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exactly so.
even in distant cuisines, the bit of sauce makes or breaks the dish.
thinking about Szechuan Orange Flavored Chicken i used to get in Boston's Chinatown at the old 'Shanghai' restaurant. Spicy. perfect
and an outstanding bit of sauce. I first had it in 1966 when one of my fathers old advisors from MIT took us there. He had lived
and taught in China in the '20s and '30's
If I were a Saucier, Id like to also have a Friendly Bud in the Pastry Room.
for perspetive.
exactly so.
even in distant cuisines, the bit of sauce makes or breaks the dish.
thinking about Orange Flavored Chicken i used to get in Boston Chinatown at the old 'shanghai' restaurant. Spicy. perfect
and an outstanding bit of sauce.
If I were a Saucier, Id like to also have a Friendly Bud in the Pastry Room.
for perspetive.
