[Leica] What's on your table?

[douglas.sharp at gmx.de (Douglas Sharp)]

Mark,
I agree with you on that count, the art is to make a sauce which is hot 
but enhances, or at least lets the flavour of other ingredients come 
through the heat.
This is something that Indian cookery has got perfectly right, as have 
the Thais, and Indonesians (I never tried Vietnamese, although our local 
Thai does have some on the menu)
Douglas

Mark Langer wrote:

>I'm more concerned with complexity of flavour that sheer fire when it comes
>to hot sauces.  There's a Vietnamese one that comes in a plastic bottle with
>a rooster on it that I like very much, and a tiny Mexican grocery near me
>sells a chipotle sauce that is to die for.  I find plain Tabasco and many
>mainstream sauces (like the ubiquitous Frank's Hot Sauce) to be
>one-dimensional in flavour.
>
>Mark
>
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