On Tuesday, October 8, 2019 at 12:45:36 PM UTC-5, cshenk wrote:
>
> dsi1 wrote:
>
> > I understand how it works, I'd just like to see photos of the kind of
> > people that buys La Choy. I just can't imagine what that would be
> > like.
>
> Hehehe, it's not actually that horrible, at least in the 60s/70s when I
> was a kid. Mom would get it sometimes. Keep in mind Mom was a lovely
> person but never a cook. I didn't get it on my own until a brief time
> when living in Japan where meat prices can be astronomical. I found
> one in the cabinets as we were clearing out to leave. I see I added
> Bok Choy, Sesame Oil, a little patis (real one, made from fish), and
> shemenji. It's in my recipe database from then.
>
My mother was a great cook but she didn't venture out into any 'foreign'
cuisine. I'd seen those cans of La Choy on the grocery shelves and of
course the picture on the can made it look great so I got curious and
bought a can. Had no idea what to expect but in my 21 or 22 year old
mind it was good and made me really want to try the Chinese restaurants
that soon started to spring up across the city. I soon found out there
were a lot more dishes to savor other than 'beef pepper steak.'