Text 27039, 86 rader
Skriven 2009-08-04 14:09:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: you people spice 977
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 DS> When last seen, they were sitting in the window sill behind the sink.

So they were.

 -=> Dale Shipp said to Dave Sacerdote <=-

 DS> Glad to hear that -- and hope a complete recovery soon for both of you
 DS> (and that the symptoms are limited to just the two of you).

The latest report, as of this AM, is favorable.

 DSac> Hope you guys found the capicola. :)
 DS> Yes, and Burton took it home with him.

There was another, which will wing its way northwestward fairly
soon if I remember and if the TSA cooperates.

 DS> Without your help, there was even more food left over than usual. 
 DS> Most everyone had generous helpings of the Vidalia Onion pie and of the
 DS> Pastrami.  The cap part of the pastrami and some large fat hunks were
 DS> left for Michael, but the sliced part that was left over (not really
 DS> much) found its way into a baggie and into Burton's larder.

The cap part went away shortly thereafter, see later.

 DS> I don't recall if anyone took your bacon salts or my BBQ sauces.  If
 DS> not, I'm sure that Michael will dispose of them one way or the
 DS> other:-}} 

The Haugwaush sauce will probably go down the drain unless I
can think of a dish that needs a quick 'n' dirty hit of sweet.
Arthur Bryant's will definitely be used. Willie's may go either
way - probably it'll get used sooner or later. The salts will
keep a long time, so maybe it can be the new tradition,
replacing durian. They are certainly less appetizing than durian.

 -=> Dale Shipp said to Dave Drum <=-

 DS> That depends on the dish.  If it is a dish that is supposed to have
 DS> heat and I want more heat -- then sure.  But there are many dishes
 DS> whose innate character would be altered by the addition of Tabasco,
 DS> Cholula, Crystals, or whatever hot sauce is your favorite.  At the
 DS> banquet, I think that the Cashew Chicken or the Pea Greens are examples
 DS> of such dishes.   Such is true of many Cantonese dishes.
...
 DS> Feel free.  But no matter how much chile or hot sauce you add, you
 DS> will not turn Cashew Chicken into Kung Pao chicken.  They are different
 DS> dishes and cooked as such.

I like my chicken with cashews hopped up. Not to the degree of a
Hunanese dish, but with more than just a whisper of pepper. If I
were to make hot chicken with hot peppers, I'd use peanuts rather
than cashews, as the former have a more robust taste that would
stand up better to the spice.

Spicy Chicken with Cashews
Categories: Chinese, Cajun, main
Yield: 4 to 6 servings

2 c diced skinless boneless chicken breasts
Salt
Freshly ground black pepper
1 c cornstarch
Oil for frying
1/4 c peanut oil
1 c unsalted cashews
2 dried red peppers
1/2 lb Chinese long beans, blanched

Season the chicken and cornstarch with salt and pepper. 
Dredge the chicken in the cornstarch, coating completely. 
Fry the chicken until golden brown, about 2 to 3 min. 
Drain on paper towels. Season with salt and pepper. 

Heat the oil in a large skillet over medium heat.
Add the cashews and season with salt and pepper. 
Pan-fry until golden, 4 to 5 min. Add the peppers and beans. 
Season with salt and pepper, and cook 2 min. Remove from 
heat. Toss the chicken and cashew mixture together. 
Mound in the center of a large platter and serve.

Source: Emeril

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