Re: [CH] slathers of flavored ketchups - Szechawan
dabhome (dabhome@enter.net)
Fri, 21 Dec 2001 16:45:16 -0500
I Must agree! Thai peppers are tasty but not hot enough fr me ethier"must
have hab or pure cap" they are gods gift to us that teater on the
edge.==Doug,dab1==
Andy wrote:
> 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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