On Wed, 06 May 2009 10:48:07 -0700, Joseph Littleshoes wrote:

> 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.

i generally have both sesame oil and 'red oil' or 'hot oil' on hand, but
i've seen the product you are speaking of. if i was going to use that for
something, i'd use a mix of the first two.

your pal,
blake