Text 31276, 85 rader
Skriven 2012-11-07 12:13:00 av Glen Jamieson (3859.cooking)
     Kommentar till en text av Jim Weller
Ärende: BUNS AND ROLLS 11107
============================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 GJ> My Concise Oxford gives it as, "Small, soft, round sweet cake
 GJ> with a few currants"

 JW> Which would make a lousy burger.

But it goes well with a nice hot cup of tea or coffee.

 JW> There's lots of vague cooking terminology that cover a range of
 JW> foods, cake and galette for example.

 JW> Title: Popeye Tso's Chicken (General Tso With Popeye's Nuggets)

Emergency!  The General has just had a heart attack!

 JW> 24    pieces Popeye's Chicken
 JW> Nuggets or 
 JW> 3    orders Popeye's Popcorn
 JW> Shrimp 

 JW> Heat oil in a large wok over high heat until smoking. Add garlic and
 JW> ginger and stir fry until fragrant, about 15 seconds. Immediately
 JW> add whole chilies and chicken nuggets and toss to combine. Add sauce
 JW> and simmer, stirring constantly, until thickened into a thick glossy
 JW> glaze. Transfer contents immediately to a hot plate and serve with
 JW> steamed rice.

 JW> Posted by: J. Kenji Lopez-Alt

 JW> From: Serious Eats                    

Is he serious, or just Yahoo Serious?

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Siopao (Steamed buns)
 Categories: Appetizers, Asian, Filipino
      Yield: 30 Pieces
 
           Dough:
  4 1/2 c  All purpose flour
      3 t  Yeast
  1 1/2 c  Warm water
      4 T  Sugar
    1/2 c  Pork lard or vegetable
           - shortening
           -
           Filling:
    1/2 kg Pork, chopped
      2    Onions, quartered
    1/4 c  Soy sauce
    1/2 c  Water
      2 t  Sugar
    1/2 t  Vietsin (MSG)
      6    Hardboiled eggs, sliced
 
  Dough: Dissolve yeast in lukewarm water. When dissolved, add sugar
  and 2 1/2 c. flour to make a soft sponge.  Beat thoroughly with a
  wooden spoon. Set aside to rise until double in bulk (about 30-40
  minutes), add remaining flour and 1/4 c. fat to sponge and mix well.
  Turn onto a slightly greased board using remaining 1/4 c. fat (pork
  lard for greasing is preferable) and knead until smooth.  Divide
  dough into 24 to 36 pieces depending on desired size.  Form into
  balls.  Flatten one ball of dough with the heel of the hand and put
  filling in the center. Gather the edges together and seal. Lay soipao
  on square piece of paper (sealed side under) and set aside to rise
  for 20 to 30 minutes.
  
  Filling: Mix together soy sauce, water, sugar, salt, onions and pork.
  Cook over low fire until tender.  Remove pork from sauce.  Use to
  fill siopao. Add egg slices and steam for 30 minutes or until done.
  Serve left over sauce with siopao.
  
  :       Recipe from "Philippine Cuisine" by Nora & Mariles Daza
 
MMMMM
 
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holding its championship competition.
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