Just average Joe i'm afraid Peter, with the load of Luncheon meat(spam) i'm
getting at the moment, i might as well change it to MaLing as in the famous
brand of Chinese luncheon meat in the 70's that every Chinese household seem
to have. Whatever happen to it? do you guys still get that in the States?
What about anything from Amoy Canning Company? we use to get tinned Chinese
sausages (LupCheong) way back in the 60's/70's when the real quality ones
were pretty hard to get & expensive, the Amoy tinned or canned ones were
really full of flavour & every drop of the oil it came in was treasured.

DC.


Peter Dy wrote in message
. com...

"Tippi" wrote in message
om...
Peter Dy wrote:
DC, Tippi is right. I was shocked you wrote that -- I thought it was
Joe
who wrote it.

Peter, check the message by "joe", it's also signed "DC."


Hehe. Yeah, I know. I later noticed that, but I thought Joe was maybe
posing as DC. Is that your real name, DC? Just an average Joe?

Peter

Speaking as a full blood Chinese who's family came from the Canton
region some generations back,
we've always used the term "Chow" to mean to stir-fry. As far as I know
the dish known as "Chow Mein" is a general term used for any dish that
incorporates
noodles in a stirfry. The term "Chop Suey" is an invention by early
chinese cooks in america for a concoction more suited to the western
palate and because chinese vegetables & other ingredients were not
available at the time.

Regards,
Kim

"DC." wrote in message
...
Just average Joe i'm afraid Peter,


Hehe. Was only kidding. No problem. Some Asians still say "oriental"
too... (Another bad appelation, if you didn't know.)


with the load of Luncheon meat(spam) i'm
getting at the moment,


There was a virus out there that culled email addresses from newsgroups the
victim was subscribed to, and sent out tons of "microsoft" spam, amongst
other things. Happened a few months ago. I think you are talking about
that. I'm still getting a lot too.


i might as well change it to MaLing as in the famous
brand of Chinese luncheon meat in the 70's that every Chinese household
seem
to have. Whatever happen to it? do you guys still get that in the States?
What about anything from Amoy Canning Company? we use to get tinned
Chinese
sausages (LupCheong) way back in the 60's/70's when the real quality ones
were pretty hard to get & expensive, the Amoy tinned or canned ones were
really full of flavour & every drop of the oil it came in was treasured.


Hmm, interesting. Maybe if I saw a can, I'd recognize them. I'm a Spam
fan, myself...

Happy Holidays to the group!! Especially to Nick--he shall soon receive a
picture of my lovely feet in a festive, Christmas setting. Though I've
never tasted them myself, I've been told that they are yummy indeed.

See you all next year!

Peter

Happy Holidays to the group!! Especially to Nick--he shall soon receive
a picture of my lovely feet in a festive, Christmas setting.

Thanks for the warning!

Well i've had chicken feet & ducks web feet etc. in DimSum but i've never
heard of Peter's feet in Xmas setting(prob. with sprig of holly for
decoration), now what sauce would you suggest goes best with this delicate
dish?

Though I've
never tasted them myself, I've been told that they are yummy indeed.

LOL.

DC.

DC. wrote:

Happy Holidays to the group!! Especially to Nick--he shall soon receive
a picture of my lovely feet in a festive, Christmas setting.

Thanks for the warning!


Well i've had chicken feet & ducks web feet etc. in DimSum but i've never
heard of Peter's feet in Xmas setting(prob. with sprig of holly for
decoration), now what sauce would you suggest goes best with this delicate
dish?

Mmmmm, duck web and ducks tongues.. Never seen Peter's feet at Dim Sum.

--
Dan

On Wed, 17 Dec 2003 09:40:21 -0500, Dan Logcher
wrote:

DC. wrote:

Happy Holidays to the group!! Especially to Nick--he shall soon receive
a picture of my lovely feet in a festive, Christmas setting.

Thanks for the warning!


Well i've had chicken feet & ducks web feet etc. in DimSum but i've never
heard of Peter's feet in Xmas setting(prob. with sprig of holly for
decoration), now what sauce would you suggest goes best with this delicate
dish?

Mmmmm, duck web and ducks tongues.. Never seen Peter's feet at Dim Sum.

and no duck's peters.

your pal,
blake

Thanks for all the great replies -- I'm still digesting all the comments on
this thread. I'm amazed how much I'd forgotten, or need a refresher course
for... most helpful (especially the information about the Western usage of
the word "chow").

Aside from A. Zee's book, Swallowing Clouds on how to read chinese menus,
are there any comparable books on Chinese food and its history?


"joe" wrote in message
...
In Cantonese 'Chow' with the 2nd PinYin intonation means fry for eg. chow
meen(fried noodles) or chow farn(fried riced)
In Mandarin it's 'Chao' with the 3rd PinYin intonation. In other Chinese
dialects from the south like Fujian/Hokkien or TeowChu it's more like
Char.
It (the pronouciation) varies all over China depending on your dialect
group. My guess is that the Cantonese, whose cuisine is probably the best
known & travelled of all the Chinese cuisine outside Asia is where the
term/word "Chow", as it exists in American English is derived from. The
Cantonese dialect from southern China (Canton/Guandong province) is the
most
prominant in that area. It is also the main dialect spoken in HongKong &
due
to HK's historical ties with the UK & from there onwards, to the rest of
the
Western world after 1945/WW2, i would assume that's where many people
picked
up on the term/word "Chow". I remember seeing many Technicolor American
movies set during WW2 where sailors would often use the word "Chow"
meaning
food or to eat. Perhaps the merchant navy & sailors did popularise the
word
"Chow" from their many stopovers in HK or Asia where Cantonese is still
quite dominant. Or maybe it has an earlier entry into American English
with
the International Settlement in Shanghai.

From a Chinese person's perspective, it's easy for a Chinaman to read a
written Chinese character or word like Fry as in "Chow or Chao" but to
understand each other's spoken dialect is not easy when it is pronounced
differently, sometimes with vast pronouciation differences depending on
where you're from. That's why Mandarin is the official spoken tongue in
China. Even this has regional differences esp. from the north to the
south.
A typical example would be to hear someone from Beijing & compare this to
someone from lets say coastal Shanghai & again compare someone from maybe
the south western province. Anyway.... i'm getting off track here & it's
on
hell of a history lesson.

DC.