Arri London wrote:
>
> "Jean B." wrote:
>> Arri London wrote:
>>> "Jean B." wrote:
>>>> Arri London wrote:
>>>>> "Jean B." wrote:
>>> <snip>
>>>
>>>>>>> It seems to be fashionable to use olive oil in Asian recipes these days.
>>>>>>> Have seen several TV cooks mix olive oil and soy sauce among other
>>>>>>> things.
>>>>>> There is ONE Asian thing I have taken to using EVOO in: ants
>>>>>> climbing a tree. I have made this for many years and then
>>>>>> experienced it at a very good Sichuan restaurant. It had a
>>>>>> "bright" flavor, which I started imitating by using the EVOO.
>>>>>>
>>>>>> --
>>>>> My brain and 'palate imagination' just can't get wrapped around olive
>>>>> oil with soy sauce. Will give it a try one day though just to check.
>>>> Well, think of what you might want that flavor in. "Ants" is the
>>>> only Asian recipe that I have used EVOO in.
>>>>
>>>
>>> The cooks on TV don't seem to discriminate in that way. 'Ants' isn't one
>>> where I'd like to try that combo. Might work OK for a meat marinade.
>> You'd have to taste the "ants" at my favorite Sichuan restaurant.
>> I am, however, pretty sure that the flavor there doesn't come
>> from EVOO.
>>
>> --
>> Jean B.
>
> Probably not. One of the niceties of Chinese cooking is the complexity
> of flavours from a few ingredients.

And this place is pretty authentic. I wonder what that flavor is
from? The owner, whom I used to enjoy talking with, is never
there now.

--
Jean B.