I would like the BEST Kung Pao Chicken Please= thanks

huck wrote on Tue, 27 Nov 2007 07:05:24 -0700:

h I would like the BEST Kung Pao Chicken Please= thanks

Me too! :-)


James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

huck wrote:
I would like the BEST Kung Pao Chicken Please= thanks



no can do. they make the best Kung Pao anywhere in Sichuan province.
lucky me, i'm going to Chengdu again in march

Saudades said...
huck wrote:
I would like the BEST Kung Pao Chicken Please= thanks



no can do. they make the best Kung Pao anywhere in Sichuan province.
lucky me, i'm going to Chengdu again in march



Unlucky me !
I use the Fuchsias recipe...

Gerardus

huck wrote:
I would like the BEST Kung Pao Chicken Please= thanks



I like Fuscia Dunlop's best too:

http://www.leitesculinaria.com/recip.../kung_pao.html

Cheers,

Ian

Gerardus wrote:


Unlucky me !
I use the Fuchsias recipe...

Gerardus

i do have the book. maybe i should try making it *according to Dunlop*
before going to China. the scorched 'facing heaven' chilis which are
used in copious amounts are half the success.

looking forward to seeing your pic of this dish in abf.

Saudades wrote:
Gerardus wrote:

Unlucky me !
I use the Fuchsias recipe...

i do have the book. maybe i should try making it *according to Dunlop*
before going to China. the scorched 'facing heaven' chilis which are
used in copious amounts are half the success.

looking forward to seeing your pic of this dish in abf.

Hey, FG. We've scorched jalapeños and serranos, but I don't recall doing it
with Prik Kee Noo or Prik Chii Faa. How do you do them?

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~

Nick Cramer wrote:

Hey, FG. We've scorched jalapeños and serranos, but I don't recall doing it
with Prik Kee Noo or Prik Chii Faa. How do you do them?


hi NC, i don't know if they scorch the Thai variety at all [in Thai
cookery]. i shall have a look in David Thompson's outstanding Thai
cookery book. IIRC, the Sichuanese scorch the chilis [without other
ingredients] in the wok -in a flash- but don't allow them to burn else
they will taste bitter.

this is dried Sichuan 'facing heaven' chilis i brought back from
Chengdu, plump and have a nice shade of red:
http://bonvivantnl.fotopic.net/p41539140.html

i prefer the fresh stuff. far superior! need to grow my own. this site
has a photo of gorgeous fresh 'facing heaven':
http://www.gluckman.com/SichuanFood.html

Saudades wrote:
Nick Cramer wrote:

Hey, FG. We've scorched jalapeños and serranos, but I don't recall
doing it with Prik Kee Noo or Prik Chii Faa. How do you do them?

hi NC, i don't know if they scorch the Thai variety at all [in Thai
cookery]. i shall have a look in David Thompson's outstanding Thai
cookery book. IIRC, the Sichuanese scorch the chilis [without other
ingredients] in the wok -in a flash- but don't allow them to burn else
they will taste bitter.

this is dried Sichuan 'facing heaven' chilis i brought back from
Chengdu, plump and have a nice shade of red:
http://bonvivantnl.fotopic.net/p41539140.html

i prefer the fresh stuff. far superior! need to grow my own. this site
has a photo of gorgeous fresh 'facing heaven':
http://www.gluckman.com/SichuanFood.html

Hi Saudades, Thai Prik Chii Faa are the 'sky pointing chiles'! Jun roasts
them and the Thai Prik Kee Noos in a dry wok. I always know when she's
doing them! ;-0

I can send you some of our seeds if you want. You know what to do to email
me.

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~

Nick Cramer wrote:

Hi Saudades, Thai Prik Chii Faa are the 'sky pointing chiles'! Jun roasts
them and the Thai Prik Kee Noos in a dry wok. I always know when she's
doing them! ;-0

I can send you some of our seeds if you want. You know what to do to email
me.


thanks, NC. i do have the 'ive seeds'. someone in Calif. sent them in
the summer. but i'm sending them to DC so he can test grow them first
in the spring. by the time i return from HK/Macau/China it's already
too late to sow.

btw, i have a suspicion that the Thai 'facing heaven' is not the same as
those from Sichuan. but i'm not an expert in any way. someone else
might know more about chilis.

Saudades wrote:
Nick Cramer wrote:

Hey, FG. We've scorched jalapeños and serranos, but I don't recall
doing it with Prik Kee Noo or Prik Chii Faa. How do you do them?


hi NC, i don't know if they scorch the Thai variety at all [in Thai
cookery]. i shall have a look in David Thompson's outstanding Thai
cookery book. IIRC, the Sichuanese scorch the chilis [without other
ingredients] in the wok -in a flash- but don't allow them to burn else
they will taste bitter.

this is dried Sichuan 'facing heaven' chilis i brought back from
Chengdu, plump and have a nice shade of red:
http://bonvivantnl.fotopic.net/p41539140.html

i prefer the fresh stuff. far superior! need to grow my own. this site
has a photo of gorgeous fresh 'facing heaven':
http://www.gluckman.com/SichuanFood.html

Not the same as the ones we grow, which Jun tells me are not Prik Chii Faa,
just Black Chiles. But they do point to the sky and they are hot!

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~

Saudades wrote:
Nick Cramer wrote:

Hi Saudades, Thai Prik Chii Faa are the 'sky pointing chiles'! Jun
roasts them and the Thai Prik Kee Noos in a dry wok. I always know when
she's doing them! ;-0

I can send you some of our seeds if you want. You know what to do to
email me.

thanks, NC. i do have the 'ive seeds'. someone in Calif. sent them in
the summer. but i'm sending them to DC so he can test grow them first
in the spring. by the time i return from HK/Macau/China it's already
too late to sow.

btw, i have a suspicion that the Thai 'facing heaven' is not the same as
those from Sichuan. but i'm not an expert in any way. someone else
might know more about chilis.

You're in touch with DC? Outstanding! Say "Hi" for me. Send me some Sichuan
"facing heaven" seeds, if you can. Thanks. And have a wonderful trip!

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~