ideamark

Bowl of Total Raisin Bran, glass of orange juice.

I now know where to come for breakfast... so, pm01 and spider, you might want to be decent tomorrow morning... ;-)

Mark

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M Richardson

Fresh squeezed grapefruit juice; 3 cheese omelet; home-made pork, apple, and raisin sausage. Fair trade Nicaraguan Matagalpa coffee.

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M Richardson

PM01 - is the baozi similar to the Vietnamese banh bao - a filled, steamed dumpling? The banh bao I had used meat, vegetables, and an egg for filling. They made a great breakfast.

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RYou

Three eggs sunny side up over two slices of rye toasted and home made home fries, with a tall glass of OJ.

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Big

That's quite a bit of cholesterol right there.

Stardust

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Super 32 Challenge - November 1, 2008
NC Mat

"Do all the good you can, by all the means you can, in all the ways you can, all the times you can, to all the people you can, as long as ever you can" -- John Wesley

pm01

Tomorrow it will be a bowl of Go Lean (13g of protein, 10g of fiber and 1g of lowfat), but right after work I'll be at the Little Schezwan on University ave in St. Paul eating some hot dishes (remember my wife is still out of town) and washing it all down with a bottle or two of Tsingtao. Stop by if you're in the area and I'll treat you for dinner.

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RYou

What, no butter in there. Eggs just aren't eggs without the gooey yolk

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pm01

I don't know what banh bao is for sure but by your description it sounds very similar (less the egg part).

Here's a picture of baozi:



If made correctly it will have a little juice from the lamb or pork inside. It's delicious. Where did you pick up on the Vietnamese dish? As I recall you served a tour or two there, is that it? I like several Vietnamese dishes and like it generally more than Korean, but also like some Thai. Like all Asian restaurants, it difficult to find good ones that aren't over Americanized.

I see a photo isn't importing. Here's a link:

http://images.google.com/imgres?imgu...3Doff%26sa%3DG

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M Richardson

Looks similar, but the Vietnamese version is drier on the inside: http://www.recipezaar.com/115551

I spent 16 months in Nam, and ate off the economy as much as I could (the only time I ever got sick was from eating at a Marine mess!) I also lived for many years in Orange County, a center for Vietnamese who have moved to the U.S. When you go to "little Saigon" you can still find very authentic food, and there is usually someone who speaks very good English to translate for this stupid long-nose.
As for Korean, I would rather eat Korean kim-chee than Vietnamese nuc mam. For those of you who do not eat asian cooking, kim-chee is a pickled, fermented cabbage with lots and lots of red peppers and garlic. Nuc mam is a fermented sauce made from "aged" fish juice.

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