The Unabaker Speaks

Another Way to Make Bao Buns In this rendition the ingredients list is very similar to the previous post, but the method for making the buns is maybe a bit better than the earlier post, and the finished buns look more uniform, if that matters. The final product is as tender, and fluffy, and tasty either method used.  Method -combine the ingredients, then knead for 8 minutes  -allow to ferment 1/2 hour, then roll out the dough to approximately 1cm (3/8”).  -using an 80mm (3.25”) round cutter, cut shapes. -the excess dough can be reshaped, rested 10 minutes, and re-rolled. -brush tops lightly with veg oil, then fold over to form half moons. -roll out gently to form a shape about 7.5-8cm wide. -place these onto pieces of parchment cut to accommodate the dimensions. -cover and proof for 1 hr. -rig up a steamer using a dedicated device, or a wok with lid, or whatever you have, then steam for 8 minutes,  -turn off heat. allow to rest in the steamer for another 5-7 minutes....

The Story of The Trailer Park Terrine Alluding to it’s humble character, and sans any particular disdain for trailer parks, which by and large are inhabited by humans (such as my number 1 son) with aspirations, values, and decency like all neighborhoods hope to contain, the Trailer Park Terrine was born of it’s creator’s parsimony. Pure and simple, the scrupulous usage of what he owns. A natural propensity, aided along by some years of studying culinary arts under Hungarian, and Swiss chefs.  A pronounced, and progressed post-radiation fibrosis has left The Unabaker’s swallowing apparatus remarkably less capable of doing what it’s supposed to do. That, and a batch of frankfurters which turned out to be quite dense and chewy; resisting to going down the normal way of eating a frank. Having invested in the expensive dogs, the question became, "so, now what to do?". I supposed that making a meatloaf from them might be a way to tenderize the product and use it up. Or I could have...