As you read earlier, Katie and I spent yet another Saturday morning slaving away in the kitchen for you, dear reader. Not that we mind.
While we waited for potatoes to bake (no really), we made ourselves quite comfortable in the 1789 kitchen. We sort of started to feel like a part of the family. The best part was snacking on the homemade sugar cookie bits, chocolate hazelnut-dipped waffle cone triangles, and sugared, Italian pistachios. We watched a tray full of huge crabs slide into the steamer and a salmon salad artfully prepared for a group event. La de da. How are those potatoes coming along? Not quite completely, perfectly tender? Ok, no worries. There are some pepitos in a Tupperware over here that I might sample.
My dinner party on Saturday night was sort of similar. If those gosh darn potatoes hadn’t taken 2 hours to bake, well, we might have had dinner before 10:00 p.m.
It’s time for another item on the DC Omnivore 100 list of the top one hundred foods every good omnivore should try at least once in their lives.
In the spirit of the recent Chinese Lunar New Year and the Year of the Tiger celebrations, let’s explore the sweet, doughy, BBQ-esque goodness of steamed pork buns. In China, these roll sized delights are regularly consumed street cart food and are also a staple of the traditional Chinese family gathering of dim sum.
The bun’s exterior and its steaming bamboo container might have you thinking that this is just another dumpling. And while you’d be right, this is a dumpling, the steamed pork bun offers a sticky, rich, doughy and savory experience that starkly differs from the clean and fresh taste of shumai and the nutty flavorings of potstickers. Continue reading →