Hugh Acheson, Five & Ten
"The beef tendon and tripe in chili sauce at Peter Cheng's. It's a cold appetizer in a spicy sauce and, man, it is so good. It's tender, braised tendon. We're not often presented with cold meat dishes, but it's exciting and different, and I'd definitely eat it on my last go-around."
on a saturday? probably not.
I guess he doesn't have to go to work
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