Re: [CH] slathers of flavored ketchups - Szechawan
Andy (quark@erols.com)
Fri, 21 Dec 2001 16:12:53 -0500
Ted,
I've been in exactly the same situation - I like Szechwan style
cooking, but there are times that I want something really spicy - and
then no chinese restaurant can make it hot enough for me.
If I put several tablespoons of chile oil/paste on the food, the chile
oil flavor will drown out the other (good) flavors.
The only solution is to go to a Thai restaurant (that has Thai hots) or
bring my own hab powder and/or PurCap solution. A 4-6 drops of PurCap
solution makes the hot-and-sour soup really hot!
Andy
Ted Wagner wrote:
>
> Hmmmmm Now I know I've been missing out. Mrs. Chang's Szechwan
> cookbook. I'll have to look for that one.
>
> Had Szechwan last night. They thought I was nuts when I said, double
> the peppers and make it hot not wimpy. ;-)
>
> Ted
>
> --- Constance Allen <constance_allen@charter.net> wrote:
> > I joined this list in 1994 because I liked spicy foods; Dianna
> > Kennedy's cookbooks and Mrs. Chang's Szechwan cookbook were natural
> > progressions for me because I cooked a lot of Chinese and Mexican
>
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