actually, i'm wondering if you or adam have any tips for teppanyaki when you just have regular pans. also, in terms of the little extras that get added (garlic ginger butter, lemon, soy, etc), does he know what order the general beef/chicken/shrimp dishes get that stuff added in? i can't imagine it matters a WHOLE lot but probably has influence.
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Date: 2008-02-28 12:16 am (UTC)