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chop suey moment

I’m having flash backs and feeling fractured.. Ever get that way? Your parts are all together, at least most of them are.. but somehow, your assembly isn’t sitting well on your frame.

These are pictures taken from my files..Sometimes pictures say more than words. This way the viewer gets to attribute their own “storyline” to what they see.

Back when Chinese food was being introduced to the North American palette, cooks used whatever vegetables that they could find that were fresh and in season. Seldom will you find Chop Suey made the same way from one restaurant to another, never mind one county or geographical area to another.

This moment will pass. they always do. What did I saw the other day, Learning is a lifelong process. =^_^=

Remember that learning is a lifelong process. No matter your age, there is something to be learned and there is always room for improvement. always remember that there is wisdom to be gained from any situation.

Perfect Liberty 2011.25

Oyashikiri

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Chop suey Friday, 9.2.16

Mika Azuchi at her shop in Japan

a Japanese pastry shop in Japan where one can always count on a tasty treat

Wa Cofffee in Osaka, Japan (see below)

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another look at the side of the building I posted yesterday…

there was a house behind it, picture will be next

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as a writer I would love to interview the house

have it tell me of its previous lives

of course it can’t be done, but the writer’s imagination

hankers for a story, a peak into the past

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today, I’m resting my eye,

one cataract gone, the other one in October

I slept off and on all day yesterday

up to eat and have my drops

otherwise, my mind was drifting

lazily through the fertile fields

of my endless dream states

disco nite 8.31_003

see, disco dancing @ Pacifique

Eclair in the lead

=^_^=

asleep or awake

life is good.

have a good one dear friends

I think I should be able to get another 24 hours of pampering

tweety bird

Wa Coffee 3-30-17 Higashikohama Sumiyoshi-ku, Osaka Ccity,Osaka Japan

buillding and water scene taken in NY State

Pacifique is a private club in SL (Second Life)

Eclair is the owner and creative builder of the site

chicken chop suey

chicken chop suey

Yummy, who remembers when going to a Chinese restaurant meant someone was going to order Chicken Chop Suey,  The other dish that was always ordered by friends was  Chicken Gai Ding, below is Kung Pao Gai Ding, (chicken with peanuts)

Chicken kung pao gai ding

 

And of course I must not forget the sweet and sour chicken balls.  I never understood where these dishes came from, we never ate such dishes at home.  It wasn’t till I was much older, living away from home and in another part of the world, that I learned how creative Chinese cooks were.  They used ingredients known to locals to create similar dishes to ones eaten at home, but yet totally unlike what we ate, because back then, the ingredients required to cook dishes that were traditionally eaten, would  have been 1 – foreign to the western taste buds, and probably, #2  – ingredients were just not readily available. It is not like today, when you can find Asian necessities in almost any and all major shopping areas.

Chicken balls sweet and sour

 

Even today, it is not unusual to have to have two menus.  One for the customer who likes the western version of Chinese/Asian cooking, and one for the families who prefer more traditional style dishes.  I have noted though, that the palate and the desire to experience a more traditional dish is /or has become more in vogue.  The pungent and tantalizing aromas that I delight in when I walk into an Asian supermarket, do nothing for my husband, that is what makes people so unique, is that we each and every one of us, has our own reactions to the ambient sounds, smells and visions around us.

Chop Suey is a culinary example of putting food types together to create create a harmonious taste, that will give the eater a pleasant reaction to the blended spices and veggies/meat.  Each culture has their own way of cooking a vegetable or meat so that it reflects their artistry.

We all eat.  Those of us who cook, love the magic that takes place when we stir fry, steam, roast, grill, BBQ etc.  Presentation is part of the craft.  But best of all, it is the pleasure we have when we taste and eat what we have created. When guests or family enjoy what is put before them. its a bonus.

Preparing a meal and then sharing it, is a very special “event”  Meals don’t just happen, we have to plan them.  The love we put into pulling together a meal I believe is a an ingredient that is without  measure.  Love is the ingredient that should be in everything we do and say.

Sometimes life gives us chop suey days…… but if we pull them all together in a way that employs a proactive and loving flavour.  It will melt in our mouths.

 

Namaste   – Oyashikiri

* Pinterest

 

Chop Suey

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Today we celebrated Ancestor’s Day, we do this on the 11th of every month.  It is a time to pray and give thanks for the lessons and teachings that we learned  in life as we progressed along the journey through our days and nights.  It is not only our parents, it it is teachers, friends, other family members. neighbours, health care professionals , anyone we come in contact with  who  may have an affect of influence us, in some way shape form or other.

chop-suey-1929.jpg!BlogThe name of this piece where the two ladies are sitting at a table in a Chinese Restaurant is Chop Suey.  This is an oil painting done by Edward Hopper in 1929.  It is currently in a private collection, I found this copy on wikipaintings.org.  This picture brings back memories of the restaurants many decades ago.   As soon as we sat down, a waiter in a smart uniform of black pants and a white jacket would appear with a pot of hot tea and cups.  Rice was always free with your meal.  It seems that every town or city had a Chinese restaurant and each one had on the menu, a version of Chop Suey.

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Cooks back then were very adaptable to the region they were cooking in.  The ingredients used back in China were not readily available in the city never mind the smaller towns, so they grew bean sprouts and served a variety of meats with sprouts, celery,onion and a few slivers of peppers for colour.  If they used chicken it was chicken shop suey, if it was pork, pork choe suey etc., when crispy noodles were sprinkled on top the dish became a chow mein.  NO we didn’t eat chop suey at  home.

Today there are Asian grocery stores almost everywhere, even the big super markets have sections dedicated to the products and vegetables used in Asian cuisine.  The ingredients are there for the actual meal, but the ambiance and customer service of yesteryear.  Now you pay for the tea, and the rice, and yes you have a lot to pick from on the menu, it is no longer the simple menu of choosing from  column A, B or C.

We can’t go back, but when I think of the ancestors or people who influenced some of my behaviour, the cooks and waiters who came to Canada to start new lives, their beliefs that hard work and dedication to the task before them, come to mind.  They came to a country where they didn’t know the language to earn money so they could send or go back for their families,  They wanted a better quality of life for those they loved, so they applied Makoto (sincerity) to their lives and earnestly did what needed to be done.

I am humbled by such dedication & selfless giving for the next generation.  I give thanks for this memory, and I pray that I in turn will do something worthwhile that will help those around me and who will come after me.

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Veggie chop suey – Yum….  (food pictures from Pinterest)

 

Namaste  Oyashikiri

 

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