Subj : tODAY IN hISTORY - 1969
To   : All
From : Dave Drum
Date : Mon Sep 25 2023 17:42:00

26 September 1969 - 'JOYCE CHEN COOKS' DEBUTS ON PUBLIC TELEVISION:
After running a successful Chinese restaurant in Cambridge, Mass., Joyce
Chen becomes the first woman of color to host a nationwide cooking show.
Chen will be credited with helping popularize Chinese food in the US and
with such innovations as numbering items on the menu to ease ordering. 

Chen opened her first restaurant, Joyce Chen Restaurant, at 617 Concord
Avenue in Cambridge in 1958. According to her son Stephen, here she
pioneered the all-you-can-eat Chinese dinner buffet to boost sales on
otherwise-slow Tuesday and Wednesday nights. She also used the buffet
format to allow customers to sample unfamiliar authentic dishes at their
own pace. She promoted healthy Chinese cooking and refused to use Red
Dye No. 2 and other food coloring at her restaurants. For Chinese
speaking and English-speaking staff and customers to communicate more
easily, Chen introduced the practice of numbering menu items.

Chen introduced northern Chinese (Mandarin) and Shanghainese dishes to
Boston, including Peking duck, moo shu pork, hot and sour soup, and
potstickers, which she called "Peking Ravioli", sometimes shortened to
"Ravs". The first restaurant operated for thirteen years, closing in
1971. Members of Bolt, Beranek and Newman's IMP team, when they were
working on the first IMPs to create the ARPANET in 1969, would eat
Chen's food at her restaurant, which was located next door to BBN.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chicken w/Cashew Nuts - Gluten Free
 Categories: Poultry, Sauces, Herbs, Nuts, Wine
      Yield: 3 servings

      2 c  Chicken breast; diced 1/2"
      2 ts Cornstarch
      2 ts Pale dry Sherry
      2 tb Gluten Free Soy Sauce
      2 tb Gluten Free Hoisin Sauce
      1 ts Sugar
      4 tb Ginger & Garlic stir fry oil
      1 c  Dry roasted, unsalted cashew
           - nuts
      1 ts Sesame Oil

MMMMM---------------------EQUIPMENT NEEDED---------------------------
      2 md Mixing bowls
           Cutting board
           Kitchen knife
     1     14-inch wok
           Bamboo spatula
           Serving platter W/spoon

  Mix diced chicken, cornstarch, and Sherry in bowl.

  In another bowl, combine soy sauce, Hoisin, and sugar.

  Heat wok on medium high heat for a minute, and then add
  oil and heat.

  Stir fry chicken mixture in oil over medium high heat
  for about 2 minutes.

  Reduce heat and add the mixture of soy sauce, Hoisin,
  and sugar, and then cashews.

  Stir for another minute.

  Drizzle with sesame oil, toss, and serve.

  SERVES: 3 - 4

  RECIPE FROM: https://joycechenfoods.com

  Uncle Dirty Dave's Archives

MMMMM

.... "I just love Chinese food. My favourite dish is number 27" - Clement Atlee
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