-=> On 05-07-21  14:03,  Mike Powell <=-
 -=> spoke to Dale Shipp about Your BBS <=-

 MP> Rob "Digital Man" says that Ymodem-G downloads will work if you are
 MP> using the ftelnet connection via the web interface, and that no other
 MP> BBS protocols will work. For me, using firefox on a linux system,
 MP> Ymodem-G does not work, either, so your mileage may vary.  :)

I may not want to download QWK if I can browse messages online.  That is
what I did at DOCs.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Hypothetical Tso
 Categories: Main dish, Poultry, Chinese
      Yield: 4 Servings
 
      1 lb Chicken thigh meat; *
    1/8 c  Sherry or rice wine
    1/8 c  Soy sauce [regular soy]
      1    Garlic clove; mashed fine
    1/2 c  Cornstarch;  approx **
     20    Dry Hot peppers ***
           Oil for stir-frying ****
      2    Garlic cloves; mashed @
     10 sl Ginger root; [1/4" thick]
    1/2 ts Salt to taste
      1 tb Sugar [brown or white]
    1/2 c  Dark soy sauce @@
    3/4 c  Chicken broth or more; @@@
      2 bn Watercress; washed @@@@
      2    Scallions
 
  NB ML's ingredients notes
  * ML prefers thigh meat, but white meat will do. Cut in 1/2" chunks.
  ** Original specified Water chestnut flour.
  *** Chinese or Thai best, but Mexican hot peppers will also do.
  **** Some recipes deep fry chicken ML prefers stir fried.

  @ ML would use more. (Crushed but not pureed. IMH)
  @@ Regular soy will do, but in this case, leave out salt.
  @@@ Thin chinese style, otherwise omit the salt.
  @@@@ Don't use Brocolli as they often do in chinese restaurants.
  
  [like what I eat, only I don't use a recipe; NOT like restaurant Tso]
  
  Clean the scallions, discarding dried outer leaves and roots. Slice
  both white and green parts very thinly and set aside to use at the
  last minute as a garnish.

  Marinate chicken in soy and sherry with the garlic. Dredge in starch.
  In a hot wok, stir-fry the ginger, garlic, and hot peppers in oil.
  Push them to one side (discard them if you feel like doing so - I
  usually toss ginger but keep garlic in and separate out hot peppers
  for me to eat by myself). In this oil, stir-fry the chicken until it's
  firm.

  Add sugar and salt and dark soy and broth. Cook until sauce is thick
  (if it's too thick, add more broth). In a separate pan or wok,
  stir-fry watercress in a small amount of oil over very high heat for
  30 seconds. Mound watercress on a platter, make an indentation in the
  middle, pour in the chicken, and strew scallions over. Serve with
  plain white rice.
  
  This is neither crunchy nor sweet as the dish is usually served in
  restaurants. This is more or less the way it used to come out of the
  kitchen at Say Eng Look in New York, which served the best version
  I've ever eaten (that includes my own). Recent visits to that
  restaurant have yielded a more standard version.
  
  From: Michael Loo                     Date: 12-26-94 From: Gourmet
  Mmed IMH
  
  From: Ian Hoare                       Date: 01-29-97
  Fido-National Cooking Echo
 
MMMMM



... Shipwrecked in Silver Spring, Maryland. 02:44:07, 08 May 2021
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01