Slow Pork & Quick Pickles... onnabun braise (brāz, transitive verb): To cook meat or vegetables by browning in fat, then simmering in a small quantity of liquid in a covered container. Sounds easy, right? That’s because it is. And it’s perfect for cheaper ‘rough’ cuts of meat that conveniently have more flavour in most cases. Which liquid you choose defines the … Read More →
Begging To Be Filled Chinese buns in their many forms, known collectively as “bao”, are a delight. Baked golden brown, steamed baozi, filled with crispy charred pork belly, stuffed with sticky sweet bar-b-que (char siu bao), made springy with alkali water, pure white mantou, covered in toasted sesame, or a crispy sweet ‘pineapple cookie’ atop bolo bao… there are … Read More →
Now With More Cheese Than Necessary Here’s another update to a post from Christmas Past that I finally got around to translating into video. My original recipe here gets a boost from rosemary and far more cheese than you should eat in one bun but it’s Christmas and indulgence is encouraged. You can of course exercise some restraint and make a … Read More →
Authentic Whopper Taste Is Hidden In The Details There are many hamburgers in the world. Some thick, some thin, some simple, some complex. Burgers populate backyard parties, beachside picnics, and even posh receptions in equal measure with varying degrees of refinement. A vast corner of food culture sees minimalist mini-burgers with barely more than beef and bun co-exist beside enormous over-the-top versions stacked … Read More →
Don't Ignore The Bun Wrapped Around Your Burger Sometimes you just need a sandwich. For me it’s usually in the middle of the night during hot summer months and yesterday was a prime example. I had all the pieces of the puzzle just waiting in the fridge – my horseradish coleslaw, homemade mayo, habanero pepper jelly, and the choice bit of meat that … Read More →
If it's not well-charred and burger-like naked, it'll never get past the critics with extras on top Happy Canada Day grill warriors! Bringing you the best in beavers and maple syrup for 150 years. Making a vegetarian “burger” can be an exercise in frustration and disappointment. The first problem is right there in the name. It sets false expectations rarely met which is a real shame because if they were called “traditional … Read More →
Foolproof Everyday As regular readers will know, I’ve sworn off most all bread from the local factory bakers. Try as they might, they can’t afford to invest the time that makes bread taste great. My everyday oat bread has gotten a lot of attention lately it seems and so I thought I best share my even quicker … Read More →
"Is that really fresh bao?" - Wash onboard Firefly's Serenity Steamed or baked, fresh Chinese buns filled with hidden delights are a thing of beauty. Portable too. Whether you call them bao, humbao, baozi, or just “delicious”, they’re an easy staple you should add to your kitchen repertoire. Filled with all manner of things from your leftovers stash or haphazard pantry, they are a yeast … Read More →
