On 5/18/2015 1:29 AM, dsi1 wrote:
> On Sunday, May 17, 2015 at 7:15:38 PM UTC-10, Cabrito del Bosque wrote:
>> 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.
>
> Sounds like a most beautiful and wondrous thing!
>


Oh yes, indubitably so!