First, I had to borrow a HUGE pot from the playground at work. Of course, that's what you would do, right? I could peel and briefly cook the tomatoes in batches in a regular stock pot, but the canning required a pot which could contain quart jars plus space above these for another inch or two of water. And because the pot was so big, I had to make use of 1 1/2 burners in order to get the water up to a boil.
I eventually got all of the jars processed and they seem to have all sealed well. I'm looking forward to good tomato sauce all winter long!
And... tonight I tried my hand at steamed buns (Korean or Japanese?) If you haven't had them before, steamed buns are a sweet dough traditionally filled with pork, but mine were a mixture of veggies and chicken. The dough is wrapped around the filling and then all of the cooking is done in a steamer. I have to say that they turned out pretty darn good and there were plenty of leftovers to throw in the freezer for later!
If you want to see how to make them or just see some fun videos on Japanese cooking , check out Cooking With Dog. No, it's not what you think.And lastly, the funnest (yes, funnest) video on how to peel a whole head of garlic in under 10 seconds.
3 comments:
Aren't those steamed dough balls what Little D warned me against getting at the Asian bakery? They look pretty good to me. A fair amount of work though! The garlic method makes me sad I didn't get metal mixing bowls long ago, they really do seam the best for most tasks.
I LOVE steamed buns!!! We call it Siopao in the Philippines and I have been craving for this for a while now. I usually get from the Filipino store but not as good as I remember. I will definitely try this recipe when I get a chance.:):). Thank you for this post.
-Amie
Yeah Amie, I though of you when I made them. I had them for the first time in one of the airports in the Philippines.
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