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	<title>Comments on: Culinary Racism</title>
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	<link>http://rattlethempotsandpans.com/edp/culinary-racism</link>
	<description>Recipes &#38; the stories behind them (and lots of laughs too)</description>
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		<title>By: Nazem Kadri Jersey</title>
		<link>http://rattlethempotsandpans.com/edp/culinary-racism/comment-page-1#comment-6547</link>
		<dc:creator>Nazem Kadri Jersey</dc:creator>
		<pubDate>Fri, 24 Jun 2011 22:13:06 +0000</pubDate>
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		<description>nice article, very resourceful. I like it a lot. I come acoss your blog by MSN search engine. I could visit your site daily and recommend it to my gangs. Please keep it fresh. Keep on the good work. - A sweet girl</description>
		<content:encoded><![CDATA[<p>nice article, very resourceful. I like it a lot. I come acoss your blog by MSN search engine. I could visit your site daily and recommend it to my gangs. Please keep it fresh. Keep on the good work. &#8211; A sweet girl</p>
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		<title>By: Brother Joe</title>
		<link>http://rattlethempotsandpans.com/edp/culinary-racism/comment-page-1#comment-73</link>
		<dc:creator>Brother Joe</dc:creator>
		<pubDate>Tue, 08 Dec 2009 20:02:55 +0000</pubDate>
		<guid isPermaLink="false">http://rattlethempotsandpans.com/?p=286#comment-73</guid>
		<description>Go get &#039;em, bro.  I agree.  I happen to cook the very best Sweet and Sour Pork I have ever had anywhere (which includes Hong Kong, Singapore, and Chinatowns in N.Y. San Francisco, and Toronto).  When I was stationed in Okinawa, I took an oriental cooking class from the wife of one of the Marine Sgts. in my unit.  She had written her own little cookbook and we worked our way through it and by the end of that class I was pretty familiar with the techniques and spicing of many Asian cuisines.  Over the years I&#039;ve made a few tweeks of my own, but I still turn to that tattered, little paperbound cookbook of hers more often than any of my other ones.  I don&#039;t have a bit of Asian blood, but I sure like their food and I&#039;d put my specialties up against anyone native to the region.

&lt;strong&gt;YEAH! My brothers Sweet n Sour Pork is MY recipe too. One of the first gourmet meals I ever learned. He had just come home from Okinawa on leave, I must have been 16 or 17. When I was 25, courting my soon to be wife, she was showing me off to her family - and I was showing off my cooking skills to impress them even further than my good looks and charming personality already had . . . (insert chirping of cricket here).
As you know if you&#039;ve read my Persimmon Pudding story, my mother-in-law is a world class cook, she was checking me out. Sweet &amp; Sour Pork is one of there favorites to order when eating out. She was indeed impressed with my cooking. They all were impressed when we sat down to eat and they tasted it! And then something v e r y strange happened.
Everybody was prepping their plates with rice before they piled on the S&amp;S Pork. My finance&#039; lays down a thin bed of rice, a slice of American cheese, another thin layer of rice, then several spoon fulls of S&amp;S Pork. . . and topped it all off with ketchup. . . . &lt;there&#039;s those crickets again&gt; . YEAH, ketchup. I sat directly across from her and watched with my mouth hanging wide open. I&#039;d cooked for her before of course, but never Sweet &amp; Sour Pork. The whole family was talking away as we dished up our food. And everybody got quiet for a few seconds when they noticed I was staring in horror at what Debbie was doing to my Gourmet Sweet &amp; Sour Pork - Not The Crap You Get In American Restaurants Traditional SWEET AND SOUR PORK ! ! !
Look, I got no problem with somebody tossin&#039; salt &amp; pepper on something I cook for them. Heck, salt and pepper shakers are on the tables of the finest restaurants on the globe. Hey a little sauce de juir of what ever - no problem. Hey, I love ketchup. . . but come on. I believe I said something like &quot;W.T.F. . . &quot; and it went on from there. Debbie&#039;s dad was in hysterics. (this is still one of his favorite stories to tell about his daughter). Debbie&#039;s explanation was simple. &quot;Hey, I always eat my Sweet and Sour Pork like this! What&#039;s the big deal?!&quot;
I&#039;m happy to say that my wife Debbie has since seen the errors of her ways and shudders when she thinks of that night and her nasty ketchup habits of long ago. (I got a little queasy writing that story for you all).&lt;/strong&gt;</description>
		<content:encoded><![CDATA[<p>Go get &#8216;em, bro.  I agree.  I happen to cook the very best Sweet and Sour Pork I have ever had anywhere (which includes Hong Kong, Singapore, and Chinatowns in N.Y. San Francisco, and Toronto).  When I was stationed in Okinawa, I took an oriental cooking class from the wife of one of the Marine Sgts. in my unit.  She had written her own little cookbook and we worked our way through it and by the end of that class I was pretty familiar with the techniques and spicing of many Asian cuisines.  Over the years I&#8217;ve made a few tweeks of my own, but I still turn to that tattered, little paperbound cookbook of hers more often than any of my other ones.  I don&#8217;t have a bit of Asian blood, but I sure like their food and I&#8217;d put my specialties up against anyone native to the region.</p>
<p><strong>YEAH! My brothers Sweet n Sour Pork is MY recipe too. One of the first gourmet meals I ever learned. He had just come home from Okinawa on leave, I must have been 16 or 17. When I was 25, courting my soon to be wife, she was showing me off to her family &#8211; and I was showing off my cooking skills to impress them even further than my good looks and charming personality already had . . . (insert chirping of cricket here).<br />
As you know if you&#8217;ve read my Persimmon Pudding story, my mother-in-law is a world class cook, she was checking me out. Sweet &#038; Sour Pork is one of there favorites to order when eating out. She was indeed impressed with my cooking. They all were impressed when we sat down to eat and they tasted it! And then something v e r y strange happened.<br />
Everybody was prepping their plates with rice before they piled on the S&#038;S Pork. My finance&#8217; lays down a thin bed of rice, a slice of American cheese, another thin layer of rice, then several spoon fulls of S&#038;S Pork. . . and topped it all off with ketchup. . . .
<there 's those crickets again> . YEAH, ketchup. I sat directly across from her and watched with my mouth hanging wide open. I&#8217;d cooked for her before of course, but never Sweet &#038; Sour Pork. The whole family was talking away as we dished up our food. And everybody got quiet for a few seconds when they noticed I was staring in horror at what Debbie was doing to my Gourmet Sweet &#038; Sour Pork &#8211; Not The Crap You Get In American Restaurants Traditional SWEET AND SOUR PORK ! ! !<br />
Look, I got no problem with somebody tossin&#8217; salt &#038; pepper on something I cook for them. Heck, salt and pepper shakers are on the tables of the finest restaurants on the globe. Hey a little sauce de juir of what ever &#8211; no problem. Hey, I love ketchup. . . but come on. I believe I said something like &#8220;W.T.F. . . &#8221; and it went on from there. Debbie&#8217;s dad was in hysterics. (this is still one of his favorite stories to tell about his daughter). Debbie&#8217;s explanation was simple. &#8220;Hey, I always eat my Sweet and Sour Pork like this! What&#8217;s the big deal?!&#8221;<br />
I&#8217;m happy to say that my wife Debbie has since seen the errors of her ways and shudders when she thinks of that night and her nasty ketchup habits of long ago. (I got a little queasy writing that story for you all).</there></strong></p>
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		<title>By: Dee Lowe</title>
		<link>http://rattlethempotsandpans.com/edp/culinary-racism/comment-page-1#comment-66</link>
		<dc:creator>Dee Lowe</dc:creator>
		<pubDate>Fri, 04 Dec 2009 15:53:59 +0000</pubDate>
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		<description>In agree 100%, Harry! You tell em!</description>
		<content:encoded><![CDATA[<p>In agree 100%, Harry! You tell em!</p>
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