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.
>
>
>
It is a discussion group. If you don't desire any comments about your
comments then maybe start a blog about your ideas and set it up so no
one can post comments.