October 8, 2015 In All recipes, Meat, Snacks

CRUSTY RADISH DUMPLINGS FOR MY DUMPLING

[ezcol_1half] MY DUMPLING COMES WITH AN EXTRA DISK OF SALTY, CRACKLING, DRAMATIC BUT ALSO DELICATE PERSONALITY.  IT MIGHT NOT BE FOR EVERYONE WHO LIKE SMOOTH RIDES, BUT IT'S MY DUMPLING AND I LIKE IT EXACTLY THE WAY IT IS. [/ezcol_1half] [ezcol_1half_end]   I've always liked western funerals. Or to be more specific, I've always liked the meal that takes place afterwards.  The kind of

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September 30, 2015 In All recipes, Meat, mobile slider, Techniques, updated recipe

HOW TO EASILY SOUS-VIDE IN OVEN, WITH OR WITHOUT WATER

FOR THE PAST 35 YEARS OF SOLEMN HATRED FOR WHITE MEAT, OF CLAWING CHICKEN SAWDUSTS OUT OF MY THROAT, IT MEANS TO TELL ME THAT ALL ALONG, I COULD'VE BEEN EATING THIS SUCCULENCE?!! IS THIS A JOKE?!! [ezcol_1half] Let's face it, most of us never took the idea of "sous vide" seriously as a realistic potential in our home-kitchen, now did we? But now there are so many sous vide devices on the market today that it's hard to ignore the growing popularity of it. This French-sounding

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September 1, 2015 In All recipes, Bakery/Pastry, Meat

DOGGY MEATLOAF BIRTHDAY “CAKE” FOR BIG 15TH

[amd-zlrecipe-recipe:85] [ezcol_1half] HIS FICTIONAL TWIN, THE GRINCH, WHO IS THE SOLE CLINICAL CASE TO HAVE BENEFITED FROM THIS MEDICAL ILLNESS [/ezcol_1half] [ezcol_1half_end] This past week, August 26th to be exact, my dog-son Dumpling turned 15 years old, almost 100 years old in human-years. For small breeds such as the Maltese that he is, this may not be the most ground-shaking news, probably not even rare, but for my Dumpling, it is nothing less than a medical miracle. About a year and a half ago, shortly after the departure of our Frenchie Bado (here's a short bio on the family, so far), Dumpling was rushed to the hospital after fainting in my arms with a screeching cry, where we were told that he was developing a severe case of congestive heart failure. It was ironic

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July 21, 2015 In All recipes, Bakery/Pastry, Meat

MEET “THE WALTER WHITE” – THE KINGPIN OF MEAT BUNS

[ezcol_1half] PACKED WITH A WALLOP OF SCALLION GROUND PORK, A PIECE OF BRAISED PORK BELLY, ONE BRAISED SHITAKE MUSHROOM, ONE SALTED DUCK YOLK AND CHILI CONFIT, EACH BUN MEASURES 5 1/2" (14 CM) IN DIAMETER AND ALMOST  1 LB (450 GRAMS) IN WEIGHT IF THIS ISN'T CRIMINAL, I DON'T KNOW WHAT IS [/ezcol_1half] [ezcol_1half_end] There's something about me unknown to most.  I have a sickly obsession for Chinese steamed pork buns.  Sickly, I said.  I think it was a childhood trauma that I developed in my earliest memory, over one afternoon by a hungry swimming pool when it was given to me as a snack, but I never suspect it would follow me ghostly into adulthood like an unsociable kink.  Ask my husband who never understood any of it, that whether it is placed on the table of a proper restaurant or abandoned in the metal cage of an electric warmer inside any 7-11's in Asia, or even just a carcass of it laying on the asphalt being picked by a mob of pigeons

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June 22, 2015 In All recipes, Meat

THE JADED DOOR-NAIL MEAT PIES RUBBED W/ SCALLION BUTTER

[ezcol_1half] DOESN'T IT HELP YOUR CONFIDENCE IN MAKING THESE IN YOUR OWN KITCHEN, KNOWING THAT THEY AREN'T IMMORTALS, THAT THEY TOO BLEED JUICE, JUST LIKE THE REST OF US. [/ezcol_1half] [ezcol_1half_end] To most people who aren't born or raised in China or any of its politically disputed subparts, the idea of cooking Chinese cuisine, I guess, can feel intimidating.  For one, it sounds big.  And it is big.  It is big in a sense that it's actually less confusing to approach it not as a generalized whole, but as a ccoalition of many different regional representatives.  The food cultures in the north, really is a world away from the south, and from the east coast-lines to the west high mountains, vice versa.  And to make matters more complicated than say, how it is in America, in the best as well as the worst sense, the gaps between regional cultures aren't yet as erased by modernization and technologies as we speak.  So if you think you're scared about making southern dim-sum simply because you aren't Chinese, know that there's someone else born and raised in northern China, who feels just the same.  But I'm not saying this to scare you.  I'm saying this to let you know that, yes, while there is real deep

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