victoriousI suspect a few of the burn marks I currently sport may lead to mild permanent scarring. It's something I pretty much expected when I decided to cook with an actual wok; I've gotten enough grease marks from using a skillet, so being scalded doesn't even bother me that much anymore, which is kind of disturbing. It's nothing too severe, but it'll sting for a few days.
I used what I learned the other two times I tried to make General Tso's Chicken: About.com's recipe is good except it needs over twice as much sugar to actually taste right, and I still don't keep any alcohol so I had to make a completely inappropriate substitution (of more chicken broth) for the specified wine. It worked anyway- in my opinion, and that of Rakeela, and that of
jmac32here, our dinner guest for the evening.In two hours, from scratch, I cooked something nontrivial and it came out restaurant-quality. Not cheap fast-food-Chinese restaurant quality, good high-end sit-down Chinese restaurant quality.
I rule.
