Steve wrote:

>>> http://www.flickr.com/photos/sqwertz/6982415855/
>>
>> So next pic over in Flickr from 5855... what is that on top of the pineapple
>> next to the chicken?
>
> You really want to know? Durian. Go back a few more pics and there
> should be some split durian pictures there, too.

Looking at the durian lobes, I was struck by the fact that they have the
same general shape as sweetbreads. I wonder if they're ever combined.
(It seems a rather unlikely pairing, but there's nothing new under the
sun, is there?)

Bob

Julie Bove wrote:

> I think serving chili over rice is odd too. Or adding macaroni to chili.

What a strange, strange, sheltered life you must lead.

Bob

"Bob Terwilliger" > wrote in message
b.com...
> Julie Bove wrote:
>
>> I think serving chili over rice is odd too. Or adding macaroni to chili.
>
> What a strange, strange, sheltered life you must lead.

No. I just think those things are overkill on the carbs. And they are not
commonly eaten here in the PNW. I think they are more of a midwest thing.

Julie Bove wrote:

>>> I think serving chili over rice is odd too. Or adding macaroni to chili.
>>
>> What a strange, strange, sheltered life you must lead.
>
> No. I just think those things are overkill on the carbs. And they are not
> commonly eaten here in the PNW. I think they are more of a midwest thing.

Do you consider Oregon part of the PNW? I saw chili with rice and chili
with macaroni countless times when I lived in Corvallis.

There's also a difference between thinking something is "odd" and
thinking it's "overkill on the carbs." You're more than old enough to
remember when carbs were not considered evil.

Bob

On Mar 16, 12:53*am, Bob Terwilliger >
wrote:
> Julie Bove wrote:
> >>> I think serving chili over rice is odd too. *Or adding macaroni to chili.
>
> >> What a strange, strange, sheltered life you must lead.
>
> > No. *I just think those things are overkill on the carbs. *And they are not
> > commonly eaten here in the PNW. *I think they are more of a midwest thing.
>
> Do you consider Oregon part of the PNW? I saw chili with rice and chili
> with macaroni countless times when I lived in Corvallis.
>
> There's also a difference between thinking something is "odd" and
> thinking it's "overkill on the carbs." You're more than old enough to
> remember when carbs were not considered evil.

While chili may contain complex carbs in the form of beans, it doesn't
contain simple starches like rice does.

I have had carb overkill -- a vegetarian Indian fellow invited my wife
and me over for what turned out to be (mostly) potato curry -- over
rice naturally.

"Bob Terwilliger" > wrote in message
eb.com...
> Julie Bove wrote:
>
>>>> I think serving chili over rice is odd too. Or adding macaroni to
>>>> chili.
>>>
>>> What a strange, strange, sheltered life you must lead.
>>
>> No. I just think those things are overkill on the carbs. And they are
>> not
>> commonly eaten here in the PNW. I think they are more of a midwest
>> thing.
>
> Do you consider Oregon part of the PNW? I saw chili with rice and chili
> with macaroni countless times when I lived in Corvallis.

Really? At a restaurant? I've never seen it.
>
> There's also a difference between thinking something is "odd" and thinking
> it's "overkill on the carbs." You're more than old enough to remember when
> carbs were not considered evil.

I'm diabetic so they are evil to me. And actually I am old enough to
remember that they were in fact evil in the 1950's. Ever seen a diet book
from then? It is the carbs that they cut. I grew up being told that bread
was fattening.

spamtrap wrote:

> I have had carb overkill -- a vegetarian Indian fellow invited my wife
> and me over for what turned out to be (mostly) potato curry -- over
> rice naturally.

Don't forget the potato sandwiches so dearly-beloved by the Brits!

Bob

Julie Bove wrote:

>> Do you consider Oregon part of the PNW? I saw chili with rice and chili
>> with macaroni countless times when I lived in Corvallis.
>
> Really? At a restaurant? I've never seen it.

You might never have *noticed* it, but I'd bet that well over half the
chili-serving restaurants in Washington offer one of those options. Many
of them might also offer the additional options of cornbread or tortillas.


>> There's also a difference between thinking something is "odd" and thinking
>> it's "overkill on the carbs." You're more than old enough to remember when
>> carbs were not considered evil.
>
> I'm diabetic so they are evil to me. And actually I am old enough to
> remember that they were in fact evil in the 1950's. Ever seen a diet book
> from then? It is the carbs that they cut. I grew up being told that bread
> was fattening.

Once again, "evil" is not the same thing as "odd." Serving chili over
shredded lettuce (as Jacques Pepin does) is odd, since it's uncommon.
Serving chili over macaroni or rice is *common*, which makes it not-odd.

Bob

"Bob Terwilliger" > wrote in message
b.com...
> Julie Bove wrote:
>
>>> Do you consider Oregon part of the PNW? I saw chili with rice and chili
>>> with macaroni countless times when I lived in Corvallis.
>>
>> Really? At a restaurant? I've never seen it.
>
> You might never have *noticed* it, but I'd bet that well over half the
> chili-serving restaurants in Washington offer one of those options. Many
> of them might also offer the additional options of cornbread or tortillas.

Not in this area. I love chili. Not too many places serve it. Sometimes
it comes with a muffin or roll. Cornbread is not all that common here. I
have never seen it with tortillas.
>
>
>>> There's also a difference between thinking something is "odd" and
>>> thinking
>>> it's "overkill on the carbs." You're more than old enough to remember
>>> when
>>> carbs were not considered evil.
>>
>> I'm diabetic so they are evil to me. And actually I am old enough to
>> remember that they were in fact evil in the 1950's. Ever seen a diet
>> book
>> from then? It is the carbs that they cut. I grew up being told that
>> bread
>> was fattening.
>
> Once again, "evil" is not the same thing as "odd." Serving chili over
> shredded lettuce (as Jacques Pepin does) is odd, since it's uncommon.
> Serving chili over macaroni or rice is *common*, which makes it not-odd.

Have you ever had nachos on Cape Cod? There they put lettuce on them.

I do not think serving chili over macaroni is common. I never heard of it
until I was an adult. I also never heard of it over rice until I was an
older adult.

Julie Bove wrote:

>>>> Do you consider Oregon part of the PNW? I saw chili with rice and chili
>>>> with macaroni countless times when I lived in Corvallis.
>>>
>>> Really? At a restaurant? I've never seen it.
>>
>> You might never have *noticed* it, but I'd bet that well over half the
>> chili-serving restaurants in Washington offer one of those options. Many
>> of them might also offer the additional options of cornbread or tortillas.
>
> Not in this area. I love chili. Not too many places serve it. Sometimes
> it comes with a muffin or roll. Cornbread is not all that common here. I
> have never seen it with tortillas.

*shrug* Maybe Oregon is just more cosmopolitan than whatever micro-niche
you mean by "this area." I had no difficulty finding chili in
restaurants there, and nearly all of them offered either rice or
macaroni to accompany it.

Bob

On 16/03/2012 7:47 PM, Bob Terwilliger wrote:
> spamtrap wrote:
>
>> I have had carb overkill -- a vegetarian Indian fellow invited my wife
>> and me over for what turned out to be (mostly) potato curry -- over
>> rice naturally.
>
> Don't forget the potato sandwiches so dearly-beloved by the Brits!
>
> Bob

Don't you mean a Chip Butty??

http://en.wikipedia.org/wiki/Chip_butty

Never had one myself and I must say they don't look too appetising at all.


--

Krypsis

Krypsis wrote:

>>> I have had carb overkill -- a vegetarian Indian fellow invited my wife
>>> and me over for what turned out to be (mostly) potato curry -- over
>>> rice naturally.
>>
>> Don't forget the potato sandwiches so dearly-beloved by the Brits!
>
> Don't you mean a Chip Butty??
>
> http://en.wikipedia.org/wiki/Chip_butty
>
> Never had one myself and I must say they don't look too appetising at all.

Yes, that's exactly what I meant, but I didn't use that term because
many people wouldn't recognize it.

Bob

In article >, says...
>
> On 16/03/2012 7:47 PM, Bob Terwilliger wrote:
> > spamtrap wrote:
> >
> >> I have had carb overkill -- a vegetarian Indian fellow invited my wife
> >> and me over for what turned out to be (mostly) potato curry -- over
> >> rice naturally.
> >
> > Don't forget the potato sandwiches so dearly-beloved by the Brits!
> >
> > Bob
>
> Don't you mean a Chip Butty??
>
> http://en.wikipedia.org/wiki/Chip_butty
>
> Never had one myself and I must say they don't look too appetising at all.

That particular picture doesn't do justice to our national delicacy, a
proper chip butty looks like this one (waiting for its buttered lid) and
is food of the gods.

http://yaymicro.com/stock-image/chip-butty/850121



Janet UK

Krypsis linked:

> http://en.wikipedia.org/wiki/Chip_butty


That led me to the Wikipedia list of sandwiches, and I must say there
are some revolting sandwiches out there!

http://en.wikipedia.org/wiki/List_of_sandwiches

India has something called a "vada pav" which appears to be a close
relative to the chip butty. It's described as a potato fritter coated in
chick pea flour in a bun.

Bob

In article >, says...
>
> "Bob Terwilliger" > wrote in message
> eb.com...
> > Julie Bove wrote:
> >
> >>>> I think serving chili over rice is odd too. Or adding macaroni to
> >>>> chili.
> >>>
> >>> What a strange, strange, sheltered life you must lead.
> >>
> >> No. I just think those things are overkill on the carbs. And they are
> >> not
> >> commonly eaten here in the PNW. I think they are more of a midwest
> >> thing.
> >
> > Do you consider Oregon part of the PNW? I saw chili with rice and chili
> > with macaroni countless times when I lived in Corvallis.
>
> Really? At a restaurant? I've never seen it.
> >
> > There's also a difference between thinking something is "odd" and thinking
> > it's "overkill on the carbs." You're more than old enough to remember when
> > carbs were not considered evil.
>
> I'm diabetic so they are evil to me. And actually I am old enough to
> remember that they were in fact evil in the 1950's. Ever seen a diet book
> from then? It is the carbs that they cut. I grew up being told that bread
> was fattening.

Chili-mac used to be a regular feature of school lunches in Florida,
Virginia, and New Orleans. I don't remember if they had it in
California.

Sqwertz > wrote:

-snip-
>
>I don't think durian really goes with much except in ice cream. It is
>really meant to be savored all by itself. While sitting on the
>toilet.
>
>They have started engineering low-stench durians. This wasn't one of
>them. They are considered blasphemous by durian lovers.
>

I've noticed Durian in the 2 Asian stores I've visited in the past
month. The temptation is high to get that one off my list-- but I
think I'll wait until it is warm enough to eat them outside. [though
they are promising July weather for next week]

The ones in both stores are frozen. Is there anything I should
look for to get a 'good one'-- and how will I know when I cut it open?

Jim
[Last week's 'new fruits' were dragonfruit and new coconuts-- both
were interesting, & good, but not an every week purchase]

In article m>,
says...
>
> Krypsis linked:
>
> > http://en.wikipedia.org/wiki/Chip_butty
>
>
> That led me to the Wikipedia list of sandwiches, and I must say there
> are some revolting sandwiches out there!
>
> http://en.wikipedia.org/wiki/List_of_sandwiches
>
> India has something called a "vada pav" which appears to be a close
> relative to the chip butty. It's described as a potato fritter coated in
> chick pea flour in a bun.

The US has the fluffernutter. I'm glad to say I'd never heard of
marshmallow creme before...

Janet

On 16/03/2012 9:38 PM, Janet wrote:
> In >, says...
>>
>> On 16/03/2012 7:47 PM, Bob Terwilliger wrote:
>>> spamtrap wrote:
>>>
>>>> I have had carb overkill -- a vegetarian Indian fellow invited my wife
>>>> and me over for what turned out to be (mostly) potato curry -- over
>>>> rice naturally.
>>>
>>> Don't forget the potato sandwiches so dearly-beloved by the Brits!
>>>
>>> Bob
>>
>> Don't you mean a Chip Butty??
>>
>> http://en.wikipedia.org/wiki/Chip_butty
>>
>> Never had one myself and I must say they don't look too appetising at all.
>
> That particular picture doesn't do justice to our national delicacy, a
> proper chip butty looks like this one (waiting for its buttered lid) and
> is food of the gods.
>
> http://yaymicro.com/stock-image/chip-butty/850121
>
>
>
> Janet UK

I must admit that yours look better. The chips are of greater thickness
so would be less completely saturated by fat. Given that those dreadful
french fries are very common these days, have they infiltrated the chip
butty yet?

--

Krypsis

On 2012-03-16, Janet > wrote:

> The US has the fluffernutter. I'm glad to say I'd never heard of
> marshmallow creme before...

That's really weird. I don't think I've ever shopped in a sprmkt that
didn't have a jar of it on the shelf right next to the marshmallows.

http://www.google.com/products?q=mar...en&output=nojs

nb

--
Fight internet CENSORSHIP - Fight SOPA-PIPA
Contact your congressman and/or representative, now!
http://projects.propublica.org/sopa/
vi --the heart of evil!

On 2012-03-16, J. Clarke > wrote:

> Chili-mac used to be a regular feature of school lunches in Florida,
> Virginia, and New Orleans. I don't remember if they had it in
> California.

They did. I remember grade school lunches in the 50s in Central CA.
It was called chili-mac way back then, too.

nb

--
Fight internet CENSORSHIP - Fight SOPA-PIPA
Contact your congressman and/or representative, now!
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vi --the heart of evil!

On 2012-03-14, Brooklyn1 <Gravesend1> wrote:
>
> American Chinese restaurant food is nothing like what's served in
> Chinese Chinese restaurants

Having never traveled to China, I cannot comment, but this is what I
ate at every US Chinese resto I ever dined at from the 50s to the 70s.

http://chowvegan.com/2009/06/03/cant...ble-chow-mein/

......the diff being there was always meat,

I never even heard of pan-fried noodles till I met my FIL in '78 and
he ordered take-out, specifically requesting "pan-fried noodles",
which I assumed was an option I was unfamiliar with. I've never liked
it. Since that time, I've never found anything but in hundreds of
Chinese restos, with one exception:

http://tinyurl.com/73bt2r3

Visalia is about 150 mi SE of SFBA and is mostly Mexican. This resto
is the only place I know of in CA that still serves this so-called
Catonese-style chow mein. Even Chinese restos in Sacramento and
Modesto that still exist (Frank Fats, Minnies) and once served this
style as late as the early 70s no longer do. I suspect the reasons
are all profit driven, fresh bean sprouts costing much more than cheap
greasy noodles.

nb

--
Fight internet CENSORSHIP - Fight SOPA-PIPA
Contact your congressman and/or representative, now!
http://projects.propublica.org/sopa/
vi --the heart of evil!

On Mar 16, 4:18*am, Jim Elbrecht > wrote:
> Sqwertz > wrote:
>
> -snip-
>
>
>
> >I don't think durian really goes with much except in ice cream. *It is
> >really meant to be savored all by itself. *While sitting on the
> >toilet.
>
> >They have started engineering low-stench durians. *This wasn't one of
> >them. *They are considered blasphemous by durian lovers.
>
> I've noticed Durian in the 2 Asian stores I've visited in the past
> month. * * The temptation is high to get that one off my list-- but I
> think I'll wait until it is warm enough to eat them outside. [though
> they are promising July weather for next week]
>
> The ones in both stores are frozen. * * Is there anything I should
> look for to get a 'good one'-- and how will I know when I cut it open?

Concerns about importing insects and disease motivate the frozen
shipment of durians. I've only ever seen Thai durians, which are
picked off the tree, and thus are not fully flavored. Malaysians wait
for the peak of ripeness (in both the literal and figurative sense)
when the fruit falls off the tree.

Durian's cousin, jackfruit, has an intriguing blend of Juicyfruit gum
with a hint of durian. But buying a whole jackruit in the US is a
substantial commitment.

Fears of importing pests means getting fruit like mangosteen or
rambutan is actuallly easier in cold countries like Canada.

On 3/16/2012 5:18 AM, Jim Elbrecht wrote:
> > wrote:


> [Last week's 'new fruits' were dragonfruit and new coconuts-- both
> were interesting,& good, but not an every week purchase]



We were served dragonfruit nearly every day on our SE Asia trip and
weren't really impressed until the last few days in northern Thailand
where the ones we had were quite ripe and VERY sweet. What a difference!

gloria p

On 3/16/2012 7:12 AM, Janet wrote:

> The US has the fluffernutter. I'm glad to say I'd never heard of
> marshmallow creme before...
>
> Janet
>




Marshmallow creme (or Fluff depending on the brand) is nothing more than
highly sweetened meringue with stabilizers to keep it from separating.

glora p

Steve wrote:

> The dragonfruit has always left me unimpressed. They are more for
> show. No... I'm thinking of the prickly-blowfish one - I forget what
> that is.

That would be a kiwano. Utterly useless crap fruit; as you say, they're
just for show.

Bob

Janet wrote:

>> Krypsis linked:
>>
>>> http://en.wikipedia.org/wiki/Chip_butty
>>
>>
>> That led me to the Wikipedia list of sandwiches, and I must say there
>> are some revolting sandwiches out there!
>>
>> http://en.wikipedia.org/wiki/List_of_sandwiches
>>
>> India has something called a "vada pav" which appears to be a close
>> relative to the chip butty. It's described as a potato fritter coated in
>> chick pea flour in a bun.
>
> The US has the fluffernutter. I'm glad to say I'd never heard of
> marshmallow creme before...

The US is credited with some of the worst-sounding sandwiches on that
list, like the one which made from a whole loaf of bread, an entire jar
of peanut butter, a jar or grape jelly, and a pound of bacon. I forget
what the Wikipedia list calls that sandwich; PVC calls it "Ten AM
picker-upper snack."

Bob

"Bob Terwilliger" > wrote in message
b.com...
> Julie Bove wrote:
>
>>>>> Do you consider Oregon part of the PNW? I saw chili with rice and
>>>>> chili
>>>>> with macaroni countless times when I lived in Corvallis.
>>>>
>>>> Really? At a restaurant? I've never seen it.
>>>
>>> You might never have *noticed* it, but I'd bet that well over half the
>>> chili-serving restaurants in Washington offer one of those options. Many
>>> of them might also offer the additional options of cornbread or
>>> tortillas.
>>
>> Not in this area. I love chili. Not too many places serve it.
>> Sometimes
>> it comes with a muffin or roll. Cornbread is not all that common here.
>> I
>> have never seen it with tortillas.
>
> *shrug* Maybe Oregon is just more cosmopolitan than whatever micro-niche
> you mean by "this area." I had no difficulty finding chili in restaurants
> there, and nearly all of them offered either rice or macaroni to accompany
> it.

I live in Bothell, WA. That's a suburb of Seattle. I have eaten in Oregon
many times and have never seen either of those things as an accompaniment
for chili.

"J. Clarke" > wrote in message
in.local...
> In article >, says...
>>
>> "Bob Terwilliger" > wrote in message
>> eb.com...
>> > Julie Bove wrote:
>> >
>> >>>> I think serving chili over rice is odd too. Or adding macaroni to
>> >>>> chili.
>> >>>
>> >>> What a strange, strange, sheltered life you must lead.
>> >>
>> >> No. I just think those things are overkill on the carbs. And they
>> >> are
>> >> not
>> >> commonly eaten here in the PNW. I think they are more of a midwest
>> >> thing.
>> >
>> > Do you consider Oregon part of the PNW? I saw chili with rice and chili
>> > with macaroni countless times when I lived in Corvallis.
>>
>> Really? At a restaurant? I've never seen it.
>> >
>> > There's also a difference between thinking something is "odd" and
>> > thinking
>> > it's "overkill on the carbs." You're more than old enough to remember
>> > when
>> > carbs were not considered evil.
>>
>> I'm diabetic so they are evil to me. And actually I am old enough to
>> remember that they were in fact evil in the 1950's. Ever seen a diet
>> book
>> from then? It is the carbs that they cut. I grew up being told that
>> bread
>> was fattening.
>
> Chili-mac used to be a regular feature of school lunches in Florida,
> Virginia, and New Orleans. I don't remember if they had it in
> California.

Really? I don't think we ever had chili. We had the Chow Mein that I
mentioned. Hamburger gravy over mashed potatoes, BBQed beef on buttered bun
(nobody liked that), chicken drumsticks on occasion, pizza, tacos, wiener
winks, hamburgers and on Fridays, fish sticks and mashed potatoes. I think
they served a turkey dinner around the holidays. There probably was
spaghetti although I don't remember it.

On Mar 16, 11:36*pm, Sqwertz > wrote:

> Throw into the wok with the already stir-frying veggies and meat, then
> add then add sauce ingredients and toss around until the rice noodles
> are the right texture - about 45-90 seconds. *The noodles *WILL* stick
> together making it hard to distribute them evenly witht he other
> ingredients in the wok but do your best and work quickly tossing them
> around and trying to integrate them.

If you're trying to stirfry anything with a load of food in a wok on a
typical home stove, you're not really frying it.


> If you do not use any sauce
> ingredients, add a tablespoon of water so they steam briefly then fry
> until they blister. *Do not try and skimp on the oil. *It's all about
> timing and every noodle package/brand is different.

I can't picture anything blistering unless it's added to an empty wok.
Do you use a Cajun Cooker or turkey fryer burner?

>
> The most common mistake is to start off with the noodles too limp and
> hydrated. *Do not boil or simmer them prior to stirfrying. *They
> should be gummy and stick to your teeth if you try and eat them before
> going into the wok.
>

How do Chinese restaurants manage to cook noodles within a 30-120
minute soaking window? Do they toss them after two hours if the orders
didn't meet expectations?

On Sat, 17 Mar 2012 09:14:12 -0700 (PDT), spamtrap1888
> wrote:

>On Mar 16, 11:36*pm, Sqwertz > wrote:
>
>> Throw into the wok with the already stir-frying veggies and meat, then
>> add then add sauce ingredients and toss around until the rice noodles
>> are the right texture - about 45-90 seconds. *The noodles *WILL* stick
>> together making it hard to distribute them evenly witht he other
>> ingredients in the wok but do your best and work quickly tossing them
>> around and trying to integrate them.
>
>If you're trying to stirfry anything with a load of food in a wok on a
>typical home stove, you're not really frying it.
>
>
>> If you do not use any sauce
>> ingredients, add a tablespoon of water so they steam briefly then fry
>> until they blister. *Do not try and skimp on the oil. *It's all about
>> timing and every noodle package/brand is different.
>
>I can't picture anything blistering unless it's added to an empty wok.
>Do you use a Cajun Cooker or turkey fryer burner?
>
>>
>> The most common mistake is to start off with the noodles too limp and
>> hydrated. *Do not boil or simmer them prior to stirfrying. *They
>> should be gummy and stick to your teeth if you try and eat them before
>> going into the wok.
>>
>
>How do Chinese restaurants manage to cook noodles within a 30-120
>minute soaking window? Do they toss them after two hours if the orders
>didn't meet expectations?

I've not seen any soaking, they place a portion in a sieve and cook it
directly in a large pot of simmering water; oriental noodles cook up
fast, a couple minutes the most.
There are huge differences in Chinese restaurant cooking in the US
depending on region and even neighborhoods... like how cooking in
China is very different in the different provences. Sqwertz is in Tx,
you can't go with what he deems Chinese restaurant cooking if you live
say in NY, Chicago, LA, Frisco, etc.... most regions of the US don't
have Chinese restos. I've eaten Chinese restaurant food all over the
US and Canada, even Central America... all are differnt, some are very
good but very different. Just don't ever stop at the Golden Wok in
Fargo North Dakota... I shoulda known better when all the employees
were blonde 300 pounders in bib overalls and John Deere baseball caps.

Steve wrote:

> I just soak the noodles in initially tap-hot water for at least 30
> minutes, up to 2 hours (don't let them sit any longer than that). Then
> I take kitchen shears to them in random spots while they're floating
> around in the water to make them more manageable in the wok -Drain teh
> noodles as well as possible. They can't be dripping wet - too much
> steam will ensue.

Clueless AOL newbie Sheldon "Pussy" Katz will be along any second now to
tell you that it's not steam.

Bob

Sqwertz wrote:
> On Wed, 14 Mar 2012 21:34:03 -0400, Jean B. wrote:
>
>> Sqwertz wrote:
>>> On Wed, 14 Mar 2012 08:42:23 +0000 (UTC), Steve Pope wrote:
>>>
>>>> Now I want a bowl of chow fun. :--)
>>> Beef, shrimp, or chicken?
>>>
>>> http://www.flickr.com/photos/sqwertz/6982416087/
>>> http://www.flickr.com/photos/sqwertz/6836289840/
>>> http://www.flickr.com/photos/sqwertz/6982415855/
>>>
>>> I've got 19 others to choose from. I make a lot of chow fun.
>> Nice. I also like pad Thai made with those noodles.
>
> I use a medium wide noodle for that. I suck at using fresh noodles -
> I think you have to use a higher heat than I can achieve. So I have
> totally given up on fresh in favor of dried. Not much difference.
>
> -sw

I perhaps have the same problem, but thought it was with rice
noodles in general because I have only used fresh. (They have
gotten horribly stuck to the pan!)

--
Jean B.

Sqwertz wrote:
> On Fri, 16 Mar 2012 22:09:17 -0400, Jean B. wrote:
>
>> So what noodles are you using? Any specific brand? How do you
>> handle the noodles? I have sure made a mess of the fresh ones and
>> am rather put off on trying them again.
>
> There are so many brands of rice noodles I have no known preference.
> Buy the most translucent ones you can find. Do not buy ones that are
> completely white or look like they have tiny bubbles or cracks in them
> (you have to look very closely). Look for a nice smooth, even sheen
> on them as if they were clear laquered. Otherwise they can break up
> easily and come apart.
>
> I just soak the noodles in initially tap-hot water for at least 30
> minutes, up to 2 hours (don't let them sit any longer than that). Then
> I take kitchen shears to them in random spots while they're floating
> around in the water to make them more manageable in the wok -Drain teh
> noodles as well as possible. They can't be dripping wet - too much
> steam will ensue.
>
> Throw into the wok with the already stir-frying veggies and meat, then
> add then add sauce ingredients and toss around until the rice noodles
> are the right texture - about 45-90 seconds. The noodles *WILL* stick
> together making it hard to distribute them evenly witht he other
> ingredients in the wok but do your best and work quickly tossing them
> around and trying to integrate them. If you do not use any sauce
> ingredients, add a tablespoon of water so they steam briefly then fry
> until they blister. Do not try and skimp on the oil. It's all about
> timing and every noodle package/brand is different.
>
> The most common mistake is to start off with the noodles too limp and
> hydrated. Do not boil or simmer them prior to stirfrying. They
> should be gummy and stick to your teeth if you try and eat them before
> going into the wok.
>
> That's all I can tell you without showing you. I still turn out
> batches that suck because there ARE so many variables.
>
> -sw

Oh, that's great! Thanks so much. I'd better print this out for
future reference. I can't say I have been anxious to stick the
noodles to my pan again.

--
Jean B.