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 Mand
arin & 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 v
ery 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.??> ??> To change the subject a bit i had stopped ordering lemon chicken in ??> Chinese restaurants because it seemed to be too sweet most of the time, ??> i had it in L.A. once and it was delightful in a lemon broth with thinly ??> sliced lemons but then i went several years unable to find as good a ??> version in other restaurants.??> ??> Till a friend ordered it in a local Vietnamese restaurant where it was ??> made with lemon grass and lemon juice and little to no sugar, not sweet ??> at all, spicy & tart but
not sweet in a thin lemony broth rather than a ??> thick, syrupy, sugary sweet lemon sauce and that without the breading ??> common to many of the too sweet version.??> ??> I have found a consistency to it in Vietnamese restaurants that ??> encourages me to take a chance on it in one i am not familiar with ??> unlike most Chinese restaurants where i expect it to be too sweet for me.??> -- ??> JL??> ??> ??Thanks for that tip! My daughter always orders lemon chicken at ??one of the Chinese restaurants we go to, and I agree that it is ??way too sweet.????-- ??Jean B.??

On Tue 05 May 2009 06:12:02p, Jean B. told us...

> 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 Mand arin & 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 v
> ery 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.??> ??> To change
> the subject a bit i had stopped ordering lemon chicken in ??> Chinese
> restaurants because it seemed to be too sweet most of the time, ??> i
> had it in L.A. once and it was delightful in a lemon broth with thinly
> ??> sliced lemons but then i went several years unable to find as good a
> ??> version in other restaurants.??> ??> Till a friend ordered it in a
> local Vietnamese restaurant where it was ??> made with lemon grass and
> lemon juice and little to no sugar, not sweet ??> at all, spicy & tart
> but not sweet in a thin lemony broth rather than a ??> thick, syrupy,
> sugary sweet lemon sauce and that without the breading ??> common to
> many of the too sweet version.??> ??> I have found a consistency to it
> in Vietnamese restaurants that ??> encourages me to take a chance on it
> in one i am not familiar with ??> unlike most Chinese restaurants where
> i expect it to be too sweet for me.??> -- ??> JL??> ??> ??Thanks for
> that tip! My daughter always orders lemon chicken at ??one of the
> Chinese restaurants we go to, and I agree that it is ??way too
> sweet.????-- ??Jean B.??
>

What is this Jean?

--
Wayne Boatwright
------------------------------------------------------------------------
Recipe: A series of step ~by ~step instructions for preparing
ingredients you forgot to buy, in utensils you don't own, to make a
dish the dog wouldn't eat. ~Author Unknown

On Tue, 05 May 2009 21:12:02 -0400, "Jean B." > wrote:

>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 Mand
>arin & 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 v
>ery 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.??> ??> To change the subject a bit i had stopped ordering lemon chicken in ??> Chinese restaurants because it seemed to be too sweet most of the time, ??> i had it in L.A. once and it was delightful in a lemon broth with thinly ??> sliced lemons but then i went several years unable to find as good a ??> version in other restaurants.??> ??> Till a friend ordered it in a local Vietnamese restaurant where it was ??> made with lemon grass and lemon juice and little to no sugar, not sweet ??> at all, spicy & tart but
>not sweet in a thin lemony broth rather than a ??> thick, syrupy, sugary sweet lemon sauce and that without the breading ??> common to many of the too sweet version.??> ??> I have found a consistency to it in Vietnamese restaurants that ??> encourages me to take a chance on it in one i am not familiar with ??> unlike most Chinese restaurants where i expect it to be too sweet for me.??> -- ??> JL??> ??> ??Thanks for that tip! My daughter always orders lemon chicken at ??one of the Chinese restaurants we go to, and I agree that it is ??way too sweet.????-- ??Jean B.??


I think you need to turn your word wrap on

Jean B. wrote:
> Joseph Littleshoes wrote:
> General Tso's Chicken
> <http://www.seriouseats.com/2007/02/fuchsia-dunlop-general-tso-and.html>
> as posted a couple of times before.


> I have found a consistency to it
> in Vietnamese restaurants that encourages me to take a chance on it
> in one i am not familiar with unlike most Chinese restaurants where
> i expect it to be too sweet for me.

> Thanks for
> that tip! My daughter always orders lemon chicken at one of the
> Chinese restaurants we go to, and I agree that it is way too
> sweet.????-- ??Jean B.??

My pleasure, iirc the first dish of it i had in L.A. was at an Thai
restaurant, i still recall their pepper beef soup with fondness.
--
JL

On Tue, 05 May 2009 19:48:25 -0700, Joseph Littleshoes
> wrote:

>
>
>Jean B. wrote:
>> Joseph Littleshoes wrote:
>> General Tso's Chicken
>> <http://www.seriouseats.com/2007/02/fuchsia-dunlop-general-tso-and.html>
>> as posted a couple of times before.
>
>
>> I have found a consistency to it
>> in Vietnamese restaurants that encourages me to take a chance on it
>> in one i am not familiar with unlike most Chinese restaurants where
>> i expect it to be too sweet for me.
>
>> Thanks for
>> that tip! My daughter always orders lemon chicken at one of the
>> Chinese restaurants we go to, and I agree that it is way too
>> sweet.????-- ??Jean B.??
>
>My pleasure, iirc the first dish of it i had in L.A. was at an Thai
>restaurant, i still recall their pepper beef soup with fondness.


Would this be close?


* Exported from MasterCook *

Pho (Viet Pepper Beef Soup)

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds beef shin with bones -- or 2 medium oxtails,
cut up
1 medium onion -- unpeeled
5 ginger root slices
1 star anise piece
1 teaspoon salt
2 1/2 tablespoons Chinese fish sauce
1 medium Chinese vermicelli bundle
boiling water
1/2 pound leftover cooked sirloin -- (or beef tenderloin
or eye chuck), thinly sliced
3 scallions -- chopped
fresh cilantro sprigs
pepper
3 fresh sliced chiles

Boil beef (with bones) or oxtails in 3 quarts cold water. Skim off
foam and fat. Cover and simmer for 4 hours. Broil onion until flesh is
soft, turning often. Peel. Add onion, ginger, anise, salt, and fish
sauce to beef broth just before it has finished simmering. Also just
before beef broth finishes simmering, drop vermicelli into a pot of
boiling water. Cook 8 minutes, remove from water, rinse in cold water,
and drain.

Divide vermicelli into three equal portions and place in 3 individual
serving bowls. Divide beef into 3 equal portions and place on top of
vermicelli in the bowls. Garnish each bowl with scallions and 2 or 3
fresh cilantro sprigs. Strain broth, reserving beef and flavorings.
Pour one cup broth over contents of each bowl. Sprinkle with pepper
and chiles. Serve immediately. Reserved beef, flavorings, and extra
broth can be eaten separately.

Cuisine:
"Vietnamese"
- - - - - - - - - - - - - - - - -
- -

Per Serving (excluding unknown items): 1043 Calories; 57g Fat (50.7%
calories from fat); 103g Protein; 22g Carbohydrate; 2g Dietary Fiber;
246mg Cholesterol; 1367mg Sodium. Exchanges: 1 Grain(Starch); 14 Lean
Meat; 1 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.

wrote:
> Joseph Littleshoes wrote:
>
>>My pleasure, iirc the first dish of it i had in L.A. was at an Thai
>>restaurant, i still recall their pepper beef soup with fondness.
>
>
>
> Would this be close?

Not really. It was a Thai restaurant and I recall a distinctly saffron
yellow clear broth with pieces of thinly sliced beef and some chopped
scallions or possibly green onions.

Im sure there were other ingredients, spices & such, im pretty sure
there was some ginger and some sort of hot pepper in it. But no pasta
or other noodles or anise, just a thin but tasty broth, the sliced beef
(probly marinated) and some chopped scallions sprinkled on top.

Of course, it was at a time in my life when i was just discovering the
"big city" and was quite naive at the time.

That particular meal that included the pepper beef soup was just a
prelude to a night in the L.A. hills watching the city below and sipping
a chilled white wine on a terrace. Turning down some 'coke' with the
explanation that i only drank "pepsi" and yet in spite of that, at the
time, faux pas, spending an altogether enjoyable night "high" in the
Hollywood hills
--
JL



>
>
> * Exported from MasterCook *
>
> Pho (Viet Pepper Beef Soup)
>
> Recipe By :
> Serving Size : 3 Preparation Time :0:00
> Categories : Soup
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 4 pounds beef shin with bones -- or 2 medium oxtails,
> cut up
> 1 medium onion -- unpeeled
> 5 ginger root slices
> 1 star anise piece
> 1 teaspoon salt
> 2 1/2 tablespoons Chinese fish sauce
> 1 medium Chinese vermicelli bundle
> boiling water
> 1/2 pound leftover cooked sirloin -- (or beef tenderloin
> or eye chuck), thinly sliced
> 3 scallions -- chopped
> fresh cilantro sprigs
> pepper
> 3 fresh sliced chiles
>
> Boil beef (with bones) or oxtails in 3 quarts cold water. Skim off
> foam and fat. Cover and simmer for 4 hours. Broil onion until flesh is
> soft, turning often. Peel. Add onion, ginger, anise, salt, and fish
> sauce to beef broth just before it has finished simmering. Also just
> before beef broth finishes simmering, drop vermicelli into a pot of
> boiling water. Cook 8 minutes, remove from water, rinse in cold water,
> and drain.
>
> Divide vermicelli into three equal portions and place in 3 individual
> serving bowls. Divide beef into 3 equal portions and place on top of
> vermicelli in the bowls. Garnish each bowl with scallions and 2 or 3
> fresh cilantro sprigs. Strain broth, reserving beef and flavorings.
> Pour one cup broth over contents of each bowl. Sprinkle with pepper
> and chiles. Serve immediately. Reserved beef, flavorings, and extra
> broth can be eaten separately.
>
> Cuisine:
> "Vietnamese"
> - - - - - - - - - - - - - - - - -
> - -
>
> Per Serving (excluding unknown items): 1043 Calories; 57g Fat (50.7%
> calories from fat); 103g Protein; 22g Carbohydrate; 2g Dietary Fiber;
> 246mg Cholesterol; 1367mg Sodium. Exchanges: 1 Grain(Starch); 14 Lean
> Meat; 1 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.
>

On Tue, 05 May 2009 13:13:29 -0500, wrote:

>I have a friend who owns a restaurant, I used to work with his
>daughter. We became very good friends over the years, we frequented
>his family's little restaurant once a week, sometimes more
>Now we take my son and his fiance there when we want Chinese, his
>sons now run it but when we come for dinner he cooks I watch, works
>for me..

That's wonderful!!!

There is a pizza "joint" that I've gone to since I began dating my
husband (mumble, mumble years ago). The owner retired and the place
was sold to a long time customer. Now the "new owner's son is in
charge as much as the owner is. They have two locations now.... one
is close to their home town (across "the bridge") and the other one is
here - the original location.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Tue, 05 May 2009 17:27:39 GMT, "James Silverton"
> wrote:

> sf wrote on Tue, 05 May 2009 08:26:15 -0700:
>
>>> General Tso was a remarkably effective and ruthless 19th
>>> century general from Hunan. I supect googling will come up
>>> with the reason why his name was attached to the dish.
>
>> I'm not interested in why it's named after Tso,
>
>Are you completely devoid of curiosity? :-)

Hmmm. Maybe I am!



--
I love cooking with wine.
Sometimes I even put it in the food.

On Tue, 05 May 2009 21:22:30 -0500, wrote:

>On Tue, 05 May 2009 21:12:02 -0400, "Jean B." > wrote:
>
>>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 Mand
>>arin & 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 v
>>ery 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.??> ??> To change the subject a bit i had stopped ordering lemon chicken in ??> Chinese restaurants because it seemed to be too sweet most of the time, ??> i had it in L.A. once and it was delightful in a lemon broth with thinly ??> sliced lemons but then i went several years unable to find as good a ??> version in other restaurants.??> ??> Till a friend ordered it in a local Vietnamese restaurant where it was ??> made with lemon grass and lemon juice and little to no sugar, not sweet ??> at all, spicy & tart but
>>not sweet in a thin lemony broth rather than a ??> thick, syrupy, sugary sweet lemon sauce and that without the breading ??> common to many of the too sweet version.??> ??> I have found a consistency to it in Vietnamese restaurants that ??> encourages me to take a chance on it in one i am not familiar with ??> unlike most Chinese restaurants where i expect it to be too sweet for me.??> -- ??> JL??> ??> ??Thanks for that tip! My daughter always orders lemon chicken at ??one of the Chinese restaurants we go to, and I agree that it is ??way too sweet.????-- ??Jean B.??
>
>
>I think you need to turn your word wrap on

Something happened. Her posts are usually readable.

--
I love cooking with wine.
Sometimes I even put it in the food.

Joseph Littleshoes wrote:
>
>
> Jean B. wrote:
>> Joseph Littleshoes wrote:
>> General Tso's Chicken
>> <http://www.seriouseats.com/2007/02/fuchsia-dunlop-general-tso-and.html>
>> as posted a couple of times before.
>
>
>> I have found a consistency to it in Vietnamese restaurants that
>> encourages me to take a chance on it in one i am not familiar with
>> unlike most Chinese restaurants where i expect it to be too sweet for me.
>
>> Thanks for that tip! My daughter always orders lemon chicken at one
>> of the Chinese restaurants we go to, and I agree that it is way too
>> sweet.????-- ??Jean B.??
>
> My pleasure, iirc the first dish of it i had in L.A. was at an Thai
> restaurant, i still recall their pepper beef soup with fondness.
> --
> JL
>
>
(I am interested to see that everything above your words looks
normal....)

--
Jean B.

sf wrote:
> On Tue, 05 May 2009 21:22:30 -0500, wrote:
>
>> On Tue, 05 May 2009 21:12:02 -0400, "Jean B." > wrote:
>>
>>> 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
Mand
>>> arin & 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 v
>>> ery 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.??> ??> To change the subject a bit i had stopped ordering lemon chicken in ??> Chinese restaurants because it seemed to be too sweet most of the time, ??> i had it in L.A. once and it was delightful in a lemon broth with thinly ??> sliced lemons but then i went several years unable to find as good a ??> version in other restaurants.??> ??> Till a friend ordered it in a local Vietnamese restaurant where it was ??> made with lemon grass and lemon juice and little to no sugar, not sweet ??> at all, spicy & tart
but
>>> not sweet in a thin lemony broth rather than a ??> thick, syrupy, sugary sweet lemon sauce and that without the breading ??> common to many of the too sweet version.??> ??> I have found a consistency to it in Vietnamese restaurants that ??> encourages me to take a chance on it in one i am not familiar with ??> unlike most Chinese restaurants where i expect it to be too sweet for me.??> -- ??> JL??> ??> ??Thanks for that tip! My daughter always orders lemon chicken at ??one of the Chinese restaurants we go to, and I agree that it is ??way too sweet.????-- ??Jean B.??
>>
>> I think you need to turn your word wrap on
>
> Something happened. Her posts are usually readable.
>
Yes, something odd is going on. Why, when quoted by Joseph, did
everything look normal? I haven't fiddled with my settings and
will go look at them.

--
Jean B.

Wayne Boatwright wrote:
> On Tue 05 May 2009 06:12:02p, Jean B. told us...
>
>> 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 Mand arin & 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 v
>> ery 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.??> ??> To change
>> the subject a bit i had stopped ordering lemon chicken in ??> Chinese
>> restaurants because it seemed to be too sweet most of the time, ??> i
>> had it in L.A. once and it was delightful in a lemon broth with thinly
>> ??> sliced lemons but then i went several years unable to find as good a
>> ??> version in other restaurants.??> ??> Till a friend ordered it in a
>> local Vietnamese restaurant where it was ??> made with lemon grass and
>> lemon juice and little to no sugar, not sweet ??> at all, spicy & tart
>> but not sweet in a thin lemony broth rather than a ??> thick, syrupy,
>> sugary sweet lemon sauce and that without the breading ??> common to
>> many of the too sweet version.??> ??> I have found a consistency to it
>> in Vietnamese restaurants that ??> encourages me to take a chance on it
>> in one i am not familiar with ??> unlike most Chinese restaurants where
>> i expect it to be too sweet for me.??> -- ??> JL??> ??> ??Thanks for
>> that tip! My daughter always orders lemon chicken at ??one of the
>> Chinese restaurants we go to, and I agree that it is ??way too
>> sweet.????-- ??Jean B.??
>>
>
> What is this Jean?
>
Beats me! I didn't look like then when I was typing it up. How odd.

--
Jean B.

On Wed, 06 May 2009 09:24:23 -0400, "Jean B." > wrote:

>Joseph Littleshoes wrote:
>>
>>
>> Jean B. wrote:
>>> Joseph Littleshoes wrote:
>>> General Tso's Chicken
>>> <http://www.seriouseats.com/2007/02/fuchsia-dunlop-general-tso-and.html>
>>> as posted a couple of times before.
>>

Ordered the Land Of Plenty this morning, I love Sichuan


>>
>>> I have found a consistency to it in Vietnamese restaurants that
>>> encourages me to take a chance on it in one i am not familiar with
>>> unlike most Chinese restaurants where i expect it to be too sweet for me.
>>
>>> Thanks for that tip! My daughter always orders lemon chicken at one
>>> of the Chinese restaurants we go to, and I agree that it is way too
>>> sweet.????-- ??Jean B.??
>>
>> My pleasure, iirc the first dish of it i had in L.A. was at an Thai
>> restaurant, i still recall their pepper beef soup with fondness.
>> --
>> JL
>>
>>
>(I am interested to see that everything above your words looks
>normal....)

On Wed 06 May 2009 06:31:37a, Jean B. told us...

> Wayne Boatwright wrote:
>> On Tue 05 May 2009 06:12:02p, Jean B. told us...
>>
>>> 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/f...p-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 Mand arin & 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 v
>>> ery 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.??> ??> To change
>>> the subject a bit i had stopped ordering lemon chicken in ??> Chinese
>>> restaurants because it seemed to be too sweet most of the time, ??> i
>>> had it in L.A. once and it was delightful in a lemon broth with thinly
>>> ??> sliced lemons but then i went several years unable to find as good
a
>>> ??> version in other restaurants.??> ??> Till a friend ordered it in a
>>> local Vietnamese restaurant where it was ??> made with lemon grass and
>>> lemon juice and little to no sugar, not sweet ??> at all, spicy & tart
>>> but not sweet in a thin lemony broth rather than a ??> thick, syrupy,
>>> sugary sweet lemon sauce and that without the breading ??> common to
>>> many of the too sweet version.??> ??> I have found a consistency to it
>>> in Vietnamese restaurants that ??> encourages me to take a chance on it
>>> in one i am not familiar with ??> unlike most Chinese restaurants where
>>> i expect it to be too sweet for me.??> -- ??> JL??> ??> ??Thanks for
>>> that tip! My daughter always orders lemon chicken at ??one of the
>>> Chinese restaurants we go to, and I agree that it is ??way too
>>> sweet.????-- ??Jean B.??
>>>
>>
>> What is this Jean?
>>
> Beats me! I didn't look like then when I was typing it up. How odd.
>

Mysteries will never cease. <g>

--
Wayne Boatwright
------------------------------------------------------------------------
If God had intended us to follow recipes, He wouldn't have given us
grandmothers. ~Linda Henley

Wayne Boatwright wrote:
> On Wed 06 May 2009 06:31:37a, Jean B. told us...
>
>> Wayne Boatwright wrote:
>>> On Tue 05 May 2009 06:12:02p, Jean B. told us...
>>>
>>>> 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/f...p-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 Mand arin & 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 v
>>>> ery 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.??> ??> To change
>>>> the subject a bit i had stopped ordering lemon chicken in ??> Chinese
>>>> restaurants because it seemed to be too sweet most of the time, ??> i
>>>> had it in L.A. once and it was delightful in a lemon broth with thinly
>>>> ??> sliced lemons but then i went several years unable to find as good
> a
>>>> ??> version in other restaurants.??> ??> Till a friend ordered it in a
>>>> local Vietnamese restaurant where it was ??> made with lemon grass and
>>>> lemon juice and little to no sugar, not sweet ??> at all, spicy & tart
>>>> but not sweet in a thin lemony broth rather than a ??> thick, syrupy,
>>>> sugary sweet lemon sauce and that without the breading ??> common to
>>>> many of the too sweet version.??> ??> I have found a consistency to it
>>>> in Vietnamese restaurants that ??> encourages me to take a chance on it
>>>> in one i am not familiar with ??> unlike most Chinese restaurants where
>>>> i expect it to be too sweet for me.??> -- ??> JL??> ??> ??Thanks for
>>>> that tip! My daughter always orders lemon chicken at ??one of the
>>>> Chinese restaurants we go to, and I agree that it is ??way too
>>>> sweet.????-- ??Jean B.??
>>>>
>>> What is this Jean?
>>>
>> Beats me! I didn't look like then when I was typing it up. How odd.
>>
>
> Mysteries will never cease. <g>
>
And the quoted stuff, which I left, still looks odd, while my new
prose looks okay. Very strange.

--
Jean B.

"sf" > wrote in message
...
> On Sun, 3 May 2009 02:15:51 -0400, "jmcquown" >
> wrote:
>
>>"sf" > wrote in message
>>news
>>> On Sat, 02 May 2009 22:37:36 -0500, Damsel in dis Dress
>>> > wrote:
>>>>
>>>> General Tso's Chicken
>>>
>>> Sorry. I'd never heard of that dish before Jerry Seinfeld and I still
>>> haven't seen it on a menu, so I laugh when I see that title.
>>>
>>
>>
>>Heh, it's on every Chinese menu I've ever seen (and then some). I can't
>>believe you've never seen it on a menu.
>>
> Maybe it has something to do with you being back East.
>

Actually I've seen it all over the country, all my life. Including in
California. It's nothing new.

Jill

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

On Wed, 06 May 2009 09:27:32 -0400, Jean B. wrote:

> sf wrote:
>> On Tue, 05 May 2009 21:22:30 -0500, wrote:
>>
>>> On Tue, 05 May 2009 21:12:02 -0400, "Jean B." > wrote:
>>>
>>>> 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
> Mand
>>>> arin & 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 v
>>>> ery 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.??> ??> To change the subject a bit i had stopped ordering lemon chicken in ??> Chinese restaurants because it seemed to be too sweet most of the time, ??> i had it in L.A. once and it was delightful in a lemon broth with thinly ??> sliced lemons but then i went several years unable to find as good a ??> version in other restaurants.??> ??> Till a friend ordered it in a local Vietnamese restaurant where it was ??> made with lemon grass and lemon juice and little to no sugar, not sweet ??> at all, spicy & tart
> but
>>>> not sweet in a thin lemony broth rather than a ??> thick, syrupy, sugary sweet lemon sauce and that without the breading ??> common to many of the too sweet version.??> ??> I have found a consistency to it in Vietnamese restaurants that ??> encourages me to take a chance on it in one i am not familiar with ??> unlike most Chinese restaurants where i expect it to be too sweet for me.??> -- ??> JL??> ??> ??Thanks for that tip! My daughter always orders lemon chicken at ??one of the Chinese restaurants we go to, and I agree that it is ??way too sweet.????-- ??Jean B.??
>>>
>>> I think you need to turn your word wrap on
>>
>> Something happened. Her posts are usually readable.
>>
> Yes, something odd is going on. Why, when quoted by Joseph, did
> everything look normal? I haven't fiddled with my settings and
> will go look at them.

this one looks fine; the first was cocked up to my (and apparently others')
reader.

your pal,
blake

In article 7>,
Wayne Boatwright > wrote:

> On Wed 06 May 2009 06:31:37a, Jean B. told us...
>
> > Wayne Boatwright wrote:
> >> On Tue 05 May 2009 06:12:02p, Jean B. told us...

> >>> Chinese restaurants we go to, and I agree that it is ??way too
> >>> sweet.????-- ??Jean B.??
> >>>
> >>
> >> What is this Jean?
> >>
> > Beats me! I didn't look like then when I was typing it up. How odd.
> >
>
> Mysteries will never cease. <g>

Full headers on Jean's original show a character set that neither I nor
my news client have ever heard of. Changing the character set on my end
didn't fix it, though (although I only tried one).

--
Dan Abel
Petaluma, California USA

Jean B. wrote:
>>>
>>> I think you need to turn your word wrap on
>>
>>
>> Something happened. Her posts are usually readable.
>>
> Yes, something odd is going on. Why, when quoted by Joseph, did
> everything look normal? I haven't fiddled with my settings and will go
> look at them.
>

I merely took the time to edit your response. I didn't think it was
necessary to state the obvious. Your preferences for posting are
obviously not set correctly.

I use a mac and netscape so while it is easy for me to go to the tool
bar 'edit' menu and choose 'netscape preferences' and set the quoting
style how i want it to be, i have no idea what systems you are using.
--
JL

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

On Wed 06 May 2009 10:25:26a, Dan Abel told us...

> In article 7>,
> Wayne Boatwright > wrote:
>
>> On Wed 06 May 2009 06:31:37a, Jean B. told us...
>>
>> > Wayne Boatwright wrote:
>> >> On Tue 05 May 2009 06:12:02p, Jean B. told us...
>
>> >>> Chinese restaurants we go to, and I agree that it is ??way too
>> >>> sweet.????-- ??Jean B.??
>> >>>
>> >>
>> >> What is this Jean?
>> >>
>> > Beats me! I didn't look like then when I was typing it up. How odd.
>> >
>>
>> Mysteries will never cease. <g>
>
> Full headers on Jean's original show a character set that neither I nor
> my news client have ever heard of. Changing the character set on my end
> didn't fix it, though (although I only tried one).
>

I just tried that also, bit it didn't fix it.

--
Wayne Boatwright
------------------------------------------------------------------------
Hunger is the best sauce in the world. ~Cervantes

On Wed, 06 May 2009 19:14:15 GMT, Wayne Boatwright
> wrote:

>On Wed 06 May 2009 10:25:26a, Dan Abel told us...
>
>> In article 7>,
>> Wayne Boatwright > wrote:
>>
>>> On Wed 06 May 2009 06:31:37a, Jean B. told us...
>>>
>>> > Wayne Boatwright wrote:
>>> >> On Tue 05 May 2009 06:12:02p, Jean B. told us...
>>
>>> >>> Chinese restaurants we go to, and I agree that it is ??way too
>>> >>> sweet.????-- ??Jean B.??
>>> >>>
>>> >>
>>> >> What is this Jean?
>>> >>
>>> > Beats me! I didn't look like then when I was typing it up. How odd.
>>> >
>>>
>>> Mysteries will never cease. <g>
>>
>> Full headers on Jean's original show a character set that neither I nor
>> my news client have ever heard of. Changing the character set on my end
>> didn't fix it, though (although I only tried one).
>>
>
>I just tried that also, bit it didn't fix it.


I went in my news reader and re-set it to default, fixed it on my end.

On Wed 06 May 2009 01:01:10p, told us...

> On Wed, 06 May 2009 19:14:15 GMT, Wayne Boatwright
> > wrote:
>
>>On Wed 06 May 2009 10:25:26a, Dan Abel told us...
>>
>>> In article 7>,
>>> Wayne Boatwright > wrote:
>>>
>>>> On Wed 06 May 2009 06:31:37a, Jean B. told us...
>>>>
>>>> > Wayne Boatwright wrote:
>>>> >> On Tue 05 May 2009 06:12:02p, Jean B. told us...
>>>
>>>> >>> Chinese restaurants we go to, and I agree that it is ??way too
>>>> >>> sweet.????-- ??Jean B.??
>>>> >>>
>>>> >>
>>>> >> What is this Jean?
>>>> >>
>>>> > Beats me! I didn't look like then when I was typing it up. How
odd.
>>>> >
>>>>
>>>> Mysteries will never cease. <g>
>>>
>>> Full headers on Jean's original show a character set that neither I nor
>>> my news client have ever heard of. Changing the character set on my
end
>>> didn't fix it, though (although I only tried one).
>>>
>>
>>I just tried that also, bit it didn't fix it.
>
>
> I went in my news reader and re-set it to default, fixed it on my end.

Okay, just tried that, but it didn't work for me. May depend on
newsreader.


--
Wayne Boatwright
------------------------------------------------------------------------
Anybody who believes that the way to a man's heart is through his
stomach flunked geography. ~Robert Byrne

blake murphy wrote:
> On Wed, 06 May 2009 09:27:32 -0400, Jean B. wrote:
>
>> sf wrote:
>>> On Tue, 05 May 2009 21:22:30 -0500, wrote:
>>>
>>>> On Tue, 05 May 2009 21:12:02 -0400, "Jean B." > wrote:
>>>>
>>>>> 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 sa
ys
>> Mand
>>>>> arin & 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 v
>>>>> ery 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.??> ??> To change the subject a bit i had stopped ordering lemon chicken in ??> Chinese restaurants because it seemed to be too sweet most of the time, ??> i had it in L.A. once and it was delightful in a lemon broth with thinly ??> sliced lemons but then i went several years unable to find as good a ??> version in other restaurants.??> ??> Till a friend ordered it in a local Vietnamese restaurant where it was ??> made with lemon grass and lemon juice and little to no sugar, not sweet ??> at all, spicy & ta
rt
>> but
>>>>> not sweet in a thin lemony broth rather than a ??> thick, syrupy, sugary sweet lemon sauce and that without the breading ??> common to many of the too sweet version.??> ??> I have found a consistency to it in Vietnamese restaurants that ??> encourages me to take a chance on it in one i am not familiar with ??> unlike most Chinese restaurants where i expect it to be too sweet for me.??> -- ??> JL??> ??> ??Thanks for that tip! My daughter always orders lemon chicken at ??one of the Chinese restaurants we go to, and I agree that it is ??way too sweet.????-- ??Jean B.??
>>>> I think you need to turn your word wrap on
>>> Something happened. Her posts are usually readable.
>>>
>> Yes, something odd is going on. Why, when quoted by Joseph, did
>> everything look normal? I haven't fiddled with my settings and
>> will go look at them.
>
> this one looks fine; the first was cocked up to my (and apparently others')
> reader.
>
> your pal,
> blake

Yes, I saw that when when asked about it. Very strange.

--
Jean B.

Dan Abel wrote:
> In article 7>,
> Wayne Boatwright > wrote:
>
>> On Wed 06 May 2009 06:31:37a, Jean B. told us...
>>
>>> Wayne Boatwright wrote:
>>>> On Tue 05 May 2009 06:12:02p, Jean B. told us...
>
>>>>> Chinese restaurants we go to, and I agree that it is ??way too
>>>>> sweet.????-- ??Jean B.??
>>>>>
>>>> What is this Jean?
>>>>
>>> Beats me! I didn't look like then when I was typing it up. How odd.
>>>
>> Mysteries will never cease. <g>
>
> Full headers on Jean's original show a character set that neither I nor
> my news client have ever heard of. Changing the character set on my end
> didn't fix it, though (although I only tried one).
>
Very strange. I wonder whether that was the post that asked about
the character set as I was sending it. I figured it referred back
to whatever I quoted.

--
Jean B.

Joseph Littleshoes wrote:
>
>
> Jean B. wrote:
>>>>
>>>> I think you need to turn your word wrap on
>>>
>>>
>>> Something happened. Her posts are usually readable.
>>>
>> Yes, something odd is going on. Why, when quoted by Joseph, did
>> everything look normal? I haven't fiddled with my settings and will
>> go look at them.
>>
>
> I merely took the time to edit your response. I didn't think it was
> necessary to state the obvious. Your preferences for posting are
> obviously not set correctly.
>
> I use a mac and netscape so while it is easy for me to go to the tool
> bar 'edit' menu and choose 'netscape preferences' and set the quoting
> style how i want it to be, i have no idea what systems you are using.
> --
> JL
>
No, I don't think that's the case. My posts normally look okay.
That was an aberration, and I have changed nothing.

--
Jean B.

Wayne Boatwright wrote:
> On Wed 06 May 2009 01:01:10p, told us...
>
>> On Wed, 06 May 2009 19:14:15 GMT, Wayne Boatwright
>> > wrote:
>>
>>> On Wed 06 May 2009 10:25:26a, Dan Abel told us...
>>>
>>>> In article 7>,
>>>> Wayne Boatwright > wrote:
>>>>
>>>>> On Wed 06 May 2009 06:31:37a, Jean B. told us...
>>>>>
>>>>>> Wayne Boatwright wrote:
>>>>>>> On Tue 05 May 2009 06:12:02p, Jean B. told us...
>>>>>>>> Chinese restaurants we go to, and I agree that it is ??way too
>>>>>>>> sweet.????-- ??Jean B.??
>>>>>>>>
>>>>>>> What is this Jean?
>>>>>>>
>>>>>> Beats me! I didn't look like then when I was typing it up. How
> odd.
>>>>> Mysteries will never cease. <g>
>>>> Full headers on Jean's original show a character set that neither I nor
>>>> my news client have ever heard of. Changing the character set on my
> end
>>>> didn't fix it, though (although I only tried one).
>>>>
>>> I just tried that also, bit it didn't fix it.
>>
>> I went in my news reader and re-set it to default, fixed it on my end.
>
> Okay, just tried that, but it didn't work for me. May depend on
> newsreader.
>
>
But the problem is just in this thread, right?

--
Jean B.

Dan Abel wrote:

> In article 7>,
> Wayne Boatwright > wrote:
>
> > On Wed 06 May 2009 06:31:37a, Jean B. told us...
> >
> > > Wayne Boatwright wrote:

> > >> What is this Jean?
> > >>
> > > Beats me! I didn't look like then when I was typing it up. How
> > > odd.
> > >
> >
> > Mysteries will never cease. <g>
>
> Full headers on Jean's original show a character set that neither I
> nor my news client have ever heard of.

Ah. "x-mac-roman". XanaNews ignored it and went with its default, US
ASCII.




Brian

--
Day 93 of the "no grouchy usenet posts" project

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

In article >,
blake murphy > wrote:

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

> > 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.

Hot oil (a pale red liquid with no solids in it) is incredibly cheap and
can be found at any Chinese grocery. Put it in your food a drop at a
time. If you find it too hot, find someone to give it to or toss it.
Whole dried chiles are a little better, but it takes experience to use
them. Once I get a dish hot enough for me, it's too hot for my wife.
It's just easier for me to add hot oil at the table.

--
Dan Abel
Petaluma, California USA

On Thu, 07 May 2009 09:49:00 -0700, Dan Abel wrote:

> In article >,
> blake murphy > wrote:
>
>> On Wed, 06 May 2009 10:48:07 -0700, Joseph Littleshoes wrote:
>
>>> 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.
>
> Hot oil (a pale red liquid with no solids in it) is incredibly cheap and
> can be found at any Chinese grocery. Put it in your food a drop at a
> time. If you find it too hot, find someone to give it to or toss it.
> Whole dried chiles are a little better, but it takes experience to use
> them. Once I get a dish hot enough for me, it's too hot for my wife.
> It's just easier for me to add hot oil at the table.

hot oil (and sesame oil) have crept into regular grocery stores in the d.c.
area, or at least those with an 'asian food' section. probably not as
cheap, though.

your pal,
blake

In article >,
blake murphy > wrote:

> On Thu, 07 May 2009 09:49:00 -0700, Dan Abel wrote:

> > Hot oil (a pale red liquid with no solids in it) is incredibly cheap and
> > can be found at any Chinese grocery. Put it in your food a drop at a
> > time. If you find it too hot, find someone to give it to or toss it.
> > Whole dried chiles are a little better, but it takes experience to use
> > them. Once I get a dish hot enough for me, it's too hot for my wife.
> > It's just easier for me to add hot oil at the table.
>
> hot oil (and sesame oil) have crept into regular grocery stores in the d.c.
> area, or at least those with an 'asian food' section. probably not as
> cheap, though.

I stopped by the local supermarket yesterday and looked. They had three
hot oils, two of them sesame oil. The bottles were roughly the same
size and price, all over US$4.00 for a few ounces. They did have lots
of kinds of chili paste.

Our nearest Chinese grocery is beyond walking distance, and it's very
small.

--
Dan Abel
Petaluma, California USA

Dan Abel wrote:
> In article >,
> blake murphy > wrote:
>
>
>>On Thu, 07 May 2009 09:49:00 -0700, Dan Abel wrote:
>
>
>>>Hot oil (a pale red liquid with no solids in it) is incredibly cheap and
>>>can be found at any Chinese grocery. Put it in your food a drop at a
>>>time. If you find it too hot, find someone to give it to or toss it.
>>>Whole dried chiles are a little better, but it takes experience to use
>>>them. Once I get a dish hot enough for me, it's too hot for my wife.
>>>It's just easier for me to add hot oil at the table.
>>
>>hot oil (and sesame oil) have crept into regular grocery stores in the d.c.
>>area, or at least those with an 'asian food' section. probably not as
>>cheap, though.
>
>
> I stopped by the local supermarket yesterday and looked. They had three
> hot oils, two of them sesame oil. The bottles were roughly the same
> size and price, all over US$4.00 for a few ounces. They did have lots
> of kinds of chili paste.
>
> Our nearest Chinese grocery is beyond walking distance, and it's very
> small.
>

Here's some pics of the Asian shopping area, "Chinatown" near where i
live. With in easy walking distance, strolled through to day and got 8
small artichokes for a dollar

The building in the first picture has been "gentrified" since the photo
was taken. "Preserved" and "restored" and so still there even if its
former 'low rent' tenants are not. The second floor used to be very
inexpensive apartments

http://pics4.city-data.com/cpicv/vfiles21496.jpg
http://imgs.sfgate.com/c/pictures/20...0499901561.jpg
http://johnsonleung.files.wordpress....8/img_4173.jpg
http://www.pandagator.info/images/Sa...-chinatown.jpg
--
JL

On Fri, 08 May 2009 14:54:45 -0700, Joseph Littleshoes wrote:

> Dan Abel wrote:
>> In article >,
>> blake murphy > wrote:
>>
>>>On Thu, 07 May 2009 09:49:00 -0700, Dan Abel wrote:
>>
>>>>Hot oil (a pale red liquid with no solids in it) is incredibly cheap and
>>>>can be found at any Chinese grocery. Put it in your food a drop at a
>>>>time. If you find it too hot, find someone to give it to or toss it.
>>>>Whole dried chiles are a little better, but it takes experience to use
>>>>them. Once I get a dish hot enough for me, it's too hot for my wife.
>>>>It's just easier for me to add hot oil at the table.
>>>
>>>hot oil (and sesame oil) have crept into regular grocery stores in the d.c.
>>>area, or at least those with an 'asian food' section. probably not as
>>>cheap, though.
>>
>> I stopped by the local supermarket yesterday and looked. They had three
>> hot oils, two of them sesame oil. The bottles were roughly the same
>> size and price, all over US$4.00 for a few ounces. They did have lots
>> of kinds of chili paste.
>>
>> Our nearest Chinese grocery is beyond walking distance, and it's very
>> small.
>>
>
> Here's some pics of the Asian shopping area, "Chinatown" near where i
> live. With in easy walking distance, strolled through to day and got 8
> small artichokes for a dollar
>
> The building in the first picture has been "gentrified" since the photo
> was taken. "Preserved" and "restored" and so still there even if its
> former 'low rent' tenants are not. The second floor used to be very
> inexpensive apartments
>
> http://pics4.city-data.com/cpicv/vfiles21496.jpg
> http://imgs.sfgate.com/c/pictures/20...0499901561.jpg
> http://johnsonleung.files.wordpress....8/img_4173.jpg
> http://www.pandagator.info/images/Sa...-chinatown.jpg

looks like a fun area.

your pal,
blake