Tuesday, May 7, 2013
Dumplings: hand folded, as noted elsewhere in this blog, filled with the house formula of a mushroom, a root, an allium, and a green; this iteration had white button (ie, supermarket) and dried oyster, shredded carrot, scallion, and bit of celery. Dipping sauce in back of sweetened rice vinegar, scallion, garlic, ginger, soy, would make a spare tire taste good. Noodles: Hong Kong style (that's what the package says, anyway) crisped on the bottom and steamed on the top, fried tofu, mushrooms, bell peppers, home brown sauce (mostly soy, palm sugar, vegetable boullion. Vegetables just undercooked when they leave the stove, perfectly cooked by the time they reach the table. Chopsticks, a glass of red... what are you waiting for?
Thursday, May 2, 2013
Hadda do it. Hadda. A tender thigh piece of my strawberry and soy shabbat chicken, gelled overnight in the fridge, a piece of matzah, the best bad pun I've seen in a long time. Yummy, though. Are you Xewish? You don't look Xewish...