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interests / rec.food.cooking / Re: REQUEST: Chinese "white sauce"

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* Re: REQUEST: Chinese "white sauce"dsi1
`- Re: REQUEST: Chinese "white sauce"songbird

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Re: REQUEST: Chinese "white sauce"

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Subject: Re: REQUEST: Chinese "white sauce"
From: dsi...@hawaiiantel.net (dsi1)
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 by: dsi1 - Wed, 1 Nov 2023 16:37 UTC

On Tuesday, October 31, 2023 at 8:20:24 AM UTC-10, bruce bowser wrote:
> On Thursday, June 24, 1993 at 1:20:06 AM UTC-4, tr...@dumbo.cc.utexas.edu wrote:
> > Does anyone know the recipe for the white --actually sort of clear-- sauce
> > commonly found in Chinese (Americanized take-out) food? I usually think of this
> > being the sauce used in Almond Chicken and Moo Goo Gai Pan but this generic
> > white sauce seems to be interchangeable with the generic brown sauce.
> > Thanks in advance!
> > jennifer
> Today, it probably all comes to the restaurants factory-made.

I've never seen Chinese white sauce but that sounds horrible. Here's some awful Chinese food that we had on the mainland.

https://photos.app.goo.gl/EZUXqWMYYkrqLaLt8

Re: REQUEST: Chinese "white sauce"

<inka1k-hee.ln1@anthive.com>

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From: songb...@anthive.com (songbird)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Chinese "white sauce"
Date: Wed, 1 Nov 2023 15:15:30 -0400
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 by: songbird - Wed, 1 Nov 2023 19:15 UTC

bruce bowser wrote:
....
> Ha ha !! As if I don't remember for myself right there in Oahu, Hawai'i near where Ft. Shafter or Schofield (up where it rains 24/7). I don't know.
> Look, when I went for Chinese food, I guess I saw the lobster sauce and the chicken chow mein sauce, which are white. Hey, the Lobster sauce is great on those scallops. Recently, when I went to a Chinese food buffet, along with the myriad ways of making chicken wings that they do, I had some of the imitation crab meat and mozzarella or provolone cheese casserole. It seems like they keep naming it something different every time I see it.
> You know, originally I saw something in the name about Singapore, something or other. But those places keep changing this casserole name and I don't know why?

funny because i've never seen a lobster sauce that wasn't
brown. :) perhaps the midwesterner chinese type cooks
always had some kind of brown available and just used it?

songbird

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