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Hot Sauce

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).
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FOOD
December 1, 2012 | By Noelle Carter, Los Angeles Times
Dear SOS: We ate at Bar/Kitchen on Flower Street in L.A. after a theater matinee. Plenty of great dishes, but the shrimp and grits was amazing - shrimp laid on top of grits that must have been flavored with a shrimp stock and speckled with the addition of crispy bits of chorizo sausage. If L.A. were not such a long drive, I would be going there to eat this dish often. Could you please ask them for the recipe? Janet Wingert Dana Point Dear Janet: It doesn't get much simpler than shrimp and grits, but Bar / Kitchen at the O Hotel takes this classic comfort food to new heights, with large Mexican shrimp cooked in a rich creamy sauce spiced with minced Spanish Bilbao chorizo and a helping of Sriracha hot 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.
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 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.
FOOD
April 23, 2014
Total time: 35 minutes, plus 24 hours marinating time Servings: 60 Spicy pickled green beans 1 pound green beans, trimmed 1 cup red wine vinegar 1/2 cup cider vinegar 1/4 cup balsamic vinegar 2 tablespoons mustard seeds 1 tablespoon black peppercorns 2 tablespoons salt 1 tablespoon sugar 2 teaspoons fennel seeds 2 teaspoons crushed red pepper flakes 8 garlic cloves, chopped 8...
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
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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