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Tsos Before Bros

Browsing through Reddit led me to this recipe and somehow linked to this TED Talk.

[ted id=424]

Ever since I moved to the city, I’ve been enamored with “American” Chinese food. It’s cheap (five dollars for General Tso’s with Pork Fried Rice) and ready in minutes. I’ve never been a purist with these things — as long as it’s good then it’s alright.

In my first year, I actually made it a point to try as many Chinese takeout places as I could (same with slice joints – but that’s another story) . The best ones? No 1 Chinese Restaurant in Washington Heights and Great Wall in Brooklyn Heights. Chicken bits are perfectly fried in a nice batter that doesn’t feel (and taste) like skin. Did I mention these places also do pretty good, junky fried chicken?

General Tso's

But it doesn’t end there. There’s Chifa, which has also become a go-to comfort meal. Maybe because it reminds me of Filipino-Chinese cuisine. Almost everything’s fried, greasy and hits the spot.

After a long love affair with Pio Pio and their green sauce, I discovered better in the form of Flor de Mayo. I tried their Squid Fried rice on a friend’s recommendation, which I now usually pair with their Peruvian Chicken.

Flor de Mayo - Squid Rice


Don’t knock it ’til you’ve tried it.

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