DS> The General Tso chicken in our Fireside
 DS> restaurant has its flavor profile reduced to LCD, given that a
 DS> majority of the population here does not care for hot spicy food.  To
 DS> bring their Tso up to the heat level we like, I invented the sauce

 DS> Title: Sauce for fireside's General Tso
 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> 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 sounds good and could certainly be used on a lot of things.

Here's a mayo based sauce with some zip to it:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: (CPI) Seafood Sauce
 Categories: Chilies, Fish, Condiments, Sauces
      Yield: 4 Servings
 
      4 tb Lemon juice
      4 tb Prepared mustard; hot brown
      4 ts Horseradish
      1 ts Salt
    1/2 ts Black pepper
      2 ts Paprika
           Cayenne pepper to taste
      2 tb Catsup
      5 tb Mayonnaise
    1/2 c  Celery; finely chopped
    1/2 c  Green onion
    1/2 c  Onions; raw
           Hot sauce to taste
 
  Mix everything into a blender. You may add more cayenne or hot mustard
  after tasting. Season with hot sauce according to your taste.
  
  Source: "Cookbook Publishers Inc."
 
MMMMM


Cheers

Jim


... Escoffier had little to say about pumpkin pie spice.

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