jo-mel

Well said, Xiao Ben. Your words place chop suey at the top of the "To be respected" list.

To go back to Dejah's words: <<<< We can rave about how wonderfully authentic a certain cuisine is today, but we shouldn't bash what it was in the past. Everything evolves.>>>>> I just want to add what happened to me when I first read her post. As soon as I read the words "chop suey", I could immediately smell the scents from Boston's Chinatown when my family went there when I was a kid. Now that was waaaay before the 60s and 70s. I was born in the 30s, so this is in the 30s and 40s of my youth. The odor of bean sprouts and celery is strong in this 'aroma memory' and it happens every time a discussion on chop suey comes up. I can't remember just what we ate, but I'm sure it was a combo of chop suey, chow mein (canned noodle type), fu yong and egg drop soup. The visual memory is of slanted narrow sidewalks and garbage cans ( trash cans? refuse containers?) and the scent of those stir/fried vegetables over it all. It is a pleasant memory and I cherish it. There are times when I've put my nose up at the thought of chop suey, especially as Chinese food became a big part of my life. I have to say tho, that chop suey began to gather respect as I read about all the various stories on its beginning -- both here and in Southern China. The fact that it was 'tossed together' to appeal to the American taste doesn't bother me. The fact that it was done by the Chinese themselves is what is important to me. It just shows the wonderful way a chef can adapt. I smiled when I read of a sign outside a restaurant in ?Singapore? that said "Authentic American Chop Suey served here"!! LOL! So, it might be quasi Chinese food, but Chinese it is. If an Eastern and Western person opens the refrigerator door and finds chicken, onions, carrots, and celery there, you will probably find the Western making a chicken fricasee. But the Eastern will take those same ingredients and turn out a completely different tasting dish. East meets West ---- and that is what I think of when I think of chop suey. The slice and the method of cooking makes the difference -- as well as a little soy sauce! I am not a novice when it comes to Chinese food. Those who know me know my involvement. My cabinets and refrigerator make people who don't know me gasp. My breakfast this morning was leftover Sichuan shredded potatoes and Hui Guo Rou made with pork belly. (thanks to Chengdu 1 -- a great NJ restaurant). I love the depth and differences in the regional foods and am always willing to try the new. But I will always have a warm feeling when it comes to chop suey.

I think of Shanghai noodles in two ways: The thick noodle that has a good bite to it --- and one that I absolutely love. Put an array of noodles in front of me and I will go for the thick Shanghai style. Then there is an actual dish of noodles. There I think of Shanghai noodles as having a hearty gravy type of sauce, with braised onions and cabbage in the dish. Not much on color, but hearty and filling. I've had these in a Chinese restaurant that was famous for it's Shanghai cooking. AND from a recipe where dried shrimp flavored the braised onions and noodles. In Shanghai itself, on one of the menu listing I've kept on my travels there, I see that one time it was flavored with Chinese sausage. (One of my favorite preparations at the moment.) Other noodles in Shanghai were prepared in different ways -- no two the same. I think that there is probably no set way of preparing 'Shanghai' noodles --- except in the manner of the chef -- and using a thick noodle. Just a guess on my part.

The power of advertisement! You've probably all heard of the McDonald wrapped hamburger and french fries, and the same thing in plain paper wrappers? The kids said the McDonald wrapped stuff tasted better. http://featuresblogs.chicagotribune.com/fe...hoolers-sw.html

NancyH -- didn't they remove the wontons and bring us the Chinese pickles without our asking? (I think this was the restaurant where it happened.) We were ordering some choice dishes and I was speaking Chinese (limited) to them --- and out came the pickles!

I like the idea of the buffets that weigh what you select and pay for it then and there. What is it about buffets that make us overload our plates? The idea of the low price? The huge selection that we can't resist? I saw a couple that made a huge selection, went back for more and then packed it all into their own containers to take home. Pigs? Poor? Taking advantage of a good thing? At least they probable ate it and it wasn't wasted.

Positive write-up in tomorrow's NYTimes - New Jersey section. The critic mentioned the Shredded Potatoes with Green Pepper in his "What we liked" list. I am SO happy to find a place that makes this dish! A favorite of mine. In fact, even before I saw or read the Times article, I had planned making it for dinner! (which I did) Time for another trip there?

I was born of parents who went thru the depression, so was taught to eat what was on my plate. I don't remember the 'starving children in China' being used, but we all had good appetites, few dislikes and my Mother was a good cook so eating was never a problem. But -- the 'waste not want not' was always there and it is with me now. I get mad at myself when lettuce goes bad or there is mold on something that I didn't cook yet. (a little guilt, too!) If something smells bad --- out it goes, but there is the annoyance with myself for not cooking it or freezing it to begin with. I think some of my Scot blood is in play there. We (DH) are eating smaller portions, but when there are leftovers of anything, they are my breakfast or lunch the next day. Crusts of bread become Sunday's French toast, and fruit becomes a salad --- with a little kick in the pants for allowing soft spots to develop. Never a problem with even a couple of spoonfuls of rice or noodles. I can always find a way to use it. I raised my kids with the "You have to at least taste it" but I made sure their portions were small so there was rarely a dinner food stand-off. If I was doing it now, I would let them serve themselves --- but they would have to eat everything they served themselves. I hate seeing food go into the garbage! And I hold my annoyance when the grandkiddies are served normal kid servings and they don't eat it --- so it is tossed. (Can't hurt their little psyches, doncha know!) In Xiao Hzrt's situation I probably would have done the same thing -- if I was eating in my hotel room -- and hoping no one saw me wasting food!! But -- then again, maybe I could have dipped that hard bread in my tea???

I'm pleased it was simply a lease problem, and that Cecil and his wife are fine. He deserves a good long rest!!

Really sorry to hear that. We didn't go there that often as it was a little out of the way for just a quick, altho memorable, meal. I wonder if the location was a problem. Where ever Cecil and his wife are --- I wish them well.

I think that rinsing them in really cold water, once a day, will extend the 'shelf life'. But by how long, I don't know. Do I remember that they used to be sold, in big vats, in cold water?

Chris ---- Great to see these photos! Aside from my regular woks, I have 2 oversized ones -- an 18 incher and a 22 incher. When I seasoned them, I was able to do the smaller one on my stove. The other one was done on the outdoor grill. As you did, I had to tilt them to get most of the inside surfaces seasoned. But these woks are just conversation pieces now. They never did get much use except when I did demos for large groups and was able to use industrial sized stoves in their kitchens. The 18 incher is still useful when doing stuff outdoors for a crowd. Always gathers interest! What are you going to do with this big wok of yours?

Xiao Hzrt -- I'm hanging in there! Nice to 'see' you! All excited about a Sichuan restaurant in this area that has made NJ Gulleteers very happy. This place has the real stuff and a menu to die for. So I'm on a Sichuan kick now! I think that if "Thunder Valley Casion" sees your crab dip, they may get a hint and offer something beyond butter??

Group of 10?? Count me in! I just came back from there. Lunch with a couple of friends who came from Cleveland -- for THIS place! I'll let their pictures speak for themselves when they get them on line. But whenever a group wants to go back, please count me in. I'll monitor this thread for notice. BTW -- they have a dish there that I had in China at one time, but a dish that is never seen in restaurants. Shredded potatoes. At home I make it with Sichuan peppercorns. At Chengdu 1 they don't use the hua jiao, but the subtle taste of shredded green pappers make this humble dish a cut above.

枸杞菜 Chinese Box Thorn? (gou qi cai) This vegetable? There is a picture here: http://www.aphnet.org/thesaurus/chinese%20boxthorn.htm

Hi -- Xiao Leung! I always think of whole crab and Shanghai. Which means vinegar seasoned with ginger. Red? Sweetened black? 2 of my Shanghai cookbooks have recipes for crab with bean paste sauce. One calls for: 2 T sweet bean paste, 1 T rice wine, 1 T soy sauce 1/2 tsp. sugar The other (WeiChuan) has 1 T each sweet soybean paste, ketchup, sesame oil and 3T each scallion and ginger But I like the idea of vinegar. I grew up in New England and on lobsters. Aside from the usual melted butter, there was always vinegar -- which I love to this day. But not a too tart vinegar. The Chinese vinegars are perfect.

For me -- I have some chicken broth or water on hand. When it looks as if the vegetables are scorching before they are cooked, I add about a teaspoon or two to the wok to keep steam up and to prevent burning. I also don't use MSG.

Good point. I wonder if one can bring home a sample and have it analyzed. OR -- find a Muslim Lamian place here (if one can) and see what they have.

I can't help with the identification, but the next time you see it ask the waiter/ress if they would kindly write (print) out the Chinese characters for it. If they are accepting of this, maybe they would show you the jar?? Also -- do you have a camera with you? That might help those who are expert in spicy pastes.

If your husband likes Worcestershire Sauce, buy him a jar of Branston Pickle. It's sort of a like a relish or best discribed as a chunky Worcestershire Pauce. I prefer soya sauce, garlic, pepper and basil on grilled steaks. XO sauce and garlic was good on sauteed pen shells. I am sure it will work on scallops since the sauce is supposed to be made with dried scallops. ← Branston Pickle. Great stuff! I usually serve it on crackers. Actually a slice of cheddar on the cracker with a daub of the pickle on top. I'll give it a try when next I have steak.

Non Chinese tip: When we have grilled steak, my husband always reaches for the Worcestershire Sauce. Not me. I always use a few drops of oyster sauce. It has just the right flavor and saltiness for grilled beef/steak.

I'd like to add a jar of Brown Bean Sauce to the Oyster, and Hoisin, etal. Not the GROUND version but the one with the pieces of brown/yellow beans in it. My brand of choice is Koon Chun. Just a little of the Brown Bean Sauce with S/F green peppers is great. Also, I wouldn't be without a jar of Lan Chi Chili Paste with Garlic.

I keep my big bags of rice in the freezer. (We have a separate big freezer aside from the kitchen Refrig/freezer) No live breakouts any longer. AAMOF -- any grain or powdery stuff that I buy goes into the freezer for several days. It still doesn't keep the pantry pests down, but it helps.

I have Yan Kit Martin's (married name ) "Chinese Cooking - Step-by-Step Techniques". It was published by Random House in NY and the credits say it was published in different form in Great Britian as "Yan-Kit's Classic Chinese Cookbook" ----- so I think we are talking about te same book. Now there is a book where most of the pictures have meaning -- especially on ingredients and techniques. Also -- this is a book that goes beyond broccoli as a vegetable. She uses Red in Snow, Pickled Mustard Green, ham hocks, etc. An excellent book.

About pictures -- they are nice when you are just starting out, ----IF they are instructional: Ingredient identification, proper techniques, steps in how to cook, etc. But when it comes to a completed dish, I have a jaundiced eye. It seems to me that some photographers value the picture's beauty for color and balance rather than reality. I am really cynical when it comes to this when I saw the same picture --- in two different books for a spiced leg of lamb dish. Two different books, 2 different authors, 2 different recipes --- SAME picture. I treasure my extensive cookbook collection. Each book for different reasons and I don't think I could weed it down even if I wished --- or had to! Ben -- I think the only book I DON'T have is Buwei Yang Chows!