Wonder whether they got that idea from watching "Iron Chef"...
What is it with the Chinese? They will put absolutely anything into their food.
Sure makes you wonder how it’s possible for the chinese to have a life expectancy only a few years shorter than folks in the USA. (71 vs. 77 or so).
Frank: Inchon, Korea, 1950. I was the best cook Uncle Sam ever saw, slinging
hash for the Fighting 103rd. As we marched north, our supply lines were getting
thin. One day a couple of GIs found a crate, inside were six hundred pounds of
prime Texas steer. At least it once was prime. The Use date was three weeks
past, but I was arrogant, I was brash, I thought if I used just the right
spices, cooked it long enough...
Kramer: What happened?
Frank: I went too far. I over seasoned it. Men were keeling over all around
me. I can still hear the retching, the screaming. I sent sixteen of my own men
to the latrines that night. They were just boys.
Kramer: Frank, you were a boy too. And it was war. It was a crazy time for
everyone.
Frank: Tell that to Bobby Colby. All that kid wanted to do was go home. Well
he went home alright, with a crater in his colon the size of a cutlet. Had to
sit him on a cork the eighteen-hour flight home!
It used to be every table in Asia had a bottle of Aji no moto. Now its powdered rust remover...
They thought it was MSG.
hrm. Perhaps this is why Wal-Mart is pushing all suppliers to be ISO-9001 certed
“rust remover was added to the pot”
Does the same cook put Naval Jelly on the toast?
....”when powdered rust remover was added to the pot instead of salt”.....
Ah so!....those wacky Chinese!...always up for a good joke!
Unbelievable !!!
“duck-and-donkey-meat banquet”
What’s up with that? We must have 500 Chinese restaurants in Houston and I’ll bet that donkey meat isn’t served in any of them. Life ain’t fair.