Dish of Glistening Crunchy Orange Stuff: Difference between revisions
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== Annotation (for readers outside Britain) == | == Annotation (for readers outside Britain) == | ||
The referent is possibly to the more-or-less standard way sweet and sour chicken is served in Chinese takeaways in Britain: pieces of chicken meat are wrapped in a variant of dimsum pastry then deep-fried, and served in a sweet-and-sour sauce which, in order to cover up the fact it is made from a base of cheap brown-coloured malt vinegar, has a ''lot'' of red or orange food colouring added to it, as well as cheap fried onion and other veg. The result tastes surprisingly moore-ish | The referent is possibly to the more-or-less standard way sweet and sour chicken is served in Chinese takeaways in Britain: pieces of chicken meat are wrapped in a variant of dimsum pastry then deep-fried, and served in a sweet-and-sour sauce which, in order to cover up the fact it is made from a base of cheap brown-coloured malt vinegar, has a ''lot'' of red or orange food colouring added to it, as well as cheap fried onion and other veg. The result tastes surprisingly moore-ish<ref>Possibly down to the MSG content...</ref>, but is a dietician's nightmare, as the "sweet" in the sweet and sour sauce is generally cheap processed white sugar combined, of course, with a lot of fried stuff. The Scottish are pilloried for the deep-fried Mars Bar in batter: sweet and sour chicken is as near as the English get to a native version, in terms of empty calories. | ||
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[[Category:Food and drink]] | [[Category:Food and drink]] |
Revision as of 00:22, 15 May 2017
As with the Dish of Soft White Lumps or the Dish of Glistening Brown Stuff, this is another example of Agatean cuisine, as interpreted in Ankh-Morpork, which is virtually unknown (at least to the peasants) back home on the Counterweight Continent.
Annotation (for readers outside Britain)
The referent is possibly to the more-or-less standard way sweet and sour chicken is served in Chinese takeaways in Britain: pieces of chicken meat are wrapped in a variant of dimsum pastry then deep-fried, and served in a sweet-and-sour sauce which, in order to cover up the fact it is made from a base of cheap brown-coloured malt vinegar, has a lot of red or orange food colouring added to it, as well as cheap fried onion and other veg. The result tastes surprisingly moore-ish<ref>Possibly down to the MSG content...</ref>, but is a dietician's nightmare, as the "sweet" in the sweet and sour sauce is generally cheap processed white sugar combined, of course, with a lot of fried stuff. The Scottish are pilloried for the deep-fried Mars Bar in batter: sweet and sour chicken is as near as the English get to a native version, in terms of empty calories.
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