Subj : Tso was: south of the bor
To   : Dale Shipp
From : Dave Drum
Date : Fri Oct 14 2022 05:23:00

-=> Dale Shipp wrote to Ruth Haffly <=-

 JW> That's putting it mildly! I had to look that up. What a tacky, nasty
 JW> place it is! I would avoid it like the plague.

 RH> It's a good place to stop if you need a rest room and can't make it
 RH> for about 4 more miles (southbound), 3 miles (northbound). Other than
 RH> that, nothing really to reccommend it. I did notice, on our last trip
 RH> south (to Fayetteville), that it seemed like the number of billboards
 RH> for it along I-95 seemed to be fewer.

 DS> We used to travel that route before I-95 came to be.  The billboards
 DS> were quite frequent, both to the south and to the north.  It was never
 DS> a good place for a motel stop and so we usually drove right through it.
 DS> I-95 sort of isolated them.  We did stop there once to see what the
 DS> fuss was all about.  Much ado about nothing, IMO.

If you need a clean restroom continue to a state sponsored "rest area".

 DS> The first time we had our restaurant's General Tso chicken, it was
 DS> quite mild.  Hence we made up the sauce below to wake it up.  Since
 DS> then, the restaurant has changed their recipe so that our sauce is no
 DS> longer needed.

 DS> MMMMM----- Recipe via Meal-Master (tm) v8.05

 DS>       Title: Sauce for fireside's General Tso
 DS>  Categories: Sauce, Chinese
 DS>       Yield: 3 Ounce

I has already saved that recipe. TYVM. The General Tso I get from the
Chinese venues near me reminds me (spice/heat wise) of Kung Pao Chicken
in that the chilies are stir-fried whole and thus easy to pick out and 
eat when you are ready .... which is my usual practice. If one of them
should sneak up on me it can be quite a shock.

Typically I put them on the edge of my plate and eat them, by themselves,
singly. Which amazes the wait staff and sometimes my dining companions.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: General Tso's Chicken
 Categories: Oriental, Poultry, Wine, Chilies
      Yield: 4 Servings
 
     12    Chicken thighs; boned,
           - skinned, in 1" pcs
    2/3 c  Cornstarch
      2 c  Chicken broth
      2 ts Garlic; minced fine
      2 ts Fresh ginger; grated
    1/2 c  Chinese Dark soy sauce
    1/3 c  Cider vinegar
    1/4 c  Very dry Fino sherry
      1 tb Salt
    1/2 c  Sugar

MMMMM--------------------------COATING-------------------------------
    1/2 c  Dark soy sauce
      1 ts Fresh ground black pepper
      1 ts White pepper
      2    Egg whites
      1 c  Cornstarch
    1/2 c  Peanut oil plus oil for deep
           - frying
      2 bn Scallions; 1/2" pcs
      8    Dried, thin, red peppers
 
  Mix all the ingredients (except the chicken) together
  until well blended and sugar is dissolved. Set aside
  until chicken is cooked.
  
  CHICKEN COATING: Wash and thoroughly dry the chicken
  chunks. Mix all the coating ingredients together and
  add the chicken, stirring to completely and evenly coat
  the pieces.
  
  Heat a wok with 3 cups of peanut oil (if your wok is
  bigger, add more oil). When oil is hot -- about 375ºF/
  190ºC add the chicken chunks, stirring with a chopstick
  or a knife (the thin instrument will enable you to keep
  the pieces separated) Turn the pieces constantly in the
  oil to ensure even cooking and browning. When cooked
  through (not overcooked) remove crisp/brown pieces and
  drain well on paper toweling.
  
  Continue frying the chicken until all pieces are done.
  
  Reserve 2 tb of oil from the frying chicken in the wok
  and toss in the chilies, stirring until they begin to
  turn black. If you like it hotter, crush the chilies
  until the seeds come out of the pod-this is where the
  heat is.
  
  If you like it milder, remove the chilies. Add the
  scallions and toss for a few seconds then add the
  sauce ingredients, stirring very well and cooking
  just to the boil. The sauce will thicken at the
  boil and longer cooking will break down the
  cornstarch and cause the sauce to thin in a very
  short time. Add the chicken pieces to the sauce
  and stir.
  
  Taste for seasoning, adjust with salt and pepper to
  taste. This recipe, which I have since modified, was
  posted 4 or 5 years ago but regretfully, I don't
  have the name of the original poster.

  Nor did this poster claim credit. - UDD
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I almost killed someone with spicy chilli once.
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