blake murphy wrote:
> Joseph Littleshoes 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
>>>>>
>>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

Thanks, i have seen bottles of "hot" chili pepper sesame oil at a local
Asian market but hesitated to purchase any as per reason stated.
--
JL