aem wrote:

>> Now I know what RFC needs: a chinese who wil get all upset because of
>> people posting "chinese" recipes which aren't real chinese.
>> How comes that not even one in a billion and 3 hundred millions ever
>> kicked in here?

> You didn't get an indignant response because the recipe you described
> and the pictures you posted were in fact a Chinese dish. Nothing is
> more Chinese than to take what's on hand (like your prosciutto) and
> maake fried rice out of it. That's the same all over the U.S. and in
> northern Italy. -aem

Then also my leftover frittatas are a chinese dish, or a dish from
everywhere on the planet since people uses leftovers everywhere... come on,
let's get real, we all know what we're talking about.
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin

On Jan 8, 6:54*am, "ViLco" > wrote:
> aem wrote:
> >> Now I know what RFC needs: a chinese who wil get all upset because of
> >> people posting "chinese" recipes which aren't real chinese.
> >> How comes that not even one in a billion and 3 hundred millions ever
> >> kicked in here?
> > You didn't get an indignant response because the recipe you described
> > and the pictures you posted were in fact a Chinese dish. *Nothing is
> > more Chinese than to take what's on hand (like your prosciutto) and
> > maake fried rice out of it. *That's the same all over the U.S. and in
> > northern Italy. *-aem
>
> Then also my leftover frittatas are a chinese dish, or a dish from
> everywhere on the planet since people uses leftovers everywhere... come on,
> let's get real, we all know what we're talking about.

Here is the Japanese version of your frittata -- a way to use up odd
bits of leftovers, although this recipe calls for uncooked
ingredients. Even the name "okonomiyaki" suggests saving money and
eliminating waste:

http://okonomiyakiworld.com/best-oko...ki-recipe.html