"blake murphy" > wrote in message
.. .
> On Sun, 3 Aug 2008 16:04:35 -0400, cybercat wrote:
>
>> "aem" > wrote:
>>>The marinade sounds good, though I'd have added some rice wine or
>>>sherry to it. With already seasoned vegetables and chicken with that
>>>long marinade, why did you need to add bottled sauce?
>>
>> Because I like it. I did not add much, as it turned out it was just
>> enough to get the rice dirty. It wasn't swimming or anything.
>
> you go ahead and do it if it tastes good, honey. we deal in results.
>

*teef*

That's about it. I am absolutely not interested in attempting any kind of
haute cuisine, being a "proper cook" etc. That kind of precision is one
reason I will never be a baker. I do like making my own sauces and
dressings, so that there are not so many weird chemicals in them, but I am
not going to do that with Asian-style dishes because I don't make them that
often. I have a beautiful wok I rarely use. Maybe one day, I will be more
interested in such things, but today there are many things more interesting
to me than fancy cooking.

Besides, that's what you're for. You cook all kinds of fancy Asian stuff
from scratch, dontcha?