[SB Sandy and I are traveling for the next couple of weeks. We’re in semi- exotic places, presumably eating good food and swilling more-than-decent wine. You’ll hear about it anon. Meanwhile, we are revisiting the 1950s and 60s, culinarily speaking, inspired by a connection that SB Bill (Hinesburg SBs) provided to a book and website called The Gallery of Regrettable Food. It’s a revisitation to the food wasteland that is collectively known as “our childhoods.” I will try to make it clear if the snarky comments are theirs or mine. SB SM]
Remember what passed for Asian food in the 1960s?
That’s the secret? So everyone knew that the ideal? No one had any excuse for tough meat and mushy celery? They knew?
Brown Gravy Sauce sounds euphemistic and redundant. It’s no longer made. Think: soy sauce and sugar.
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The Wikipedia entry for Chow Mein seems to pile on Minnesota, for some reason:
Jeremy Iggers of the Star Tribune describes Minnesota-style chow mein as “a green slurry of celery and ground pork topped with ribbons of gray processed chicken”. Bay Area journalist William Wong made a similar comment about what is sold as chow mein in places like Minnesota. A published recipe for Minnesota-style chow mein includes generous portions of celery and bean sprouts. Another Minnesotan variant includes ground beef and cream of mushroom soup.
But then … OH, HAPPY DAY!! … La Choy came out with frozen foods!
