"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?

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.

"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.

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

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.

cybercat > wrote:

> There was fresh ginger and "real soy sauce" in the marinade,

The ingredients say 'natural ginger flavor'. That's not ginger by a
longshot. And I'm sure it was a top-quality soy sauce they used in
there.

For the price of two bottles of house of tsang, you could all the
ingredients you need to make 4-5 times as much sauce, and much
better tasting. That also allows you to adjust the taste of one
ingredient up or down to suit your (non-existent) tastes.

-sw

"Sqwertz" > wrote in message
...
> cybercat > wrote:
>
>> There was fresh ginger and "real soy sauce" in the marinade,
>
> The ingredients say 'natural ginger flavor'. That's not ginger by a
> longshot. And I'm sure it was a top-quality soy sauce they used in
> there.
>

Um. Steve. Dumbass. Read my original post. *I* made the marinade myself, and
added the bottled House of Tsang stir fry sauce after I broiled the chicken.
*I* peeled and crushed the ginger and garlic, and added the soy sauce,
molasses, and vinegar. I really like you better when you are not having your
period.

cybercat > wrote:

> "Sqwertz" > wrote in message
> ...
>> cybercat > wrote:
>>
>>> There was fresh ginger and "real soy sauce" in the marinade,
>>
>> The ingredients say 'natural ginger flavor'. That's not ginger by a
>> longshot. And I'm sure it was a top-quality soy sauce they used in
>> there.
>>
>
> Um. Steve. Dumbass. Read my original post. *I* made the marinade myself, and
> added the bottled House of Tsang stir fry sauce after I broiled the chicken.
> *I* peeled and crushed the ginger and garlic, and added the soy sauce,
> molasses, and vinegar.

Then why did you need the 'House of Tsang' <cough> instead of oyster
sauce?

You *almost* HAD it.

> I really like you better when you are not having your
> period.

I guess you don't work for Tampax, then.

-sw

"Sqwertz" > wrote in message
...
> cybercat > wrote:
>
>> "Sqwertz" > wrote in message
>> ...
>>> cybercat > wrote:
>>>
>>>> There was fresh ginger and "real soy sauce" in the marinade,
>>>
>>> The ingredients say 'natural ginger flavor'. That's not ginger by a
>>> longshot. And I'm sure it was a top-quality soy sauce they used in
>>> there.
>>>
>>
>> Um. Steve. Dumbass. Read my original post. *I* made the marinade myself,
>> and
>> added the bottled House of Tsang stir fry sauce after I broiled the
>> chicken.
>> *I* peeled and crushed the ginger and garlic, and added the soy sauce,
>> molasses, and vinegar.
>
> Then why did you need the 'House of Tsang' <cough> instead of oyster
> sauce?

Because I like it. And it was just a little bit. God damn it.

On Mon, 4 Aug 2008 14:52:45 -0400, 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?

i'm not sure about 'fancy,' but i do cook a lot of atir-fries and such, and
usually do what sauces i require from scratch. it's not that hard.

i do make my own teriaki sauce though:

teriaki sauce:

1/3 cup soy sauce (kikkoman is good)

2 tbs mirin

2 1/2 tbs cider vinegar

2 tbs brownulated sugar

1 1/2 tbs chopped ginger root

1 tsp chopped garlic (i use the nasty stuff from the jar)

1/2 tsp sesame seeds (optional) (would probably be better toasted, but
i'm too lazy)

* * * *

in a small saucepan, mix ingredients together and bring to a boil. lower
heat and simmer gently for around 10 minutes. strain, put into a bottle
and keep refrigerated. should last approximately forever, unless you like
it, as i do.

the mirin (sweetened rice wine) used to be somewhat hard to find, but i see
it in the grocery now. it keeps well.

this version of teriaki is very good, and a lot cheaper than the bottled
stuff. i use it as a marinade for pork or beef in stir-fries also.

your pal,
blake

In article >,
says...
> On Mon, 4 Aug 2008 14:52:45 -0400, 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?
>
> i'm not sure about 'fancy,' but i do cook a lot of atir-fries and such, and
> usually do what sauces i require from scratch. it's not that hard.
>
> i do make my own teriaki sauce though:
>
> teriaki sauce:
>
> 1/3 cup soy sauce (kikkoman is good)
>
> 2 tbs mirin
>
> 2 1/2 tbs cider vinegar
>
> 2 tbs brownulated sugar
>
> 1 1/2 tbs chopped ginger root
>
> 1 tsp chopped garlic (i use the nasty stuff from the jar)
>
> 1/2 tsp sesame seeds (optional) (would probably be better toasted, but
> i'm too lazy)
>
> * * * *
>
> in a small saucepan, mix ingredients together and bring to a boil. lower
> heat and simmer gently for around 10 minutes. strain, put into a bottle
> and keep refrigerated. should last approximately forever, unless you like
> it, as i do.
>
> the mirin (sweetened rice wine) used to be somewhat hard to find, but i see
> it in the grocery now. it keeps well.
>
> this version of teriaki is very good, and a lot cheaper than the bottled
> stuff. i use it as a marinade for pork or beef in stir-fries also.
>
> your pal,
> blake
>

The trick to Asian cuisine is the preparation. I've found that's the
case on the three dishes I've mastered, Beef and Broccoli, Fried Rice
and General Tso's Chicken.

The GTC doesn't use a thick battering on the chicken, it focuses on the
sauce.