Comments on: Whiskey Smoked Kung Pao Beef

By: Barbara

Barbara — Fri, 17 Dec 2010 14:02:12 +0000

Crazy Radishes—great name, btw–you can use an Aim-n-Flame lighter–the ones that have triggers and are long and thin–most folks use them on outdoor grills or for fireplaces. That way, your hand is out of the way of the fwoosh of flame that jumps up. Most chefs would say to use a regular match or lighter, but for the first few times you set something alight, I suggest the Aim n Flame–or one of those long fireplace matches.

My only problem with matches is that I’ve seen newbies drop them into the food–and sulfur is not a tasty addition to whatever is being set afire.

By: Crazy Radishes

Crazy Radishes — Fri, 10 Dec 2010 18:01:35 +0000

Hi Barbara! So happy to see you back to foodblogging This sounds delicious but I only have an electric stove. Any idea how I can adapt it?

By: Maureen

Maureen — Fri, 10 Dec 2010 02:22:12 +0000

Slivovitza as a substitute for Shiao Hsing wine? What a great idea. I am headed to the store right now. Bet my boss would this idea too.

By: Sasha

Sasha — Thu, 09 Dec 2010 19:02:50 +0000

I often use scottish whiskey or even our local plum brandy called slivovitza, which has a lovely fruity character, as a substitute for Shiao Hsing wine

By: Barbara

Barbara — Thu, 09 Dec 2010 18:58:55 +0000

Mary, I think chicken would work fine with this–the whiskey and smoked paprika might be too much for the shrimp.

That said, I would bet that if you mixed boneless skinless breast and thigh meat it would be delicious.