Christine Dabney > wrote:

>[..] velveting is done by either sliding the
>protein (she has both chicken, scallops and shrimp done) in either hot
>oil or water. The scallops were done in water. None of them stay in
>very long, just seconds. They are then drained and the recipe
>proceeds with the regular cooking of the recipe.

Is the protein at room temperature or refrigerator temperature
before you do this?

And, any idea why velveting would make any difference, since you're
about to cook it anyway?

Steve

On Mon, 23 Jun 2008 06:30:26 +0000 (UTC),
(Steve Pope) wrote:


>Is the protein at room temperature or refrigerator temperature
>before you do this?
Like many proteins that one cooks, it is probably better at room
temperature. But I don't know for sure.
>
>And, any idea why velveting would make any difference, since you're
>about to cook it anyway?
>
If you read the other thing I posted, I think it says it improves
it's texture. From what I have read, if you cook it immediately, and
without velveting, the protein can often be too chewy, or tough. This
seems to help with that a great deal.

Christine

"Christine Dabney" > ha scritto nel messaggio

> If you read the other thing I posted, I think it says it improves
> it's texture. From what I have read, if you cook it immediately, and
> without velveting, the protein can often be too chewy, or tough. This
> seems to help with that a great deal.
>
> Christine

It changes the texture, anyway. I have only done velvet chicken. It's a
novelty for us-- like the taste of chicken with the texture of a firm
mousse. I think by the time you finish working it, it would have to be room
temp.

aem wrote:
> On Jun 22, 4:18 pm, George > wrote:
>> aem wrote:
>>> On Jun 22, 9:53 am, George > wrote:
>>>> Sheldon wrote:
>>>>> Fercocktah Fried Rice.
>>>>> Any *Chinatown* Chinese restaurant makes up a huge batch of *basic*
>>>>> "pork fly lice" at the beginning of the shift. Individual portions
>>>>> are reheated as ordered, and adding specific ingredients, ie. chicken,
>>>>> shrimp, lobster, etc., as per style ordered or all of the above+ for
>>>>> their house special version. Many Chinatown restaurants don't add egg
>>>>> to fly lice, of those few who do it's always precooked thin omelets
>>>>> cut into julienne or dice.... very little egg is added, it's
>>>>> primarilly a garnish... and it's almost always just the yolk, the
>>>>> whites are used alone in many dishes.
>>>> Thats about as accurate as your prior claim that they don't use rice
>>>> cookers.
>>> What part do you think is inaccurate? I don't see anything to argue
>>> with here. None of it applies to how I make fried rice, but he's
>>> talking about ordinary restaurants. -aem
>> All of it. It isn't representative of any "Chinatown" Chinese restaurant
>> I know. Even the food cart/food stall places who only sell fried rice
>> just make small batches of the one style they are selling to insure quality
>
> Carts and stalls don't have places for storage so they have to make it
> to order. They also don't have lunch crowds that arrive in bunches
> and slam the cooks with rapid sequence orders for three 8-top tables
> so they don't need to plan ahead.

Just the opposite. Thing of the office building lunch break or the train
that just pulled into the nearby station.

I agree that I would want a good
> restaurant to cook it fresh to order but there's a big difference
> between what we want from restaurants and the realities of the
> restaurant business. Bob Pastorio thought nothing of precooking pasta
> in volume. Fried rice at least keeps and finish-cooks a lot better
> than that.

Maybe they could do that but all of them don't do it as claimed. And
from the numerous times I have seen it prepared that method is not at
all common. Partially cooking pasta has little to do with almost
completely preparing a dish and holding it.


>
> I notice you say nothing about the variable quantity of egg, or the
> use of yolks only. Have you some way of knowing about restaurant
> practices with regard to that, or are you just another reflexive
> Sheldon-basher like the other guy? -aem


Not very difficult to determine. You can watch in most of these places
as they prepare the food and I have a number of Asian friends and have
seen the back end of other places. And note that this is just the latest
bogus claim. Another time was that tofu is really uncommon/practically
unheard of in "Chinatown" restaurants. Another was that *NO* restaurant
uses a rice cooker. Then there was the claim that even though it is
brought over from Japan and is a cash crop in the Pacific Northwest no
restaurant serves real wasabi.

Blinky the Shark wrote:
> George wrote:
>
>> aem wrote:
>>> On Jun 22, 9:53 am, George > wrote:
>>>> Sheldon wrote:
>>>>> Fercocktah Fried Rice.
>>>>> Any *Chinatown* Chinese restaurant makes up a huge batch of *basic*
>>>>> "pork fly lice" at the beginning of the shift. Individual portions
>>>>> are reheated as ordered, and adding specific ingredients, ie. chicken,
>>>>> shrimp, lobster, etc., as per style ordered or all of the above+ for
>>>>> their house special version. Many Chinatown restaurants don't add egg
>>>>> to fly lice, of those few who do it's always precooked thin omelets
>>>>> cut into julienne or dice.... very little egg is added, it's
>>>>> primarilly a garnish... and it's almost always just the yolk, the
>>>>> whites are used alone in many dishes.
>>>> Thats about as accurate as your prior claim that they don't use rice
>>>> cookers.
>>> What part do you think is inaccurate? I don't see anything to argue
>>> with here. None of it applies to how I make fried rice, but he's
>>> talking about ordinary restaurants. -aem
>> All of it. It isn't representative of any "Chinatown" Chinese restaurant
>> I know. Even the food cart/food stall places who only sell fried rice
>> just make small batches of the one style they are selling to insure quality.
>
> I particularly liked the part where they first make a stock batch of "pork
> fly lice" -- and then use it for their "chicken, shrimp, lobster, etc."
> fried rice. I wonder how they get the pork out of it...
>
>
I thought that claim was particularly silly...

hahabogus wrote:
> Christine Dabney > wrote :
>
>
>
>
>
> > On Sun, 22 Jun 2008 20:28:14 -0500, Sqwertz >
> > wrote:
>
> >>Try adding baking soda to your marinating beef (or pork, but never
> >>chicken or fish) at about .3 teaspoon per half pound of beef (or
> >>pork). �This tenderizes it and gives it the texture that many people
> >>associate with Chinese restaurants (because this is indeed what they
> >>use).
>
> >>-sw
>
> > They also use a technique called velveting, which improves the texture
> > too. �It involves the quick blanching of meats/poultry in either hot
> > oil, or boiling water. � Barbara Tropp, in her masterpiece The Modern
> > Art of Chinese Cooking, uses oil. �I have read of others (can't
> > remember who right now) that use water.
>
> > Christine
>
> I thought velveting involved a water and corn starch marinade.

Yes, starch and egg white. There's no baking soda used in Chinese
cookery (not ever)... Sqwertz hasn't a clue. But then what would he
know about Chinese restaurant cooking (same as he knows about any
cooking - nothing!), there are no Chinese restaurants past Chicago
until all the way to the Pacific coastal cities. What's served in
Texas makes Chun King shine. In fact there is NO decent cooking in
Texas... what Texans call BBQ sucks big time... cheapo brisket is pure
garbage... Texas Q can't hold a candle to what's made in the
Carolinas and Tenn. And NYC BBQ beats all of them by miles, because
there's a huge population of peoples from parts that invented that
type of cookery... cooking only the cheapest cuts in a covered metal
vessel is NOT BBQ. The closest coozine that aproximates cookery in
Texas is Tex-Mex... the ultimate of which is exactly what's served at
Taco Bell... and there isn't a Texan alive that can cook up better
chili than what comes outta a Hormel can... I've seen the Texas
recipes posted here, Indianans slop their hogs better.

http://www.asiafood.org/glossary_1.c...o=1&endno =25

On Jun 22, 9:28*pm, Sqwertz > wrote:
> T > wrote:
> > The key to almost all asian style dishes is preparation. I know when I
> > make beef and broccoli I first marinate the beef strips in soy sauce,
> > then drain and introduce into a ripping hot pan with a bit of peanut
> > oil.
>
> Try adding baking soda to your marinating beef (or pork, but never
> chicken or fish) at about .3 teaspoon per half pound of beef (or
> pork). *This tenderizes it and gives it the texture that many people
> associate with Chinese restaurants (because this is indeed what they
> use).
>
> -sw

I'd check out the baking soda. I suspect that it has a negative effect
on nutients.

John Kane Kingston ON Canada

On Sun, 22 Jun 2008 12:08:13 -0700 (PDT), aem >
wrote:

>On Jun 22, 9:53*am, George > wrote:
>> Sheldon wrote:
>> > Fercocktah Fried Rice.
>>
>> > Any *Chinatown* Chinese restaurant makes up a huge batch of *basic*
>> > "pork fly lice" at the beginning of the shift. *Individual portions
>> > are reheated as ordered, and adding specific ingredients, ie. chicken,
>> > shrimp, lobster, etc., as per style ordered or all of the above+ for
>> > their house special version. *Many Chinatown restaurants don't add egg
>> > to fly lice, of those few who do it's always precooked thin omelets
>> > cut into julienne or dice.... very little egg is added, it's
>> > primarilly a garnish... and it's almost always just the yolk, the
>> > whites are used alone in many dishes.
>>
>> Thats about as accurate as your prior claim that they don't use rice
>> cookers.
>
>What part do you think is inaccurate? I don't see anything to argue
>with here. None of it applies to how I make fried rice, but he's
>talking about ordinary restaurants. -aem

with the always-charming ethnic slur, 'fly lice.'

your pal,
blake

"George" > ha scritto nel messaggio
Partially cooking pasta has little to do with almost > completely preparing
a dish and holding it.

Guaranteed trip to hell, anyway.

> Not very difficult to determine. You can watch in most of these places as
> they prepare the food and I have a number of Asian friends and have seen
> the back end of other places. And note that this is just the latest bogus
> claim. Another time was that tofu is really uncommon/practically unheard
> of in "Chinatown" restaurants. Another was that *NO* restaurant uses a
> rice cooker. Then there was the claim that even though it is brought over
> from Japan and is a cash crop in the Pacific Northwest no restaurant
> serves real wasabi.


LOLOL I should read more of the threads he gets into. I need a laugh now
and again.

"John Kane" > ha scritto nel messaggio
> Try adding baking soda to your marinating beef (or pork, but never
> chicken or fish) at about .3 teaspoon per half pound of beef (or
> pork).> -sw

I'd check out the baking soda. I suspect that it has a negative effect
on nutients.

John Kane Kingston ON Canada

It would also be repellently salty, like Alka Seltzer meat.

On Mon, 23 Jun 2008 02:01:42 -0600, Christine Dabney
> wrote:

>On Mon, 23 Jun 2008 06:30:26 +0000 (UTC),
>(Steve Pope) wrote:
>
>
>>Is the protein at room temperature or refrigerator temperature
>>before you do this?
>Like many proteins that one cooks, it is probably better at room
>temperature. But I don't know for sure.
>>
>>And, any idea why velveting would make any difference, since you're
>>about to cook it anyway?
>>
>If you read the other thing I posted, I think it says it improves
>it's texture. From what I have read, if you cook it immediately, and
>without velveting, the protein can often be too chewy, or tough. This
>seems to help with that a great deal.
>
>Christine

the velveting is indeed to make the meat tender, as the name suggests.

your pal,
blake

"Giusi" wrote
> "George" ha scritto nel messaggio

>> Not very difficult to determine. You can watch in most of these places as
>> they prepare the food and I have a number of Asian friends and have seen
>> the back end of other places. And note that this is just the latest bogus
>> claim. Another time was that tofu is really uncommon/practically unheard
>> of in "Chinatown" restaurants. Another was that *NO* restaurant uses a
>> rice cooker. Then there was the claim that even though it is brought over
>> from Japan and is a cash crop in the Pacific Northwest no restaurant
>> serves real wasabi.
>
>
> LOLOL I should read more of the threads he gets into. I need a laugh now
> and again.

Sounds like it! What nutcase thought asian places dont use ricemakers and
that Wasabi isnt exported? I have a tube of wasabi here and a tin of
powder.

On Mon, 23 Jun 2008 10:08:30 +0200, "Giusi" >
wrote:

>"Christine Dabney" > ha scritto nel messaggio
>
>> If you read the other thing I posted, I think it says it improves
>> it's texture. From what I have read, if you cook it immediately, and
>> without velveting, the protein can often be too chewy, or tough. This
>> seems to help with that a great deal.
>>
>> Christine
>
>It changes the texture, anyway. I have only done velvet chicken. It's a
>novelty for us-- like the taste of chicken with the texture of a firm
>mousse. I think by the time you finish working it, it would have to be room
>temp.
>

i have velveted chicken (in water), but not beef. it is a unique
texture.

your pal,
blake

On Sun, 22 Jun 2008 20:24:42 GMT, "Michael \"Dog3\"" >
wrote:

>That is pretty much the same thing I posted earlier, except I don't make a
>well, I move the rice to one side. I'll try the well next time.

Moving rice to one side is the same idea. Do what you do, no need to
change.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

Giusi wrote:

> It would also be repellently salty, like Alka Seltzer meat.

Have you ever field-dressed an Alka Seltzer? Skinned a nauga?


--
Blinky
Is your ISP dropping Usenet?
Need a new feed?
http://blinkynet.net/comp/newfeed.html

On Sun, 22 Jun 2008 21:16:38 -0400, "kilikini"
> wrote:

>Blinky the Shark wrote:
>> Michael "Dog3" wrote:
>>
>>> sf <.> : in
>>
>> I go both ways with that. I don't prescramble the eggs; just another
>> bowl to clean. They go in right out of the shell and I mix them
>> around while they're cooking.
>
>Yep, that's what I do, too. It's been working for me for YEARS.
>
Do you use egg because fried rice is a main meal or because you need
the nutrition? I got tired of chinese style, so I've been leaving out
the egg lately and still come up with darn good fried rice. I make it
in a flat pan now, so I can get a crunchy bottom.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

"Blinky the Shark" > ha scritto nel messaggio
news
> Giusi wrote:
>
>> It would also be repellently salty, like Alka Seltzer meat.
>
> Have you ever field-dressed an Alka Seltzer? Skinned a nauga?
> Blinky

Not much in a Nauga once the hyde is off.

On Jun 23, 9:47*am, sf <.> wrote:
>
> Do you use egg because fried rice is a main meal or because you need
> the nutrition? *I got tired of chinese style, so I've been leaving out
> the egg lately and still come up with darn good fried rice.

Psst, Chinese and Chinese-Americans sometimes leave out the egg, too.
Some in this thread won't beilieve it, of course, but that's their
problem.

>*I make it
> in a flat pan now, so I can get a crunchy bottom.
>
You can get that in a wok too by letting it sit without stirring for a
while. Playing around with the texture like that just because you
feel like it is another unwritten-about factor in homestyle Chinese
cooking. I think you're an honorary Chinese. -aem

On Sun, 22 Jun 2008 14:08:20 GMT, (Phred)
wrote:

>G'day mates,
>
>I thought I was going to have to ask for fried rice recipes because my
>ISP has been playing silly buggers; but either they've come to their
>senses, or I've lucked on a solution, and I can "browse" once more.
>
>However, having "browsed" via a Google search I'm left with a
>fundamental question about fried rice. (Akin to the egg problem in
>"Gulliver's Travels" :-).
>
>Namely: Does one cook the eggs *first*, then add them back later in
>the process; or does one add them *during* the process, just before
>the rice is chucked in?
>
>The several recipes I checked out suggest the former has the edge
>(about 3:1 in my small sample) but that may just be due to cultural
>bias because my googling originated in Oz.
>
>Without wishing to start a new war of the endians, would anyone care
>to comment on their preferred approach to cooking fried rice dishes?
>
>Cheers, Phred.

o.k., i've read the thread thus far, and my method (or rather one
adapted from one of those outlined in 'jim lee's chinese cookbook,'
which i got in the mid-70's) is different in a couple of respects.

first, the rice is cooked pretty firm, using 1:1 rice to water. i
don't usually to cook it the day beforehand; i keep meaning to try
this to see if it makes a difference.

second, i don't usually use leftover meats. i dice raw pork about
1/4" or slightly larger, and put it in teriaki sauce to marinate while
cutting up the vegetables. celery, or carrot, diced, is marinated in
rice vinegar. lots of diced onion.

the eggs are mixed with soy sauce and lots of black pepper, and
1/4-1/2 tsp. chili oil.

then the pork is cooked as you would for any chinese stir-fry, with
garlic and slivers of ginger. remove.

cook vegetables until almost done, add back in the pork, and then the
rice. stir to mix well, and to heat up the rice. the last step is
to add the egg mixture, stirring well so that it begins to adhere to
the rice and other items.

this results in a 'moister' fried rice than most recipes, and it
reheats in the microwave (with a little added water) quite well. it
doesn't look like the rice served in restaurants, being tan-to-brown
overall.

amounts for my typical batch:

about two chops worth of pork (about the size of your palm times two)

2 cups cooked rice

2 or 3 ginger slices, shredded, more if desired

1-2 garlic cloves, minced, more if desired

2 stalks celery or two carrots

one medium-large onion

for the egg mixtu

2 eggs

1/4 cup soy sauce (i've been using pearl river bridge brand of late)

1/4-1/2 tsp chili oil

1/4-1/2 tsp freshly ground black pepper

1 tsp msg

oil for cooking

*

i think it's pretty damn good. the black pepper and ginger is what
makes it. i like it peppy.

this is not typically a side dish for me, but dinner. the ratio of
meat/vegetables to rice is fairly high. (jim lee calls for double the
amount of rice and two cups of meat, with just 1/4 cup of sliced
button mushrooms.)

3-4 servings (bowls?)

your pal,
blake

Giusi wrote:

> "Blinky the Shark" > ha scritto nel messaggio
> news
>> Giusi wrote:
>>
>>> It would also be repellently salty, like Alka Seltzer meat.
>>
>> Have you ever field-dressed an Alka Seltzer? Skinned a nauga?
>> Blinky
>
> Not much in a Nauga once the hyde is off.

You could make entrails stew.


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
NEW --> Now evaluating a GG-free news feed: http://usenet4all.se

hahabogus wrote:
>
> Christine Dabney > wrote in
> :
>
> > On Sun, 22 Jun 2008 20:28:14 -0500, Sqwertz >
> > wrote:
> >
> >
> >>Try adding baking soda to your marinating beef (or pork, but never
> >>chicken or fish) at about .3 teaspoon per half pound of beef (or
> >>pork). This tenderizes it and gives it the texture that many people
> >>associate with Chinese restaurants (because this is indeed what they
> >>use).
> >>
> >>-sw
> >
> > They also use a technique called velveting, which improves the texture
> > too. It involves the quick blanching of meats/poultry in either hot
> > oil, or boiling water. Barbara Tropp, in her masterpiece The Modern
> > Art of Chinese Cooking, uses oil. I have read of others (can't
> > remember who right now) that use water.
> >
> > Christine
> >
>
> I thought velveting involved a water and corn starch marinade.
>


It does, but of course the meat/fish must be quick-cooked after that.
Simmering doesn't do it.

Sheldon > wrote:

> http://www.asiafood.org/glossary_1.c...o=1&endno =25

Once again, you posted a cite that has nothing to do with what I was
referring to (beef and pork, not: "A technique widely used in China
with delicate meats such as seafood and chicken breast, to prevent
them drying out during cooking.").

Do you have any brains at all?

-sw

Giusi > wrote:

> "John Kane" > ha scritto nel messaggio
>> Try adding baking soda to your marinating beef (or pork, but never
>> chicken or fish) at about .3 teaspoon per half pound of beef (or
>> pork).> -sw
>
> I'd check out the baking soda. I suspect that it has a negative effect
> on nutients.
>
> John Kane Kingston ON Canada
>
> It would also be repellently salty, like Alka Seltzer meat.

No, it's not. Especially in the quantities I've posted.

Have you tried it?

I didn't think so. Because you know nothing of chinese cooking
while I've studied it for decades.

-sw

In article
>,
aem > wrote:
>On Jun 22, 7:08 am, (Phred) wrote:
>> ....
>> However, having "browsed" via a Google search I'm left with a
>> fundamental question about fried rice. (Akin to the egg problem in
>> "Gulliver's Travels" :-).
>>
>> Namely: Does one cook the eggs *first*, then add them back later in
>> the process; or does one add them *during* the process, just before
>> the rice is chucked in? ....
>
>Both ways work, and both are "authentic" in the sense that good
>Chinese cooks do it both ways, if that matters at all. It's fun to
>swirl the egg around the wok to create a thin, crepe-like thing that
>can be flipped as soon as the bottom has firmed and then removed to
>your cutting board after about five seconds on the second side. But
>it's a challenge, as it's hard not to overcook the egg. That's
>probably why I use the second method, scrambling it in a well made in
>the center of the rice, exposing the surface of the wok. It seems
>easier to keep the egg soft and fluffy that way.
>
>I typically season the egg with a few drops of sesame oil when I beat
>it/them. -aem

Interesting. Looking at the *recipes* rather than the *methods* last
night I noticed that all I checked out included a dash of sesame oil
at some stage in the process.

Thanks everyone for your comments on the methods for adding the egg to
fried rice.

I'm left with the impression that the "gourmet" way is to make a thin
omlette, roll it up, and set aside. Then cook the rest of the stuff
and add the egg back after finely slicing the omlette roll.

The practical (i.e. easier) way is to cook the "omlette" in the wok or
pan after moving some of the other stuff aside to expose the bare
surface, then break it up with a spatula and stir it though the mix.
=============================================
Addendum (24 h later):

Last night I started out to go the "practical" way using a frying pan
and peanut oil. I added the bacon (two chopped rashers) to the hot
pan; then the onion (smallish) and red capsicum (quarter) -- both
chopped -- and a smallish "knob" of finely chopped ginger, quickly
followed by 3 sliced shallots. Next went in some thawed frozen peas
(about 1/2 cup), and the rice (about 300 ml cooked).

Then I thought about making a well in the brew to cook the egg
"omlette", but there wasn't enough bloody room left!

So the main mix got chucked onto my intended serving plate and the
eggs (2, with a bit of salt, pepper, and a dash of soy sauce whisked
in) were cooked and roughly chopped up separately before the rest of
the brew was returned to the pan to reheat with about a teaspoon of
sesame oil stirred through as everything got well mixed.

It made a fair heap of tucker in the end and I started out to reserve
about a third for a snack at lunch time today. But it was too good
and I ended up scoffing the lot last night!

My main criticism of the effort is that I didn't get any nice brown
crunchy bits in the rice. Probably just not using enough heat and too
much stuff in the pan. But it still tasted pretty bloody good! :-)

Cheers, Phred.

--
LID

"Phred" wrote

> My main criticism of the effort is that I didn't get any nice brown
> crunchy bits in the rice. Probably just not using enough heat and too
> much stuff in the pan. But it still tasted pretty bloody good! :-)

Hi Phred! I've been watching part of this thread and found it interesting.
Thought I'd toss in my own version of 'fried rice' which is *not*
traditional but quite tasty. Doesnt make brown crunchy bits but you could
cook it longer for that I think.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Xxcarol's Fried Rice
Categories: Xxcarol, Rice
Yield: 2 Servings

2 c Leftover sticky rice
2 tb Butter
3 tb Olive oil
3/4 c Chopped brocoli
1/2 c Chopped califlower
2 ts Patis

This is a fast fix with much variation possible. I make this very
rarely so MM'd this one based on what I had handy. We had a big
lunch with a good 9oz each of seafoods. The rice was the leftover
parts mixed with a bit of shrimp that was used to stuff a squid. I
wasnt even remotely hungry yet again, when the 'child alarm' went
off. (Mom, whats for dinner? ARGH!).

So, I looked in the fridge and what did I see? A container of rice
with shrimp bits galore! I spied also a platter of veggies, about to
expire, and so the meal was about to be true epicure!

Toss the butter in a frying pan, with the oil and the veggies, and
then grab the leftover rice and dump it in. Sprinkle Patis (fish
sauce) and if you like, just before done, add a raw egg and stir it
in.

This version isnt meant to be cooked til 'starting to brown' but is a
very fast 4 mins max meal. Ok, I'm guilty. There's a 'Walking with
Dinosaurs' show about to start that I havent seen yet! We both wanna
watch it.

Optional additions: Millions in other recipes, but for this butter
mix think of black olives, butter beans, green beans as perfect.

Serve with: Iced Tea, Apple juice, or if a kid 'milk rulz'!

From the Sasebo kitchen of: xxcarol 11Sep2005

MMMMM

On Tue, 24 Jun 2008 10:43:02 GMT, (Phred)
wrote:

snippage

>
>Thanks everyone for your comments on the methods for adding the egg to
>fried rice.
>
>I'm left with the impression that the "gourmet" way is to make a thin
>omlette, roll it up, and set aside. Then cook the rest of the stuff
>and add the egg back after finely slicing the omlette roll.
>
>The practical (i.e. easier) way is to cook the "omlette" in the wok or
>pan after moving some of the other stuff aside to expose the bare
>surface, then break it up with a spatula and stir it though the mix.
>=============================================
>Addendum (24 h later):
>
>Last night I started out to go the "practical" way using a frying pan
>and peanut oil. I added the bacon (two chopped rashers) to the hot
>pan; then the onion (smallish) and red capsicum (quarter) -- both
>chopped -- and a smallish "knob" of finely chopped ginger, quickly
>followed by 3 sliced shallots. Next went in some thawed frozen peas
>(about 1/2 cup), and the rice (about 300 ml cooked).
>
>Then I thought about making a well in the brew to cook the egg
>"omlette", but there wasn't enough bloody room left!
>
>So the main mix got chucked onto my intended serving plate and the
>eggs (2, with a bit of salt, pepper, and a dash of soy sauce whisked
>in) were cooked and roughly chopped up separately before the rest of
>the brew was returned to the pan to reheat with about a teaspoon of
>sesame oil stirred through as everything got well mixed.
>
>It made a fair heap of tucker in the end and I started out to reserve
>about a third for a snack at lunch time today. But it was too good
>and I ended up scoffing the lot last night!
>
>My main criticism of the effort is that I didn't get any nice brown
>crunchy bits in the rice. Probably just not using enough heat and too
>much stuff in the pan. But it still tasted pretty bloody good! :-)
>
>Cheers, Phred.

Sounds like you did a great job Phred. Now I have to try my hand at
it.

koko
There is no love more sincere than the love of food.
George Bernard Shaw

In article .net>,
Blinky the Shark > wrote:


> I particularly liked the part where they first make a stock batch of "pork
> fly lice" -- and then use it for their "chicken, shrimp, lobster, etc."
> fried rice. I wonder how they get the pork out of it...

My father had a favorite Chinese restaurant (maybe it's still there, but
he's 900 miles away, so I haven't been there in the last couple of
years). It was not in Chinatown, not even within 200 miles of a
Chinatown. It was near a military base, though. The food was really
cheap, and worth every penny. They treated my father well, and that's
what I think he liked.

They made up their fried rice and chow mein in advance, pretty
obviously. For chicken and pork, they sprinkled thin strips on top
after plating. I assume other meats were the same. The chicken tasted
like the stuff you get from the deli for sandwiches.

--
Dan Abel
Petaluma, California USA

Thanks for your contribution Carol (see below). I must say I had some
cauli and broc in the fridge too, and considered adding some of each;
but when I looked at the stuff I had lined up, I decided "too much
aleady". :-)

In article >, "cshenk"
> wrote:
>"Phred" wrote
>> My main criticism of the effort is that I didn't get any nice brown
>> crunchy bits in the rice. Probably just not using enough heat and too
>> much stuff in the pan. But it still tasted pretty bloody good! :-)
>
>Hi Phred! I've been watching part of this thread and found it interesting.
>Thought I'd toss in my own version of 'fried rice' which is *not*
>traditional but quite tasty. Doesnt make brown crunchy bits but you could
>cook it longer for that I think.
>
>MMMMM----- Recipe via Meal-Master (tm) v8.05
>
> Title: Xxcarol's Fried Rice Categories: Xxcarol, Rice Yield: 2 Servings
>
> 2 c Leftover sticky rice
> 2 tb Butter
> 3 tb Olive oil
> 3/4 c Chopped brocoli
> 1/2 c Chopped califlower
> 2 ts Patis
>
> This is a fast fix with much variation possible. I make this very
> rarely so MM'd this one based on what I had handy. We had a big
> lunch with a good 9oz each of seafoods. The rice was the leftover
> parts mixed with a bit of shrimp that was used to stuff a squid. I
> wasnt even remotely hungry yet again, when the 'child alarm' went
> off. (Mom, whats for dinner? ARGH!).
>
> So, I looked in the fridge and what did I see? A container of rice
> with shrimp bits galore! I spied also a platter of veggies, about to
> expire, and so the meal was about to be true epicure!
>
> Toss the butter in a frying pan, with the oil and the veggies, and
> then grab the leftover rice and dump it in. Sprinkle Patis (fish
> sauce) and if you like, just before done, add a raw egg and stir it
> in.
>
> This version isnt meant to be cooked til 'starting to brown' but is a
> very fast 4 mins max meal. Ok, I'm guilty. There's a 'Walking with
> Dinosaurs' show about to start that I havent seen yet! We both wanna
> watch it.
>
> Optional additions: Millions in other recipes, but for this butter
> mix think of black olives, butter beans, green beans as perfect.
>
> Serve with: Iced Tea, Apple juice, or if a kid 'milk rulz'!
>
> From the Sasebo kitchen of: xxcarol 11Sep2005 MMMMM

Cheers, Phred.

--
LID

In article >, wrote:
>On Tue, 24 Jun 2008 10:43:02 GMT, (Phred)
>wrote:
>[snippage] and more {snips]
>>Last night I started out to go the "practical" way using a frying pan
>>and peanut oil. I added the bacon (two chopped rashers) to the hot
>>pan; then the onion (smallish) and red capsicum (quarter) -- both
>>chopped -- and a smallish "knob" of finely chopped ginger, quickly
>>followed by 3 sliced shallots. Next went in some thawed frozen peas
>>(about 1/2 cup), and the rice (about 300 ml cooked).
>>
>>Then I thought about making a well in the brew to cook the egg
>>"omlette", but there wasn't enough bloody room left!
>>
>>So the main mix got chucked onto my intended serving plate and the
>>eggs (2, with a bit of salt, pepper, and a dash of soy sauce whisked
>>in) were cooked and roughly chopped up separately before the rest of
>>the brew was returned to the pan to reheat with about a teaspoon of
>>sesame oil stirred through as everything got well mixed.
>>
>>It made a fair heap of tucker in the end and I started out to reserve
>>about a third for a snack at lunch time today. But it was too good
>>and I ended up scoffing the lot last night!
>>
>>My main criticism of the effort is that I didn't get any nice brown
>>crunchy bits in the rice. Probably just not using enough heat and too
>>much stuff in the pan. But it still tasted pretty bloody good! :-)
>
>Sounds like you did a great job Phred. Now I have to try my hand at it.

Let us all know how you go Koko. Knowledge is power! ;-)

Cheers, Phred.

--
LID

"Phred" wrote

> Thanks for your contribution Carol (see below). I must say I had some
> cauli and broc in the fridge too, and considered adding some of each;
> but when I looked at the stuff I had lined up, I decided "too much
> aleady". :-)

;-) I can imagine! Easy to do with this. Since I made (at that time) alot
of pancit dishes, adding the cauli and broc came natural. To me, 'fried
rice' can be anything from the fridge added in so tends to not be
'authentic' at all. Rarely do I add egg for example.

Generally when I have leftover rice, it ends up turned into congee or juk
(same thing pretty much, just one name may be more familiar to some). That
or it gets used in stuffing something else (such as the squid mentioned
below).



>
> In article "cshenk" wrote:

>>Hi Phred! I've been watching part of this thread and found it
>>interesting.
>>Thought I'd toss in my own version of 'fried rice' which is *not*
>>traditional but quite tasty. Doesnt make brown crunchy bits but you could
>>cook it longer for that I think.
>>
>>MMMMM----- Recipe via Meal-Master (tm) v8.05
>>
>> Title: Xxcarol's Fried Rice Categories: Xxcarol, Rice Yield: 2 Servings
>>
>> 2 c Leftover sticky rice
>> 2 tb Butter
>> 3 tb Olive oil
>> 3/4 c Chopped brocoli
>> 1/2 c Chopped califlower
>> 2 ts Patis
>>
>> This is a fast fix with much variation possible. I make this very
>> rarely so MM'd this one based on what I had handy. We had a big
>> lunch with a good 9oz each of seafoods. The rice was the leftover
>> parts mixed with a bit of shrimp that was used to stuff a squid. I
>> wasnt even remotely hungry yet again, when the 'child alarm' went
>> off. (Mom, whats for dinner? ARGH!).
>>
>> So, I looked in the fridge and what did I see? A container of rice
>> with shrimp bits galore! I spied also a platter of veggies, about to
>> expire, and so the meal was about to be true epicure!
>>
>> Toss the butter in a frying pan, with the oil and the veggies, and
>> then grab the leftover rice and dump it in. Sprinkle Patis (fish
>> sauce) and if you like, just before done, add a raw egg and stir it
>> in.
>>
>> This version isnt meant to be cooked til 'starting to brown' but is a
>> very fast 4 mins max meal. Ok, I'm guilty. There's a 'Walking with
>> Dinosaurs' show about to start that I havent seen yet! We both wanna
>> watch it.
>>
>> Optional additions: Millions in other recipes, but for this butter
>> mix think of black olives, butter beans, green beans as perfect.
>>
>> Serve with: Iced Tea, Apple juice, or if a kid 'milk rulz'!
>>
>> From the Sasebo kitchen of: xxcarol 11Sep2005 MMMMM
>
> Cheers, Phred.
>
> --
> LID
>

"cshenk" schrieb :
<snip>
> ;-) I can imagine! Easy to do with this. Since I made (at that time) alot
> of pancit dishes, adding the cauli and broc came natural. To me, 'fried rice'
> can be anything from the fridge added in so tends to not be 'authentic' at
> all. Rarely do I add egg for example.
>
Re. egg - no egg : This seems to be a regional thing.
The Beijing-style Chinese kitchen adds egg, while the Cantonese-style
kitchen doesn't.

Cheers,

Michael Kuettner

On Wed, 25 Jun 2008 19:58:38 +0200, "Michael Kuettner"
> wrote:

>
>"cshenk" schrieb :
><snip>
>> ;-) I can imagine! Easy to do with this. Since I made (at that time) alot
>> of pancit dishes, adding the cauli and broc came natural. To me, 'fried rice'
>> can be anything from the fridge added in so tends to not be 'authentic' at
>> all. Rarely do I add egg for example.
>>
>Re. egg - no egg : This seems to be a regional thing.
>The Beijing-style Chinese kitchen adds egg, while the Cantonese-style
>kitchen doesn't.
>
I wouldn't bet money on that. The original chinese population here
was Cantonese and Cantonese is still the major language of the City.
All of the restaurant style fried rice I've ever eaten was Cantonese
style and it had egg in it.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

"sf" schrieb :
> "Michael Kuettner" wrote:
>
>>
>>"cshenk" schrieb :
>><snip>
>>> ;-) I can imagine! Easy to do with this. Since I made (at that time) alot
>>> of pancit dishes, adding the cauli and broc came natural. To me, 'fried
>>> rice'
>>> can be anything from the fridge added in so tends to not be 'authentic' at
>>> all. Rarely do I add egg for example.
>>>
>>Re. egg - no egg : This seems to be a regional thing.
>>The Beijing-style Chinese kitchen adds egg, while the Cantonese-style
>>kitchen doesn't.
>>
> I wouldn't bet money on that.

Me, neither. That's why I wrote "it seems to be".
And I ****ed up the sentence. Cantonese adds egg, Beijing doesn't.

> The original chinese population here
> was Cantonese and Cantonese is still the major language of the City.
> All of the restaurant style fried rice I've ever eaten was Cantonese
> style and it had egg in it.
>
Yep.

Thanks for pointing out my error.

Cheers,

Michael Kuettner

On Jun 25, 12:41*pm, "Michael Kuettner" > wrote:
> "sf" schrieb :
>
> >>Re. egg - no egg : This seems to be a regional thing.
> >>The Beijing-style Chinese kitchen adds egg, while the Cantonese-style
> >>kitchen doesn't.
>
> > I wouldn't bet money on that.
>
> Me, neither. That's why I wrote "it seems to be".
> And I ****ed up the sentence. Cantonese adds egg, Beijing doesn't.
>
I don't know, of course, but it seems to me more likely this way
around. Among other things, southern Chinese eat more rice, and
therefore more fried rice, than the northeners. My family was
Cantonese and always included egg. Then again, they had chickens in
the backyard, too. I use it with ham or bbq pork but may leave it
out with chicken or steak. No particular reason. The only time we
have it at restaurants is at banquets or large festive occasions and
then it's usually "Yangchow" style, which includes eggs and shrimp.
-aem

"aem" schrieb :
On Jun 25, 12:41 pm, "Michael Kuettner" wrote:
<snip>
>> Me, neither. That's why I wrote "it seems to be".
>> And I ****ed up the sentence. Cantonese adds egg, Beijing doesn't.
>
> I don't know, of course, but it seems to me more likely this way
> around.

To me, too. ;-)

> Among other things, southern Chinese eat more rice, and
> therefore more fried rice, than the northeners. My family was
> Cantonese and always included egg.

I hope this was a typo and that your family is still around and well.

> Then again, they had chickens in
> the backyard, too. I use it with ham or bbq pork but may leave it
> out with chicken or steak. No particular reason. The only time we
> have it at restaurants is at banquets or large festive occasions and
> then it's usually "Yangchow" style, which includes eggs and shrimp.

Ah, I like the "Yangchow" style !
Fried rice with shrimps is heaven !

Cheers,

Michael Kuettner