and oyster sauce.

Pretty pls.?

It turns out the main ingredients are Hoisin, honey and red food coloring along with some soy sauce, garlic, Chinese five-spice, sherry and ketchup. I spent years trying to figure it out and it's actually easy. You can make the sauce in larger batches and store it in the fridge, the wine keeps it good nearly forever.

The recipe: http://chinesefood.about.com/od/dimsumandpartyrecipes/r/bbqpork.htm

and we have the ingredients!

Thank you.....

My friend still refers to toiletries as toilet treats, because that is what her son called them.

Have a good supper, trof

It was a basic recipe but I used a large bird so I could send them home with leftovers. When it came out of the oven, I carved the first slice and the flesh was still far too bloody. I had tried very hard and was really upset so I let loose with a "goddamn, mother-fkg sonovabitching chicken" to their astonishment. When I calmed down, they laughed for hours and thus was born my recipe for "GDMFSOB chicken" which I still make only I cook it a little longer.

Miz t.'s not here right now, but I think she cuts the Hoisin with some teriyaki and dry sherry.
She roasts it in a 350 oven to an internal temp of 160 or so.
We had fried rice with it.
Yum

casserole in my house is called "Toodles".

And pork coated with Shake and Bake is called "porkfish".


I sometimes call tuna sandwiches "tuna bibbits" (because I add dill and some other little green things to it)

I still go to McDonald's for "eggamuffins".


I can also say "wimpy, wampy, wombly"...