-=> Quoting Dale Shipp to Jim Weller <=-

 DS> All of the food is mildly seasoned, aka LCD.
 
 DS> They sometimes serve what they call General Tso's chicken. It
 DS> is decent, but needs more in the sauce to spice it up.  SO,
 DS> Gail and I experimented and came up with making a sauce for it.
 DS> Michael would have disagreed with saying that it was hot spicy,
 DS> but it is just right for us.

 DS> Title: Sauce for fireside's General Tso
 DS> Categories: Sauce, Chinese
 DS> Yield: 3 Ounce
 DS> 
 DS> 1 T  Hosin sauce
 DS> 1 T  Siracha sauce
 DS> 1 ts Soy sauce
 DS> 1/4 ts Chili garlic sauce
 DS> 1/8 ts Ginger paste
 DS> 1/8 ts Garlic paste
 DS> 
 DS> This is a sauce we made by experiment to spice up the Riderwood's
 DS> Fireside Restaurant's General Tso.  It could be used on other
 DS> Chinese dishes as well.  It is sweet and hot spicy.

That sounds pretty zippy and just about right to me.

Now that I know the name of your new home I checked it on-line. It
seems really nice.


Speaking of bland Chinese food I recall having lunch with my mother
at here favourite Chinese restaurant, ordering Kung Po chicken and
telling the waiter it needed more chilies. He brought me a little
bowl of chile sauce and also said cheekily, "We make it for your
Mom. She's a regular here." And he was dead right as his client base
was mainly retired Scottish and Irish rural farmers who liked to eat
hearty but plain and who found even Chow Mein quite exotic.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roasted Oysters with Country Bacon
 Categories: Oysters, Bacon, Wine, Dairy
      Yield: 4 Servings
 
     24    Fresh oysters in their
           Shells
      2    Plum tomatoes
      1 pk Phyllo dough
    1/4 c  Olive oil
      1 tb Unsalted butter
      3 lg Shallots; peeled, diced fine
    1/4 c  White wine
    1/4 c  Heavy cream
      1 tb Chopped fresh tarragon
      2 oz Bacon, cooked and chopped
    1/2 c  Steamed spinach
           Coarse salt
 
  Preheat oven to 350 F. Using a towel, grasp an oyster in the palm
  of your hand.  Press the oyster, rounded side down, on a firm
  surface, still holding it with the towel. Shuck the oyster by
  wedging the tip of an oyster knife (regular knives are too
  thin bladed) between the halves of the shell, at the shell's
  narrowest end. When the knife tip is securely wedged, rotate the
  blade to pry open the shell. Slide the knife blade along the
  length of the shell to open completely. Remove the oyster from the
  shell and reserve, along with its juice. From each pair of oyster
  shells, save the one that is most concave on the inside, and
  discard the one that is flatter. Place the concave shells in a pan
  of cold water and scrub inside and out. Place the clean oyster
  shells on a cookie sheet and set aside.
  
  Dip the tomatoes briefly in boiling water to loosen the skins,
  then in ice water. Peel, cut in half, remove and discard the seeds
  and dice. Lay out the phyllo dough one sheet at a time on a clean
  work surface. Brush the sheet lightly with olive oil, sprinkle
  with coarse salt, crumble the sheet like a piece of newspaper and
  place on a cookie sheet. Bake at 350 degrees for 10 to 12 minutes
  until golden-brown.
  
  Have the sauce ingredients measured and ready beside the stove.
  When you are ready to begin cooking the oysters, place the cookie
  sheet containing the oyster shells in a 350 degree oven. On the
  top of the stove, melt the butter in a hot saute pan until it
  begins to foam. Add the shallots, the oysters and their juice, and
  the white wine. Cook the oysters for 30 seconds, then add the
  heavy cream. Bring to a quick boil, then reduce to a simmer for
  just a minute more, or until the oysters' edges begin to curl. Add
  the tomato, tarragon, and bacon. Heat for another 30 seconds, then
  remove promptly from the heat. Remove the oyster shells from the
  oven and arrange six on each plate. Spoon an oyster into each
  shell and spoon a little of the sauce over each. Top each dish
  with top hat of crispy phyllo.
  
  Recipe by: MICHAEL'S PLACE - Michael Lomonaco
  
  From: Mhh
 
MMMMM
 

Cheers

Jim


... Sugar is in fact a vegetable.

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