[Sca-cooks] OP food question

[Susan Fox-Davis]

DAMN but you all are making me hungry.  And here I'm in the San Fernando
Valley which is NOT the part of town where you get a lot of high-authenticity
Chinese.  Only one good dim sum joint which only does the dim sum thing on
weekends.  One Chinese supermarket, 99 Ranch Kawa Market, which probably won't
have any of these dishes premade.  Gaaak.

On the other hand, we live between some good "South Asian" [mostly Indian]
markets and Korean neighborhood.  Give me a big bucket of bulgogi and leave me
alone and I'm a happy camper.

The description of Toysan as "Cantonese Hielands" just cracks me up.

Selene C.

"Phil Troy/ G. Tacitus Adamantius" wrote:

> Also sprach lilinah at earthlink.net:
>
> >Another tasty thing he introduced me to was a giant dinner plate
> >sized thin ground pork patty with plenty of garlic... I never found
> >a recipe for this...
> >
> >So, Frater Adamantius, anyone else... can you help?
>
> Ah, steamed pork patty... this is alleged to be a down-home type dish
> that rarely turns up as mainstream restaurant fare except in the old,
> hard-line Cantonese restaurants. Back when most Chinese restaurants
> in the US were Cantonese, and when most of _those_ were run by
> immigrants from Toysan (essentially the Cantonese Hielands, as it
> were, complete with an accent nearly undecipherable to mainland
> Cantonese people), this is what Cantonese-American families would eat
> as part of Sunday dinner, but they might be ashamed to order it in a
> restaurant or serve it at a banquet.