Text 14819, 77 rader
Skriven 2014-07-14 17:11:18 av Dave Drum (1:3634/12.0)
     Kommentar till en text av Dale Shipp
Ärende: Kung Pao
================
-=> Dale Shipp wrote to Dave Drum <=-

 DD> Your version looks quite nice. My favourite restaurant version comes

 DS> We like it, although I would admit that it is not typical of Kung Pao
 DS> as served in most restaurants.

That's the main thing. I've always said it's a damned poor cook who can't suit
himself.  Bv)=
 
 DD> And several  scorched Japone chilies - which I pop into my mouth and
 DD> chew up with relish. I

 DS> If we have a dish with them in it, I'll push them over to Michael if he
 DS> is with us.  We like what they do to the dish, but are not as prone to
 DS> heat seeking missles as the two of you are.  Steve Haffly is also one
 DS> who has been known to do that.  BUT, we were with him (and the group)
 DS> at a Chinese restaurant during some picnic where he popped one into his
 DS> mouth and got more heat than he bargained for.

I prefer to be ready for them. If one breaks apart and I get a major chunk with
some otherwise bland stuff it can surprise me - not in a delightful way.
 
 DD> don't recall any crushed red pepper - but, that may have been subsumed
 DD> in the  mixture. No matter, the Japones give plenty of heat.

 DS> The crushed red peppers and the chili sauce add a depth of heat.

Do you use something like Who Flung Foo Rooster Sauce? Or another Chinese/S.E.
Asian chile sauce? I find that what most think of as chilli sauce in the
country is Heinz ... which is sweet and has so little heat that Brooks Catsup
is spicier.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chili Sauce *
 Categories: Vegetables, Citrus, Sauces
      Yield: 1 cup

        1 cup tomato puree
        1/3 cup light corn syrup
        1/4 cup white vinegar
        2 teaspoons dried onion flakes
        2 teaspoons granulated sugar
        1 teaspoon salt
        1 teaspoon lemon juice
        1/8 teaspoon garlic powder

  * No chilies are harmed in the preparation of this
  recipe. - UDD

  Whisk all the ingredients together in a small saucepan.

  Place over medium heat.

  When mixture begins to bubble reduce heat to low and simmer
  for 30 minutes.

  Cover and cool.

  Refrigerate when cold.

  You can make this into Heinz Cocktail Sauce by stirring in
  two teaspoons of prepared horseradish when the sauce has
  cooled.

  Recipe: Todd Wilbur's "Top Secret Recipes" site

  From: http://www.food.com

  Uncle Dirty Dave's Archives

MMMMM

... The golden rule is that there are no golden rules. -- George Bernard Shaw

 * Origin:  (1:3634/12)