Dale Shipp wrote to Ruth Haffly <=-

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

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

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

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

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

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

Title: Sauce for fireside's General Tso
Categories: Sauce, Chinese
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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