AY YA, they look awesome!

If your jonesing for potstickers and you don't live near Rootboy, the best available frozen ones are $2.99 a bag (about 20 pcs) at Trader Joe's (chicken is better than pork). The Costco ones aren't bad either, but the dough is heavier. Ann Arbor's only dim sum restaurant just closed :( In NNJ, Qin Dynasty in Parsippany, has the best Dim Sum. I think it's better than the large Queens, dim sum emporiums.

http://www.yelp.com/biz/qin-dynasty-parsippany


ROOTBOY, does your wife make Roast Pork Buns too?



That's why every kitchen I remodel for myself gets a Viking Range and Viking or Vent-a-Hood, to get the BTUs and odors out. The roof mounted blowers are dead quiet in the house.

Milk at lunch? Sick!! Stuff on the plate looked okay though.

Is that an ST400 Cannondale? How do you like it?

Everything tastes better on a coke-can stove. Thinking of making one from a metal water bottle soon as well.

Made meatballs last night with pork from our annual hog kill. There was no spaghetti in the pantry, though, so I had to make due with something else.

http://farm9.staticflickr.com/8413/8...d61bf10e_z.jpg
Untitled by ColonelJLloyd, on Flickr

http://farm6.staticflickr.com/5327/8...93c717b0_z.jpg
Untitled by ColonelJLloyd, on Flickr

Looks mighty fine, Colonel.

Ooh, yum!

Sorry, Oddjob, I have re-visited this thread in a while. Roast pork buns? Not sure what those are. But the Chinese name might help me. If it is a Southern China dish, probably not, as she and her parents are from the north. They sound positively delicious tho'!

BTW, the roof mounted fan sounds intriguing. I'll have to look into that. Thx.

Oh baby! mmmmmmm....meat balls. I love meat balls.

Again, sorry I've neglected this thread after posting that recipe, etc. You're right Colonel, I'm the luckiest SOB I know. In more ways than one. Truth be told, Grace doesn't cook all that much, but she's a whizz at dumplings, etc. Her folks live with us....the Chinese way. Emigrated over about ten years ago. For a while they had their own place but moved in with us when we moved here. Her mom does most of the cooking, one more reason I'm very lucky, and she is a good cook. Her father, however, is an OUTSTANDING cook. But, alas, is too old and shaky now to do it. He makes a huge mess when he cooks. Just like me. ;)

And Gerv, you're welcome. One thing. You gotta have the Chinese vinegar. Cider or white just doesn't do it. Got a Chinese or Asian foods market in Des Moines?

http://bikeforums.net/attachment.php...hmentid=321675

Joris Driepinter says: three glasses of milk per day!

Now there's a C&V add.

The main reason Joop Zoetemelk won the Tour de France was that milk wasn't listed as "dopage".

http://bikeforums.net/attachment.php...hmentid=321677

I spent a few days cycling in Limburg this week and one of the local lunch treats is 'gebakken bloedworst met appel' (fried black pudding and apple). I managed to order it twice.

Wednesday:

http://www.mijnalbum.nl/GroteFoto-OS6NUSQG.jpg

Thursday:

http://www.mijnalbum.nl/GroteFoto-3RINCBZ7.jpg

I don't remember the full name, but if I am correct about what he is talking about it was some kind of bao (or steamed bun) with a roast pork filling. Remember them fondly from when I could regularly visit chinatown in NYC.

Want.

Should.

Cha siu bao. Available in Madison Heights Detroit and they're pretty yummy. The baked ones are far tastier than the steamed ones.

Definitely a little harder to find on this side of the pond.

+1 to pork buns. I could eat my weight in them.

As there seems to be some hog killing going on in your neighbourhood, why not make your own blood sausage?

Thank you! I wasn't aware that they came in a baked version. I always thought bao meant steamed bun... Learn something new every day!

There's a recipe for Boudin Noir here, Colonel. Also see Kisca, Sanguilla, or http://www.food.com/recipe/red-boudi...sausage-104491. Lots of steps, lots of trouble to make, and it messes up every pan in the kitchen, just like Lasagna. If I run across Mama's recipe, I'll pm ya.

Could someone explain what fried black pudding is?

Basically it's a sausage made from a pig's blood and other stuff left over from the slaughter, which is cut into slices that are then fried.

That sounds familiar... I think my parents tried it on their last vacation. So how would you describe the flavor? Rich?