Mindblown: a blog about philosophy.

1/4 cup chopped garlic1/2 cup chopped onion1 dash soy sauce1 tablespoon corn syrup2 tablespoons apple juice3 tablespoons Worcestershire sauce1 teaspoon molasses1/4 cup wine1/4 cup Italian-style salad dressing1/2 cup distilled white vinegar1/2 teaspoon garlic powder1/8 teaspoon salt1/2 teaspoon onion powder1 tablespoon Cajun seasoning1/2 teaspoon crushed red pepper1/4 teaspoon seasoning salt1/4 cup brown sugar8 pounds pork shoulder

3/4 cup soy sauce1/2 cup vegetable oil1/2 cup red wine vinegar or cider vinegar1/3 cup lemon juice1/4 cup Worcestershire sauce2 tablespoons ground mustard2 tablespoons minced fresh parsley1 1/2 teaspoons pepper1 teaspoon salt2 garlic cloves, minced

1/2 cup diced onion1 (10.5 ounce) can beef broth2 (8 ounce) cans whole mushrooms, drained, liquid reserved from one can1/3 cup Burgundy wine

1/2 cup dry bread crumbs5 tablespoons melted butter6 ounces shredded Gruyere cheese1 cup mayonnaise1/4 cup dry white wine1 tablespoon chopped fresh parsley1 pound sea scallops, quartered1/2 pound button mushrooms, sliced1/2 cup chopped onion