dsi1 wrote:

> Steve Pope wrote:
>> dsi1 > wrote:
>>
>>> Sqwertz wrote:
>>
>>>> I, OTOH, have spoken with and know several owners and cooks at
>>>> moderate to slightly upscale Chinese restaurants. Who use quality
>>>> cuts of beef (even tenderloin) and baking soda.
>>
>>> Anyway, you are right - the Chinese use baking soda to get a texture
>>> that is characteristic of their cooking. Any non-use of baking soda
>>> would probably be in response to some bad press on baking soda. However,
>>> as far as I know, there is no bad press on baking soda.
>>
>> Once in the southbay I went to a lunch truck and bought a
>> carne asada burrito. The lunch truck was operated by a
>> Chinese individual. There was something odd about the burrito
>> which took me a while to discerne, although the burrito
>> seemed to have the typical carne asada burrito ingredients
>> and seasoning. Then it dawned upon me that the beef had
>> been velvetted. Very strange!! Not my preference for
>> a burrito.
>>
>> Steve
>
> Sounds a bit dangerous to try to sell a non-spec burrito in California.
> OTOH, I could go for some Chinese food wrapped in a tortilla. Of course,
> it has to be adversed as such so as not to shock. How about "Jose Wong's
> Chinese Burritos?" :-)

My fave neiborhood nonchain Chinese place just went south. I called them
the other day for a delivery, and they're phones had been disconnected. A
drive-by a couple of days later showed the windows all covered with paper
and there was a sign saying "Coming Soon - [some name] Kosher Chinese
Restaurant".

So much for the kung pao pork and the fried prawns.


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