Good idea! We made chili too and had the crackers on top with some green onion and since I made it too hot we had to put some sour cream, actually yogurt, but yeah they were super good in the mix. I can imagine Cheez It would be good as well.
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Food, Glorious Food
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Craving the sense of sunshine, heat, warmth, and summer, I have just prepared a tropical fruit salad: Actually, I have been preparing them possibly twice a week for the past month or so (and this fruit intake is in addition to the freshly squeezed citrus fruit - oranges, grapefruit and lemon that I have most mornings).
It looks amazing - those glorious warm golden colours, - and tastes wonderful.
The actual fruit salad comprises apricots (tinned, for they are not in season, just now; however, their canning juice or liquid offers a nice tart taste to the salad), but everything else is fresh fruit: Sliced mango, sliced persimmon, and scooped out passion fruit.
A pomegranate shall find its way into the next dish of tropical fruit salad I prepare, as one is sitting in a dish of oranges which is also currently home to a few mangoes and persimmons and passion fruit. The lemons and pink grapefruit live in separate wooden bowls, while apples reside by themselves in yet another wooden bowl.
It looks amazing - those glorious warm golden colours, - and tastes wonderful.
The actual fruit salad comprises apricots (tinned, for they are not in season, just now; however, their canning juice or liquid offers a nice tart taste to the salad), but everything else is fresh fruit: Sliced mango, sliced persimmon, and scooped out passion fruit.
A pomegranate shall find its way into the next dish of tropical fruit salad I prepare, as one is sitting in a dish of oranges which is also currently home to a few mangoes and persimmons and passion fruit. The lemons and pink grapefruit live in separate wooden bowls, while apples reside by themselves in yet another wooden bowl.
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At a Yankees game last year, I went to the buffet at their Audi club and tried something really good. They were almost like fried chicken sandwich tacos, but the taco shell was like naan bread with the consistency of a pancake. It had fried chicken, some type of mayo sauce, and pickles.
I've been trying to figure out what they were called forever because I want to try them again, and I finally figured it out! Bao Buns-
I always get excited when I try something brand new that I really like. I need to find somewhere that sells these.
I've been trying to figure out what they were called forever because I want to try them again, and I finally figured it out! Bao Buns-
I always get excited when I try something brand new that I really like. I need to find somewhere that sells these.
Originally from Taiwan and served with a lovely, spicy mix of fatty and lean pork, "Gua Bao" buns are becoming trendy everywhere.
en.wikipedia.org
Koah-pau - Wikipedia
At a Yankees game last year, I went to the buffet at their Audi club and tried something really good. They were almost like fried chicken sandwich tacos, but the taco shell was like naan bread with the consistency of a pancake. It had fried chicken, some type of mayo sauce, and pickles.
I've been trying to figure out what they were called forever because I want to try them again, and I finally figured it out! Bao Buns-
I always get excited when I try something brand new that I really like. I need to find somewhere that sells these.
Yes, they have appeared in some Asian (Korean, and Japanese among others) restaurants and takeaways over the past year.Originally from Taiwan and served with a lovely, spicy mix of fatty and lean pork, "Gua Bao" buns are becoming trendy everywhere.
Koah-pau - Wikipedia
Agreed; they are delicious.
They're so good, and it's so refreshing because I always eat the same stuff all the time. It's rare that you try something completely new and you want to eat it everyday.Originally from Taiwan and served with a lovely, spicy mix of fatty and lean pork, "Gua Bao" buns are becoming trendy everywhere.
Koah-pau - Wikipedia
The reason I remembered them is because a new Korean chicken place is about to open near me (Bonchon), and I saw them on the menu. It was a pork version of Bao Buns. I have to try them when they open.
Now, reading this, my mouth is watering, and I am positively salivating.
I have yet to encounter an Asian cuisine that I dislike; actually, I shall re-phrase that.
I have yet to encounter an Asian cuisine that I do not love.
They don't call them Bao Buns, they just call them Pork Buns. But they definitely look inspired by them, and they look delicious
They don't call them Bao Buns, they just call them Pork Buns. But they definitely look inspired by them, and they look delicious
Technically, I agree that they should be described as "pork buns".
However, all of the (Asian) food stalls, and (Korean, Indonesian, Japanese, and other Asian specialist) restaurants and takeaways here (that is, Across The Pond) refer to them as "bao buns".
Yes, this is a recent (and most welcome) discovery - I hadn't ever heard of them before Covid - and a freshly introduced (to my world) culinary delight.
My partner's Taiwanese and in the years BC (Before Covid) we'd go once every year or two to see family. Not been since 2019 and miss it.
Not healthy, but a gua bao (aka pork bun) with a bubble tea hits all my suger and fat loving taste buds at once!
Not healthy, but a gua bao (aka pork bun) with a bubble tea hits all my suger and fat loving taste buds at once!
Sugar, salt, fat, soothing, comforting, delicious......who cares if it is not particularly healthy, especially in deepest, darkest, dreariest winter, which is when you most need comfort food?
Summer is for the healthy stuff - for, you can live on salads, then.
However, in winter: Well, I cannot think of many foods that will work better at lifting your mood, offering soothing, tasty, and delicious comfort, and satisfying not just the pangs of hunger, but the tingling tastebuds on your palate, than a classic gua bao.
Hope you manage a trip to Taiwan this year.
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What you will do when you have great burger but No bread or Buns....
Not sure what it is, Seriously. If anyone can give a name to what flatbread I made would be nice.
Flatbread:
1/2 cup sourdough starter fully hydrated and aged 15 days,
1/4 cup all purpose flour
2Tbs Water
Salt
Roll out and then fry with cast iron, some lid to control steam.
Turned out interesting, was great as a sandwich type thing or you could do hummus etc... In my case burger.
Update: was good, rustic one might say even, super enjoyed it, great flavor.
The flatbread dough needs a little adjusting, was dense and needs to be more fluffy in future.
Not sure what it is, Seriously. If anyone can give a name to what flatbread I made would be nice.
Flatbread:
1/2 cup sourdough starter fully hydrated and aged 15 days,
1/4 cup all purpose flour
2Tbs Water
Salt
Roll out and then fry with cast iron, some lid to control steam.
Turned out interesting, was great as a sandwich type thing or you could do hummus etc... In my case burger.
Update: was good, rustic one might say even, super enjoyed it, great flavor.
The flatbread dough needs a little adjusting, was dense and needs to be more fluffy in future.
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While the calendar has slipped into February, outside, it is still dark, cold, damp, and unspeakably, utterly, miserable.
Tonight, I treated myself to homemade Pasta Carbonara, soothing, comfort food, perfect for winter.
Tonight, I treated myself to homemade Pasta Carbonara, soothing, comfort food, perfect for winter.
That's the lovely thing about miserable weather. Comfort food, drink, places etc. seem more welcoming.
Also, spending time at home when it's grey and damp outside stops you feeling you're missing out by not being outside. That's the optimist in me.
Pasta, - and then there is the wonderful sauce which comprises: Sautéed diced (by me) guanciale (pig cheek), lightly whisked (with a fork, again, by me) egg yolks, grated Pecorino (by me), a dash of organic double cream, a dash of pasta cooking liquid (nice and starchy), - what is there not to like with this dish?
Granted, I might not care for it quite so much in summer (that is, a sunny summer, do, please, note), but, in deepest, darkest, dreariest winter.....this is absolutely perfect. Soothing, rib-sticking, comforting, and absolutely delicious.
I devoured two bowls of it.
Finally got the KUMO cake I've been waiting for four years to try. The Mandarin Oriental Gourmet Shop in Tokyo only makes twenty-five of these each day, and there is a line to get them in the morning before the shop opens. They also do special flavors for different seasons throughout the year.
I had never heard of this, and thus, I had to look it up. Fascinating.
Wow.
That looks amazing.
What did it taste like?
According to an article I read, the 'centre' changes with what is available and in season each season; what is the actual centre in this cake?
It's very good. The cake is encased in white chocolate to maintain its shape, and under it is the main cake, and inside that is fruit-based cream and bits of real fruit. I think for this time of year, it tasted like strawberries. When it originally debuted, it had mango. There was also an upcoming limited time flavor with more chocolate. I had mine with the house tea, but it would also go really well with a black coffee.
There is an NHK documentary about figs (yes, I watch such interesting programmes) and seasonally, they make one of those cakes with figs as the centrepiece.
As an aside, I never knew there were so many varieties of figs. Never cheap, but Japan does this kind of stuff very well.
Tried the matcha crepe from Kotobuki Seian in Asakusa in a narrow alley near the Kaminarimon. Managed to make it right before they closed for the evening. These are available in four different flavors, and I got the one with mitarashi dango inside. Very creamy and the perfect blend of sweet and bitter; would recommend.
Very interesting. Is it firm enough to just bite into it or is a spoon required? I am assuming that you do not remove it from the cardboard holder.
That's what I love about Japanese television and journalism. They can focus on one very specific or obscure subject matter and go into such detail about it. Audiences in my country do not have the sort of attention span for that kind of media to survive.
The crepe is very thin but very firm. Spoons were provided, but I ended up not using mine. The way the crepe is folded gives it enough structure that you can just eat it like an ice cream cone.
In a supermarket in Mexico. Break off as much as you want, bag it and head to the cashier...
