April 1, 2009
My arm is famous.
Thanks to the entire world losing their shit over Conficker, news outlets have
been jerking off on one another in an effort to try and get the coolest segments
aired on this thing. Not a shock, SecureWorks was recently interviewed for their
take on this nonsense.
There were crews in the old SecureWorks SOC a few years back shooting generic
footage for some other special that was being produced at the time, and Fox ran
that same footage as part of their story on Conficker. Most funny is that
SecureWorks isn't even in that building anymore.
MY FAMOUS ARM:
So what else is new... Well Theresa and I attempted to make Pork Fried Rice on
Sunday. I have the know-how in my head (it isn't terribly difficult), so we went
ahead and followed that process. While it turned out quite tasty, it was missing
that certain je ne sais quoi you'd get if you ordered the same dish from
a Chinese restaurant. (And no, it's not MSG.) I used vegetable oil, but I'm
thinking next time I might use a stronger oil like Canola.
I've also recently rediscovered Bond.
I've been a minor fan of theirs for a while, with Alegretto and Bond
on Bond having been staples on my iPod for the longest time, however I've
come to find that their entire catalog is pretty phenomenal. Definitely worth
checking out if you're not already familiar, and worth another listen if you
are.
(13:56)
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Comment #1 by ches
Canola oil is a vegetable oil. Well, as much as any other "vegetable oil." (Sunflower, safflower, soy.) It's also mild. If you want an Asian-type oil you want peanut or sesame. Walnut is apparently good, too, and triple-loaded with Omega3 goodness. The je ne sais quoi was probably fish sauce or peas, though.
(15-APR-09 - 22:27 EST)
Comment #2 by Accipiter
It may be considered a vegetable oil, but when you refer to cooking oils, "vegetable oil" and "canola oil" are two distinctly separate things. Canola oil is straight rapeseed oil, while "vegetable oil" is a blend of a variety of different oils.
In any case, I've revised my recipe using an Asian-type oil (peanut with a hint of sesame), but it's still not there. I have a bottle of fish sauce at home, however I've been assured repeatedly that most chinese restaurants do not put fish sauce in their pork fried rice. Even if they did, I would be able to taste it in the take-out stuff. And I really don't think it's peas, because the taste is there even when you get the plain fried rice versus the rice with vegetables.
It's something else. It has to be the oil, or a very low-level ingredient. I've been told that it might be that I need a well-seasoned wok to generate that specific flavor, and that's the one thing I'm lacking.
(16-APR-09 - 04:43 EST)
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