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Started By
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Standardized "American" Chinese food
Posted on 10/24/10 at 6:41 pm
Posted on 10/24/10 at 6:41 pm
I'm about to dig into some General Tso's, and I was wondering...How is all Chinese takeout pretty much the same? Is there some kind of large scale Chinese food franchising? Especially given that you have Chinese-born cooks all creating the same Americanized recipes.
4
Posted on 10/24/10 at 6:52 pm to Macphisto
Americans don't want to eat actual real Chinese food. The same goes for real mexican food.
Most of the chinese and mexican places in america are made to be american dishes resembling other countries.
Take the burrito for example.. its not really a dish made in mexico, but it tastes and looks like a mexican dish.
Most of the chinese and mexican places in america are made to be american dishes resembling other countries.
Take the burrito for example.. its not really a dish made in mexico, but it tastes and looks like a mexican dish.
Posted on 10/24/10 at 6:54 pm to Ryan3232
quote:
Take the burrito for example.. its not really a dish made in mexico, but it tastes and looks like a mexican dish.
So you're telling me they don't serve some sort of filling rolled up in a tortilla in Mexico?
Posted on 10/24/10 at 7:03 pm to Ryan3232
quote:
Americans don't want to eat actual real Chinese food.
I think about this every time I watch the original Iron Chef...even though it's world class chefs, never looks like anything I'd ever want to eat. Not saying I wouldn't try it, but it's never anything I'd be excited to eat.
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.
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 7:19 pm to offshoreangler
quote:Im telling you that its not a common dish in mexico. Its more common in america.
So you're telling me they don't serve some sort of filling rolled up in a tortilla in Mexico?
Posted on 10/24/10 at 7:21 pm to Ryan3232
quote:
Im telling you that its not a common dish in mexico. Its more common in america.
It's pretty common in northern Mexico. A burrito is just a taco with a flour tortilla. Beans, rice, and meat.
None of this cheese, sour cream, other nonsense that the Mexican Subways like to over stuff their product with.
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.
Posted on 10/25/10 at 8:31 am to Macphisto
quote:
Especially given that you have Vietnamese-born cooks all creating the same Americanized recipes.
FIFY
Posted on 10/25/10 at 8:40 am to Macphisto
Same thing as Tex-Mex, give Americans what they're used to.
China's a big fricking country, American's will never grasp the different types of food. It's liking stopping at a town in Beijing and asking for "American food," you could be asking for a hundred different things.
China's a big fricking country, American's will never grasp the different types of food. It's liking stopping at a town in Beijing and asking for "American food," you could be asking for a hundred different things.
Posted on 10/25/10 at 9:11 am to Macphisto
The Chinese have pretty specific recipes for all traditional dishes. Slight variations in ingredients will result in a different dish.
The difference between mediocre and excellent Chinese food is usually due to the quality and freshness of the ingredients. Are they using pre-packaged ingredients or starting from scratch? And the skill of the cook also comes into play. A bad cook will not achieve the same textures or levels of doneness as a good cook.
The difference between mediocre and excellent Chinese food is usually due to the quality and freshness of the ingredients. Are they using pre-packaged ingredients or starting from scratch? And the skill of the cook also comes into play. A bad cook will not achieve the same textures or levels of doneness as a good cook.
Posted on 10/25/10 at 9:30 am to Poodlebrain
quote:
And the skill of the cook also comes into play. A bad cook will not achieve the same textures or levels of doneness as a good cook.
You can say that about any type of cuisine
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