It seems to me because of the salt content of the fish sauce the Thai peppers would pickle. I just got rid of a batch that was 4 months old and was wondering if I was wasting it by throwing it out? It looked, tasted, and smelled great.
What happens when chefs read the bad reviews written about them from around the web and beyond? We turned on the camera to find out.
This episode: Chef Kim Alter--now of Plum, formerly of Haven, in Oakland, California--stands up for how much food actually costs, yo.