Sorcha,

She did, but it was still your recipe I started with. I just applied some engineering and simplification. At least I got to foist 2/3 of my first batch off at the Firehouse! They loved it there, but by the time they actually use it, it will be obsolete!

Which is tonight.

My second cook is done: 4 hours in the pot. It's cooling in canning jars right now (but I didn't really go through the canning process, which REAL Woody's does).

According to my GF, I was really close with the first batch, and even CLOSER with my second recipe - but you will have to taste them for yourself. The taste changes from the first ingredient mix, through the cooking, to the final cooked product, and finally, what it tastes like a few days later in the referigerator.

My sauce was tasted warm - just minutes ago - and has not quite developed that 'aftertaste' I reported in my first batch. I think that may develop as it cools and ages. We will see.

As a note, the minced anchovy and seedless tamarind just disappeared during the cooking.

We are closing in!

P.S. I understand having pints to have to use and not waste. If there is any way of making friends at the local Firehouse, they're usually very accomodating!