both sounds good MB and Todd. Hey MB, did you fix your Elk chili the other day?

Yes I did. Thanks for the idea. It was a hit. The whole pot went really fast. I should have made a double batch.

That makes me think, I need to make shanghai Lumpia one of these days. Every time I make that and take it to work I almost loose my hands it goes so fast, at least once they taste it.

Lumpia is good stuff. I have a niece thats Philippino and she makes a mean Lumpia.

You know how to do the adobo sauce don't you?

I have the recipe somewhere. s long as its what I think it is.

Should be, as in chicken adobo. A Navy friend of mine makes it using nothing more than half soy sauce and half vinegar with a little chopped onion thrown in with it.

Thats the same stuff. With a little hot mustard.

This is actually good as well.

There is also the Adobong Pusit, a squid based dish which uses the squids ink as the broth together with vinegar.

and you can use chipotle chiles as well.

Never had that. But I never spent any time in the Philipinnes.

And they would make this one dish using pork liver and lungs. Chopped it up REALLY fine (at least the lungs, the liver was about 1/4 inch cubes) and cooked in the adobo sauce and then spread over rice.