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Senior Member
Join Date: Jun 2000
Location: N. Phoenix AZ USA
Posts: 28,977
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Quote:
Originally posted by ischmitz
then again they ain't picky when it comes to putting things on the menu over there now, are they 
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I just loved the way they make sweet and sour chicken in China. Put the whole frigging chicken on a chopping board and start chopping. Bones, cartlidge and all, it gets chopped into not so small pieces and thrown into the skillet.
You then get to put a bite of it from your ricebowl into your mouth, then separate the meat from the rest, all the while spitting the bones and chewy bits in another bowl or ground.
Not a whole lot like we have it here in the states or Europe!
Joe A
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2021 Subaru Legacy, 2002 Dodge Ram 2500 Cummins (the workhorse), 1992 Jaguar XJ S-3 V-12 VDP (one of only 100 examples made), 1969 Jaguar XJ (been in the family since new), 1985 911 Targa backdated to 1973 RS specs with a 3.6 shoehorned in the back, 1959 Austin Healey Sprite (former SCCA H-Prod), 1995 BMW R1100RSL, 1971 & '72 BMW R75/5 "Toaster," Ural Tourist w/sidecar, 1949 Aeronca Sedan / QB
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