On Sunday, May 17, 2015 at 6:47:55 PM UTC-10, Cabrito del Bosque wrote:
> On 5/17/2015 7:34 PM, dsi1 wrote:
> > On Sunday, May 17, 2015 at 2:51:03 PM UTC-10, Julie Bove wrote:
> >> "JRStern" > wrote in message
> >> ...
> >>> On Sun, 17 May 2015 12:45:38 -0700 (PDT), dsi1 <>
> >>> wrote:
> >>>
> >>>>> Just like a lot of Chinese food really *is* better the next day, it
> >>>>> benefits in many ways from the time it takes the ingredients to
> >>>>> interact.
> >>> ...
> >>>> In this part of the world, Chinese food just turns icky soon after it's
> >>>> served.
> >>>
> >>> Really? I thought it was general consensus that the leftover stuff is
> >>> really good the next day or two, assuming you get it in the fridge not
> >>> that long after it's made and served, and in sealed containers, and
> >>> it's usually also best eaten cold, I've never found a consistent way
> >>> to reheat it and still have it taste good.
> >>
> >> There are many dishes under the umbrella of Chinese food. I would think
> >> that a steamed Hum Bow would not be so good the day after. A baked one
> >> probably wouldn't be as good as fresh either but would be better than the
> >> steamed. And anything that is supposed to be crisp would be less so upon
> >> reheating.
> >>>
> >>> Fried rice, twice cooked pork, chicken in black bean sauce, eggplant,
> >>> bok choi and black mushrooms, shrimp and veggies, honey walnut shrimp,
> >>> kung pao whatever, mu shu whatever, all do great ... OK the egg fu
> >>> yung (sp) I tried recently wasn't good cold, but it wasn't good hot
> >>> either. Sweet and sour pork/chicken might not do as well with the
> >>> breading.
> >>>
> >>> Probably better if it's not too oily or salty to begin with, but it's
> >>> probably better if it's not too oil 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.
> >
>
> 1 day old = breakfast.
>
> Yum!

The other day I made fried rice using the Hawaiian garlic shrimp we had for dinner previous. Holy crap, that was just stupendous! It was better than the night before. Thank you Jesus!