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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).
NEWS
June 30, 1986 | GORDON SMITH
Walk right in, it's around the back Just a half a mile from the railroad track; You can get anything you want At Alice's restaurant. --"Alice's Restaurant" by Arlo Guthrie Like Alice's restaurant, the midway at the Del Mar Fair is about half a mile from the railroad tracks. And, as at Alice's, you can get just about anything you want--anything to eat.
ENTERTAINMENT
August 24, 2012 | By Jessica Gelt, Los Angeles Times
Bartender Calixto Hernandez has a wrist as loose as Steven Tyler's tongue, so the results can be menacing if you're not careful. Every Sunday, Hernandez lords over one of the most popular build-your-own Bloody Mary bars in the city on the back patio of La Cita in downtown Los Angeles. He provides a pint glass half full (or more) of vodka and you go to work mixing and garnishing it from the movable feast of condiments, crisp bacon, sauces and pickled veggies he lines up on the side of the bar. Thanks to the oppressive August heat, which mandates a healthy amount of escapist day drinking, the Enabler has lately been obsessed with build-your-own Bloody Mary bars.
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.
FOOD
February 23, 2013 | By Noelle Carter, Los Angeles Times
Dear SOS: 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. Keith Johnson Rancho Palos Verdes Dear Keith: 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.
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.
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