What are the most common fake chinese dishes served in chinese joints and
restaurants in your area? Here in northern Italy the most widespread fake is
"riso alla cantonese" (tr. "cantonese rice"), which does not exist nor in
Canton nor in all of China, or so a chinese friend told me: basically it's a
dish of rice with no sauces but just a lot of peas and bits of scrambled
eggs, along with diced prosciutto cotto (!!!). Every chinese restaurant or
take-away has them on the menu, every single one.
Here a shot of the infamous cantonese rice:
http://www.giallozafferano.it/images.../slide-450.jpg
And in your area?
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin

On Jan 7, 8:07*am, "ViLco" > wrote:
>
> What are the most common fake chinese dishes served in chinese joints and
> restaurants in your area? Here in northern Italy the most widespread fake is
> "riso alla cantonese" (tr. "cantonese rice"), which does not exist nor in
> Canton nor in all of China, or so a chinese friend told me: basically it's a
> dish of rice with no sauces but just a lot of peas and bits of scrambled
> eggs, along with diced prosciutto cotto (!!!). Every chinese restaurant or
> take-away has them on the menu, every single one.
> Here a shot of the infamous cantonese rice:http://www.giallozafferano.it/images.../slide-450.jpg
> And in your area?
>
>
That looks very similar to 'fried rice' with the exception I've not
seen any meat in fried rice. It does have peas, smidge of carrots and
diced onion, all cooked together.

On Mon, 7 Jan 2013 15:07:54 +0100, "ViLco" > wrote:

>What are the most common fake chinese dishes served in chinese joints and
>restaurants in your area? Here in northern Italy the most widespread fake is
>"riso alla cantonese" (tr. "cantonese rice"), which does not exist nor in
>Canton nor in all of China, or so a chinese friend told me: basically it's a
>dish of rice with no sauces but just a lot of peas and bits of scrambled
>eggs, along with diced prosciutto cotto (!!!). Every chinese restaurant or
>take-away has them on the menu, every single one.
>Here a shot of the infamous cantonese rice:
>http://www.giallozafferano.it/images.../slide-450.jpg
>And in your area?

Crab rangoons! [another of my wife's favorites]

Invented by Trader Vic in San Francisco [I think]. A very slightly
crab flavored cream cheese filling- wrapped in wonton wrappers into
little 'purses'- so there are lots of edges-- and deep fried.

I'm in NY and there are no 'Chinese' places that don't sell them.

Served with sweet and sour sauce. I've eaten worse, but don't get
excited over them. Lots of folks love them.

Jim

On Jan 7, 6:07*am, "ViLco" > wrote:
> What are the most common fake chinese dishes served in chinese joints and
> restaurants in your area? Here in northern Italy the most widespread fake is
> "riso alla cantonese" (tr. "cantonese rice"), which does not exist nor in
> Canton nor in all of China, or so a chinese friend told me: basically it's a
> dish of rice with no sauces but just a lot of peas and bits of scrambled
> eggs, along with diced prosciutto cotto (!!!). Every chinese restaurant or
> take-away has them on the menu, every single one.
> Here a shot of the infamous cantonese rice:http://www.giallozafferano.it/images.../slide-450.jpg
> And in your area?

When I was a kid in the midwest, Chinese restaurants uniformly served
chop suey (stir fried beef, celery, and mung bean sprouts among other
things). San Francisco restaurants came up with Chinese chicken salad
-- a pretty tasty luncheon dish, and lemon chicken (battered chunks of
chicken, deep fried, and drenched in a heavy lemon syrup).

On Mon, 07 Jan 2013 09:34:52 -0500, Jim Elbrecht >
wrote:

> On Mon, 7 Jan 2013 15:07:54 +0100, "ViLco" > wrote:
>
> >What are the most common fake chinese dishes served in chinese joints and
> >restaurants in your area? Here in northern Italy the most widespread fake is
> >"riso alla cantonese" (tr. "cantonese rice"), which does not exist nor in
> >Canton nor in all of China, or so a chinese friend told me: basically it's a
> >dish of rice with no sauces but just a lot of peas and bits of scrambled
> >eggs, along with diced prosciutto cotto (!!!). Every chinese restaurant or
> >take-away has them on the menu, every single one.
> >Here a shot of the infamous cantonese rice:
> >http://www.giallozafferano.it/images.../slide-450.jpg

It looks like an Italian version of fried rice, which is in every
Chinese home and reportedly how they use up leftovers. I would
venture to say fried rice was introduced to Italy via Cantonese
immigrants and that's how it got that name.
http://g-cdn.apartmenttherapy.com/34...-FriedRice.jpg
Yep - it's fried rice
http://www.lacucinaimperfetta.com/20...l#.UOrmkW9ZWE0

> >And in your area?
>
My vote goes to General Tso's Chicken. It's tasty enough, but it's
not Chinese. At least Chinese restaurants have the decency to keep
"Chinese Chicken Salad" off the menu, but one chain (California Pizza
Kitchen) is indelibly linked with it.

> Crab rangoons! [another of my wife's favorites]
>
> Invented by Trader Vic in San Francisco [I think]. A very slightly
> crab flavored cream cheese filling- wrapped in wonton wrappers into
> little 'purses'- so there are lots of edges-- and deep fried.
>
> I'm in NY and there are no 'Chinese' places that don't sell them.
>
> Served with sweet and sour sauce. I've eaten worse, but don't get
> excited over them. Lots of folks love them.
>
I've never eaten it, but I looked at a recipe and it sounds awful.
I'd put it right up there with the sushi they make these days with
cream cheese. Horrible, nasty stuff.


--
Food is an important part of a balanced diet.

On Mon, 7 Jan 2013 06:50:06 -0800 (PST), spamtrap1888
> wrote:

> When I was a kid in the midwest, Chinese restaurants uniformly served
> chop suey (stir fried beef, celery, and mung bean sprouts among other
> things).

Oh, man... you just dredged up old memories. I'd completely forgotten
about that nasty stuff. Hated it as a kid, but it seemed like my
mother was always opening the can(s) of Chung King and serving it for
dinner.

--
Food is an important part of a balanced diet.

sf wrote:
>
> My vote goes to General Tso's Chicken. It's tasty enough, but it's
> not Chinese.

It's apparently gone full circle and there is at least one restaurant in
Taiwan that is reported to make it.

On Monday, January 7, 2013 7:23:24 AM UTC-8, sf wrote:
> On Mon, 7 Jan 2013 06:50:06 -0800 (PST), spamtrap1888
> wrote:
>
> > When I was a kid in the midwest, Chinese restaurants uniformly served
>
> > chop suey (stir fried beef, celery, and mung bean sprouts among other
>
> > things).
>
>
>
> Oh, man... you just dredged up old memories. I'd completely forgotten
>
> about that nasty stuff. Hated it as a kid, but it seemed like my
>
> mother was always opening the can(s) of Chung King and serving it for
>
> dinner.
>
If made with good beef and good ingredients (like onion, peapods, water chestnuts, fresh beansprouts) it can be a good stirfry. I grant you that's not what that old canned product was. -aem

> wrote in message
...
On Jan 7, 8:07 am, "ViLco" > wrote:
>
> What are the most common fake chinese dishes served in chinese joints and
> restaurants in your area? Here in northern Italy the most widespread fake
> is
> "riso alla cantonese" (tr. "cantonese rice"), which does not exist nor in
> Canton nor in all of China, or so a chinese friend told me: basically it's
> a
> dish of rice with no sauces but just a lot of peas and bits of scrambled
> eggs, along with diced prosciutto cotto (!!!). Every chinese restaurant or
> take-away has them on the menu, every single one.
> Here a shot of the infamous cantonese
> rice:http://www.giallozafferano.it/images.../slide-450.jpg
> And in your area?
>
>
That looks very similar to 'fried rice' with the exception I've not
seen any meat in fried rice. It does have peas, smidge of carrots and
diced onion, all cooked together.

Here, most places offer the fried rice with any meat you want, or shrimp or
tofu. And there are eggs. I have never liked the stuff though but I do
love rice.

"Jim Elbrecht" > wrote in message
...
> On Mon, 7 Jan 2013 15:07:54 +0100, "ViLco" > wrote:
>
>>What are the most common fake chinese dishes served in chinese joints and
>>restaurants in your area? Here in northern Italy the most widespread fake
>>is
>>"riso alla cantonese" (tr. "cantonese rice"), which does not exist nor in
>>Canton nor in all of China, or so a chinese friend told me: basically it's
>>a
>>dish of rice with no sauces but just a lot of peas and bits of scrambled
>>eggs, along with diced prosciutto cotto (!!!). Every chinese restaurant or
>>take-away has them on the menu, every single one.
>>Here a shot of the infamous cantonese rice:
>>http://www.giallozafferano.it/images.../slide-450.jpg
>>And in your area?
>
> Crab rangoons! [another of my wife's favorites]
>
> Invented by Trader Vic in San Francisco [I think]. A very slightly
> crab flavored cream cheese filling- wrapped in wonton wrappers into
> little 'purses'- so there are lots of edges-- and deep fried.
>
> I'm in NY and there are no 'Chinese' places that don't sell them.
>
> Served with sweet and sour sauce. I've eaten worse, but don't get
> excited over them. Lots of folks love them.

Oh yes! I had a catered party for Angela's Sagwa the Siamese Chinese Kitten
birthday party and those were included in the appetizer assortment that I
got. Those were what everyone wanted and they went right away. People were
complaining and wanting more but I had sooo much other food, I didn't want
to place another order. The Lo Mein didn't go over well at all. Most of it
sat in the freezer for a while after the party and it was eventually thrown
out because we didn't really like it there. I also got some kind of chicken
wontons that I don't think were authentic.

I'm sure there are a lot of things on the menu that aren't authentic. I've
been told that chow mein isn't. I don't know for sure.

My favorite dish is tomato beef and I've found that the Americanized places
don't usually serve that.

"sf" > wrote in message
...
> On Mon, 7 Jan 2013 06:50:06 -0800 (PST), spamtrap1888
> > wrote:
>
>> When I was a kid in the midwest, Chinese restaurants uniformly served
>> chop suey (stir fried beef, celery, and mung bean sprouts among other
>> things).
>
> Oh, man... you just dredged up old memories. I'd completely forgotten
> about that nasty stuff. Hated it as a kid, but it seemed like my
> mother was always opening the can(s) of Chung King and serving it for
> dinner.

Yep. My mother loves the stuff. I made the mistake of buying it a couple
of years ago thinking Angela would like it. I don't know if it was that way
as a kid but now it has soy protein in it and you'd be hard pressed to find
the actual meat in it. It was actually worse than I remembered it.

aem wrote:
> On Monday, January 7, 2013 7:23:24 AM UTC-8, sf wrote:
>> On Mon, 7 Jan 2013 06:50:06 -0800 (PST), spamtrap1888
>> wrote:
>>
>>> When I was a kid in the midwest, Chinese restaurants uniformly
>>> served
>>
>>> chop suey (stir fried beef, celery, and mung bean sprouts among
>>> other
>>
>>> things).
>>
>>
>>
>> Oh, man... you just dredged up old memories. I'd completely
>> forgotten
>>
>> about that nasty stuff. Hated it as a kid, but it seemed like my
>>
>> mother was always opening the can(s) of Chung King and serving it for
>>
>> dinner.
>>
> If made with good beef and good ingredients (like onion, peapods,
> water chestnuts, fresh beansprouts) it can be a good stirfry. I
> grant you that's not what that old canned product was. -aem

I have made it from scratch with ground beef and it was a Crockpot recipe.
It was very good but when I was describing what I did to my Chinese friend
who lives in Malaysia, she was horrified. She said they would never eat
anything like that there. My recipe had only a bit of rice in it and it was
mixed in. The real stuff is served over fried noodles. And freshly fried.
Not the stale tasting stuff that comes in the can.

On Jan 7, 12:00*pm, Sqwertz > wrote:
>
> On Mon, 7 Jan 2013 06:20:20 -0800 (PST),
> wrote:
>
> > That looks very similar to 'fried rice' with the exception I've not
> > seen any meat in fried rice.
>
> You've never seen fried rice with meat (or seafood) in it? *Have you
> ever heard of it, at least?
>
> -sw
>
>
Yes, I've had it with shrimp but most places around here just serve it
as I described above then the customer adds whatever they want to the
rice. There appears to be as many versions of 'Chinese food' in North
America as there are Chinese in China.

On 1/7/2013 4:50 PM, wrote:
> Yes, I've had it with shrimp but most places around here just serve it
> as I described above then the customer adds whatever they want to the
> rice. There appears to be as many versions of 'Chinese food' in North
> America as there are Chinese in China.

You betcha. Imagine my surprise when I moved to Texas and found that
the Chinese restaurants here are really superior to many other places.
I believe it may have something to do with the fact that most of the
cooks are Hispanic. No lie.

And hearing Asian people speak with a Texas accent is a trip!

"Y'all want Wonton or Hot and Sour soup?"

George L

Il 07/01/2013 18:59, Sqwertz ha scritto:

>> What are the most common fake chinese dishes served in chinese joints and
>> restaurants in your area?

> I wouldn't so they are so much as "fake" (they do eat egg rolls and
> sweet and sour pork in China), just that the recipes are highly
> modified so as not to resemble their corresponding dish in China.

Now I know what RFC needs: a chinese who wil get all upset because of
people posting "chinese" recipes which aren't real chinese.
How comes that not even one in a billion and 3 hundred millions ever
kicked in here?
--
Vilco
And the Family Stone
Anche un maiale puo' arrampicarsi su un albero quando e' adulato

Sqwertz wrote:
> On Mon, 7 Jan 2013 16:57:45 -0600, Sqwertz wrote:
>
>> These are much more glorified versions of fried
>> rice. I have seen a restaurant that *doesn't* offer these - even the
>> more authentic Chinese restaurants.
>
> That should say I have NEVER seen a restaurant that does not offer
> these. And that's pretty universal across the U.S.

Yes. I recently looked at all of the online menus for Chinese places in
this area to find out if they served tomato beef and brown rice. Not many
did. But all had fried rice and all gave meat, shrimp and tofu options.
What they didn't say was whether or not you had the option of getting brown
"fried" rice. And while some did serve brown rice, I don't know if they
would have day old brown rice. Because that's what you need to make fried
rice.

ViLco wrote:
> Il 07/01/2013 18:59, Sqwertz ha scritto:
>
>>> What are the most common fake chinese dishes served in chinese
>>> joints and restaurants in your area?
>
>> I wouldn't so they are so much as "fake" (they do eat egg rolls and
>> sweet and sour pork in China), just that the recipes are highly
>> modified so as not to resemble their corresponding dish in China.
>
> Now I know what RFC needs: a chinese who wil get all upset because of
> people posting "chinese" recipes which aren't real chinese.
> How comes that not even one in a billion and 3 hundred millions ever
> kicked in here?

Do we even *have* any Chinese people here? I do know some Chinese people
who live in this country and I don't recall them ever complaining about
something not being authentic. But my Chinese friend who lives in Malasia
certainly does. I gather that they are bigger into rules and taboos over
there though than we are here. We were talking about clothing once and she
was telling me about how the women had to dress for work. Apparently it is
still a requirement for them to wear dresses or skirts there. And how no
woman except perhaps for an elderly one would wear skin colored undies.

I also realize that here in the PNW, people are for the most part very laid
back and don't really care too much about what other people do unless of
course it infringes upon them in some way. I noticed the other day how it
is rare to see women who are just out and about wearing makeup. And it's
just about as rare to see a man wearing a suit and tie. Except for those
two Mormon guys that I see all over the place. I think they are out on a
mission or something.

On Monday, January 7, 2013 4:28:59 PM UTC-8, ViLco wrote:
>
> Now I know what RFC needs: a chinese who wil get all upset because of
>
> people posting "chinese" recipes which aren't real chinese.
>
> How comes that not even one in a billion and 3 hundred millions ever
>
> kicked in here?
>

You didn't get an indignant response because the recipe you described and the pictures you posted were in fact a Chinese dish. Nothing is more Chinese than to take what's on hand (like your prosciutto) and maake fried rice out of it. That's the same all over the U.S. and in northern Italy. -aem

On Mon, 7 Jan 2013 16:49:50 -0800 (PST), aem >
wrote:

> On Monday, January 7, 2013 4:28:59 PM UTC-8, ViLco wrote:
> >
> > Now I know what RFC needs: a chinese who wil get all upset because of
> >
> > people posting "chinese" recipes which aren't real chinese.
> >
> > How comes that not even one in a billion and 3 hundred millions ever
> >
> > kicked in here?
> >
>
> You didn't get an indignant response because the recipe you described and the pictures you posted were in fact a Chinese dish. Nothing is more Chinese than to take what's on hand (like your prosciutto) and maake fried rice out of it. That's the same all over the U.S. and in northern Italy. -aem

I already tried to explain that to him, but he's got it in his head
that it's not made in China and is looking for corroboration that
isn't forthcoming.

http://ricette.giallozafferano.it/Ri...cantonese.html

"Cantonese rice is a dish of Chinese origin, very welcome and popular
in Italy, and because it is very close to European tastes and this is
why it is on the menus of many Chinese restaurants in our area."

--
Food is an important part of a balanced diet.

George Leppla > wrote:
> On 1/7/2013 4:50 PM, wrote:
>> Yes, I've had it with shrimp but most places around here just serve it
>> as I described above then the customer adds whatever they want to the
>> rice. There appears to be as many versions of 'Chinese food' in North
>> America as there are Chinese in China.
>
> You betcha. Imagine my surprise when I moved to Texas and found that the
> Chinese restaurants here are really superior to many other places. I
> believe it may have something to do with the fact that most of the cooks
> are Hispanic. No lie.
>
> And hearing Asian people speak with a Texas accent is a trip!
>
> "Y'all want Wonton or Hot and Sour soup?"
>
> George L

The one thing here in Pittsburgh, not much Spanish, at all.
But, in my work at a university it was an everyday thing to interact, with
many different people, completely out of whack with typical areas of the
country. I might be eating lunch with an Indian, Korean, English, Russian.
Very interesting to watch a Korean speaking perfect English from new
Zealand, or a black girl speaking English from England.

There was one show on No Reservations, showing what a Chinese would want to
order authentic stuff vs typical menu. Heavy into fish in authentic, and of
course, soups.

Greg

On 1/7/2013 5:03 PM, George Leppla wrote:
> On 1/7/2013 4:50 PM, wrote:
>> Yes, I've had it with shrimp but most places around here just serve it
>> as I described above then the customer adds whatever they want to the
>> rice. There appears to be as many versions of 'Chinese food' in North
>> America as there are Chinese in China.
>
> You betcha. Imagine my surprise when I moved to Texas and found that
> the Chinese restaurants here are really superior to many other places. I
> believe it may have something to do with the fact that most of the cooks
> are Hispanic. No lie.
>
> And hearing Asian people speak with a Texas accent is a trip!
>
> "Y'all want Wonton or Hot and Sour soup?"
>
> George L

We cracked up when friends took us to a local Chinese buffet in
Brownsville the first time we visited The Valley. They had won ton soup,
hot and sour soup, egg drop soup and menudo on the buffet.

I have not found the Chinese food here very good. It's hard to find a
restaurant that is not a buffet. We do have a decent local place where
the menu is pretty traditional. Good, not great.

Nothing in North America beats the various Chinatowns in the big cities.
New York, San Francisco and my favorite place for Dim Sum, Vancouver,
BC. Portland, OR has some pretty good dim sum, too.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On 1/7/2013 6:09 PM, Sqwertz wrote:
> On Mon, 7 Jan 2013 16:57:45 -0600, Sqwertz wrote:
>
>> These are much more glorified versions of fried
>> rice. I have seen a restaurant that *doesn't* offer these - even the
>> more authentic Chinese restaurants.
>
> That should say I have NEVER seen a restaurant that does not offer
> these. And that's pretty universal across the U.S.
>
> =sw
>

I worked with a fellow whose parents were born in China. His mom was a
real mail order bride. He said that in his family fried rice was
something you made with leftovers.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

aem wrote:
> On Monday, January 7, 2013 4:28:59 PM UTC-8, ViLco wrote:
>>
>> Now I know what RFC needs: a chinese who wil get all upset because of
>>
>> people posting "chinese" recipes which aren't real chinese.
>>
>> How comes that not even one in a billion and 3 hundred millions ever
>>
>> kicked in here?
>>
>
> You didn't get an indignant response because the recipe you described
> and the pictures you posted were in fact a Chinese dish. Nothing is
> more Chinese than to take what's on hand (like your prosciutto) and
> maake fried rice out of it. That's the same all over the U.S. and in
> northern Italy. -aem

We had a Thai neighbor who made fried rice for the kids literally every day.
She didn't necessarily make that for dinner although sometimes she ate it
herself. I think her husband must not have liked it because I never saw him
eat it. She just chopped up whatever meat she had, and added an egg. I
don't recall seeing any vegetables in hers but there may have been.

sf wrote:
> On Mon, 7 Jan 2013 16:49:50 -0800 (PST), aem >
> wrote:
>
>> On Monday, January 7, 2013 4:28:59 PM UTC-8, ViLco wrote:
>>>
>>> Now I know what RFC needs: a chinese who wil get all upset because
>>> of
>>>
>>> people posting "chinese" recipes which aren't real chinese.
>>>
>>> How comes that not even one in a billion and 3 hundred millions ever
>>>
>>> kicked in here?
>>>
>>
>> You didn't get an indignant response because the recipe you
>> described and the pictures you posted were in fact a Chinese dish.
>> Nothing is more Chinese than to take what's on hand (like your
>> prosciutto) and maake fried rice out of it. That's the same all
>> over the U.S. and in northern Italy. -aem
>
> I already tried to explain that to him, but he's got it in his head
> that it's not made in China and is looking for corroboration that
> isn't forthcoming.
>
> http://ricette.giallozafferano.it/Ri...cantonese.html
>
> "Cantonese rice is a dish of Chinese origin, very welcome and popular
> in Italy, and because it is very close to European tastes and this is
> why it is on the menus of many Chinese restaurants in our area."

The thing is... There is just so much fusion food today! Even if a person
was born in one place, when they move to a new place, they may not be able
to find the ingredients they are used to. So they make do with what they
can find.

Here, Mexican food is common. But it was not really on Cape Cod or in NY.
We did have a military commissary there so I could usually get what I needed
there. Although it was a very small commissary on Cape Cod so they didn't
have much selection. But... There is a very big Portugese community in MA
so that food was common. So while not all of that food is like Mexican,
much of it is similar. I could not get Jicama though. It may have been
available somewhere but not around where I lived.

On Jan 7, 7:41*pm, Sqwertz > wrote:
> On Mon, 7 Jan 2013 16:49:50 -0800 (PST), aem wrote:
> > On Monday, January 7, 2013 4:28:59 PM UTC-8, ViLco wrote:
>
> >> Now I know what RFC needs: a chinese who wil get all upset because of
>
> >> people posting "chinese" recipes which aren't real chinese.
>
> >> How comes that not even one in a billion and 3 hundred millions ever
>
> >> kicked in here?
>
> > You didn't get an indignant response because the recipe you
> > described and the pictures you posted were in fact a Chinese dish.
> > Nothing is more Chinese than to take what's on hand (like your
> > prosciutto) and maake fried rice out of it. *That's the same all
> > over the U.S. and in northern Italy.
>
> Prosciutto is actually a very good substitute for Yunnan or Jinhua
> dry-cured ham. *Which is very common in fried rice in China.
>

But Vilco said prosciutto cotto, which is just plain old ham.

Janet Wilder wrote:
> On 1/7/2013 5:03 PM, George Leppla wrote:
>> On 1/7/2013 4:50 PM, wrote:
>>> Yes, I've had it with shrimp but most places around here just serve
>>> it as I described above then the customer adds whatever they want
>>> to the rice. There appears to be as many versions of 'Chinese
>>> food' in North America as there are Chinese in China.
>>
>> You betcha. Imagine my surprise when I moved to Texas and found that
>> the Chinese restaurants here are really superior to many other
>> places. I believe it may have something to do with the fact that
>> most of the cooks are Hispanic. No lie.
>>
>> And hearing Asian people speak with a Texas accent is a trip!
>>
>> "Y'all want Wonton or Hot and Sour soup?"
>>
>> George L
>
> We cracked up when friends took us to a local Chinese buffet in
> Brownsville the first time we visited The Valley. They had won ton
> soup, hot and sour soup, egg drop soup and menudo on the buffet.
>
> I have not found the Chinese food here very good. It's hard to find a
> restaurant that is not a buffet. We do have a decent local place where
> the menu is pretty traditional. Good, not great.
>
> Nothing in North America beats the various Chinatowns in the big
> cities. New York, San Francisco and my favorite place for Dim Sum,
> Vancouver, BC. Portland, OR has some pretty good dim sum, too.

The Kings Cafe in Seattle had excellent Dim Sum but sadly it is long gone
now. I gave up taking people there though because they were only used to
the Americanized stuff and they thought this food was weird. *shrugs*
There are some other places that serve it but I didn't find it to be as
good.

Janet Wilder wrote:
> On 1/7/2013 6:09 PM, Sqwertz wrote:
>> On Mon, 7 Jan 2013 16:57:45 -0600, Sqwertz wrote:
>>
>>> These are much more glorified versions of fried
>>> rice. I have seen a restaurant that *doesn't* offer these - even
>>> the more authentic Chinese restaurants.
>>
>> That should say I have NEVER seen a restaurant that does not offer
>> these. And that's pretty universal across the U.S.

It is. People who say that theirs doesn't come out right are using fresh
rice. The rice *has* to be leftover and very dried out. And I would
imagine it would be one of those things that's never the same way twice.

Sqwertz wrote:
> On Mon, 07 Jan 2013 20:46:54 -0600, Janet Wilder wrote:
>
>> On 1/7/2013 6:09 PM, Sqwertz wrote:
>>> On Mon, 7 Jan 2013 16:57:45 -0600, Sqwertz wrote:
>>>
>>>> These are much more glorified versions of fried
>>>> rice. I have seen a restaurant that *doesn't* offer these - even
>>>> the more authentic Chinese restaurants.
>>>
>>> That should say I have NEVER seen a restaurant that does not offer
>>> these. And that's pretty universal across the U.S.
>>
>> I worked with a fellow whose parents were born in China. His mom
>> was a real mail order bride. He said that in his family fried rice
>> was something you made with leftovers.
>
> Except that would be illegal in restaurants, so they make it all fresh
> :-)

How can it be illegal? I've seen that Restaurant Impossible show and they
often have leftovers.

"Sqwertz" > wrote in message
...
> On Mon, 7 Jan 2013 20:17:31 -0800, Julie Bove wrote:
>
>> Sqwertz wrote:
>>> On Mon, 07 Jan 2013 20:46:54 -0600, Janet Wilder wrote:
>>>
>>>> On 1/7/2013 6:09 PM, Sqwertz wrote:
>>>>> On Mon, 7 Jan 2013 16:57:45 -0600, Sqwertz wrote:
>>>>>
>>>>>> These are much more glorified versions of fried
>>>>>> rice. I have seen a restaurant that *doesn't* offer these - even
>>>>>> the more authentic Chinese restaurants.
>>>>>
>>>>> That should say I have NEVER seen a restaurant that does not offer
>>>>> these. And that's pretty universal across the U.S.
>>>>
>>>> I worked with a fellow whose parents were born in China. His mom
>>>> was a real mail order bride. He said that in his family fried rice
>>>> was something you made with leftovers.
>>>
>>> Except that would be illegal in restaurants, so they make it all fresh
>>> :-)
>>
>> How can it be illegal? I've seen that Restaurant Impossible show and
>> they
>> often have leftovers.
>
> Yeah, they just scrape it off the plates after the customers have
> left.

No, no. I mean cooking more than is needed for that day and putting the
rest in the fridge.
>
> A Chinese restaurant tends to only cook what it needs on demand. It's
> not like they have a whole prime rib in back that didn't get ordered.
> Even the hanging roast/BBQ ducks would be gone before the end of the
> night.

Yes but... Wouldn't they be able to cook extra rice and refrigerate it?
Fried rice does need rice that isn't freshly cooked.

"Sqwertz" > wrote in message
...
> On Mon, 7 Jan 2013 21:23:54 -0800, Julie Bove wrote:
>
>> "Sqwertz" > wrote in message
>> ...
>>
>>> A Chinese restaurant tends to only cook what it needs on demand. It's
>>> not like they have a whole prime rib in back that didn't get ordered.
>>> Even the hanging roast/BBQ ducks would be gone before the end of the
>>> night.
>>
>> Yes but... Wouldn't they be able to cook extra rice and refrigerate it?
>> Fried rice does need rice that isn't freshly cooked.
>
> When you have the proper stove, the rice does not need to be precooked
> and cooked/dried out. Though I have heard that some restaurants set a
> bunch of rice to cook and hold on timers before they leave for the
> night.
>
> Regardless, we were talking about the ADDITIONS to fried rice.

Well I was talking about the rice. Because they would of course have plenty
of meat and veg at the ready.

Julie Bove wrote:

> That looks very similar to 'fried rice' with the exception I've not
> seen any meat in fried rice. It does have peas, smidge of carrots and
> diced onion, all cooked together.

It's boiled or steamed rice, I don't know which one because I never had
steamed rice (at least, that I know of).

> Here, most places offer the fried rice with any meat you want, or
> shrimp or tofu. And there are eggs. I have never liked the stuff
> though but I do love rice.

I too love rice, it must be a family thing, my father and his father too
were always raving about rice. Just saturday I had rice with spinach and
parmigiano reggiano, sunday evening I had rice in hen broth and for tonight
I was thinking about rice with peas and unsmoked bacon: I'd sautee the bacon
in a pan with few olive oil or butter, add the peas and some water, cover
and let go until the peas are cooked, adding water now and then if needed.
Meanwhile I'd cook the rice, drain it and put it in the pan with the bacon
and peas. A quick mix with some grated cheese and let's go.
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin

aem wrote:

>> Now I know what RFC needs: a chinese who wil get all upset because of
>> people posting "chinese" recipes which aren't real chinese.
>> How comes that not even one in a billion and 3 hundred millions ever
>> kicked in here?

> You didn't get an indignant response because the recipe you described
> and the pictures you posted were in fact a Chinese dish. Nothing is
> more Chinese than to take what's on hand (like your prosciutto) and
> maake fried rice out of it. That's the same all over the U.S. and in
> northern Italy. -aem

Then also my leftover frittatas are a chinese dish, or a dish from
everywhere on the planet since people uses leftovers everywhere... come on,
let's get real, we all know what we're talking about.
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin

Sqwertz wrote:
> On Mon, 7 Jan 2013 16:57:45 -0600, Sqwertz wrote:
>
>> These are much more glorified versions of fried
>> rice. I have seen a restaurant that *doesn't* offer these - even the
>> more authentic Chinese restaurants.
>
> That should say I have NEVER seen a restaurant that does not offer
> these. And that's pretty universal across the U.S.

Very easy to make at home, too

Put whatever you want into a frying pan with some oil (usually leftover
meat - dice into small pieces - and/or veggies here, both already
cooked), fry it up briefly on a fairly high heat, seasoning as needed,
add leftover cooked rice and whatever further seasoning you like,
optionally a beaten egg or two, and voila, you have homemade,
clean-up-the-kitchen fried rice.

This is my favorite way of dealing with leftovers. We usually keep
cooked rice in the freezer just to have around for this purpose.

-S-

On Jan 8, 6:54*am, "ViLco" > wrote:
> aem wrote:
> >> Now I know what RFC needs: a chinese who wil get all upset because of
> >> people posting "chinese" recipes which aren't real chinese.
> >> How comes that not even one in a billion and 3 hundred millions ever
> >> kicked in here?
> > You didn't get an indignant response because the recipe you described
> > and the pictures you posted were in fact a Chinese dish. *Nothing is
> > more Chinese than to take what's on hand (like your prosciutto) and
> > maake fried rice out of it. *That's the same all over the U.S. and in
> > northern Italy. *-aem
>
> Then also my leftover frittatas are a chinese dish, or a dish from
> everywhere on the planet since people uses leftovers everywhere... come on,
> let's get real, we all know what we're talking about.

Here is the Japanese version of your frittata -- a way to use up odd
bits of leftovers, although this recipe calls for uncooked
ingredients. Even the name "okonomiyaki" suggests saving money and
eliminating waste:

http://okonomiyakiworld.com/best-oko...ki-recipe.html

ViLco wrote:
> What are the most common fake chinese dishes served in chinese joints and
> restaurants in your area? Here in northern Italy the most widespread fake is
> "riso alla cantonese" (tr. "cantonese rice"), which does not exist nor in
> Canton nor in all of China, or so a chinese friend told me: basically it's a
> dish of rice with no sauces but just a lot of peas and bits of scrambled
> eggs, along with diced prosciutto cotto (!!!). Every chinese restaurant or
> take-away has them on the menu, every single one.
> Here a shot of the infamous cantonese rice:
> http://www.giallozafferano.it/images.../slide-450.jpg
> And in your area?
>
Your dish looks like a *******ized version of Huo Tui Fan Qie Chao Fan
(fried rice with tomato, cucumber and - indeed - cooked ham).

Cheers,

Michael Kuettner

ViLco wrote:
> Il 07/01/2013 18:59, Sqwertz ha scritto:
>
>>> What are the most common fake chinese dishes served in chinese joints
>>> and
>>> restaurants in your area?
>
>> I wouldn't so they are so much as "fake" (they do eat egg rolls and
>> sweet and sour pork in China), just that the recipes are highly
>> modified so as not to resemble their corresponding dish in China.
>
> Now I know what RFC needs: a chinese who wil get all upset because of
> people posting "chinese" recipes which aren't real chinese.
> How comes that not even one in a billion and 3 hundred millions ever
> kicked in here?

"Chinese food" makes as much sense as "European food".
TWofChinaIAVBP ...

Cheers,

Michael Kuettner

On Sat, 26 Jan 2013 20:11:13 +0100, Michael Kuettner
> wrote:

>ViLco wrote:
>> What are the most common fake chinese dishes served in chinese joints and
>> restaurants in your area? Here in northern Italy the most widespread fake is
>> "riso alla cantonese" (tr. "cantonese rice"), which does not exist nor in
>> Canton nor in all of China, or so a chinese friend told me: basically it's a
>> dish of rice with no sauces but just a lot of peas and bits of scrambled
>> eggs, along with diced prosciutto cotto (!!!). Every chinese restaurant or
>> take-away has them on the menu, every single one.
>> Here a shot of the infamous cantonese rice:
>> http://www.giallozafferano.it/images.../slide-450.jpg
>> And in your area?
>>
>Your dish looks like a *******ized version of Huo Tui Fan Qie Chao Fan
>(fried rice with tomato, cucumber and - indeed - cooked ham).

Add pigeon peas (gandules) and it's Puerto Rican rice.
http://www.goya.com/english/recipes/...ce&whichpage=1

On Sat, 26 Jan 2013 20:35:44 +0100, Michael Kuettner
> wrote:

>ViLco wrote:
>> Il 07/01/2013 18:59, Sqwertz ha scritto:
>>
>>>> What are the most common fake chinese dishes served in chinese joints
>>>> and
>>>> restaurants in your area?
>>
>>> I wouldn't so they are so much as "fake" (they do eat egg rolls and
>>> sweet and sour pork in China), just that the recipes are highly
>>> modified so as not to resemble their corresponding dish in China.
>>
>> Now I know what RFC needs: a chinese who wil get all upset because of
>> people posting "chinese" recipes which aren't real chinese.
>> How comes that not even one in a billion and 3 hundred millions ever
>> kicked in here?
>
>"Chinese food" makes as much sense as "European food".

Or Italian food.

On 1/26/2013 2:35 PM, Michael Kuettner wrote:
> ViLco wrote:
>> Il 07/01/2013 18:59, Sqwertz ha scritto:
>>
>>>> What are the most common fake chinese dishes served in chinese joints
>>>> and
>>>> restaurants in your area?
>>
>>> I wouldn't so they are so much as "fake" (they do eat egg rolls and
>>> sweet and sour pork in China), just that the recipes are highly
>>> modified so as not to resemble their corresponding dish in China.
>>
>> Now I know what RFC needs: a chinese who wil get all upset because of
>> people posting "chinese" recipes which aren't real chinese.
>> How comes that not even one in a billion and 3 hundred millions ever
>> kicked in here?
>
> "Chinese food" makes as much sense as "European food".
> TWofChinaIAVBP ...
>
Yes, there are several provinces of China with quite different tastes in
cuisine. I had a Chinese friend from Hong Kong who despised Szechuan
food; too hot and garlicky in his opinion. A lot of Chinese places try
to cater to Western tastes and serve several different regional foods,
not necessarily all that successfully. There's even one that has
"Chinese", Thai and Japanese food on its menu.

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

On Sat, 26 Jan 2013 15:08:06 -0500, James Silverton
> wrote:

> On 1/26/2013 2:35 PM, Michael Kuettner wrote:
> >
> > "Chinese food" makes as much sense as "European food".
> > TWofChinaIAVBP ...
> >
> Yes, there are several provinces of China with quite different tastes in
> cuisine. I had a Chinese friend from Hong Kong who despised Szechuan
> food; too hot and garlicky in his opinion. A lot of Chinese places try
> to cater to Western tastes and serve several different regional foods,
> not necessarily all that successfully. There's even one that has
> "Chinese", Thai and Japanese food on its menu.

I've deleted the topic, but upthread someone asked about fake European
dishes or words to that effect. I just discovered today what everyone
else probably already knows... spaghetti and meatballs is an American
invention.

--
Food is an important part of a balanced diet.