Transparent

I'm curious. Wouldn't using a lean and oil dough produce a flaky crust for dan tart? Oil doughs are mostly used for stuff like char siu so, but wouldn't the tart shell have those multiple layers that we want? Then again, oil dough isn't exactly rich and buttery. Melted butter perhaps? I'm dying to experiment, but I just came home from Toronto friday night, and I've been busy with schoolwork. Rawr, and I dug out those tart tins. Turns out they weren't as big as I remember them. They're actually the ones used for dan tart, which is great, but I was kind of looking foward to jumbo dan tart.

Astrid from Wrapped in Dough posted about a few months back. Is this what you're looking for? http://www.wrappedindough.com/archives/200..._tang_hu_lo.php

Char Siu from East Buffet is pretty top notch - but the fat, squid-like creatures (as they classified as fish?) are just about the best. I don't like what they're called, but in Cantonese, (poor romanization ahead) it's Muk Yu. I haven't had any better than from East Buffet. They're found hanging alongside the other meats in window displays.

Ohh, dan tart. I'd really like to make this, but my parents have explicitly told me not to make it. "Why make something so cheap?" Honestly, they're the most expensive item (by weight/size) in bakeries, at the same price as a bun. I even have these strange tart/brioche hybrid tins that I could use for some enormongous* dan tart. *Not a real word

Having Dim Sum is not eating steamer baskets full of food all to yourself. Even if a person somehow manage to overfill him/herself, it's not like a once-a-week thing will cause obesity. Hell, I sometimes eat Dim Sum twice a week. And I'm far from obsese. Very, very far.

Pft, I thought they were bathrooms too. I got there at around 12:30, and the line wasn't that bad. I ended up waiting 20~30 minutes before I sat down. The line was much worse as I glanced from the front. It was mostly people on lunch break. Weather was great, too. Not as great as yerterday, of course (75F!)

I've always had the egg drop when I was younger. Then again, younger doesn't mean too much when I haven't hit 18 yet. :P

Transparent, What do you mean by brown "candy?" Do you mean brown sugar? Catherine ← Brown candy are basically the large slabs of brown sugar. It's labeled as such, so I just refer to it as candy. It's the same for rock candy.

Since my sister hates ginger (who didn't when they were younger?), ginger is sliced rather thickly. I like the taste of brown sugar better than white. White sugar was used when we lacked the foresight to check the pantry. I forgot that recipegullet is back. Awesome. I just fixed up the recipe to make it more readable. Thanks, Marlene.

All you have to do is take the B,D,N,Q or F to Chinatown. Walk into virtually any grocery and you'll find stacks. Hell, buy a case full. They're pretty cheap, depending on the store. A lot sell for the bargain price of 1.69 box. Okay, so Japanese snacks aren't exactly a bargain, but you get what I mean. It's dark chocolate. Yes, I had to try it. I suppose eating dark chocolate on a slightly phallic biscuit is more manly than milk chocolate.

My family's recipe (consequently mine, now ;) ) is basically: Ginger 5~6 beefsteak tomatoes 1~1.5lb. Flank steak Brown "candy" 3 eggs, beaten First the flank steak is sliced, then marinated in the standard cornstartch/soy. Afterwards, it's stir-frying. The meat is reserved, then the tomatoes are cooked till watery, and everything else goes in.

Finally! And just in time, too. Friday is half day of school. Time to hit the shake shack! How are the prices? Higher or lower? I'd be surprised if it was the latter. ;)

Beef and Tomato This a Chinese-American dish developed by immigrants with the new ingredients around them. It is a comfort food for my family and I, and is great on a cold winter night, even if tomatoes aren't in season. 1 square inches of Ginger; sliced 5 beefsteak tomatoes; cut into sixths 1 lb Flank steak 1/4 slab of Brown "Candy"; chopped or ground 3 eggs; beaten Oil for frying 1. Slice the flank steak to a 1/8 thickness 2. Marinade flank steak in cornstarch and soy sauce 3. Heat up a wok on high heat till smoking, and add oil and the ginger. When the ginger loses its color and turns white, frying the meat, searing initially. Cook till done and reserve. 4. Clean the wok and reheat till smoking (and dry). Add the ginger as before, and stir fry the tomatoes till watery. 5. Add the reserved meat and pour in the eggs. Add the brown candy and continue stirring with a wok shovel until dissolved. Season to taste. Serves 6-8 with a multicourse meal. Keywords: Main Dish, Beef, Chinese ( RG1175 )

Beef and Tomato This a Chinese-American dish developed by immigrants with the new ingredients around them. It is a comfort food for my family and I, and is great on a cold winter night, even if tomatoes aren't in season. 1 square inches of Ginger; sliced 5 beefsteak tomatoes; cut into sixths 1 lb Flank steak 1/4 slab of Brown "Candy"; chopped or ground 3 eggs; beaten Oil for frying 1. Slice the flank steak to a 1/8 thickness 2. Marinade flank steak in cornstarch and soy sauce 3. Heat up a wok on high heat till smoking, and add oil and the ginger. When the ginger loses its color and turns white, frying the meat, searing initially. Cook till done and reserve. 4. Clean the wok and reheat till smoking (and dry). Add the ginger as before, and stir fry the tomatoes till watery. 5. Add the reserved meat and pour in the eggs. Add the brown candy and continue stirring with a wok shovel until dissolved. Season to taste. Serves 6-8 with a multicourse meal. Keywords: Main Dish, Beef, Chinese ( RG1175 )

Thanks to this thread, I finally got off my butt and ordered The Bread Baker's Apprentice last week. It came on Wednesday, and now that I'm done reading the intro chapters, I'll be attempting the Anadama Bread. The soaker is sitting on the counter already.

Oh, oh! I've looking for this bread for a while. I didn't know it was called babka. My mother's coworker has relatives that are somehow employed in a jewish bakery/retail establishment (we're Chinese - how does that work?). Each week they get a lot of bread for free, and that makes its way to us (they know I'm a carb fiend). One of the small loaves that comes to us looks a smaller version of the babka you posted. It's also shaped in a way that you can pull off a third at a time. A recipe would be really nice. This is actually a mishappen loaf. It's usually a lot darker and glossy. What kind of glaze would do that? It's usually better swirled too. By the way, this is the other loaf I get: It's filled with a pearl-white, tangy, and definately lemony filling. Can anyone identify it?

Zha Leung from NY's Sweet n Tart. Nothing has ever beat Ocean Palace's here in Brooklyn though. :)

I'm pretty sure Joe's Shanghai is now Joe's Ginger. All three branches seem to have switched over to the new name.

Wow, this couldn't be any more time. I'm waiting for my griddler to come in the mail. I happened to have a macys gift card, so I ordered online from there. I have the george foreman with the bun warmer. I've used it dozens of times for burgers and stuff, but it really only is for one person. I've tried it for grilled cheese, but the lack of a floating hinge yields unsatisfactory results.

I've got some Pandan leaves stashed in the freezer, and pandan paste hidden in the pantry. I'm assuming this roll has a chiffon cake base? That's the type I always see in Chinatown's bakeries.

http://starbulletin.com/2004/11/03/features/ingredient.html

http://forums.egullet.org/index.php?showto...ndpost&p=685778 That should make it easier.

Awesome! What temp did you fry them at? They look great. I have a desire for some mantou now... Maybe. But I ate them several times a week for several months before my grandma stopped buying them. I have a reputation for being able to eat bread all the time and never get tired of it. I'm called the "bread king." Then again, maybe it is lard. Mmm, carbs and fat.

You recipe is pretty similar to mine, except I don't use any fat in mine. In fact, I've never used any fat for steamed doughs. I also use less sugar in mine. I usually make about a dozen in a batch (basically 2x your recipe). I let them rise overnight in the fridge once. They were overproofed and deflated... They looked flat and wrinkley. It was kind of funny, actually. My grandma and sister (the only other people who will eat mantou in my family) say mine are better than the ones from Chinatown. Of course, mine can't compare with the ones I've had as a child. Humongous, chewy, and so good hot. It was worth the burned fingers to eat. Unfortunately, no store makes them that good anymore. I have a feeling they were bought from old women selling off the street. Now they're all gone...

You've got it. Mine is 1:1.