[Sca-cooks] A digression on the Rochester Garbage Plate

Phil Troy / G. Tacitus Adamantius adamantius1 at verizon.net
Fri May 8 21:13:10 PDT 2009

On May 8, 2009, at 10:58 PM, S CLEMENGER wrote:

> Nom!
> Trying to visualize that combined with udon, though....
> I am full of the fail tonight....
> --M

Functionally, probably not too different from using any of the Asian  
variants on barbecued pork, except this pork swims. The flavor and  
texture are different, but insomuch as it's slices or chunks of a  
larger hunk-o-protein with a sweet glaze on its outer surface, it  
probably behaves pretty similarly.


"Most men worry about their own bellies, and other people's souls,  
when we all ought to worry about our own souls, and other people's  
			-- Rabbi Israel Salanter

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