European Stars And Stripes (Newspaper) - October 28, 1988, Darmstadt, Hesse                                Iby Marynett Stalf writer chinese cooking with its aesthetically pleasing contrasts of Lex lure color and flavor May Well to the food of the Fluie. It surpasses most other cuisines in offering a balanced diet High in nutrients and Low in calories. Richard Ouinn is a chef with a Broad repertoire which includes the Mastery of this Oriental Kitchen. The retired air Force warrant officer agreed to prepare something chinese Lor us. The Quinn Home is in Eppstein Vocke Hausen. A town i in the Taurus mountains of West Germany Between the cities of Wiesbaden and Frankfurt. J upon our arrival Quinn ushered us into a pleasant living room where a huge St. Bernard was stretched out i near a Patio door. It raised us head Brielly to give us a once Over then returned to its afternoon Nap. She s very old but she still lakes trips with us said Quinn As he served refreshments. There was no f mention of the proposed chinese cooking session. A i glimpse of the Kitchen through an open doorway revealed no signs of cooking activity. Relaxing in an easy chair. Quinn expressed surpise Al being chosen Lor a cooking feature although he said he has been preparing food As Long As he can. Remember. I was born in Chicago but grew up in Oxnard California. I was the last of eight kids my parents worked and Offen there was no one Al Home. Belore i was in school myself i was preparing school lunches for my older brother he recalled. During his 21 year career in the military Ouinn said he was stationed in Thailand the Philippines and Vietnam. He look advantage of the Opportunity to learn about the local cuisine wherever he lived. Ii was his maid in the Philippines he said who taught him to make Fried Rice. He believes the real secret to Good cooking however lies in enjoying doing in. That s the main thing. If cooking Ever becomes a chore i won t do it  Ouinn is the family chef. His wite Cindy he explained never Learned How to Cook. I Don l like to work. I stay at Home but i can t say i take care of everything around the House she insists on doing the cleaning the quinns met while he was on his last Lour of duty in Berlin. After his retirement they resumed to the United Stales where they opened a portrait studio in Colorado Springs Colo. The quinns however soon became homesick Lor West Berlin. They caught a Light to Germany and travelled around with a eur ail pass. They decided they just had to live in Europe again Cindy applied Lor and got an overseas Job and Back. They came. We like the lifestyle. We make Many trips to Berlin. We love the City and. Because it is where we met in has particular meaning for  Cindy arrived Home irom work and Quinn proposed we move on to the Kitchen. He told us he planned to serve Sweel and sour pork Lemon Chicken and Fried Rice. In a matter of minutes All the ingredients he would need were on the Kitchen counter. Almost everything had been measured and Cut up ready logo Inlo the recipes. The Rice had been cooked ahead. To make tried Rice he explained you should Cook the Rice the Day before and have in cold. If you try to work with hot Rice it will just stick and be  the Kitchen was Small bul Well organized. Cindy look place near the sink. I like american style kitchens that Are real big bul really i just make bigger messes in them he said. The quinns work As a learn. Cindy washes and cleans up As the cooking progresses. Ii usually works Well said Quinn. Sometimes though it can be a problem. I look around Lor the knife i wart and she already has washed in and put it away actually though Cindy has taught me to be  Ober 28,1988 there s been quite a role reversal in this family added Cindy. He likes to Cook and i know i could not do As Well so h s like i m not going to even iry. In fact when Dick was still in the service and went on toy he bought a microwave. He thought i would starve. He made Stull and put in away.". Quinn uses a Cleaver to chop up he vegetables to stir iry Lor the Sweet and sour pork. To dusts the marinated pork chunks Wilh hour and puts them Inlo a wok to deep Fry in vegetable Oil. He does t use a Batter loaded with baking powder. Adding baking powder to the Sweet and sour pork Batler is a trick the restaurants use he said it makes the baiter Puffer so it looks like there is More  Ouinn said he finds the food at chinese restaurants often a big disappointment. I go to a place that has been raved about and find the pork they have used is a lot of Lal and Gristle. They also put red food colouring into the Sweet and sour sauce. I guess they use the easy Way of making ii one part vinegar and three parts sugar plus some Tomato paste. Then you have to add food colouring. The Sweet and sour sauce i make Cooks Lor 45 minutes. Ii does t nees food  he moved quickly and efficiently around the Kitchen. I m always washing my hands and using paper towels he said. He put on the Lemon sauce to serve with the Chicken and readied the ingredients for the Fried Rice. I keep garlic cloves in Olive Oil because it is easier than trying to Peel them Al the last minute. I keep fresh Ginger Root in Pale dry Sherry the kind you use in cooking i Don l know where i cams up with the idea but i be found this keeps Ginger Root which is used infrequently irom drying  the grated Ginger Root is used in the sauce Lor the Lomon Chicken. It gives the Chicken a Lovely Aroma said Ouinn. He flattened the Chicken breasts by pounding them Between sheets of waxed paper. After they had been dipped in Batter and Fried he removed them to a Stow oven. I m just putting them there to keep warm he explained. There really is no purpose for an oven in chinese  the sauces had been completed. Noel he prepared the Fried Rice. Ill Cook the vegetables for the Sweet and sour pork and everything should come together he said. In no time at All we were seated around the dining room table. Weals like this Are wonderful to come Home to said Cindy. Bul we iry to limit elaborate cooking to the weekends we arc very tend of chinese  said Quinn who noted that Wilh a Little imagination and a Lew ingredients a simple evening meal can in put together in no time. Cindy had done her Job Well. There were no pots or pans icel to clean in the Kitchen there s nothing worse than having a Nice dinner and relaxing and then having to get up and Ace a big mess she said. It was indeed a time to relax savor and enjoy. The chinese dishes had More than lived up to the Cook s reputation. Following Are the recipes Ouinn used in preparing Iho meat. Sweet and sour pork 1 i to 2 pounds pork chops 2 Tablespoons co starch 3 Tablespoon cold water 1 Tablespoon soy sauce flour or corns Tarch for dusting pork 2 or 3 cups Oil 1 medium onion 2 carrots 1 Green Pepper or a Green end i red Pepper 1 can pineapple chunk i cup Sweet and sour sauce see recipe below trim the chops discarding 1he fal and Bones. Cut posh Inlo bile size pieces and mix into a marinade consisting of the soy sauce and cornstarch dissolved in the water. Let stand for approximately an hour stirring occasionally. Drain the pork reserving the marinade. Dust the pork with hour or cornstarch or use a Batter mixture if preferred. Deep Fry in a wok containing Oil heated to 375 f 19ff c or simply Fry in a Largo skilled until Golden Brown. Drain on absorbent paper and keep warm. Have All vegetables Cut into uniform bite size pieces or slices. Remove All bul three or Lour Tablespoons Oil from wok. Reduce heal to medium and stir Fry vegetables three to five minutes. Add Sweet and sour sauce plus reserved marinade and approximately one fourth cup of juice from the can of pineapple chunks. Add amount of pineapple chunks desired and the pork cooking and stirring until hot throughout. Serves 4 to 5. Sweet and sour sauce 14-ounce bottle of Ketchup i cup packed Light Brown sugar i cup granulated sugar it Teaspoon ground cinnamon 1 slice trash pared Ginger Root about 1 Inch Square and it Inch thick juice of it Lemon Combine All ingredients in Small Saucepan and mix Well. Bring to a Boll reduce heat Lolow and Cook 45 minutes stirring occasionally. Set aside to Cool. Remove and discard Ginger Root. Makes approximately two cups and will keep refrigerated for up to six months. Sauce can be adjusted to taste by adding a Little sugar or vinegar. Lemon Chicken 4 whole Chicken breasts Batter Tor frying Chicken 1 egg Yolk 3 to 4 Tablespoons of hour 3 to 4 Tablespoons of com starch it cup of water % Teaspoon Salt dash of pepper1 Teaspoon baking powder optional 2 to 3 cups Oil 4 Green onions sliced Lemon sauce see recipe halve Chicken breasts. Remove skin and Bones and discard. Pound breasts slightly Between Wax paper loan even thickness. Mix a Batter consisting of a beaten egg plus enough flour and cornstarch and one fourth cup water to make a medium consistency. Add sail and Pepper. The addition of a Teaspoon or so of baking powder will make a Puffer and crisper coating on the Chicken. Heat Oil in a wok or Large Skillet Over High heal until it reaches 375 f 190 c. Dip Chicken breasts Inlo the Batter. Fry the breasts two to three at a Lime in the hot Oil until they Are Golden about live minutes. Drain the breasts on absorbent paper. Keep warm while cooking remaining Chicken. Cut each breast into two or three pieces if desired and arrange on serving pallor. Sprinkle Wilh onions. Pour Lemon sauce Over Chicken and serve. Lemon sauce 1v� cup water i cup Lemon juice 3 a Tablespoons Brown sugar 3 Tablespoons coms Terch 3 Tablespoons Honey 2 Teaspoons instant Chicken Bouillon granules 1 Teaspoon grated fresh Ginger Root Combine All the ingredients in a medium sized Saucepan. Stir until Well blended. Cook Over medium heal stirring constantly until sauce comes to a boil and thickens about five minutes. Fried Rice 3 eggs dash of Pepper 1 Tablespoon Oil 4 slices Bacon Cut into Small pieces 2 Teaspoons grated fresh Ginger Root 1 Clove garlic minced 4 Green onions finely chopped 4 cups cold cooked Rice b ounces cooked pork Cut Inlo thin strips 8 ounces cleaned shrimp coarsely chopped 1 to 2 Tablespoons soy sauce beat eggs and Pepper with Fork or whisk. Heal Oil in wok or Large Skillet. Pour in beaten eggs. Sir continually until eggs Aro cooked dry and separated into Small pieces. Remove cooked eggs irom wok and set aside. Cook Bacon in wok Over medium heat stirring frequently until almost Crisp. Remove All but one or two Tablespoons drippings from wok. Add Ginger garlic and onions. Stir Fry one minute. Sir in Rice. Cook and stir five minutes. Then add pork shrimp eggs and soy Sauca. Cook and sir until hot throughout. Serves six to eight. The stars and stripes Page 15