>> With Chinese, it can be tricky to navigate across levels of quality, and the spectrum between traditional Chinese vs. Chinese-American styles. <<
Yeah, that, too. We have so many good examples out here that I can get a good idea of how it's supposed to be done. And enough population that (at least B.C.) a preliminary evaluation based on the fraction of diners representing the cuisine's cultural origin correlates fairly well.
>> I have often heard people complain that the vegetables are undercooked, and not uncommonly that they are overcooked. <<
In other words, "this isn't what I'm used to, and I don't like it." Meanwhile, I'm over here saying "This is different. (How) does it work? Does it work for me?" You too, I'd imagine.
>> Should that ever happen, there are -- or were -- two truly splendid ones in the area: Black Dog in Champaign and Smokey's in Charleston. <<
Will keep that in mind. If you ever get out this way, there's a local place that is an absolutely Californian take while still "doing it right". Proprietor and executive chef is from a Vietnamese refugee family, who decided he was so interested in BBQ to learn from the masters and then make it his own. And if you want the "customary" brick-oven stuff where you get the white bread to soak up the extra sauce while you sit at the fifty-plus-year-old tables in a place not too much bigger than the kitchen, I'll take you up to Everett & Jones in Berkeley. That's an hour or so from here when traffic is good -- which it won't be most of the time by whenever you might get out here -- but still worth the trip.
Re: Cooking note
Yeah, that, too. We have so many good examples out here that I can get a good idea of how it's supposed to be done. And enough population that (at least B.C.) a preliminary evaluation based on the fraction of diners representing the cuisine's cultural origin correlates fairly well.
>> I have often heard people complain that the vegetables are undercooked, and not uncommonly that they are overcooked. <<
In other words, "this isn't what I'm used to, and I don't like it." Meanwhile, I'm over here saying "This is different. (How) does it work? Does it work for me?" You too, I'd imagine.
>> Should that ever happen, there are -- or were -- two truly splendid ones in the area: Black Dog in Champaign and Smokey's in Charleston. <<
Will keep that in mind. If you ever get out this way, there's a local place that is an absolutely Californian take while still "doing it right". Proprietor and executive chef is from a Vietnamese refugee family, who decided he was so interested in BBQ to learn from the masters and then make it his own. And if you want the "customary" brick-oven stuff where you get the white bread to soak up the extra sauce while you sit at the fifty-plus-year-old tables in a place not too much bigger than the kitchen, I'll take you up to Everett & Jones in Berkeley. That's an hour or so from here when traffic is good -- which it won't be most of the time by whenever you might get out here -- but still worth the trip.