"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > International Cuisines and Ethnic Cookery
Reply
 
Thread Tools Display Modes
 
Old 01-28-2008, 08:45 AM   #21
Chef Extraordinaire
 
suziquzie's Avatar
 
Join Date: Nov 2007
Location: MN
Posts: 11,488
Send a message via AIM to suziquzie
Maybe they were thinking Bok Choy vs. Napa?
__________________

__________________
Not that there's anything wrong with that.....
suziquzie is offline   Reply With Quote
Old 01-28-2008, 09:43 PM   #22
Assistant Cook
 
Join Date: Jan 2008
Posts: 3
Jin's Chow Mein

You maybe right about the chinese cabbage and NAPA being the same, Sweet Bay has both names advertised, but you can never find the chinese cabbage, just the NAPA. That's probably why..

Thanks!
__________________

__________________
Pom-mom is offline   Reply With Quote
Old 01-29-2008, 07:50 AM   #23
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
And to help make it even more confusing, some markets call Napa/Chinese Cabbage "Celery Cabbage", which is actually a variety of Chinese Cabbage that is narrower in shape & has more stalk than leaf to it. Same color & taste though.
__________________
BreezyCooking is offline   Reply With Quote
Old 01-23-2013, 03:44 PM   #24
Assistant Cook
 
Join Date: Jan 2008
Posts: 5
Jin's chow mein

I realize this thread is a few years old, however, I too am looking for a recipe similar to Jin's. The recipe posted by pom-pom looks similar. However, I don't remember Jin's having cabbage in theirs. Also, their eggs were a flat scramble then cut into strips. They did not use hard-boiled eggs. I lived just minutes from Jin's for 35 years. Now I'm an hour away, and I still crave it, but I'm not driving an hour to get it. Membrane, did you ever find true recipe you were looking for? HELP!!
__________________
waxpoetic is offline   Reply With Quote
Old 01-23-2013, 04:42 PM   #25
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,401
Membarane posted here first and the last time 7 years ago. i doubt you going to get any answer from him/her.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 01-23-2013, 04:46 PM   #26
Assistant Cook
 
Join Date: Jan 2008
Posts: 5
I realize it's a longshot. But thanks for pointing that out. I'm trying every avenue I can.
__________________
waxpoetic is offline   Reply With Quote
Old 01-23-2013, 04:51 PM   #27
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,766
here in nyc and joisey, chop suey and chow mein are slightly but decidedly enough different. and i don't just mean the fried noodles on top.

chop suey is slightly darker in colour, and the veggies are more varied.

chow mein is more whitish, with more onion and bok choy white parts, and the aforementioned fried noodles.

and no respectable chinese person i know mixes his food into the rice.
__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is online now   Reply With Quote
Old 01-23-2013, 04:56 PM   #28
Assistant Cook
 
Join Date: Jan 2008
Posts: 5
The restaurant recipe that I'm looking for is probably more a chop suey, but they do call it chow mein. And I know I'll never be able to pry the recipe from their hands! I don't believe it has bok choy in it. Actually, not real heavy on the veggies. As for the rice: Here in Minnesota, with all the Scandinavians, for some strange reason, we like white food. Thus, the rice.
__________________
waxpoetic is offline   Reply With Quote
Old 01-23-2013, 05:02 PM   #29
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,766
lol, as an american i must stipulate there's no right or wrong here. just us. all of us.

my mom is norwegian, and always oders shrimp chop suey, eventually mixing it into the rice.

she's still my mom and i love her, no matter what.
__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is online now   Reply With Quote
Old 01-23-2013, 05:10 PM   #30
Assistant Cook
 
Join Date: Jan 2008
Posts: 5
See, that does not sound good to me. My parents are Danish and Norwegian, and love lutefisk. Anything that looks like it's still moving on the plate does not appeal to me!
__________________

__________________
waxpoetic is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 06:50 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.