Text 23128, 83 rader
Skriven 2015-01-20 23:25:00 av Dale Shipp (1:261/1466.0)
  Kommentar till text 23090 av Nancy Backus (1:123/140)
Ärende: Costco
==============
 -=> On 01-19-15  20:29,  Nancy Backus <=-
 -=> spoke to Dale Shipp about Re: Demo Grazing <=-

 DS> The local Costco seems to run them more frequently and usually has
 DS> a half dozen of them scattered about the store.

 NB> We finally have a Costco being built locally... be interesting to see
 NB> how it compares to what we have already...

Although our Costco is a pretty nice store, we do not shop there
anywhere near as often as we shop at BJs.  OTOH, they give a free
American Express card which gives a 3% rebate on gas (and 2% on
restaurants).  They have gas pumps (our BJs does not).  We used to
figure that what we saved on gas paid for the price of the Costco
membership.  Lately, our local Safeway store has been giving gas credits
that can build up to $1.00 off per gallon.  Combine that with the fact
that gas stations in Laurel tend to run $0.30 or more less than in
Columbia makes a monthly trip to Laurel for gas and Popeyes worth while.
Hence we do not get the Costco gas as much anymore.

I like the spices in this recipe, but I would not bother with two woks.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: HOT SPICED CHICKEN
 Categories: Poultry, Chinese, Spicy, Appetizer, Hom
      Yield: 4 servings
 
      1 lb Chicken pieces
           - (wings or thighs)
    1/2 ts Salt
      2    Scallions
    2/3 c  Oil, preferably peanut
      1    Dried red chile
           -halved lengthwise
      1 ts Oil
    1/2 ts Finely chopped ginger root
      1 ts Chili bean sauce; -=OR=-
    1/2 ts Chili powder
  1 1/3 c  Chicken stock
    1/2 ts Ground Sichuan peppercorns
           -Roasted, (optional)
    1/2 ts Granulated sugar
      2 ts Dark soy sauce
 
  RUB THE CHICKEN PIECES with the salt and let them sit for about 30
  minutes.

  Cut the scallions into 2-inch pieces.

  Heat the 2/3 cup of oil in a wok or large skillet, and then add the
  dried chile to flavor the oil. When it turns black, turn the heat
  down. (At this point you may remove the chile or leave it in as the
  Chinese do.)

  Slowly brown the chicken pieces, a few at a time, skin-side down. Turn
  the chicken pieces over and brown the other side. Drain the cooked
  pieces on paper towels.

  Heat a clean wok or skillet and add 1 teaspoon oil. Fry in it the
  scallions, ginger and chili bean sauce (or chile powder), taking care
  not to have the heat too high or the sauce will burn. A few seconds
  later, add the chicken stock, Sichuan peppercorns, sugar and dark soy
  sauce. Then turn the heat down low, and add the chicken pieces.

  Cover, and finish cooking the chicken in this sauce, turning the
  pieces from time to time. This should take about 20-to-30 minutes.
  Serve the chicken with the sauce, first removing any surface fat.
  
  KEN HOM
  
  PRODIGY GUEST CHEFS COOKBOOK
  ...downloaded from: Salata *Redondo Beach, CA (310)-543-0439
  (1:102/125)
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:36:09, 20 Jan 2014
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)