A Sriracha hot sauce factory is getting a chilly reception in Southern California.
A judge in Los Angeles County has ordered Sriracha maker Huy Fong Foods to suspend operations at a plant in the city of Irwindale that local residents claim has caused an overpowering odor.
Irwindale claimed in a lawsuit that the stench was causing watery eyes, sore throats and headaches, prompting complaints from dozens of residents.
Update: A judge in Los Angeles County has ordered Sriracha maker Huy Fong Foods to suspend operations at a plant in the city of Irwindale that local residents claim has caused an overpowering odor.
One man's hot sauce is another man's hell.
The city of Irwindale, California has filed a lawsuit asking for Huy Fong Foods to cease production of its iconic Sriracha sauce after residents complained that smells emanating from the factory have caused them physical harm and driven them from their homes.
Editor's note: Each week in "Apparently This Matters," CNN's Jarrett Bellini applies his warped sensibilities to trending topics in social media and random items of interest on the interwebs.
There's a great dive bar in my neighborhood called Jack's where they oven-bake the chicken wings. And they're absolutely amazing. I'm not saying I've had semi-inappropriate fantasies about them. But I'm also not denying it.
Yes. Things continue to be weird at home.
Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to find our culinary heart's desire, we listen up.
Here’s a recent news blast from Eater.com:
“New Zealand pizza chain Hell Pizza is living up to its name by introducing Pizza Roulette. What is Pizza Roulette? It seems the pizzeria will put two drops of the super-ultra spicy ghost pepper sauce onto only one slice of your pizza, but they won’t tell you which.”
In fact, the food world seems to be going toward Camp One and getting spicier. Following are spots where you don’t necessarily have to bring your own ghost peppers to make sure the food is hot enough for you.
Come summer, it’s not unusual for me to fall apart during dinner and shed a few tears. No, there’s need for cheering up, thank you, but please pass the tissues.
The waterworks come courtesy of cowhorn peppers growing contentedly in a big flower pot outside my window and burning my mouth to a crisp every time I take a tiny bite out of one or add a sliver to my favorite sauce.
I’m not a spicy food person. I know a lot of people will go out of their way to order anything with the “hot” symbol on the menu, but I’m not one of them. I have a low tolerance for it and I’ve never been big on breathing fire at dinner.
Yet here I am, choosing to turn all red and teary-eyed during home-cooked meals - something I wouldn’t dare do in a restaurant.
CNN staffers took on a double-dog dare to finish a dish made with bhut jolokia - a pepper so hot it's been weaponized. Sara Sidner, a Delhi-based correspondent, share her first-hand account.
I don't do eating stunts; it's just not my thing. I don't like watching people shovel huge amounts of doughnuts or pies or whatever else down their gullets to win a prize. It's part guilt - knowing there are hungry people in the world - and part disgust, because it makes me gag to watch.
Turns out I am a hypocrite. While in New York City, I did as some of the locals do and took a food challenge. It's called the "Phaal Curry Challenge," an idea thought up by Brick Lane Curry House in New York's East Village. Basically, the owners dare patrons to eat an entire bowl of their spiciest curry - Phaal Curry. It has a total of ten different types of chili and peppers in it.
It took two glasses of water and a bowl of white rice to douse the fire set by a forkful of Washington D.C. Kung Pao chicken.
I love spicy food, and so did my dad. He's where I got my masochistic love of foods that taste like the business end of a flamethrower. Growing up, grilled Serrano peppers were a frequently side dish to any Mexican food my mother whipped up. Legend has it that my mother tried to get me to stop sucking my thumb as a kid by soaking the digit in jalapeno juice. This plan backfired.
Eatcyclopedia is our ever-expanding glossary of food terms, and we'll be highlighting a term from it each weekday. The entries include definitions and, where applicable, pronunciations and country of origin - all spelling bee competitor style. Want us this use it in a sentence? Okay, here goes.
Use: I'm a major chilehead, so the more capsaicin, the better.
Read the full entry for "capsaicin."
Got a term you'd like defined? Tell us in the comments and we'll do our best to add it to the glossary.