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Hot Sauce

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.
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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.
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.
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.
NEWS
August 5, 2012 | By Noelle Carter
This week's Culinary SOS request comes from Lynne Lipcon in Wayland, Mass.: There are plenty of good reasons why President and Mrs. Obama chose to return to Sweet Life Cafe 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?
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)
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).
FOOD
January 6, 2011 | By C. Thi Nguyen, Special to the Los Angeles Times
First, locate the tiny, unassuming entrance to Little London Cafe, a long, narrow, white linoleum corridor of a diner in the middle of the San Gabriel Valley's Chinese food paradise. A sign outside claims that the restaurant specializes in fish and chips. Ignore this sign. Inside, you will be presented with a laminated, black menu that lists pedestrian fish and chips and Americanized teriyaki bowls. Ignore this also. Ask for the Kalimantan menu. There may be some confusion because some of the servers, though extraordinarily sweet and accommodating, speak very little English.
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