In my quest to find my childhood eggrolls, I've sworn off the grocery store ones, (if I eat an egg rolls it's going to be from my list of restaurants) but I discovered in college that pan frying improves the grocery store ones quite a lot.
Dinner last night was unusual. I was warming up some leftover sausage and Cheddar quiche when Jessica came in having had dinner at a Chinese place. She had some ribs she wanted me to try. I’ve had plenty of Chinese restaurant ribs before – they tend to be dry and not very meaty. These were amazing:
Meaty, sticky, sweet, and tangy all at the same time. Tender, but not mushy. Honestly, if I ordered ribs and these came, I’d be thrilled. So, I ate two ribs standing at the sink and a couple of bites of quiche sitting down at the table. A few bites of slaw made my vegetable!
