On 10 Apr 2005 08:44:06 -0700, Sheldon > wrote:
>
> I don't know why you say "definitely". I've never seen any Chinese
> restaurant in NYC that uses a rice cooker. I'm pretty observant when
> it comes to kitchen stuff, and every kitchen I've observed the rice was
> cooked in an ordinary aluminum pot, a huge pot, but ordinary
> nevertheless... and not just Oriental, Hispanic restaurants as well,
> and they eat a lot of rice too, although they tend to use cast aluminum
> of a wide but shallow configuration.

I would be very surprised if that were the case. It simply makes more
sense to use a rice cooker. It frees up space on the stovetop, it requires no
watching/timing, keeps warm well and rice cookers can have very large
capacities fitting for the amount of rice a Chinese restaurant would require.
And the results are excellent.

> Just because one is Chinese is no recomendation one can cook Chinese...

That's pretty rich, coming from you. As I've mentioned before, your
track record for advice on Chinese cuisine is hardly a recommendation for your
skills or knowledge, either. Maybe you should follow aem's advice about
not digging yourself any deeper.

> I beleive those who don't cook very well are who use rice cookers, of
> any ethnicity.

You're free to think that if it makes you feel better, but I hope you
realize that most sensible people know you have no basis in reality for
thinking so.

Ariane
--
Incompetence: When you earnestly believe you can compensate for a lack of
skill by doubling your efforts, there's no end to what you can't do.
http://www.despair.com/demotivators/incompetence.html