On 2019-07-23 10:57 a.m., notbob wrote:
> On 2019-07-22, Ed Pawlowski > wrote:

> Red Delicious apples (RDA's) usta be GREAT until Big-Agriculture
> (BIG-AG) took over. As late as '66, Red Delicious apples were EXACTly
> that. Fuji's, which came from RDA's, are the new replacement after
> RDA's got screwed-up by BIG-AG.
>

I don't remember them ever being great. I was never much of an apple
eater, but Delicious were always at the bottom of the list for me.

"dsi1" wrote in message
...

On Tuesday, July 23, 2019 at 9:41:46 AM UTC-10, Cindy Hamilton wrote:
> On Tuesday, July 23, 2019 at 3:33:46 PM UTC-4, Bruce wrote:
> > On Tue, 23 Jul 2019 12:23:18 -0700 (PDT), Cindy Hamilton
> > > wrote:
> >
> > >On Tuesday, July 23, 2019 at 2:27:15 PM UTC-4, dsi1 wrote:
> > >> On Tuesday, July 23, 2019 at 12:32:39 AM UTC-10, Gary wrote:
> > >> > dsi1 wrote:
> > >> > > The next time you make vegetable fried rice, put a couple of eggs
> > >> > > on top and serve fried slices of Spam on the side. It's a meal
> > >> > > fit for a Hawaiian King!
> > >> >
> > >> > And what kind of seasoning (sauce mix) would you add to that? I'm
> > >> > trying to learn asian sauces here.
> > >>
> > >> There's all kinds of way to make fried rice. It all depends of one's
> > >> skill, knowledge, and technique. You can make Chinese, Japanese,
> > >> Korean, or Hawaiian, style fried rice.
> > >
> > >Or Thai, Malaysian, Indonesian, etc. etc. etc.
> >
> > To mention 3 cuisines that completely dwarf Hawaiian cuisine.
>
> I just figured if we were talking about learning to make fried rice,
> more choices are better than fewer.
>
> Cindy Hamilton

Why don't you cover the cuisines you mention? I'll talk only about the ones
that I'm familiar with. I don't know shit about Malaysian, Indonesian, or
Thai cuisine.

================

I would love a thread for everyone to explain their favourite 'fried
rice' recipe. Do you think it would run?? )

On Tuesday, July 23, 2019 at 4:33:12 PM UTC-4, Dave Smith wrote:
> On 2019-07-23 10:57 a.m., notbob wrote:
> > On 2019-07-22, Ed Pawlowski > wrote:
>
> > Red Delicious apples (RDA's) usta be GREAT until Big-Agriculture
> > (BIG-AG) took over. As late as '66, Red Delicious apples were EXACTly
> > that. Fuji's, which came from RDA's, are the new replacement after
> > RDA's got screwed-up by BIG-AG.
> >
>
> I don't remember them ever being great. I was never much of an apple
> eater, but Delicious were always at the bottom of the list for me.

The only apples I like to eat raw are macs. They're great. Some of the other stuff is OK for strudels, pies and the like.

On Tuesday, July 23, 2019 at 10:48:25 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Tuesday, July 23, 2019 at 9:41:46 AM UTC-10, Cindy Hamilton wrote:
> > On Tuesday, July 23, 2019 at 3:33:46 PM UTC-4, Bruce wrote:
> > > On Tue, 23 Jul 2019 12:23:18 -0700 (PDT), Cindy Hamilton
> > > > wrote:
> > >
> > > >On Tuesday, July 23, 2019 at 2:27:15 PM UTC-4, dsi1 wrote:
> > > >> On Tuesday, July 23, 2019 at 12:32:39 AM UTC-10, Gary wrote:
> > > >> > dsi1 wrote:
> > > >> > > The next time you make vegetable fried rice, put a couple of eggs
> > > >> > > on top and serve fried slices of Spam on the side. It's a meal
> > > >> > > fit for a Hawaiian King!
> > > >> >
> > > >> > And what kind of seasoning (sauce mix) would you add to that? I'm
> > > >> > trying to learn asian sauces here.
> > > >>
> > > >> There's all kinds of way to make fried rice. It all depends of one's
> > > >> skill, knowledge, and technique. You can make Chinese, Japanese,
> > > >> Korean, or Hawaiian, style fried rice.
> > > >
> > > >Or Thai, Malaysian, Indonesian, etc. etc. etc.
> > >
> > > To mention 3 cuisines that completely dwarf Hawaiian cuisine.
> >
> > I just figured if we were talking about learning to make fried rice,
> > more choices are better than fewer.
> >
> > Cindy Hamilton
>
> Why don't you cover the cuisines you mention? I'll talk only about the ones
> that I'm familiar with. I don't know shit about Malaysian, Indonesian, or
> Thai cuisine.
>
> ================
>
> I would love a thread for everyone to explain their favourite 'fried
> rice' recipe. Do you think it would run?? )

I haven't made fried rice in a while but will keep it in mind. I'm thinking spicy tuna fried rice using canned tuna or maybe a sushi roll with canned tuna.

On Tuesday, July 23, 2019 at 3:58:46 PM UTC-5, A Moose in Love wrote:
>
> The only apples I like to eat raw are macs. They're great. Some of the other stuff is OK for strudels, pies and the like.
>
A golden delicious is my all-time favorite but it seems the opal apples are
pushing those out of the market. At least they seem to be at the stores I
frequent.

"dsi1" wrote in message
...

On Tuesday, July 23, 2019 at 10:48:25 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Tuesday, July 23, 2019 at 9:41:46 AM UTC-10, Cindy Hamilton wrote:
> > On Tuesday, July 23, 2019 at 3:33:46 PM UTC-4, Bruce wrote:
> > > On Tue, 23 Jul 2019 12:23:18 -0700 (PDT), Cindy Hamilton
> > > > wrote:
> > >
> > > >On Tuesday, July 23, 2019 at 2:27:15 PM UTC-4, dsi1 wrote:
> > > >> On Tuesday, July 23, 2019 at 12:32:39 AM UTC-10, Gary wrote:
> > > >> > dsi1 wrote:
> > > >> > > The next time you make vegetable fried rice, put a couple of
> > > >> > > eggs
> > > >> > > on top and serve fried slices of Spam on the side. It's a meal
> > > >> > > fit for a Hawaiian King!
> > > >> >
> > > >> > And what kind of seasoning (sauce mix) would you add to that? I'm
> > > >> > trying to learn asian sauces here.
> > > >>
> > > >> There's all kinds of way to make fried rice. It all depends of
> > > >> one's
> > > >> skill, knowledge, and technique. You can make Chinese, Japanese,
> > > >> Korean, or Hawaiian, style fried rice.
> > > >
> > > >Or Thai, Malaysian, Indonesian, etc. etc. etc.
> > >
> > > To mention 3 cuisines that completely dwarf Hawaiian cuisine.
> >
> > I just figured if we were talking about learning to make fried rice,
> > more choices are better than fewer.
> >
> > Cindy Hamilton
>
> Why don't you cover the cuisines you mention? I'll talk only about the
> ones
> that I'm familiar with. I don't know shit about Malaysian, Indonesian, or
> Thai cuisine.
>
> ================
>
> I would love a thread for everyone to explain their favourite
> 'fried
> rice' recipe. Do you think it would run?? )

I haven't made fried rice in a while but will keep it in mind. I'm thinking
spicy tuna fried rice using canned tuna or maybe a sushi roll with canned
tuna.

=====

Good, but please will you think about about non spicy occasionally?
<g>

In article >,
dsi1 > wrote:

> These days, I like to make a minimalist style of fried rice with just garlic
> and a little shoyu. That's the way I'd season fried rice if I was cooking for a Brit.

This is how I make mine. Laugh if you want. First I cook two cups of
long grain rice in a rice cooker, and while that's happening, I thin
slice a half bunch of scallions, scramble two eggs hard and chop them
pretty small, crisp up some small diced ham in a skillet, and by that
time the rice should be done.
Then I heat about a tablespoon of canola oil in a two and a half quart
pot, dump in the rice and stir it around for awhile. I add enough soy
sauce to make the rice not quite medium brown while stirring, dump the
crispy ham, chopped eggs and scallions in and heat it all until
reasonably hot.
That's it. It ain't authentic, but we like it.

leo

On Tuesday, July 23, 2019 at 4:10:04 PM UTC-4, dsi1 wrote:
> On Tuesday, July 23, 2019 at 9:41:46 AM UTC-10, Cindy Hamilton wrote:
> > On Tuesday, July 23, 2019 at 3:33:46 PM UTC-4, Bruce wrote:
> > > On Tue, 23 Jul 2019 12:23:18 -0700 (PDT), Cindy Hamilton
> > > > wrote:
> > >
> > > >On Tuesday, July 23, 2019 at 2:27:15 PM UTC-4, dsi1 wrote:
> > > >> On Tuesday, July 23, 2019 at 12:32:39 AM UTC-10, Gary wrote:
> > > >> > dsi1 wrote:
> > > >> > > The next time you make vegetable fried rice, put a couple of eggs on top and serve fried slices of Spam on the side. It's a meal fit for a Hawaiian King!
> > > >> >
> > > >> > And what kind of seasoning (sauce mix) would you add to that? I'm
> > > >> > trying to learn asian sauces here.
> > > >>
> > > >> There's all kinds of way to make fried rice. It all depends of one's skill, knowledge, and technique. You can make Chinese, Japanese, Korean, or Hawaiian, style fried rice.
> > > >
> > > >Or Thai, Malaysian, Indonesian, etc. etc. etc.
> > >
> > > To mention 3 cuisines that completely dwarf Hawaiian cuisine.
> >
> > I just figured if we were talking about learning to make fried rice,
> > more choices are better than fewer.
> >
> > Cindy Hamilton
>
> Why don't you cover the cuisines you mention? I'll talk only about the ones that I'm familiar with. I don't know shit about Malaysian, Indonesian, or Thai cuisine.

I don't make fried rice. I rarely order it in restaurants, since I only
want a few forkfuls of rice with my meal. It comes with the lunch special
at my favorite Thai spot, but I prefer the Pad Thai that also appears on
the "big plate o' carbs", so I often eschew the fried rice.

Cindy Hamilton

On Tuesday, July 23, 2019 at 9:41:52 PM UTC-10, Ophelia wrote:
>
> Good, but please will you think about about non spicy occasionally?
> <g>

Here's a pretty mild dish that you might like.

https://www.youtube.com/watch?v=pbzxokOHadA

On Wednesday, July 24, 2019 at 12:08:06 AM UTC-10, Leonard Blaisdell wrote:
> In article >,
> dsi1 > wrote:
>
> > These days, I like to make a minimalist style of fried rice with just garlic
> > and a little shoyu. That's the way I'd season fried rice if I was cooking for a Brit.
>
> This is how I make mine. Laugh if you want. First I cook two cups of
> long grain rice in a rice cooker, and while that's happening, I thin
> slice a half bunch of scallions, scramble two eggs hard and chop them
> pretty small, crisp up some small diced ham in a skillet, and by that
> time the rice should be done.
> Then I heat about a tablespoon of canola oil in a two and a half quart
> pot, dump in the rice and stir it around for awhile. I add enough soy
> sauce to make the rice not quite medium brown while stirring, dump the
> crispy ham, chopped eggs and scallions in and heat it all until
> reasonably hot.
> That's it. It ain't authentic, but we like it.
>
> leo

I won't laugh at your fried rice - it's not funny enough. You have to put something really off the wall like Oreos or cotton candy to make me laugh.

People say that you're supposed to use old rice to make fried rice but I've made some with fresh cooked rice and it comes out fine. Your recipe sounds good to me. If you add a little oyster sauce, you'd be making some pretty authentic Chinese style fried rice. I don't make authentic Chinese fried rice because I don't use long grain rice.

Leonard Blaisdell wrote:
>
> In article >,
> dsi1 > wrote:
>
> > These days, I like to make a minimalist style of fried rice with just garlic
> > and a little shoyu. That's the way I'd season fried rice if I was cooking for a Brit.
>
> This is how I make mine. Laugh if you want. First I cook two cups of
> long grain rice in a rice cooker,

Is that two cups dry rice or two cups after cooking (like 2/3 cup
dry)? Two cups finished sounds more likely with 2 scrambled eggs.

> and while that's happening, I thin
> slice a half bunch of scallions, scramble two eggs hard and chop them
> pretty small, crisp up some small diced ham in a skillet, and by that
> time the rice should be done.
> Then I heat about a tablespoon of canola oil in a two and a half quart
> pot, dump in the rice and stir it around for awhile. I add enough soy
> sauce to make the rice not quite medium brown while stirring, dump the
> crispy ham, chopped eggs and scallions in and heat it all until
> reasonably hot.
> That's it. It ain't authentic, but we like it.

Sounds good but I'm trying to come up with a sauce mix. Not just
soy sauce or teriyaki sauce. Perhaps I'm just trying too hard.
Sometimes, simple is better.

I do add some precooked (microwaved) minced carrots and scallions
or even plain minced yellow onion (not precooked).

Last mix I tried was a little soy sauce, a little fish sauce,
garlic, little sugar and very small amount of sesame oil. It's
pretty darn good but there is a better mix out there somewhere.
I'll keep experimenting.

Cindy Hamilton wrote:
>
> I don't make fried rice. I rarely order it in restaurants, since I only
> want a few forkfuls of rice with my meal. It comes with the lunch special
> at my favorite Thai spot, but I prefer the Pad Thai that also appears on
> the "big plate o' carbs", so I often eschew the fried rice.

When I order chinese, I always have the option of plain or fried
rice. Same price. I choose the fried. This is not to eat plain.
It's the base rice that comes with "General tso's chicken" or
"kung pao chicken" "beef and broccoli" or "sweet and sour pork"
etc.

dsi1 wrote:
>
> I won't laugh at your fried rice - it's not funny enough. You have to put something really off the wall like Oreos or cotton candy to make me laugh.

Ever watch the show, "Chopped?" That sounds like them. They give
contestents 4 ingredients to make a dish. One of the ingredients
is always something very odd that no chef would add.

> People say that you're supposed to use old rice to make fried rice but I've made some with fresh cooked rice and it comes out fine. Your recipe sounds good to me. If you add a little oyster sauce, you'd be making some pretty authentic Chinese style fried rice. I don't make authentic Chinese fried rice because I don't use long grain rice.

I've only ever used long grain rice. Are other rice varieties all
that different in taste? Slightly different texture sounds pretty
insignificant to me.

In article >, Gary > wrote:

> Is that two cups dry rice or two cups after cooking (like 2/3 cup
> dry)? Two cups finished sounds more likely with 2 scrambled eggs.

I meant dry rice to start. Soy, egg, ham and scallion amounts are
according to taste as well. If one likes all of these things
separately, what's not to like when they're together?

leo

"dsi1" wrote in message
...

On Tuesday, July 23, 2019 at 12:32:39 AM UTC-10, Gary wrote:
> dsi1 wrote:
> > The next time you make vegetable fried rice, put a couple of eggs on top
> > and serve fried slices of Spam on the side. It's a meal fit for a
> > Hawaiian King!
>
> And what kind of seasoning (sauce mix) would you add to that? I'm
> trying to learn asian sauces here.

There's all kinds of way to make fried rice. It all depends of one's skill,
knowledge, and technique. You can make Chinese, Japanese, Korean, or
Hawaiian, style fried rice. The current hot style of fried rice on this rock
is kim chee fried rice which is the local style of the Korean dish. It's
lighter, and sweeter, than the way a FOB Korean would make it.

These days, I like to make a minimalist style of fried rice with just garlic
and a little shoyu. That's the way I'd season fried rice if I was cooking
for a Brit.

===

Please feel free to make that for us any time <g>

On Wednesday, July 24, 2019 at 7:18:02 AM UTC-4, Gary wrote:
> Cindy Hamilton wrote:
> >
> > I don't make fried rice. I rarely order it in restaurants, since I only
> > want a few forkfuls of rice with my meal. It comes with the lunch special
> > at my favorite Thai spot, but I prefer the Pad Thai that also appears on
> > the "big plate o' carbs", so I often eschew the fried rice.
>
> When I order chinese, I always have the option of plain or fried
> rice. Same price. I choose the fried. This is not to eat plain.
> It's the base rice that comes with "General tso's chicken" or
> "kung pao chicken" "beef and broccoli" or "sweet and sour pork"
> etc.

We always ask for white rice, even though fried rice is the default with
the lunch special at our usual Chinese spot. At dinner, white rice is
the default. I don't even know if you can get fried rice as a side at
dinner.

Fried rice is too little (nutrition) for a meal, and too much (everything)
for a side dish.

Cindy Hamilton

"dsi1" wrote in message
...

On Tuesday, July 23, 2019 at 9:41:52 PM UTC-10, Ophelia wrote:
>
> Good, but please will you think about about non spicy occasionally?
> <g>

Here's a pretty mild dish that you might like.

https://www.youtube.com/watch?v=pbzxokOHadA


===


LOL thanks. You know I love watching Ms Morimoto))

Leonard Blaisdell wrote:
>
> In article >, Gary > wrote:
>
> > Is that two cups dry rice or two cups after cooking (like 2/3 cup
> > dry)? Two cups finished sounds more likely with 2 scrambled eggs.
>
> I meant dry rice to start. Soy, egg, ham and scallion amounts are
> according to taste as well. If one likes all of these things
> separately, what's not to like when they're together?
>
> leo

2 cups of dry rice will make 6 cups of cooked rice. Just saying
that 2 eggs are not quite enough for that much, imo. YMMV

Ophelia wrote:
>
> "dsi1" wrote:
> These days, I like to make a minimalist style of fried rice with just garlic
> and a little shoyu. That's the way I'd season fried rice if I was cooking
> for a Brit.
>
> ===
>
> Please feel free to make that for us any time <g>

I doubt you'd like the garlic. Not bland enough.

On 2019-07-24 7:18 a.m., Gary wrote:

> When I order chinese, I always have the option of plain or fried
> rice. Same price. I choose the fried. This is not to eat plain.
> It's the base rice that comes with "General tso's chicken" or
> "kung pao chicken" "beef and broccoli" or "sweet and sour pork"
> etc.
>

I never order fried rice in Chinese restaurants. Steamed rice is a heck
of a lot cheaper, and a lot of times when you don't order it they will
give you some anyway. I checked the prices at a Chinese place I used to
frequent. It's $3 for an order of steamed rice. There is very little
that goes into fried rice, the prices for the fried stuff start at
$8.75. I eat the steamed rice with bits and pieces and sauce from the
other dishes.

Dave Smith wrote:
>
> On 2019-07-24 7:18 a.m., Gary wrote:
>
> > When I order chinese, I always have the option of plain or fried
> > rice. Same price. I choose the fried. This is not to eat plain.
> > It's the base rice that comes with "General tso's chicken" or
> > "kung pao chicken" "beef and broccoli" or "sweet and sour pork"
> > etc.
> >
>
> I never order fried rice in Chinese restaurants. Steamed rice is a heck
> of a lot cheaper, and a lot of times when you don't order it they will
> give you some anyway. I checked the prices at a Chinese place I used to
> frequent. It's $3 for an order of steamed rice. There is very little
> that goes into fried rice, the prices for the fried stuff start at
> $8.75. I eat the steamed rice with bits and pieces and sauce from the
> other dishes.

As I said above, Dave. I have the choice and price is the same
here. I don't ever order just rice. It comes with any meal and
price is the same.

"Leonard Blaisdell" wrote in message
...

In article >,
dsi1 > wrote:

> These days, I like to make a minimalist style of fried rice with just
> garlic
> and a little shoyu. That's the way I'd season fried rice if I was cooking
> for a Brit.

This is how I make mine. Laugh if you want. First I cook two cups of
long grain rice in a rice cooker, and while that's happening, I thin
slice a half bunch of scallions, scramble two eggs hard and chop them
pretty small, crisp up some small diced ham in a skillet, and by that
time the rice should be done.
Then I heat about a tablespoon of canola oil in a two and a half quart
pot, dump in the rice and stir it around for awhile. I add enough soy
sauce to make the rice not quite medium brown while stirring, dump the
crispy ham, chopped eggs and scallions in and heat it all until
reasonably hot.
That's it. It ain't authentic, but we like it.

leo

===

It sounds pretty good to me. I will give it a try

"dsi1" wrote in message
...

On Wednesday, July 24, 2019 at 12:08:06 AM UTC-10, Leonard Blaisdell wrote:
> In article >,
> dsi1 > wrote:
>
> > These days, I like to make a minimalist style of fried rice with just
> > garlic
> > and a little shoyu. That's the way I'd season fried rice if I was
> > cooking for a Brit.
>
> This is how I make mine. Laugh if you want. First I cook two cups of
> long grain rice in a rice cooker, and while that's happening, I thin
> slice a half bunch of scallions, scramble two eggs hard and chop them
> pretty small, crisp up some small diced ham in a skillet, and by that
> time the rice should be done.
> Then I heat about a tablespoon of canola oil in a two and a half quart
> pot, dump in the rice and stir it around for awhile. I add enough soy
> sauce to make the rice not quite medium brown while stirring, dump the
> crispy ham, chopped eggs and scallions in and heat it all until
> reasonably hot.
> That's it. It ain't authentic, but we like it.
>
> leo

I won't laugh at your fried rice - it's not funny enough. You have to put
something really off the wall like Oreos or cotton candy to make me laugh.

People say that you're supposed to use old rice to make fried rice but I've
made some with fresh cooked rice and it comes out fine. Your recipe sounds
good to me. If you add a little oyster sauce, you'd be making some pretty
authentic Chinese style fried rice. I don't make authentic Chinese fried
rice because I don't use long grain rice.

==

Do you make sticky rice??

"Gary" wrote in message ...

dsi1 wrote:
>
> I won't laugh at your fried rice - it's not funny enough. You have to put
> something really off the wall like Oreos or cotton candy to make me laugh.

Ever watch the show, "Chopped?" That sounds like them. They give
contestents 4 ingredients to make a dish. One of the ingredients
is always something very odd that no chef would add.

> People say that you're supposed to use old rice to make fried rice but
> I've made some with fresh cooked rice and it comes out fine. Your recipe
> sounds good to me. If you add a little oyster sauce, you'd be making some
> pretty authentic Chinese style fried rice. I don't make authentic Chinese
> fried rice because I don't use long grain rice.

I've only ever used long grain rice. Are other rice varieties all
that different in taste? Slightly different texture sounds pretty
insignificant to me.


======

I like sticky rice, but I don't see any else here using it

On Wed, 24 Jul 2019 03:08:00 -0700, Leonard Blaisdell
> wrote:

>In article >,
>dsi1 > wrote:
>
>> These days, I like to make a minimalist style of fried rice with just garlic
>> and a little shoyu. That's the way I'd season fried rice if I was cooking for a Brit.
>
>This is how I make mine. Laugh if you want. First I cook two cups of
>long grain rice in a rice cooker, and while that's happening, I thin
>slice a half bunch of scallions, scramble two eggs hard and chop them
>pretty small, crisp up some small diced ham in a skillet, and by that
>time the rice should be done.
>Then I heat about a tablespoon of canola oil in a two and a half quart
>pot, dump in the rice and stir it around for awhile. I add enough soy
>sauce to make the rice not quite medium brown while stirring, dump the
>crispy ham, chopped eggs and scallions in and heat it all until
>reasonably hot.
>That's it. It ain't authentic, but we like it.
>
>leo

There's no such thing as authentic... every Chinese restaurant I've
ever been to prepares theirs differently. I often prepare it myself
at home and often include more oriental veggies than meat, sometimes
no meat, only because there're no leftovers in the fridge. I prefer
to include bok choy, bean sprouts, celery, onion, carrot, sometimes a
thin omelet diced., and instead of meat 'shrooms. Sometimes there's
no rice, I like to use orzo for fly lice. I'll sometimes include
diced tofu. For flavor I add soy sauce, oyster sauce, black bean
sauce, toasted sesame oil. and white pepper rather than black.

"Gary" wrote in message ...

Ophelia wrote:
>
> "dsi1" wrote:
> These days, I like to make a minimalist style of fried rice with just
> garlic
> and a little shoyu. That's the way I'd season fried rice if I was cooking
> for a Brit.
>
> ===
>
> Please feel free to make that for us any time <g>

I doubt you'd like the garlic. Not bland enough.

===

I can't use fresh garlic D. doesn't like it, but i do use plenty of
jarred garlic. It is like a loose paste and it doesn't give that sharp
flavour.

Oh and 'thwap'!

On Wed, 24 Jul 2019 13:31:58 +0100, "Ophelia"
> wrote:

>"dsi1" wrote in message
...
>
>On Tuesday, July 23, 2019 at 12:32:39 AM UTC-10, Gary wrote:
>> dsi1 wrote:
>> > The next time you make vegetable fried rice, put a couple of eggs on top
>> > and serve fried slices of Spam on the side. It's a meal fit for a
>> > Hawaiian King!
>>
>> And what kind of seasoning (sauce mix) would you add to that? I'm
>> trying to learn asian sauces here.
>
>There's all kinds of way to make fried rice. It all depends of one's skill,
>knowledge, and technique. You can make Chinese, Japanese, Korean, or
>Hawaiian, style fried rice. The current hot style of fried rice on this rock
>is kim chee fried rice which is the local style of the Korean dish. It's
>lighter, and sweeter, than the way a FOB Korean would make it.
>
>These days, I like to make a minimalist style of fried rice with just garlic
>and a little shoyu. That's the way I'd season fried rice if I was cooking
>for a Brit.
>
>===
>
> Please feel free to make that for us any time <g>

Ukelele House Special includes pineapple and SPAM.
Your husband would like SPAM fly lice.
Most Chinese restaurants in NYC serve a house special fly lice that
includes shrimp, chicken. and pork. One of my favorite Chinese
restaurant meals is house special fried rice drowned in lobster
sauce... I also like yat ka mein; a tureen of noodle soup with many
other ingredients including roast duck, there's no authentic recipe.
https://www.flickr.com/photos/eating...on/3431236809/
https://search.aol.com/aol/image?p=y...0&action=click
https://search.aol.com/aol/image?p=y...0&action=click

wrote in message ...


Sheldon wrote:

Ukelele House Special includes pineapple and SPAM.
Your husband would like SPAM fly lice.

He loves Spam! He loves pineapple too) Particularly together)


Most Chinese restaurants in NYC serve a house special fly lice that
includes shrimp, chicken. and pork.
#]

Together? In one dish?

One of my favorite Chinese
restaurant meals is house special fried rice drowned in lobster
sauce... I also like yat ka mein; a tureen of noodle soup with many
other ingredients including roast duck, there's no authentic recipe.

https://www.flickr.com/photos/eating...on/3431236809/
https://search.aol.com/aol/image?p=y...0&action=click
https://search.aol.com/aol/image?p=y...0&action=click


I see a lot of pictures but no recipes

On 7/23/2019 6:33 AM, Gary wrote:
> Chris K. wrote:
>> I went with a simple baked potato for 90 minutes in my airfryer at
>> about 310 F topped with a garlic butter, sour cream, and fresh chives.
>
> You cooked a simple baked potato for 90 minutes?
>
It would take that long at 310°F.

Jill

On Wednesday, July 24, 2019 at 1:19:45 AM UTC-10, Gary wrote:
>
> I've only ever used long grain rice. Are other rice varieties all
> that different in taste? Slightly different texture sounds pretty
> insignificant to me.

The Chinese eat long grain rice. Perhaps that's the reason a lot of Americans like long grain - it's the stuff they've eaten in Chinese restaurants. Most of the local people here cook and eat calrose rice - a medium grain rice. Mostly, we eat long grain only when we go to Chinese restaurants. The differences are not trivial. You cannot make a Spam musubi out of long grain rice. My guess is that the Koreans make the best rice. I have no idea how they do it. The Japanese like mushy rice the Koreans cook it firmer.

On Wednesday, July 24, 2019 at 3:25:29 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Tuesday, July 23, 2019 at 9:41:52 PM UTC-10, Ophelia wrote:
> >
> > Good, but please will you think about about non spicy occasionally?
> > <g>
>
> Here's a pretty mild dish that you might like.
>
> https://www.youtube.com/watch?v=pbzxokOHadA
>
>
> ===
>
>
> LOL thanks. You know I love watching Ms Morimoto))

What she does is important. She is documenting real local style island cooking for future generations. She's not doing anything fancy or unusual - it's purely the kind of food that was prepared when my generation was growing up in Hawaii. She's preserving this type of cooking in these changing times.. Good for her!

On Wednesday, July 24, 2019 at 4:43:50 AM UTC-10, Ophelia wrote:
>
> Do you make sticky rice??

I don't. I just eat it when I go to Thai restaurants or as Japanese-kine mochi during the new year.

https://www.youtube.com/watch?v=fp84YC6M-C0

On Wed, 24 Jul 2019 09:24:59 -0700 (PDT), dsi1
> wrote:

>On Wednesday, July 24, 2019 at 1:19:45 AM UTC-10, Gary wrote:
>>
>> I've only ever used long grain rice. Are other rice varieties all
>> that different in taste? Slightly different texture sounds pretty
>> insignificant to me.
>
>The Chinese eat long grain rice. Perhaps that's the reason a lot of Americans like long grain - it's the stuff they've eaten in Chinese restaurants. Most of the local people here cook and eat calrose rice - a medium grain rice. Mostly, we eat long grain only when we go to Chinese restaurants. The differences are not trivial. You cannot make a Spam musubi out of long grain rice. My guess is that the Koreans make the best rice. I have no idea how they do it. The Japanese like mushy rice the Koreans cook it firmer.

Persians make the best rice.

http://www.mypersiankitchen.com/pers...ooking-method/

On Wednesday, July 24, 2019 at 11:59:41 AM UTC-5, Boron Elgar wrote:
>
> Persians make the best rice.
>
> http://www.mypersiankitchen.com/pers...ooking-method/
>
How often do you make this?

"dsi1" wrote in message
...

On Wednesday, July 24, 2019 at 4:43:50 AM UTC-10, Ophelia wrote:
>
> Do you make sticky rice??

I don't. I just eat it when I go to Thai restaurants or as Japanese-kine
mochi during the new year.

https://www.youtube.com/watch?v=fp84YC6M-C0

===

So that is made with sticky rice then! Sticky rice is my favourite and
I make it when I can.

I mentioned that D. is on a restricted diet atm and I am cooking
wholemeal long grain rice for him. He does prefer sticky rice too though)

"dsi1" wrote in message
...

On Wednesday, July 24, 2019 at 3:25:29 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Tuesday, July 23, 2019 at 9:41:52 PM UTC-10, Ophelia wrote:
> >
> > Good, but please will you think about about non spicy
> > occasionally?
> > <g>
>
> Here's a pretty mild dish that you might like.
>
> https://www.youtube.com/watch?v=pbzxokOHadA
>
>
> ===
>
>
> LOL thanks. You know I love watching Ms Morimoto))

What she does is important. She is documenting real local style island
cooking for future generations. She's not doing anything fancy or unusual -
it's purely the kind of food that was prepared when my generation was
growing up in Hawaii. She's preserving this type of cooking in these
changing times. Good for her!

====

I follow a lot of her recipes but not the one I watched today, for
battered and fried prawns <g> She was so funny. It wasn't easy but she
stuck at it and did it in the end))

On Wed, 24 Jul 2019 16:35:47 +0100, "Ophelia"
> wrote:

>wrote in message ...
>
>
>Sheldon wrote:
>
>Ukelele House Special includes pineapple and SPAM.
>Your husband would like SPAM fly lice.
>
> He loves Spam! He loves pineapple too) Particularly together)
>
>
>Most Chinese restaurants in NYC serve a house special fly lice that
>includes shrimp, chicken. and pork.
>#]
>
> Together? In one dish?
>
>One of my favorite Chinese
>restaurant meals is house special fried rice drowned in lobster
>sauce... I also like yat ka mein; a tureen of noodle soup with many
>other ingredients including roast duck, there's no authentic recipe.
>
>https://www.flickr.com/photos/eating...on/3431236809/
>https://search.aol.com/aol/image?p=y...0&action=click
>https://search.aol.com/aol/image?p=y...0&action=click
>
>
> I see a lot of pictures but no recipes


There really is no recipe... Chinese cookery mainly consists of ways
to use whatever left overs are in one's fridge... it's waste not want
not cookery. I've never once in my life followed a written recipe...
COOKING IS NOT PHARMACY!

On Wed, 24 Jul 2019 11:57:57 -0400, jmcquown >
wrote:

>On 7/23/2019 6:33 AM, Gary wrote:
>> Chris K. wrote:
>>> I went with a simple baked potato for 90 minutes in my airfryer at
>>> about 310 F topped with a garlic butter, sour cream, and fresh chives.
>>
>> You cooked a simple baked potato for 90 minutes?
>>
>It would take that long at 310°F.
>
>Jill

I've never in my life baked a single lonely potatoe... I've always
baked at least four and only when the oven is lit for a
roast/caserole... I've never once lit an oven for just baked potato.
If ever what I wanted was one baked spud it'd be a rare event... it'd
be nuked... I'd much more likely do home fries, a big panful... very
lucious with diced SPAM.

On Wednesday, July 24, 2019 at 4:23:19 PM UTC-5, Sheldon wrote:
>
> I've never in my life baked a single lonely potatoe... I've always
> baked at least four and only when the oven is lit for a
> roast/caserole... I've never once lit an oven for just baked potato.
> If ever what I wanted was one baked spud it'd be a rare event... it'd
> be nuked... I'd much more likely do home fries, a big panful... very
> lucious with diced SPAM.
>
You had me until you said SPAM.

wrote:
> On Wednesday, July 24, 2019 at 4:23:19 PM UTC-5, Sheldon wrote:
>>
>> I've never in my life baked a single lonely potatoe... I've always
>> baked at least four and only when the oven is lit for a
>> roast/caserole... I've never once lit an oven for just baked potato.
>> If ever what I wanted was one baked spud it'd be a rare event... it'd
>> be nuked... I'd much more likely do home fries, a big panful... very
>> lucious with diced SPAM.
>>
> You had me until you said SPAM.
>

Yoose must have missed Popeye's post where he told us about totin
100 pound crates of potatoes up 4 levels of stairs on his ship.

I think that post was near the time frame when he also told us about
having sex with a nun in the vatican.

But it was slightly before he told us about screwing his aunt.