Like Pop, the marinade was punchy and assertive, an East-meets-West combo of ketchup, honey, soy sauce, hot sauce, oyster sauce, garlic, ginger, black bean paste, xiajiang (a paste made of dried fermented shrimp), and anything else he could find in the pantry. He'd slather the stuff on steaks, chops, and ribs, or lightly brush it on potato slices, corn on the cob, and kebabs. While the marinade seemed slapdash, Pop had an uncanny instinct about flavor. He knew how a splash of oyster sauce could elevate a basic burger, and he was a master of using fresh herbs to amplify just about any dish. Sometimes he would use his culinary powers for evil, corrupting his hippie vegetarian friends, who could do nothing but give in to his steak.