Usually is "Japan" chilis, which are probably ripe, dried Serranos To make your own ... simmer consecutive batches of dried hot red chilis in hot oil until they are deep brown Remove the chilis Add more chilis Until the oil is a deep red and as spicy as you want it Save the oil ========== Do this outside. The fumes are HORRIBLE

Mine was installed in May of last year, and we're very happy with it. We shopped for it for several months until we finally chose this one. It had *just* come out, lucky for us. The only thing I wish was different was that the beer zone was about a 1/2" taller...if it were we'd have more options for configuring the adjustable shelf in that zone. Aren't appliance salesmen the best? Our salesmen told us we were stupid for wanting a 2-zone wine fridge! He said it was best to use a 1-zone and follow the rule of 20: Chill whites for 20 minutes in your regular fridge before drinking, and put the red on the counter for 20 minutes brfore drinking. 20 Minutes?? Doesn't that defeat the purpose of a wine fridge for the typical consumer? Sure if I were a connessoir and was stashing valuable bottles in there, but my two-buck chuck isn't worth waiting 20 minutes for. Anyway... The LCD temperature display isn't a setting, it's a real time temperature. When you adjust the temperature setting, it takes a little while for the dislayed temp to change. The LCD temperature reading for the beer section is dead on. I measured it with a thermometer to be sure it was food safe. I didn't measure the other two zones, but I have no reason to believe those temps are off. The white wine is chilled but not overly so like you get from storing it in the fridge. The red wine is cool to the touch, but not cold enough to get a mist of condensation on your glass. We're not wine collectors though. We just enjoy drinking wine. For the most part, our fridge holds a selection of

I have to make chinese the first night of the yearly family get together every summer. Egg Foo Yong and Fried Rice I usually just throw together - I tried to put them into "recipe" form for you... Egg Foo Yong 1 cup of chopped vegies (celery, bean sprouts, mushrooms, broccoli, green onions) 1 cup of chopped meat (cooked chicken, pork, beef or shrimp) five or six eggs 1/2 to 1 tbls soy sauce (to taste) Mix vegies & meat together in a bowl. Beat eggs together and add to vegie & meat mixture. (It should look like you dont have enough eggs - you want more vegies & meat and the eggs to basically hold it all together). Stir in soy sauce. Heat vegetable oil in a frying pan. Use a ladle to spoon the mixture (I make 4 patties at a time in my electric frying pan) into hot oil and cook on medium high until "set" (like an omelette), turn over once and cook another minute or so until cooked through. Fried Rice 1 cup cold cooked rice 3 slices of bacon 1/2 cup of chopped vegies (celery, carrots, bean sprouts, mushrooms, green onions) 1/2 cup of chopped meat (cooked chicken, pork, beef or shrimp) 3 scrambled eggs Couple of splashes of soy sauce (to taste) Slice bacon into 1/4 to 1/2 inch pieces and fry until crisp over medium-high heat. Add cold cooked rice (donÂt add it in one big lump - shake it up in a tupperware bowl or zip lock baggie so itÂs separated nicely) and quickly and gently keep it moving around the pan - the goal here is to brown (actually, tan) the rice in the bacon grease without letting a big glob of rice absorb all the grease, in which case you have one gross mess - when the rice is a nice even color, add the raw vegies and cooked meat and keep it moving (stirring gently) around the pan until everything is nice and hot. Add the scrambled eggs (already cooked) and a couple of splashes of soy sauce (taste as you go, itÂs easier to add more...) and keep it moving (stirring gently) for about another minute or so until the eggs are hot. Shrimp & Vegetable Egg Rolls 2 Tbls vegetable oil 8 cups finely shredded green cabbage 2 cups coarsely grated carrots 2 & 1/2 Tbls soy sauce 3 cloves of garlic, finely minced 1 Tbls ginger, finely minced 6 green onions (or scallions), cut into very thin slices 3/4 lb salad shrimp (can substitute chopped, cooked, chicken) 1/2 cup coarsely chopped fresh cilantro 1/4 cup finely slivered fresh basil Salt - to taste, if needed 12 egg roll wrappers (10 oz) 1 egg, lightly beaten 1 & 1/2 cups vegetable oil 1. In a large, heavy pot, heat the 2 tablespoons of oil. Add the cabbage and carrots; cook over medium-high heat for 3 to 4 minutes, until cabbage is wilted and bright green. Stir in soy sauce. 2. Add the garlic and ginger; cook for 1 minute, stirring. Remove from heat and stir in green onions, shrimp, cilantro, basil and (if desired) salt. 3. When working with egg roll wrappers, cover them with a damp kitchen towel so they donÂt dry out. Stuff wrappers one at a time: Place one tip facing you like a diamond shape on a flat work surface. Place 1/3 a cup of filling 1 inch from the bottom point and across the wrapper to within 1 inch of each side. Fold bottom tip up over filling and roll away from you halfway up. Brush egg over exposed edges with a pastry brush. Fold in 1 inch side tips and finish rolling TIGHTLY (very important - or egg rolls will absorb more oil and taste ÂgreasyÂ). Place on a plate seam-side down. Repeat procedure with the rest of the wrappers. Keep finished egg rolls covered with a damp towel. 4. Heat 1 & 1/2 cups of oil in a 10 inch skillet until it begins to bubble a bit on top. (To test for temperature, drop a cube of bread into oil; it should brown within one minute). [I use my deep fryer - @ 370 degrees - drop in 3 or 4 egg rolls - cook 1 minute and turn and cook for another minute, or until golden brown.] 5. Add 3 or 4 egg rolls at a time to the oil and fry for 2 to 21/2 minutes on each side, or until golden brown. Drain on paper towel. Serve immediately. I like mine with ketchup and hot Chinese mustard. Hubby likes his with sweet & sour sauce. (S&S Recipe follows) Makes 12 egg rolls Sweet & Sour Sauce 1/2 cup packed brown sugar 1 tablespoon corn starch 1 can (13&1/4 oz) pineapple chunks 1/3 cup vinegar 1 Tbls soy sauce 1 small green pepper, coarsely chopped Mix brown sugar and cornstarch in skillet. Stir in pineapple (with syrup), vinegar and soy sauce. Heat to boiling, stirring constantly; reduce heat. Cover; simmer, stirring occasionally, for about 5 minutes, or until sauce thickens to your desired thickness. Stir in green pepper. Cover and simmer for about two more minutes. This is the Âperfect (according to family & friends) S&S Sauce and can be used for egg rolls, meatballs, chicken, shrimp, fried won-tons, egg foo yong - whatever... Batter for deep fried chicken or finger steaks 2 egg whites 4 tablespoons cornstarch 4 tablespoons soy sauce Mix well and add chicken strips (boneless, skinless chicken breasts cut into 1" strips) or beef strips (cube steak cut into 1" strips). Set aside. 1 cup of bisquick 2/3 cup of water 2 tablespoons toasted sesame seeds (if using for almond chicken or sweet&sour chicken) Mix well and add to chic or beef mixture. Mix together well (coating all meat) and deep fry until golden.

My parents grew up with a very narrow range of foodstuffs available, particularly in winter. Mom was a good, but simple cook. We used to say, when she wanted to spice things up, she added salt and pepper. My generation is much more adventurous, as produce from around the world, plus restaurants featuring international cuisines, are now relatively cheap and local. Dad never much liked fish, but as a good Catholic, we always had it on Fridays - usually tinned salmon or frozen fish'n chips. He wouldn't eat it any other day of the week, but I'll eat it whenever.... He also never like Chinese food, although Mom did, and always deferred to him. In his final years, he was hospitalized a few times, and it wasn't unusual for Mom to phone us and say, "They're keeping Dad in for another day. Any chance we can do Chinese?" In her last months, when she lived with us, and proclaimed that all food tasted terrible, she would still sometimes ask, "Any chance of Chinese?" I remember my paternal grandmother as always making out like a Proper English Gentlewoman, and declaring her superiority compared to continental Europeans, especially the ones who consumed GARLIC!! My brother and I visited her grave a few years ago, and noticed that the ground had settled and her marker was a bit crooked. We determined that it must have been caused by her spinning around in it for the past 30 years, as most of the surrounding plots were occupied by Hungarians, Italians, and Poles!