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Old 04-08-2012, 09:29 AM   #41
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i will eat any kind of ginger beef. just put it in my mouth.
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Old 04-08-2012, 09:36 AM   #42
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As a Chinese person who has gone to Chinese restaurants in a lot of places.

I have yet to see ginger beef in a Chinese restaurant in Toronto or Vancouver. I have also never heard of ginger beef in Hong Kong. It was entirely unknown to me until I moved to Calgary 14 years ago.

Can't say I'm a huge fan of it though.
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Old 04-08-2012, 09:38 AM   #43
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It's basically a deep fried Szechuan dish. It's like every other westernized Chinese dish:

step 1) Deep fry it
step 2) Cover in sweet sauce
step 3) Gwai lo gulps it down and feels ethnically cultured


Hey, I resemble that remark....and do not order ginger beef.

If I must, I order ginger chicken instead.
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Old 04-08-2012, 09:42 AM   #44
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http://en.wikipedia.org/wiki/Ginger_beef

While Chinese dishes made from beef and ginger are nothing new[1], the western Canadian version of it is claimed to have been invented in Calgary, Alberta in 1974 at the Silver Inn[2], and it can still be ordered at most of the Chinese restaurants in that region.

The ingredients of ginger beef can depend on where it is featured, but the western Canadian version generally consists of deep fried strips of beef coated in a dark sweet sauce that is reminiscent of other Asian sauces based on vinegar and sugar (e.g., the Japanese teriyaki). It also contains flavors of ginger, garlic and hot peppers, and is commonly served with a small amount of julienned carrots and onions in the sauce.

I have never seen it on a menu in Ontario.

http://www.silverinnrestaurant.com/

The Silver Inn is a family-run restaurant that has been offering original Peking-Style Cuisine since 1975. We introduced Calgarians to their first taste of Peking-style cooking with dishes such as ginger beef, hot and sour soup, grilled pork dumplings, chicken and cashew in yellow bean sauce and many more.

Initially they had to serve a lot of grilled cheese sandwiches to please customers who weren't ready for the new Chinese dishes. That's when Lily's husband, George Wong who was also the restaurant's chef, decided to take out an old beef recipe he had used while in England and tweaked it to satisfy the beef eating habits of Cow Town: he coated the beef strips in batter.

The new recipe was initially called "Deep fried shredded beef in chili sauce" and the word about its delicious taste and texture soon spread around town. Ginger beef was born.

The family behind the Silver Inn will not brag about inventing the famous dish, but they are willing to admit that they helped popularize a dish that is still the best selling dish on their menu.

Our family created these delicious dishes by adapting the classic Chinese recipes to match the locally available products.
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Last edited by troutman; 04-08-2012 at 09:44 AM.
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Old 04-08-2012, 10:27 AM   #45
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Try a Caesar with Gin instead. Most places use Smirnoff Vodka, may as well just use paint thinner. Gin makes a caesar delicious.
It's not the vodka that's the problem. It's the seafood-flavoured cold tomato soup.
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Old 04-08-2012, 10:38 AM   #46
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Try a Caesar with Gin instead. Most places use Smirnoff Vodka, may as well just use paint thinner. Gin makes a caesar delicious.
Gin? Your panties must fall off for the first guy who pays you a compliment.
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Old 04-08-2012, 12:24 PM   #47
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Originally Posted by STeeLy View Post
As a Chinese person who has gone to Chinese restaurants in a lot of places.

I have yet to see ginger beef in a Chinese restaurant in Toronto or Vancouver. I have also never heard of ginger beef in Hong Kong. It was entirely unknown to me until I moved to Calgary 14 years ago.

Can't say I'm a huge fan of it though.
They don't have it in Winnipeg, either. It's really mainly an Alberta thing.
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Old 04-08-2012, 12:40 PM   #48
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I asked for a ceasar in Vegas at a lounge one time and they brought me a salad. True story.
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Old 04-08-2012, 02:07 PM   #49
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I asked for a ceasar in Vegas at a lounge one time and they brought me a salad. True story.
I'm pretty sure clamato is a canada thing too, I think a bloody mary is the closest thing they have with tomato juice.
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Old 04-08-2012, 02:11 PM   #50
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I'm pretty sure clamato is a canada thing too, I think a bloody mary is the closest thing they have with tomato juice.
Nope, Clam is a Motts product line, I've seen it in the larger grocery stores in the States.

When I lived in Dallas, I went to a party with Ceasar fixins, made them extra spicy, it was the second most popular drink there.
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