Filiberto Amauty: Hi friend, the reason there are many mexicans working in Chinese kitchen is because they get low monthly income. My chinese aunt owns a restaurant and I ask her the same question and she told me it's because they give the mexicans a lower pay because most of those mexicans either have no paperwork or are illegal. So if she pays dem less money and so they don't have to pay tax and deductions since they are either illegal or have no paperwork. But seriously, I feel so sorry for them though. And it hurts for telling u this. But please don't think the Chinese ppl are rude, cus that's our only way to let dem work in da u.s. They are actually lucky they don't have any deductions though. Bye(*_*)...Show more
Alden Sabio: Have all of your ingredients prepared in advance (chopped, julienned, marinated, whatever).MUST have Hot wok.Wok cooking is fast, drop, sear meat, add vegie saute, steam, thicken sauce...having all ingredients ready to use (and a hot wok! ) is key...so make the rice or noodles first...shouldn't take more than 5-10 minutes to have stir fry done.Martin Yan (Yan Can Cook) very funny and informative. Enjoy: http://www.youtube.com/results?search_query=martin......Show more
Clemmie Burkleo: I think like that they give them less money! Especially if they are illegal.. Sad and unfair.
Dorethea Beaston: Del Monte Green Pepper and Mushroom. It comes in a can. It's thick and sweet(I don't like that sour tomato taste that a lot of them have) and doesn't have too much garlic like some brands.
Joni Ziak: Probably because there are more Mexican immigrants than Chines immigrants. But I've known some Chinese running a Mexican restaurant too.It doesn't really matter if they learn to prepare the food according to the restaurant's standards.I've seen a guy working at a local Chinese restaurant for years; I though he was ethnically Chinese, he looked it. Turns out he's ethnically Mexican. LOL. But then, ! I've known Black and Chinese Mexicans too. You never know....! Show more
Toby Women: Barrilla or Newman's. Can't beat either one of them.
Myriam Hetjonk: If your wok is a traditional Chinese wok, such as the one that my Mom handed down to me then after you wash it, you have to dry it and lightly add a couple of drops of cooking oil to the wok and rub it with a paper towel over the entire cooking area of the inside of the Wok to stop any rust from forming. Also, when you are cooking with the Wok, you have to keep moving the food around using the large Chinese metal spatula....Show more
Kate Baune: oops....I meant fav brand of pasta sauce....
Janeen Perona: Prego, I buy traditional and then beef it up with vegetables or whatever I am into at the moment.
Sherita Gallati: Always heat wok on high heat before adding oil. For stir frying, throw in vegetables in batches so that liquid will evaporate and quickly toss until cooked. Remove vegetables, or move to side of wok to slow cooking process. Add meat or c! hicken and quickly stir fry until cooked. Add the vegetables and stir fry together. Gently clean wok with a soft sponge and mild soap. Do not dry with towel, simply place over heat until dry. This will keep the wok seasoned, and will improve over time. Woks can also be used for deep frying (less mess than using pan), steaming whole fish and for making soups....Show more
Cletus Makler: Only job they can get.
Georgianna Zollo: Yeah yeah yeah we all love home made pasta sauce, but I would like to know what is your favorite brand of pasta (like Prego, Ragu, Barilla, Amy's, Emerils, Mario Batali.....).I actually like Classico sauces, they are pretty flavorful and not too watery or oily. So what's your favorite pasta sauce brand and why?
Elfreda Grossen: hi friend, the reason there are numerous mexicans working in chinese kitchen is 'cause they get low monthly income... my chinese aunt owns a restaurant and i ask her the same question and she told me it's '! cause they give the mexicans a lower pay 'cause most of those mexicans ! either have no paperwork or are illegal... so if she pays dem less money and so they don't have to pay tax and deductions since they are either illegal or have no paperwork... but seriously, i feel so sorry for them though... and it hurts for telling u this... but pleease don't think the chinese ppl are rude, cus that's our only way to let dem work in da u...s... they are actually lucky they don't have any deductions though... bye(*_*)...Show more
Betsey Muehlbach: I like Kroger and Hunts. I add garlic and oregano and a little sugar and a lot of basil. I usually get the traditional style. These cost less than the others, and after I doctor them up, no one knows what I started out with. Two cans makes the right amount for us. Most of these are a combination of spices, water, tomato sauce, and advertising. Pick what you want and enjoy.Regards,Dan
Veta Slicker: Mostly due to Chinese immigrants opening up restaurants in black/mexican area's, i know they rathe! r have their restaurants in white area's but its more expensive to open up businesses in white area's, so they settle in minority area's, Mexicans are reliable and hard working.. i went to a chinese restaurant with no mexicans it took forever to get my food.
Dalila Yoon: Francesco Rinaldi (doesn't have a ton of salt & sugar in it.)
Travis Sherrock: One thing I've learned from the show Simply Ming, is to always make sure you heat up the wok completely then add your oil. It's good to see the oil "dance".
Daria Verfaillie: Are you sure they're Mexican? According to Antony Bourdain, many kitchens in NYC employ immigrants from Boliva, Columbia, and other South American countries. What sort of jobs do you expect new immigrants from another country to get? At least in the kitchen they don't need to speak (much) English in order to wash dishes, or cook a steak. The language barrier is also why you don't normally see Mexicans working as waiters in a Chinese r! estaurant. While they might know some English, they probably don't kno! w enough, if any, Chinese in order to speak with Chinese customers. Now, near my house is a sushi restaurant that employs a woman from Mexico (yes, I asked her) as a sushi chef. She can speak Spanish, English, Japanese, and Chinese. She told me when she first started, people were pretty apprehensive. But now, no one gives her a second look and she has several regulars who are Japanese. And why do people assume that "authentic" ethnic food can ONLY be made by people of the same ethnicity?Do you go to Olive Garden and demand that only Italians cook your food?Or how about demanding that only Texans work in Taco Bell (which is really Tex-Mex, not authentic Mexican cuisine.)...Show more
Isaias Badgley: I would really like to buy my mom a cake from Maggie Moo's for Mother's Day since she LOVES their ice cream. I would like to get her one but I don't know how much the prices are for a cake there. I'd like to get one of the create-your-own cakes. So if anybody knows how mu! ch they are PLEASE PLEASE PLEASE tell me. I know they're kinda pricey on the ice cream there so I'm assuming the cakes will be too. Thanks!...Show more
Alecia Kaehler: I like Barilla and some Ragu sauces. Usually anything with garlic, mushrooms, sun-dried tomatoes... nothing with meat in it... scary stuff, meat that is shelf-stable & mass-produced! I'll add my own meat if that's what I want.I never tried the more expensive brands... figuring that if I was going to spend that much I might as well make my own!
Alexander Villas: Because of George W Bush
Janita Tetlow:
Ambrose Mumma: Newman's own: Marinara & SockarooniFrancessco Rinaldi: Tomato, Onion & Garlic, and Marinaraand Bertoli: Olive Oil & Garlic, and their Alfredo Sauce is excellent, considering it's jarred.
Roland Stampley: Well in my area all of the Asian restaurants are ran by Koreans. Not one genuine Japanese place.
Ewa Homrich: cut all meats and veggies to small bite! sized pieces, as if you wont have a knife to eat with.heat the wok on ! high. then add vegetable oil(dont use olive oil), wont need much oil, a few tablespoons is plenty. make sure the oil is hot, you can drop a few droplets of water in the wok to check if its hot, the water will jump out. add the meat first. you have to keep stirring so nothing burns at the high heat. when meat is cooked, add the veggies. stir the meat and veggies until done. season with s & p , soy sauce....Show more
Sharie Sommerville: I'm sorry I couldn't help you,Why don't you go there and ask or ask your neighbors/friends .It's been two days already you didn't get any answer any how.
Sol Allphin: Some specialty brands like Rao's or Patsy's are the best but are very expensive. Classico or Barilla are the best in that 2-3 bucks a jar category.
Randal Deyarmond: it doesn't matter what ethnic group the staff is as long as the food is good.
Clement Viscarro: I love classico's roasted garlic! Muir Glenn the organic kind of garlic pasta sauce is amazing ! too, its just a lot more money usually about 5 a jar
Antonia Quinnett: Good question. Makes you wonder if a lot of Chinese folks work in Mexican restaurants.
Jorge Detlefs: Newman's Own (Paul Newman the actor)-------------------------------------------------------------------------------- Newman's Own Organic Marinara SauceNewman's Own Organic Tomato Basil SauceNewman's Own Organic Traditional Herb SauceVERY TASTY INDEED!!
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