JG: try this for your french toast. Add a little nutmeg and vanilla to your eggs, but don't go overboard. Use a little bit of peanut oil to cook the toast. It's a very light oil that will cook the surface quickly and won't soak into the bread. The real trick is to not soak the bread slice in the egg for too long before throwing it into the pan (I usually just flip it rather quick with a fork, don't sink it down into the egg), and to cook it just right, you want to make sure that the egg on the toast is completely cooked, without darkening it too much.
Stir fry is awesome. Seb, buy some oyster sauce (for sweetening), and some Sczechan (sp?) sauce, it's good for spicing it up. A good 2 tablespoons of the oyster sauce along with the soya sauce and a dash of the spicy stuff. Really tasty. Fry your veggies (don't forget a little bit of ginger) in peanut oil, and then toss in some cooked rice roodles, sesame seeds and bean sprouts when the veggies start to darken. Don't worry, in peanut oil the veggies stay really nice and crispy. Yummmy...
Most of my best meals involve a wok. Anything I cook in the wok usually involves fresh garlic, oyster sauce, Hoi Sin sauce, soya sauce, Sczechan sauce and chicken broth. The right mix of those makes anything good. General Tao chicken is a favorite of mine, although it can be a real ***** to prepare. My sauce is rather simple, bring some vinegar, chives, ginger and sesames seeds to a boil in a frying pan, throw in equal parts ketchup and oyster sauce, add a little sugar and Sczechwan sauce. Thicken and throw in your battered and fried chicken. Stir and coat well, serve with Singapour rice noodles.
Singapour rice noodles: cook the rice noodles no longer than 2 minutes, drain, throw in a wok with plenty of peanut oil, some cooked chicken breast cut in strips, some prawns, plenty of curry, a little garlic, chili powder, chives and sesame seeds. w00tles.
Baked chicken breast as well: marinade the chicken in a good dose of honey, some white wine vinegar, oregano, garlic, ginger, soya sauce, orange rinds and worcestershire sauce for an hour, no more. Bake with the marinade for 45 minutes or so, and halfway through flip the breasts over and coat them with more honey. It's great with some Basmati rice (throw in some oregano and garlic salt in the water while cooking) and steamed veggies.
Need I go on?
I've been on the stage for a lot longer than I've been in the kitchen. What if there's a kitchen on the stage? I could sing "Just a Housewife" from Working for you.![[http://www.acfchefs.org/images/books/0471292087.jpg]](http://www.acfchefs.org/images/books/0471292087.jpg "http://www.acfchefs.org/images/books/0471292087.jpg")
