@Hawaii *BBQ *chicken over mesquite wood, basting it with *hulihuli *sauce by *USNavy *ErnestMorgado *MikeAsagi 1955 @PacificPoultry (1954) *teriyaki like w pineapple *juice *ketchup *soysauce *honey or *brownsugar *Sesame *Ginger *Garlic @EwaBeach

@MamaDut *vegan *rice *waffles w *scallions *jackfruit *banhmi w mock *porkbelly & fried *mushroom *bao buns with *kimchi aioli *strawberry *lychee *cheesecake *ube cinnamon rolls, pandan whoopie pies *ThuyPham learned from mom @15723SEClinton

@NewOrleans *Yakamein *KoreanWar vets brought favored Asian flavors & spouses, mothers, and grandmothers put own spices/herbs (recipes). Another origin Chinese working on Louisiana sugar plantations & railroads introduced *noodles *Creole

@NewOrleans *MsLinda *LindaGreen is known as the *Yakamein Lady. *OldSober *Noodles for *SecondLine and any local festival. Found in corner stores and take out spots. *AnthonyBourdain had it.

150-year-old @OldCountryInn Wiener *Schnitzel & my first *Sauerbraten. *RoastBeef marinated 3-10 days in *vinegar or *wine, water, *herbs & spices, then roasted. Austrian dumplings (*Semmelknodel) too filling. Can sub it with *Spatzle *egg *Pasta

@Prubechu (2014) Guamanian resto @SF *Chamorro food @Guam Sweet rolls, lichen birenghenas, and *BBQ *eggplant marinated in *coconut *milk *lemon *scallions and caramelized *soysauce crispy, sweet-and-sour *porkbelly & *tinaktak