aem wrote:

> It's inaccurate to say it's how "the Chinese do it." It's restaurant
> managers/cooks who use cheap tough meat who "do it", so they can
> afford to offer cheap food to their customers. It's usually Chinese
> owners, Mexican cooks, and anglo customers. The Chinese, Mexican and
> anglo cooks who use good ingredients don't need to "do it" and don't
> like the negative effects of it. -aem


Well, you're the expert so I'll take your word for it. However, in my
world, I tend to like cheap Chinese food so that's where I'm coming
from. Please don't take this to mean the I like bad Chinese food. I
don't much care for expensive Chinese food unless someone else is paying
for it...

BTW, are the negative effects of the alkaline treatment of animal muscle
tissue?