Silicon Investor (SI) -- The First Internet Community

STOCKTALK

We've detected that you're using an ad content blocking browser plug-in or feature. Ads provide a critical source of revenue to the continued operation of Silicon Investor. We ask that you disable ad blocking while on Silicon Investor in the best interests of our community. If you are not using an ad blocker but are still receiving this message, make sure your browser's tracking protection is set to the 'standard' level.

Strategies & Market Trends : Tech Stock Options -- Ignore unavailable to you. Want to Upgrade?

To: HighTech who wrote (56302)	10/25/1998 3:19:00 PM
From: donald sew	Read Replies (2) \| Respond to of 58727

HiTech, RICE, wash the rice in water and let sit for 10 min, then strain several times. One part rice to 1.1 - 1.2 parts water. Work with 1 cup of rice then go with with a bit more than a cup of water. When the rice is finish cooking and hot, mix it so it does not clump together. let it cool. Double black soy is at a Chinese grocery store. Kikoman is too thin. Thats the key to the fried rice. Double BLACK is much thicker and darker than the regular soy sauce at the supermarket. In many restaurants they us BLACK MOLASSES which is just the double black mixed with coloring and lard(u dont need that), but you do need the double black if you want it to turn out restaurant style. You can use all types of vegetables, but the normal in the restaurants are beansprounts, onions, and Chinese cabbage. The scallions is added at the end for garnish. The real Chinese fried rice does not use soy sauce, just some Oyster sauce. I dont use measurements, so just start with a teaspoon of the sauces and then add from there. Seeya