[Sca-cooks] Re: Chinese takeout (was Mario Nebbits & mincemeat)

[Generys ferch Ednuyed]

> [Although, not to leave topic or anything, has anyone else noticed
> that the prep work in Chinese take-out (and in restaurants) is simply
> not what it was 10 or 20 years ago? Everything is in much larger
> hunks, either because it's faster and less skilled a task, or because
> it takes up more space in a quart container, or for some more
> esoteric reason, but the days of the 1/16 inch uniform shred seem to
> be dying out, except in the really high-quality restaurants (seems
> like Shanghainese and Taiwanese places go in for this, at least in my
> area). Is this a personal peeve for anyone but me?]

Yes - this annoys the **** out of me - not that I was eating chinese takeout
20 years ago, but I want to be able to eat pieces of sesame chicken, off
chopsticks, in one bite.  This should *not* be too much to ask - because
frankly there is *no* graceful way to bite a piece of chicken in two while
holding chopsticks...

Generys