Archive for the ‘Ethnic Cuisine’ Category

What ingredients are in the basic fried rice from those US-based Japanese take-out restaurants?

Thursday, May 15th, 2008
Kelani asked:


I love making Asian fried rice and chicken dishes, but my attempts at Japanese fried rice and teryaki/hibachi chicken/steak/shrimp are definitely missing at least one important ingredient I just can’t figure out. I’ve tried combinations of salt, white pepper, plum wine, soy sauce, oyster sauce, but I never get it right. I know this isn’t “true” Japanese cuisine, but I gotta know either: What are all the ingredients in this recipe (the one with rice, egg, corn, carrots and peas)?. Bonus points if you know of a recipe including any of those ingredients I’m missing.

Ruben

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Posted in Ethnic Cuisine | 5 Comments »

Here is a question about “food discrimination.” What exactly is “gourmet” food? I will list a number of

Tuesday, January 22nd, 2008
Bluebeard asked:


foods, and you tell me how many of them you would consider to be “goumet” foods. My guess is that you will pick very few of them, unless you are from the South. I think that “gourmet” food is food enjoyed by the rich and famous in the Northeastern part of the U. S. How many of the following would you consider to be “gourmet? 1. Chicken Fried Steak with cream gravy 2. girts 3. Purple Hull peas 4. Blackeyed peas. 5. cornbread 6. turnip greens 7. fried okra. 8. Deep fried fresh water catfish. My guess is that you think very few of these would be “gourmet” food. Am I right? If so, it just proves that Southern culture and Southern foods are considered inferior by many of you. Tell me what you think.

Walter

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Posted in Ethnic Cuisine | 3 Comments »