The stickers are no doubt mandated by the USDA or
somebody. The rest of it, who knows. Probably the
marketers have figured out that foreign characters
on the can signifies authenticity.

I'm sure the stickers are so that the food can be legally sold in the
US... As to the rest, I'd be more likely to think that the can is
designed mostly to be sold to the Asian population here, with a sop to
the round eyes that might be enticed into also buying the product....

It would make sense to me to have one style can
worldwide, unless a company were truly gigantic.
I'm guessing that every element of a design has
a purpose (otherwise, why pay for more art than
one has to), but what the implication of that is
I'm not sure.

Since she makes her compote out of drops, it was less
pretty than tasty, and the fruit were very soft.

Still sounds rather nice... :)

Well perfumed, not oversweet. Pretty balanced.
Squishy though.

Mostly wonderful, then... ;)

I probably would have said embrace the mush - and
made a pudding or soup out of the fruit.

If it had been a low night, I'd have asked for at least
some of the dishes to have been made natively hot and
possibly with some additional hottener on the side.

That wouldn't happen on a picnic night out... unless it was a week-long one... :) Maybe some visit, we can go back there and you can get yours hotter... ;)

Sure thing.

OK, we'll try to keep that in mind... :)

The food seemed a little spicier before.

Gored gored I could do, once I figure out how to
make a rancid but not too rancid niter kibbe.

That could be a fun experiment... even just for a visit... ;)

There would be enough range burners for it.

Sounds like a good idea then... ;)

And instead of using round, we might use a
tenderer (not a soft, though) cut. Rump or
shell or other sirloin comes to mind.

------------Recipe for Meal-Master (tm) v7.00 plus

Title: WU'S BEEF B1
Categories: BEEF, FRIED, CHINESE, MEAT, MAIN
Yield: 4 servings

1 lb FILET MIGNON, GRISTLE
-REMOVED
1 tb PLUS
1 ts CORNSTARCH
1 tb PLUS VEGETABLE OIL
1 ts DARK SOY SAUCE
2 ts LIGHT SOY SAUCE
1 ts HOISIN SAUCE
1/2 ts RED COOKING WINE
1/2 ts SUGAR
1 pn SALT
1 pn PEPPER
1/3 pk CHINESE RICE NOODLES
1/2 c COARSELY CHOPPED ONIONS
1 ts OYSTER SAUCE

Thinly slice filet mignon across grain into
strips 2x1/2x1/4 in. In mixing
bowl, mix 1 tbs. oil, 1 tbs. cornstarch, 1
tbs. dark soy sauce, 2 tsp. light soy
sauce, Hoisin sauce, cooking wine, 1/4 tsp.
sugar, salt, pepper. Marinate
sliced beef in this mixture 15 min. Pour 2
qt. oil in deep-fryer, heat to 400
on high heat. Test for readiness by
dropping a rice noodle into oil. If it
pops up, the oil is hot enough. Put in
the skein of noodles. They should
explode into a larger puff on contact
w/ oil. Immediately drain on paper
towels. Heat wok or skillet on high heat. Coat
sides, bottom w/ 2 tbs. oil.
Fry onions 1 min., then add beef; cook 2 more
min. Stir very little. Combine
1 tsp. cornstarch 1/4 tsp. sugar, 1/2 tsp. light
soy sauce, 1 tsp. dark soy
sauce, oyster sauce, & 3 tbs. water; stir until
smooth. Add to beef & onion
mix, stir 1min. remove from heat. Spoon beef on noodles.
Temperature(s): HOT
Effort: AVERAGE
Time: 00:40
Source: MADAME WU'S GARDEN
Comments: WILSHIRE BOULEVARD, LOS ANGELES
Comments: WINE: DRY WHITE

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