SC - Re: horseradish

[Vincent Cuenca]

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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