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Everyone loves Asian cuisine (I first wrote Chinese food, but I decided to go with a more generic term that will hopefully disguise some of my cultural ignorance). It fills you up quickly and leaves you hungry and craving more not two hours after you finish eating. I am not sure how or why this magical mystery cuisine suddenly disappears from your digestive system but that particular stigma survives today. I wonder if it has something to do with the fact that many dishes are comprised mainly of rice and noodles, a fleeting carbohydrate that delivers a quick burst of energy but ultimately does not satisfy for long. As a child playing sports, my coaches would admonish the team to eat pasta before a game or match because we would need those carbohydrates while out on the field. Perhaps if coach was a bit more worldly he could have suggested chicken chow mien or beef lo mien or the like.
More and more restaurants are opening up claiming to serve what is called Pan-Asian cuisine. I’m not exactly sure what that term refers to, but I suspect whatever I order will be served on a bed of rice. I think that America’s love for this type of food boils down to one key ingredient: Teriyaki. Am I the only person who thinks that Teriyaki sauce makes everything taste better? No matter which dish I order, it could be sushi, chicken, beef, vegetables, you name it, I will always request a side of that sweet gooey goodness. Teriyaki Beef Jerky is a perfect example. Beef Jerky is fantastic all by itself, but when you add the magnificent flavor of Teriyaki you really have got something special. The liquid itself is a blend of soy sauce, sugar and honey. There are other variations but I don’t want to give away anyone’s secret recipe. The fast food chains have joined in on the fun. Burger King and McDonalds offer a Teriyaki version of their famous hamburgers but only in Japan. So, do not be the least bit surprised to find them on the menu next time you pull up to the drive thru.
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