-=> Dave Drum wrote to Sean Dennis <=-

 DD> House of Yee had only one menu. And apparently none of the kitchen
 DD> staff had any English - or, perhaps the communications I heard in
 DD> Chinese were to prevent misunderstandings.  Bv)=

That could very much be the case.  At most of the Chinese places here,
Mexicans man the kitchen while the Chinese man the front end of the
restaurant.  The food's still good.

 DD> For decades the best Chinese in my town was at a place called "Golden
 DD> Dragon", run by a Korean couple. Their Korean dishes were pretty decent
 DD> as well. Then father took sick and died so the place was closed. I have
 DD> an unusual yardstick for rating Chinese restauirants. Hot & Sour Soup.
 DD> If that is good then the rest of the menu will likely be good as well.
 DD> If it's dreck - so will be the food. That yardstick seems to work very
 DD> well for me.

It's sad when a good eatery has to close but it's understandable.

I honestly don't have much experience in rating food but there is a little
hole-in-the-wall Chinest takeout place across town from me called "China
House", run by two Chinese ex-pat brothers, that has amazingly good food for
the price, often supassing the much-pricier Asian eateries in town.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Orange-Sauced Chicken Stir-Fry
 Categories: Diabetic, Main dish, Poultry, Vegetables, Rice
      Yield: 4 Servings
 
    3/4 lb Chicken breast breast;
           -boned skinless
      1 c  Unsweetened Orange juice;
      1 tb Cornstarch;
      1 tb Dry sherry;
      1 tb Tamari or soy sauce;
    1/2 ts Ground ginger;
           Nonstick spray coating;
      4 c  Broccoli flowerets;
    1/2 c  Onion; sliced
      1 tb Cooking oil;
  1 1/3 c  Brown rice; cooked & hot
    1/2    Orange; sliced
 
  Rinse chicken; pat dry.  Cut the chicken into 1" pieces. Set aside.
  For sauce, stir together orange juice, cornstarch, sherry, tamari
  sauce, and ground ginger. Set aside. Spray a cold work or large
  skillet with nonstick coating.  Preheat wok or skillet over medium
  heat. Add broccoli and onion; stir-fry for 2 or 3 minutes. Remove
  vegetables. Add oil to wok or skillet. Then, add chicken; stir-fry
  for 2 to 4 minutes or till tender and no longer pink.  Push chicken
  from center of wok or skillet. Stir sauce; add to the center of the
  wok or skillet. Cook and stir for 2 minutes more. Return vegetables
  to wok or skillet; stir all ingredients together to coat with sauce.
  Serve immediately over rice. Garnich w orange slices. Food Exchanges
  per serving: 2 LEAN MEAT EXCHANGES + 1 STARCH/BREAD EXCHANGE 1/2
  FRUIT EXCHANGE + 1 1/2 VEGETABLE EXCHANGES + 1/2 FAT EXCHANGE
  
  Source: Better Homes and Gardens Diabetic Cookbook Brought to you and
  yours via Nancy O'Brion and her Meal Master
 
MMMMM
 
-- Sean

... Chips have little nutritional value so you need to eat the whole bag.
--- MultiMail/Linux v0.52