[AGL] Chinese Noodles

[bakhirun bakhirun]

Well if it's Chinese-made you have to include ethylene glycol and other such
health-giving, shelf life-extending industrial chemicals.

While you're at it how about some poison toothpaste?

BBBBBBBB

On 6/22/07, Bill Irwin <billi at aloha.net> wrote:

>

>  Yes there are other kinds of noodles.  Marco Polo invented spaghetti

> after spending  some time in North China.  For buckwheat noodles go to the

> Japanese food section, they like this but not in China as far as I know.  No

> soy noodles in China, go to the Yuppie food section.  There is a noodle made

> with green beans (mung beans) called *fun ci ,* typically it is a very

> fine noodle, good in dishes that have soup base or lots of liquids.

>

> In answer to Gerry's question - put soy sauce on any noodle and you have

> instant tan noodles.

>

> ----- Original Message -----

> *From:* Fontaine Maverick <fmaverick at austin.rr.com>

>

> Aren't there other noodles made of other ingredients, such as wheat,

> buckwheat, soy?

>

> ----- Original Message -----

> *From:* Bill Irwin <billi at aloha.net>

> *To:* survivors' reminiscences about Austin Ghetto Daze in the 60s<austin-ghetto-list at pairlist.net>

> *Sent:* Thursday, June 21, 2007 3:38 PM

> *Subject:* Re: [AGL] Chinese Noodles

>

> Hard to say which noodle is which just from a movie but I am guessing that

> it may be the *fun tiao* noodle.  *Fun tiao* noodles are made from rice

> and come in a variety of shapes such as thin, wider strips and sheet form

> for wrapping thing up.  They are good taste and should be available in any

> oriental food mart.  When cooked they are a little bit translucent.  They

> can be used in a variety of dishes and are best with some kind of soup base.

>

>

> Not all Chinese eat rice.  An oriental friend here who does ceramics did a

> workshop in China on wood fired kilns, he has a large one here and was an

> invited artist at the workshop.  He said he had a great time except he

> didn't like the food, the problem with the food was - no rice!  They served

> steamed buns and wheat noodles but never any rice.   The workshop was in

> North China.  If you are a rice eater you have to have rice 2 or 3 times a

> day and if you don't feed a rice eater rice they act like they haven't

> really eaten.  In Chinese, dinner is ready is announced as "*chir fan*"

> (eat rice) and to ask if someone has eaten the question is "*Chir fan ma*?"

> (did you eat rice?).  Rice only grows in South China.

>

> You can get *fun tiao* at the oriental food store - ask for rice noodles.

> Can be boiled and then fried or served with any dish that has some sauce.

> Good food, give them a try.  There are a lot of small noodle restaurants in

> South China and I like to eat in them but I always bring my own bowl - the

> noodle dishes are well boiled but the dishwashing really sucks.

>

> Aloha from Hawaii where everything is served with 2 scoops of white rice.

> Ewie

>

>

> ----- Original Message -----

> *From:* Gerry <mesmo at gilanet.com>

>

> This is addressed to Ewie whose personal e-mail address I don't have. The

> subject is noodles, Chinese variety. I have been watching a series of

> Chinese films, many of which take place in historic times. Quite often I

> have noticed that the featured cuisine among the families, particularly in

> the country, is noodles. In some of the films the promise of a batch of

> noodles at the end of a job inspires the workers in the same way that a side

> of barbecue might have inspired our forefathers in Texas. Watching them pig

> out on this feast has stirred my curiosity.

>

> I spent over 2 years in Japan and Korea as a young man and recall the

> osoba carts which seemed to be everywhere (in Japan--Korea was still a war

> torn mess when I was there) and ate many a bowl of these rice noodles. But

> these are not the same as the ones in the Chinese movies which are more like

> a pasta which has been sliced into thick strips. I would like to know more

> about these. What's in them? Are they still a staple in China? Availability?

> Sure would like to try some, I think (?).

>

> Any information on this subject would be welcome.

>

> G

>

>

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