dsi1 wrote:
> George wrote:
>
>> There is a Chinese restaurant in Flushing, NY that has a window up
>> front where they serve nothing but duck sandwiches as you described.
>> They have been $0.75 for the longest time. Hard not to stop.
>
> That's a pretty unique concept. Three of those would be a great lunch
> for me. Maybe White Castle stole their idea of a really small, cheap
> sandwich! If all goes to plan, I'm gonna pick up an order of Peeking
> Duck and buns this evening. Oh boy! :-)

Sometimes we go out there for dinner and can't decide so we end up going
from place to place. We were there two weeks ago and started with a duck
sandwich, then moved a couple doors down and had a scallion pancake and
then two blocks down to the "Golden Mall" and had great hand pulled
noodles with lamb in a homemade lamb stock. Its an interesting place.
Almost everything is in Chinese.

Andy wrote:
> George said...
>
>> Yes, its the typical place with roasted duck/pig hanging in the window.
>> They have a service window near there.
>
>
> George,
>
> That's real familiar at the Italian market in South Philly. I always viewed
> them more as butchers, not as sit down restaurateurs.
>
> Shows what I know.
>
> Best,
>
> Andy
> Pho 76, about time for another lunch.

This is my current favorite. Few blocks further east on Washington:

http://www.phillychinatown.com/phoha.htm


I usually get #40, brisket and flank. And sometimes a #44 which adds
tendon and tripe.

Their grilled pork chop plate is great too.

George wrote:
> dsi1 wrote:
>> George wrote:
>>
>>> There is a Chinese restaurant in Flushing, NY that has a window up
>>> front where they serve nothing but duck sandwiches as you described.
>>> They have been $0.75 for the longest time. Hard not to stop.
>>
>> That's a pretty unique concept. Three of those would be a great lunch
>> for me. Maybe White Castle stole their idea of a really small, cheap
>> sandwich! If all goes to plan, I'm gonna pick up an order of Peeking
>> Duck and buns this evening. Oh boy! :-)
>
> Sometimes we go out there for dinner and can't decide so we end up going
> from place to place. We were there two weeks ago and started with a duck
> sandwich, then moved a couple doors down and had a scallion pancake and
> then two blocks down to the "Golden Mall" and had great hand pulled
> noodles with lamb in a homemade lamb stock. Its an interesting place.
> Almost everything is in Chinese.

There's a tiny hole-in-the-wall place that I'll go to that has a mind
boggling number of items on its menu in a drive-in type setting. The
place has something like 20 separate menu signs in different formats
plastered all over the place. There's a few big boards with big photos
of the dishes, and also hand-written cardboard signs and signs with
plastic stick-on letter and signs on a blackboard. Most of it is Chinese
food but you can also get beef stew and chili and burger and fries and
hot dogs too.

The place used to have a little area next to the window that would sell
roast duck and pork but a car crashed into the section and they just
covered that big hole over with ply-wood. Too bad, the guy that made
these things was a master. The Chinese roast pork and duck are great,
tasty, and unique dishes that are a genuine pleasure of life. Of course,
I can't eat that stuff more than a few times a year. Like you say, it's
an interesting place.

brooklyn1 wrote:
> Kate Connally wrote:
>> I got some takeout Chinese food this week. There were
>> the usual packets of soy sauce and some sweet sauce
>> and mustard.
>>
>> So, I would be curious to see a survey about this.
>>
>> Really - does *anyone* use that stuff?
>>
>>
>
> I'm not a big soy sauce user or soy sauce maven, so I use Kikkoman, a 15
> ounce bottle lasts me over a year.


http://yoga.at.infoseek.co.jp/flash/kikkomaso.swf

/Bob

George said...

> This is my current favorite. Few blocks further east on Washington:
>
> http://www.phillychinatown.com/phoha.htm
>
>
> I usually get #40, brisket and flank. And sometimes a #44 which adds
> tendon and tripe.
>
> Their grilled pork chop plate is great too.


George,

Thanks again. I'll try them and have the #44 (I'm always lost at the length
of the menus!)

I will NOT hesitate to ask for a fork. I could be there for a month of
Sundays using chopsticks.

Open 7 days a week. Wow!

Best,

Andy

Lynn from Fargo Ografmorffig wrote:
> On Jul 10, 11:23 am, Kate Connally > wrote:
>> I got some takeout Chinese food this week. There were
>> the usual packets of soy sauce and some sweet sauce
>> and mustard.
>>
>> I have never once in my entire life added extra soy
>> sauce to my Chinese, or any other Asian, food! And
>> I can't imagine anyone else actually doing so. No
>> one I know does it either. I've never seen anyone
>> actually use the soy sauce packets.
>>
>> Then there's the mustard packets which they give
>> you even if there's nothing in your order that calls
>> for mustard. I think the mustard might get a little
>> more use than the soy sauce, but I really can't remember
>> seeing anyone use that either, and I never do.
>>
>> So, I would be curious to see a survey about this.
>> Do you use the soy sauce?
>
> I never use the packets because I almost never order take out/
> delivery. BUT when I'm in the restauarant I invariably add some from
> the table to the rice and if I do t.o./d I use my own choice from my
> own kitchen. I even add soy sauce (at the table) to stuff I've cooked
> myself! I have a sodium problem ;-)

I would say so. ;-) I have a low tolerance for salt
so I would never add soy sauce to anything. There's
almost never any food that is not salty enough for me.
And I'm not all that crazy about the non-salty flavor
of soy sauce. I use it in cooking at home in small
quantities. But when eating out I figure they used the
right amount in the dish when they cooked it. And
as for putting it on the rice - well, I put the other
food on the rice. That is things that have some sort
of sauce on them. If I get something that does not
have a sauce and want rice then I would order fried
rice which already has a little soy sauce in it.

>> Does anyone you know use the soy sauce?
>
> Who knows? I live alone!

What, no friends that you get Chinese
take-out with and eat it together? :-(

>> I do sometimes use that sweet sauce on a few things.
>> It's not very good though so if I'm eating it at home
>> I generally just use my Thai sweet chilli sauce instead.
>>
> Too much garlic!

There's no such thing! Too much garlic? Nonsense!

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Robert wrote:
> "Kate Connally" > wrote in message
> ...
>> So, I would be curious to see a survey about this.
>> Do you use the soy sauce?
>> Does anyone you know use the soy sauce?
>> Do you use the mustard?
>
> Yes for eggrolls

I would never put it on eggrolls. For eggrolls I like
a nice sweet & sour sauce which I would mix with some
hot sauce (this is what I do at Chinese restaurants).
At home I would use my Thai Sweet Chilli sauce.

>> Does anyone you know use the mustard?
>> Do you save the soy sauce and collect it in a bottle
>> at home for home use?
>
> I save it to use when cooking, but I don't put it in a bottle.

About the only way I use mustard is with cheese and
crackers or sometimes with sausage (but never on sausages
in a sandwich like a hotdog). But mostly it's cheese
and crackers. I like a nice sharp cheddar, smoked gouda,
or some other interesting cheese, some good crackers and
some honey mustard of some sort. The only other use I have
for mustard is hot roast beef sandwiches. I use regular
yellow mustard like French's. My mother always made them
with mustard, just a smidge, not a lot, and baked them
in the oven until the bread was toasted and then smothered
them with good homemade beef gravy.

>> I guess you could include questions about the sweet
>> sauce. (What the heck is that stuff called, anyway? I
>> can't recall - is it duck sauce?)
>
> also use for eggrolls

Yes, if there's nothing better it's okay for eggrolls.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Andy wrote:
> dsi1 said...
>
>> George wrote:
>>
>>> There is a Chinese restaurant in Flushing, NY that has a window up front
>>> where they serve nothing but duck sandwiches as you described. They have
>>> been $0.75 for the longest time. Hard not to stop.
>
>
> One drive up window for only duck sandwiches?
>
> Is there a more expanded menu if you go inside to dine?
>
> Sounds like 75¢ duck fat on a bun.
>
> Gross!
>
> Andy

Sounds good to me. I love duck! If I go out to eat
and there's duck on the menu that's what I have - can't
get me to order anything else. And I cook duck at home
when I can afford it. It's kind of expensive these days.
I used to cook it a lot more often.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

George wrote:
> There is a Chinese restaurant in Flushing, NY that has a window up front
> where they serve nothing but duck sandwiches as you described. They have
> been $0.75 for the longest time. Hard not to stop.

George - What's the name of this place. Next time I'm in the
area I might want to check it out!

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

On Mon, 13 Jul 2009 18:22:25 +0200, Victor Sack wrote:

> blake murphy wrote:
>
>> Victor Sack wrote:
>>
>>> Which barbarian do you mean? Barbabietola Schaller and Melba's Jammin'
>>> are of course not the same barbarian. The one is The True Barb and the
>>> other The Vicious Impostor. Sweet-tempered she ain't. Proofs have been
>>> presented before.
>>
>> i guess i'll have to pay closer attention.
>
> See
> <http://groups.google.com/group/rec.food.cooking/msg/cedcdf4dc755cd5b>
>
> Victor

yep, i remember that from the first time. i will continue to collect
evidence.

your pal,
dr. jekyll

On Mon, 13 Jul 2009 11:45:23 -0400, Goomba wrote:

> blake murphy wrote:
>
>> i've never seen packets of hot oil. that's interesting.
>>
>> your pal,
>> blake
>
> hard to come by but we've had some chili paste type packets delivered
> with our Chinese delivery orders at work on occasion.

i don't recall seeing them, either.

your pal,
blake

On Mon, 13 Jul 2009 18:33:21 -0400, George wrote:

> dsi1 wrote:
>> George wrote:
>>
>>> There is a Chinese restaurant in Flushing, NY that has a window up
>>> front where they serve nothing but duck sandwiches as you described.
>>> They have been $0.75 for the longest time. Hard not to stop.
>>
>> That's a pretty unique concept. Three of those would be a great lunch
>> for me. Maybe White Castle stole their idea of a really small, cheap
>> sandwich! If all goes to plan, I'm gonna pick up an order of Peeking
>> Duck and buns this evening. Oh boy! :-)
>
> Sometimes we go out there for dinner and can't decide so we end up going
> from place to place. We were there two weeks ago and started with a duck
> sandwich, then moved a couple doors down and had a scallion pancake and
> then two blocks down to the "Golden Mall" and had great hand pulled
> noodles with lamb in a homemade lamb stock. Its an interesting place.
> Almost everything is in Chinese.

that sounds very cool, george.

your pal,
blake

Kate Connally said...

> Andy wrote:
>> dsi1 said...
>>
>>> George wrote:
>>>
>>>> There is a Chinese restaurant in Flushing, NY that has a window up
>>>> front where they serve nothing but duck sandwiches as you described.
>>>> They have been $0.75 for the longest time. Hard not to stop.
>>
>>
>> One drive up window for only duck sandwiches?
>>
>> Is there a more expanded menu if you go inside to dine?
>>
>> Sounds like 75¢ duck fat on a bun.
>>
>> Gross!
>>
>> Andy
>
> Sounds good to me. I love duck! If I go out to eat
> and there's duck on the menu that's what I have - can't
> get me to order anything else. And I cook duck at home
> when I can afford it. It's kind of expensive these days.
> I used to cook it a lot more often.
>
> Kate


Kate,

I don't know for better or worse about duck on a plate or a bun.

Andy

On Mon, 13 Jul 2009 23:43:32 -0500, zxcvbob wrote:

> brooklyn1 wrote:
>> Kate Connally wrote:
>>> I got some takeout Chinese food this week. There were
>>> the usual packets of soy sauce and some sweet sauce
>>> and mustard.
>>>
>>> So, I would be curious to see a survey about this.
>>>
>>> Really - does *anyone* use that stuff?
>>>
>>>
>>
>> I'm not a big soy sauce user or soy sauce maven, so I use Kikkoman, a 15
>> ounce bottle lasts me over a year.
>
> http://yoga.at.infoseek.co.jp/flash/kikkomaso.swf
>
> /Bob

hmm. first time i've seen a superhero smoking a butt.

your pal,
blake

Kate Connally wrote:
> George wrote:
>> There is a Chinese restaurant in Flushing, NY that has a window up
>> front where they serve nothing but duck sandwiches as you described.
>> They have been $0.75 for the longest time. Hard not to stop.
>
> George - What's the name of this place. Next time I'm in the
> area I might want to check it out!
>
> Kate
>
Don't know the name. The 7 train Main St Flushing station is at the
intersection of Roosevelt Ave and Main St. When you come up on the
street head down Main towards the LIRR bridge. It is about half way
between Roosevelt and the bridge on the west side of Main. The place
with the scallion pancakes is directly under the bridge (same side). The
LIRR also has a Flushing stop right there.

If interested Golden Mall is two blocks further on the same side in the
same direction at 41st Road. The food vendors are in the basement. Very
interesting and great food if you are comfortable navigating around a
place where all the signage is in Chinese. There are stalls there with
folks selling Fuzhou, Xi'an and Chengdu (it is the capital of Sichuan)
dishes. Its just like being in China.

George wrote:
> Kate Connally wrote:
>> George wrote:
>>> There is a Chinese restaurant in Flushing, NY that has a window up
>>> front where they serve nothing but duck sandwiches as you described.
>>> They have been $0.75 for the longest time. Hard not to stop.
>>
>> George - What's the name of this place. Next time I'm in the
>> area I might want to check it out!
>>
>> Kate
>>
> Don't know the name. The 7 train Main St Flushing station is at the
> intersection of Roosevelt Ave and Main St. When you come up on the
> street head down Main towards the LIRR bridge. It is about half way
> between Roosevelt and the bridge on the west side of Main. The place
> with the scallion pancakes is directly under the bridge (same side). The
> LIRR also has a Flushing stop right there.
>
> If interested Golden Mall is two blocks further on the same side in the
> same direction at 41st Road. The food vendors are in the basement. Very
> interesting and great food if you are comfortable navigating around a
> place where all the signage is in Chinese. There are stalls there with
> folks selling Fuzhou, Xi'an and Chengdu (it is the capital of Sichuan)
> dishes. Its just like being in China.

Thanks, George.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

In article >,
Kate Connally > wrote:

> I got some takeout Chinese food this week. There were
> the usual packets of soy sauce and some sweet sauce
> and mustard.
>
> I have never once in my entire life added extra soy
> sauce to my Chinese, or any other Asian, food! And
> I can't imagine anyone else actually doing so. No
> one I know does it either. I've never seen anyone
> actually use the soy sauce packets.

I do whenever I order take out Chinese, but one soy sauce packet is
enough.

> Then there's the mustard packets which they give
> you even if there's nothing in your order that calls
> for mustard. I think the mustard might get a little
> more use than the soy sauce, but I really can't remember
> seeing anyone use that either, and I never do.
>
> So, I would be curious to see a survey about this.
> Do you use the soy sauce? yes
> Does anyone you know use the soy sauce? yes
> Do you use the mustard? no
> Does anyone you know use the mustard? My dad does
> Do you save the soy sauce and collect it in a bottle
> at home for home use? No
> Ditto mustard. No

I put the extra packets of mustard and soy sauce in the condiments bowl
in the kitchen at work. People use them because they don't sit around
for long.

On Jul 10, 12:40*pm, "James Silverton" >
wrote:
> *Gloria *wrote *on Fri, 10 Jul 2009 11:14:23 -0600:
>
>
>
> > Kate Connally wrote:
> >> I got some takeout Chinese food this week. *There were
> >> the usual packets of soy sauce and some sweet sauce
> >> and mustard.
> >> So, I would be curious to see a survey about this.
> >> Do you use the soy sauce?
> > * No, we use a less salty, better flavored Tamari sauce
> >> Do you use the mustard?
> > Not usually
> >> Does anyone you know use the mustard?
> > No.
> >> Do you save the soy sauce and collect it in a bottle
> >> at home for home use?
> > No
> >> Ditto mustard.
> > No
> >> Really - does *anyone* use that stuff?
>
> > I take it in to work where they occasionally bring in Chinese takeout
> > and use some of the packets. *The guys actually use a LOT more hot
> > sauce than Asian condiments.
>
> I tend to keep a supply of salt and pepper packets. Soy sauce and
> mustard are also worth saving but don't last very long and the soy sauce
> is often something strange like La Choy.

The ones around here don't have LaChoy. In fact, it is usually just
water, salt and caramel color. Nothing but colored salt water. I
like LaChoy. A few have the colored sal****er packets for to go, but
have Kikkoman on the table, which is funny because Kikkoman is a
Japanese style soy sauce.
> --
>
> James Silverton

--Bryan

On Thu, 16 Jul 2009 05:15:47 -0700 (PDT), Bobo Bonobo® wrote:

> On Jul 10, 12:40*pm, "James Silverton" >
> wrote:
>>
>> I tend to keep a supply of salt and pepper packets. Soy sauce and
>> mustard are also worth saving but don't last very long and the soy sauce
>> is often something strange like La Choy.
>
> The ones around here don't have LaChoy. In fact, it is usually just
> water, salt and caramel color. Nothing but colored salt water. I
> like LaChoy. A few have the colored sal****er packets for to go, but
> have Kikkoman on the table, which is funny because Kikkoman is a
> Japanese style soy sauce.

and lachoy is toxic waste style.

blake

On Fri 10 Jul 2009 09:23:00a, Kate Connally told us...

> I got some takeout Chinese food this week. There were
> the usual packets of soy sauce and some sweet sauce
> and mustard.
>
> I have never once in my entire life added extra soy
> sauce to my Chinese, or any other Asian, food! And
> I can't imagine anyone else actually doing so. No
> one I know does it either. I've never seen anyone
> actually use the soy sauce packets.
>
> Then there's the mustard packets which they give
> you even if there's nothing in your order that calls
> for mustard. I think the mustard might get a little
> more use than the soy sauce, but I really can't remember
> seeing anyone use that either, and I never do.
>
> So, I would be curious to see a survey about this.
> Do you use the soy sauce?
> Does anyone you know use the soy sauce?
> Do you use the mustard?
> Does anyone you know use the mustard?
> Do you save the soy sauce and collect it in a bottle
> at home for home use?
> Ditto mustard.
>
> I do sometimes use that sweet sauce on a few things.
> It's not very good though so if I'm eating it at home
> I generally just use my Thai sweet chilli sauce instead.
>
> I guess you could include questions about the sweet
> sauce. (What the heck is that stuff called, anyway? I
> can't recall - is it duck sauce?)
>
> Anyway, every time I order Chinese I say that the next
> time I will ask them to hold the sauce packets. I hate
> all that stuff to go to waste. But it's not that often
> I do order it so I totally forget about it until the next
> time I get it and open the bag and find all those soy
> packets - I just want to scream! ;-)
>
> I wonder exactly how many soy sauce packets are discarded
> every year? Millions? I would say several thousand if not
> several hundred thousand gallons of soy sauce poured down the
> drain, as it were. What's your guess?
>
> Really - does *anyone* use that stuff?
>
> Kate

I do use many of the sauces, but I toss any packets I don't use. I don't
want the damned things cluttering up my refrigerator or cupboard. I would
hardly consider the amount they contain a waste. Also, if I were buying
the condiments by choice, they would surely be different than those they
give out.

--
Wayne Boatwright
------------------------------------------------------------------------
Cold beer and pizza are spiritual. Betsy Cañas Garmon

Wayne wrote on Thu, 16 Jul 2009 14:55:39 GMT:


> I do use many of the sauces, but I toss any packets I don't
> use. I don't want the damned things cluttering up my
> refrigerator or cupboard. I would hardly consider the amount
> they contain a waste. Also, if I were buying the condiments
> by choice, they would surely be different than those they give
> out.

About the only packets that I keep are those of salt and pepper. They
are useful to keep in the car since sometimes sandwiches are not salted
to my taste. One of the better take-out sushi counters around here
provides packets of Kikkoman but the Wasabi is a fresh scoop. It's green
and not the real thing but that's uncommon even in sushi restaurants
patronized by people of Japanese origin.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Thu 16 Jul 2009 08:05:49a, James Silverton told us...

> Wayne wrote on Thu, 16 Jul 2009 14:55:39 GMT:
>
>
>> I do use many of the sauces, but I toss any packets I don't
>> use. I don't want the damned things cluttering up my
>> refrigerator or cupboard. I would hardly consider the amount
>> they contain a waste. Also, if I were buying the condiments
>> by choice, they would surely be different than those they give out.
>
> About the only packets that I keep are those of salt and pepper. They
> are useful to keep in the car since sometimes sandwiches are not salted
> to my taste. One of the better take-out sushi counters around here
> provides packets of Kikkoman but the Wasabi is a fresh scoop. It's green
> and not the real thing but that's uncommon even in sushi restaurants
> patronized by people of Japanese origin.
>

I don't eat in the car, but I do keep salt & pepper shakers at work. I
also have a small eledctric cooler with various condiments, pickles, etc.

--
Wayne Boatwright
------------------------------------------------------------------------
We should look for someone to eat and drink with before looking for
something to eat and drink... Epicurus

On Thu, 16 Jul 2009 15:05:49 GMT, James Silverton wrote:

> Wayne wrote on Thu, 16 Jul 2009 14:55:39 GMT:
>
>> I do use many of the sauces, but I toss any packets I don't
>> use. I don't want the damned things cluttering up my
>> refrigerator or cupboard. I would hardly consider the amount
>> they contain a waste. Also, if I were buying the condiments
>> by choice, they would surely be different than those they give
>> out.
>
> About the only packets that I keep are those of salt and pepper. They
> are useful to keep in the car since sometimes sandwiches are not salted
> to my taste. One of the better take-out sushi counters around here
> provides packets of Kikkoman but the Wasabi is a fresh scoop. It's green
> and not the real thing but that's uncommon even in sushi restaurants
> patronized by people of Japanese origin.

the places i've read about (not been in) that do have the genuine wasabi
charge a fairly hefty (five bucks or so) surcharge for it.

your pal,
blake