[Translate] Homemade goose fat biscuits topped with sliced Johnston Country Ham and poached eggs Easter, or any major holiday, is always a feast at home. Since I have this wonderful ham from Johnston Country Hams, I couldn’t resist starting Easter morning with homemade goose fat biscuits (it’s based mainly from this recipe, except one third of the fat is with Kerry Gold butter) topped with sliced the said ham, poached eggs and a smear of Dijon mustard to cut the salt and flaky biscuit. Of course, there’s more… (more…)
[Translate] Soup dumpling or xiao long bao (小笼包) before cooking and my spread If you notice around the big wide Web and read a couple of food blogs, you might come across the obsessive chatter of soup dumplings or xiao long bao (小笼包), especially if you live in New York City. These baos – or literally translated – buns, originated from Shanghai, China. The Taiwanese popularized these soup dumplings, namely with Din Tai Fung (who actually does make one of the best as well). Since I know how to make dumplings or jiaozi (饺子/餃子), I was thinking making soup dumplings..