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Post by Clipper on May 13, 2024 22:24:13 GMT -5
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Post by Clipper on May 13, 2024 22:28:24 GMT -5
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Post by Atticus Pizzaballa on May 14, 2024 10:09:52 GMT -5
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Post by Clipper on May 14, 2024 11:02:50 GMT -5
I may try the Kimchi recipe. I can't remember the brand name but a local oriental food market carries a good spicy Kimchi that I like. It is hard to find real Kimchi that properly fermented and good and spicy. Keep the Beano handy, lol) Kathy doesn't like hot or spicy things so I will have to stir fry her a small batch without the Kimchi and then make mine. I recently bought a nice, thick bottomed steel wok and it makes a world of difference in cooking stir fry dishes. The old non-stick wok from Target was thin, shallow and didn't have room to really toss the food around in.
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Post by Atticus Pizzaballa on May 14, 2024 15:33:33 GMT -5
I may try the Kimchi recipe. I can't remember the brand name but a local oriental food market carries a good spicy Kimchi that I like. It is hard to find real Kimchi that properly fermented and good and spicy. Keep the Beano handy, lol) Kathy doesn't like hot or spicy things so I will have to stir fry her a small batch without the Kimchi and then make mine. I recently bought a nice, thick bottomed steel wok and it makes a world of difference in cooking stir fry dishes. The old non-stick wok from Target was thin, shallow and didn't have room to really toss the food around in. I like the type Walmart sells in the refrigerated section in the produce section Walmart has the mild and spicy. I like the mild and it tastes real good I think. When I was teaching a teacher in the Science Department was Jewish and always cooked Chinese food. She even had her kitchen in the house she built remodeled into a Chinese style kitchen so it is easier to assemble items needed for a meal. Makes me think that all the Jewish people I knew over the years cooked Chinese. She invited us to dinner one night and as a gift for the meal I bought her a large jar of herring in cream sauce. She laughed as she said how she hated that stuff!!!!! |
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Post by BHU on May 14, 2024 16:40:18 GMT -5
I like Chinese on occasion, my fave is General Tso's chicken with Thai peppers which are hotter then you know what. I took a shot at buying it frozen from Price Chopper a few weeks ago that you cook at home but it tasted like somebody ate it & didn't like it. Never again.
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Post by Clipper on May 14, 2024 19:00:18 GMT -5
When I worked in the base fire department there was a staff sergeant that was married to a Thia gal. She grew Thai peppers. They were only an inch or so long. He put two of them in a large GI pot of chili once and needless to say, none of us needed to add hot sauce. He brought some of the peppers for another GI once and while talking about how hot they were they duped a young airman into eating one raw and bet him $20 he couldn't eat the whole thing and swallow it. He did it but when he was done, his mouth burned so badly that he drank a quart of milk, ate several dixie cups of ice cream and even though he managed to cool his mouth he said his entire face felt like it was on fire and he was as red as a beet.
I love shrimp pad Thai and like it fairly hot. I have taken the sauce from the General Tso chicken and spooned it over my fried rice at a Chinese buffet. Just having those peppers in it makes it pretty spicy enough for me, even without eating any of the pepper.
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Post by Atticus Pizzaballa on May 15, 2024 15:42:49 GMT -5
Moo Goo Gai Pan. So far that little Chinese eatery in North Utica Shopping Center is best. I still have to try it at the small Chinese Japanese eatery in New York Mills in the strip Mall adjacent to Hapanowicz Market. My sister says they make the best Chinese food in the area.....
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Post by kit on May 16, 2024 10:14:12 GMT -5
When I played in the band in Ogdensburg in the early 60s I used to drive over the bridge to Canada and go to Brockville, Ontario to a restaurant called Diana's. They served Chinese food and my favorite was Sweet-N-Sour Pineapple Chicken Puffs. I had them many times. After I returned home I duplicated their recipe at home several times over the years, made first in a skillet then I bought an electric wok. I still make it now and then. I don't puff the chicken first any more, but the rest of the recipe is the same as it was 60 years ago. It's still my favorite because I love the taste combination of vinegar and sugar.
But I don't do Kimchi.
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