On Tue, 09 Dec 2003 20:33:12 GMT, "Peter Dy" >
wrote:

>"Frogleg" > wrote

>> >> I resent "dumbed down" and "American tastes." One sauce? I dunno.
>> >
>> >Restaurant owners/worker have told me, and I've read it, that they want
>to
>> >serve vegetables Americans are used to. I'm sure if you asked diners in
>> >such restaurants, they would say the same: I prefer American vegetables.
>> >So, if you don't want to call that "Americanized", what, pray tell, do
>you
>> >suggest we call it?
>>
>> Is the problem American tastes, restauranteurs' expectations, or
>> availability of ingredients? You imply the second, and assume the
>> first.
>
>You didn't answer the question. You also seem to have poor reading skills,
>as I specifically said that availability wasn't the problem: "there are
>Chinese vegetables pouring out into the streets in the grocery stores 3
>blocks away."

OK. I read just fine. What Chinese veg are pouring into the street in
your neighborhood that "Americans" won't eat? [If Americans won't eat
them, maybe that's why grocers stock them just sweep them out the
door?] As I said, my resources are limited. I know of 2 small
Korean/Thai grocery stores. Gottum lemon grass. Gottum Thai eggplant
and taro and long beans and chiles and galangal and green papaya.
Regular supermarket has bok choi and 'napa' cabbage (at ruinous
prices, considering the weight) and mango and papaya and pineapple and
plantain and... I'm asuming, perhaps incorrectly, that they wouldn't
stock these things if *someone* didn't buy them.
>
>[...]
>> >If I know what Fish-Flavored Pork is supposed to be and what it's
>supposed
>> >to taste like, and a restaurant serves me a "Fish-Flavored Pork" dish
>that
>> >bears little resemblance to the real thing, and instead seems to have the
>> >same sauce that they used for the fried noodle dish (which they should
>have
>> >used for that dish either), then I say that they have "dumbed it down"
>for
>> >the diners. What do you want to call it?

>You didn't answer the question.

I'd call it a poor restaurant. Although a brief web search reveals
quite a few different recipes for fish-flavored pork (shreds), both
with and without sauce. I *did* find some interesting sites with
good-sounding recipes that I'll go back to. Thanks for the push.
>
>OK. I'll keep seeking recipes and ingredients and growing
>> things and making curry with canned cocount milk and lurk for
>> possiblities that please me and won't earn the scorn of afa'rs.
>
>If you've earned any scorn here, quasi-troll, it is not because you use
>canned coconut milk.

Please do enlighten me.

I'm going to go mix up some salt, sugar, and chile flakes and see how
they taste with