alpensteadbernese

I used 1/4t cayenne pepper and my father thought it was a tad too hot. The video says use a pinch, and next time I will start with 1/8th teaspoon. Overall we enjoyed the meal.

This is an incredible base for a peach chutney. To hit more Savory than sweet, I reduced the amount of sugar by 1/2, added 1/4 cup of minced garlic, 1/4 cup bourbon smoked paprika and used about 2T minced ginger (Christopher Bros in a jar) instead of candied ginger. Thanks for sharing Shana, it is a favorite with my neighbors (tasters) so I am sure my family and friends will appreciate it in their Christmas Gift Baskets!

Flavor was a bit off for us... not sure what was missing, but it wasn't as good as the Kung Pao at our local eatery. Better than any packaged stuff we have tried tho!

I made this tonight, and we like hot food, but this was almost too hot to eat... and I used half the amount of ginger and garlic it called for. I used the garlic and ginger found in the tubes in the produce section. I used 1 T tabasco sauce and 1 T of chili paste found in the Asian food section. Threw in some frozen green beans after chicken was cooked but before I added the sauce. I mixed the sauce in my mini Cuisinart, and after tasting it and knowing I was in trouble added some Agave. I had no problem with the sauce thickening, but I do use a high heat. Served over wild rice with side of fresh pineapple which helped offset the heat. I would add this to my dinner rotation, but will try cutting back on the chili paste and tabasco until I get a good amount of heat without hitting the blistering mark.

Way to go Jack! I was making soups having made beef stock yesterday and came here to my favorite site for ideas. The best soup recipes do not come from bullion cubes, packaged vegetables or bottles of juice. I skimmed most of the fat off my stock then I could add butter without guilt! Way to Rock It Grandma!