OK, the suspense is over, I tried the lemon hab sauce. I'm glad I waited; as they say with sauces like Old Sour, it's better to let it rest for a day or more before use. So I surfed grocery fish cases after work, and settled for shell-on shrimp, sea scallops, and tilapia. I made a simple clementine juice marniade with a few small additions (mainly too much five-spice). When we served, I set out one of those restaurant small steel dressing/dipping bowls full of the sauce. The flavor was sharp and bright; it will probably mellow more. I could have used more onion and less salt, but at least this gives me a benchmark (oops, a bit of business-speak crept in there). For today, it will be a crock pot of pinto beans with a pair of smoked ham shanks from Thurns. This time the c-h content will have to be in my own serving, this batch will be shared among a lot of non-c-h people. Smoked hab powder, yup. - A _________________________________________________________________ Get your FREE download of MSN Explorer at http://explorer.msn.com