Tropicalsenior

@liuzhou Thank you. I don't know why these intrigue me so much but they do. I guess, like you, I can see endless possibilities and they fit so well into my favorite food group, the sandwich. With your information I went to dear old Google and found these. The first is a recipe, sort of, for corn cakes, free formed. The Second is a good description and an explanation of their history as street food. The really interesting item is a picture of a type of cast iron mold on which they are cooked. From the picture that you showed us on the banquet photo I suspect that something like this was used to make those. I'm going to dust off my bamboo steamer and see what I can come up with. They will have to be corn because I don't think I have even a prayer of finding the sorghum. The combination of corn and brown sugar should duplicate that color perfectly. I make your Rou jia mo all the time. We love them.

Especially down here, I couldn't live without it. Unless you can shell out for the export quality beef, sometimes the beef that you buy was running in the pasture the day before. I bought it in a restaurant supply house here about 25 years ago and the salesman asked me what it was. I told him and demonstrated on the table how it worked. He told me that he already knew how it worked and showed me the palm of his hand. He had scars running the full length of his palm. I paid $15 for it at the time and when I went back 2 weeks later they had about 10 of them for a dollar a piece. I bought every one of them and gave them as gifts.

Wow! That looks so good. Is that Nebraska beef?

@kayb sounds great! Sounds like it will have undertones of sauerbraten. At least there's no kraut. I just put a corned beef in to cure for Saint Patrick's Day. It's a recipe that I've used for years with a lot of success, (and a couple failures). I'm thinking of posting the recipe but I'm not sure if anyone would be interested. Before. In the brine. Two weeks to wait.

You're right, of course. I should have been more specific. Although, the prejudice isn't limited just to North Americans. Mexicans will eat just about anything as will the Guatemalans and the Nicaraguans but the Costa Ricans are more picky. The only offal that you will find regularly on the table is tripe and tongue. All the rest is looked down upon as peasant food and even the peasants won't admit that they eat it.

I'm sure it was, but it's just our Western way of thinking that causes awful shivers to go down our spine at the word offal. When you mentioned steak and kidney pie the other day my immediate thought was, yuck. Then I remembered that one of my favorite parts of fried chicken is the kidney. As youngest child in the family, whenever we had fried chicken, that was the piece I got. Until some of my older siblings left home, I didn't even know that the chicken had a breast.

Everything looks so good but I would have to pass on the Pig Offal Soup with Goji Vegetable. The Bun Cups with Minced Pork and Vegetables intrigue me. They must be steamed since they don't, as a rule, bake their breads. But they have such a uniform golden color. Do they have some sort of flavoring in the dough? Have you any idea how they are formed? I would sure like to try making something like this.

It sounds really interesting, can you paraphrase it for us?

There is a wall.

@liuzhou I just found all these Dave Allen videos on YouTube. You've just wiped out the rest of today and maybe tomorrow for me. And I already sent them to my grandson. It's Friday, he'll probably get fired.

He was my favorite Comedian. People were scandalized that I would let my grandson watch him beginning when he was only 5. He loved Dave Allen so much that I just couldn't help it. to this day, He remembers all the skits and we laugh at them together all over again.

You see a side of China that very few Westerners will ever see. Thank you for showing us your China.

Thank you so much for this. The photographs are beautiful and you are a fantastic storyteller. Every time that you post something like this, it is like getting a personal guided tour through a beautiful country that you obviously love.

Don't laugh. Until I left home, I didn't know you could get it any other way. They don't have many tuna boats in Nebraska.

I just wanted to let you know that I've posted it.

I'm new at posting recipes but I did manage to get it done. the recipe for the Char siu pork is Here and I posted the recipe for the Buns so that we don't have to deal with broken or missing links later on. It is Here.

I have made Char siu bao many, many times and I had always considered it a chore until I found this recipe. It is not only easy, it is delicious. It is the closest one that I have found to the Char siu bao that I used to buy in the International District in Seattle in a little bakery called ‘Piece of Cake’. You had to get there early because they were usually sold out by 10. If you would like to go to the original site, this is IT. The pictures are mine. David Soo Hoo’s Bread Machine Bao Makes 6 buns (Bao) Dough 2/3 cup water 4 T. (1/2 stick) unsalted butter, melted 1 large egg 3 1/2 cup bread flour 5 tablespoons sugar 1 tablespoon nonfat dry milk 3 teaspoons bread machine yeast Pork Bao Gravy 1/4 C. water 1 tablespoon rice wine or dry sherry 2 tablespoons oyster sauce 1 tablespoon hoisin sauce 2 tablespoons soy sauce 1 teaspoon sesame oil 1 tablespoon sugar 3 tablespoons all-purpose flour Bao BBQ Pork Filling 3 tablespoons diced yellow onion or stalk of green onions 4 oz. prepared char siu (Chinese barbecued pork) Bao Egg Glaze 1 large egg beaten with 1 tablespoon sugar 1 1/2 tablespoons white sesame seeds Rising the dough in the bread machine Place all the dough ingredients in the bread pan according to manufacturer’s instructions, reserving 1 1/2 cups of the flour. Program for the Dough cycle; press Start. (This recipe is not suitable for the Delay cycle.) About 5 minutes into the Knead 2 cycle, slowly add the remaining flour. Dough will be stiff, but by the end of the kneading cycle be pliable and smooth. This is important; if the batter is too moist, the bows will flatten as they bake. While the dough is rising, prepare the gravy. Combine the water, rice wine, oyster sauce, hoisin, soy sauce, sesame oil, and sugar in the top of a double boiler. Whisk in the flour. Place over simmering water and, stirring constantly, cook until thick and smooth. It will be the consistency of mayonnaise. Remove from the water bath and cool in the refrigerator. For the filling, chop the pork into a large dice and place in a large bowl with the onions. Add the gravy and mix with the pork. Cover and refrigerate until needed. Line a large baking sheet with parchment paper. At the beep, remove the dough from the machine and place on a clean wooden work surface. Roll into a fat 3 inch wide log. Cut the log into 6 equal portions. Place a disc of dough on a wooden work surface (don’t shape on cool marble or ceramic because it will stiffen the dough). With the palm of your hand, press down on the center and rotate your palm, spiraling out from the center. The dough will grow into a 3-inch diameter circle (not lopsided, please) with a pretty spiral-pattern radiating from the center like a flower. Don’t use any flour. Using a 1 1/2-ounce ice cream scoop (size 40), place a scoop of filling in the center of the round of dough. Bring up the dough over the filling, and holding the two sides between your thumb and third finger, and pinching with your pointer finger, pleat the edges to encase the filling. Place, seam side down and at least 4 inches apart, on the prepared baking sheet. Cover loosely with plastic wrap and let rise at room temperature until double in bulk, 45 minutes to 1 hour. If the filling is cold, it will take 1 1/2 hours to rise. Twenty minutes before baking, preheat the oven to 350º. Brush each bao with the egg glaze and sprinkle with sesame seeds. Bake in the center of the preheated oven 30 to 40 minutes, until big, puffy, and golden brown. If you have a convection oven, they will bake about 20 minutes. Eat the day they are baked, or freeze in plastic freezer bags up to 2 months. Reheat in a microwave (no need to defrost) for 2 to 3 minutes for a quick dinner My Notes: I followed the recipe faithfully with only the following exceptions. My bread machine does not have a double knead cycle so I put all of the ingredients in at once, adjusting at the beginning to ensure that I had a fairly stiff dough. I made 12 buns instead of 6 and as a result they cooked perfectly in 20 minutes. I also prepared the gravy very successfully in the microwave. The one advice that I would give in forming the Buns is to have the center much thicker than the edges. Roll the edges very thin so that you don't have all the bulk at the bottom when you pinch the edges together. Do not overfill the Buns! I have made this recipe several times and no matter how small or large I make them the filling always seems to miraculously come out exactly even.

Char Siu (Chinese Barbecued Pork) This is the traditional Chinese Barbecued pork that used to be served as an appetizer in every Chinese restaurant. The best cut of meat for this is something with plenty of fat or marbling. Do not use pork loin. It lacks both the moisture and the flavor that a fattier meat will provide. 3 pounds pork shoulder, or butt 2 cloves garlic, mashed 2 tablespoons grated fresh ginger 2 tablespoons Shao Hsing rice wine or dry sherry 2 tablespoons hoisin sauce 2 tablespoons ketchup 2 tablespoons dark soy sauce 1 tablespoon honey or molasses 2 teaspoons sugar 1/2 teaspoon five-spice powder a few drops red food coloring, optional Cut the pork into strips approximately 2 inches wide and 5 inches long. Whisk together the rice wine or sherry, hoisin sauce, ketchup, soy sauce, liquid honey, sugar, mashed garlic, ginger and five-spice powder. If using the red food coloring, add it now. Place the pork and the marinade in a zip-top bag. Marinate the pork in the refrigerator, for at least 6 hours or up to 2 days, the longer the better. Remove the pork from the bag. Reserve the marinade.Preheat the oven to 425 degrees F. Fill a shallow roasting pan with 1/2 inch of water and place the pork on a rack above the water. Roast until brown, turning and brushing 2 or 3 times with the reserved marinade for about 45 minutes. The internal temperature of the pork should be 155 to 160 degrees F. Do not overcook or it will be dry. Note: Do not leave out the alcohol. If you don't have the rice wine or sherry you can use rum or brandy. It seems to make a big difference in the penetration of the marinade. Any extra marinade can be boiled and stored in the refrigerator up to a month or in the freezer to be used the next time I like to serve this in 1/4 inch slices with ketchup, Chinese hot mustard and sesame seeds. To make Chinese hot mustard, just mix dry, ground mustard with water to make a paste. Or use the in following recipe to make Char Siu Bao. if you don't have any Chinese five-spice powder you can easily make it with the following recipe. It is an essential flavor in this recipe. Five-Spice Powder 1 tsp. ground star-anise (3 whole star anise) 1 tsp. ground fennel seeds (3/4 tsp. whole fennel seeds) 1 tsp. ground Szechuan or white pepper (1 tsp. whole Szechwan or white peppercorns) 1/2 tsp. ground cassia or cinnamon 1/2 tsp. ground cloves Grind to a fine power in a spice grinder or mortar

You may not be a professional cook but you are certainly a natural-born good cook. You are not afraid to expand your repertoire and try new things and you do it well. You are a natural at something many people never learn. Your food is beautiful. You have a very lucky family. That pork belly looks so good that my mouth is watering. I'd gladly put my feet under your table any day. (And by the way, I've worked with professional line cooks that couldn't make an omelette that pretty!)

The recipe for the filling and the buns is within the post right above the second photo. I did make it in my bread maker and instead of making six buns I made 12. if you want the recipe for my homemade char siu (Chinese barbecued pork), I'm going to have to clean the recipe up tomorrow and I will send it to you if you want it. I've revised it a couple times from the original. I'll be happy to share it.

Those hot dogs look so good and I like everything else on the plate but I do so hate sauerkraut. My little German grandmother used to make four or five huge crocks of it every year. I'm telling you, people, it's just rotten cabbage. I couldn't go within a block of her house until it was all finished and canned up in jars. I got deathly sick just from the smell. I've never been able to understand how anyone could eat that stuff.

I made some char siu bao (Chinese barbecued pork buns) for dinner tonight. I'm going to serve them with some stir-fried vegetables and cantaloupe. I found some beautiful sweet cantaloupe at our Chinese market today. One of the buns leaked a little bit. I couldn't possibly serve it so I decided to have it for lunch. Quality control, you know. It was so good! It tasted just like the ones that I used to get at the ‘Piece of Cake’ Chinese Bakery in the International District in Seattle. I used this recipe. It's the best one that I have ever found for these and I make my own Chinese BBQ pork.

You're right . Look how many words Shakespeare added to our language. One of our members should be able to add at least one. That's what keeps the English language relevant and ever-growing.

That's what Google kept telling me.

Google's reaction also. No results found for coothless