Nancy Young wrote:
> 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

If one had a choice. Yes, my daughter usually gets some sweet
thing like that, and it's frequently not pieces of chicken. They
don't say white meat chicken either. Hmmm. I should write down
how the various restaurant word the descriptions....

--
Jean B.