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Old 11-04-2019, 04:57 PM   #21
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I could have used BS for for Bamboo Shoots, but that might have been taken a different way
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Old 11-04-2019, 05:34 PM   #22
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Originally Posted by larry_stewart View Post
I could have used BS for for Bamboo Shoots, but that might have been taken a different way
Lol, thank you for not doing that
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Old 11-04-2019, 05:46 PM   #23
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Lol, thank you for not doing that
Wouldn't want to risk losing my good standings in the forum, blemishing my impeccable reputation or having my mouth rinsed out with soap ( its been a long time since I had that done to me).
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Old 11-06-2019, 11:58 AM   #24
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Wouldn't want to risk losing my good standings in the forum, blemishing my impeccable reputation or having my mouth rinsed out with soap ( its been a long time since I had that done to me).
I remember those days, hehe.

Anyway, I don't know if Chinese restaurants do anything to their bamboo shoots before they cook them, but I've personally eaten at some Chinese places where the shoots, the water chestnuts and especially the baby corn, which I despise, tastes like a can. However, we have one favorite place of ours called Peking House and everything of theirs tastes so fresh you'd think the chickens were raised out back, the seafood was just caught and the vegetables were just picked. I don't know how they do it, but I'll even tolerate the baby corn (well, maybe 2 or 3 pieces, then I give the rest of it to my son).

So now that this has been brought up - since it's not something I've really pondered before - it makes me wonder how they do it.
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