"George" > wrote in message
...
> 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.

There was fresh ginger and "real soy sauce" in the marinade, so it was in
the dish. And I got a tasty result. I disagree about what the bottled stir
fry sauce is--it is a combination of ingredients I generally don't have on
hand and do not WANT to have on hand.

But thanks so much for trying to shove your opinion down my throat. Very
nice.