Category: Cooking

You may be asking, "who the heck is Peng, and why is this bean curd dish named after him?" Well, Peng Chang-Kuei(彭長貴) is a famous Hunan Chef who fled to Taiwan when the Nationalists were on the verge of defeat to the Communists in 1949. He is credited with creating what could possibly be the most well known "Hunan" dish in the Western world, which in fact was not a product of China; General Tso’s Chicken. Fuchsia Dunlop tells the story here. Or even better for more stories, as well as the commentary on this recipe get a copy of her book on Hunan cooking; Revolutionary Chinese Cookbook: Recipes from Hunan Province. I found most of the recipes in this book to be easier than those in Land of Plenty.

Just like Barbara Fisher, who made a version of this dish, and documented it on her wonderful blog  Tigers & Strawberries, we love the simplicity of this dish. I took a few liberties with the published recipe. For some reason the Missus wanted a vegetarian dish, so I excluded the sliced pork and stock. Because of this, I increased the amount of garlic and dark soy sauce. Also, after cooking a few dishes from the cookbook, and reading Fuchsia Dunlop’s commentary, I added a touch of sugar to the recipe. According to the book, Hunan tastebuds are not fond of combining sweet and savory in their dishes. Adding just a bit of sugar seemed to open up the flavors a bit. I use only enough Sesame Oil to add a faint fragrance, and not over-power the dish. One more thing, if you’ve ever eaten in a good Sichuan or Hunan restaurant, you’ll notice that black beans(do not soak) are never crushed, but cooked whole. This explains what seems like the huge amount of black beans in the dish.

Peng’s Home-style Bean Curd

1 Block Firm Bean Curd, Drained
1 Tb Shaoxing Wine
3 Scallions – Green parts only
1 Red Serrano Pepper
3-4 Dried Red Chilies
3 Tb Minced Garlic
3-4 Tb Chinese Fermented Black Beans
1 Tb Dark Soy Sauce
1 1/2 Cup Water
Salt to taste
Sugar(if desired) to taste
A light drizzle of Sesame Oil to taste
Chili Oil to taste.
1 Tsp Potato Starch mixed with 1 Tb cold water
1 1/2 cup Canola Oil for Frying

1.Cut the block of bean curd in half diagonally, than lengthwise. Place bean curd on a folded paper towel, place another paper towel on top of the bean curd. Place a plate on top of bean curd with and top off with a few cans. I do this to remove excess water out of the bean curd.

2.Rinse the Black Beans(do not soak) and set aside.

3.Thinly slice the scallions and seed then thinly slice the Serrano Chilies. Tear the Dried Chilies and remove seeds.

4.Remove the bean curd from plate and paper towels and cut into 1/2" by 1" cubes. (The Missus found that She enjoyed this "size", more than the oblong cuts)

5.Heat Canola Oil in a wok to approximately 375 degrees. Fry bean curd in batches until golden  brown. (And form your own little "Dofu Xi’an Army")

6.Drain bean curd and set aside.

7.Drain oil from wok, reserving 3-4Tb. Clean wok, dry, and reheat over high heat until smoking.

8.Add the dry chilies and scald. Add garlic, black beans, and Serrano Chilies and cook until fragrant.

9.Add water, bean curd, and dark soy sauce, and bring to a boil.

10.Reduce heat to a simmer, taste, and adjust flavor – add salt and sugar if desired.

11.Add potato starch mixture a little at a time, until the desired thickness is reached.

12.Remove from heat and stir in Sesame Oil and Chili Oil. Top with scallions, and have at it.

I hope everyone has a great weekend!

Just a few Saturday Stuffs:

Oven Shoyu Chicken:

This is one of the first things I made after our return from vacation. It is an easy dish that everyone cooks "back home" in Hawaii. Though most times it’s simmered on the stove top, and the sauce thickened with cornstarch to make a gravy after the chicken is cooked. Being kinda lazy, I did the oven version. The origin is without a doubt; Chinese, but the addition of more sugar, and the "shoyu"(the Japanese word for Soy Sauce) indicates the Japanese influence of the dish. And to make things even more confusing, I threw in a coupla tablespoons "Kochujang" to add a Korean flavor to the whole mess.

2-3 Lbs Chicken Thighs(Whole with skin)
1/4 Cup Shoyu(Soy Sauce)
1/4 Cup Dark Brown Sugar
1/4 Cup Chicken Broth (or water if this seems too salty for you)
1/4 Cup Canola Oil
2 TB Sake or Shiaoxing
2 Tsp Finely Minced Garlic
1 Tsp Grated Ginger
Other flavors as desired – in this case I added 2 Tb Kochujang, but I’ve often added 5 spice powder, star anise, more garlic, chili paste, more ginger, miso, and whatever I feel like…

1 – Preheat Oven to 350
2 – Combine Marinade
3 – Line a baking pan with foil
4 – Pour Marinade into pan
5 – Place thighs skin side down into pan
6 – Bake for 30-45 minutes, or until juices run clear, turning the chicken 3 times.(End with skin side  up)
You may also turn the oven up to 450 and bake the chicken skin side up for the last 5-10 minutes.

You can make it "fancy" by adding sesame seeds, some finely chopped scallions, whateva’……

"Fresh" Mangosteen in San Diego:

I apologize for deleting and misplacing the email asking me about the availability of Fresh Mangosteen in San Diego.  

You can read the New York Times Article here.

*** And an even more updated article here (Thanks "user").

The specimens to the right were seen at Lucky Seafood in Mira Mesa, I found it in the front portion of the market, right when you enter. I can’t vouch for the flavor, as the price of $6.99/lb was a bit steep for me. But there you go, fresh Mangosteen in San Diego.

Lucky Seafood Supermarket
9326 Mira Mesa Blvd
San Diego, CA 92126

After doing several days of our vacation posts, I kinda feel like an over-enthusiastic Dad showing off picture after picture of his kids…..so I thought we’d give it a break for a bit…..

Santouka opens in San Diego:

I enjoy the ramen at Santouka, and have been wishing they would open here in San Diego. In fact, about the time that Kayaba had opened, I had heard that Santouka was to open in the spot next door. But time passed, and I had pretty much given up; until I saw the sign that announced Santouka’s Grand Opening on Friday April 18th. So yesterday(April 18th), I thought I’d wander in at about 11am to check things out, and possibly grab a bowl……and was met with this loooong line of people.

It stretched from the order window….around the dining area…into Mitsuwa! Being that I’m not quite the "Rameniac" as the Rameniac, and not even as dedicated to my noodle as Jeni who waited in line when Santouka opened on Centinela, I just didn’t have the 2 hours to wait in line, place my order, wait for my order, and probably eat on the floor since I don’t think the dining area has enough seating. But, I think you need to know; I was told that Santouka was giving away coupons for a free bowl with a purchase through today(April 19th). Me? I’ll wait till next week some time.

Santouka – Now open in the Mitsuwa Marketplace

4240 Kearny Mesa Rd
San Diego, CA 92111

Now here’s the scary part: By coincidence, The Delicious Life has a post on Santouka dated April 17th. If you scroll down to the bottom of the post, there’s a section with links……and there’s a link to my post on Santouka. Now that would be a nice coincidence, but read what it says:

"~ Kirk of mmm-yoso wants a Santouka in San Diego (Feb 2007)"

Scary….very scary……….

My Fourth Grade Beef Teriyaki:

Since returning from vacation we’ve been eating at home a lot….nothing fancy; lots of stir-fried vegetables on the Big Kahuna. But I’ve been craving some really weird stuff…things I haven’t even thought about in a while…..for some reason, I just wanted the BBQ Beef(teriyaki beef) from Rainbow Drive-In. I ignored it, until the "want", became a "need". So I decided to just make some reasonable facsimile.

While shopping for the meat at Zion Market (#3 sliced Rib Eye), I realized that I’d been making this for the better part of my life…..in fact it is one of the first things I learned to make…right around the Fourth grade or so.

So, I decided to make it just the way I remember…….down to the "grated garlic" – no knives for a 9 year old, better some grated knuckles, than lopping a finger off. No mirin, which I use now, quite rare, and very expensive in those days, just good old Dark Brown Sugar. Not quite as sweet, with nice ginger overtones. Much of which, Food Historian Rachel Laudan attributes in her wonderful book The Food of Paradise, to several factors; Japanese "teriyaki"(or course), the Chinese influenced ginger and garlic, and of course, "King Sugar". I think every family has a recipe like this….in fact, if you wonder what Hawaiian BBQ really is…….

So without further ado……my Fourth Grade Teriyaki(BBQ) Beef – don’t blink, you’ll miss this uber-easy recipe:

3/4 Cup Shoyu(soy sauce)
3/4 Cup Dark Brown Sugar
1-2 cloves garlic grated
1-2 tsp grated fresh ginger
1 1/2 – 2 lbs sliced rib eye

– Combine ingredients.
– Combine with meat, coating well. Marinate overnight
– Over medium heat fry/saute in a skillet

Like a said, don’t blink or you’ll miss it.

A few other things:

– If you over marinate, the meat will end up being mushy. Depending on the meat, you can get away with a little as 4-6 hours.

– Great on the grill, this’ll cook really fast.

– After thinking about it…yes, this is very Bulgogi-ish, so throw that in as a point of reference as well!

– Great as a sandwich! I love the BBQ Beef Sandwich at Rainbow Drive-In, though they tend to slather on too much mayo. Leftovers in the pita for me….

– My current recipe uses mirin, sake, and sometimes something to give a bit more zip.

– And yes, this is soooo easy, that you may be wondering why you’re wasting your valuable time reading this!

One more thing:

I didn’t know Rachel Laudan has her own Blog, She now lives in Mexico, and her posts are always entertaining, so check it out!

Hope you’re having a great weekend!

I’m not sure why I’m posting this……it is something that I make quite often, and maybe too simple, but what the heck.

I always hesitate when someone asks me for a Teriyaki recommendation…..why? Because as simple as Teriyaki is, there are variations, on the basic 4 ingredient recipe. There is what I call "American Teriyaki", which is sweeter than what I’m used to. You can call this the "bottled stuff"…..much of it contains corn syrup, or some similar sweetener. There’s what I call Hawaiian Teriyaki, which is sorta, kinda like the stuff called "Hawaiian BBQ"…..which is what I grew up eating, and uses mainly shoyu(soy sauce) and sugar, and has marinating as a step. I’m very familiar with this, as mirin was scarce(and pricey) while I was growing up, and Sake was priced out of our range. So Mom’s  "Teriyaki" used Soy Sauce, and Dark Brown Sugar, with garlic and ginger…and low grade meat was marinated to tenderize. As time passed, and mirin and sake became more affordable, the recipe changed, and became closer to the "tare" that describes traditional teriyaki. So you can understand my dilemma when someone emails me and asks for "something like the best teriyaki in the world, just like xxxx or xxx in yyyyy." (Many times the yyyy is Seattle, San Francisco, or New York) There’s much more to it than the basic 4 ingredient recipe….. ’nuff said.

This recipe is really quick, you can get the dish to the table in 20 minutes or less. I sometime spend more time in the check-out line purchasing the chicken than cooking.

Teriyaki Sauce:
(Makes enough for 2 uses)
1/2 Cup Soy Sauce
1/2 Cup Sake
2/3 Cup Mirin
2-4 Tb Granulated Sugar

Boneless Chicken legs(2), thighs(4), or breasts(2), with skin on.
2 Tb Canola Oil

1 – Pierce the skin of the chicken pieces with skewer or fork to prevent excess shrinkage and allow for absorption of the sauce during cooking.

2 – Mix all sauce ingredients, except sugar, in a small pot and bring to a boil to burn of excess alcohol. Lower to a simmer, add 2Tb sugar, and whisk to dissolve.

3 – Heat oil in a pan. Place the chicken skin side down and fry over medium heat for 3-5 minutes until the skin is brown and crisp. Lower heat, and turn chicken, and fry until done, about 8-10  minutes.(You may cover the pan to enhance cooking)

4 – Taste Teriyaki Sauce, and adjust sugar to taste.

5 – Remove the chicken from the pan.

6 – Pour off excess oil from pan, increase heat to medium high, and pour about 1/3 cup of sauce into pan. The sauce should start boiling/foaming.

7 – Return chicken to pan, turning to coat. Coat chicken well. Remove chicken from the pan when almost all the sauce has been absorbed/reduced.

8 – Chop chicken and pour sauce over as desired.

Store remaining sauce in a sterile/clean jar, and place in frig when cooled. I’ve kept the sauce in the  frig for several weeks with no problems. There are many things you can do to adjust the sauce to your taste. I add a dash of dashi-no-moto, but you can add finely minced garlic, and grated ginger…or any number of things.

I remember when I was little, call it "small kid time" as many of my friends would say. We didn’t have much(and many times no) money, barely enough for survival. So eating out was a real treat; just having Chinese take-out was a something saved for Birthdays, and other "special" occasions. One of my favorite memories was splurging for the fried chicken from the now defunct Woolworth’s(aka F.W. Woolworth’s). It may have just been a thigh or drumstick, but when you bit into that wonderfully juicy chicken, it was like you’ve just had your own little piece of heaven. Woolworth’s you may ask….I know it sounds strange, but I faintly remember something along the lines of "You do the pickin’ when you buy chicken at Woolworth’s"? Of course time marches on, and Woolworth’s became sort of an after thought….until I heard that Woolworth’s was closing down, at which time I marched myself down to Woolworth’s to grab that one last piece, and it was terrible, icky, tasting like that Banquet frozen stuff you reheat. Which made me wonder, had the food quality and recipe deteriorated so much over the years, or had my tastes and preferences changed? I think it was probably a little of both. I had sort of the same dilemma a few years back, albeit not to the same extent when I tried the Chicken Alice recipe. As with all things…time and taste move on. So what does this have to do with some Asian fusion-ny chicken cutlets?

More than a few years ago, there was a series on the Discovery Channel called Great Chef’s of the World which I used to make a point to watch every chance I had. I really enjoyed that series, and I guess it’s still shown….but I haven’t run into it in a few years. One of the fun parts was watching all the "local" chefs from Hawaii, like Alan Wong, Roy Yamaguchi, et al cooking up some really interesting stuff. During one segment I saw this recipe, it was called Crispy Thai-style Chicken, and seemed like something even I could pull off, which I managed to do pretty successfully. For some reason, I hadn’t made this since we moved to San Diego, now almost 7 years ago. So when the recipe recently reared it’s head in the mass of confusion called my Grey matter, I thought it would be an interesting study of just how much our tastes have changed.

As I started making the marinade, I noticed something right away…..it smelled really mild, so I decided to use a whole bulb of garlic, and double up the amount of fish sauce. The dressing needed a bit more zip so I added some chopped onions.

Thai Style Chicken Cutlets

Marinade:
2 stalks lemongrass finely minced
1 bulb garlic minced
1 Tb grated ginger
4 Tb Thai Fish Sauce
6 stalks green onions(white parts included)finely chopped
2-3 Tb cilantro minced
1/2 Mochiko(sweet rice flour)
2 Tb cornstarch
1 tsp Salt
2 Egg whites

Dressing:
1 Cup rice wine vinegar
1/2 Cup sugar
1/3 Cup water
1/3 Cup Thai Fish Sauce
1/2 onion, minced
2-3(or more) Tb chili paste

2-3 lbs boneless, skinless chicken breasts
Canola Oil
Finely Sliced Green Onions for garnish & Salt to taste

– Combine marinade ingredients in a large bowl. Mix well.
– Add the chicken, make sure all pieces are well coated
– Marinate over night
– Heat about 1/3-1/2" oil in a saute pan
– Fry chicken cutlets, 5-8 minutes each side, until the chicken is completely cooked
– Combine dressing items, and mix until sugar is dissolved.
– Remove chicken from oil, drain, plate, and drizzle a few tablespoons(or more) over chicken. Use the remainder as a dressing for a green salad.

After frying up the chicken, I thought it looked as good, or better than what I made before….all those years of chicken katsu had paid off! The chicken was very moist and tender. However……man did it taste really mild to us, even with a ton of the dressing. The Missus agreed, it seems our tastes have  changed sharply over the last 7-8 years. Nothing was more telling than when I turned to the Missus and said; "you know, I’d take a marinade with Vietnamese fish sauce, a batch of Nuoc Mam Cham, like we had a Beach’s for a "dressing", I’m sure Wandering Chopsticks must have a recipe, along with a good amount of "Bun"(Rice Vermicelli), and some really fresh herbs along with the greens in the salad….and it would be Vietnamese style Chicken Cutlets……

Since a good friend of mine has called my mind a "cesspool of useless information" here’s another one for you…."don’t cook tonight, call Chicken Delight!!!"

Hope you’re having a nice weekend!

Are you a collector? Or maybe a pack rat? I was looking at my recipes folder the other day and realized that, gasp….I’m a Chicken Karaage recipe pack rat. I’ve got at least a dozen different recipes for Chicken Karaage, Japanese Fried Chicken. I don’t know how I got these recipes…god knows I’m not a "collector"…….Though I come from a long line of pack rats, I consciously try not to be one. I can understand that living on an "island" with the possibility of shortages and strikes made having a back stock of necessities a requirement way back when….but sometimes it seemed like my Mom never threw anything away. I remember cleaning up after my Mom passed away back in the mid-nineties, and being amazed at the stuff she kept; jars of pennies, buttons("you never know you might need one "), a drawer full of pens – most not working(I never knew Tanoue’s Saimin had pens), and even more touching, every single card; Birthday, Mother’s Day, you name it, from the construction paper-crayon doodles of a first grader, to the silly one that played, or used to play, some silly tune.  But among all those little things was about the equivalent of 2 cases of toilet paper stacked neatly, filling an entire closet(let’s not get into spools of thread, or boxes of Kleenex). You know……..just in case. I guess for previous generations, a modicum of hording was the norm.

So I thought I’d relieve that collection of notes and text files, at least by a bit, and post 2 of the Chicken Karaage recipes I have. The first is my standard recipe, the one I normally use, the second is one that I thought was a bit more interesting…..

Here’s a photo of the first recipe…..

Looks like 2 recipes, doesn’t it? It’s actually the same recipe, but just to illustrate how changing one thing can change the entire dish.

This is the second recipe…… 

Looks kinda the same, but a bit different, doesn’t it? I don’t know where I got this recipe, but the oyster sauce gives the dish a different, albeit maybe a bit odd, umami sweetness, and the lemon juice adds a bit of tart sourness. Mixed with garlic and ginger……the Missus thought the flavor to be "strange". I think it need perhaps a bit more sweetness…….

Chicken Karaage
1 1/2 – 2 pounds boneless, skinless chicken thighs cut into 1 1/2" cubes
1 1/2 cup potato starch

The Marinade (1):
1/4 cup soy sauce
1/4 cup mirin
3 TB Sake
1 TB finely grated ginger
4 cloves garlic finely minced
Togarashi to taste
a dash of Allspice/5 spice

Combine ingredients and marinade chicken for 30 minutes.

Remove chicken from marinade and drain.

Version 1 – Put 1 cup potato starch and 1 tsp baking powder into a pan or large bowl, add the chicken cubes and coat well.

Version 2 – Dust the chicken with potato starch, mix lightly.

Deep fry chicken in 350 degree vegetable oil until cooked and cubes are crisp and golden – drain and serve with lemon wedges…..

Marinade (2):
2 TB grated ginger
4 cloves garlic, finely minced
4 tsp soy sauce
2 TB olive oil
4 TB oyster sauce
2 teaspoons lemon juice
2 TB mirin
2 tsp sugar
1/4 teaspoon salt
1/8 teaspoon pepper

Combine marinade ingredients well; taste and adjust salt and pepper. Add chicken, mixing by hand and gently massaging sauce into chicken. Let sit about 10 minutes.
Coat chicken in potato starch. Deep fry in oil heated to 350 degrees, until lightly brown.

For an even more crunchy coat, use the double frying method, remove chicken when pieces float, let rest for 1 minute, and return to oil for about 30 seconds.

I hope you enjoyed the recipes. I can now put them away for a while, next to my folders of take-out menus, and my box of POGs……….

Due to some terrible scheduling, I’m going to have to work on Christmas Day…..bummer. So the Missus and I decided to have our Christmas lunch/dinner (lunner?? dinch??) today. One of the items I made was a real easy pan-glazed duck breast dish, Kamo no Yuan-yaki. Yuan-yaki, is normally a grilling technique used for chicken or fish briefly marinated in a soy sauce-mirin-sake-citrus(Yuzu) marinade. Why Yuan? From what I could gather "Yuan" was a Tea Ceremony Master from the Edo period, and this dish is named after him. This preparation is a bit different; I didn’t marinade the duck, opting for crisp duck skin, with a nice glaze.

Kamo no Yuan-Yaki

2 Boneless Duck Breasts with Skin
4 Tb Mirin
3 Tb Soy Sauce
2 Tb Sake
2-3 slices lemon rind(or even better Yuzu!)

1 – Place the duck breasts skin side up on a cutting board and score. This allows for excess fat to  cook off during cooking process, and the sauce to be absorbed.
2 – Mix together the rest of the ingredients
3 – Heat a frying pan on medium high heat, and place duck breasts skin side down and fry for 4-8 minutes until the skin is crisp. Lower heat, turn duck breasts, and cook for another2-4 minutes.

4 – Pour sauce over duck, bring sauce to a boil, turning duck over several times to coat completely.  Let sauce reduce, remove duck.
5 – Cut duck, and place over mizuna, watercress, arugula, or a similar greens. You may pour remaining glaze over the duck if desired.

Super easy!

We also had some Sukiyaki.

Like my meat presentation? I know you’re not supposed to play with your food, but….

I used that nice chunk of fat to help "oil" the sukiyaki nabe. I couldn’t find my trusty old cast iron Sukiyaki Nabe(sukiyaki pot), and had to buy a new one…..I couldn’t find an old-fashioned cast iron version, only the lightweight aluminum, alloy version. When I inquired about the availability of a cast iron nabe, the lady smiled and said, using her most refined Grandmotherly tone,  "this is the 21st century…..people don’t want cast iron any more. And, all of us are getting old, cast iron is too heavy!" I couldn’t help but laugh.

And I thought all the lines were at the mall:

We were driving past Honey Baked Hams, and couldn’t believe the lines. The Missus snapped a photo:

Sheesh…..

Merry Christmas everyone, I hope all the craziness didn’t drive up a pole….like it did to Santa!

Happy Holidays!

The Missus has developed a habit of leafing through some of my magazines lately…..which is kind of strange since She really hasn’t shown much interest in the stuff I subscribe to. So why the change? Here’s a typical scenario…..

Me: "What are you looking at in Saveur?"

She, pointing to a photo: "This is what I want for dinner."

Me, looking at the photo: "You want Latkes? I’ve never made Latkes, I don’t even know if I’m genetically predisposed to making Latkes."

She, coming up with the pat response: "Don’t worry, you can cook, it’s easy……" Pointing to photo: "See, it’s just a pancake. YOU CAN MAKE A PANCAKE, CAN’T YOU?"

Me, suddenly realizing that I’ve been both complimented and called out at the same time: "humph…."

She: "Hey, you can do a post on it…."

Me: "I’m not sure, you realize that many family’s treasure their recipes for Latkes, and I don’t want to insult anyone…."

By this time, She had lost interest and left the room…..probably moved on to bigger and better things.  It’s a good thing that I’ve down sized my magazine subscriptions, and only receive a few publications, though I shudder to think what She may come up with in Sports Illustrated! Come to think of it, I think I’d better put my cookbooks under lock and key.

As noted, this has been modified from the recipe in the December 2007 issue of Saveur. One key change was the substitution of green onions(scallions) for chives, which looked positively terrible at the market.

Latkes

2-2/12 lbs Yukon Gold Potatoes
1 Medium onion
2 Bunches Green Onions sliced
3 Tb Matzo Meal
2 Eggs lightly beaten
Fresh Ground Pepper & Kosher Salt ot taste
Canola Oil

1 – Over a bowl, using the large-hole side of a box grater, alternate grating onion and potatoes.
2 – Sprinkle salt over potato-onion mixture, and transfer to a colander set over a bowl. Let drain for 10 minutes.
3 – Squeeze out as much moisture as possible from mixture, allowing the liquid to drain into the bowl. Set liquid side to let the starch in the liquid settle.
4 – Place mixture into another bowl, cover, and set aside.
5 – After 5 minutes, pour off the liquid, leaving settled starch behind.
6 – Mix starch into the onion-potato mixture, along with green onions, matzo meal, eggs, salt, and pepper.
7 – Heat canola oil in a pan to the height of about 1/4" over medium heat.
8 – Form mixture into balls, using about 1/4-1/3 cup of the mixture for each ball. Place ball into oil, and flatten with a spatula.
9 – Fry until cooked, turning once, for about 5-8 minutes.
10 – Latkes are traditionally served with sour cream or apple sauce….but the Missus uses, gasp…..ketchup!

Oh yes, one more item:

11 – Display your grated knuckles as a badge of courage!

Postscript: Great minds must think alike (he-he-he), here’s the one and only WanderingChopsticks, with her hunger inducing version.