Friends and Kitties!
one only thing Scott and I miss about living in the Chicago area is the wonderful wide variety of hole-in-the-wall Mom and Pop restaurants, especially a good Chinese food joint. But we have high hopes for the new place that opened down the street from us a week ago--a menu came in the mail so we ordered--and the food was great! There were a few puzzling items that we'd never seen before; such as eel sauce, but a quick Google search revealed the ingredients (no eel!) which solved that mystery. The one thing that stumped us both was several dishes that came with "Brown Sauce".
This begs the question: where does brown come from? A plant? A creature--Browntasuarus perhaps? A factory in new Jersey? And how does a chef make a sauce out of a color?
An elusively concocted elixir, indeed. But tasty! We have decided further investigation is necessary, stay tuned...
XX Sheebie XX