On Wed, 17 Jun 2009 08:49:20 -0400, Jean B. wrote:

> Arri London wrote:
>>
>> "Jean B." wrote:
>>> Arri London wrote:
>>>> "Jean B." wrote:
>>
>> <snip>
>>
>>>>>> It seems to be fashionable to use olive oil in Asian recipes these days.
>>>>>> Have seen several TV cooks mix olive oil and soy sauce among other
>>>>>> things.
>>>>> There is ONE Asian thing I have taken to using EVOO in: ants
>>>>> climbing a tree. I have made this for many years and then
>>>>> experienced it at a very good Sichuan restaurant. It had a
>>>>> "bright" flavor, which I started imitating by using the EVOO.
>>>>>
>>>>> --
>>>>
>>>> My brain and 'palate imagination' just can't get wrapped around olive
>>>> oil with soy sauce. Will give it a try one day though just to check.
>>> Well, think of what you might want that flavor in. "Ants" is the
>>> only Asian recipe that I have used EVOO in.
>>>
>>
>> The cooks on TV don't seem to discriminate in that way. 'Ants' isn't one
>> where I'd like to try that combo. Might work OK for a meat marinade.
>
> You'd have to taste the "ants" at my favorite Sichuan restaurant.
> I am, however, pretty sure that the flavor there doesn't come
> from EVOO.

i'd be leery of the olive oil, but if you're getting good results, that's
what counts.

your pal,
blake

blake wrote on Wed, 17 Jun 2009 15:36:03 GMT:

>> Arri London wrote:
>>>
>>> "Jean B." wrote:
>>>> Arri London wrote:
>>>>> "Jean B." wrote:
>>>
>>> <snip>
>>>
>>>>>>> It seems to be fashionable to use olive oil in Asian
>>>>>>> recipes these days. Have seen several TV cooks mix olive
>>>>>>> oil and soy sauce among other things.
>>>>>> There is ONE Asian thing I have taken to using EVOO in:
>>>>>> ants climbing a tree. I have made this for many years
>>>>>> and then experienced it at a very good Sichuan
>>>>>> restaurant. It had a "bright" flavor, which I started
>>>>>> imitating by using the EVOO.
>>>>>>
>>>>>> --
>>>>>
>>>>> My brain and 'palate imagination' just can't get wrapped
>>>>> around olive oil with soy sauce. Will give it a try one
>>>>> day though just to check.
>>>> Well, think of what you might want that flavor in. "Ants"
>>>> is the only Asian recipe that I have used EVOO in.
>>>>
>>> The cooks on TV don't seem to discriminate in that way.
>>> 'Ants' isn't one where I'd like to try that combo. Might
>>> work OK for a meat marinade.
>>
>> You'd have to taste the "ants" at my favorite Sichuan
>> restaurant. I am, however, pretty sure that the flavor
>> there doesn't come from EVOO.

> i'd be leery of the olive oil, but if you're getting good
> results, that's what counts.


I don't use much fat in a non-stick skillet for stir-frying Chinese
style. For about 10 years, I've used a little olive oil from a Misto
sprayer and I think the results are good.
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

"Jean B." > wrote in message
...
> Arri London wrote:
>>
>> "Jean B." wrote:
>>> Arri London wrote:
>>>> "Jean B." wrote:
>>
>> <snip>
>>
>>>>>> It seems to be fashionable to use olive oil in Asian recipes these
>>>>>> days.
>>>>>> Have seen several TV cooks mix olive oil and soy sauce among other
>>>>>> things.
>>>>> There is ONE Asian thing I have taken to using EVOO in: ants
>>>>> climbing a tree. I have made this for many years and then
>>>>> experienced it at a very good Sichuan restaurant. It had a
>>>>> "bright" flavor, which I started imitating by using the EVOO.
>>>>>
>>>>> --
>>>>
>>>> My brain and 'palate imagination' just can't get wrapped around olive
>>>> oil with soy sauce. Will give it a try one day though just to check.
>>> Well, think of what you might want that flavor in. "Ants" is the
>>> only Asian recipe that I have used EVOO in.
>>>
>>
>>
>> The cooks on TV don't seem to discriminate in that way. 'Ants' isn't one
>> where I'd like to try that combo. Might work OK for a meat marinade.
>
> You'd have to taste the "ants" at my favorite Sichuan restaurant. I am,
> however, pretty sure that the flavor there doesn't come from EVOO.
>
>
There are many types of olive oil. Many at the low end of the spectrum have
no flavor whatsoever, are relatively inexpensive, and are fine for frying.
Heating EVOO is purely wasteful considering most of its high price is due to
its claim of being cold pressed.

brooklyn1 wrote:
> "Jean B." > wrote in message
> ...
>> Arri London wrote:
>>> "Jean B." wrote:
>>>> Arri London wrote:
>>>>> "Jean B." wrote:
>>> <snip>
>>>
>>>>>>> It seems to be fashionable to use olive oil in Asian recipes these
>>>>>>> days.
>>>>>>> Have seen several TV cooks mix olive oil and soy sauce among other
>>>>>>> things.
>>>>>> There is ONE Asian thing I have taken to using EVOO in: ants
>>>>>> climbing a tree. I have made this for many years and then
>>>>>> experienced it at a very good Sichuan restaurant. It had a
>>>>>> "bright" flavor, which I started imitating by using the EVOO.
>>>>>>
>>>>>> --
>>>>> My brain and 'palate imagination' just can't get wrapped around olive
>>>>> oil with soy sauce. Will give it a try one day though just to check.
>>>> Well, think of what you might want that flavor in. "Ants" is the
>>>> only Asian recipe that I have used EVOO in.
>>>>
>>>
>>> The cooks on TV don't seem to discriminate in that way. 'Ants' isn't one
>>> where I'd like to try that combo. Might work OK for a meat marinade.
>> You'd have to taste the "ants" at my favorite Sichuan restaurant. I am,
>> however, pretty sure that the flavor there doesn't come from EVOO.
>>
>>
> There are many types of olive oil. Many at the low end of the spectrum have
> no flavor whatsoever, are relatively inexpensive, and are fine for frying.
> Heating EVOO is purely wasteful considering most of its high price is due to
> its claim of being cold pressed.
>
By now I forget whether I was using that to cook (I usually
remember not to do that) or mixing some in at the very end. I use
that light olive oil a lot for frying etc.

--
Jean B.

"Jean B." wrote:
>
> Arri London wrote:
> >
> > "Jean B." wrote:
> >> Arri London wrote:
> >>> "Jean B." wrote:
> >
> > <snip>
> >
> >>>>> It seems to be fashionable to use olive oil in Asian recipes these days.
> >>>>> Have seen several TV cooks mix olive oil and soy sauce among other
> >>>>> things.
> >>>> There is ONE Asian thing I have taken to using EVOO in: ants
> >>>> climbing a tree. I have made this for many years and then
> >>>> experienced it at a very good Sichuan restaurant. It had a
> >>>> "bright" flavor, which I started imitating by using the EVOO.
> >>>>
> >>>> --
> >>>
> >>> My brain and 'palate imagination' just can't get wrapped around olive
> >>> oil with soy sauce. Will give it a try one day though just to check.
> >> Well, think of what you might want that flavor in. "Ants" is the
> >> only Asian recipe that I have used EVOO in.
> >>
> >
> >
> > The cooks on TV don't seem to discriminate in that way. 'Ants' isn't one
> > where I'd like to try that combo. Might work OK for a meat marinade.
>
> You'd have to taste the "ants" at my favorite Sichuan restaurant.
> I am, however, pretty sure that the flavor there doesn't come
> from EVOO.
>
> --
> Jean B.

Probably not. One of the niceties of Chinese cooking is the complexity
of flavours from a few ingredients.

Arri London wrote:
>
> "Jean B." wrote:
>> Arri London wrote:
>>> "Jean B." wrote:
>>>> Arri London wrote:
>>>>> "Jean B." wrote:
>>> <snip>
>>>
>>>>>>> It seems to be fashionable to use olive oil in Asian recipes these days.
>>>>>>> Have seen several TV cooks mix olive oil and soy sauce among other
>>>>>>> things.
>>>>>> There is ONE Asian thing I have taken to using EVOO in: ants
>>>>>> climbing a tree. I have made this for many years and then
>>>>>> experienced it at a very good Sichuan restaurant. It had a
>>>>>> "bright" flavor, which I started imitating by using the EVOO.
>>>>>>
>>>>>> --
>>>>> My brain and 'palate imagination' just can't get wrapped around olive
>>>>> oil with soy sauce. Will give it a try one day though just to check.
>>>> Well, think of what you might want that flavor in. "Ants" is the
>>>> only Asian recipe that I have used EVOO in.
>>>>
>>>
>>> The cooks on TV don't seem to discriminate in that way. 'Ants' isn't one
>>> where I'd like to try that combo. Might work OK for a meat marinade.
>> You'd have to taste the "ants" at my favorite Sichuan restaurant.
>> I am, however, pretty sure that the flavor there doesn't come
>> from EVOO.
>>
>> --
>> Jean B.
>
> Probably not. One of the niceties of Chinese cooking is the complexity
> of flavours from a few ingredients.

And this place is pretty authentic. I wonder what that flavor is
from? The owner, whom I used to enjoy talking with, is never
there now.

--
Jean B.

"Jean B." wrote:
>
> Arri London wrote:
> >
> > "Jean B." wrote:
> >> Arri London wrote:
> >>> "Jean B." wrote:
> >>>> Arri London wrote:
> >>>>> "Jean B." wrote:
> >>> <snip>
> >>>
> >>>>>>> It seems to be fashionable to use olive oil in Asian recipes these days.
> >>>>>>> Have seen several TV cooks mix olive oil and soy sauce among other
> >>>>>>> things.
> >>>>>> There is ONE Asian thing I have taken to using EVOO in: ants
> >>>>>> climbing a tree. I have made this for many years and then
> >>>>>> experienced it at a very good Sichuan restaurant. It had a
> >>>>>> "bright" flavor, which I started imitating by using the EVOO.
> >>>>>>
> >>>>>> --
> >>>>> My brain and 'palate imagination' just can't get wrapped around olive
> >>>>> oil with soy sauce. Will give it a try one day though just to check.
> >>>> Well, think of what you might want that flavor in. "Ants" is the
> >>>> only Asian recipe that I have used EVOO in.
> >>>>
> >>>
> >>> The cooks on TV don't seem to discriminate in that way. 'Ants' isn't one
> >>> where I'd like to try that combo. Might work OK for a meat marinade.
> >> You'd have to taste the "ants" at my favorite Sichuan restaurant.
> >> I am, however, pretty sure that the flavor there doesn't come
> >> from EVOO.
> >>
> >> --
> >> Jean B.
> >
> > Probably not. One of the niceties of Chinese cooking is the complexity
> > of flavours from a few ingredients.
>
> And this place is pretty authentic. I wonder what that flavor is
> from? The owner, whom I used to enjoy talking with, is never
> there now.
>
> --


Could be anything up to and including a wok which is never washed out.
Sometimes it is as simple as superheating the wok before adding the oil.
My Chinese recipes improved hugely just by doing that.

Arri London wrote:
>
> "Jean B." wrote:
>> Arri London wrote:
>>> "Jean B." wrote:
>>>> Arri London wrote:
>>>>> "Jean B." wrote:
>>>>>> Arri London wrote:
>>>>>>> "Jean B." wrote:
>>>>> <snip>
>>>>>
>>>>>>>>> It seems to be fashionable to use olive oil in Asian recipes these days.
>>>>>>>>> Have seen several TV cooks mix olive oil and soy sauce among other
>>>>>>>>> things.
>>>>>>>> There is ONE Asian thing I have taken to using EVOO in: ants
>>>>>>>> climbing a tree. I have made this for many years and then
>>>>>>>> experienced it at a very good Sichuan restaurant. It had a
>>>>>>>> "bright" flavor, which I started imitating by using the EVOO.
>>>>>>>>
>>>>>>>> --
>>>>>>> My brain and 'palate imagination' just can't get wrapped around olive
>>>>>>> oil with soy sauce. Will give it a try one day though just to check.
>>>>>> Well, think of what you might want that flavor in. "Ants" is the
>>>>>> only Asian recipe that I have used EVOO in.
>>>>>>
>>>>> The cooks on TV don't seem to discriminate in that way. 'Ants' isn't one
>>>>> where I'd like to try that combo. Might work OK for a meat marinade.
>>>> You'd have to taste the "ants" at my favorite Sichuan restaurant.
>>>> I am, however, pretty sure that the flavor there doesn't come
>>>> from EVOO.
>>>>
>>>> --
>>>> Jean B.
>>> Probably not. One of the niceties of Chinese cooking is the complexity
>>> of flavours from a few ingredients.
>> And this place is pretty authentic. I wonder what that flavor is
>> from? The owner, whom I used to enjoy talking with, is never
>> there now.
>>
>> --
>
>
> Could be anything up to and including a wok which is never washed out.
> Sometimes it is as simple as superheating the wok before adding the oil.
> My Chinese recipes improved hugely just by doing that.

No. I am aware of that (and can't achieve it here on my stove),
but this is s bright flavor. Maybe I'll ask on the local chowhound.

--
Jean B.

On Jun 20, 9:22*am, "Jean B." > wrote:
>
> No. *I am aware of that (and can't achieve it here on my stove),
> but this is s bright flavor. Maybe I'll ask on the local chowhound.
>
One thing you might try is a bit of rice vinegar in the marinade for
the ground pork or stirred in near the end of the cooking (or both).
About a teaspoon, say, in lieu of rice wine or sherry. I do this now
and then when I want something a little "bright" or to add a little
subtle zing. -aem

aem wrote:
> On Jun 20, 9:22 am, "Jean B." > wrote:
>> No. I am aware of that (and can't achieve it here on my stove),
>> but this is s bright flavor. Maybe I'll ask on the local chowhound.
>>
> One thing you might try is a bit of rice vinegar in the marinade for
> the ground pork or stirred in near the end of the cooking (or both).
> About a teaspoon, say, in lieu of rice wine or sherry. I do this now
> and then when I want something a little "bright" or to add a little
> subtle zing. -aem

Interesting suggestion. I like that! Thanks!

--
Jean B.

On Sat, 20 Jun 2009 11:53:32 -0700 (PDT), aem wrote:

> On Jun 20, 9:22*am, "Jean B." > wrote:
>>
>> No. *I am aware of that (and can't achieve it here on my stove),
>> but this is s bright flavor. Maybe I'll ask on the local chowhound.
>>
> One thing you might try is a bit of rice vinegar in the marinade for
> the ground pork or stirred in near the end of the cooking (or both).
> About a teaspoon, say, in lieu of rice wine or sherry. I do this now
> and then when I want something a little "bright" or to add a little
> subtle zing. -aem

why not 'added to' instead of 'in lieu of'? a teaspoon won't make much
difference in the consistency of the sauce.

your pal,
blake

aem wrote:
> On Jun 20, 9:22 am, "Jean B." > wrote:
>> No. I am aware of that (and can't achieve it here on my stove),
>> but this is s bright flavor. Maybe I'll ask on the local chowhound.
>>
> One thing you might try is a bit of rice vinegar in the marinade for
> the ground pork or stirred in near the end of the cooking (or both).
> About a teaspoon, say, in lieu of rice wine or sherry. I do this now
> and then when I want something a little "bright" or to add a little
> subtle zing. -aem

Yes, adding acid at the end is the "magical" way to get that bright
taste. Citrus works for the same reason but sometimes you don't want the
citrus taste.

"Jean B." wrote:
>
> Arri London wrote:
> >
> > "Jean B." wrote:
>
<snip>

> >
> > Could be anything up to and including a wok which is never washed out.
> > Sometimes it is as simple as superheating the wok before adding the oil.
> > My Chinese recipes improved hugely just by doing that.
>
> No. I am aware of that (and can't achieve it here on my stove),
> but this is s bright flavor. Maybe I'll ask on the local chowhound.
>
> --
> Jean B.

Fair enough. Orange or lemon peel?

George wrote:
> aem wrote:
>> On Jun 20, 9:22 am, "Jean B." > wrote:
>>> No. I am aware of that (and can't achieve it here on my stove),
>>> but this is s bright flavor. Maybe I'll ask on the local chowhound.
>>>
>> One thing you might try is a bit of rice vinegar in the marinade for
>> the ground pork or stirred in near the end of the cooking (or both).
>> About a teaspoon, say, in lieu of rice wine or sherry. I do this now
>> and then when I want something a little "bright" or to add a little
>> subtle zing. -aem
>
> Yes, adding acid at the end is the "magical" way to get that bright
> taste. Citrus works for the same reason but sometimes you don't want the
> citrus taste.

Well, it wasn't that kind of "bright". Still, I like the idea of
vinegar.

--
Jean B.

Arri London wrote:
>
> "Jean B." wrote:
>> Arri London wrote:
>>> "Jean B." wrote:
> <snip>
>
>>> Could be anything up to and including a wok which is never washed out.
>>> Sometimes it is as simple as superheating the wok before adding the oil.
>>> My Chinese recipes improved hugely just by doing that.
>> No. I am aware of that (and can't achieve it here on my stove),
>> but this is s bright flavor. Maybe I'll ask on the local chowhound.
>>
>> --
>> Jean B.
>
> Fair enough. Orange or lemon peel?

No. If my rendition with EVOO tastes like it, it is nothing like
that.

--
Jean B.