On Sunday, May 17, 2015 at 5:43:48 PM UTC-10, JRStern wrote:
> On Sun, 17 May 2015 18:34:20 -0700 (PDT), dsi1 <>
> wrote:
>
> >> > Probably better if it's not too oily or salty to begin with, but it's
> >> > probably better if it's not too oily or salty to begin with.
> >>
> >> Yes. Alas at most of the restaurants here, they tend to Americanize the
> >> food. Most things are made breaded and fried. I wonder how much authentic
> >> Chinese food is made that way? Probably not a lot.
> >
> >My thinking is that foods that have been steamed or fried quickly don't take well to reheating. I don't care much for refrigerated rice. That's just me. I don't want to discourage people from eating days old Chinese food.
>
> The fried rice from my local joint is outstanding cold four to
> forty-eight hours later.
>
> White rice not so much, though it can still be good enough to soak up
> cold sauce.
>
> Most Chinese food is cooked so quickly I'm not shocked by the idea
> that some of it benefits from more "marinating" time, even after the
> fact.
>
> None of my usual dishes are breaded or fried, other than "fried" rice.
>
> Dim sum is a whole other category, where most everything is breaded or
> fried, but I have no local dim sum places that I frequent, and I don't
> think I've ever taken any home from others. OTOH some of the TJ's
> frozen dim sum aren't horrible, and I just microwave some of the
> frozen gyoza and they're pretty good, so you never know.
>
> J.

I could go for some Chinese food right now! Who wouldn't!? Anyway, I'm gonna fry up some aku bones for dinner - you probably think I'm kidding but I'm not! :-)