RE: [CH] sauce

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Does anybody know this sauce? If so, what
>do you use it for?

>Someone else made reference to the Chile-Garlic Sauce from the same (Huy
>Fong) company; 

A while back, in a local Asian grocery store, I found a chile/garlic sauce
that was the best I have ever tasted. I couldn't read the label, other than
the fact that it had chiles and garlic in it, and of course haven't been
able to find it since, at least not the exact same sauce. It tasted as if it
were 1'2 chiles and 1/2 garlic. Not the bitter kind of garlic flavor but a
real rich, deep flavor.

Speaking of flavor, and sweat patterns...  does anyone else relate the tase
of a chile or a hot sauce to an orchestra, as in "It has a nice rich bass
(not the fish)/base to it but the violins/highlights just don't stand out."
or " The highlights are beautiful, but there is just no base to support it?"
Kind of hard to describe but I think you get my meaning. What metaphors fdo
you usually use when trying to describe your favorite sauce, or any other,
to a friend?

That's it for now,

Jeff 

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