Subj : Today in History - 2021
To   : ED KOON
From : Dave Drum
Date : Sat Jun 18 2022 05:56:00

-=> ED KOON wrote to DAVE DRUM <=-

 > JUNETEENTH BECOMES A FEDERAL HOLIDAY: Juneteenth gains federal holiday
 > status as President Biden signs the Juneteenth National Independence
 > Day Act. Long celebrated by African American communities as the date
 > the last enslaved people in America were freed, Juneteenth is the
 > nation's first new federal holiday since Martin Luther King Jr. Day.

 EK> Joe Biden Sucks!

This is not the place for politics. You may get a rocket from the moderator.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Sichuan Chicken
 Categories: Poultry, Chilies, Nuts, Vegetaboes, Herbs
      Yield: 6 Servings

    1/2    Onion
      1 lg Red bell pepper
    400 g  (14 oz) boned chicken thighs
      3 cl Garlic
      1    Bird's-eye chile
      1    Spring onion/scallion
      2 ts Sichuan peppercorns
     10    Dried red chilies
    200 g  (7 oz) cashew nuts
  1 1/2 tb Oil

MMMMM-------------------------MARINADE-------------------------------
      1 ts Sesame oil
      2 ts Granulated sugar
      a lg Pinch Chinese five-spice
      3 tb Soy sauce
  1 1/2 tb Cornflour

MMMMM--------------------------SAUCE---------------------------------
      2 ts Chile paste or chile/bean
           - paste
      2 tb Soy sauce
      2 tb Hoisin sauce
      3 tb Rice wine

  Slice the onion and red pepper into fine matchsticks and
  the chicken into 3cm-wide strips. Put the chicken into a
  small mixing bowl, add the marinade ingredients and,
  using your hands, massage the pieces until they are
  evenly coated.

  Finely chop the garlic and bird's-eye chillies, and
  finely slice your spring onion. Crush the Sichuan
  peppercorns with a mortar and pestle. Mix all the sauce
  ingredients together in a small bowl or ramekin.

  BUILD YOUR WOK CLOCK: place your sliced onion at 12
  o'clock, then arrange the peppers, dried chilies,
  chicken bowl, crushed peppercorns, garlic, bird's-eye
  chilies, sauce bowl, cashew nuts and spring onions
  clockwise around your plate.

  Heat 1 tablespoon of oil in a wok over a high heat until
  smoking-hot. Add the onions, red peppers and dried red
  chilies and stir-fry for 1-2 minutes, until the onions
  are lightly browned and slightly softened.

  Reduce the heat to medium (so as not to burn the
  onions), push the veg to the side of the wok and add ½
  tablespoon of vegetable oil to the centre.

  Bring the wok back to smoking point, add the chicken and
  stir-fry 3-5 minutes until golden brown on all sides.

  Reduce the heat to medium, add the crushed peppercorns
  and garlic to the wok and stir-fry for a further 2
  minutes, then add the bird's-eye chillies and sauce and
  continue to stir-fry over a medium-high heat for another
  2 minutes, or until the sauce has thickened and reduced
  and is sticking to the chicken.

  Add the cashew nuts and cook for a final 30-60 seconds,
  tossing the wok to combine all the ingredients well. Tip
  onto a large plate and scatter over the spring onion to
  finish. Serve.

  BY: Brandon Dimcheff

  RECIPE FROM: https://www.cookwithbrandon.com

  Uncle Dirty Dave's Archives

MMMMM

.... January 6, 2021. ANOTHER day that will live in infamy!
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