Text 18344, 64 rader
Skriven 2007-07-30 12:54:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Carol Shenkenberger
Ärende: Re: Blob's Park
=======================
 -=> On 07-26-07  12:06,  Carol Shenkenberger <=-
 -=> spoke to Ruth Haffly about Re: Blob's Park <=-

 CS> I gather you are on the road now to the picnic (this weekend right?)

 :-}}  Actually, when you wrote that, Ruth & Steve had been on the road
 for more than two weeks.  They had quite an journey before heading to
 our place for the picnic.   By the time I read your message (Monday),
 they should be back home though.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Xiao Long Tang Bao*
 Categories: Chinese, Loo, Bread, Pork
      Yield: 24 servings
 
     11 oz Pork loin with some fat,
           -chopped or ground coarse
      2 ts Soy sauce
      1 tb Sesame oil
      2 tb Scallion greens, chopped
  1 1/2 ts Ginger root, chopped fine
      6 tb Water
    1/4 c  Stiff aspic
           -(jellied stock)
    1/4    Recipe basic yeast dough
 
  The Chinese for this dish can be transliterated as anything from "Show
  loong tong bow" to "Hsiao lung t'ang pao" to Xiao long tang bao*
  Little juicy steamed rolls ...Juicy steamed buns with pork
  
  Mix first 8 ingredients. Divide into 24 portions. Cut aspic into 24
  portions. Knead dough 5 min; roll out into a thin baguette; cut into
  24 pieces. Flatten each piece into a 2" round; then go around with
  your fingers and squeeze the edges thin - the result should be a
  medium-thin center and a thin outside. Put 1 portion (1/2 oz) filling
  in the center of each round; top with 1 portion of aspic. Bring up
  the sides of each round and twist up in a decorative pattern, making
  sure to seal the top. If holes appear, patch them at once!
  
  Put each dumpling on a square of waxed paper or a piece of bok choy
  leaf and steam, preferably in a bamboo steamer, for 8 min. Serve hot.
  
  Note on aspic:
  
  If you don't have any on hand, use about 1 1/2 c of homemade chicken
  broth (or good-quality canned low-salt broth): boil 1 c of broth,
  uncovered, for about 2 min (reducing it quite a bit) while dissolving
  1 envelope gelatin in the other 1/2 c. Mix together and stir over low
  heat until all gelatin is dissolved. Chill. This will make a hard
  aspic, enough for 3 recipes of this dim sum.
  Posted on FIDO COOKING ECHO by Michael Loo, converted by Jim Weller to
  MM Format.  Permission granted for distribution for individual home
  use only.   All other publication rights, including secondary
  publication rights, are reserved by Michael Loo.
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 12:57:56, 30 Jul 2007
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)