cybercat wrote:
> "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?
>
>
You seem to be making using basic ingredients into way more than it is.
What people are commenting on is that you were 95% of the way there to
great taste before introducing the bottled sauce.

Things like oyster sauce, real soy sauce, ginger, etc are just basic,
inexpensive ingredients that anyone including your average family that
may even be in a shack would have on hand and use. It hardly involves
precision and definitely isn't "haute cuisine".

Using bottled sauce is analogous to using "roast beef mix" instead of
the simple task of say adding some root vegetables and seasoning to a
piece of beef and getting a tasty result.