as I've long since gotten tired of canned baby corn
and water chestnuts, and less of them. As Uncle Tai

We don't use them much ourselves either.

Some well-meaning soul, concerned for my heart,
gave me a Morningstar Farms veggie burger
recently, and I discovered that it had large
chunks of water chestnut mixed into it. Pretty
much ruined it for me.

from the Hunan Yuan was fond of pointing out, classy
main dishes don't have many if any vegetables, and
where they appear, they come as a garnish only.
Sure, you might have a vegetable dish or two, but in
a meat or fish dish, they're just a distraction.

Gail does her version of Kung Pao Chicken that has far more vegetables
than found in the "classic" recipes. We like it. I think she sometimes
puts in even more vegetables than the recipe calls for.
Title: Gail's Kung Pao Chicken

MMMMM------------------------CHICKEN MIX-----------------------------

Pretty much as expected.

MMMMM-----------------------SAUCE MIXTURE----------------------------

Also pretty normal except for the

2 ts Red wine vinegar

Probably too much.

4 ea To 6 dried hot red pepper

The Chinese version would have 4 to 6 Tb at least,
maybe up to half a cup, a whole cup in the tourist
places. You are actually not expected to eat the
hot peppers, and I suspect the restaurants may
rinse them off and reuse them.

MMMMM-------------------------VEGETABLES------------------------------

I'd use half the veggies; Uncle Tai would
probably omit them altogether. I've not had
the dish in Szechwan (never having been to
any part of China except the SARs), but from
the pictures the dish is more like Uncle Tai's
than yours or mine.

MMMMM---------------------------OTHER--------------------------------

Also pretty much as expected.

CNY-inspired Gluten-free Coconut Macaroons
Categories: sweet, Chinese New Year
Yield: 20

200 g shredded coconut (unsweetened)
1 ts vanilla extract
1/4 ts salt
300 g sweetened condensed milk
2 egg whites

Combine desiccated coconut, vanilla, salt and
condensed milk in a bowl and mix well.

Beat egg whites until stiff. Fold egg whites
into coconut mixture.

Portion into small round mounds using a small
ice-cream scoop or two spoons.

Bake at 350F/180C for 15 to 18 min until golden.

Cool and enjoy, or store in an airtight container
for 3 days.

faitmaisonblog.com
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)

On 05-08-18 16:46, Michael Loo <=-
spoke to Dale Shipp about 700 Chinese was House <=-

Title: Gail's Kung Pao Chicken

4 ea To 6 dried hot red pepper

The Chinese version would have 4 to 6 Tb at least,
maybe up to half a cup, a whole cup in the tourist
places. You are actually not expected to eat the
hot peppers, and I suspect the restaurants may
rinse them off and reuse them.

Were you there at the one Chinese restaurant we went to as a group when
Stephen Haffly chopped down on one of their red peppers and pretty much
turned red and choked? I don't recall where we were, but pretty sure it
was a picnic event some time in the past.

I cannot say that I have ever used carrot juice. Have you? We do use
carrots in cooking of a lot of dishes, from stir fry to pot roast.

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

Title: SEAFOOD CONFETTI ON CUCUMBER NOODLES W/ JALAPENO BROTH
Categories: Appetizers, Seafood, Vegetables
Yield: 6 Appetizers

6 ea Little neck clams, shucked
6 ea Sea scallops
6 oz Salmon fillet, cut into
-cubes
6 ea Shrimp, large, peeled and
-deveined
1 tb Olive oil
2 tb Shallots, chopped
1 ea Garlic clove, minced
1/2 ea Jalapeno, fresh, minced
6 tb White wine
12 oz Carrot juice
1 ea Cucumber, large, peeled,
-seeded and shredded by hand
1 tb Butter
1 tb Cilantro, chopped

Season all seafood with salt and pepper and cook in oil in a frying
pan on high heat just until seared; about 1 minute. Add shallots,
garlic and jalapeno and stir. Add wine and simmer 1 minute. Add
carrot juice and simmer 3 minutes. Add cucumber, butter and cilantro.
Toss to heat through and melt butter. Season with salt and pepper.
Serve immediately.

Source: Park Place Resturant, 78 West Park Place, Stamford, CT Chef:
Franco Camacho Formatted for Meal-Master: Grant Ames, 02/95

Recipe posted by: Grant Ames

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:58:19, 09 May 2018
___ Blue Wave/DOS v2.30

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

Hi Dale,

On 05-08-18 16:46, Michael Loo <=-
spoke to Dale Shipp about 700 Chinese was House <=-

Title: Gail's Kung Pao Chicken

4 ea To 6 dried hot red pepper

The Chinese version would have 4 to 6 Tb at least,
maybe up to half a cup, a whole cup in the tourist
places. You are actually not expected to eat the
hot peppers, and I suspect the restaurants may
rinse them off and reuse them.

Were you there at the one Chinese restaurant we went to as a group
when Stephen Haffly chopped down on one of their red peppers and
pretty much turned red and choked? I don't recall where we were, but pretty sure it was a picnic event some time in the past.

That was in 2008, when Janis hosted the picnic in Windsor. She took us
to her favorite Chinese place in Binghamton; I don't remember the name.
Steve said " I don't remember what kind of pepper that was, but it was a
hot one; 'bout took my breath away." just now when I asked him if he remembered. Everybody else was at another table; we sat with you and
Gail at a 4 topper. Gail ordered the Kung Pau chicken and Steve tried
one of the hot peppers that were on the plate.

I cannot say that I have ever used carrot juice. Have you? We do use carrots in cooking of a lot of dishes, from stir fry to pot roast.

I've never used it. I tried it one time in, IIRC, a Fresh Market when
they were doing some sort of food demo and didn't care for it. OTOH, I
use them quite a bit in cooking.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Not all questions worth asking have answers...

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Quoting Dale Shipp to Michael Loo on 05-09-18 02:53 <=-

The Chinese version would have 4 to 6 Tb at least,
maybe up to half a cup, a whole cup in the tourist
places. You are actually not expected to eat the
hot peppers, and I suspect the restaurants may
rinse them off and reuse them.

Were you there at the one Chinese restaurant we went to as a group
when Stephen Haffly chopped down on one of their red peppers and pretty much turned red and choked? I don't recall where we were, but pretty
sure it was a picnic event some time in the past.

I remember hearing the story, at the first picnic I went to, at Janis's
when she still lived in Windsor... Y'all had gone out the night before I arrived.... and apparently it happened then.... ;)

I cannot say that I have ever used carrot juice. Have you? We do use carrots in cooking of a lot of dishes, from stir fry to pot roast.

Wegmans might suggest using their carrot puree instead... they've been
pushing that and their cauliflower puree as ingredients in all sorts of dishes... ;) I used that once as an ingredient in a quick stew... not
bad, thickened along with adding flavor... :)

ttyl neb

... What are the instructions doing in the trash??

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)

On 05-09-18 21:13, Ruth Haffly <=-
spoke to Dale Shipp about Red peppers <=-

Title: Gail's Kung Pao Chicken

> 4 ea To 6 dried hot red pepper

Were you there at the one Chinese restaurant we went to as a group
when Stephen Haffly chopped down on one of their red peppers and
pretty much turned red and choked? I don't recall where we were, but pretty sure it was a picnic event some time in the past.

That was in 2008, when Janis hosted the picnic in Windsor. She took us
to her favorite Chinese place in Binghamton; I don't remember the
name. Steve said " I don't remember what kind of pepper that was, but
it was a hot one; 'bout took my breath away." just now when I asked him
if he remembered. Everybody else was at another table; we sat with you
and Gail at a 4 topper. Gail ordered the Kung Pau chicken and Steve
tried one of the hot peppers that were on the plate.

It looked like the dried hot red pepper that is standard in Kung Pao
dishes. I have eaten some of the ones we use, although they are a bit
too hot for me. But those peppers must have been from a different
bush:-}}


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

Title: Beef and Scallop Saute
Categories: Beef, Fish, Easy, Entertain, Main dish
Yield: 4 servings

2 tb Peanut oil
1 1/4 c Sliced green onion
1 ts Minced garlic
1 tb Water
1 lb Beef cut for stirfry
1 pn Fresh ginger
1 pn Red pepper flakes
1 pn White pepper
3/4 lb Sea scallops
1 ts Salt
1 pn Red pepper flakes

Heat oil in wok or large skillet until almost smoking. Add garlic and
beef, then scallops, and stir-fry about 30 seconds. Add remaining
ingredients and stir-fry beef and scallops another 20 to 30 seconds.
From: Sirredhawk@aol.Com Date: 08-29-94

MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 03:37:38, 11 May 2018
___ Blue Wave/DOS v2.30

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

Hi Dale,

Title: Gail's Kung Pao Chicken

> 4 ea To 6 dried hot red pepper

Were you there at the one Chinese restaurant we went to as a group
when Stephen Haffly chopped down on one of their red peppers and
pretty much turned red and choked? I don't recall where we were, but pretty sure it was a picnic event some time in the past.

That was in 2008, when Janis hosted the picnic in Windsor. She took us
to her favorite Chinese place in Binghamton; I don't remember the
name. Steve said " I don't remember what kind of pepper that was, but
it was a hot one; 'bout took my breath away." just now when I asked him
if he remembered. Everybody else was at another table; we sat with you
and Gail at a 4 topper. Gail ordered the Kung Pau chicken and Steve
tried one of the hot peppers that were on the plate.

It looked like the dried hot red pepper that is standard in Kung Pao dishes. I have eaten some of the ones we use, although they are a bit
too hot for me. But those peppers must have been from a different bush:-}}

They were dragon's breath peppers! I'm glad I didn't try any. (G)

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Is this a Kodak moment or a Maalox moment?

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)