Posting another “fried rice” as is again!
Shanghai Veggie Rice 上海菜饭, only salt and white pepper as seasoning. Not even scallions this time! (This is the traditional way of doing it. Look it up, I dare you)
This time, it’s even a little mushy!
So enjoy this on your feed! I’ll be prepping another one next week!
Both this post and your last one have been entertaining to look at the comments for. It’s like people don’t understand that there isn’t a single canonical fried rice recipe decreed by Mr. Fried Rice himself in 3000 AD. When it comes to Chinese food this is especially ridiculous.
I think it’s great to give criticism and feedback on food. If I was posting food here, that’s what I’d want. But, of course, it’s a little bit fruitless since you really have to taste the thing to say for sure. But feedback and criticism should always be given with respect to what the dish is intended to be.
I honestly didn’t dispute the score, but things definitely got wildly personal last time. I suppose my response to it didn’t help. I’m used to people using personal attacks to get what they want, so I’ve hardened myself over such interactions over time: if you do that irl I’m going to go mongoose on ya. :P
But definitely gotta taste the food to be sure. But who knows, maybe everything I make is made of clay or something.
There’s always more ways to criticise than there are ways to agree so the comments create a negative atmosphere. Upvotes don’t balance them out because comments carry more emotional weight. Votes are nearly empty, emotionally, so it takes hundreds of upvotes to counter a single negative comment.
This is built into the structure of the threadiverse and it skews things towards the negative. I’m pondering ways to counter that but I’m not optimistic about finding a solution.