Subj : Re: Tso was: south of th
To   : Dave Drum
From : Dale Shipp
Date : Sat Oct 15 2022 01:25:02

 -=> On 10-14-22  05:23,  Dave Drum <=-
 -=> spoke to Dale Shipp about Tso was: south of the bor <=-

 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
 
 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.

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

Back before I-95 there were no such things.

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

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

We sat at the same table as the Hafflys at a Chinese restaurant during
one of the picnics.  What you say seemed to be Stephen's habit also.
Except that this time, those peppers were much hotter than usual and he
was the one who got surprised.

The not fried in the title is refering to the usual practice of deep
frying the coated chicken -- in this recipe it is stir fried.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: General Tso's Chicken (Not Fried)
 Categories: Chinese, Chicken, D/g, Boat
      Yield: 2 servings
 
MMMMM--------------------------MARINADE-------------------------------
      2 tb Dry sherry
      1 tb Dark soy sauce *
      2 tb Cornstarch

MMMMM----------------------------MEAT---------------------------------
      1 lb Boneless, skinless chicken
           Cut into 1 inch pieces

MMMMM---------------------------SAUCE--------------------------------
      2 tb Water OR Chicken broth
      1 tb Rice vinegar
      1 tb Regular soy sauce
      2 tb Dark soy sauce
      1 ts Sesame oil
      2 ts Sugar

MMMMM---------------------OTHER INGREDIENTS--------------------------
      2 tb Peanut oil
      8    Whole dried chile peppers
      2 ts Minced garlic
    1/8 ts Powdered ginger
      3    Green onion, cut into 1 inch
           Pieces
    1/4 ts Crushed red pepper
    3/4 c  Roasted unsalted peanuts

MMMMM-------------------------THICKENER------------------------------
      1 ts Cornstarch - dissolved in
      2 ts Water
 
  Combine the marinade ingredients in a medium bowl.  Add the chicken
  and stir to coat.  Let stand for 30 mins.  Combine the sauce
  ingredients in a small bowl.
  
  Heat a wok over high heat until hot.  Add the oil and the chiles and
  stir fry until the chiles darken to a deep red, about 10 seconds.
  Add the chicken and stir fry for 2 minutes.  Add the garlic, ginger,
  green onion and crushed red pepper, stir fry for 1 minute.  Add the
  sauce and peanuts and cook, stirring for 1 minute.  Add the
  cornstarch solution and cook, stirring until the sauce and the
  chicken is nicely glazed.
  
  *Dark Soy sauce found at Oriental Markets
  
  Adapted from The Well Seasoned Wok
  Typed by Dale and Gail Shipp
 
MMMMM


.... Shipwrecked in Silver Spring, Maryland. 01:32:31, 15 Oct 2022
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)

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