On Thursday, September 17, 2015 at 9:01:32 PM UTC-4, Dave Smith wrote:
> On 2015-09-17 20:19, Brooklyn1 wrote:
> > On Thu, 17 Sep 2015 18:59:00 -0400, Dave Smith
> > > wrote:
> >
> >> On 2015-09-17 5:59 PM, Brooklyn1 wrote:
> >>
> >>>> Ever hear of bok choy? That is what the Chinese use. Celery was
> >>>> a substitute in the West for immigrants who could not get bok
> >>>> choy.
> >>>
> >>> I use both, very often and in the same dish, same as the Chinese do...
> >>> celery is not a substitute for bok choy... they are very differently
> >>> flavored/textured.
> >>
> >> Many years ago I was out in Winnipeg and went for Chinese food. I am not
> >> sure what exactly it was supposed to be a substitute for, but egg rolls
> >> had a lot of cabbage in them. Yech.
> >
> > Chinese egg rolls are primarily filled with shredded cabbage, plus
> > bits of roast pork or shrimp. If you don't like cabbage you should
> > never order eggrolls.
>
>
> Not around here. They have bean sprouts, bok choy, celerey, buts of
> shrimp and chicken, but not cabbage.

Egg rolls have been mostly cabbage all my life, hereabouts. Spring
roll fillings vary a bit more.

Cindy Hamilton

Cindy Hamilton wrote:
>
> Egg rolls have been mostly cabbage all my life, hereabouts. Spring
> roll fillings vary a bit more.

I've never cared too much for the egg rolls due to all the cabbage.
Good only with lots of sweet/sour sauce.

Spring rolls though, I absolutely love. I need to make a batch
sometime soon. I forget what I filled them with though. Any ideas
would be welcome.

"sleeps with ferret"

On Fri, 18 Sep 2015 03:36:11 -0700 (PDT), Cindy Hamilton
> wrote:

>On Thursday, September 17, 2015 at 9:01:32 PM UTC-4, Dave Smith wrote:
>> On 2015-09-17 20:19, Brooklyn1 wrote:
>> > On Thu, 17 Sep 2015 18:59:00 -0400, Dave Smith
>> > > wrote:
>> >
>> >> On 2015-09-17 5:59 PM, Brooklyn1 wrote:
>> >>
>> >>>> Ever hear of bok choy? That is what the Chinese use. Celery was
>> >>>> a substitute in the West for immigrants who could not get bok
>> >>>> choy.
>> >>>
>> >>> I use both, very often and in the same dish, same as the Chinese do...
>> >>> celery is not a substitute for bok choy... they are very differently
>> >>> flavored/textured.
>> >>
>> >> Many years ago I was out in Winnipeg and went for Chinese food. I am not
>> >> sure what exactly it was supposed to be a substitute for, but egg rolls
>> >> had a lot of cabbage in them. Yech.
>> >
>> > Chinese egg rolls are primarily filled with shredded cabbage, plus
>> > bits of roast pork or shrimp. If you don't like cabbage you should
>> > never order eggrolls.
>>
>>
>> Not around here. They have bean sprouts, bok choy, celerey, buts of
>> shrimp and chicken, but not cabbage.
>
>Egg rolls have been mostly cabbage all my life, hereabouts. Spring
>roll fillings vary a bit more.
>
>Cindy Hamilton

The first five recipes for egg rolls I checked on the net had cabbage
as the first ingredient and as the largest quantity. I've ordered
eggrolls at many hundreds of Chinese restaurants all over North
America, ALL were filled primarilly with cabbage, even frozen eggrolls
at the market are primarilly filled with cabbage. I don't order
spring rolls very often (they're not Chinese restaurant fare, usually
Thai) but even those were filled mostly with cabbage. Today most
Chinese restaurants order as many prepared foods as they can from
wholesalers but years ago Chinese restaurants were family affairs
where the Chinese family did all the prep by hand, I'd often see them
sitting around a rear table making wontons and eggrolls. The Chinese
restaurant around the corner where I grew up had a small backyard, in
good weather they'd be outside preparing food, they had a vegetable
garden too, they trained melons, zukes, cukes, etc. to grown on the
fence and on hedges. The block I lived on had the garages behind the
houses accessed by a driveway that bisected the entire block up to the
avenue where all the stores were. At the end of the driveway there
was a chainlink fence where I could look into the back yard of the
Chinese restaurant, and I'd often watch them preparing food, of course
I was there to check out the Chinese girls and I'd flirt with those
with 'yong' boobiliciousness... their parents watched them too
carefully, but still I got lots of shy smiles... I think they liked my
1955 Schwinn Phantom. That corner of Ave. P & E. 2 St was
occasionally featured in the local newpapers magazine section because
the four stores comprising that corner were a Chinese hand laundry, an
Italian pork store, a pizzaria, and that Chinese restaurant. Of
course all of Brooklyn was very 'ethno-mogenous', still is. I harbor
absolutely no racism/prejudice towards females of any ethnicity,
nationality, religion, or their bra size... I love all women... my
only problem is I can't choose, I want them all!
http://schwinncruisers.com/bikes/phantom/

On Fri, 18 Sep 2015 16:25:38 -0500, Sqwertz >
wrote:

>On Fri, 18 Sep 2015 12:58:53 -0400, Brooklyn1 wrote:
>
>> I don't order
>> spring rolls very often (they're not Chinese restaurant fare, usually
>> Thai) but even those were filled mostly with cabbage.
>
>Spring rolls are fried and usually contain smaller amounts of cabbage
>as well as vermicelli and pork or shrimp. Summer rolls are not fried
>and contain primarily soft lettuce, vermicelli, and herbs (+ tofu,
>pork, shrimp) wrapped in tapioca/rice papers. Cabbage is to hard to
>roll up inside the fragile summer roll skins.
>
>Too many people are confusing SPRING rolls with SUMMER rolls. The
>proper term for those fresh rolls are SUMMER ROLLS. But the incorrect
>term has slowly been going viral among the uninformed.
>
>Hmmm, summer rolls sounds good right now... I suck at rolling them
>but they still taste the same!
>> Today most
>> Chinese restaurants order as many prepared foods as they can
>
>Blah.. blah...blah. Save the bullshit for your pre-fab food
>grandkids. Maybe there in your Podunk Corner they cook foodservice
>crap, but 97% of Chinese restaurants cook pretty much from scratch
>with the obvious exceptions of wrappers and some sauces.
>
>-sw

On Fri, 18 Sep 2015 16:25:38 -0500, Sqwertz >
wrote:

>On Fri, 18 Sep 2015 12:58:53 -0400, Brooklyn1 wrote:
>
>> I don't order
>> spring rolls very often (they're not Chinese restaurant fare, usually
>> Thai) but even those were filled mostly with cabbage.
>
>Spring rolls are fried and usually contain smaller amounts of cabbage
>as well as vermicelli and pork or shrimp. Summer rolls are not fried
>and contain primarily soft lettuce, vermicelli, and herbs (+ tofu,
>pork, shrimp) wrapped in tapioca/rice papers. Cabbage is to hard to
>roll up inside the fragile summer roll skins.
>
>Too many people are confusing SPRING rolls with SUMMER rolls. The
>proper term for those fresh rolls are SUMMER ROLLS. But the incorrect
>term has slowly been going viral among the uninformed.
>
>Hmmm, summer rolls sounds good right now... I suck at rolling them
>but they still taste the same!
>> Today most
>> Chinese restaurants order as many prepared foods as they can
>
>Blah.. blah...blah. Save the bullshit for your pre-fab food
>grandkids. Maybe there in your Podunk Corner they cook foodservice
>crap, but 97% of Chinese restaurants cook pretty much from scratch
>with the obvious exceptions of wrappers and some sauces.
>
>-sw

There are all kinds of spring roll recipes, mostly regional. Some
Dwarf Howdy Doody marionette who spent their entire existence in the
constipated bowels of south east Texas is no authority on how most
oriental restaurants prepare Princess Summer, Fall, Winter, Spring
rolls especially with no citations. Anyone who Googles <spring roll
recipes> will find so many different kinds their marionette strings
will become all knotted.

Brooklyn1 wrote:
> On Fri, 18 Sep 2015 16:25:38 -0500, Sqwertz >
> wrote:
>
>> On Fri, 18 Sep 2015 12:58:53 -0400, Brooklyn1 wrote:
>>
>>> I don't order
>>> spring rolls very often (they're not Chinese restaurant fare, usually
>>> Thai) but even those were filled mostly with cabbage.
>>
>> Spring rolls are fried and usually contain smaller amounts of cabbage
>> as well as vermicelli and pork or shrimp. Summer rolls are not fried
>> and contain primarily soft lettuce, vermicelli, and herbs (+ tofu,
>> pork, shrimp) wrapped in tapioca/rice papers. Cabbage is to hard to
>> roll up inside the fragile summer roll skins.
>>
>> Too many people are confusing SPRING rolls with SUMMER rolls. The
>> proper term for those fresh rolls are SUMMER ROLLS. But the incorrect
>> term has slowly been going viral among the uninformed.
>>
>> Hmmm, summer rolls sounds good right now... I suck at rolling them
>> but they still taste the same!
>>> Today most
>>> Chinese restaurants order as many prepared foods as they can
>>
>> Blah.. blah...blah. Save the bullshit for your pre-fab food
>> grandkids. Maybe there in your Podunk Corner they cook foodservice
>> crap, but 97% of Chinese restaurants cook pretty much from scratch
>> with the obvious exceptions of wrappers and some sauces.
>>
>> -sw
>
> There are all kinds of spring roll recipes, mostly regional. Some
> Dwarf Howdy Doody marionette who spent their entire existence in the
> constipated bowels of south east Texas is no authority on how most
> oriental restaurants prepare Princess Summer, Fall, Winter, Spring
> rolls especially with no citations. Anyone who Googles <spring roll
> recipes> will find so many different kinds their marionette strings
> will become all knotted.
>
>
YUMMY!

-----------------------------------------------------------------------------------

>> Omelet wrote:
>
>> He hates me 'cause I never slept with him...
>
> He hates himself because he is all he has to sleep with
> I don't know, sometimes he used to seem normal, then he went petty
> trough vindictive and now I just shun contact. I have enough crazies to
> deal with in my world without encouraging those who refuse to take their
> meds.

For the record, I never once even considered sleeping with you. And
you know that. You're the one who somehow got the idea that I was
going to move in with you - and you posted that to RFC just out of the
total blue.

After having met you twice at casual austin.food gatherings 2 or 3
years ago and not giving you any indication that there was any sort of
romantic interest in the least, you somehow twisted that into MY
MOVING IN WITH YOU?

That was just way too Psycho for me. I sat there at stared at the
screen for at least 15 minutes wondering, WTF? That was just way too
spooky. I've met weird, semi-psycho women before but you win, hands
down. Mapi of austin.general still holds the male title, but at least
he announced his psychosis right there lying on the floor of the bar
at B.D. Reilly's rather than romantically obsessing over me for 2
years.

Needless to say, you need to come to terms with what happened and why
your mind works that way and stop making up excuses for your fixation
and disappointment before we become the next Yoli and Michael. I'd
prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

And Jeremy, I was just tired of your decade of bullshit and visions of
grandeur about all these things you're "working on" or have not done
in the past. Even posting a call for meetings with imaginary people
about imaginary projects of yours at "the normal time and place", as
if you are somebody important with a life. I'm pretty sure you're
manic depressive mixed with habitual liar.

Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw
---------------------------------------------------------------------------------------

Sqwertz wrote:
> And I have never even been in SE Texas. I don't even think there IS a
> "Southeast Texas" - just a SOUTH Texas.
>
> -sw


Penis stew country?

-----------------------------------------------------------------------------------

>> Omelet wrote:
>
>> He hates me 'cause I never slept with him...
>
> He hates himself because he is all he has to sleep with
> I don't know, sometimes he used to seem normal, then he went petty
> trough vindictive and now I just shun contact. I have enough crazies to
> deal with in my world without encouraging those who refuse to take their
> meds.

For the record, I never once even considered sleeping with you. And
you know that. You're the one who somehow got the idea that I was
going to move in with you - and you posted that to RFC just out of the
total blue.

After having met you twice at casual austin.food gatherings 2 or 3
years ago and not giving you any indication that there was any sort of
romantic interest in the least, you somehow twisted that into MY
MOVING IN WITH YOU?

That was just way too Psycho for me. I sat there at stared at the
screen for at least 15 minutes wondering, WTF? That was just way too
spooky. I've met weird, semi-psycho women before but you win, hands
down. Mapi of austin.general still holds the male title, but at least
he announced his psychosis right there lying on the floor of the bar
at B.D. Reilly's rather than romantically obsessing over me for 2
years.

Needless to say, you need to come to terms with what happened and why
your mind works that way and stop making up excuses for your fixation
and disappointment before we become the next Yoli and Michael. I'd
prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

And Jeremy, I was just tired of your decade of bullshit and visions of
grandeur about all these things you're "working on" or have not done
in the past. Even posting a call for meetings with imaginary people
about imaginary projects of yours at "the normal time and place", as
if you are somebody important with a life. I'm pretty sure you're
manic depressive mixed with habitual liar.

Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw
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