On Wednesday, October 9, 2019 at 7:26:59 PM UTC-10, Bruce wrote:
> 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.

My daughter has been ill so she requested some jook. I didn't have 2 hours or thereabouts so I used a pressure cooker and finished in about half the time. It was okay - for a pressure cooker. Just for laughs I put some pork floss in my bowl but not my daughter's. I don't think she would stomach pork floss.

https://www.amazon.com/photos/shared...pxui0Yb4_M2tWX

https://www.seriouseats.com/2011/05/...g-pork-fu.html