On Tue, 05 May 2009 17:46:47 -0700, Joseph Littleshoes wrote:

> Joseph Littleshoes wrote:
>>
>> sf wrote:
>>
>>> On Mon, 04 May 2009 22:35:10 -0700, Joseph Littleshoes
>>> > wrote:
>>>
>>>> Victor Sack wrote:
>>>>
>>>>> Damsel in dis Dress wrote:
>>>>>
>>>>>
>>>>>
>>>>>> Victor Sack wrote:
>>>>>>
>>>>>>
>>>>>>
>>>>>>>>>> General Tso's Chicken
>>>>>>>>>
>>>>>>>>>
>>>>> Here is how a certain very round-eyed person prepares the dish - there
>>>>> is both a recipe and a video - at
>>>>> <http://www.seriouseats.com/2007/02/fuchsia-dunlop-general-tso-and.html>
>>>>> - as posted a couple of times before.
>>>>>
>>>>> Bubba
>>>>
>>>>
>>>> Interesting, i have recently been thinking about making an Italian
>>>> ragu with chicken thighs, this looks like an interesting treatment of
>>>> the thighs.
>>>
>>>
>>>
>>> Have you ever seen it on a menu, Joseph? I am looking at a menu from
>>> a local Chinese restaurant (this one says Mandarin & Szechuan Cuisine)
>>> right now and it's not there. Someone mentioned getting it at a
>>> Chinese buffet. If that's the case, I'll never see it.
>>>
>>
>> No i had never heard of it either, i cant recall seeing it on a menu
>> here in the bay area but i talked to a friend of mine who lives in NYC
>> last night and he says its common there and as noted by previous
>> posters, varies greatly in quality from restaurant to restaurant.
>>
>> On the other hand, i often don't read a chinese menu very closely, often
>> i wouldn't know one dish from another by name and so while i don't
>> recall a mention of it i might just not have noticed it. Im going over
>> to chinatown to day and will look at menus.
>> --
>> JL
>>
>
> Ok! 7 of the 10 restaurants i checked had it on the menu, some had both
> 'generals chicken' and general tso's chicken' some just one or the
> other. The 3 restaurants that did not have it in English on their menus
> had very little in English on the menus, and lots, pages and pages in
> Chinese, so, for all i know, they may serve it also.
>
> With chicken thighs at .79¢ per pound in Chinatown i think i will probly
> try making it very soon.
>
> Tough if some one could recommend a mild chili pepper, i just don't know
> enough about the chili peppers to know which is which and i don't want
> to make it Hunan hot, mildly hot is ok but i don't like things too spicy
> hot.
>

if you want it less hot, just use fewer peppers than your recipe calls for.
the peppers themselves aren't generally eaten (at least i don't), but are
used to flavor the oil used in the stir-fried part of the recipe. most of
the recipes i see call for whole peppers, so the de-seeding and removal of
membranes (to make less hot) don't enter into it.

your pal,
blake