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Comment by Randall Smith on January 13, 2016 at 8:52am

I concur with Carl, and I'll add Daniel to Pat's name.

Although  I just spent 4 days in Honduras, I didn't eat much local cuisine. Disappointing. Why not? My son-in-law is a "meat and potatoes" guy, so my daughter doesn't cook traditional local meals. We even had spaghetti one supper.

Comment by The Flying Atheist on January 11, 2016 at 10:18pm

LOL   Pat, I absolutely love your passion for food!

Comment by Pat on January 11, 2016 at 7:16pm
Holy Quetzacoatl!!!! The cauliflower looks delicious, Joan. I've got to try some of that!
Comment by Joan Denoo on January 11, 2016 at 3:34am

Cauliflower—The Amazingly Transmutable Food

For hot food lovers, Picante hot, use Franks hot sauce with a dollop of melted butter. 

Comment by Pat on December 29, 2015 at 3:13pm

Ohhh, you're absolutely correct, Bertold.

Comment by Bertold Brautigan on December 29, 2015 at 1:33pm

Sounds really good, Pat. Fresh garlic and fresh grated ginger are great additions too.

Comment by Pat on December 29, 2015 at 8:41am

When I order pan fried dumplings (pot stickers) from our local Chinese restaurant, I bring them home and make my own sauce.

1 TBSP Rice Wine
2 TBSP Soy Sauce
1 Tsp Sesame Oil
1 Tsp Chili Oil
2 TBSP toasted sesame seeds.

Comment by Randall Smith on December 29, 2015 at 7:39am

Interesting. I should have figured out there would be soy sauce in it. Rice wine, too! You've given me some ideas.

Comment by Pat on December 28, 2015 at 8:14pm

Beef and broccoli cooked in a wok. Beef (flank steak cut thin against the grain) marinated in soy sauce, rice wine, sesame oil and cornstarch. Broccoli, blanched in boiling water and shocked. Cooked in a high heat wok with sauce made from soy sauce, oyster sauce, rice wine, cornstarch, sesame seeds,and some chili oil for a little heat, along with a myriad of other ingredients.

Have no idea if the beef was Chinese, Couldn't talk when I was slicing it. Recipe is, though. Got it from a website called Appetite for China.

Comment by Randall Smith on December 28, 2015 at 7:48am

I'll bite--Chinese beef?


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