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.

--
LID

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.
>
The easiest way is to make a thin omelette and then slice it up and
reintroduce it to the wok towards the end. If you are practiced you can
make a well by moving the food you are cooking and drop the eggs in the
well and quickly scramble them then mix together.

On Sun, 22 Jun 2008 10:23:14 -0400, George >
wrote:

>If you are practiced you can
>make a well by moving the food you are cooking and drop the eggs in the
>well and quickly scramble them then mix together.

That's how I do it. Use the wok shovel to cut up the egg into tiny
pieces. Works for me.


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

Mae West

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.

Hey, Phred. There's a couple of ways you can do this. Cook up the
scrambled egg first, cut it into strips and add it at the end OR (and this
is what I prefer to do) pour the raw eggs into a "well" of the mix at the
very end and scramble it around so it sticks to all the grains of the rice.
Cook it until the egg is done. But to each his/her own.

kili

(Phred) wrote in news:6c74lmF3fgqdbU1
@mid.individual.net:


>
> 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?
>


I dry my (ccoked) rice out in the fridge for a couple of days. Lay it
out on a tray, cover with paper towel and put in the beer fridge.

I stir fry all the veges/bacon/prawns etc first, to 'season' the wok.
Then I whisk the eggs, add a bit of water and white pepper, and cook in
the wok. Keep tossing and turning, and when it starts to cook right
thru, chop it up into small pieces as you're tossing it. Take it out and
add to the veges/prawns etc. Then you cook the rice, season, and add the
other stuff just before serving.

Go to Coles or Woolworths 'International' food section and look for
Indofood Nasi Goreng seasoning. Add that to the rice as you're cooking
it. Bloody nice!!



--
Peter Lucas
Brisbane
Australia


The path of a warrior never deviating,
one has to become not just a part of nature
but a force of nature,
acting in accordance with the laws of the universe.
(Getsumei No Michi, the Moonlit Path)

(Phred) wrote in news:6c74lmF3fgqdbU1
@mid.individual.net:

> 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.
>

I take the leftover cooked rice and stir in a egg or two. then go on
with the cooking. So the egg is added to the rice before the fried rice
is attempted.

--

The house of the burning beet-Alan

Phred > wrote:

> 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?

When the rice is almost done, make a well about 3-4" (8-10cm) across
in the center of the pan so that the bottom of the pan is
accessible. Break the egg(s) into the well and gently scramble the
eggs in that space until the eggs are almost set (some rice will
fall into it, don't worry). Then fold a little bit of the rice over
top and chop the eggs up with your spatula until they set
completely, then fold in the rest of the rice over it and continue
stir-frying normally for a few more moments until it all gets mixed
around. This is how I, and most Chinese restaurants do it.

-sw

Sqwertz wrote:
> Phred wrote:
> > 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?
>
> When the rice is almost done, make a well about 3-4" (8-10cm) across
> in the center of the pan so that the bottom of the pan is
> accessible. �Break the egg(s) into the well and gently scramble the
> eggs in that space until the eggs are almost set (some rice will
> fall into it, don't worry). �Then fold a little bit of the rice over
> top and chop the eggs up with your spatula until they set
> completely, then fold in the rest of the rice over it and continue
> stir-frying normally for a few more moments until it all gets mixed
> around. �This is how I, and most TEXAS Chinese restaurants do it.

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.

Texas has no real Chinatown, there are a few mixed Asian ghettos (as
much Mexican as Asian), noted for violence, not food.

wrote:

> On Sun, 22 Jun 2008 10:23:14 -0400, George >
> wrote:
>
>>If you are practiced you can
>>make a well by moving the food you are cooking and drop the eggs in the
>>well and quickly scramble them then mix together.
>
> That's how I do it. Use the wok shovel to cut up the egg into tiny
> pieces. Works for me.

Count me for eggs-last in-the-wok make-a-well-for-them.


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

Sheldon wrote:
> Sqwertz wrote:
>> Phred wrote:
>>> 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?
>> When the rice is almost done, make a well about 3-4" (8-10cm) across
>> in the center of the pan so that the bottom of the pan is
>> accessible. �Break the egg(s) into the well and gently scramble the
>> eggs in that space until the eggs are almost set (some rice will
>> fall into it, don't worry). �Then fold a little bit of the rice over
>> top and chop the eggs up with your spatula until they set
>> completely, then fold in the rest of the rice over it and continue
>> stir-frying normally for a few more moments until it all gets mixed
>> around. �This is how I, and most TEXAS Chinese restaurants do it.
>
> 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.


> Texas has no real Chinatown, there are a few mixed Asian ghettos (as
> much Mexican as Asian), noted for violence, not food.
>

George wrote:
> 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.
>>
> The easiest way is to make a thin omelette and then slice it up and
> reintroduce it to the wok towards the end. If you are practiced you can
> make a well by moving the food you are cooking and drop the eggs in the
> well and quickly scramble them then mix together.

I have 4 Chinese cookbooks. Three say to use the 'well' method and one
says to fry the egg on its own and add it back, but I think George's
solution is best. Until you get really good with using the wok, do the
egg separately.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

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?

I do it the former way: I mix the eggs with a little soy sauce and
sometimes some chopped scallions, cook them into a thin pancake, and
then cut it into thin shreds. It's the way the Frugal Gourmet taught me.
My mother, however, does it a third way: She adds the eggs at the end,
after the rice. It's the way I grew up with it, so I like it, but it's
not like any fried rice I've ever had in a restaurant or anything.

Serene

hahabogus wrote:

> I take the leftover cooked rice and stir in a egg or two. then go on
> with the cooking. So the egg is added to the rice before the fried rice
> is attempted.
>

That's how I make kasha.
--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

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

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.

For many years, I kept a particular issue of the Gourmet Magazine in my
'towel' drawer in the kitchen because it had a fried rice recipe I
really liked. Unfortunately, I can't find that particular issue due to
several reasons. But, I did search the 'epicurious.com' website for the
recipe, except I'm not sure if I found the specific one I remembered.
However, with fried rice, it's more "method" than it is ingredients,
because fried rice is so versatile -- many different ingredients can be
used in all sorts of combinations.

The link/recipe I found for 'shrimp fried rice'. I tend to also include
pork and chicken with the shrimp --
http://www.epicurious.com/recipes/fo...ED-RICE-101079
Here's an excerpt from this weblink I remember about this particular
'method' to make fried rice:

----begin quote----

"In a deep 12-inch heavy non-stick skillet heat corn or safflower oil
over moderately high heat until hot but not smoking and stir-fry eggs
until scrambled, about 30 seconds. Add scallions and gingerroot and
stir-fry 1 minute. Add shrimp and peas and stir-fry until heated
through. Add rice and cook, stirring frequently, 2 to 3 minutes, or
until heated through. Stir seasoning liquid and add to fried rice,
tossing to coat evenly."

----end quote----

The ingredients listed in the quote will be variable depending on the
cook's choice

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

Sheldon > wrote:

> Sqwertz wrote:
>> Phred wrote:
>>> 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?
>>
>> When the rice is almost done, make a well about 3-4" (8-10cm) across
>> in the center of the pan so that the bottom of the pan is
>> accessible. �Break the egg(s) into the well and gently scramble the
>> eggs in that space until the eggs are almost set (some rice will
>> fall into it, don't worry). �Then fold a little bit of the rice over
>> top and chop the eggs up with your spatula until they set
>> completely, then fold in the rest of the rice over it and continue
>> stir-frying normally for a few more moments until it all gets mixed
>> around. �This is how I, and most TEXAS Chinese restaurants do it.
>
> 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.

You must have some shitty Chinese restaurants up there in Inbred,
New York.

For someone who's afraid to, and never does eat out, you sure seem
to portray yourself as an expert on the subject. No surprise there,
eh?

-sw

Janet Wilder > wrote in news:485e8857$0$31247
:

> hahabogus wrote:
>
>> I take the leftover cooked rice and stir in a egg or two. then go on
>> with the cooking. So the egg is added to the rice before the fried rice
>> is attempted.
>>
>
> That's how I make kasha.

You use rice in Kasha?

--

The house of the burning beet-Alan

Take a look he
http://www.videojug.com/film/how-to-make-egg-fried-rice


"Phred" > wrote in message
...
> 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.
>
> --
> LID
>

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

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'm not George, but all of it is incorrect. Take your pick.

> I don't see anything to argue with here.

Some of us know how Chinese restaurants make it, and how to make it
at home just like the restaurants.

Sheldon is simply full of shit. Again. Why does that surprise
you?

-sw

On Jun 22, 1:40*pm, Swertz > 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'm not George, but all of it is incorrect. *Take your pick.

Oh horseshit. I know you are always anxious to bash and if it had
been your post I wouldn't have asked.

> > I don't see anything to argue with here.
>
> Some of us know how Chinese restaurants make it, and how to make it
> at home just like the restaurants.

Restaurants do often make it ahead, do you doubt that? Some of them
use little or no egg, don't you know that? Certainly some use only
yolks because they have other uses for the whites, don't you?

If your goal is to make things "just like the restaurants," you need
to raise your standards. -aem
.

Michael "Dog3" wrote:

> sf <.> : in
> rec.food.cooking
>
>> On Sun, 22 Jun 2008 10:23:14 -0400, George >
>> wrote:
>>
>>>If you are practiced you can
>>>make a well by moving the food you are cooking and drop the eggs in the
>>>well and quickly scramble them then mix together.
>>
>> That's how I do it. Use the wok shovel to cut up the egg into tiny
>> pieces. Works for me.
>
> 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.

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.


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

In article >,
says...
> 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.
>
>

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.

Then you do pretty much the same for the broccoli and red peppers.

Combine them at the end, stir in the sauce to coat and it's done.

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.

hahabogus wrote:
> Janet Wilder > wrote in news:485e8857$0$31247
> :
>
>> hahabogus wrote:
>>
>>> I take the leftover cooked rice and stir in a egg or two. then go on
>>> with the cooking. So the egg is added to the rice before the fried rice
>>> is attempted.
>>>
>> That's how I make kasha.
>
> You use rice in Kasha?
>
No. I put egg on the kasha before I toast it.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

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. 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.

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

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...


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

On Sun 22 Jun 2008 06:04:58p, Blinky the Shark told us...

> 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...

Pork strainer?



--
Wayne Boatwright
-------------------------------------------
Sunday, 06(VI)/22(XXII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Marching to a different kettle of
fish. . . .
-------------------------------------------

Blinky the Shark wrote:
> Michael "Dog3" wrote:
>
>> sf <.> : in
>> rec.food.cooking
>>
>>> On Sun, 22 Jun 2008 10:23:14 -0400, George >
>>> wrote:
>>>
>>>> If you are practiced you can
>>>> make a well by moving the food you are cooking and drop the eggs
>>>> in the well and quickly scramble them then mix together.
>>>
>>> That's how I do it. Use the wok shovel to cut up the egg into tiny
>>> pieces. Works for me.
>>
>> 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.
>
> 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.

kili

aem > wrote:

> Restaurants do often make it ahead, do you doubt that?

For the most part, yes. The cheap-assed, $4.95 lunch-plate
restaurants where you and Shelly eat make it ahead of time so when
you order your combo plate with and egg roll and your choice of
fried rice or plain rice, they have a scoop to give you.

But any respectable Chinese restaurant does not make it ahead. And
does not serve ice-cream scoops of rice.

> Some of them
> use little or no egg, don't you know that? Certainly some use only
> yolks because they have other uses for the whites, don't you?

Bullshit. If they used just yolks it would disintegrate in the
prep. You're just making this up. Anybody else ever seen just egg
yolks in fried rice?

> If your goal is to make things "just like the restaurants," you need
> to raise your standards.

Perfecting the various kinds of fried rice dishes like the (real)
restaurants is not easy (*). Like I said, you must eat at shitty
restaurants.

(*) My favorite is the fermented fish and chicken fried rice. You
of course won't find that at *your* restaurants.

-sw

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

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

Janet Wilder > wrote in
:

> hahabogus wrote:
>> Janet Wilder > wrote in news:485e8857$0$31247
>> :
>>
>>> hahabogus wrote:
>>>
>>>> I take the leftover cooked rice and stir in a egg or two. then go
>>>> on with the cooking. So the egg is added to the rice before the
>>>> fried rice is attempted.
>>>>
>>> That's how I make kasha.
>>
>> You use rice in Kasha?
>>
> No. I put egg on the kasha before I toast it.
>

you toast eggs?

--

The house of the burning beet-Alan

Janet Wilder wrote:

> hahabogus wrote:
>> Janet Wilder > wrote in news:485e8857$0$31247
>> :
>>
>>> hahabogus wrote:
>>>
>>>> I take the leftover cooked rice and stir in a egg or two. then go on
>>>> with the cooking. So the egg is added to the rice before the fried rice
>>>> is attempted.
>>>>
>>> That's how I make kasha.
>>
>> You use rice in Kasha?
>>
> No. I put egg on the kasha before I toast it.

Who stole the kasha?

Yeah, I know -- that's kishka. But I couldn't resist.

http://www.brave.com/bo/lyrics/whostole.htm

--
Blinky T. "fat and round and firmly packed" Shark

Wayne Boatwright wrote:

> On Sun 22 Jun 2008 06:04:58p, Blinky the Shark told us...
>
>> 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...
>
> Pork strainer?

Band name! Pork Strainer

They could remake Primus' "Pork Soda".

http://www.lyricsfreak.com/p/primus/..._20110914.html


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

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.

--

The house of the burning beet-Alan

On Sun 22 Jun 2008 06:59:20p, Blinky the Shark told us...

> Wayne Boatwright wrote:
>
>> On Sun 22 Jun 2008 06:04:58p, Blinky the Shark told us...
>>
>>> 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...
>>
>> Pork strainer?
>
> Band name! Pork Strainer
>
> They could remake Primus' "Pork Soda".
>
> http://www.lyricsfreak.com/p/primus/..._20110914.html
>
>

LOL!

--
Wayne Boatwright
-------------------------------------------
Sunday, 06(VI)/22(XXII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
(C) 1992 Wild Bill's Machine Gun Shop
and House of Wax.
-------------------------------------------

On Mon, 23 Jun 2008 02:01:59 GMT, hahabogus > wrote:


>I thought velveting involved a water and corn starch marinade.

Nope, not what I have read, and I just checked it in Barbara Tropp.
She does use a marinade beforehand of egg white and cornstarch, plus
some other things, but the 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.

Christine

On Mon, 23 Jun 2008 02:01:59 GMT, hahabogus > wrote:


>I thought velveting involved a water and corn starch marinade.

Sorry for my confusing answer. It does involve a marinade..but that
is only part of it.

Here is more info:
http://www.melindalee.com/recipearch...24&item_id=374

Christine

Wayne Boatwright > wrote:

> On Sun 22 Jun 2008 06:04:58p, Blinky the Shark told us...
>
>> I wonder how they get the pork out of it...
>
> Pork strainer?

Porcine magnets. The same types of magnets that are hung from
helicopters and used to catch wild boar, just a slightly scaled down
version.

-sw