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Morning Gyreens and Doc your as much a Gyreen as anybody and I include you.
Had a good day yesterday and a good morning this morning. Went back to bed with the wife. (enough said)
Had a egg and tomato sandwich for breakfast.
Karen and me are going to mess with the horses today and clean the barns.
As long as we are together were happy.
Don't know what life without pain is but life is still good.
Hope all of you have a GREAT day.
Semper Fi Redman1
Quote:
Originally Posted by DocGreek
Hey Doc, what kind of Mustang did you get? Good morning, or afternoon every one!
Good afternoon, Marines. Going out this afternoon to look at houses for rent in the area. The folks want us out of here and into a place more conducive to good living; especially with a kid on the way.
Gimme a couple more closets and more neigbors who act neighborly and we'll have a a recipe for success.
Breakfast was good this morning, made some breakfast potatos on the fly.
2 large potatos; bake at 450 for 25 minutes. Allow to rest. Chop a slab of onions and half a pepper. Get the skillet up to speed (400 degrees or so) as well as a non-stick omelet pan. Butter everything or slather on the lard or bacon grease. Dump in the veggies, let them saute and start cutting the potatos. Season with salt, pepper, paprika and chives. Toss the taters in.
Turn occasionally, after a few minutes toss a portion of them into the omelet pan, use some wrist action and toss the lil bastards. When they're nice and brown they're done. Full now, getting sleepy.
Semper Fi
Breakfast was good this morning, made some breakfast potatos on the fly.
2 large potatos; bake at 450 for 25 minutes. Allow to rest. Chop a slab of onions and half a pepper. Get the skillet up to speed (400 degrees or so) as well as a non-stick omelet pan. Butter everything or slather on the lard or bacon grease. Dump in the veggies, let them saute and start cutting the potatos. Season with salt, pepper, paprika and chives. Toss the taters in.
Turn occasionally, after a few minutes toss a portion of them into the omelet pan, use some wrist action and toss the lil bastards. When they're nice and brown they're done
NoRemorse-
The above recipe sounds like "ChuckWagon" fare. Forgot the salt pork and the beans... but that is okay. Well prepared potatoes is a meal in its self.
Good afternoon Marines. Had a dozen Shanghai dumplings this morning and church. Looking to be a nice 70's day in beautiful Colorado.
Redman, great quote:
Quote:
Don't know what life without pain is but life is still good.
Ok I'll Bite. WTF is a Shanghai Dumpling?Quote:
Originally Posted by ameriken
Damn!! That looks good!! But come on man, pony up the recipe. SFQuote:
Originally Posted by ameriken
We cheated. Those are really difficult to make. If you have an asian market near here you live, you should be able to buy the pork buns either packaged or fresh. We bought some packaged 'pork mini buns' by Wei-Chuang, steamed them up, and they were ready to go.
You need a steamer too.
http://www.weichuanusa.com/images/pr...ini%20Buns.gif
http://www.foodmayhem.com/uploaded_i...uns-716924.JPG
Dim Sum? They look like a form of Pot Stickers that I learned to call Guotie...but they aren't.
Here's a recipe that I found on the internet.
Shanghai Soup Dumplings
Soup
10 cups plus 3 tablespoons (or more) water
2 3/4 to 3 pounds chicken wings, backs, and necks
2 1/2 ounces Chinese-style cured smoked ham or Smithfield ham, cut into 4 slices
3/4 cup coarsely chopped green onions (white parts only)
2 (1-inch-diameter 1/2-inch-thick) slices peeled fresh ginger
1 whole dried shiitake mushroom
1 large garlic clove, flattened
1 tablespoon soy sauce
2 teaspoons Shaoxing wine (Chinese rice wine)
1 tablespoon unflavored gelatin (from 2 envelopes)
Sauce
1 cup black vinegar
6 tablespoons soy sauce
2 tablespoons very thin matchstick-size strips peeled fresh ginger
Filling
1 pound ground pork
1/4 pound peeled deveined uncooked shrimp, finely chopped
1/3 cup finely chopped green onions (white parts only)
3 tablespoons sugar
2 tablespoons soy sauce
1 large garlic clove, minced
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon finely grated peeled fresh ginger
1/2 teaspoon Shaoxing wine (Chinese rice wine)
1/4 teaspoon Asian sesame oil
Dumplings
75 (about) 3-inch square or round dumpling wrappers (from two 14-ounce packages)
1 large head of Napa cabbage, leaves separated
Preparation
Stock your pantry
Look for the ingredients and supplies featured here at an Asian market or online at adrianascaravan.com: Chinese-style cured smoked ham (or use Smithfield ham), dried shiitake mushrooms, Shaoxing (also spelled Shao Hsing) wine, black vinegar, dumpling wrappers (don't use wonton wrappers; they are too thin), and bamboo steamer sets.
Make the soup
Combine 10 cups water and all remaining soup ingredients except gelatin in large pot. Bring to boil, spooning off any foam that rises to surface. Reduce heat and simmer, uncovered, until chicken pieces are very soft and beginning to fall apart, adding more water by cupfuls if necessary to keep chicken submerged, about 2 hours 30 minutes.
Strain and chill
Strain soup; discard solids. Return broth to same pot. Boil until reduced to 2 cups, about 35 minutes. Season with salt and pepper. Pour 3 tablespoons water into small bowl; sprinkle gelatin over. Let stand until gelatin softens. Add to hot broth; stir until gelatin is dissolved. Transfer to 13x9x2-inch glass dish. Cover; refrigerate aspic overnight.
Make the sauce
Mix 1 cup black vinegar, 6 tablespoons soy sauce, and 2 tablespoons fresh ginger strips in small bowl. DO AHEAD Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.
Make the filling
Combine all filling ingredients in large bowl and mix with fork just until blended. Cut aspic into 1/3-inch cubes. Add aspic to pork mixture; stir gently with wooden spoon just until incorporated. DO AHEAD Can be made 1 day ahead. Cover and refrigerate.
Assemble the dumplings
Line 2 rimmed baking sheets with parchment paper. Place 1 dumpling wrapper on work surface. Spoon 1 very generous teaspoon filling onto center of wrapper, including at least 2 or 3 aspic cubes.
Pleat the wrapper
Lightly brush edges of dumpling wrapper with water. Bring 1 corner of wrapper up around filling, then pleat remaining edges of wrapper at regular intervals all around filling until filling is enclosed and wrapper forms bundle-like shape with small opening at top.
Twist the top
Gather top edges of wrapper together and twist at top to enclose filling. Place on baking sheet. Repeat with remaining wrappers and filling. DO AHEAD Can be refrigerated, covered, for 1 day, or frozen in single layer in covered containers for 2 weeks.
Prepare the steamer
Line each layer of bamboo steamer basket with cabbage leaves; place over wok filled with enough water to reach just below bottom of bamboo steamer basket. (Or line metal steamer rack with cabbage leaves and set over water in large pot.) Place dumplings atop cabbage, spacing apart.
Steam the dumplings
Bring water to boil. Cover; steam until cooked through, adding more water to wok if evaporating too quickly, about 12 minutes for fresh dumplings and 15 minutes for frozen. Serve dumplings immediately, passing sauce alongside for dipping.
Holly screamin dumpling Bat-man!!!! I think I will stick to the store bought version. SF
Great recipe. The soup dumplings are different from the steamed dumplings (or minibuns). My wife can make the soup dumplings, but never attempted the steamed dumplings, which are difficult and time consuming to make....it's almost an art. The really good steamed dumplings are juicy...as the pork heats up, it's juices fill the dumpling skin, and the way to eat them is to nip a little hole in the dumpling skin, drink the hot juice, then finish off the rest of the dumpling!
:D:thumbup: Good advice Bob!!!Quote:
Originally Posted by mcvet57103
Try this link that also has a video.
http://www.wikihow.com/Make-Chinese-Dumplings
These are the ones you can use to make potstickers. Thankfully, my wife can make those.......just not the other kind. Those look great. I'm getting hungry. :pQuote:
Originally Posted by Osotogary