Now listen here, you... you... Canadian cookin` hazard! You... you... northern, nefarious, noisemaker! Chef-O, the last thing I want to do is slap you.Old Chucky bought cigs for 2 cents a carton and gas was free.




Best Wishes,
Rockchuck Upchuck
Now listen here, you... you... Canadian cookin` hazard! You... you... northern, nefarious, noisemaker! Chef-O, the last thing I want to do is slap you.Old Chucky bought cigs for 2 cents a carton and gas was free.
Well "Uncle Ross," my family and granddaughter in particular thank you for this excellent recipe. We just finished a meal which included your wonderful skewers. The recipe is now cataloged as "Uncle Ross' Fabulous Chicken Satay" We had a small stir fry, (cabbage, bean sprouts and onions with sesame oil and five spice powder) and Jasmine butter rice.ssorllih wrote:Liquid smoke has its place in cooking. I like to make a marinade of vinegar, black bean sauce , soy sauce, bacon oil, and liquid smoke for boneless chicken cut into long strips and skewered. I bake it with the skewers laid across a roasting pan so that they don't lay in their own juice.