That would be great but if this is just a derivative thread from the original CH, would it be authentic or not?
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Really? It seems more like groundhogs day where the same people repeat the same things over and over again in a cycle.
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The primary problem with HO. So few people. When I look at the stats its a shame that so few people are registered and even fewer participate. Anything that could drive more participation is as Martha Stewart says âa good thingâ
Obviously a quiet day in August which is why Iâm posting so much. Once LDW passes back to the grind of working for a living.
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I hear you, BK. It is raining here in NW Montana so i am stuck indoors more than usual. But rain is a good thing, it might give the firefighters the edge they need to contain some of our forest fires.
We have at least a handful more active participants elsewhere on the site than digging their heels into the same spot here 
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The chicken chow mein was not the noodle part. The same in Chinese restaurants in the NY area when I was growing up. Chicken chow mein did not have noodles. It was served over rice.
Why bother? You have clearly not been reading my posts as carefully as I would like! Some folks on HO have even chastised me for repeating myself, but since you askâŚ
There are legions of people who come from places all over the world only to be disappointed in their cuisine as presented elsewhere. They are looking for a taste of home form Texas to NYC to Bangkok and beyond.
Conversely, many Americans travel to find out that the stuff they were eating presented as French, Italian, BBQ, Creole, Chinese, Thai etc was a shadow of what they discovered in their travels. Whether that be a NY corned beef sandwich, on white with mayo, lettuce and tomato or a Philly Cheesesteak on brioche.
For the purpose of any food board, whether it be Chowhound or HO, it is a topic of discussion. We donât have to agree, but if I were to take your view, it simply does not exist. All those people are just deluding themselves.
And there was also Chun King, which was acquired and phased out.
I donât think we ever had either in our house growing up - but we had easy access to a lot of Chinese take-out, and the restaurants, of course.
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While she was growing up, Mrs. ricepadâs family ate La Choy/Chun King fairly regularly, and enjoyed it. For the first 20 years of her life, she didnât have a Chinese bone in her body. 
After being married to me for nearly 40 years, though, she recoils at the thought of eating Chinese-food-from-a-can. Yesterday at dim sum, the only thing she didnât eat was the chicken feet, but only because she doesnât like that itâs mostly connective tissue.
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There are bagels everywhere. May not meet your standards but still universal.
Now bialys, whole different story. My FIL brought us back
some straight from Brooklyn.
Unique and delicious 
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Wow. I have every Lucky Peach magazine ( I was probably one of the first subscribers!), and I really wanted to like that show, but could barely watch it.
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Truth be told, we all sort of are, especially in the kitchen.
Cuz, yâknow, to be an authentic cook you have to be. 
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We also have participating bystanders
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close to my heart. Three of the four generation before my authentic brooklyn parents (in other words, my grandparents) came from the Bialystok area. Two of them are buried in the Bialystok Assoc. section of a very large Brooklyn cemetery. In my neighborhood, just about every hand made bagel place had bialys as well. Rare these days. Any idea where your f-i-l got them from?
There are frozen Bialys from Rayâs New York Bagels available at Wegmanâs. I donât know how widespread their distribution is. I love bialys; but we were always able to get them locally with a little effort.
ETA evidently they are sold in a lot of supermarket chains, according to Google. Rayâs website is unhelpful.
Well, connective tissues isnât high on my list of must-eats, but Iâm a picky eater . Growing up in a predominantly Jewish neighborhood, of course we had zillions of Chinese restaurants. The love affair is well-documented.
Same. I really loved his restaurants before he went really upscale and Lucky Peach was great but my interpretation of that last email and stuff I read from Jonathan Gold made me think that DC was getting difficult to work with.
Not good is a compliment. I would call it bad.
Wow. Now thatâs a remote place. How far do you have to drive to find authentic La Choy?
Same guy who makes the authentic pizza?
That was interesting, thanks
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I donât think so âŚ
