Giant Squid Tentacles, green onions, peanuts, garlic, sichuan
pepper, black vinegar, soy sauce, sugar, sesame oil, yellow pepper,
ginger, and Thai bird peppers. With a side of Burning Ring of Fire
to kick in tomorrow morning.

https://i.postimg.cc/c1hRkvjt/Kung-Pao-Squid.jpg

On Tue, 13 Oct 2020 18:45:52 -0500, Sqwertz >
wrote:

>Giant Squid Tentacles, green onions, peanuts, garlic, sichuan
>pepper, black vinegar, soy sauce, sugar, sesame oil, yellow pepper,
>ginger, and Thai bird peppers. With a side of Burning Ring of Fire
>to kick in tomorrow morning.
>
>https://i.postimg.cc/c1hRkvjt/Kung-Pao-Squid.jpg

I love the ingredients and it looks great.

On Tuesday, October 13, 2020 at 6:45:58 PM UTC-5, Sqwertz wrote:
>
> Giant Squid Tentacles, green onions, peanuts, garlic, sichuan
> pepper, black vinegar, soy sauce, sugar, sesame oil, yellow pepper,
> ginger, and Thai bird peppers. With a side of Burning Ring of Fire
> to kick in tomorrow morning.
>
> https://i.postimg.cc/c1hRkvjt/Kung-Pao-Squid.jpg
>
Well, I'd love to see the picture but I keep getting "Your connection isn't private"
I've checked and it is so I don't know what the problem is.

On Tue, 13 Oct 2020 17:06:46 -0700 (PDT),
wrote:

> On Tuesday, October 13, 2020 at 6:45:58 PM UTC-5, Sqwertz wrote:
>>
>> Giant Squid Tentacles, green onions, peanuts, garlic, sichuan
>> pepper, black vinegar, soy sauce, sugar, sesame oil, yellow pepper,
>> ginger, and Thai bird peppers. With a side of Burning Ring of Fire
>> to kick in tomorrow morning.
>>
>> https://i.postimg.cc/c1hRkvjt/Kung-Pao-Squid.jpg
>>
> Well, I'd love to see the picture but I keep getting "Your connection isn't private"
> I've checked and it is so I don't know what the problem is.

I blocked it so just you couldn't see it.

-sw

On 10/13/2020 5:06 PM, wrote:
> On Tuesday, October 13, 2020 at 6:45:58 PM UTC-5, Sqwertz wrote:
>>
>> Giant Squid Tentacles, green onions, peanuts, garlic, sichuan
>> pepper, black vinegar, soy sauce, sugar, sesame oil, yellow pepper,
>> ginger, and Thai bird peppers. With a side of Burning Ring of Fire
>> to kick in tomorrow morning.
>>
>> https://i.postimg.cc/c1hRkvjt/Kung-Pao-Squid.jpg
>>
> Well, I'd love to see the picture but I keep getting "Your connection isn't private"
> I've checked and it is so I don't know what the problem is.
>


"i.postimg.cc has a security policy called HTTP Strict Transport
Security (HSTS), which means that Firefox can only connect to it
securely. You cant add an exception to visit this site.

The issue is most likely with the website, and there is nothing you can
do to resolve it. You can notify the websites administrator about the
problem."

On Tue, 13 Oct 2020 17:28:24 -0700, Taxed and Spent
> wrote:

>On 10/13/2020 5:06 PM, wrote:
>> On Tuesday, October 13, 2020 at 6:45:58 PM UTC-5, Sqwertz wrote:
>>>
>>> Giant Squid Tentacles, green onions, peanuts, garlic, sichuan
>>> pepper, black vinegar, soy sauce, sugar, sesame oil, yellow pepper,
>>> ginger, and Thai bird peppers. With a side of Burning Ring of Fire
>>> to kick in tomorrow morning.
>>>
>>> https://i.postimg.cc/c1hRkvjt/Kung-Pao-Squid.jpg
>>>
>> Well, I'd love to see the picture but I keep getting "Your connection isn't private"
>> I've checked and it is so I don't know what the problem is.
>>
>
>
>"i.postimg.cc has a security policy called HTTP Strict Transport
>Security (HSTS), which means that Firefox can only connect to it
>securely. You cant add an exception to visit this site.
>
>The issue is most likely with the website, and there is nothing you can
>do to resolve it. You can notify the websites administrator about the
>problem."

I'm using Firefox and didn't have a problem.

On 10/13/2020 5:51 PM, Bruce wrote:
> On Tue, 13 Oct 2020 17:28:24 -0700, Taxed and Spent
> > wrote:
>
>> On 10/13/2020 5:06 PM, wrote:
>>> On Tuesday, October 13, 2020 at 6:45:58 PM UTC-5, Sqwertz wrote:
>>>>
>>>> Giant Squid Tentacles, green onions, peanuts, garlic, sichuan
>>>> pepper, black vinegar, soy sauce, sugar, sesame oil, yellow pepper,
>>>> ginger, and Thai bird peppers. With a side of Burning Ring of Fire
>>>> to kick in tomorrow morning.
>>>>
>>>> https://i.postimg.cc/c1hRkvjt/Kung-Pao-Squid.jpg
>>>>
>>> Well, I'd love to see the picture but I keep getting "Your connection isn't private"
>>> I've checked and it is so I don't know what the problem is.
>>>
>>
>>
>> "i.postimg.cc has a security policy called HTTP Strict Transport
>> Security (HSTS), which means that Firefox can only connect to it
>> securely. You cant add an exception to visit this site.
>>
>> The issue is most likely with the website, and there is nothing you can
>> do to resolve it. You can notify the websites administrator about the
>> problem."
>
> I'm using Firefox and didn't have a problem.
>

works now.

On Tue, 13 Oct 2020 17:06:46 -0700 (PDT), "
> wrote:

>On Tuesday, October 13, 2020 at 6:45:58 PM UTC-5, Sqwertz wrote:
>>
>> Giant Squid Tentacles, green onions, peanuts, garlic, sichuan
>> pepper, black vinegar, soy sauce, sugar, sesame oil, yellow pepper,
>> ginger, and Thai bird peppers. With a side of Burning Ring of Fire
>> to kick in tomorrow morning.
>>
>> https://i.postimg.cc/c1hRkvjt/Kung-Pao-Squid.jpg
>>
>Well, I'd love to see the picture but I keep getting "Your connection isn't private"
>I've checked and it is so I don't know what the problem is.

I got it one time today also. It had something to do with a hacker.
Janet US

On Tue, 13 Oct 2020 18:45:52 -0500, Sqwertz >
wrote:

>Giant Squid Tentacles, green onions, peanuts, garlic, sichuan
>pepper, black vinegar, soy sauce, sugar, sesame oil, yellow pepper,
>ginger, and Thai bird peppers. With a side of Burning Ring of Fire
>to kick in tomorrow morning.
>
>https://i.postimg.cc/c1hRkvjt/Kung-Pao-Squid.jpg

Wow! That's O.K. I would eat that for any meal of the day.
Janet US

Sqwertz wrote:
>
> Giant Squid Tentacles, green onions, peanuts, garlic, sichuan
> pepper, black vinegar, soy sauce, sugar, sesame oil, yellow pepper,
> ginger, and Thai bird peppers. With a side of Burning Ring of Fire
> to kick in tomorrow morning.
>
> https://i.postimg.cc/c1hRkvjt/Kung-Pao-Squid.jpg

Damn tasty looking. I love Kung-Pao chicken.
Squid, I've only used for bait.
I've saved this post for your seasoning ideas. GT!

This was breakfast?

On Tue, 13 Oct 2020 18:45:52 -0500, Sqwertz wrote:

> Giant Squid Tentacles, green onions, peanuts, garlic, sichuan
> pepper, black vinegar, soy sauce, sugar, sesame oil, yellow pepper,
> ginger, and Thai bird peppers. With a side of Burning Ring of Fire
> to kick in tomorrow morning.
>
> https://i.postimg.cc/c1hRkvjt/Kung-Pao-Squid.jpg

Gong Bao chicken with peanuts
gong bao ji ding

(My comments/additions in parenthesis)

This dish, also known as Kung Pao chicken, has the curious
distinction of having been labelled as politically incorrect during
the Cultural Revolution. It is named after a late Qing Dynasty (late
nineteenth-century) governor of Sichuan, Ding Baozhen, who is said
to have particularly enjoyed eating it €“ gong bao was his official
title. This association with an Imperial bureaucrat was enough to
provoke the wrath of the Cultural Revolution radicals, and it was
renamed "fast-fried chicken cubes (hong bao ji ding) or "chicken
cubes with seared chillies (hu la ji ding) until its political
rehabilitation in the 1980s.

Ingredients
2 boneless chicken (squid/pork/tofu) breasts (about 500g or 1-1.25
pound in total)
3 cloves of garlic and an equivalent amount of ginger
5 spring onions, white/light green parts only (save tops for
garnish)
2 tbsp groundnut (or soybean) oil
a handful of dried red chillies (at least 10)
1 tsp whole Sichuan pepper (black seeds removed)
75g (2/3 cup) roasted peanuts

For the marinade: (double this)
½ tsp salt
2 tsp light soy sauce
2 tsp Shaoxing wine
1½ tsp potato flour (or corn starch)
(1 tsp sesame oil)

For the sauce: (triple this)
3 tsp sugar
¾ tsp potato flour (or 1 ts corn starch)
1 tsp dark soy sauce (or regular soy sauce)
1 tsp light (regular) soy sauce
3 tsp Chinkiang vinegar
1 tsp sesame oil
1 tbsp chicken stock

Serves 2 as a main dish with rice and one stir-fried vegetable dish,
4 with three other dishes

Cut the chicken as evenly as possible into 1cm strips and then
into small cubes. Mix with the marinade ingredients.
Peel and thinly slice the garlic and ginger, and chop the spring
onions into Icm (1/2 inch) chunks. Snip the chillies into 1.5cm (3/4
inch) sections, discarding seeds as far as possible. Combine the
sauce ingredients in a small bowl.
Pour a little groundnut (soy) oil into the wok and heat until it
smokes, swirling the oil around to cover the entire base of the wok.
Pour off into a heatproof container. Add 3 tbsp fresh oil and heat
over a high flame. When the oil is hot but not smoking, add the
chillies and Sichuan pepper and stir-fry for a few seconds until
they are fragrant (take care not to burn them - Might want to open a
window as the fumes are potent)
Add the chicken and continue to stir-fry. When the chicken cubes
have separated, add the ginger, garlic and spring onions and
stir-fry until they are fragrant and the meat is just cooked.
Give the sauce a stir and add to the wok, continuing to stir and
toss. As soon as the sauce has become thick and lustrous, add the
peanuts, mix them in, and serve immediately.

From Sichuan Cookery (Land of Plenty) Fuschia Dunlop

On Wednesday, October 14, 2020 at 10:08:51 AM UTC-4, Sqwertz wrote:
> On Tue, 13 Oct 2020 18:45:52 -0500, Sqwertz wrote:
>
> > Giant Squid Tentacles, green onions, peanuts, garlic, sichuan
> > pepper, black vinegar, soy sauce, sugar, sesame oil, yellow pepper,
> > ginger, and Thai bird peppers. With a side of Burning Ring of Fire
> > to kick in tomorrow morning.
> >
> > https://i.postimg.cc/c1hRkvjt/Kung-Pao-Squid.jpg

[recipe snipped]

Looks and sounds really good, Steve.

> From Sichuan Cookery (Land of Plenty) Fuschia Dunlop

Oh, yeah! She's a winner.

--
Silver Beitel