SC - Re: horseradish

[Robin Carroll-Mann]

Vincente said:
> I think part of the problem here is my fault.  I mistranslated
> the verb "amatar" as "to cool" rather than "to quench".

I don't know that I'd call it a mistranslation.  It is, perhaps, ambiguous. 
(Rather like when I translated "azotar" as "to lash", and folks couldn't
tell if it meant to beat or to bind.)
And I suspect you were encouraged in your choice of word by Perez' footnote?
Sr. Perez has misled me more than once.

> 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.

But then we have to ask what is the purpose of adding the hot stones?  If
it's not to heat the sauce, then it must be to caramelize it or otherwise
change its flavor or texture, as Ras surmised.

> Thanks for helping me catch the error.

Thank you for suggesting "quench".  I like it better than "extinguish", and
think I will adopt it.

Lady Brighid ni Chiarain
mka Robin Carroll-Mann
Barony of Settmour Swamp, East
rcmann4 at earthlink.net