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Sweet & Sour Thursday, Mar. 24, 2011 - 8:30 a.m. When I was a little kid, I couldn't stand sweet and sour sauce on Chinese food. Then again, I come from a family who used the colloquial term 'bug juice' when they meant 'soy sauce'. We had simple tastes and somehow at the time, maybe the particular confluence of flavors in sweet and sour sauce just didn't hold any appeal for my kid taste buds. Lately, however, something has changed, and I love it now. I love it on crab rangoon, I love it on prawns, I love it over pork and chicken -- it's my latest food religion. Upon reflection, though, this is something I've always done. I like to dip my grape jelly toast in bacon bits. I like salt on an apple. I like to eat corn chips with chocolate cake frosting. But not everybody tolerates sweet and sour schools of food thought. I mentioned to Paul Kidd that one of my favorite things to eat was fish sticks covered in maple syrup, because he and his household will be hosting me in Australia very soon and he'd asked me for a list of my likes -- but at the end of the conversation he just could not resist telling me I had inspired him to go and make roast beef with marshmallows for dinner. That's okay. Like I said, not everybody groks this kind of eating. All the more for me! --- That's it. See you next time. ---
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