Text 37162, 105 rader
Skriven 2010-04-27 00:55:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Jim Weller
Ärende: Re: The Lucky Key
=========================
 -=> On 04-25-10  23:10,  Jim Weller <=-
 -=> spoke to All about The Lucky Key <=-

 JW> I had some left over pork chops, bean sprouts and lots of celery so
 JW> I made up a batch of old fashioned (1960s style) Canadian-Chinese
 JW> chop suey and it got me to reminiscing about how Chinese food has
 JW> evolved and grown in sophistication and variety in North America
 JW> over 40 years.

And we all have grown in our tastes for the various varieties of Chinese
food over the years.  In the late 50's, our version of Chinese was Chun
King chop suey in two cans, with crispy noodles from another can.  After
a decade or so, Gail took a class here in Columbia and learned a lot. We
still use the same wok that she bought as a result of that class.

Although we have since branched out into other ethnic foods (Indian,
Ethiopian, Thai, Cajun) -- Chinese remains one of our more frequent
standards and our current choices, either cooking at home or eating out,
are nothing like that original chop suey mix.

 JW> Growing up in the country I was totally unaware of the existence of
 JW> Chinese food in the 50s. We moved to Ottawa in 1962 and Dad's
 JW> employer ordered Chinese takeout for the staff Christmas party and he
 JW> liked it. So we ventured out as a family shortly thereafter to try
 JW> it. Ottawa had just a handful of Chinese restaurants at the time,
 JW> all of them serving up that quaint and curious stuff called
 JW> Chinese-Canadian: six kinds of chop suey (beef, pork, chicken,

I can remember going to Ottawa and visiting some of the restaurants
there.  There was one street that was lined with old houses which had
been converted into restaurants -- not far from the Embassy suites hotel
where I was staying.  We went to one of them with a guy who spoke pretty
good Chinese and ordered for us off the menu.   Lots of noodle dishes,
and all very good.  That place was about as big as a small town house.
There was another place that was on the second floor of a corner
building -- lots of Orientals eating there, many at large tables seating
10 people or more.

 JW> By the 70's I stopped going there as it wasn't cool any more and the
 JW> Ottawa restaurant scene was starting to emerge from the dark ages
 JW> and there were lots of new places and cuisines to try.

My visit would have been after that, in the 80's or early 90's.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Pork & Shrimp Pot Stickers
 Categories: Appetizers, Asian
      Yield: 8 servings
 
    3/4 lb Ground pork
    1/4 lb Shrimp
           -peeled and chopped finely
    1/2 c  Green onions -- finely
           -minced
    1/2 lb Water-chestnuts
           -peeled and cut into very
           -fine pieces
      3 tb Light soy sauce
      3 tb Shaoxing wine
      1 ts Minced fresh ginger
      1 tb Cornstarch
      1 ts Sugar
      2 ts Dark sesame oil
     10 oz Wonton skins
           -peanut oil for filming
           -skillet
    1/4 c  Water
           -vinegar, soy sauce, and
           -Chinese-style hot chile oil
           -for dipping
 
  In a large bowl mix pork, shrimp, green onions, water chestnuts, light
  soy sauce, wine, ginger, cornstarch, sugar, and sesame oil. Have a
  small bowl of cold water handy. Place about 2 teaspoons filling in
  middle of each wonton skin. Dip finger in water and moisten edge of
  wonton skin, fold in half over filling to form a crescent shape, and
  pinch edges together to seal.

  As pot stickers are completed, lay in 1 layer on a sheet of waxed
  paper. Film a large, heavy skillet with peanut oil and heat over
  burner set to medium until oil is fragrant. Place 1 layer of pot
  stickers in pan, seam side up, and fry gently until bottoms are golden
  brown (about 6 minutes).

  Pour in the 1/4 cup water, immediately cover pan and reduce heat to
  low, and cook 10 minutes. With a slotted spatula place pot stickers on
  serving platter and keep warm. Repeat until all pot stickers have been
  cooked. Place vinegar, soy sauce, and hot chile oil on table.
  
  NOTES : Serve pot stickers, letting each person mix dipping sauce on
  his or her plate. Yield: 8 servings (serving size: 6 pot stickers.
  
  Recipe By     : + 1995 Cole Group, Inc.
  
  From: George Elting                   Date: 02-09-01 Cooking
 
MMMMM


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