Subj : Re: Tso was: south of th
To : Dale Shipp
From : Dave Drum
Date : Sat Oct 15 2022 05:11:00
-=> Dale Shipp wrote to Dave Drum <=-
JW> That's putting it mildly! I had to look that up. What a tacky, nasty
JW> place it is! I would avoid it like the plague.
RH> It's a good place to stop if you need a rest room and can't make it
DS> We used to travel that route before I-95 came to be. The billboards
DS> were quite frequent, both to the south and to the north. It was never
DS> a good place for a motel stop and so we usually drove right through it.
DS> I-95 sort of isolated them. We did stop there once to see what the
DS> fuss was all about. Much ado about nothing, IMO.
DD> If you need a clean restroom continue to a state sponsored "rest
DD> area".
DS> 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.
DD> I has already saved that recipe. TYVM. The General Tso I get from the
DD> Chinese venues near me reminds me (spice/heat wise) of Kung Pao
DD> Chicken in that the chilies are stir-fried whole and thus easy to pick
DD> out and eat when you are ready .... which is my usual practice. If one
DD> of them should sneak up on me it can be quite a shock.
DD> Typically I put them on the edge of my plate and eat them, by
DD> themselves, singly. Which amazes the wait staff and sometimes my dining
DD> companions.
DS> We sat at the same table as the Hafflys at a Chinese restaurant during
DS> one of the picnics. What you say seemed to be Stephen's habit also.
DS> Except that this time, those peppers were much hotter than usual and he
DS> 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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