On Wed, 9 Oct 2019 22:18:45 -0700 (PDT), dsi1 >
wrote:

>On Tuesday, October 8, 2019 at 1:15:49 PM UTC-10, cshenk wrote:
>> wrote:
>>
>> > 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.'
>>
>> It's really adapted for western tastes as well all know, but in the
>> 60/70's it might be all you could find outside of a really big city
>> with asian food places. It definately doesn't rack up to modern much
>> better items in the freezer section. I'm not sure if my store sells it
>> as I haven't looked.
>>
>> I'm far more apt to mix up my own stuff here but I'm pretty sure as a
>> college student on a slim paycheck, I got it a few times.
>>
>> There was another brand, not La Choy, which may be the only one now.
>> Not sure of the name. Chun King maybe?
>
>Chun King might have been a low point in the history of American food

Chun King Vegetables & Sauce Mix

Water, Bean Sprouts, Green Bell Peppers, Red Bell Peppers, Carrots,
Onions, Sugar, MSG, Garlic Powder, Spices, Citric Acid, Disodium
Inosinate, Disodium Guanylate, Modified Corn Starch, Starch, Salt,
Seasoning (Wheat and Soya), Dextrose, Hydrolyzed Soya and Corn
Protein, Onion Powder, Hydrogenated Vegetable Oil, Caramel Color,
Lactic Acid and Sulphites.

If you don't add xanthan gum for Americans, you're doomed.