Wayne Boatwright wrote:

> On Sun 22 Jun 2008 06:04:58p, Blinky the Shark told us...
>
>> George wrote:
>>
>>> aem wrote:
>>>> On Jun 22, 9:53 am, George > wrote:
>>>>> Sheldon wrote:
>>>>>> Fercocktah Fried Rice.
>>>>>> Any *Chinatown* Chinese restaurant makes up a huge batch of *basic*
>>>>>> "pork fly lice" at the beginning of the shift. Individual portions
>>>>>> are reheated as ordered, and adding specific ingredients, ie.
>>>>>> chicken, shrimp, lobster, etc., as per style ordered or all of the
>>>>>> above+ for their house special version. Many Chinatown restaurants
>>>>>> don't add egg to fly lice, of those few who do it's always precooked
>>>>>> thin omelets cut into julienne or dice.... very little egg is added,
>>>>>> it's primarilly a garnish... and it's almost always just the yolk,
>>>>>> the whites are used alone in many dishes.
>>>>> Thats about as accurate as your prior claim that they don't use rice
>>>>> cookers.
>>>>
>>>> What part do you think is inaccurate? I don't see anything to argue
>>>> with here. None of it applies to how I make fried rice, but he's
>>>> talking about ordinary restaurants. -aem
>>>
>>> All of it. It isn't representative of any "Chinatown" Chinese
>>> restaurant I know. Even the food cart/food stall places who only sell
>>> fried rice just make small batches of the one style they are selling
>>> to insure quality.
>>
>> I particularly liked the part where they first make a stock batch of
>> "pork fly lice" -- and then use it for their "chicken, shrimp, lobster,
>> etc." fried rice. I wonder how they get the pork out of it...
>
> Pork strainer?

Band name! Pork Strainer

They could remake Primus' "Pork Soda".

http://www.lyricsfreak.com/p/primus/..._20110914.html


--
Blinky
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