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Shade Market Cooking: Condiments Part 1

Shade Market Cooking: Condiments Part 1

When I sit down at a restaurant, whether it's fine dining or a diner, I want a bottle of hot sauce close to me.  In Thailand, they feel my struggle.  Places that serve great food and those that serve up mediocrity will almost always have condiments set at each table. It is actually a sign of a quality restaurant if their table side seasonings look fresh and abundant.  Our favorite spot for Khao Ka Muu, braised pork shank over rice, is a great example. The traditional garnishes of raw whole chiles, raw whole garlic cloves and scallions are usually crisp and unblemished.  The same can't be said for their competition.

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