notbob wrote:
> On 2006-04-03, ~patches~ > wrote:
>
> > dipping sauce. You don't want a real thin sauce for dipping as it has
> > no staying power.
>
> Whatdya mean, no staying power? Doesn't hide the dish all the way
> through mastication? Actually allows the flavor of the dish to come
> through? And what the Hell does thickness have to do with it? Many
> Asian dipping sauces are relatively thin and taste great. Where do
> you come up with this nonsense?
>
> nb

She steals the recipes and then makes the BS up...

http://recipes.chef2chef.net/recipe-...4/236315.shtml

The recipe is from the Martinique Bistro in New Orleans.

-L.