recipe

General Tso’s Chicken

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General Tso’s Chicken
 
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General Tso’s Chicken - not my recipe
Author:
Recipe type: Entree
Cuisine: Chinese
Ingredients
  • Serves 4 as part of a multi-course meal, 2 to 3 as a main entree
  • 1 pound boneless, skinless chicken thighs, sliced into 1-inch cubes
  • 1½ cups cornstarch
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 3 peanut or vegetable oil for frying, plus 1 tablespoon for stir-frying
  • 8 dried whole red chilis, or substitute ¼ teaspoon dried red chili flakes (mona had a hard time with 8, try 6 next time!)
  • 2 cloves garlic, minced
  • 1 teaspoon white sesame seeds, for garnish
  • Scallions, green parts thinly sliced, for garnish
  • Marinade:
  • 1 tablespoons soy sauce
  • 1 tablespoon Chinese rice wine or dry sherry
  • 2 egg whites
  • Sauce:
  • ¼ cup chicken stock, or substitute water
  • 1½ tablespoons tomato paste
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon hoisin sauce
  • 1 teaspoon chili paste
  • 1 teaspoon sesame oil
  • 1 tablespoon sugar
  • 1 teaspoon cornstarch
Instructions
  1. Prepare the marinade: In a large bowl, combine the soy sauce, rice wine, and egg whites. Coat the chicken to the marinade mixture and let sit for 10 minutes.
  2. Prepare the sauce: In a small bowl, combine the chicken stock, tomato paste, sugar, soy sauce, rice vinegar, hoisin sauce, chili paste, sesame oil, sugar, and the 1 teaspoon of cornstarch. Stir until the sugar and cornstarch are dissolved. Set the sauce aside.
  3. In a large bowl or deep plate, toss the 1½ cups cornstarch with the salt and pepper. Coat the marinated chicken in the cornstarch and shake off any excess before frying.
  4. Heat the 3 cups of peanut or vegetable oil in your wok until it registers 350°F on an instant-read oil thermometer. Working in 2 or 3 batches, add the first batch of chicken cubes and fry until golden brown on the outside and cooked through, about 4 to 5 minutes. Remove the chicken with a slotted spoon and drain on paper towels. Repeat with the rest of the chicken.
  5. Drain the oil into a heatproof container and save for discarding. Wipe the wok with a paper towel to remove any brown bits, but don’t wash.
  6. Reheat the wok or skillet over medium-high heat. Add another 1 tablespoon of oil and swirl to coat the base and sides. Add the dried chilis and garlic to the wok and stir-fry until just fragrant, about 20 seconds. Pour in the sauce mixture and stir until thickened, about 1 to 2 minutes.
  7. Return the chicken to the wok and stir well to coat with sauce. Transfer the chicken to a serving dish. Garnish with white sesame seeds and scallions. Serve with white rice and vegetables.
radio

Columbus Hamfest Treasures / FT-101E

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I heard that the Columbus hamfest was fairly small, but what it lacked in size it made up in treasure!

Here’s the list:

1 owner Yaesu FT-101E (late sn) with the factory faceplate plastic still intact. No modifications or alterations! w/ CW filter, manuals on disk, Turner 257 desk mic and original Yaesu hand mic.  WOW.

Motorola Handie-Talkie FM Radiophone

3 pocket watch style volt meters

6 pilot lamps

3 misc parts bags, one full of silver 70s era knobs and linear pot caps.

leather carving tools

There was a great core memory board, unfortunately the $50 price tag was way too much!

Info on the FT-101E


  • 160-10 meters
  • Solid State
  • Adjustable VOX
  • Speech Processor
  • Sealed Solid-state VFO
  • Semi Break-in CW
  • Calibrator 25/100 kHz.
  • Noise Blanker
  • WWV/JJY Receive
  • 6JS6C x 2 Finals

The Yaesu FT-101E is a solid-state (except finals) transceiver covering 160 through 10 meters in USB, LSB, CW and AM modes. The analog display provides 2 kHz accuracy. An eight-pole SSB filter reduces QRM. Input power is a beefy 260 watts PEP on SSB, 180 watts on CW (50% duty cycle) and 80 watts AM (lower on 160 and 10 meters). It operates from 12 VDC 20 amps or 100-234 VAC. There is also an AUX range crystal position for any 500 kHz segment from 14.5-28 MHz.


The 1975 Ft-101E 160-10m band transceiver with RF speech processor was brought out in 3 subtypes: 

early (sn < 15000) with (PB1494) Processor board
mid  (sn 15001-20500) with (PB1534) Processor board 
late (sn >20501) with (PB1534A) processor, (PB1547A) regulator, (PB1183C) IF, (PB1315B) audio and (PB1582) blanker boards.

pixels

jQuery slideshow

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food, recipe, travel

Austrian Recipes / Food from the trip

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Austrian Recipes / Food from the trip
 
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Typical salad served along out route. Lettuce on top covering different vegetable salads. Potato Salad, Slaw, carrot salad, and beets were very common.
Author:
Recipe type: Side
Cuisine: Austrian
Ingredients
  • 1 pound small fingerling potatoes, washed
  • 2 sprigs fresh thyme
  • 2½ tablespoons kosher salt
  • 1 small yellow onion, finely chopped
  • 3 tablespoons sugar
  • ½ teaspoon freshly ground black pepper
  • 1 cup white wine vinegar
  • ¼ cup canola, safflower, or peanut oil
  • ½ cup chicken broth or vegetable broth
  • 1 tablespoon finely chopped fresh parsley leaves or chives
Instructions
  1. In a large saucepan, combine the potatoes, thyme sprigs, and 2 tablespoons of the salt. Add enough cold water to cover completely. Bring to a boil over high heat. Reduce the heat to maintain a simmer and cook until the potatoes are just tender enough to be pierced easily with a skewer or the tip of a sharp knife, about 10 minutes.
  2. Drain the potatoes. While they are still hot, peel them with a small, sharp knife, protecting your hand from the heat with a folded kitchen towel. As each potato is peeled, cut it crosswise into ¼-inch slices, letting the slices fall into a mixing bowl.
  3. Add to the hot potato slices the onion, remaining salt, sugar, pepper, vinegar, and oil. Stir gently but thoroughly with a large spoon to combine the ingredients.
  4. Before serving, heat the broth in a large saute pan over medium-high heat. Add the potato salad and stir it gently just until the potatoes are thoroughly heated. Garnish with parsley or chives and serve immediately.