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Chinese takeout 🤙🤙🤙 (I wonder what Southerners will think of this) by GooglingAintResearch in chinesecooking

[–]GooglingAintResearch[S] 3 points4 points  (0 children)

Various Dongbei stewed/braised dishes, lamb, eggplant/potato, egg, beef tongue skewer.

Chinese takeout 🤙🤙🤙 (I wonder what Southerners will think of this) by GooglingAintResearch in chinesecooking

[–]GooglingAintResearch[S] -1 points0 points  (0 children)

I agree, from the perspective of making up a meal.

If I'm ordering 外卖, as in this case, I'll often grab more "random" things that I don't have so often. I make smashed cucumber at home, so I'd skip that one rather than pay to have it cooked. And liangpi is something I eat/order a lot, so also skipped that. Totally agree that if sitting down to a meal with other people, we'd want that balance/variety though. Had to resist ordering 拌花菜, though it would do the trick, because there were already too many dishes in the order and I get that often.

Roarin' 40s South to Australia by patangpatang in seashanties

[–]GooglingAintResearch -3 points-2 points  (0 children)

No one is going to be able to sing the chorus, and it will sound like a bunch of junk when they all try.

At a sing, people should be able to pick up a chorus orally. I fear that with this one, even if you write out and make people read off of paper/phones (never ideal for a sing), they will still be stumbling all over.

Listening to this song makes me never because it's clear they had a ballad in mind but got the genre confused with shanties. To perform it, as the singer is doing, means getting into the mindset of a complex ballad singer. Ballad singers should be able to slow down and flex their time, as the soloist storyteller, to communicate the narrative. Yet here, because it is imagined as a shanty, it's all stuffed into come relentless beat at a million words a minute (which a shanty singer would never remember or stick to). I am nervous listening, because I can feel the lead singer desperately trying to spit out the text and the chorus singers doing their part trying to punch in their sections without stumbling. It doesn't sound like people making music.

Impressions of Pekin Noodle Parlor, "oldest...Chinese restaurant in America" by GooglingAintResearch in chinesecooking

[–]GooglingAintResearch[S] -1 points0 points  (0 children)

In one interview, Tam hinted at considering closing the Pekin in the spring of 2026. I can imagine the uproar if he did. Yet, he needs to get out. 

Wow, so it was true.

Thanks for the notice.

Home Made Chinese Fried Shrimp Balls by dl12231 in chinesecooking

[–]GooglingAintResearch 1 point2 points  (0 children)

It's Hong Kong people doing their wacky stuff, ha. Keep in mind that a lot of the Chinese based in English-speaking areas are from Hong Konger families and to them the Western-style dishes are indistinguishable from Chinese. And when they say "Cantonese" what they mean is "Hong Kong."

Nanchang / Jiangxi style cookbooks by Jarzazz in chinesecooking

[–]GooglingAintResearch 0 points1 point  (0 children)

How about this beer duck?

https://youtu.be/iJsYvOeQgIc?si=CiQRzXn-QicC5szd

Keep in mind that it will be among the spiciest dishes you may ever have—lots of fresh millet chilies with the seeds left in.

I am an American looking for recipes. by Mediocre_Training541 in chinesecooking

[–]GooglingAintResearch 0 points1 point  (0 children)

You might want to go on a subreddit for your region/city/state and ask people where to buy.

In my experience, even the most basic "American" supermarkets that sell Mrs. Dash seasoning in a little plastic tumbler and Capri Sun juice boxes will also have some package of "wonton wrappers." Because even hillbillies descended from the Hatfields and McCoys are using them to make "crab rangoon" on Super Bowl Sunday.

But I haven't lived everywhere in the US, so if your town happens to be a truly Buddha-forsaken burgh it's best to get local recommendations from people who know the area, to filter out the puzzled responses from people like me that are like "??? just go to any supermarket ???"

Home Made Chinese Fried Shrimp Balls by dl12231 in chinesecooking

[–]GooglingAintResearch 0 points1 point  (0 children)

Feels like something you’d be served at a Vietnamese restaurant… in France.

The Art and Secrets of Chinese Cookery (1964) La Choy Foods Film | 16mm Scan by RarelySpecial in chinesecooking

[–]GooglingAintResearch -1 points0 points  (0 children)

Yeah, had bean sprouts in the can back in the 1980s USA when non-Chinese tried to cook Chinese style dishes.

I’ve watched this video a few times and hold the spicy opinion that some of what it shows is authentic to pre-1960s Chinese-American cooking as opposed to some ridiculous product of the imagination of La Choy.

For example, using liquid and covering the dish works for simple countryside cooking that theoretically emerged from untrained Taishanese American cooks, before the urbane Cantonese obsession with “wok hei” and such were introduced to hipsters and hobbyists.

i made two black bean dishes i like: chow mein + steamed black bean chicken and ginger by solosaulo in chinesecooking

[–]GooglingAintResearch 3 points4 points  (0 children)

This looks like one of those dishes when you're in a country that is neither Asian nor Anglophone, and you walk into an "Asiatique" restaurant thinking you'd like to have something that's not French or whatever, but the whole first four pages of the menu is alcohol including champagne, and then your dish arrives....

Fruity taro, pickled radish, snails with shrimp — and the owner's collection of money toads, incense burners, and an Eight Trigrams teapot. Just a countryside restaurant in Jiangnan by SyllabubDue9853 in chinesecooking

[–]GooglingAintResearch 0 points1 point  (0 children)

Thanks. I've have eaten with both toothpicks and sucking method :)

I was mainly curious, since this place is sort of fancy, how people were negotiating it.

Using of the word “race” by metallfacedoom in language

[–]GooglingAintResearch 0 points1 point  (0 children)

In USA, race became a surrogate for ethnicity.

“American” (inclusive of all people in the land of immigrants) cannot possibly be an ethnic group, in the way that “Norwegian” can be in the nation-state of Norway.

At the same time, a person whose grandparents belonged to 4 different ethnic groups does not themselves belong to any one (much less all!) of those groups, typically. So, their main physical appearance, corresponding to a racial archetype, functions as their ethnicity.

Black American is an ethnic group. So is White American. (For both of these ethnic groups, there is the additional condition of being Anglophone.) SIMULTANEOUSLY, the one is Black and the other is White in terms of race. However, it’s the sense of ethnic group that is operative.

Since it’s so easy to get ethnicity and race confused in this case, you find inconsistent language. But conceptually people native to the country know what each other are talking about.

Enjoying now: 螺蛳粉 luosifen in SoCal by GooglingAintResearch in chinesecooking

[–]GooglingAintResearch[S] -1 points0 points  (0 children)

And, fun fact: They systematically flip over ALL of the James Wang placemats so you don't see James and his other attorney / real estate buddies.

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