Serious Eats: Afishionado's Profile

Blog name: Afishionado
My URL: http://ohthankcod.blogspot.com/
What it's about/tagline: Pescetarian adventures in the Orange County, CA area. This blog is an assignment for my English 101 Digital Rhetoric class at the University of California, Irvine. Currently only restaurant reviews, but hopefully that will change in the future.

Afishionado at 2:15AM on 11/07/07

From Talk

Do you blog? What's your URL?

Cocina Savant
http://cocinasavant.blogspot.com/
Weekly pictures, recipes, and thoughts from a husband and wife who love books and cooking for each other.

dlunsford at 4:10PM on 10/08/09

From Talk

How to make fried rice like they do at Chinese takeout?

Oh -- and you don't need a wok, either.

mince at 5:50AM on 12/29/08

From Talk

How to make fried rice like they do at Chinese takeout?

These things are true:

Use cooked rice, refrigrated for at least 24 hours
Have everything prepped ahead of time
Use a minimal amount of oil
The pan needs to be very hot

These things are not true:

Lack of BTUs on home stoves prevent this from being made successfully
Asian cooking is called "oriental"

Chiffonade basically nailed it. The whole "PARBOILED RICE" thing? Meh, I wouldn't personally go there. It may be idiot-proof, but then again, I'm no idiot and I don't intend to settle for second-best.

Don't let anyone tell you that you can't make perfect fried rice at home. That's a BS line that professional cooks will tell you. Just mind the details.

mince at 5:49AM on 12/29/08

From Talk

How to make fried rice like they do at Chinese takeout?

tablespoon of oil into VERY HOT wok, bacon sliced into tiny pieces - cook until bacon is just starting to brown. Add your favorite veggies (I usually use onion, bell pepper and cabbage - all cut into small cubes). As soon as the veggies start to soften reduce the heat to low and push them to all to one side - add 1-2 lightly beaten eggs to the free area, and cook until they are not runny, then mix with the veggies and bacon. Add 1-2 day old rice to the mix and stir until everything in incorporated. While mixing the rice I add soy sauce, dash of salt and pepper, chipolte seasoning, and of course a dash of sesame oil.

covenofovens at 3:15AM on 12/29/08

From Talk

How to make fried rice like they do at Chinese takeout?

I am not a big fan of fried rice with soy sauce. I like fried rice with shrimp, eggs, scallions, green peas and bacon bits....top it with KETCHUP! Key is to use cold dry rice, otherwise the rice becomes too sticky...you need a really hot big wok to stir fry a bowl of delicious fried rice.

sailingsam at 2:50AM on 12/27/08

From Serious Eats

The Best Worst Restaurant Names Ever

In Chongqing. I recent ate at a hot pot restaurant called Zhu's Fagty Rot Hot-Tot. I have the napkin to prove it. What is this: a restaurant for gay pedophiles?

doctor at 11:45AM on 11/25/08

From Talk

How to make fried rice like they do at Chinese takeout?

just an fyi...

If you like gummy, clumpy, sticky rice, always buy the regular long or short grain stuff.

If you want idiot-proof perfect rice everytime that does not stick together, all the kernels fall loosely apart, is difficult to burn (for most people), then use PARBOILED RICE. You'll be pleasantly surprised how well it works for fried rice, and how fluffy and unsticky it is.

I usually make it per instructions on package (2c water per 1c rice), then dump it out of the pan into a big screen colander to let it drain. If I don't have time to refrigerate it, I pour cold water through it to cool it quickly. Then it goes from there into the wok, mixing anything else you want to ad and fry it up!

It takes lots of practice and some real oriental cooking knowledge to learn how to make restaurant-quality fried rice with the basic sticky kinds of rice. A very hot wok, just the right amount of oil etc. You don't have to be concerned about that when using PARBOILED RICE. It's never failed to turn out unsticky and fluffy for me, and I'm no seasoned chef.

munchmonkey at 3:43PM on 10/24/08

From Serious Eats

The Best Worst Restaurant Names Ever

Dai Ho
Temple City, CA

Yung Ho King Tou Chiang Restaurant
San Gabriel, CA

Yung Hou Tou Jiang
San Gabriel, CA

Yung Ho Restaurant
San Gabriel, CA

It's all about the HOs!!

dinhster at 3:57PM on 07/17/08

From Serious Eats

The Best Worst Restaurant Names Ever

A friend of mine at Vassar told me about a place in Poughkipsee called the "Yeung Ho Chinese Restaurant"

Xtreambar at 2:57PM on 07/17/08

From Serious Eats

Cook the Book: 'Margaritas, Mojitos & More'

Thank you for participating, and congratulations to our winners:

nekineki
windycindy
tmlinla
Planet Chaos
FoodieTots

Winners have been notified by email and also appear on our Contest Winners page.

Adam Kuban at 6:00PM on 07/07/08

From Serious Eats

Cook the Book: 'Margaritas, Mojitos & More'

I love a skewer full of cherries & pineapple

dianerph at 5:15PM on 07/07/08

From Serious Eats

Cook the Book: 'Margaritas, Mojitos & More'

Olives or cherries. salt and sugar are my food staples.

christine1225 at 5:13PM on 07/07/08

From Serious Eats

Cook the Book: 'Margaritas, Mojitos & More'

Congratulations to nekineki, windycindy, tmlinla, Planet Chaos, and FoodieTots, this week's Cook the Book winners.

Winners will be notified by email as well.

Thanks for participating, and good luck next week!

Lucy Baker at 4:18PM on 07/07/08

From Serious Eats

Cook the Book: 'Margaritas, Mojitos & More'

fresh fruit made to look like a funny face (a la Cheeseburger in Paradise)

shalomblack at 4:14PM on 07/07/08

From Serious Eats

Cook the Book: 'Margaritas, Mojitos & More'

Yummy fresh pineapple or cherries

penguin28 at 2:20PM on 07/07/08

From Serious Eats

Cook the Book: 'Margaritas, Mojitos & More'

@ sadiepix, belatedly -- I didn't want to reply and enter twice; We're not the only ones! brittj8585, Mizbee, and nekineki seem to agree with us about the whole ginger = garnish thing. :)

bansidhe at 2:18PM on 07/07/08

From Serious Eats