Blinky the Shark wrote:

> 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

PS I know how to spell "neighborhood".

> 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.

--
Blinky
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