On 5/17/2015 11:11 PM, dsi1 wrote:
> 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!
>
I surely wish I had been there for that.

I like to make up Thai rice, dry it on a cookie sheet and toss in
whatever is timely.

Lately that has been prawns, shitakes, and Chinese sausage.

Oh so good.