"In the right denim, you can conquer the world." - Razelle T.
Got the blues? This one's for the jeans enthusiasts out there. In this timely vid, AMAS presses up on Mott and Bow to see if they are the real deal.,
Check out Mott and Bow
The Jeans I'm Wearing.
Sponsored by: Fuse Sauces
“The are two types of vegetarians: (1) those who have beef with chicken; and (2) those who are too chicken to have beef.” ― Mokokoma Mokhonoana
Want all the beef with none of the problems? Join AMAS and Christina from FuseSauces as they prepare some mouth-watering lemongrass beef skewers.
Lemongrass Beef Skewers:
Thinly slice beef.
Marinate beef (approx. 1 TB per ½ LB - use as per personal preference).
Marinate for at least 30 minutes/overnight if desired.
BBQ on broiler (30 to 90 seconds on each side – 30 seconds for medium-rare). If no BBQ present, heat a frying pan on high. Spray pan with oil and sear on both sides – same as above.
Optional: Add a tsp of chili oil or sambal for some heat
In 2007, Fuse started its first restaurant location in Yaletown (Vancouver, Canada) and slowly expanded to several satellite locations. Fuse Pan Asian Express offered delicious hand-made tapas and custom stir-fries.
Fuse Pan Asian Cafe followed soon after to offer innovative Asian fusion beverages – from honey Chrysanthemum ginger ale to fresh black currant ice teas.
In 2009, our customers started asking us for extra sauces with their food orders. When customers started bringing their own containers in, we knew it was time to bottle and sell our sauces.
By 2010, our sauces were available at local farmers markets, high-end retailers and our restaurants/cafes in Vancouver.
In 2014, Fuse TemptAsian Sauces was born in Seattle, and we are excited to offer our retail bottles (12 oz.) and food-service jugs (128 oz.) to customers in the Pacific Northwest.
SPECIAL THANKS