"Bobo Bonobo®" > wrote in message
...
> On Mar 11, 7:27 pm, "Gregory Morrow" > wrote:
>> http://www.nytimes.com/2009/03/11/dining/11cashew.html
>>
>> March 11, 2009
>>
>> United Tastes
>>
>> Missouri Chinese: Two Cultures Claim This Chicken
>>
>> By JOHN T. EDGE
>> Springfield, Mo.
>>
>> "STANDING in the parking lot of Mr. Yen's, a 560-seat palace of Chinese
>> cooking owned by a family friend, David Leong scanned the red clay pagoda
>> roof and rose-colored walls and staked a claim that few here in the
>> Ozarks
>> would dispute.
>>
>> "All this came from my cashew chicken," said Mr. Leong, the 88-year-old
>> patriarch of the Chinese food industry here. "All these restaurants. This
>> wealth. From my family."
>>
>> Cashew chicken, in the form first cooked by Mr. Leong nearly a
>> half-century
>> ago, is not the stir-fry served by many Chinese-American restaurants.
>> Around
>> Springfield, cashew chicken - deep-fried chicken chunks in a brown slurry
>> of
>> soy sauce, oyster sauce and stock, scattered with green onions and halved
>> cashews - is the culinary common denominator. It's a weeknight dinner,
>> bought from a drive-through. It's a weekday plate lunch, accompanied by
>> fried rice and an egg roll.
>
> That a lot better than Missouri's other contribution to Chinese
> American cuisine, the St. Paul.
>>
>> M
>
> --Bryan

I've had the cashew chicken from Mr. Leong's. Unfortunately, it's always
referred to as "the night Lori pooped out of her mouth." Yes, I threw up a
big ole' cashew chicken turd. It's an unholy offering. And now one of our
restaurants in Columbia, MO is duplicating the recipe. Proud, proud, proud.

HH