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Started By
Message
re: Standardized "American" Chinese food
Posted on 10/24/10 at 7:08 pm to DanglingFury
Posted on 10/24/10 at 7:08 pm to DanglingFury
quote:
the original Iron Chef
Japanese?
To answer the original question, there is a Chinese food school in Des Moines. Turns out hundreds each year and sets them up in various locations.
2
Posted on 10/24/10 at 7:16 pm to Tigertown in ATL
There is also a very large egg roll factory in Denver that sells to about 90% of the restaurants and a fortune cookie plant in California the same and a sauce plant of where I forget.
And Mexican is pretty much the same. With few exceptions, Baton Rouge Mexican is transplanted to vitually all other suburban areas around the country. Same with Chinese.
I can't stand the mexican. I can tolerate some of the Chinese on occasion.
And Mexican is pretty much the same. With few exceptions, Baton Rouge Mexican is transplanted to vitually all other suburban areas around the country. Same with Chinese.
I can't stand the mexican. I can tolerate some of the Chinese on occasion.
Posted on 10/24/10 at 7:31 pm to Tigertown in ATL
quote:
Japanese?
Only three of the seven chefs cook/specialize in Japanese. Chef Kenichi's specialty is Chinese.
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