>  ML> In any case, the classic recipes called for 
>  ML> a maximum of few grains of red pepper
> That's English hot. [g]

The funny thing is that you can recalibrate
your tastebuds to notice - or even become
pained by - that level of spiciness.

>  ML> remoulade ...Not my kind of food, actually.
> I am not fond of plain mayo but do like Thousand Island dressing,
> Tartar sauce, Remoulade, Sriracha Come Back sauce, garlicky herbed
> mayo and so on.

> I also blend store bought mayo with either yogurt or sour cream to
> reduce fattiness and increase acidity, and then tart it up with
> additional white pepper, cayenne, mustard powder and lemon juice.

Anything to disguise that half-rancid
aspect that manages to be sour without
lifting the taste buds. Lilli gets the
stuff from Costco in the convenient
half gallon and stows it in the fridge,
where it inspires the same dread that
Drum's picnic wine no doubt still does.

>  ML> Title: Devilled Crab in Cucumber Cups
>  ML> 2 tb Nam-prik Pao
> I looked up that ingredient. There are more versions of nam prik
> than you can shake a stick at. Do you know what makes the "pao"
> version special? Is it fermented shrimp paste?

A lot of those sauces use shrimp paste, but
I believe the pao part refers to the 
ingredients being roasted or fried very
dark before use, usually but not always
including the peppers.

>       Title: Comeback Sauce

I won't speculate on the origin of the name,
especially as I'm in a mean mood today.

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Black Chili Paste - Nam Prik Pow *
 Categories: Thai, Condiment
      Yield: 1 servings

           Syd Bigger                          8 oz Dried Shrimp
      1 c  Oil For Deep-Frying                 2 tb Shrimp Paste
      4 oz Dried Green Jalapeno Peppers      1/3 c  Fish Sauce (Nam Pla)
      1 c  Chopped Shallots                  1/4 c  Sugar
      1 c  Chopped Garlic

  This dip will give any food a much richer taste, and add spiciness.

  Heat a small pan with the oil and deep-fry the dried peppers, shallots
and
  garlic until dark brown.  Place the fried ingredients with all the others
  in a blender, and process until a smooth mixture forms.

  Pour the entire mixture into a medium skillet and fry on medium heat for
5
  minutes.  Remove, cool, and place in a jar with a tight fitting lid and
use
  as needed.  It will keep indefinitely.

  From: Thailand The Beautiful Cookbook.  Typed by Syd Bigger.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Nam Prik Pow (Chilies in Oil)
 Categories: Oriental, Condiments, Chilies, Vegetables
      Yield: 3 servings

      4 tb Oil
      3 tb Fine chopped garlic
      3 tb Fine chopped shallots
      3 lg Dry red chilies; seeded,
           - coarse chopped
      2 tb Sugar
      1 ts Salt

  Heat the oil, fry the garlic until golden brown, remove
  with a slotted spoon and set aside. In the same oil fry the
  shallots until crispy, remove and set aside.

  Fry the chilies until they darken, remove and place in a
  mortar with the shallot and garlic. Pound together.

  Reheat the oil, add the paste and warm through.

  Add the sugar and salt and mix well to give a thick
  black/red sauce.

  Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr

  Typed for you by Karen Mintzias

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM