aem wrote:
> Sheldon wrote:
> [snip preceding]
> >
> > You're not making fried rice. In fried rice the whole egg is first
> > fried like an omelet and then used in bits as a garnish, raw egg is
> > not blended into anything... in fact in Chinese fried rice only the
> > yolk is fried, the whites are saved for other things, like stuffing
> mixtures,
> > lobster sauce, hot n' sour soup, for coating seafood, etc. There's
> no
> > egg yolk blended into stuffing mixtures. The yolks are used
> separately
> > too, with egg drop soup, egg foo yong, etc. most of the whites are
> > removed for other uses. Separating eggs is common in all cusines.
> You
> > heard of hoodwinked, well you've been Bang Cocked! hehe
> >
> Well, some cooks sometimes do it that way, but it's certainly not the
> only way to do things. If you know you're going to use egg whites
> later for something, then you might use only the yolks in fried rice,
> but there is no reason whatsoever not to use the whole egg if you're
> not saving the white. Same for egg drop soup--I have sometimes
> reserved the egg white for a marinade for that meal's stirfry, but
> other times I use the whole egg. For egg fooyung and for lobster
> sauce, I think using only yolks would be rare and inferior. -aem

Yeah, well... you're not Chinese. LOL

On 29 Mar 2005 19:13:00 -0800, Sheldon > wrote:

> aem wrote:
>> Sheldon wrote:
>> [snip preceding]
>> >
>> > You're not making fried rice. In fried rice the whole egg is first
>> > fried like an omelet and then used in bits as a garnish, raw egg is
>> > not blended into anything... in fact in Chinese fried rice only the
>> > yolk is fried, the whites are saved for other things, like stuffing
>> mixtures,
>> > lobster sauce, hot n' sour soup, for coating seafood, etc. There's
>> no
>> > egg yolk blended into stuffing mixtures. The yolks are used
>> separately
>> > too, with egg drop soup, egg foo yong, etc. most of the whites are
>> > removed for other uses. Separating eggs is common in all cusines.
>> You
>> > heard of hoodwinked, well you've been Bang Cocked! hehe
>> >
>> Well, some cooks sometimes do it that way, but it's certainly not the
>> only way to do things. If you know you're going to use egg whites
>> later for something, then you might use only the yolks in fried rice,
>> but there is no reason whatsoever not to use the whole egg if you're
>> not saving the white. Same for egg drop soup--I have sometimes
>> reserved the egg white for a marinade for that meal's stirfry, but
>> other times I use the whole egg. For egg fooyung and for lobster
>> sauce, I think using only yolks would be rare and inferior. -aem
>
> Yeah, well... you're not Chinese. LOL
>

But I am. And this is the first I've heard of using only the yolk in
fried rice. Most people I know use the whole egg in fried rice, hot and sour
soup, etc. including myself. And it can be stir-fried separately from the
rice OR stir-fried with it, it varies according to who's making it. An aunt
of mine does it the omelet way--cooking it into a thin pancake and then
cooling it before julienning it for a garnish. Other aunts of mine simply
scramble it with the rice so that it forms small chunks mixed in with
everything else. Less elegant, perhaps, but it's faster and it tastes just as
good.

Then again, you're also the same person who claimed few procedures in
Asian cuisine takes longer than 3 minutes and that wasn't true, either.

Ariane
--
Dysfunction: The only consistent feature of all your dissatisfying
relationships is you.
http://www.despair.com/demotivators/dysfunction.html

Ariane replied to Sheldon:

>> Yeah, well... you're not Chinese. LOL
>>
>
> But I am. And this is the first I've heard of using only the yolk in
> fried rice. Most people I know use the whole egg in fried rice, hot and
> sour soup, etc. including myself. And it can be stir-fried separately
> from the rice OR stir-fried with it, it varies according to who's making
> it. An aunt of mine does it the omelet way--cooking it into a thin
> pancake and then cooling it before julienning it for a garnish. Other
> aunts of mine simply scramble it with the rice so that it forms small
> chunks mixed in with everything else. Less elegant, perhaps, but it's
> faster and it tastes just as good.
>
> Then again, you're also the same person who claimed few procedures in
> Asian cuisine takes longer than 3 minutes and that wasn't true, either.


If I may, allow me to anticipate Sheldon's response: "You're not Chinese, no
Chinese would ever do it the way your fercocktah illiterate six-fingered
inbred mongoloid Filipina house monkeys do it. Your taste is in your ass and
you no makee flied lice. Ahahahahahahahahah"

....but that's just the way Sheldon is: ignorant, but predictable.

Bob

On 29 Mar 2005 23:45:02 -0600, Bob > wrote:
>
> If I may, allow me to anticipate Sheldon's response: "You're not Chinese, no
> Chinese would ever do it the way your fercocktah illiterate six-fingered
> inbred mongoloid Filipina house monkeys do it. Your taste is in your ass and
> you no makee flied lice. Ahahahahahahahahah"
>
> ...but that's just the way Sheldon is: ignorant, but predictable.

LOL... Careful, you're scaring me now. <g>

There's nothing wrong with being unfamiliar with Chinese or Asian
cuisine. It'd just be a good idea to refrain from talking as if he was,
particularly on a newsgroup where there's plenty of posters who are. Of
course, if someone is into public humiliation in a kinky way, then all
bets are off.

Ariane
--
Dysfunction: The only consistent feature of all your dissatisfying
relationships is you.
http://www.despair.com/demotivators/dysfunction.html

Ariane Jenkins wrote:
> [snip]
> And it can be stir-fried separately from the
> rice OR stir-fried with it, it varies according to who's making it.
> An aunt of mine does it the omelet way--cooking it into a thin
> pancake and then cooling it before julienning it for a garnish.
> Other aunts of mine simply scramble it with the rice so that it forms
> small chunks mixed in with everything else. Less elegant, perhaps,
> but it's faster and it tastes just as good. [snip]

Tastes better, I think. I push the rice away from the bottom of the
wok and break the egg(s) in there, season with s&p and a few drops of
sesame oil, scramble it in place until set but still soft, then stir it
into the rice. Doing it the 'garnish omelet' way almost always gets
you overly cooked, dry results. -aem

"aem" > wrote in message
oups.com...
> Ariane Jenkins wrote:
> > [snip]
> > And it can be stir-fried separately from the
> > rice OR stir-fried with it, it varies according to who's making it.
> > An aunt of mine does it the omelet way--cooking it into a thin
> > pancake and then cooling it before julienning it for a garnish.
> > Other aunts of mine simply scramble it with the rice so that it forms
> > small chunks mixed in with everything else. Less elegant, perhaps,
> > but it's faster and it tastes just as good. [snip]
>
> Tastes better, I think. I push the rice away from the bottom of the
> wok and break the egg(s) in there, season with s&p and a few drops of
> sesame oil, scramble it in place until set but still soft, then stir it
> into the rice.
-aem
>
I like them added to fried rice in this manner as well.

Jill

On 30 Mar 2005 11:26:41 -0800, aem > wrote:
>
> Tastes better, I think. I push the rice away from the bottom of the
> wok and break the egg(s) in there, season with s&p and a few drops of
> sesame oil, scramble it in place until set but still soft, then stir it
> into the rice. Doing it the 'garnish omelet' way almost always gets
> you overly cooked, dry results. -aem

Yeah, the egg ends up being drier. Some people prefer the
texture better that way, I could go either way. But if it's just us,
I don't go through the extra trouble. We rarely make fried rice at home in
any case, I'm not that crazy about it.

Ariane
--
Dysfunction: The only consistent feature of all your dissatisfying
relationships is you.
http://www.despair.com/demotivators/dysfunction.html

"Ariane Jenkins" > wrote in message
...
> On 29 Mar 2005 19:13:00 -0800, Sheldon > wrote:
>
> > aem wrote:
> >> Sheldon wrote:
> >> [snip preceding]
> >> >
> >> > You're not making fried rice. In fried rice the whole egg is first
> >> > fried like an omelet and then used in bits as a garnish, raw egg is
> >> > not blended into anything... in fact in Chinese fried rice only the
> >> > yolk is fried
> > Yeah, well... you're not Chinese. LOL
> >
>
> But I am. And this is the first I've heard of using only the yolk in
> fried rice. Most people I know use the whole egg in fried rice, hot and
sour
> soup, etc. including myself. And it can be stir-fried separately from the
> rice OR stir-fried with it, it varies according to who's making it. An
aunt
> of mine does it the omelet way--cooking it into a thin pancake and then
> cooling it before julienning it for a garnish. Other aunts of mine simply
> scramble it with the rice so that it forms small chunks mixed in with
> everything else. Less elegant, perhaps, but it's faster and it tastes
just as
> good.
>
> Then again, you're also the same person who claimed few procedures
in
> Asian cuisine takes longer than 3 minutes and that wasn't true, either.
>
> Ariane
> --
> Dysfunction: The only consistent feature of all your dissatisfying
> relationships is you.
> http://www.despair.com/demotivators/dysfunction.html
>
Thanks, Ariane. I don't know that my recipe is "authentic", just that
mother was given it in Thailand and I've been enjoying it for over 30 years
and making it myself for over 20. I definitely use whole egg in fried rice
and in these dumplings.

Jill

One time on Usenet, "jmcquown" > said:
> "Ariane Jenkins" > wrote in message
> ...
> > On 29 Mar 2005 19:13:00 -0800, Sheldon > wrote:
> >
> > > aem wrote:
> > >> Sheldon wrote:
> > >> [snip preceding]
> > >> >
> > >> > You're not making fried rice. In fried rice the whole egg is first
> > >> > fried like an omelet and then used in bits as a garnish, raw egg is
> > >> > not blended into anything... in fact in Chinese fried rice only the
> > >> > yolk is fried

> > > Yeah, well... you're not Chinese. LOL

> > But I am. And this is the first I've heard of using only the yolk in
> > fried rice. Most people I know use the whole egg in fried rice, hot and
> > sour soup, etc. including myself. And it can be stir-fried separately from
> > the rice OR stir-fried with it, it varies according to who's making
> > it. An aunt
> > of mine does it the omelet way--cooking it into a thin pancake and then
> > cooling it before julienning it for a garnish. Other aunts of mine simply
> > scramble it with the rice so that it forms small chunks mixed in with
> > everything else. Less elegant, perhaps, but it's faster and it tastes
> > just as good.

<snip>

> Thanks, Ariane. I don't know that my recipe is "authentic", just that
> mother was given it in Thailand and I've been enjoying it for over 30 years
> and making it myself for over 20. I definitely use whole egg in fried rice
> and in these dumplings.

I also use whole eggs in fried rice -- once the rice is ready, I push
it over and make a spot to quickly cook and cut the scrambled egg. Then
I mix the chunks of egg back into the rice. It looks like the stuff I
get at Chinese restaurants, so I must be doing something right... :-)

--
J.J. in WA ~ mom, vid gamer, novice cook ~
"You still haven't explained why the pool is
filled with elf blood." - Frylock, ATHF

Sheldon wrote:
>
> Yeah, well... you're not Chinese. LOL

And you are? I'm not, but my mother and aunts and uncles were, and
they all cooked Chinese meals at home. I learned some from them and
some from a wide variety of Chinese cookbooks. None of them would
agree with what you posted about eggs. -aem

aem wrote:
> Sheldon wrote:
> >
> > Yeah, well... you're not Chinese. LOL
>
> And you are? I'm not, but my mother and aunts and uncles were, and
> they all cooked Chinese meals at home. I learned some from them and
> some from a wide variety of Chinese cookbooks. None of them would
> agree with what you posted about eggs. -aem

So you claim to have learned from relatives, and cookbooks with no
name, so your citations are better than mine? NOT Your replying after
the fact with pure garbage can't trump me... if you really knew the
answer to the OP's problem you had more than enough time and
opportunity to reply with your what you think is your superiour wisdom
prior to my response... you're a day late and a nickle short.

Eggs are probably the most revered ingredient in Chinese cusine, eggs
play a very important part in all aspects of Chinese culture. The
Chinese are extremely particular in all the various machinations
pertaining to egg usage in their cusine and they do in fact pay very
careful attention to the proportion of white and yolk used.

Sheldon volleyed:

>>> Yeah, well... you're not Chinese. LOL
>>
>> And you are? I'm not, but my mother and aunts and uncles were, and
>> they all cooked Chinese meals at home. I learned some from them and
>> some from a wide variety of Chinese cookbooks. None of them would
>> agree with what you posted about eggs. -aem
>
> So you claim to have learned from relatives, and cookbooks with no
> name, so your citations are better than mine? NOT Your replying after
> the fact with pure garbage can't trump me... if you really knew the
> answer to the OP's problem you had more than enough time and
> opportunity to reply with your what you think is your superiour wisdom
> prior to my response... you're a day late and a nickle short.

Please, Sheldon, regale us with tales of your Chinese heritage and your
lengthy apprenticeship under an unremittingly traditional chef in a
professional kitchen in China. Or please provide some authoritative
source -- not some bullshit web site; we all know that web sites can be
found to support all kinds of idiocy -- which backs up your statements.

Don't have any?

Then STFU.

Bob
P.S.: Your spell-checker isn't working, and your native spelling
deficiencies are showing.

Bob wrote:
> Sheldon volleyed:
>
>
>>>>Yeah, well... you're not Chinese. LOL
>>>
>>>And you are? I'm not, but my mother and aunts and uncles were, and
>>>they all cooked Chinese meals at home. I learned some from them and
>>>some from a wide variety of Chinese cookbooks. None of them would
>>>agree with what you posted about eggs. -aem
>>
>>So you claim to have learned from relatives, and cookbooks with no
>>name, so your citations are better than mine? NOT Your replying after
>>the fact with pure garbage can't trump me... if you really knew the
>>answer to the OP's problem you had more than enough time and
>>opportunity to reply with your what you think is your superiour wisdom
>>prior to my response... you're a day late and a nickle short.
>
>
> Please, Sheldon, regale us with tales of your Chinese heritage and your
> lengthy apprenticeship under an unremittingly traditional chef in a
> professional kitchen in China. Or please provide some authoritative
> source -- not some bullshit web site; we all know that web sites can be
> found to support all kinds of idiocy -- which backs up your statements.
>
> Don't have any?
>
> Then STFU.
>
> Bob
> P.S.: Your spell-checker isn't working, and your native spelling
> deficiencies are showing.

Apparently the content and IQ checkers are equally dead.

Pastorio

Sheldon wrote:
> aem wrote:
> > Sheldon wrote:
> > >
> > > Yeah, well... you're not Chinese. LOL
> >
> > And you are? I'm not, but my mother and aunts and uncles were, and
> > they all cooked Chinese meals at home. I learned some from them
> > and some from a wide variety of Chinese cookbooks. None of them
> > would agree with what you posted about eggs. -aem
>
> So you claim to have learned from relatives, and cookbooks with no
> name, so your citations are better than mine? NOT

I didn't make any citations, just corrected your false statement about
my ancestry. Why you think it's relevant is beyond me.

> Your replying after
> the fact with pure garbage can't trump me... if you really knew the
> answer to the OP's problem you had more than enough time and
> opportunity to reply with your what you think is your superiour
> wisdom prior to my response... you're a day late and a nickle short.

Actually, I replied the same day to the original post with a suggestion
which, as it happens, she followed with a good result.
>
> Eggs are probably the most revered ingredient in Chinese cusine, eggs
> play a very important part in all aspects of Chinese culture. The
> Chinese are extremely particular in all the various machinations
> pertaining to egg usage in their cusine and they do in fact pay very
> careful attention to the proportion of white and yolk used.

The Rule of Holes might help you out: When you're in over your head,
stop digging. -aem

On 30 Mar 2005 13:55:44 -0800, Sheldon > wrote:
>
> So you claim to have learned from relatives, and cookbooks with no
> name, so your citations are better than mine? NOT Your replying after
> the fact with pure garbage can't trump me... if you really knew the
> answer to the OP's problem you had more than enough time and
> opportunity to reply with your what you think is your superiour wisdom
> prior to my response... you're a day late and a nickle short.
>
> Eggs are probably the most revered ingredient in Chinese cusine, eggs
> play a very important part in all aspects of Chinese culture. The
> Chinese are extremely particular in all the various machinations
> pertaining to egg usage in their cusine and they do in fact pay very
> careful attention to the proportion of white and yolk used.
>

Citation? You asserted that Chinese people only use yolk in fried
rice. Perhaps I missed your "citation", but so far two people of Chinese
ancestry and lots of Chinese relatives have piped up to say that none of
their family does it that way and it's certainly not an exclusive practice.
Your case doesn't look good, and you're not really helping yourself any with
posts like the above.

I also don't know where you get that idea about eggs being "the most
revered ingedient in Chinese cuisine". I'm guessing you got it from the same
place as "only yolk is used in fried rice" and "few procedures in Asian
cuisine take longer than 3 minutes". With a track record like that, people
would do well to take your helpful advice about Chinese cooking with a huge
grain of MSG.

Ariane
--
Stupidity: Quitters never win, winners never quit, but those who never win
and never quit are idiots.
http://www.despair.com/stup24x30pri.html

Ariane Jenkins >, if that's their real name, wrote:

>With a track record like that, people would do well to take your
>helpful advice about Chinese cooking with a huge grain of MSG.

ROFLMAO!

Carol
--
Coming at you live, from beautiful Lake Woebegon

Ariane wrote:

> I also don't know where you get that idea about eggs being "the most
> revered ingedient in Chinese cuisine". I'm guessing you got it from the
> same place as "only yolk is used in fried rice" and "few procedures in
> Asian cuisine take longer than 3 minutes".


Same place he gets most of the misbegotten bizarrerie he posts as if they
were facts: His ass.

(Hey, here's a question: Since when is there a unified "Asian" cuisine?)

Bob

On 31 Mar 2005 00:21:03 -0600, Bob > wrote:
> Ariane wrote:
>
>> I also don't know where you get that idea about eggs being "the most
>> revered ingedient in Chinese cuisine". I'm guessing you got it from the
>> same place as "only yolk is used in fried rice" and "few procedures in
>> Asian cuisine take longer than 3 minutes".
>
>
> Same place he gets most of the misbegotten bizarrerie he posts as if they
> were facts: His ass.

That would seem to be the case... ;D

> (Hey, here's a question: Since when is there a unified "Asian" cuisine?)

LOL, there isn't, of course. But I don't know of any single Asian
cuisine where Sheldon's claim applies, and it certainly doesn't apply to Asian
cuisines in general. But perhaps we should consider the source, as mentioned
above. <g>

Ariane
--
Dysfunction: The only consistent feature of all your dissatisfying
relationships is you.
http://www.despair.com/demotivators/dysfunction.html