Jean B. wrote:

> Speaking of that, what are those gluey, starchy, deep-fried orbs
> one now gets in Chinese restaurants? They seem to have replaced
> actual chunks of chicken in batter. One can only assume scraps of
> chicken with much glue is cheaper, but yuck. Is that just a
> Boston thing?

If they offer white meat chicken (I assume you're talking about
General Tso or orange chicken, whatever) versions, best to order
that. Not because I'm a fan of white mean chicken, but because
the meat is identifiable.

nancy