Ok.......It's late... or early for some but I'd like to thank the support from "Lucky Dog Hot Sauce", THP and the others who gave they're honest input . One of my first experiences having Thai was here in Chicago (dating at the time) but with Trish, my wife back in the late 70's. I always had the hots..............for the happenings, and back then it was the wok, fondue, and any thing hotter than a Jalapeno. "Star of Siam" was the hot spot in Chicago. Very noisey during lunch time but that was cool....who needs someone listening in to the convo.
I would always ask for the extra heat...............usually a bigger bowl of Sambal or Chili, Garlic Oil would be brought out. One day I was able to meet the chef.... From then on either he or a sous would bring out a bowl of chili mash (scrambling like eggs) and present it to us at the table.................it was a "Hydogen Bomb" after effects in the stomach.............I made sure I used it up.......since then I crave for spice...........what an addiction to have !
Anyways, I couldn't pass this TD by. There were a few in the past I missed from weekend projects. But I'm glad Dan got this thing up and running. Cooking from scratch is where it's at. There's a reason for the long lists of ingredients in recipe................layering
Thanks for the votes and for those who participated.......