Mich Mosh

Aunt Betty and Uncle Buck were in town soon after my return from Chicago. We met up a few times over the week they were here and filled our stomachs with some of the best food in town. I still have a gut to show for it and one that I’m trying to get rid of now.

On a rainy Wednesday we had all-you-can-eat hot pot like I never had before. It was the best in terms of variety of dishes offered. Then over the weekend we ate Shanghainese food for lunch at a joint favored by locals for its authenticity, and had dinner at one of the best restaurants known for its peking duck among other things. Although we opted for the roast duck, it was the best tasting duck ever. And dessert is the best at this place—baked tapioca pudding. Don’t come for the ambiance because there is none as it’s located in a dinky strip mall with a parking lot enough for ten cars only. But do come for the food ‘cause you’ll be smacking your lips and belly all the way home.

We also checked out some sights. The buddhist temple in Richmond was like stepping onto a different continent. Once inside, it felt like being in China. The temple is funded by generous donors and is a grand sight off the highway. Interestingly it seemed small from the inside, but maybe that’s because I’ve been to larger temples in the East. Photos of the food that was consumed and places visited are posted here.

When I moved away two years ago I left in such a rush. Everything happened so quickly that I never had the time to really let it sink in. It didn't feel permanent because nothing's a sure thing. Even now I don't know. Whenever I return I feel as though I've traveled through a worm hole. Everything's the same yet everything's changed at the same time. It feels like home, but not exactly.

 
Quick question—is it still called Chinese American food if you’re in Canada? Or should it be called Chinese Canadian food? What’s the difference?

Anyhow, who knows. I’m not a big fan of chop suey or egg foo young. Maybe it’s because I grew up serving it. In any case, I always thought it to be a fraud. Authentic Chinese cooking doesn’t use all that corn starch nor is the fried rice really brown. And where the heck did egg foo young come from? Isn’t this basically a big fat omelette in gravy? Most Americans don’t know what real Chinese food is really like. This is a tragedy!

But then again, they might not even like the real thing now that they’ve grown up on this stuff. You know how some foods you absolutely love, but would be considered strange to others, and the only reason why you like it so much is because you grew up eating it? This is your comfort food and if you hadn’t ever tried it when you were younger, most likely you probably wouldn’t like it so much. I bet most Chinese people don’t like Americanized Chinese food or would find it awful if they tried it.

For example, red bean soup is a dessert that I enjoy. But tell someone who’s never had it before to try a dessert with red beans in soup and they’ll probably look at you strange. Or how about pig’s blood, chicken feet or thousand year eggs?

Now of course I’m generalizing. There are some who do embrace different types of cuisine. But ask the type that normally eats the Americanized version and they’ll be asking where the buffet’s at.

For an informative and entertaining presentation on the origins of Chinese food in America, check out Jennifer 8. Lee's talk at TED. I like the part when she gives people in China fortune cookies to try for the first time and they all look at it strangely. One guy exclaims, “There’s a piece of paper in my cookie!” The reaction on his face is priceless. Did you know that fortune cookies actually originated in Japan? How then did it become a part of Chinese food in America? Well, I guess you’ll have to watch the video to find out.

*Blink, blink* Is that a really tiny person or are those some freakishly humongous tomatoes? Maybe somebody should tell her to hold off on the Miracle Grow. These things are like ten times larger than a watermelon. I think you'll need a chainsaw to slice one of those apart. Come to think of it, I don't think that'll even fit on my chopping board!

Interesting to note is that this photo accompanies an article about China's organic farming industry. You can't tell me these tomatoes grew to that size on their own without any chemical fertilizer, otherwise all tomatoes would naturally be that size. Imagine bringing that home from the grocery store!

Here's another simple noodle dish in broth that's quick and easy to make. This one's from Mark Bittman of the NY Times. The interesting ingredient here is ketchup, which has piqued my interest enough for me to give it a try. Also, it's super easy and customizable to your tastes. Click here to see the video and here for the recipe.

It's not that I want to, but that I have to in order to stop everyone from pestering me about not joining. There are games I must play, photos I can tag, people I can poke, virtual gifts to give and of course friends to add. It's the best way to communicate with everyone you know, so why else would anyone not want to participate in the largest and most well-known social network in the world? Good question. Now you can find me on Facebook.

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