aem wrote:
> On Jun 22, 4:18 pm, 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
>
> Carts and stalls don't have places for storage so they have to make it
> to order. They also don't have lunch crowds that arrive in bunches
> and slam the cooks with rapid sequence orders for three 8-top tables
> so they don't need to plan ahead.

Just the opposite. Thing of the office building lunch break or the train
that just pulled into the nearby station.

I agree that I would want a good
> restaurant to cook it fresh to order but there's a big difference
> between what we want from restaurants and the realities of the
> restaurant business. Bob Pastorio thought nothing of precooking pasta
> in volume. Fried rice at least keeps and finish-cooks a lot better
> than that.

Maybe they could do that but all of them don't do it as claimed. And
from the numerous times I have seen it prepared that method is not at
all common. Partially cooking pasta has little to do with almost
completely preparing a dish and holding it.


>
> I notice you say nothing about the variable quantity of egg, or the
> use of yolks only. Have you some way of knowing about restaurant
> practices with regard to that, or are you just another reflexive
> Sheldon-basher like the other guy? -aem


Not very difficult to determine. You can watch in most of these places
as they prepare the food and I have a number of Asian friends and have
seen the back end of other places. And note that this is just the latest
bogus claim. Another time was that tofu is really uncommon/practically
unheard of in "Chinatown" restaurants. Another was that *NO* restaurant
uses a rice cooker. Then there was the claim that even though it is
brought over from Japan and is a cash crop in the Pacific Northwest no
restaurant serves real wasabi.