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[Bobby Isosceles]

Are we flying out of Dulles?  Cuz the other airports aren't convenient to my house.  Fuckin' BWI.

fuck*ng ROAD TRIP TO MONTREAL and fly from there!
Or maybe Dulles to Montreal, I dunno.

I am seriously going to do this. I am pinpointing June of 2006 for a one week stay. The fjords of Greenland, and EVERY NIGHT WE EAT AT THIS PLACE UNTIL I RUN OUT OF BIZARRE SHIT TO EAT.

[jough]

I'm in for June 2006.  If enough of us sign on we can probably get hell of group rates.

Then we can battle other group trips to the death.  Those little old ladies visiting the fiords from St. Bart's in Tulsa won't be able to stop our awesome power (that is, unless the sport is bingo).

[slink]

Jough: Chinese steamed bread is really weird. The stuff that I had was made from rice flour, as I would imagine would be par for the course with steamed bread. Imagine having a completely white, crustless bread. I'm talking snow white. It was very disconcerting. Bizarre. Eerie.

I don't know if what they wrap certain dim sum in is steamed bread or not? It looks the same, but it at least would have something else to it that way. They were good anyway, so if they were steamed bread, I don't hate it as much as I'd expect to.

[Golfhaus]

While BWI may not be convenient, carlos, Icelandair DOES fly from BWI to the island... someone else commented that Greenland was accessible by air from Iceland. Greenland in one connection ain't bad at all.

Working in the airlines for five years proves useful after all! Well, that and the flying around to meet the ladies back in the day...

[Bobby Isosceles]

While BWI may not be convenient, carlos, Icelandair DOES fly from BWI to the island... someone else commented that Greenland was accessible by air from Iceland. Greenland in one connection ain't bad at all.

Working in the airlines for five years proves useful after all! Well, that and the flying around to meet the ladies back in the day...

Jesus Christ, people. Do you know how much it would cost to go to Iceland and back to Denmark? It makes the approximately $1500 from Montreal look like a pittance.

In other news, I am advocating roux as a thickening agent for pasta sauce as opposed to tomato paste. The logic:

me: a roux for a spaghetti sauce, with wine and bonito
friend: I'm not sure how I feel about that
me: i'm never using tomato paste as a thickening agent
me: again
me: i think roux is the way to go
friend: my take is that pasta sauces are meant to be boiled down
me: the roux serves two puposes
me: first of all, the starch locks in flavors, especailly the wine and/or fats (and in the case of the bonito, the smokiness/earthiness one usually gets with anchovy paste)
me: second of all, the roux is an EXCELLENT conductor and trapper of heat
friend: what was your bad experience with tomato paste?
me: tomato paste doesnt get the consistency -- it cools easily and will make the noodles soggy if left sitting for more than thirty seconds
me: the roux is stiff and doesnt permeate the noodle
friend: I will ponder this

[Golfhaus]

For me, about $350.

Because I'm on the INSIDE, yo.

[Bobby Isosceles]

For me, about $350.

Because I'm on the INSIDE, yo.

Can you get that rate for all of us? Because if so I am TOTALLY down.

[Golfhaus]

Only if we all become Mormon. And you all become women. It's a benefit granted to the immediate family.

But I'll fart around at work a bit, see what kind of magic I can pull for a ballpark figure on the cheapest way to get there.

[Bobby Isosceles]

Only if we all become Mormon. And you all become women. It's a benefit granted to the immediate family.

But I'll fart around at work a bit, see what kind of magic I can pull for a ballpark figure on the cheapest way to get there.

 

I still think that, given the fact that the trip I'm envisioning is maybe three or four days, travel time would be significantly less via Canada. I'm talking about -- go to Greenland, see the fjords, eat chinese food of insane weirdness. Next day, see the caribou or igloos or something, eat chinese food of insane weirdness. Next day, go kayaking and fuck a polar bear, learn about the natives being in tune with nature, eat chinese food of insane weirdness. Fourth day, i dunno, go bugger a lemming or something, eat the last dish that you never would be able to buy in america, then go the hell home in the morning.

[Bozack]

Fourth day, i dunno, go bugger a lemming or something, eat the last dish that you never would be able to buy in america, then go the hell home in the morning.

Scraping the bottom of the barrel there, huh?

[Bobby Isosceles]

Fourth day, i dunno, go bugger a lemming or something, eat the last dish that you never would be able to buy in america, then go the hell home in the morning.

Scraping the bottom of the barrel there, huh?

Yes.

On another note, the Tolkien dork in me REALLY wants the topic of this thread changed to "Of Herbs and Stewed Walrus."

[Gimpson]

In other news, I am advocating roux as a thickening agent for pasta sauce as opposed to tomato paste.

I've been taking some cooking classes lately, and took a class in sauces last night.  For what it's worth, the Kansas City Culinary Institute recommends both tomato paste and flour in their tomato sauce.  They used a butter roux in all the rest of their mother sauces, but the tomato sauce started with salt port rendering in olive oil, then flour cooked into that before the tomatoes were added, tomato paste added later.

Of course, I'm not sure you want to take recommendations from any institution with embedded sound on their web page.  Is so newbie.

[AlohaDawg]

Yeah, Word on the tomato-paste roux. Whenever I make a pan sauce, I make a roux from tomato paste - browning the tomato paste with a little flour and some garlic or shallots is a nice way to thicken a pan sauce made from the juices and leavings (fond, I think they are called)  from searing steaks or other meats. I use brandy too - varying the Steak Diane recipe I posted in the other forum can lead to lots of fairly easy and tasty pan sauces.

When I make tomato sauce for spaghetii and meatballs, I always start by browning the tomato paste with olive oil, garlic and onions. It's good eats.

[AlohaDawg]

Steamed Bread:  the staple food of northern China

COMMUNISM: EACH TO HIS OWN ABILITIES, EACH WITH HIS STEAMED BREAD

You think the capitalists have their bread steamed?  No way, comrade.

_______________________________________ ____________________

We eat these All the time in Hawaii. You can buy them at 7-11 or in movie theaters for snacks. The word in Hawaii is Manapua but they're basically just steamed buns with some meat inside.


Title: CHAR SIU BAO (manapua)

Yield: 12 Servings
 
PORK FILLING (Char Siu)

1 c  Roast pork (may use fresh or fried)
4    Fresh shrimps; boiled and chopped
1    Stalk green onion; chopped
1 ts Oyster sauce
1 ts Soy sauce
salt to taste
 
BUNS (Bao)

3/4 ts Yeast
2/3 tb Sugar
1 1/4 c  -warm water
1 ts Salt
1 tb Shortening
4 1/2 c  Flour       >>
 
FILLING: Mix ingredients and let stand for 10 minutes.
   
BUNS: Dissolve yeast in warm water; add shortening; sugar, salt and flour. Knead until smooth (slightly). Dough must be stiff. Then cut dough into approximately 2 inch balls, flatten in the palms of hands and fill them with about 2 tsp of the pork filling, placing them on white paper 2-1/2" x 2-1/2" square. Let rise for about 1-1/2 to 2 hours;  Steam 20 minutes.

____________________________

You can make vegetarian of these too; I bet some fried tofu with soy and fresh green onion would be nice inside these, or even bean curd or finely diced stirfry vegetables with some oyster and soy sauce. Or a sweet filling might also be good; Azuki beans or pureed cooked sweet potato with a llittle brown sugar.

[slink]

Sounds like they are the ones we had. My dad used to make them occasionally, and they were so good.