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Path: utzoo!watmath!clyde!burl!ulysses!bellcore!decvax!decwrl!amdcad!cae780!leadsv!msunix!jon
From: jon@msunix.UUCP (Otto)
Newsgroups: net.cooks
Subject: Re: Noodles in "The Four Seasons"
Message-ID: <201@msunix.UUCP>
Date: Sat, 8-Mar-86 01:25:01 EST
Article-I.D.: msunix.201
Posted: Sat Mar  8 01:25:01 1986
Date-Received: Wed, 12-Mar-86 21:55:08 EST
References: <213@isieng.UUCP> <171@chronon.UUCP>
Organization: Black Flag Fan Club
Lines: 25

In article <171@chronon.UUCP>, eric@chronon.UUCP (Eric Black) writes:
> >   My wife has a burning question; she can't seem to sleep nights
> > without an answer, so I turn to the net for assistance.
> > 
> >   Whombah!  The mess of dried stuff, the size of your fist, is
> > suddenly a wokful of noodle.  The expansion takes about a second
> > and a half.  If I ever find out that they speeded up the camera
> > for this scene, I'll be massively pissed.
> 
> They are "fun see", also called "bean thread" or "cellophane noodles".

That's funny, I'm Chinese and I call them "rice noodles".  :^)
They are also used in Chinese Chicken Salad and Szechaun Beef.
And yes, they do puff up that fast.

Local interest only -->  A good oriental grocery store is at the corner
of Wolfe Road and Old San Francisco Road in Sunnyvale.  A few stores down
is a Chinese restaurant where you can buy BBQ pork or takeout Chinese
food (BBQ pork is ok, food is of unknown quality).


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