hot sauce and a handful of grated, orange cheese.
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.
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).
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.
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.
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 EspaƱa . 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.
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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