On Thu, 1 May 2008 11:04:12 -0700 (PDT), Tippi
wrote:

On Apr 30, 7:04 pm, Ken Blake
wrote:

What I don't particularly like is the dish called "beef tripe," often
found in dim-sum restaurants. This is usually an assortment of various
internal organs, only one of which is tripe. I'm not fond of most of
the others.

In Chinese it's called "beef mixed", meaning a mix of organ meats. The
translation is at fault.


Yes, clearly. But regardless of the name, I'm not fond of it.

--
Ken Blake
Please Reply to the Newsgroup

On Thu, 01 May 2008 18:27:50 GMT, "James Silverton"
wrote:

Tippi wrote on Thu, 1 May 2008 11:04:12 -0700 (PDT):

What I don't particularly like is the dish called "beef
tripe," often found in dim-sum restaurants. This is usually
an assortment of various internal organs, only one of which
is tripe. I'm not fond of most of the others.

In Chinese it's called "beef mixed", meaning a mix of organ
meats. The
translation is at fault.

The restaurant that I have mentioned, Bob's Shabu-Shabu, has
some interesting things in addition to its namesake dish, like
"Pork Intestine over Rice" and "Spicy Pig Blood with Tripe",


I've never had pig blood, but I've had duck blood. I like it a lot.


that I've not had the nerve to try but the dishes I have had
were good. Those who have memories of the bath time scrubber
might like to try "Loofha with Clam".


Loofah is a zucchini-like vegetable fairly commonly seen in Chinese
markets and restaurants. It's pretty bland and doesn't taste at all
like bathtub sponges.

--
Ken Blake
Please Reply to the Newsgroup

"James Silverton" wrote:
Tippi wrote on Thu, 1 May 2008 11:04:12 -0700 (PDT):
[ . . . ]
The restaurant that I have mentioned, Bob's Shabu-Shabu, has
some interesting things in addition to its namesake dish, like
"Pork Intestine over Rice" and "Spicy Pig Blood with Tripe",
that I've not had the nerve to try but the dishes I have had
were good. Those who have memories of the bath time scrubber
might like to try "Loofha with Clam".

I've had Pork Intestine soup and spicy pig blood with tripe at NE Thai,
Isaan and Cambodian restaurants. They're delicious!

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~

James Silverton wrote:
wrote on Tue, 29 Apr 2008 21:42:57 -0400:

i Dennis R. wrote:
?? In article ,
?? says...
?? If Cowen was discussing Hong Kong Palace, they have two
?? menus (well, at least two) - one is the American Chinese
?? menu, and the other is the 'Traditional Chinese' menu,
?? and if you are non-Chinese you should ask for the
?? Traditional one - and its in English. A third Chinese
?? menu is on the wall, and who knows what that says!
??
?? HKP is near 7 Corners in Falls Church and does Szechuan
?? food pretty well. Their Szechuan Cold Noodles are an
?? instant hit with everybody I have brought there.
??
?? Ian
??
?? In a more general vein, I would be interested in the
?? prevalence of what Ian refers to as "Traditional Chinese"
?? menus in restaurants. There is a large number of Chinese
?? restaurants in my small city (200,000) in Canada across
?? the border from Detroit, Michigan. About 20 out of 60
?? offer mostly "Traditional" menus with a couple of pages of
?? the "American/Canadian Chinese" type items near the back
?? of the menu. About 10 of those 20 also offer a one or two
?? page listing of "Chef's Specials" in both Chinese and
?? English. The only restaurants that actually have items
?? written in Chinese only flyers or bristol board on the
?? walls are very small "diners" near the university that
?? cater to students who want cheap home-style cooking.
??
?? The odd thing is that for most of the group of 20
?? restaurants, their menus are about 80% - 90% identical -
?? often entire pages are identical. In fact, I have been
?? told that the templates from the menus often originated
?? from Chinatown restaurants in Toronto, Ontario where many
?? of the owners or chefs once worked. Perhaps a similar
?? thing happens in Vancouver (British Columbia), the other
?? major Asian centre in Canada?
??
?? Has anyone noticed a pattern in menus in their particular
?? cities or regions in the USA or Europe?
??
?? Dennis

i Yes, here in Northern VA I get flyers from several local
i Chinese places, and the offerings are often remarkably
i similar. I suspected just what you report - that they are
i copying from somewhere else, or from each other.

i The other tendency I am seeing in Chinese menus is Thai and
i other Asian dishes - creeping fusion, you might call it.

Not that I dispute the idea that one restaurant may copy another's menu
but, given the usual number of offerings, similarities are not
surprising. Sometimes you wonder what dishes the restaurants *do not*
make. The rather good (even if the name sounds unlikely) Bob's 88
Shabu-Shabu in Rockville, MD is a case in point. I might even be able to
learn some Chinese characters from their menu (in English and Chinese)
if the Chinese characters were not almost too small to read. I've yet to
be able to write the character for "chicken". I guess I'll have to use a
magnifying glass.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations: not.jim.silverton.at.verizon.not

The Chinese people I know here in NoVA insist that you have to go to
Rockville Pike to get the best Chinese. Actually, they insist that there
is no good Chinese food in NoVA!

Cheers,

Ian

On Mon, 05 May 2008 21:46:09 -0400, "
wrote:

James Silverton wrote:
wrote on Tue, 29 Apr 2008 21:42:57 -0400:

i Dennis R. wrote:
?? In article ,
?? says...
?? If Cowen was discussing Hong Kong Palace, they have two
?? menus (well, at least two) - one is the American Chinese
?? menu, and the other is the 'Traditional Chinese' menu,
?? and if you are non-Chinese you should ask for the
?? Traditional one - and its in English. A third Chinese
?? menu is on the wall, and who knows what that says!
??
?? HKP is near 7 Corners in Falls Church and does Szechuan
?? food pretty well. Their Szechuan Cold Noodles are an
?? instant hit with everybody I have brought there.
??
?? Ian
??
?? In a more general vein, I would be interested in the
?? prevalence of what Ian refers to as "Traditional Chinese"
?? menus in restaurants. There is a large number of Chinese
?? restaurants in my small city (200,000) in Canada across
?? the border from Detroit, Michigan. About 20 out of 60
?? offer mostly "Traditional" menus with a couple of pages of
?? the "American/Canadian Chinese" type items near the back
?? of the menu. About 10 of those 20 also offer a one or two
?? page listing of "Chef's Specials" in both Chinese and
?? English. The only restaurants that actually have items
?? written in Chinese only flyers or bristol board on the
?? walls are very small "diners" near the university that
?? cater to students who want cheap home-style cooking.
??
?? The odd thing is that for most of the group of 20
?? restaurants, their menus are about 80% - 90% identical -
?? often entire pages are identical. In fact, I have been
?? told that the templates from the menus often originated
?? from Chinatown restaurants in Toronto, Ontario where many
?? of the owners or chefs once worked. Perhaps a similar
?? thing happens in Vancouver (British Columbia), the other
?? major Asian centre in Canada?
??
?? Has anyone noticed a pattern in menus in their particular
?? cities or regions in the USA or Europe?
??
?? Dennis

i Yes, here in Northern VA I get flyers from several local
i Chinese places, and the offerings are often remarkably
i similar. I suspected just what you report - that they are
i copying from somewhere else, or from each other.

i The other tendency I am seeing in Chinese menus is Thai and
i other Asian dishes - creeping fusion, you might call it.

Not that I dispute the idea that one restaurant may copy another's menu
but, given the usual number of offerings, similarities are not
surprising. Sometimes you wonder what dishes the restaurants *do not*
make. The rather good (even if the name sounds unlikely) Bob's 88
Shabu-Shabu in Rockville, MD is a case in point. I might even be able to
learn some Chinese characters from their menu (in English and Chinese)
if the Chinese characters were not almost too small to read. I've yet to
be able to write the character for "chicken". I guess I'll have to use a
magnifying glass.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations: not.jim.silverton.at.verizon.not

The Chinese people I know here in NoVA insist that you have to go to
Rockville Pike to get the best Chinese. Actually, they insist that there
is no good Chinese food in NoVA!

Cheers,

Ian

maybe so, but they seem to have korea and vietnam pretty well covered.

your pal,
blake

blake murphy wrote:
On Mon, 05 May 2008 21:46:09 -0400, "
wrote:

James Silverton wrote:
wrote on Tue, 29 Apr 2008 21:42:57 -0400:

i Dennis R. wrote:
?? In article ,
?? says...
?? If Cowen was discussing Hong Kong Palace, they have two
?? menus (well, at least two) - one is the American Chinese
?? menu, and the other is the 'Traditional Chinese' menu,
?? and if you are non-Chinese you should ask for the
?? Traditional one - and its in English. A third Chinese
?? menu is on the wall, and who knows what that says!
??
?? HKP is near 7 Corners in Falls Church and does Szechuan
?? food pretty well. Their Szechuan Cold Noodles are an
?? instant hit with everybody I have brought there.
??
?? Ian
??
?? In a more general vein, I would be interested in the
?? prevalence of what Ian refers to as "Traditional Chinese"
?? menus in restaurants. There is a large number of Chinese
?? restaurants in my small city (200,000) in Canada across
?? the border from Detroit, Michigan. About 20 out of 60
?? offer mostly "Traditional" menus with a couple of pages of
?? the "American/Canadian Chinese" type items near the back
?? of the menu. About 10 of those 20 also offer a one or two
?? page listing of "Chef's Specials" in both Chinese and
?? English. The only restaurants that actually have items
?? written in Chinese only flyers or bristol board on the
?? walls are very small "diners" near the university that
?? cater to students who want cheap home-style cooking.
??
?? The odd thing is that for most of the group of 20
?? restaurants, their menus are about 80% - 90% identical -
?? often entire pages are identical. In fact, I have been
?? told that the templates from the menus often originated
?? from Chinatown restaurants in Toronto, Ontario where many
?? of the owners or chefs once worked. Perhaps a similar
?? thing happens in Vancouver (British Columbia), the other
?? major Asian centre in Canada?
??
?? Has anyone noticed a pattern in menus in their particular
?? cities or regions in the USA or Europe?
??
?? Dennis

i Yes, here in Northern VA I get flyers from several local
i Chinese places, and the offerings are often remarkably
i similar. I suspected just what you report - that they are
i copying from somewhere else, or from each other.

i The other tendency I am seeing in Chinese menus is Thai and
i other Asian dishes - creeping fusion, you might call it.

Not that I dispute the idea that one restaurant may copy another's menu
but, given the usual number of offerings, similarities are not
surprising. Sometimes you wonder what dishes the restaurants *do not*
make. The rather good (even if the name sounds unlikely) Bob's 88
Shabu-Shabu in Rockville, MD is a case in point. I might even be able to
learn some Chinese characters from their menu (in English and Chinese)
if the Chinese characters were not almost too small to read. I've yet to
be able to write the character for "chicken". I guess I'll have to use a
magnifying glass.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations: not.jim.silverton.at.verizon.not
The Chinese people I know here in NoVA insist that you have to go to
Rockville Pike to get the best Chinese. Actually, they insist that there
is no good Chinese food in NoVA!

Cheers,

Ian

maybe so, but they seem to have korea and vietnam pretty well covered.

your pal,
blake

You ain't kidding!

Ian

"James Silverton" wrote
The restaurant that I have mentioned, Bob's Shabu-Shabu, has some
interesting things in addition to its namesake dish, like "Pork Intestine
over Rice" and "Spicy Pig Blood with Tripe",

Spicy Pig Blood with Tripe must be a 'standard' dish ... I had it in
California with a (Chinese) woman who insisted. Not something I'd go out of
my way for, but not awful .. indeed I don't remember a lot about it. Either
a soup or kind of soupy as I recall, with (nicely tender) tripe and squares
of "pig blood" and a few other ingredients. The pig blood is somehow
solidified, a kind of smooth jelly like texture, and to my taste might
better be prepared as crisply fried, like some blood sausage that another
young lady tried to gross me out with in Puerto Rico, but which I thought
was yummy. But I'm not sure the Chinese style pigs blood would hold up to
that treatment.

It seems a lot of these things .. pigs blod, sea cucumber, etc ... are
better in small doses, which means having a large and adventurous table to
share with.