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- 11
- Joined Mar 5, 2010
Hi Guys. I need some help.
I am writing a seafood menu for a month long promotion, however... I live in China. All the wonderful things I could normally do and whip out with no problem at home (In the USA), I seem to have a problem with finding here. I can get salmon, Halibut, Sole, Shrimp, Crawfish (Live) and a few kinds of shellfish here, but most of the stuff comes in frozen. Stuff needs to be easily translatable and set up for a la carte service. Most times I do not have trouble translating, or teaching the recipes. I have been here for almost 5 years and have a decent handle on the language.... It is just how to come up with new and interesting stuff using what is available to me. For Christmas time I did a Fiery Peach glazed Salmon, but now the manager wants something "different"... no repeats.
Some help would be appreciated as my ideas and brain are fried. (I also teach English here and it keeps me quite busy having 2 jobs.)
I am writing a seafood menu for a month long promotion, however... I live in China. All the wonderful things I could normally do and whip out with no problem at home (In the USA), I seem to have a problem with finding here. I can get salmon, Halibut, Sole, Shrimp, Crawfish (Live) and a few kinds of shellfish here, but most of the stuff comes in frozen. Stuff needs to be easily translatable and set up for a la carte service. Most times I do not have trouble translating, or teaching the recipes. I have been here for almost 5 years and have a decent handle on the language.... It is just how to come up with new and interesting stuff using what is available to me. For Christmas time I did a Fiery Peach glazed Salmon, but now the manager wants something "different"... no repeats.
Some help would be appreciated as my ideas and brain are fried. (I also teach English here and it keeps me quite busy having 2 jobs.)