On Sun, 3 Jan 2021 songbird wrote:
>
>Ophelia wrote:
>
>...sizzling rice soup...
>
>> You need to enlighten me on that one)
>
> i've never made it (i'm not much into hot oil frying these days).
>
> the basic ingredients from what i've had is your everyday
>egg drop soup, some fresh cut scallions to garnish. then as you
>are serving it you put some very hot oil fried plain rice in it
>while the oil is still hot enough to cause it to sizzle. there's
>some techniques to all of that which i've never done so i can't
>say how to do it without making a mess or burning myself. which
>i'd probably manage to do.
>
> hmm, probably another reason why i don't cook like this often.
>
> the rice is flattened into a slab perhaps 2cm thick or so and
>then fried. i'd guess peanut oil.
>
> perhaps others have done this and can fill it in more.
>
> songbird

I make chicken egg drop soup often, without rice, I like it with
crispy Chinese noodles... I really don't like any soup with rice, in
fact I don't much care for rice dishes, I substitute orzo, or fine egg
noodles broken to rice size. I also like egg noodles that are in
small flat squares, sold in the Jewish foods section.

"songbird" wrote in message ...

Ophelia wrote:

....sizzling rice soup...

> You need to enlighten me on that one)

i've never made it (i'm not much into hot oil frying these days).

the basic ingredients from what i've had is your everyday
egg drop soup, some fresh cut scallions to garnish. then as you
are serving it you put some very hot oil fried plain rice in it
while the oil is still hot enough to cause it to sizzle. there's
some techniques to all of that which i've never done so i can't
say how to do it without making a mess or burning myself. which
i'd probably manage to do.

hmm, probably another reason why i don't cook like this often.

the rice is flattened into a slab perhaps 2cm thick or so and
then fried. i'd guess peanut oil.

perhaps others have done this and can fill it in more.


songbird

==

Interesting, thanks Btw I have never made 'egg drop soup' so perhaps
you might enlighten me on that too))

jmcquown wrote:
> Somehow I don't think Gary is going to go there. He'll have to take
> posters' word for it sizzling hot metal plates for certain types of food
> haven't fallen by the wayside.

You've got that right. It was a novelty when I was 12 years old that one
time but nothing to look for again. It's just a restaurant gimmick.

When I want a good steak, it will be at home.

songbird wrote:
> the rice is flattened into a slab perhaps 2cm thick or so and
> then fried. i'd guess peanut oil.
>
> perhaps others have done this and can fill it in more.

Cooked in water, cooled then fried as you said above.
That's a chef Bobby Flay signature addition and he wins many cooking
contest with it.

"Gary" wrote in message ...

jmcquown wrote:
> Somehow I don't think Gary is going to go there. He'll have to take
> posters' word for it sizzling hot metal plates for certain types of food
> haven't fallen by the wayside.

You've got that right. It was a novelty when I was 12 years old that one
time but nothing to look for again. It's just a restaurant gimmick.

When I want a good steak, it will be at home.

===

Same here When we want steak ... I cook them))))