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Speaking of Food.... Here's an Interesting Article About American Versions of Chinese Food and the History Behind the Recipes Used Here

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ZVUGKTUBM

ZVUGKTUBM

Opinion: Why American-Chinese food is real Chinese food is Real Chinese Food

http://www.cnn.com/2016/01/14/foodanddrink/american-chinese-food-opinion/index.html

Did you know that Americans did not embrace Chinese food until around the end of WWII?

I really miss the West Coast version of chow mein, which is cooked with mung-bean sprouts. They don't use sprouts in their cooking here.

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Sal

Sal

There's a Chinese restaurant up the street that serves spring rolls with a mustard that is so spicy that it takes my breath away and makes my eyes water uncontrollably.

They make it in house.

The food is only OK, but I can be talked into going just for the mustard.

ZVUGKTUBM

ZVUGKTUBM

Salinsky wrote:There's a Chinese restaurant up the street that serves spring rolls with a mustard that is so spicy that it takes my breath away and makes my eyes water uncontrollably.

They make it in house.

The food is only OK, but I can be talked into going just for the mustard.

I bought some oriental food at the food-court at the Potomac Mills Mall in Woodbridge, VA in 1989, and that time the chef included some of those dried, serrated peppers in the recipe. I would have picked those out of the food, but managed to bite-down on a small piece of one. The whole right-side of my face went numb from that. I could have had a tooth extracted and not felt it. I liked that particular dish, but avoided it like the plague after that event.

http://www.best-electric-barbecue-grills.com

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