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Pastimes : Lets talk BBQ -- Ignore unavailable to you. Want to Upgrade?

To: Angela B. who wrote (175)	6/22/1999 8:01:00 AM
From: Lynn	Read Replies (1) \| Respond to of 251

Wait a few weeks and I'll get a friends' marinate. She's out of the country right now doing research, the reason it will have to wait. My buddy from grad school is one fantastic Chinese cook. She also does deserts--but I'm always complaining to her about these because she tried to make them too 'healthy.' Her father once owned one of if not the largest Chinese restaurant in Vancouver, Canada so she learned watching a master chef (her father). I'm hungry all of a sudden for some of her spare ribs steamed in black beans and garlic. Its not even 8 a.m. About making duck, or at least Peking: to be authentic, you have to close up one end then pump up the cavity of the duck with a bicycle pump. Let it hang [can't remember how long and can't call my friend] in a cool place, like frig this time of year, before cooking it. I bought an upright rotisserie at a yard sale for .50 last year. It is a real old on, a Sunbeam, but boy or boy it it nice. The heating element is on the back. Only disadvantage: only one duck or chicken can be cooked at once. THe way the fat from the duck melts down into the grease bowl at the bottom makes for nice skin. Pork roasts in this thing are wonderful. Oh, I'm getting hungrier, and I don't want breakfast stuff. Lynn