haresfur

On a historical note, doesn't Chinese-Canadian and Chinese-American restaurant food go back at least as far as the construction of the railroads? I recall seeing some turn-of the century pictures of Chinese restaurants in Prairie towns. The railroads workers included cooks and effectively spread their influence across North America (I speculate that that may have been at least in part to get away from the conditions in the work camps). I'm not sure what this means for the home vs. restaurant N. American Chinese cooking, but I'm not sure that distinction is that important. Don't many regions with strong restaurant cultures have quite different cooking styles at home? I, too, think there are regional differences in Chinese restaurant food across the U.S. as well as with Canada although there are perhaps more overlaps. I haven't seen "Duck Sauce" in my western home town. I do miss the local Thai, Chinese, Mexican restaurant that had been run by a Thai woman who emigrated to El Salvador then to the U.S.

I like Murchie's in British Columbia, Canada. I think it is getting easier to order on line from them. Often I can manage to get someone to bring some down, though. I'm partial to their No. 10 blend, Empress Afternoon and they have a good Earl Grey. They shine most with the black/green and black tea blends IMO. Murchie's Tea

Yes, I would have bought a whole box of the hosui but I agreed to split a box with someone else. I think the box cost $17 US or maybe $14.

Do people in Japan cook with nashi? I have most of a case of asian pears in my refrigerator - a coworker grows them but I haven't had too good luck cooking or baking with them. I'd be interested in learning whether these are typically only eaten raw or if there are some ideas for me to try. Thanks!

It was mentioned up thread but I have to add: In 1970, I was living for a year in London with my parents. On several occasions I remember walking through the streets of Soho in the rain, looking for a place called Lee Ho Fook's... and pretending not to know my father as he asked the bouncer at a strip club for directions. So when I first hear Warren Zevon's Werewolves of London, recorded it in 1978, I just about died when the repressed memories resurfaced. However, we were after the Peking Duck, not beef chow mein (Can't believe this is my first post. Guess I'd better slink over to the Japan forum...) http://en.wikipedia.org/wiki/Werewolves_of_London