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Paper plate redemption

Forgive me my forum brethren. My last two cooks on the forum have been on paper plates. My wife works full time as an accountant and I work part time and nap the other half. Our two year old son takes up what little time that should be spent on washing dishes so we eat on paper most nights. (we do buy the nice paper when our meager budget allows)

Lo and behold (henapple, this is the correct spelling)

Chicken teriyaki with rice served in a pineapple bowl

The sauce: 1 part soy, 1 part merin sake, one part sugar, two inches of fresh ginger grated. Simmer over med heat (don't burn the sugar) till it gets nice and thick. 

The bird: I got a huge pack of bone in thighs for $1 a pound and cut the bone out and left the skin on.   Cook hot and fast making lots of crunchy bits. 

The pics tell the rest of the story. Fun fact: In Japanese, "teri" means to shine and "yaki" means to cook. There is no such thing as bottled teriyaki sauce in Japan. You must "cook" till it "shines"  Also, dark meat chicken is twice as expensive as white in Japan. I say they know what they are doing. 





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Be careful, man! I've got a beverage here.

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