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

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

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".

Back before I-95 there were no such things.

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.

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)

Dale Shipp wrote to Dave Drum <=-

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

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".

Back before I-95 there were no such things.

Not everyone rewinds to pre-interstate days. I doubt that Steve and Ruth
were travelling long distances then. But, you are correct (sort of) that
there were no dedicated rest stops on pubic highways. Some "scenic overlook"
or "historical marker" pull-offs did have a chick sales off to the side.
But they tended to be fairly primitive.

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.

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.

Sometimes the venue will use Tien Tsin chilies instead of the more usual Japone. They are *much* hotter than the Chile de Arbol-ish heat of the
Japone. Sometimes is hard to keep a "straight face" and be cool when encountering a Tien Tsin chile.

Kung Pao and General Tso seem to be close cousins. Here is a Kung Pao
that I have made quite successfully a time or three ....

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Kung Pao Shrimp w/Cashews
Categories: Oriental, Seafood, Chilies, Nuts, Vegetables
Yield: 4 Servings

1 c Jumbo cashews
1 1/2 tb Dark soy sauce
2 tb Red wine vinegar
2 ts Sugar
1 ts Roasted sesame oil
2 tb Peanut oil
1/2 ts Salt
8 Dried red chilies
2 ts Minced fresh ginger
2 cl Garlic; minced
1 lg Bell pepper; in 1" squares
1 lb Medium shrimp; shelled,
- deveined, patted dry

Set oven @ 325ºF/160ºC. In a flat pan, spread cashews
in a single layer; roast until golden brown (about 10
minutes), stirring occasionally. Remove and set aside.

In a small bowl, combine soy sauce, vinegar, sugar and
sesame oil; set aside.

Preheat wok over medium heat until hot; pour in peanut
oil. Add salt and dried chilies; cook until charred
(about 15 seconds). Add ginger and garlic; stir-fry
until fragrant and lightly browned (about 30 seconds).

Increase heat to high; add bell pepper; stri-fry until
pepper is seared (30 seconds). Add shrimp, a handful at
a time; stir until shrimp are pink and feel firm to the
touch (about 2 minutes total). Add reserved sauce mix;
toss and stir until sauce thickens to a glaze (about 30
seconds). Remove wok from heat. Gently stir in reserved
roasted cashews. Serve hot.

Serves 4-6 with other dishes.

Be forewarned: This dish is moderately hot; adjust chilies
to taste.

From an article by Annette Gooch, UPS, in the Buffalo News.

Typed for you by Joan MacDiarmid.

Uncle Dirty Dave's Kitchen

MMMMM

... I'm bored with small fish; the time has come to harpoon a whale.
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* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

On 10-15-22 05:11, Dave Drum <=-
spoke to Dale Shipp about Re: Tso was: south of th <=-

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

Back before I-95 there were no such things.

Not everyone rewinds to pre-interstate days. I doubt that Steve and
Ruth were travelling long distances then. But, you are correct (sort
of) that there were no dedicated rest stops on pubic highways. Some "scenic overlook" or "historical marker" pull-offs did have a chick
sales off to the side. But they tended to be fairly primitive.

Although at our age, we sometimes talk about the old days -- we are glad
that they are in our rear view mirror:-}}


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

Title: Mexican Rice with Carrot/Peas
Categories: Mexican, Side dish, D/g
Yield: 6 servings

1 tb Olive oil
1/2 c Onion; chopped
1/4 c Carrot; diced (1/4 inch)
2 Garlic cloves; minced
3/4 c Long grain rice
1/2 c Water
1/2 c Picante or taco sauce
10 oz Can diced tomatoes/chilis*
1/2 c Green peas
1/2 c Diced cooked ham (optional)

*Rotel brand or ChiChi brand

In medium saucepan, heat oil over medium high heat until hot. Saute
onion, carrot and garlic three minutes. Add rice; cook and stir one
minute. Stir in 1/2 cup water, picante sauce and the can of diced
tomatoes with green chilies. Cover; reduce heat to low. Simmer 25
to 35 minutes OR until all liquid is absorbed and rice is tender. Let
stand covered five minutes. Stir in peas. Stir in ham if used.

Source: ChiChi Cookbook

MMMMM


... Shipwrecked in Silver Spring, Maryland. 01:41:17, 16 Oct 2022
___ Blue Wave/DOS v2.30

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

Dale Shipp wrote to Dave Drum <=-

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

Back before I-95 there were no such things.

Not everyone rewinds to pre-interstate days. I doubt that Steve and
Ruth were travelling long distances then. But, you are correct (sort
of) that there were no dedicated rest stops on pubic highways. Some "scenic overlook" or "historical marker" pull-offs did have a chick
sales off to the side. But they tended to be fairly primitive.

Although at our age, we sometimes talk about the old days -- we are
glad that they are in our rear view mirror:-}}

I tell people that the "Best thing about the good-old-days is that they're gone." Our rear-view mirrors do not often give us a clear picture of what
was. We tend to remember fondly the enjoyable parts and elide the bummers.

A customer was griping about the price of gasoline yesterday. Mentioning
that when he began driving it was just 25c/gallon.

So I asked him, "What were you making per hour back then? And how long
did your car last before it was junk?" Ooooops.

When we were young it was an exceptional car that lasted past 100K miles.
Today I am driving a var that has 235K miles on the odometer and is still
going strong.

The roads, of course, weren't as smooth back then - so they took a toll
on your machinery as well as your nerves.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Egbert Ontario's Really Rocky Road Brownies
Categories: Desserts, Snacks, Chocolate, Nuts
Yield: 48 servings

8 oz Unsweetened chocolate;
- chopped
1 1/2 c Butter
6 lg Eggs
3 c Sugar
1 tb Vanilla extract
1 1/2 c All-purpose flour
1 c Chopped walnuts

MMMMM--------------------------TOPPING-------------------------------
2 c Miniature marshmallows
1 oz Unsweetened chocolate;
- melted

In a microwave-safe bowl, melt butter and chocolate;
stir until smooth. Cool slightly. In a large bowl, beat
eggs and sugar. Stir in vanilla and chocolate mixture.
Combine flour and salt; gradually add flour to chocolate
mixture. Stir in nuts.

Pour into two greased and floured 9" square baking pans.
Bake @ 350+XF/175+XC for 25-30 minutes or until a tooth-
pick inserted in the center comes out with moist crumbs
(do not overbake).

FOR TOPPING: sprinkle each pan with 1 cup of miniature
marshmallows. Broil until marshmallows are golden brown,
about 30-60 seconds. Drizzle with melted chocolate. Cool
on a wire rack. Refrigerate for several hours before
cutting.

NOTE: For easier cutting, refrigerate brownies for
several hours.

Recipe: Brenda Wood

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

MMMMM

... The older you get, the more important is is not to act your age.
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