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 [censored] 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.
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 [censored] 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.
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 [censored] 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.
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 [censored] 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.
"Ariane Jenkins" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Sheldon said:
aem said:
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
Quoted message said:
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
Quoted message said:
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
Quoted message said:
good.
Then again, you're also the same person who claimed few procedures
in
Quoted message said:
Asian cuisine takes longer than 3 minutes and that wasn't true, either.
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.
"Ariane Jenkins" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Sheldon said:
aem said:
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
Quoted message said:
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
Quoted message said:
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
Quoted message said:
good.
Then again, you're also the same person who claimed few procedures
in
Quoted message said:
Asian cuisine takes longer than 3 minutes and that wasn't true, either.
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.
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.
Quoted message said:
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.
Quoted message said:
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
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.
Quoted message said:
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.
Quoted message said:
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
I used just a couple of pinches of flour and mixed it all up. The filling turned out fine. However, by the time I got around to doing that, I wound up just covering it tightly in a bowl. I'll fill and steam the dumplings today. I also thought I'd take about 1/2 of the mixture and add some chopped water chestnuts for something a little different with a bit of crunch.
Jill
Don't you hate how cornstarch is packaged?
The Kingsford's comes in a box with a plastic inner liner. After scooping out several tablespoons of cornstarch, the liner has bumped the measuring spoon and flipped cornstarch everywhere.
I've tried the Betty Crocker cornstarch that comes in a cylinder. The plastic top rotates open and closed. Of course the slot that opens is too narrow to get the measuring spoon into. When trying to shake the cornstarch into the measuring spoon it either cakes up and won't come out of the container or big globs come out and go everywhere.
Does anyone make a workable container that allows you to use cornstarch without spreading it everywhere?
I used just a couple of pinches of flour and mixed it all up. The filling turned out fine. However, by the time I got around to doing that, I wound up just covering it tightly in a bowl. I'll fill and steam the dumplings today. I also thought I'd take about 1/2 of the mixture and add some chopped water chestnuts for something a little different with a bit of crunch.
Jill
Don't you hate how cornstarch is packaged?
The Kingsford's comes in a box with a plastic inner liner. After scooping out several tablespoons of cornstarch, the liner has bumped the measuring spoon and flipped cornstarch everywhere.
I've tried the Betty Crocker cornstarch that comes in a cylinder. The plastic top rotates open and closed. Of course the slot that opens is too narrow to get the measuring spoon into. When trying to shake the cornstarch into the measuring spoon it either cakes up and won't come out of the container or big globs come out and go everywhere.
Does anyone make a workable container that allows you to use cornstarch without spreading it everywhere?
The Kingsford's comes in a box with a plastic inner liner. After scooping out several tablespoons of cornstarch, the liner has bumped the measuring spoon and flipped cornstarch everywhere.
I've tried the Betty Crocker cornstarch that comes in a cylinder. The plastic top rotates open and closed. Of course the slot that opens is too narrow to get the measuring spoon into. When trying to shake the cornstarch into the measuring spoon it either cakes up and won't come out of the container or big globs come out and go everywhere.
Does anyone make a workable container that allows you to use cornstarch without spreading it everywhere?
Dump your corn starch into a different container... a jelly jar works for me.
Btw, those shaker holes are for powdering a babie's b-hind.
The Kingsford's comes in a box with a plastic inner liner. After scooping out several tablespoons of cornstarch, the liner has bumped the measuring spoon and flipped cornstarch everywhere.
I've tried the Betty Crocker cornstarch that comes in a cylinder. The plastic top rotates open and closed. Of course the slot that opens is too narrow to get the measuring spoon into. When trying to shake the cornstarch into the measuring spoon it either cakes up and won't come out of the container or big globs come out and go everywhere.
Does anyone make a workable container that allows you to use cornstarch without spreading it everywhere?
Dump your corn starch into a different container... a jelly jar works for me.
Btw, those shaker holes are for powdering a babie's b-hind.
I used just a couple of pinches of flour and mixed it all up. The filling turned out fine. However, by the time I got around to doing that, I wound up just covering it tightly in a bowl. I'll fill and steam the dumplings today. I also thought I'd take about 1/2 of the mixture and add some chopped water chestnuts for something a little different with a bit of crunch.
Jill
Don't you hate how cornstarch is packaged?
LOL not especially. We remove it from the box and put it into a clean wide-mouth screwtop jar. Easy to measure out and easy to clean for the next box.
Quoted message said:
The Kingsford's comes in a box with a plastic inner liner. After scooping out several tablespoons of cornstarch, the liner has bumped the measuring spoon and flipped cornstarch everywhere.
I've tried the Betty Crocker cornstarch that comes in a cylinder. The plastic top rotates open and closed. Of course the slot that opens is too narrow to get the measuring spoon into. When trying to shake the cornstarch into the measuring spoon it either cakes up and won't come out of the container or big globs come out and go everywhere.
Does anyone make a workable container that allows you to use cornstarch without spreading it everywhere?
I used just a couple of pinches of flour and mixed it all up. The filling turned out fine. However, by the time I got around to doing that, I wound up just covering it tightly in a bowl. I'll fill and steam the dumplings today. I also thought I'd take about 1/2 of the mixture and add some chopped water chestnuts for something a little different with a bit of crunch.
Jill
Don't you hate how cornstarch is packaged?
LOL not especially. We remove it from the box and put it into a clean wide-mouth screwtop jar. Easy to measure out and easy to clean for the next box.
Quoted message said:
The Kingsford's comes in a box with a plastic inner liner. After scooping out several tablespoons of cornstarch, the liner has bumped the measuring spoon and flipped cornstarch everywhere.
I've tried the Betty Crocker cornstarch that comes in a cylinder. The plastic top rotates open and closed. Of course the slot that opens is too narrow to get the measuring spoon into. When trying to shake the cornstarch into the measuring spoon it either cakes up and won't come out of the container or big globs come out and go everywhere.
Does anyone make a workable container that allows you to use cornstarch without spreading it everywhere?
On Wed, 30 Mar 2005 17:45:28 -0700, Arri London <[email hidden]>
Quoted message said:
Quoted message said:
Don't you hate how cornstarch is packaged?
LOL not especially. We remove it from the box and put it into a clean wide-mouth screwtop jar. Easy to measure out and easy to clean for the next box.
That's my gripe.
So why don't the cornstarch vendors package it in wide- mouth screwtop jars to beging with? Most food products (I didn't say "all"😉 are used from the container they are sold in. If you have to move it to a different container to use it, then I don't believe it's packaged correctly.
On Wed, 30 Mar 2005 17:45:28 -0700, Arri London <[email hidden]>
Quoted message said:
Quoted message said:
Don't you hate how cornstarch is packaged?
LOL not especially. We remove it from the box and put it into a clean wide-mouth screwtop jar. Easy to measure out and easy to clean for the next box.
That's my gripe.
So why don't the cornstarch vendors package it in wide- mouth screwtop jars to beging with? Most food products (I didn't say "all"😉 are used from the container they are sold in. If you have to move it to a different container to use it, then I don't believe it's packaged correctly.
(Jill, I profusely apologize for what I'm about to write.)
One of the offices at work has a TV going nonstop. In theory, it's so that the military folks there can keep an eye on the news of the world, and react to notify senior officials if anything potentially threatening happens. In practice, the guys on duty watch whatever they want to watch, and when I came into their office last week, they were watching a rerun of a Fear Factor Christmas episode. The contestants were told to eat raw reindeer testicles, and those testicles bore a VERY strong resemblance to that photo of your Thai dumplings!
(Jill, I profusely apologize for what I'm about to write.)
One of the offices at work has a TV going nonstop. In theory, it's so that the military folks there can keep an eye on the news of the world, and react to notify senior officials if anything potentially threatening happens. In practice, the guys on duty watch whatever they want to watch, and when I came into their office last week, they were watching a rerun of a Fear Factor Christmas episode. The contestants were told to eat raw reindeer testicles, and those testicles bore a VERY strong resemblance to that photo of your Thai dumplings!
