Craig Watts > wrote:

> > Half the sauce ingredients you use for Chinese/SE Asian cooking smells
> > and tastes like shit until you mix it with other stuff and apply heat.
> > Only then does it becopme edible. Chinese wine is no exception. ;-)

> For example: fish sauce

If you haven't grown up with these smells and tastes, acquiring an
appreciation of them takes some time. As Steve points out, when cooked into
a recipe, their contribution is delightful. With many, at first, too little
is better than too much, but they should never be completely eliminated. My
2¢.

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