On Mon, 4 Feb 2008 10:46:22 -0600, Sqwertz >
wrote:

>On Mon, 04 Feb 2008 16:32:43 GMT, blake murphy wrote:
>
>> On Sun, 3 Feb 2008 13:47:03 -0600, Sqwertz >
>> wrote:
>>
>>>On Sun, 3 Feb 2008 10:11:08 -0600, Asia wrote:
>>>
>>>> What are the major differences in Schezwan and Cantonese cuisine and what
>>>> are the major ingridients used in both. I would like someone from China to
>>>> answer this
>>>
>>>Well, I could tell you this, But I'm not in China so I don't fir
>>>your prejudiced requirements.
>>
>> besides, how many americans would read alt.food.american?
>
>We have quite a few Asians that hang out here, but there's more
>Americans (like me) that know a lot about Chinese foods rather
>than actual Chinese - none of which ever post from China.

It's been my experience that people from one part of a country quite
often know less about another region's cusine than non-natives who are
"into" that country's cousine.

I grew up in a Sicilian neighborhood and damn few would have any idea
about polenta or risotto. SImilarly those from southern China or
India have little knowledge of their northern counterparts'
ingredients cooking techniques.

I know very few northern US folks who have any idea what country ham
is, or grits, or pot licker, etc.
------------
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or in Fenway Park in an extra inning
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____

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