What’s The Difference Between Chow Mein And Lo Mein?

Noodles, veggies, and protein: These are the three components in any classic chow or lo mein. Although they may have similar ingredients, and are both delicious and popular in Chinese American restaurants across the country, they are not the same dish. “I think they became prominent on Chinese American menus because early Cantonese immigrants brought these dishes over,” said Maggie Zhu, author of the Omnivore’s Cookbook. She has developed recipes of both dishes, and explained the difference between them thusly.

chow mein, lo mein

Lo mein is on the right. chow mein is on the left.

Let’s start with the noodles.

“For me the key difference is the type of noodles used in them,” Maggie said. “Lo mein usually uses the fat, chewy noodles, while chow mein uses the thin type of noodles that sometimes contain egg.” Lo mein uses fresh noodles that are boiled for a few minutes, while chow mein uses

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Readers seek Chinese, Hmong, African and more

Oct. 12—It’s time once again to answer all readers’ burning questions about restaurants.

This go-round, as venues re-open, we have queries about where to eat before events — I never thought I’d miss that question so much! But also readers looking for good Chinese restaurants, Hmong food and more.

As always, send your questions to [email protected] I’ll do my best to answer.

Q. We used to eat out in St. Paul all the time and knew all the hot spots. Nowadays, Not so much. We have tickets for the upcoming SPCO season and all the performances are at the Ordway. Since we like to go out for dinner beforehand, we like a few suggestions on what’s good within walking distance of the theatre and if possible keep it to, say 2 $s.

A. Unfortunately, there aren’t a ton of restaurants that fit that bill — and pandemic closures have made

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22 Tips To Keep Your Diet On Monitor

A platform for experimenting with new flavors and dishes, in addition to parts of service, design and décor. Chinese Recipe: A hearty mixture of chicken and vegetables chopped into small pieces in piping sizzling rooster stock. This may make sufficient for one recipe of pumpkin pie. But you may enhance amounts to keep a combination on hand. These spices added to a pumpkin pie make the dish as far as I’m involved. Its prix-fixe tasting menu ready by Executive Chef Sean Gray contains ingenious dishes like a mille-feuille served with green tea powder and trout roe. It prices $195 per individual.

Indemnity. If you are using the Companies on behalf of an organization, business or different entity, or if you’re utilizing the Providers for commercial purposes, you and the entity will hold harmless and indemnify the Verizon Media Entities (outlined in Section eight under) from any go well with, declare … Read More

Food Bowl to take over the Paramount Studios backlot on Saturday

On Saturday, some of L.A.’s top culinary talent will take over the backlot of Paramount Studios, serving dishes representative of the region’s vibrant, varied and singular restaurants. It’s the final night of the Los Angeles Times Food Bowl, presented by City National Bank, and a collaboration with experiential, alfresco dinner series Outstanding in the Field.

Food Bowl’s sold-out events this season have included a dinner and film screening at the Sepulveda Dam, and an evening at Wattles Farm that celebrated women in food and farming. On Thursday, San Juan Capistrano’s Ecology Center will serve as the backdrop and food source for an evening focused on sustainability.

For Saturday’s dinner, Mina Park and Kwang Uh of Shiku and Baroo will serve Korean food, while Chengdu Impression’s Bin Wang will offer Chinese cuisine, and Burt Bakman of Slab will serve up barbecue. Valerie Gordon of Valerie Confections is offering dessert, while

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