AKA issue #56
I gave a recipe to someone who has little cooking ability, and thus, little willingness to improvise. The recipe (Asian noodle soup) calls for chile paste as described on page 72. Unfortunately I didn't actually read the recipe, so I didn't give her page 72.
Yes, every supermarket has chile paste, etc., but because she lives a short walk from dozens of asian markets she is overwhelmed with choice. Could someone paraphrase what the magazine says to use? Thanks greatly.