When I was doing my writing I figured that out. I was wondering why I could only lend the dishes instead of giving them to you. So back to the store it went and I came home with this pattern, which is probably a dish used by most Chinese restaurants.
SHANGHAI CHOP SUEY RESTAURANT LETHBRIDGE FULL
Then I read in the Herald that this set was also full of lead. I love funny parts of the set - the big soup spoon, the fact that there are 2 soup bowl styles (deep to hold the heat and wide to cool it off).ĭid you know I bought another pattern first - so beautiful with gold and a lot of hand painting. I put a small link to it in one of the pictures. I read up about the "classic pattern", about its myths and its realities. The only difference is that you have way more dishes than I could ever find in one picture out on the web. I found the pictures on the web, but they are exactly like the ones you are using. I can go right to the box and pull out those pedestals though. Having a 3 or 4 tiered wedding cake isn't high on a bride's list of "wants" these days. I decorated Moiya's wedding care for her. In the boxes of objects that are still dear to me are the pedestals on which tiered cakes sit. Icing is for decorative purposes only, unless it is made with cream cheese, or butter or a boiled icing. Now when I see icing, I just scrape it off and leave it on the side of my plate. I will go look for that, just for old times' sake. I am sure there is some You Tuber out there with a good demo.
SHANGHAI CHOP SUEY RESTAURANT LETHBRIDGE HOW TO
Now I can't even remember how to make them. That is why I got so good with those elephants. When I was through I would scrape it off, put it back in the tube and then try another round. Then I would practise using the tips around the outer edge of a plate. To practise, I would take the afternoon while my kids were napping and make icing. That is why those flowers and leaves, and elephants kept such good form. Oh, they were so cute.Īnd I had forgotten the only decorating icing is the Crisco one. I think that is where I learned to do the elephants. I am sure one of the classes was at the Coop. Yes, I took classes, studied books, and bought every Wilston specialty tip possible. I have long forgotten the Wilton cake decorating classes. I love thinking of them being used every day, even for cereal. Those dishes are on loan to Mary right now. I went out of control buying every possible container in that pattern, spoons, plates, bowls, platters, chopstick holders, candle sticks. Yes, there is a lot of chopping, a lot of preparation before the food hits the pan.Įventually I bought a set of Chinese rice pattern dishes to serve the food on – a set for 12. When they come over, I just put in a turkey.” She said, “Oh, I never make this for them. Someone said to her, “Oh, your relatives must love to come over to your house for Chinese food.” Ten of them became staple meals that I made for my family for years. Soon I could make fried rice, chicken chow mein, lemon chicken, pineapple chicken, egg foo young, spring rolls, Shanghai noodles, chop suey, egg drop soup, won ton soup, hot and sour soup, and sweet and sour pork.Įvery week, I would practise making the three dishes I had learned in class, in all learning 30 new dishes. On seeing this class offered, I decided that if the only thing I could learn, was how to make fried rice, then the hours spent there would be well worth my time. I had tasted his fried rice when I was first married and I had always wished I could make it. He was often selling in the small rural restaurants where Chinese food was being prepared, and soon Keith could make Chinese food to perfection.Įaten off or been exposed to this pattern. He would promise his clients that he would personally pick the best sides of beef for them. He was a butcher who was hired by Canada Packers to sell meat to small restaurants in British Columbia. The only other person I knew who could make Chinese food was my brother-in-law, Keith McBride. I saw a course that was offered through the Calgary Board of Education Continuing Education Department: Chinese Cooking - 10 weekly lessons.Īt the first lesson the teacher said she would be demonstrating how to make 3 dishes each week, that there was no class participation, and I can’t remember now if we even tasted those meals.
The Origin of the Rice Pattern Chinese Dishes I needed an evening away from home when I was in my mid-thirties, though I now see, I couldn’t really leave home without having something to bring back to it.
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