Is Nagin an idiot ? Or just stupid ?

[PornoDoggy]

Originally Posted by Nickatilynx

sorry its Canadian , so is basketball...baseball is based on the old english game (played by girls) of rounders , and "Football" (spit) is a bastardised form of Rugby.

Don't worry , you are American , I didn't expect you know that.




;-)))

Yeah, right.

Next thing you're gonna try and tell me is that French Fries aren't French, and that Chop Suey isn't really Chinese food.

[Newton]

Originally Posted by PornoDoggy

Yeah, right.

Next thing you're gonna try and tell me is that French Fries aren't French, and that Chop Suey isn't really Chinese food.

Potentially correct

It was not long after this widespread embracing of the potato that some genius decided to drop slices of it into a pot of boiling fat. The identity of this individual is unknown; the French claim it was one of their countrymen, while the Belgians fiercely hold that it was one of their own who first frenched a fry. Expert opinion on this matter is divided as well. Whatever the case, by the 1830's deep fried potatoes had become a popular taste sensation in both France and Belgium. It took another hundred years for them to become a fast-food staple in the United States. Although Thomas Jefferson is rumored to have served them in Monticello as early as 1802—a daring thing to do at the time, since tubers were still believed to lead to death unless the poisons were boiled out of them—it was American soldiers, having been stationed in France (or Belgium, depending on who you ask) during World War I who brought back a hunger for the fried potatoes they had eaten while overseas. Although today fries are commonly eaten in many other countries, they are only associated with the Gallic culture here in the U.S.

The origin of Chop Suey

The orgin of Chop Suey was well documented in the 《新大陆游记》 "Travel to the New Continent" written in 1903 by famous Chinese reformer, professor of literature of Tsing Hua Universty, Liang Qichao, who was also the author of the book "Biography of Li Hongzhang", hence Liang's account is authentic. Liang Qichao toured America in 1903, he wrote that the Choy Suey started when Li Hongzhang visited New York and dined in several Chinese restaurants in NY city. Before that time, no American visited China town in NY, after Li's visit, many Americans enquired about the dish Li ate in China town, the restaurant owner answered with "Chop Suey", which was the cantonese prounciation of "杂碎", meaning "a mixture of pieces". After that, "Li Hongzhang Chop Suey" restaruants sprung up all across America, there were three to four hundred Chop Suey restaurants alone in New York city, and there were three thousand people in America made a living by Chop suey, with business totaling several million dollars, "quite a remarkable industry". Liang noted that this was the single greatest contribution of Li Hongzhang to Cantonese cuisine. Liang also remarked that Chop Suey was really not Chinese cuisine, "no Chinese in America ever went to Chop Suey restaurant". Chop Suey still is the Cantonesee pronunciation of "杂碎", clearly indicates its American Cantonese origin.

Chop suey in China

The phrase "杂碎" did not exist in China at the end of 19th century when Li Hongzhang viisted New York City, as a matter of fact, this phrase was not even in 1989 edition of Cihai(辞海). Only in the last fifteen years, the phrase 杂碎 appeared in Chinese language, however it means entirely different thing from Chop Suey.