cybercat wrote:
> "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.
Well, you've got nothing on Linda Lovelace, lol...
But do keep posting yer lame "recipes", we'll be glad to "deconstruct" them
for you...
:-)
--
Best
Greg
" I find Greg Morrow lowbrow, witless, and obnoxious. For him to claim that
we are some
kind of comedy team turns my stomach."
- "cybercat" to me on rec.food.cooking