aem wrote about the mandarin-teriyaki short ribs:

> Sounds good. I wonder if hoisin sauce would also have worked with the
> mandarin.

Might be worth trying, but now I'm out of short ribs. I'm on a bit of a duck
kick at the moment, so maybe I'll try mandarin-hoisin crispy duck. But I
still want to make some kind of duck-kumquat-honey-chestnut-mace thing based
on the Alinea "quintessential autumn" dish -- after all, autumn is almost
over!

Bob