tag:blogger.com,1999:blog-5262628558438346351.post879629286451025083..comments2024-03-27T04:35:13.158-05:00Comments on Desert Candy حلويات الصحراء: To Chinatown and BackMercedeshttp://www.blogger.com/profile/00097330009175643958noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-5262628558438346351.post-8063007804442558202010-07-01T10:25:26.806-05:002010-07-01T10:25:26.806-05:00Thank you so much for including this recipe! This ...Thank you so much for including this recipe! This recipe, as well as your comments about being "homesick for a place that isn't home" really hit home for me. I am obsessed with all things Chinese and I am counting down the seconds until I go back for the fourth time in three years next week. I know exactly what you mean about being an foreigner, it is so humbling and mystical. It really changes you to the core. When I'm feeling really "homesick" I take the subway to Flushing-it's like being on another planet. I love it! Thank you so much for this recipe! I look forward to your future ramblings...Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5262628558438346351.post-25300628129318945642010-06-10T16:37:09.553-05:002010-06-10T16:37:09.553-05:00I've has these tagged for over a year, and I f...I've has these tagged for over a year, and I finally just made them. I'll be posting about it very soon, thank you!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5262628558438346351.post-78428782091523746952009-03-25T22:13:00.000-05:002009-03-25T22:13:00.000-05:00I have been loving this blog, and this recipe look...I have been loving this blog, and this recipe looks great!<BR/><BR/>Just a quick note - you say "I was the only American around" about Chinatown, but probably most of the people around you were American too. You probably meant that you were the only person of your ethnicity/race around, I think. It's a sore point because Asian Americans are so often seen as non-American because of their race. I know you didn't mean to exclude, so I thought you wouldn't mind the explanation.seitzkhttps://www.blogger.com/profile/16383559351073204534noreply@blogger.comtag:blogger.com,1999:blog-5262628558438346351.post-32292371872360341652007-11-04T08:35:00.000-05:002007-11-04T08:35:00.000-05:00Hi Mandy- since I've made the buns several times n...Hi Mandy- since I've made the buns several times now, the recipe is an amalgam of different sources, primarily <A HREF="http://chinesefood.about.com/od/dimsumbuns/r/steamedbun.htm" REL="nofollow">this one</A> from about.com, one from a Joyce Chen cookbook, and <A HREF="http://www.epicurious.com/recipes/food/views/240258" REL="nofollow">this one</A> from David Chang. I've made the bun dough both with and without baking powder and I couldn't tell the difference, but I like to think it adds a little extra lift.Mercedeshttps://www.blogger.com/profile/00097330009175643958noreply@blogger.comtag:blogger.com,1999:blog-5262628558438346351.post-63129017562759498702007-11-04T00:41:00.000-05:002007-11-04T00:41:00.000-05:00What a nice post. Although I am ethically Chinese ...What a nice post. Although I am ethically Chinese and LOVE char siu bao, I have never attempted it at home. My excuse is always the same: can't find the premix dough.;p I am going to give this recipe a try. Curiously, where did you get the recipe?Mandyhttps://www.blogger.com/profile/10652479548706690133noreply@blogger.comtag:blogger.com,1999:blog-5262628558438346351.post-48830392281035316102007-10-29T12:32:00.000-05:002007-10-29T12:32:00.000-05:00Darkbyte- cool, the custard buns sound lovely, tha...Darkbyte- cool, the custard buns sound lovely, thanks for letting me know about them, there are so many bun applications, I really think you could go wild with variations.<BR/><BR/>Luisa- thanks, it is so much fun to wander around there.<BR/><BR/>Jaden- of course there's a prepackaged mix! Though I don't think it's available in the Middle East :-)Mercedeshttps://www.blogger.com/profile/00097330009175643958noreply@blogger.comtag:blogger.com,1999:blog-5262628558438346351.post-71431369624687458752007-10-26T14:49:00.000-05:002007-10-26T14:49:00.000-05:00What a wonderful story!!! I haven't made bun dough...What a wonderful story!!! I haven't made bun dough from scratch yet - was lazy and used the prepackaged dough mix. Thanks for the recipe - I'm going to try it next week.SteamyKitchenhttps://www.blogger.com/profile/09215147623559421585noreply@blogger.comtag:blogger.com,1999:blog-5262628558438346351.post-31406296739862422902007-10-25T08:52:00.000-05:002007-10-25T08:52:00.000-05:00Gorgeous! I love Chinatown, too - one of my favori...Gorgeous! I love Chinatown, too - one of my favorite neighborhoods, actually.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5262628558438346351.post-36295120876715589252007-10-25T01:46:00.000-05:002007-10-25T01:46:00.000-05:00Your buns look great. I have never tried spinach o...Your buns look great. I have never tried spinach ones - will have to give that a try. <BR/><BR/>Generally, my partner has me making custard buns - Lai Wong Bao (same dough, just filled with egg custard). I form the buns the same way you do and just turn them over so they have a beautiful smooth top. Works a treat.<BR/><BR/>Lovely blog entry and great blog.Darkbytehttps://www.blogger.com/profile/17535457560263916628noreply@blogger.comtag:blogger.com,1999:blog-5262628558438346351.post-29491005013045100302007-10-24T20:17:00.000-05:002007-10-24T20:17:00.000-05:00Elmi- thanks! Obviously, I'm not an expert at Chin...Elmi- thanks! Obviously, I'm not an expert at Chinese cuisine, but I love all kinds of dumplings, and I adore dim sum!<BR/><BR/>Deb- aw, thank you so much. I always feel like there's so much more to learn, but I'm hapy to share whatever meager knowledge I've amassed.<BR/><BR/>Amanda- yes, that feeling. It's so funny because when I'm abroad I kind of hate feeling like an outsider, but when I'm home I miss it. We always want what we can't have, I guess.<BR/>Oh, yes, I forgot about those red-bean ones, delicious! And since it's pretty easy to find red bean paste in New York, those would be pretty easy to make. Protein and sugar, the perfect snack!<BR/><BR/>Hillary- thank you, mine never have the smooth outside of the ones I buy. More practice, better equipment, maybe one day I'll get there!Mercedeshttps://www.blogger.com/profile/00097330009175643958noreply@blogger.comtag:blogger.com,1999:blog-5262628558438346351.post-51867384746810667942007-10-24T13:52:00.000-05:002007-10-24T13:52:00.000-05:00That dough looks like the perfect consistency and ...That dough looks like the perfect consistency and texture. I just want to eat one right now!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5262628558438346351.post-90646978840569317992007-10-24T11:49:00.000-05:002007-10-24T11:49:00.000-05:00Mercedes, what a wonderful post! I know that feeli...Mercedes, what a wonderful post! I know that feeling of missing being the outsider in a strange place - there's nothing like it. Very freeing and centering. And I think the senses are enhanced - we take so much more in. <BR/>I am so pleased to learn how to make these buns! My favorite is the sweet red bean version - we used to have them as a treat between company class and rehearsal when I was a dancer. Think I'll give them a go!Figs, Bay, Winehttps://www.blogger.com/profile/15453787426889071004noreply@blogger.comtag:blogger.com,1999:blog-5262628558438346351.post-76254698421122028942007-10-24T07:54:00.000-05:002007-10-24T07:54:00.000-05:00I just want to say how much I enjoy reading your b...I just want to say how much I enjoy reading your blog. I love to read all the interesting details you provide with your recipes and the pictures always look delicious! I feel like I'm always learning something new with each post!Debhttps://www.blogger.com/profile/13574188524784658127noreply@blogger.comtag:blogger.com,1999:blog-5262628558438346351.post-66559693069184639492007-10-24T02:52:00.000-05:002007-10-24T02:52:00.000-05:00This buns called Baozi (chin. 包子), I prefer Jiǎozi...This buns called Baozi (chin. 包子), I prefer Jiǎozi (chin. 饺子/餃子), chinese dumplings, more.<BR/>When I went to China i tried a lot of this stuff (baozi and jiazi)with really curious fillings. Because jiazi make a lot of work I'm looking forward to go to China again and having others to prepare them on a fair prices and they taste much better than in Germany;). <BR/><BR/>Best regards<BR/>ElmiElmihttps://www.blogger.com/profile/14852399195988155627noreply@blogger.com