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Menu tonight
Topic Started: Feb 20 2012, 08:45 PM (381 Views)
lgm
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Demogorgon
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It was Chilitos. It's exactly like Subway but with tacos and crap instead of subs and quality. Jiles/Baker road shopping center.
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Benevolance
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Ancient Wyrm
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It sounds like Mexican restaurants are to Atlanta as sushi restaurants are to Vancouver.
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lgm
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Demogorgon
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We have authentic Mexican and Guatemalan food on every corner. I found an awesome place really close and its such cheap food that its embarrassing for them to charge much.
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Benevolance
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Ancient Wyrm
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Sadly, Japanese food is rarely super cheap. :'(
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Andrul
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Ancient Wyrm
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I the place of which you speak! The burritos aren't too bad. What did you have? Of course, it has been a while since I last ate there so things might have changed.
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lgm
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Demogorgon
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The burritos are freaking huge but all of it was bland and lukewarm. The salsa had so little tomato and spice that it tasted like lettuce and garnish. It's a shame since I instantly like the whole staff.
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Benevolance
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Ancient Wyrm
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We had kung pao chicken for dinner. But since I replaced the sherry with dubonnet, omitted the garlic and sugar, replaced the peanuts with cashews and added asparagus instead of onion, I'm not really sure I should call it kung pao. Maybe cashew chicken and asparagus is better.

But what's this? I'm upping the ante, bitches. It's photo time!

Posted Image

It's actually my go to sauce for most stir frys. It's easy! Even Auduma could make it, if he could afford chicken!

Marinade:
3 tbsp soy sauce
3 tbsp
1 tbsp cornstarch

Okay, I don't actually measure. It's equal amounts of liquids and a generous tablespoon or two of cornstarch, enough to coat all the chicken. Mix and pour over chicken.

Sauce:
1/4 cup sherry, port or wine
1/4 cup soy sauce
3 tbsp cornstarch
1 tbsp brown sugar

As a note, the more cornstarch you add, the thicker the sauce will end up. That is what cornstarch does, for those not in the know.

Basically, cut your chicken or beef up into small, bite size pieces. Marinade in the marinade for 30 minutes. Heat up a pan medium high, add some oil and diced ginger and garlic. Cook briefly. Add chicken. Stir a bit. Cook until mostly done, about 4 minutes. Toss in some diced veggies. Cook another minute or two. Give the sauce a stir to make sure the cornstarch is mixed in, then add the sauce, toss in some nuts, and cook until desired sauce thickness - usually another minute or two. Serve on egg noodles or rice, garnish with diced green onion and seasame seeds.

You can dice the chicken and marinade up to a day in advance. If so, the entire meal can be cooked up in under 10 minutes.
Edited by Benevolance, Feb 29 2012, 01:15 AM.
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