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March 28, 2007

Comments

sher

Yummmm! That looks great. And I like that you have the memories of your mom making this. That's why family recipes are so important. The people that we loved and are now gone, live on in those recipes.

Auntie Miranda

You're making me cry. Can't wait to try it. I just can't imagine that my sister ever used apricot nectar or Chinese five spice powder. Did she put it on 'possum, too? She was the queen of wild game.

Auntie Miranda

New question - does the corn starch make a coating on the pork kind of like it's been dipped in flour? The first time I ever saw a recipe for Cashew Chicken, the CHICKEN was dipped in corn starch, not flour. PS - S&S Pork is your Uncle Paul's absolute favorite "Chinese."

Glenna

Sher--Thanks. I like cooking with mom, so to speak. It's no secret we didn't have the greatest of relationships but I like to think we could have found common ground in the kitchen if we'd had the chance.

Aunt Miranda--You're so funny! Yeah, who knows if that was other white meat pork, or the other OTHER white meat, rabbit when I was growing up. :-)

It doesn't really make it a true coating but it does crisp it up a bit and makes the sauce smoother.

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