Arri London wrote:
>
> "Jean B." wrote:
>> 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.
>>
>> --
>
>
> Could be anything up to and including a wok which is never washed out.
> Sometimes it is as simple as superheating the wok before adding the oil.
> My Chinese recipes improved hugely just by doing that.

No. I am aware of that (and can't achieve it here on my stove),
but this is s bright flavor. Maybe I'll ask on the local chowhound.

--
Jean B.