Text 29931, 61 rader
Skriven 2012-09-27 23:49:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Americanization 314
===========================
 ML> Perhaps. I like big vigorous primitive flavors, but
 ML> apparently the USA, specifically Washington doesn't.
 NB> Apparently.  Or it is presumed so...

The Yelpers and even the somewhat more intelligent Chowhounders
really love this place, and I see nothing to love, except that
there's nothing to hate.

 NB>> the food was never the same, and we didn't go back after the first
 NB>> time post-sale... they're gone now, too... 
 ML> They probably left their recipes and techniques, but the
 ML> ingredients were too expensive and the techniques too
 ML> time-consuming. So somebody cut corners, and on and on.
 ML> Too bad.
 NB> That was our guess, too...  It was sad, too, as the place had been a
 NB> neighborhood fixture for some years, and we often went there.

Pity. Perhaps you could have given constructive feedback
after the one failed visit; on the other hand, it may have
been hopeless from the beginning.

 Might
 NB> also have been a language barrier of some sort at work there

A peculiarity. There are often Latin American cooks in
even Asian restaurants. Some of the family-run Chinese
places still have family members, illegals, or others who
will work for little money, but the number of Salvadorans
and Mexicans and Peruvians is increasing (as it has in
European-cuisine places for many years).

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Chinese Tacos
 Categories: Chinese, Appetizers
   Servings: 50

      1 lb Minced cooked Pork
           -OR- Chicken or Beef
    1/2 c  Minced celery
    1/4 c  Minced onion
      2 tb Dried Oriental mushrooms
           -(soaked, minced)
      1 ds White pepper
      1 tb Light soy sauce
    1/2 tb Curry powder (or more)
    3/4 lb Won ton wrappers
           Oil; for deep frying

  Combine pork, celery, onion, mushrooms, white pepper, soy sauce and curry
  powder and mix well. Place 1 teaspoon filling just off center of each won
  ton wrapper. Fold wrapper over filling, forming rectangle. Pleat open edges
  and press to seal. Fry in deep oil heated to 375F until golden brown.

  (C) 1992 The Los Angeles Times

MMMMM

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