eG Foodblog: bleudauvergne

[therese]

Great fun, Lucy.

A la prochaine...

[reesek]

lucy,

your photos capture the essence of the subject. looking at the photo of the books for sale on the quay i found myself swooning, struck by the intense smell of moth balls and old paper.

thank you for bringing us the melancholy and the romance of spring in lyon.

rk

[Susan in FL]

Thank you, Lucy! I was busy and out of town during the past week, so I have been quiet in following your blog. It was truly wonderful and as several people mentioned, so inspirational. I couldn't go without posting a note of thanks.

[Jensen]

I'll add my voice to the chorus. Thank you so much for sharing your life with us once again.

[snowangel]

Lucy, what is your preferred dipping sauce for the jaodzi? I have super easy access to really great, nice thin wrappers, so usually cop out and buy those. For some reason, I always aim for and get 7 or 9 pleats per dumpling. I'm curious if there's something about the number of pleats?

[Makan King]

Xiexie. This was wonderful and inspirational.

[bleudauvergne]

Bu xie!

The sauce is a mix of Chinese dark vinegar, soy, with minced garlic and a couple of drops of sesame oil. There is a good discussion of the making of these dumplings with recipes here.

[Pumpkin Lover]

As always, this was just wonderful! It should be printed up, bound and sold. It'd be a bestseller.

And, Bleu--dang girl, you're smokin'!

[Tepee]

A Beautiful Blog from a hen mei de ren. Till we meet again in your 3rd blog, jai jian.

[FaustianBargain]

Thank you for doing the blog again, bleu...

And it is nice to 'see' you.

edit': you dont *have* to stop, you know? Mods, can she go on and on and on....?

Edited March 29, 2005 by FaustianBargain (log)

[helenjp]

Lovely blog! And thanks for the jiaozi close-ups...you fold yours exactly the same way I fold mine (which my husband thinks is warped, he can't see why one fold shouldn't be adequate!).

[Laksa]

For some reason, I always aim for and get 7 or 9 pleats per dumpling.  I'm curious if there's something about the number of pleats?

←

There's a belief that the number of pleats a chef can put on a dumpling is a testament to the his/her skills. I've seen restaurants/chefs that boast of dumplings that have no fewer than 18 pleats, or 20 pleats.

I've also read somewhere that Shanghainese xiaolongbao must have exactly 16 pleats.

But you'll rarely see dumplings with 4 or 14 pleats. Same is true for 7.

6, 8 and 9 are good numbers.

Edited March 29, 2005 by Laksa (log)

[Arey]

Great blog. I'm sorry it's over already, and am looking forward to your next one.

[SobaAddict70]

Thank you for opening up your life and your home to us, Lucy.

It was a pleasure to be with you this week.

We're going to close Lucy's installment now. Tammylc, the next blogger in the sequence, has her installment up and running. Go check it out, as the eGullet Foodblog leaves Lyon, France and heads over to Ann Arbor, Michigan.

Soba