Not sure. I'm going mid-month and rescuing
some stuff like cooking equipment and books,
and he'll have to deal with the rest of it.

If you need some transport to move some of it, let us know. Also, that brisket came out of the smoker about midnight last night (Sunday). We
had a portion of it for dinner tonight and will be freezing it in
portions tomorrow. With a day's notice, we could defrost it for you:-}}

Thanks, that's a much-appreciated reassurance. I
may well take you up on it in a modest way.

Title: JADE SCALLOPS B1

A pretty classic American-Chinese-restaurant dish,
ringing true down to the selection of vegetables.
I'd thicken the sauce less, use about three times
the amount of sherry, and use different vegetables,
as I've long since gotten tired of canned baby corn
and water chestnuts, and less of them. As Uncle Tai
from the Hunan Yuan was fond of pointing out, classy
main dishes don't have many if any vegetables, and
where they appear, they come as a garnish only.
Sure, you might have a vegetable dish or two, but in
a meat or fish dish, they're just a distraction.

MMMMM----- Recipe via Meal-Master (tm) v7.07

Title: Crispy Chicken
Categories: Chinese, Poultry
Servings: 4

3/4 lb Boneless chicken pieces
2 c Oil
2/3 c All-purpose flour

MMMMM-----------------------------MARINADE----------------------------------
1 ts Chili bean sauce, or:
- chili powder
2 ts Rice wine or dry sherry
1 ts Light soy sauce
1 ts Dark soy sauce
2 ts Finely chopped ginger
1 tb Finely chopped scallions
1 ts Granulated sugar

CUT THE CHICKEN INTO STRIPS 2-inches-by-1/2-inch long and put them in a
large bowl. Blend the marinade ingredients together and pour the mixture
over the chicken. Mix well to ensure an even distribution. Allow the
chicken to marinate for 30-to-40 minutes at room temperature. Heat the
oil
in a deep-fat fryer or large wok until it is quite hot. Lightly sprinkle
the chicken strips with the flour and deep-fry them for 8 minutes. Remove
them and drain on paper towels. Serve at once.

KEN HOM PRODIGY GUEST CHEFS COOKBOOK

MMMMM
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On 05-04-18 15:06, Michael Loo <=-
spoke to Dale Shipp about 682 House <=-

as I've long since gotten tired of canned baby corn
and water chestnuts, and less of them. As Uncle Tai

We don't use them much ourselves either.

from the Hunan Yuan was fond of pointing out, classy
main dishes don't have many if any vegetables, and
where they appear, they come as a garnish only.
Sure, you might have a vegetable dish or two, but in
a meat or fish dish, they're just a distraction.

Gail does her version of Kung Pao Chicken that has far more vegetables
than found in the "classic" recipes. We like it. I think she sometimes
puts in even more vegetables than the recipe calls for.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Gail's Kung Pao Chicken
Categories: Chinese, Chicken, D/g, Boat
Yield: 4 servings

MMMMM------------------------CHICKEN MIX-----------------------------
1 lb Boneless chicken breasts
1 Egg white
1 tb Cornstarch

MMMMM-----------------------SAUCE MIXTURE----------------------------
1 ts Szechuan chili paste with
-garlic
4 tb Soy sauce
2 ts Dry sherry
2 ts Red wine vinegar
1 1/4 c Chicken broth
OR use water and 1 bul.cube
2 ts Oriental sesame oil
4 ts Cornstarch.
4 ea To 6 dried hot red pepper

MMMMM-------------------------VEGETABLES------------------------------
8 Scallions, cut into 1/2
-inch pieces.
1 md Green or red pepper;
- sliced into strips
1/4 c Carrots, thin sliced on bias
1 Handful of snow peas.
1/4 c Sliced mushrooms

MMMMM---------------------------OTHER--------------------------------
1 c Peanuts; Planters low salt
(Not dry roasted)
5 Dried hot red peppers
3 tb Peanut oil (divided)
1/4 ts Crushed red pepper seeds

Cut chicken breast into thumbnail sized pieces. Combine with egg
white and cornstarch into a small bowl. Toss to coat and set aside.

Mix sauce ingredients together, and set aside.

Precut vegetables. Have ready near wok. Have peanuts measured and
ready near wok.

NOW READY TO GO FOR FINAL PREPARATION.

Heat oil in wok over medium high heat. Add whole red pepper pods and
chicken and stir-fry until chicken separates and turns white, and
pepper pods turn blackish about 4 minutes. Remove with a slotted
spoon and set aside to drain on paper towels.

If pepper pods have not yet turned black at that point - remove from
chicken and place back in wok as you are stir frying the vegetables.

Add peanut oil to wok. (if needed)

Stir fry scallions, bell peppers, carrots and crushed red pepper for
30 seconds. Add mushrooms, cook for 1 minute longer. Add chicken back
in and stir-fry for one minute. Add sauce mixture and chow until
heated through and thickened. Add peanuts and mix. Add snow peas to
heat through.

Serve over rice.

== Courtesy of Dale & Gail Shipp, Columbia Md. ==

MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 02:35:32, 05 May 2018
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