On Fri 09 May 2008 06:04:41p, Jean B. told us...

> Wayne Boatwright wrote:
>> On Fri 09 May 2008 04:15:55p, Jean B. told us...
>>
>>> J.Lef wrote:
>>>> Just picked up a new carbon steel joyce chen wok. (I also have
>>>> a new
>>>> cooktop, with some high output burners)
>>>> Looking at the recipe included for fried rice, it says to use a
>>>> tsp of
>>>> chinese brown gravy syrup(and specifically it says not soy sauce)
>>>> Any idea what this could be. Oyster sauce maybee. I thought I was
>>>> familiar with most asian ingrediants, but this one stumps me.
>>>> Can someone clue me in please.
>>>>
>>>> Much regards
>>>>
>>>>
>>> In days of yore, that brown sauce was "bead molasses", as indicated in
>>> the recipe in Joyce Chen's cookbook. In fact, that was a real
>>> breakthrough in my fried rice making. Nowadays, though, one usually
>>> sees white fried rice....
>>>
>>
>> I prefer the "darker" fried rice myself. One local restaurant still
>> makes it that way.
>>
> (whispers) I do too. It's what I had in my formative years, and it was
> more flavorful. Perhaps less authentic though. I should look at some
> of my other Chinese cookbooks, esp. the recent ones....
>

<g> As with any cuisine, American included, authenticity does not dictate
necessarily better taste, IMHO.

--
Wayne Boatwright
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Friday, 05(V)/09(IX)/08(MMVIII)
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Countdown till Memorial Day
2wks 2dys 4hrs 40mins
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Best diet: Eat as much as you want,
but don't swallow it.
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