Subj : Re: Gen. Tso vs King Pao
To : Jim Weller
From : Dale Shipp
Date : Sun Oct 23 2022 01:29:08
-=> On 10-22-22 19:42, Jim Weller <=-
-=> spoke to Shawn Highfield about Gen. Tso vs King Pao <=-
JW> General Tso's chicken is not yet common in Canada, at least not by
JW> that name.
I am in a quandry as to how to pronounce Tso.
SH> So popular there is a version at a few Indian restaurants
SH> where it's served with cauliflower instead of chicken.
JW> 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.
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
... Shipwrecked in Silver Spring, Maryland. 01:38:54, 23 Oct 2022
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