Ingredients:

Sweet & Sour:
2 tablespoons butter
½ cup crushed pineapple
½ piece red bell pepper, minced
1 cup red onion, minced
⅔ cup sugar
3 tablespoons soy sauce
3 tablespoons tomato ketchup
½ cup pineapple juice
2 tablespoons vinegar
2 tablespoons cornstarch dissolved in 1/2 cup water
Ground black pepper, to taste

Teriyaki:
½ tablespoon sesame oil
½ tablespoon olive oil
2 pieces garlic clove, smashed skin on
2 pieces ginger, sliced, and smashed
¼ cup white sugar
½ cup soy sauce
½ cup mirin

Buffalo:
½ cup butter
2 tablespoons garlic, minced
1 tablespoon smoked paprika
1½ cup hot sauce
¾ cup brown sugar

Drummettes:
2 pieces cauliflower heads, large
2 pieces broccoli heads, large
Salt, to taste
Ground black pepper, to taste
2 tablespoons olive oil
Oil, for frying
2 cups flour
½ tablespoon white pepper
1 teaspoon paprika
1 tablespoon onion powder
1 tablespoon garlic powder
2 pieces eggs
½ cup milk
½ tablespoons apple cider vinegar

Procedure:

Sweet & Sour:
1. In a pot, saute bell peppers, onions, and pineapple in butter for a few minutes. Add sugar, soy sauce, and ketchup.
2. Mix in pineapple juice, vinegar, and cornstarch mixture simmer over low heat until reduced. Set aside.

Teriyaki:
1. Combine olive and sesame oil in a pan then sauté the garlic and ginger over low heat until aromatic.
2. Add sugar and let it slightly dissolve and caramelize. Add soy sauce and mirin then simmer for a few minutes and reduce to half or until it turns into a thick syrup. Adjust taste if necessary. Set aside.
Buffalo:
1. In a pan, sauté garlic and paprika in butter. Add hot sauce and sugar until well combined and reduced. Set aside.
Drummets:
1. Cut the broccoli and broccoli into big florets. Toss in oil and season with salt and pepper. Bake in an oven preheated to 200 degrees Celsius for 10 minutes.
2. In a bowl, combine flour, white pepper, paprika, onion powder, and garlic powder. Mix together until well combined.
3. Mix together apple cider vinegar with milk and leave for 5 minutes to curdle. Add eggs and whisk together.
4. Toss the florets in the dry ingredients to coat. Dip in the wet mixture and coat once more in the dry ingredients.
5. Fry the florets in oil until golden and crispy. Toss in sauce of preference.