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Hot Sauce

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.
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NEWS
August 23, 2013 | By S. Irene Virbila
I'd never stepped foot in El Pollo Loco until I ventured in for lunch to try one of the new summer tacos. I liked the look of all those chickens (with all their parts) sizzling on the massive grill and the fact that they have an actual salsa bar as opposed to handing out tiny packets of hot sauce. As I strolled over to have a look, a worker was refilling the stainless steel containers from pitchers labeled by date (a good sign). She poured out a soft green sauce and a clear red sauce with hot pepper flakes that actually packed some heat.
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
July 20, 2013 | Russ Parsons
How many ways can you stuff an egg? It seems like today's chefs are determined to find yet one more way. Here are a few favorites from L.A. area restaurants: Clementine: Radishes and chives. Freddy Small's: "Buffalo deviled eggs" - blue cheese and hot sauce, garnished with crisp chicken skin and micro-celery. Haven Gastropub: Smoked salt, bacon, pickles and chives. Jar: Homemade aioli, mustard, Tabasco and topped with crab, chives and Spanish paprika Josie: Crispy bacon, pickled beets and scallions.
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
July 3, 1988 | CHARLES PERRY, Charles Perry is a co-author of the book "Totally Hot! The Ultimate Hot Pepper Cookbook."
This is it. This time I've done it. I've swallowed a hot sauce that is actually poisonous. Forget about the burn, any hot sauce can burn. All these other ominous things are happening. A faint, buzzing tension on my cheekbones, right beneath the eyes. Lightheadedness. My nose is running. I can't take a deep breath. Sweat streams from my cheeks and scalp. For an instant, space alters woozily as my ears pop. I open my mouth to speak and nothing comes out but a hideous croak.
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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