esrosedotblog

In the old days, "eating Chinese" meant a can of La Choy Chow Mein and a can or bag of their dry noodles.

Of course, in these days of sophisticated eating experiences the open a can approach is frowned on if not actually disdained.

I moved on, as we did with restaurants, to other forms of what we now call "Asian" food.

But, when the chips are down, chinese is fucking chinese and there is no way around it. It is the "meat and potatoes" of oriental cuisine.

So, every once in awhile I put aside the dim sung and the advanced egg rolls and just get the three can meal provided by La Choy (a US conglomerate). The same meal that my mother served. My wife served. I served. And still have today.

I carefully follow directions. Cook the chicken and the sauce hard then dump in the vegetables and just warm those up.

Serve the wet parts over rice and accompany with the dry noodles.

I suppose that we could just have the noodles but putting that canned stuff out on a cold plate does not appeal. And I do not, as a rule, do the combining of things like the dries and the wets. This should be done by the diner to suit himself.

I am really just fessing up here. I do buy the Changs products and some of the others as well. All good. But hands down nothing can quite come up to good old Chef La Choy out of a can.

Labels: cooking