Something cultural

People in the US generally like Chinese food( whether it really is Chinese will be another topic). So here’s something interesting. People like Chinese food, but few actually try to learn to make it. It’s beyond me, because in Asia, whenever something gets popular(food wise), there will be a flock of people selling the same stuffs until the craze dies down. I don’t know about Europe, but Americans seems to enjoy going to take out places and pay the Chinese for food that takes about 10 min to prepare.

If it takes 10 min to prepare, how hard can it be?

Ok, not exactly 10 min because there are pre-preparations involved, but I cook and I know it’s not hard at all. In fact, any Chinese grocery store has everything you need, from recepie to the chopsticks.

Then here’s another problem. Usually if I raise such a question especially on an internet forum, people get offended because someone’s “exposing” their “weakness”.

I guess the real question isn’t really about the tasty chinese food or people being offended, but a question of how people in a culture take on the challenge of maintaining its competitiveness against something foreign(whether the threat is local or abroad).

I can’t speak for any other culture, but typically, Chinese try to grasp any opportunity to aquire new skill or basically, make more money. In the same shopping complex, the sandwich shop closes at 8pm, the pizza place at 10pm, and the Chinese take out at 11pm. It sounds like a locus attack, just that this isn’t seasonal.

One last question, what if this topic is raised by a westerner instead?

It’s also ironic that in TV commercials in Asia, they always get some unknown causian specialist to present the products cus it will sound more convincing.

There’s too much preperation involved for me. My ex was taiwanese and the cooking part is quick, but all the different things you have to have in advance to get the right taste and prep time, too much for me. I don’t want to spend a lot of time cooking, even less just getting stuff together to get ready to cook. I’d bet others feel similar. I’ve had the real stuff, taste is too foreign to what I know as food, can’t do it. I like the panda express americanized chinese food, sugar heavy orange chicken and beef + broccoli. I’d gladly pay to get some in 2 minutes than to fill my fridge with the ingredients. Plus a lot of those things that go into it stink to me before they’re cooked. I couldn’t stand going into my ex’s fridge, but after it was made it all tasted good. I guess it’s convienence that takes me to the take out places.

I was kung powed a chicken. Fo real

Hey molested, why don’t you offer up a good receipe (or a link)… say, something an American wouldn’t normally try, but is easy to make and similar to something someone would see in China

< besides dumplings which are too easy :slight_smile: >

Im sure people will make it, me included.

It is nice to get out of the house to eat though, especially when you live by yourself - here in Houston there lots of choices, including tons of Vietnamese places (boat people after the war settled here). you can buy a mean Pho Ga

I’ve got doc’s appointment at eight, but I’ll start with a quick one.

Scrambled egg with tomato:

eggs x 2
tomato x 1, diced or sliced to 1/8 size( I don’t know how to phrase it)
light brown sugar ( preferred)
oil ( don’t use olive oil for chinese food, it won’t taste right. Use sunflower oil or something)

oil on pan, heat it up… how much oil? hmm… maybe like 3 table spoons? I just do it by eye.

put in the tomatoes and let it sit for a while until they start to get a little soft

then put more oil and drop the eggs and stir/mix them immediately until they are almost cooked. The juice from the tomatoes will make look wet.

add the sugar and a bit of salt. Adjust the taste to your liking. It’s supposed to taste on the sweet side and is one of those simple dished that kids love.

to make dumplings from scratch takes time and skill. Of course you can buy the pre-made skins and make your own fillings. There are just some standard spices that you need to mix with the meat.

Or you can buy those frozen ones.

2 ways of cooking dumplings.

Water boiled… duh. Boil the water, drop the dumplings. When the water boils again, pour in a cup of water. Then the water will boil again and repeat this 2 more times. This is to ensure that the fillings are fully cooked.

Water pan-fried. You get this mostly in Japanese restaurants because the Japanese love it more than the Chinese, but it’s still Chinese.
Oil and heat the pan. Drop the dumpling onto it right side up. Let the bottom of the dumplings fry until it’s somewhat burnt. Then add a cup or 2 of water into the pan and cover the pan right away. The water will steam the rest of the dumpling. When the water is gone, add more until you feel that the meat is fully cooked inside.

soy sauce(2/3), rice vinegar(1/3), chopped garlic and a few drops of seasme oil.