Sqwertz wrote:
> On Thu, 05 Apr 2012 00:30:54 -0400, Jean B. wrote:
>
>> Pico Rico wrote:
>>
>>> I don't know where you have been eating, but I've never seen "composition
>>> lumps" in Chinese restaurants.
>>>
>> Oh, in most of the Chinese restaurants in the Boston area,
>> anything that was previously fried chunks of chicken in sauce
>> seems to be composite crap, I thought held together with a starchy
>> glue.
>
> Eeek. I'm with pico on this. Battered and deep fried chicken is not
> my thing, but last I sampled any they were still using solid chicken
> flesh.
>
> -sw

Here, many Chinese restaurants made the switch several years ago.
I don't recall when I first started noticing it. Now I notice
it when I get solid chicken!!!

--
Jean B.