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    • For years when I worked in an office at SEA-TAC airport we would go up to a small café in the terminal, "Waji's." I think it was owned and run by the same company that owns the Uwajimaya groceries in Portland and Seattle.  They had the most delicious chicken katsu that was served with rice, salad and two potstickers.  It wasn't until our Cook-Off that I realized that would be a dish that would be an Asian twist on the European schnitzel.  I remember their chicken katsu was thin, but in the range of about 1/2", so I thought I'd pound it down to about 1/4" thickness.  Dredged in flour, then egg, then panko and fried in canola oil.  In this recipe you cut the "schnitzel" into strips to dip into the katsu sauce.
      The katsu sauce was a blend of Worcestershire, ketchup, soy sauce, and I added mirin, sugar and oyster sauce.  I think it was too heavy on the Worcestershire, so next time I'll bring that down and probably boost the oyster sauce.
      1/2 cup Worcestershire sauce
      1/4 cup ketchup
      2 tbsp. soy sauce
      white pepper
      1 tbsp. Mirin
      1 tbsp. sugar
      2 tsp. oyster sauce
      Then for the salad I did sliced cucumbers and carrots that I shredded with one of the gadgets I've acquired over the years at Asian markets.  The salad under the chicken katsu acted liked a rack to keep the fried katsu off the bottom of the plate and from getting soggy.  I dressed the lettuce with some orange juice, rice vinegar and sprinkled in a few sesamed seeds and green onions.  Mighty delicious this one.
      This dish is no doubt blasphemy in serious schnitzel circles, but we've been making it for years and really enjoy it. Pork as the protein, with a breading of panko with cumin, powdered chile,  and Mexican oregano. Lime squeezed over instead of lemon, and served with pico de gallo and black beans.
    • My husband and I are considering getting a BGE and took a class today at Dizzy Pig Seasonings. It was a four hour course covering chili & comfort foods. They used a few large eggs and on XL egg.
      The menu:
      chili with brisket cubes, tomatoes, and beans mac & cheese smoked brisket (cooked in  a drum smoker using the extra brisket from the chili) stuffed baked potatoes pineapple upside down cakes  
      The bacon for the stuffed baked potatoes was cooked on upside down grill grates. Unsurprisingly, each recipe included at least one Dizzy Pig seasoning blend.
    • Stuffed peppers.  Ate better than they look.

    • We finally found weather nice enough to make cooking outside pleasant, and set up the camp stove for the event.  Way back in Alabama, an excellent grocery store meat clerk convinced us that - despite our small shopping list and still-full refrigerator - we needed to check out some of the local products.  We had come away with 2 types of sausage, both made within 50 miles of our location, and a bottle of "Southern Seasoning" that she assured us carried the flavor of true Alabama-style barbecue.  



      I can't say we've been excited about the seasoning blend, but the sausage has been good.  The DeRamus sausage is long gone.  Now we opened the Conecuh to make hash out on the camp stove. There isn't anything elegant about this meal, but it's good camping comfort food.




      By the light of the lantern we sipped our beer, enjoyed the clear skies, and gave the pan contents an occasional turn:



      Those of you who followed along last year may remember that DH never thought the potatoes crisp enough; the eGullet consensus here seemed to be that the pan was too crowded to get proper crisping.  We've had a running disagreement since then about how many potatoes and onions to cook for two people: he wants the pan filled to capacity, to maximize leftovers; I want enough space to be able to spread and turn the contents.  I won this time.



      He complained that there wasn't enough, but the texture was just right.