SC - Re: horseradish
Vincent Cuenca
bootkiller at hotmail.com
Tue Apr 24 16:16:35 PDT 2001
I think part of the problem here is my fault. I mistranslated the verb
"amatar" as "to cool" rather than "to quench". My understanding of the
process is to prepare the sauce in the mortar, and then shock it with the
hot stones. As far as I can tell, there is nothing indicating whether the
sauce should be served hot or cold. It seems to be a matter of personal
preference, as is much of the material in de Nola.
Thanks for helping me catch the error.
Vicente
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