• hot sauces

    From JIM WELLER@1:135/392 to MICK MANNING on Wed Sep 1 22:38:00 2021

    Quoting Mick Manning to Shawn Highfield <=-

    My standard fall-back has always been Franks

    My regular hot sauce is the similar but very affordable Club Pack
    President's Choice Louisiana Hot Sauce in the one liter bottle. Also
    Rooster Sauce (Huy Fong Sriracha) which again come in large cheap
    bottles. I see some hot sauces in little 150 ml bottles for as much
    as $8.00. They stay on the shelf. Nando's at least is $6.49 for 250
    ml.


    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Elizabeth Andoh's Gingery Fried Chicken
    Categories: Chicken, Japanese
    Yield: 6 servings

    1/4 c Soy sauce
    1/4 c Sake
    2 ts Grated fresh ginger
    1 Clove garlic, smashed with
    -flat side of knife
    1 1/2 lb Boneless chicken, cut into
    1 -inch squares
    1/3 c All purpose flour
    1/3 c Cornstarch
    1/4 ts Salt
    1/8 ts Sansho fragrant pepper
    Vegetable oil for frying
    1 Lemon, cut into wedges

    Combine soy sauce and sake in shallow bowl, then stir in ginger
    and dd garlic. Add chicken and toss to coat. Let marinate at
    room temperature 20 minutes or in refrigerator up to 8 hours.

    Mix flour, cornstarch, salt, and pepper in second shallow bowl.
    Coat chicken, one piece at at time, with flour mixture and shake
    off excess flour. Place 24 pieces on plate and let stand 5
    minutes.

    Heat 2 in. oil in heavy pan or deep fryer to 350 degrees. Fry
    chicken, 4-5 pieces at a time, in oil for less than a minute.
    Transfer to paper towels to drain.

    Reduce heat of oil to 325 degrees. Fry chicken again, 6-7 pieces
    at a time, 3-4 minutes. Drain on paper towels. Serve hot or at
    room temperature with lemon wedges.

    At Home With Japanese Cooking by Elizabeth Andoh

    Sancho is the Japanese name for Sichuan pepper. - JW

    MMMMM

    Cheers

    Jim

    ... A wealthy guy asked how my investments were doing.
    ... I told him both my avocados would be ripe in a day or two.

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