Things are Changing

We have had tremendous success over the last few months, mostly due in part to you the readers. With that being said we are reposting this week some of the more popular pieces that you made your favorites. In the coming weeks you will notice a new and improved Fix magazine and we hope you like it and all of the new features we will be rolling out, again thank you and get ready for the next phase of the FiX.

James Williams

Editor

Szechuan Chicken -

Szechuan chicken is a spicy Chinese chicken dish. It consists of breaded chicken bits tossed in a spicy and flavorful sauce. The sauce uses ingredients such as oyster sauce and chicken broth to give it that amazing flavor. Most of the spice comes from dried chili peppers. I know authentically you would be using Szechuan peppercorns but these can be a little hard to find in some places. This dish reminds me a lot of Kung Pao Chicken. The original recipe called for a batter but I decided a light coating of cornstarch would be better as I prefer my chicken bits to be crispy. This dish is great served with rice and vegetables. Enjoy.

Ingredients:
2lbs boneless skinless chicken breasts (cut into strips)
1⁄2 cup corn starch
oil (for deep frying)
Sauce-
2 tablespoons oil
3 tablespoons oyster sauce
6 tablespoons low sodium soy sauce
1⁄2 cup low sodium chicken broth
6 red dried chili peppers (or more depending on how spicy you want the sauce)
1 tablespoon sherry
2 garlic cloves (minced)
1⁄4 teaspoon fresh ginger (minced)
3 green onions (chopped)
1⁄4 cup dry roasted peanuts
2 teaspoons cornstarch
2 teaspoons cold water
Cooking Instructions:

Step 1: In a bowl or shaker bag toss chicken strips with cornstarch. Heat deep fryer to 375 degrees. Fry chicken strips in batches until golden brown. Drain on paper towels.
Step 2: In a bowl combine soy sauce, oyster sauce and chicken broth. Heat 2 tablespoons of oil in a wok. Add garlic, ginger and dried chilis. Stir fry 30 seconds. Add soy sauce mixture and then add the sherry. Simmer for 2 minutes and then in a measuring cup combine 2 teaspoons cornstarch with 2 teaspoons of water and slowly pour into the sauce. Stir until the sauce has thickened.

Step 3: In a serving bowl (or in the wok) toss the chicken bits with the sauce. Garnish with green onions and peanuts.
(Makes 4 Servings)

The BCS a Load of BullS**T

Bruce McGuire

First let me take this time to introduce myself, my name is Bruce McGuire and I will be your sports reporter. I played my college ball at the University of Montana (Go Grizzlies) Now don’t get excited this is not going to be a repeat of the dribble you get on ESPN. Instead this will be a column that is in your face and takes no prisoners.

For my first target I have choosen to talk about the BCS. Now many think that it stands for the Bowl Championship Series, instead it really stands for the Bowl Crap Series.

Here is why it is a flawed system, instead it being a battle between a true #1 vs #2 game it is more of a popularity contest. I played college football and even though we were never in a BCS game we played our asses off and played with all of the heart and passion against our opposition.

However take the case of Auburn a few years ago, they went undefeated and yet they were overlooked for a national championship game. There are teams out there that deserve to be a contender for the national championship.

So here is my suggestion we settle it the same way that all of the other college sports are decided, through a tournament. Take all of the teams that are elegible and pit them against each other. One way to do this is use the winner from each bowl game and finish the bracket off using teams that have the best record.

Now I am not the only one that thinks this is a good idea, so after reading this get off you couch and lets start a petition to have the BCS done away with and lets take back our championship game and demand that the national title be settled with a tournament.

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