• Gen. Tso vs King Pao

    From JIM WELLER@1:135/392 to DAVE DRUM on Mon Oct 17 21:28:00 2022
    Quoting Dave Drum to Dale Shipp <=-

    Kung Pao and General Tso seem to be close cousins.

    They are sort of similar:

    Kung Pao chicken is a stir-fried traditional Chinese Sichuan dish,
    with chicken, peanuts, vegetables and chile peppers. The sauce over
    here is a combination of soy sauce, rice vinegar and sugar. Corn
    starch can be used as a thickener. The North American rendition is significantly sweeter and will sometimes include bell peppers.

    General Tso's Chicken is deep-fried and coated with a syrupy orange
    flavoured sweet and sour sauce. It is a modern American invention by
    a Hunan chef in Washington who made it mild (for Hunanese food) and
    sweet to suit his customers' tastes and Henry Kissinger helped make
    the dish and the restaurant popular in the 1970s.

    General Tso's chicken is not yet common in Canada, at least not by
    that name.

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

    Title: Chicken With Orange Peel, Szechuan Style
    Categories: Chinese, Chicken, Fruit
    Yield: 4 servings

    1 lg Orange
    2 lg Whole chicken breasts;
    Skinned and boned
    1 tb Soy sauce
    1 tb Dry sherry
    4 Green onions; cut into
    2 Inch pieces
    1 ts Minced, peeled ginger root
    2 1/2 ts Cornstarch
    1/2 ts Sugar
    1/2 ts Salt
    1/2 c Orange juice
    1/4 c Salad oil
    1/4 ts Crushed red pepper

    With vegetable peeler, cut peel from orange into 1 1/2 inch-wide
    pieces, being careful not to cut into white membrane. Cut pieces
    into 1 1/2 inch-long strips. On small cookie sheet, let peels dry
    slightly in 200^F. oven 30 minutes.

    Cut chicken into 1 1/2-inch pieces. In medium bowl, mix well
    chicken, soy sauce, sherry, green onions, red pepper and ginger.
    In small bowl, mix well cornstarch, sugar, salt and orange juice.
    Cover and refrigerate both.

    About 15 minutes before serving: In 10-inch skillet over medium
    heat, in hot oil, with slotted spoon, stir-fry peels until crisp
    and edges are slightly browned, about 2 minutes;drain on paper
    towels.

    In remaining oil in skillet, over high heat, stir-fry chicken
    mixture until chicken loses pink color and is tender, about 4
    minutes. Stir orange-juice mixture, then add to chicken and
    stir-fry until mixture is slightly thickened and coats chicken.

    Spoon onto warm platter; sprinkle with peels.

    Posted by Jim Applebury
    FROM: The Good Housekeeping Illustrated Cookbook

    MMMMM

    Tien Tsin chilies ... are *much* hotter

    Cheers

    Jim

    ... Why would anyone eat a chile called The Apocalypse Scorpion?

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  • From Dave Drum@1:3634/12 to JIM WELLER on Thu Oct 20 04:52:00 2022
    JIM WELLER wrote to DAVE DRUM <=-

    Kung Pao and General Tso seem to be close cousins.

    They are sort of similar:

    As I said - cousins. Not brothers. Or sisters.

    Kung Pao chicken is a stir-fried traditional Chinese Sichuan dish,
    with chicken, peanuts, vegetables and chile peppers. The sauce over
    here is a combination of soy sauce, rice vinegar and sugar. Corn
    starch can be used as a thickener. The North American rendition is significantly sweeter and will sometimes include bell peppers.

    General Tso's Chicken is deep-fried and coated with a syrupy orange flavoured sweet and sour sauce. It is a modern American invention by
    a Hunan chef in Washington who made it mild (for Hunanese food) and
    sweet to suit his customers' tastes and Henry Kissinger helped make
    the dish and the restaurant popular in the 1970s.

    General Tso's chicken is not yet common in Canada, at least not by
    that name.

    When I wore a yunger man's cothes almost all "Chinese" I encountered
    was Cantonese. But I am heartily glad that Sichuan, Hunanese, Mandarin
    and Mongolian styles have caught on.

    I generally serve this with plain fried rice. Some folks prefer steamed
    white rice. Either is good.

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

    Title: Spicy Tangerine Beef
    Categories: Oriental, Beef, Chilies, Fruits, Vegetables
    Yield: 4 Servings

    4 Tangerines
    3 tb Oil
    3/4 lb Boneless beef; thin sliced
    - crosswise
    2 tb Cornstarch + 1/2 ts
    1 1/2 lb Bunch broccoli; in flowerets
    - stems peeled, cut in 1/4"
    - slices
    3 Green onions; in 2" diagonal
    - pieces
    1 md Red chile; thin sliced
    3 cl Garlic; minced
    1 tb Minced, peeled fresh ginger
    3 tb Soy sauce
    1/4 ts Crushed red pepper

    Cut peel and white pith from 1 tangerine. Over small
    bowl, cut on either side of membranes to remove each
    segment from tangerine, allowing fruit and juice to
    drop into bowl; set aside. From remaining fruit, with
    vegetable peeler, remove eight 3" long strips peel
    (about 3/4" wide each). With knife, remove any white
    pith from peel. Squeeze 3/4 cup juice.

    In 12" skillet, heat 2 tablespoons vegetable oil over
    high heat until hot. Add strips of peel and cook until
    lightly browned, about 3 minutes. Remove peel to large
    bowl.

    Meanwhile, on waxed paper, toss beef slices with 2
    tablespoons cornstarch to coat evenly. Cook half of
    beef until crisp and lightly browned on both sides,
    about 5 minutes; remove to bowl with peel. Repeat with
    remaining 1 tb oil and remaining beef.

    Add broccoli and 2 tablespoons water to skillet. Reduce
    heat to medium; cover and cook 2 minutes. Increase heat
    to high. Remove cover and add green onions and red
    pepper; cook 2 minutes, stirring. Add garlic and ginger;
    cook 1 minute longer.

    Meanwhile, in cup, stir juice, soy sauce, crushed red
    pepper, and remaining 1/2 teaspoon cornstarch until
    blended.

    Add juice mixture and cook until sauce thickens slightly
    and boils, stirring. Return beef mixture to skillet. Add
    citrus segments with any juice in bowl; gently toss to
    combine.

    From: http://www.goodhousekeeping.com

    Uncle Dirty Dave's Kitchen

    MMMMM

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  • From Shawn Highfield@1:229/452 to JIM WELLER on Thu Oct 20 09:26:14 2022
    JIM WELLER wrote to DAVE DRUM <=-

    General Tso's chicken is not yet common in Canada, at least not by
    that name.

    It's very common here in Ontario. So popular there is a version at
    a few Indian restaurants where it's served with cauliflower instead
    of chicken.

    Some old school cantonese places in town call it "General's chicken"
    but most have switched to General Tso now.

    Shawn

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  • From JIM WELLER@1:135/392 to DAVE DRUM on Sat Oct 22 19:40:00 2022
    Quoting Dave Drum to Jim Weller <=-

    When I wore a yunger man's cothes almost all "Chinese" I
    encountered was Cantonese. But I am heartily glad that Sichuan,
    Hunanese, Mandarin and Mongolian styles have caught on.
    b Canadian-Chinese food is largely based on Cantonese cuisine but
    adapted for local ingredients and tastes. Most of our Chinese-
    Canadians actually have roots in Hong Kong and not Guangdong. But
    our restaurateurs have certainly learned how to make popular Sichuan
    and Hunan dishes. Mandarin is a language and not a region or a
    people. If you mean Beijing cuisine, yeah they do that too here,
    along with Shanghai style dishes. (Most of the Chinese winter
    tourists who come to Yellowknife are from Beijing and Shanghai. I
    doubt if traditional Mongolian food is made much here except maybe
    for a couple kinds of dumplings. Very few people in North America
    lust from boiled mutton, barley gruel or dried Yak yogurt balls!

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

    Title: Tangerine Peel Chicken
    Categories: Chinese, Chicken, Chilies, Wine
    Yield: 4 servings

    1 lb Chicken
    1 ts Ginger (minced)
    1 Scallion (minced)
    2 Dried Chillies
    1 Dried Tangerine Peel
    Crumbled
    Oil for deep frying
    SEASONING A:
    1/2 ts Salt
    1/2 ts MSG (optional)
    1/2 ts Dark soy sauce
    1/2 ts Sam Shu wine
    2 ts Cornstarch
    SEASONING B:
    1 1/2 ts Sugar
    1/2 ts MSG (optional)
    1/2 ts Dark soy sauce
    2 ts Light soy sauce
    1 ts Shao Hsing wine
    2 ts Black vinegar
    3 dr Sesame oil
    THICKENING SAUCE:
    1/2 ts Cornstarch
    1 tb Water

    Wash chicken and cut into 2cm (3/4 inch) cubes. Mix thoroughly with
    the minced ginger and scallion, then add the Seasoning A ingredients
    and marinate for 15 minutes. Mix Seasoning B ingredients and set
    aside. Heat the wok until smoking, add the oil and when very hot deep
    fry the chicken pieces for 1 1/2 minutes, until golden. Drain chicken
    pieces, discard most of the oil. Reheat the wok and stir-fry the
    chillies and crumpled tangerine peel until they darken. Add chicken
    pieces and stir. Add Seasoning B and the thickening sauce and
    stir-fry until the seasoning coats the chicken. Serve.

    Source not noted

    Sam Shu "wine" is a triple distilled Baijiu made from sorghum and
    is any where from 80 to 120 proof. There are no close substitutes,
    but one can use a rice wine, whisky or just skip it altogether.

    Shao Hsing wine is rice wine. You can sub dry sherry, mirin, sake,
    dry vermouth or white grape juice + rice vinegar.

    JW

    MMMMM



    Cheers

    Jim


    ... Why would anyone eat a chile called The Apocalypse Scorpion?

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  • From JIM WELLER@1:135/392 to SHAWN HIGHFIELD on Sat Oct 22 19:42:00 2022
    Quoting Shawn Highfield to Jim Weller <=-

    JIM WELLER wrote to DAVE DRUM <=-

    General Tso's chicken is not yet common in Canada, at least not by
    that name.

    It's very common here in Ontario.

    Something similar is made here but it's called spicy orange
    chicken.

    So popular there is a version at a few Indian restaurants
    where it's served with cauliflower instead of chicken.

    I would like that. I'm gonna so that with the next cauliflower I buy.

    Some old school cantonese places in town call it "General's
    chicken"

    Old school Cantonese cooks can make anything! One talented guy here
    started a place called The Pan Asia House and he did various
    flavours of Chinese including some northern and northwestern lamb
    dishes but also Korean, Thai and Malaysian dishes. He didn't
    attempt Vietnamese or Japanese food but that was solely because
    there were already two good places each serving those foods and he
    wanted to introduce Yellowknifers to new things.

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

    Title: Bobby's Orange Chicken
    Categories: Chinese, Chicken
    Yield: 8 Servings

    CHICKEN:
    2 lb Boneless skinless chicken
    Breasts (cut into 1-1/2"
    Cubes)
    1 1/2 c All purpose flour
    1 Egg (beaten)
    1/4 ts Salt
    1/4 ts Pepper
    Oil (for frying)
    ORANGE SAUCE:
    1 1/2 c Water
    1/4 c Orange juice
    2 tb Lemon juice
    1/4 c Rice vinegar
    2 1/2 tb Soy sauce
    1 tb Orange zest (grated)
    1/4 c Packed brown sugar
    1/2 ts Ginger root (minced)
    1/2 ts Garlic (minced)
    2 tb Green onion (chopped)
    1 ts Red pepper flakes
    3 tb Cornstarch
    2 tb Water

    Combine flour, salt, and pepper. Dip chicken in egg mixture and
    shake in flour mixture to coat. Deep fry chicken in batches at 375
    degrees in a deep fryer (or use a wok) until completely cooked.

    Meanwhile, in a large saucepan combine 1 1/2 cups water, lemon
    juice, orange juice, rice vinegar, and soy sauce. Blend well over
    medium heat for a few minutes. Stir in brown sugar, orange zest,
    ginger garlic, and onion. Bring to a boil.

    Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix
    thoroughly. Slowly stir cornstarch mixture into sauce until it
    thickens. Pour sauce over breaded chicken, and if desired add red
    pepper flakes and garnish with green onions.

    Adapted from a recipe from Bobby In Michigan Http://Blogchef (I
    decreased the sugar and increased the chilies to suit my own
    tastes. -JW)

    MMMMM


    Cheers

    Jim


    ... Never ever add mayo to a pastrami sandwich!

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  • From Dale Shipp@1:261/1466 to Jim Weller on Sun Oct 23 01:29:08 2022
    On 10-22-22 19:42, Jim Weller <=-
    spoke to Shawn Highfield about Gen. Tso vs King Pao <=-

    General Tso's chicken is not yet common in Canada, at least not by
    that name.

    I am in a quandry as to how to pronounce Tso.

    So popular there is a version at a few Indian restaurants
    where it's served with cauliflower instead of chicken.

    I would like that. I'm gonna so that with the next cauliflower I buy.

    Most of the time I have avoided cauliflower side dishes in the
    restaurants here in our villages. They tend to barely cook it and thus
    it comes out almost rare. I've been known to crunch on raw cauliflower,
    but I do not expect roasted cauliflower to be the same. Tonight I ran
    into an exception. The menu said cauliflower au gratin. It was light
    on the cheese, but the cauliflower was cooked to medium well instead of
    rare ( to use meat terms). I liked it and will order it again.

    On the other hand, that same restaurant is not doing creme brulee very
    well. The sugar coating is properly torched, but the custard underneath
    is soupy instead of being a real custard.


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

    Title: Slow Cooked Black Eyed Peas
    Categories: Tested, Easy, Crockpot
    Yield: 2 Servings

    1 c Dried black eyed peas
    1 sl Ham sandwich meat
    Or ham bits
    OR smoked chicken skin-etc
    1/2 c Diced celery
    1/2 c Diced onions
    2 ea Chicken Bullion Cube
    (Maybe just one next time)
    1 1/2 c Water
    Cut back to 1 1/4 using one
    Bullion cube next time

    Soak peas over night in cold water to cover. Drain.

    Place in small crockpot, add onion and ham. Add water to cover.

    Cook on LOW for 12 to 24 hours - depending on how soft you want the
    beans.

    Cooked the test batch 30 hours - too long, got really mushy.

    Second batch was with smoked chicken skin/bones. Beans were presoaked
    overnight and cooked on low - were done in 12 hours. Food Lion house
    brand.

    Will do again. Will try adding smoked chicken.

    Tested 6/22/10

    MMMMM


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  • From Dave Drum@1:18/200 to Jim Weller on Sun Oct 23 05:43:00 2022
    JIM WELLER wrote to DAVE DRUM <=-

    When I wore a yunger man's cothes almost all "Chinese" I
    encountered was Cantonese. But I am heartily glad that Sichuan,
    Hunanese, Mandarin and Mongolian styles have caught on.

    b Canadian-Chinese food is largely based on Cantonese cuisine but
    adapted for local ingredients and tastes. Most of our Chinese-
    Canadians actually have roots in Hong Kong and not Guangdong. But
    our restaurateurs have certainly learned how to make popular Sichuan
    and Hunan dishes. Mandarin is a language and not a region or a
    people. If you mean Beijing cuisine, yeah they do that too here,

    I am heartily sorry that what my local Chinese food venues call their
    food does not meet with your non-Chinese approval. Mandarin cuisine,
    also known as Jing cuisine, Beijing cuisine and Peking cuisine and
    formerly as Beiping cuisine, is the local cuisine of Beijing, the
    national capital of China.

    along with Shanghai style dishes. (Most of the Chinese winter
    tourists who come to Yellowknife are from Beijing and Shanghai. I
    doubt if traditional Mongolian food is made much here except maybe
    for a couple kinds of dumplings. Very few people in North America
    lust from boiled mutton, barley gruel or dried Yak yogurt balls!

    We have HuHot Mongolian Grill and Mongolian BBQ Asian Buffet. Mongoliann
    style is also served at James Home Kitchen, Sunny China House, K&S
    Hawaiian BBQ, Mimosa, China Wok, Hunan Restaurant, Tai Pan, Dynasty
    Asian Cuisine, China Star, and China King. (taken from a top 10 listing)

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

    Title: Mongolian Lamb Hot Pot
    Categories: Lamb/mutton, Vegetables, Herbs, Sauces, Chilies
    Yield: 4 servings

    1 (2 cm) piece fresh ginger;
    - peeled
    1 lg Egg
    2 tb Soy sauce
    2 ts Lt brown sugar
    1 tb Cornflour
    1/2 ts Bicarbonate of soda
    2 cl garlic
    600 g Lamb fillet; slightly frozen
    - cut in strips (6 x 1 cm)
    200 g Brown onion; cut in halves
    40 g Peanut oil
    1 tb Sambal oelek; to taste
    1 tb Hoisin sauce or kecap manis
    1/2 ts Chinese five spice
    1 tb Rice wine vinegar
    1 tb Sesame oil

    Add garlic and ginger to TM bowl. Chop 4 secs on speed 7.
    Scrape down sides of bowl.

    Add butterfly attachment. "I do this as I find that
    the meat does not 'catch' on the blades as much and
    makes a better looking dish.

    Add lamb to TM bowl and saute 8 mins/varoma/ Gentle
    stir setting/Counter-clockwise operation. Take OUT
    butterfly attachment.

    Add onions and all other sauces (including sambal oelek
    if using) and cook a further 5 mins/varoma/Gentle stir
    setting/ Counter-clockwise operation.

    Serve with steamed rice and vegetables.

    RECIPE FROM: https://www.recipecommunity.com.au

    Uncle Dirty Dave's Archives

    MMMMM

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  • From JIM WELLER@1:135/392 to DAVE DRUM on Sun Oct 23 23:47:00 2022
    Quoting Dave Drum to Jim Weller <=-

    Mandarin is a language and not a region or a people. If you
    mean Beijing cuisine, yeah they do that too here,

    I am heartily sorry that what my local Chinese food venues call
    their food does not meet with your non-Chinese approval.
    Mandarin cuisine ... is the local cuisine of Beijing

    Do not trust everything you read in Wikipedia.

    My local venues who actually cater to Beijing tourists never use
    that term. The Mandarins were powerful high level civil servants in
    the old Imperial days and do not exist in modern Communist China.
    The term itself is very derogatory there, just like Bourgeoisie was
    in the USSR or Elite in your more redneck regions.

    We have HuHot Mongolian Grill and Mongolian BBQ Asian Buffet.
    Mongoliann style is also served at James Home Kitchen, Sunny China
    House, K&S Hawaiian BBQ, Mimosa, China Wok, Hunan Restaurant, Tai Pan, Dynasty Asian Cuisine, China Star, and China King. (taken from a top
    10 listing)

    To start off with Mongolia is not part of China but is its own
    country located between China and the Siberian region of Russia. The
    climate there is harsh, cold and arid, and agriculture is very
    limited. The traditional diet was plain and not very appetising. It
    was based on boiled mutton, yogurt and grain and had more in common
    with Kazakhstan than China.

    The so-called Mongolian grill concept is a modern restaurant
    invention created by a guy originally from Beijing living in Taiwan.
    He wanted to call it Beijing barbecue but given the politics there,
    that wasn't a good idea.

    I first encountered it in the 80s in Edmonton and it's very tasty but
    not at all Mongolian.

    Title: Mongolian Lamb Hot Pot
    1 tb Sambal oelek; to taste
    1 tb Hoisin sauce or kecap manis

    Nope. None of those things.

    1/2 ts Chinese five spice
    1 tb Rice wine vinegar
    1 tb Sesame oil

    And probably not these either.

    TM bowl. Chop ... saute 8 mins ... Add onions and all other
    sauces

    And Hot Pot is a specific cooking style whereby a table of people
    dip bites of food into simmering broth in a communal pot and then
    dip their own portions into a variety of dips and condiments
    provided on the side. Whatever that was it's not Hot Pot.



    Cheers

    Jim


    ... You put this on-line, like, to the whole internet?

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