vintage31's Profile
My Aplogies, but I Need to Vent About America's Test Kitchen
If you watch him long enough - and think about the terrible marketing practices, you might start to see him differently. For me, sincere and honest became dishonest and sleazy. That said and like a lot of people here - I love the show and the cookbooks are bibles. These are truly recipes that work.
tips for getting started with fried rice
All of this goes to prove that fried rice is one of those dishes that has infinite variations. The best fried rice I ever had was in Hong Kong - it was incredibly flavorful and pure white. I found an English speaking waiter who told me never to use soy sauce - only salt. Mt fried rice improved but I was never happy with it until I found this recipe and video. Dead easy and totally repeatable - for me a breakthrough!
http://www.epicurious.com/articlesguides/howtocook/cuisines/chinafriedricerecipe
The only change I made is to use crisp cubes of thick bacon or char siu if I happen to drive to San Jose. (I live in a Chinese restaurant challenged area). And I find that there's quite a difference between Cantonese, Mandarin, Japanese, Thai, Vietnamese and Korean fried rice. And it seems that the greatest problem of all is that we can't get the heat that's built into an Asian kitchen burner.
I'm just sayin'
Instant Read Meat Thermometer - Gun style & Mandolines
As far as mandolines go, my favorite is the Japanese Benriner. It's easy, incredibly efficient and simple to clean. It comes in two sizes - get the larger one.
