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- #121
Yes, keep it simple. A few crispy bits are nice. avoid adding sauces and vinegar. Only A little soy sauce at the end. Then stir it in. Get the basic technique down to where you are confident and happy with your results. Then try variations from there.
also Cantonese chow mein is pretty bland stuff. Lots of Chinese restaurants will cater to the customers taste. That can be a departure from the traditional thing. Which is ok if you like it , order it and enjoy.
Keep it simple, yep. I'm trying, but the draw for me to even starting to learn to make good fried rice, are the multitude of different flavours in it.
$12.85 for a box of spicy noodles I never enjoyed paying for and I already know I can make better. I use to go to East Side Marios often. They had a dish called Firecracker Shrimp that was nothing more than Bowtie pasta, tossed in oil with Chilies and small, maybe 50 count, shrimp. $16.95 for a salad bowl full. It didnt take me long to learn how to cook that.
This is definitely one that is generally only in the Asian grocery stores - and even then it can be really hard to find as it sits in a row of 100 similar looking jars.
I had that problem where I was shopping. I was standing in the aisle for 20 minutes squinting over my glasses trying to make out what was what lol.
I do like the one I have but I can see the difference. If I can see it, I'll taste it.
This entire thread is filled with pure gold from all you guys. You're all teaching me to cook! I have other threads in mind too.