Chinese food for Christmas

[Duncan]

Hi. Just wondering - am I the only one who gets Chinese takeout for Christmas? We don't like to deal with cooking a big meal, and use this as an excuse to get takeout from one of the nicer places in the area. It started as kind of a Christmas Story homage, but has become a tradition I now look forward to.

[Zemo]

lol, you have get the whole duck!

[HardyGirl]

I get Chinese food for Christmas Eve.

[saildog]

We don't do Chinese Food at Christmas, but like you, we gave up on the traditional Christmas Dishes several years back. By the time Christmas rolls around, we are all Turkey-and-Hammed out.

We've opted for Tex-Mex on Christmas... Enchiladas, Carne Asada Tacos, and Fajitas. Everybody has a speciality they whip up and bring along and since no one person has to be too put out, we all seem to enjoy it a lot more.

[clemso]

I'm Chinese, so although we do an traditional X-mas roast dinner, if I had a menu like the one you have at your disposal, i would certainly consider it

[Duncan]

We don't do Chinese Food at Christmas, but like you, we gave up on the traditional Christmas Dishes several years back. By the time Christmas rolls around, we are all Turkey-and-Hammed out.

We've opted for Tex-Mex on Christmas... Enchiladas, Carne Asada Tacos, and Fajitas. Everybody has a speciality they whip up and bring along and since no one person has to be too put out, we all seem to enjoy it a lot more.

Mmmm. That sounds pretty nice.

[toys2cool]

lol, you have get the whole duck!

lol

[kingdom warrior]

I'm spanish. Hispanics don't do Chinese......we do Lechon!.....

[Mr.Krusher]

C'mon...really? NObody is going to go here?!

(I'm NOT racist!! I didnt write the film, and I love the Chinese peoples! )

http://www.youtube.com/watch?v=xTq20prt0K8

Actually, back home in NY, you will see many Jewish folks dining out on Chinese food on this day. Also West Indian folks.


Shouldnt everyone be calling this 'American Chinese Food', as it has nearly NOTHING in common with authentic Chinese cuisine? Dont get me wrong, I enjoy a lot of it and was weaned on it, but its as sugary-sweet and 'non traditional' as it gets.
One of my former bosses, a master chef from Guizhou, used to eat the SAME breakfast/lunch every single day: Bowl of white rice, crack two eggs on top, add some soy and Spiracha, cover the bowl for two minutes - enjoy. This dude was roughly 65, looked 35, and was a TOUGH S.O.B. in the kitchen! Tony Young is his name...heh...

Merry Christmas sir - pass the crab rangoons, Mongolian beef, and dim sum please!

[palitoy]

Never done Chinese (although I'm a fan) but a few years back when both kids had chicken pox and we were stuck home tending to them, the wife and ironically enjoyed ourselves two of these with a box of wine:

[starsky]

i think part of the reason is that chinese restaurants are open on that xmas unlike the majority of the other places.

[Mikey]

I could do General Tso's chicken any and every day

[Mr.Krusher]

Never done Chinese (although I'm a fan) but a few years back when both kids had chicken pox and we were stuck home tending to them, the wife and ironically enjoyed ourselves two of these with a box of wine:

http://ecx.images-amazon.com/images/...BL._SS280_.jpg

^ You put the CLASS in class act sir!

Have never had Hungry Man Dinner for a holiday supper myself, but I sure have had my share of 'Christmas spirits', sometimes right from the (brown paper bag covered) bottle! This year (among roughly 20 other affairs..) I have to churn out about 5 gallons of chicken salad, and about 30 pounds of fudge...

[palitoy]

I could do General Tso's chicken any and every day

Yeah, I am pretty much a slave to it by this point.

[Mr.Krusher]

I'll walk you guys through the basic 'sugary' recipe sometime, the one that they serve in 90% of the rests. in the U.S. and Canada. The sauce has only a few ingredients really, though you might need to hit up the Asian markets or the "ethnic" section of the grocery. Its also a matter of cutting your breasts into VERY small bits and marinating them for a day or two...NEVER use non-brined chicken for Chinese food - YUCK! Tony also taught me how to do the ideal batter, and how to let the breast bits trickle through your fingers and into the hot oil....its really an "art form"!

Brown sugar, hoisin, tomato color, blah blah...

Most of the cooks (except Mr. Tony Young) were strictly ASIAN, be it Chinese, Korean, Thai, etc. RARELY did I see them let a white or a black man cook in the back - only do prep and do the 'start of day' for them, but you pick up things if you pay attention and 'absorb' their methods.