Food

Where did you get those? Never had sheng jian bao in HK, only in Shanghai.

Have they got the soup filling?

frying soup filled dumplings?

It goes in as gelatine-y stock and turns to soup when in heats up. They manage it in Shanghai.

Look up xiao long bao.

No soup they are just bigger pan fryed pork and vege ones lock rd tst.

U werrrnt there man.....they had *Square plates and jars for glasses....and i cant go on. *they had no such thing

Jusy greeeeet dumplinnnngs

Meals I have had at the in-laws the last three weeks:

corned beef, mashed potato and peas
corned beef pie with baked beans
shepherds pie with baked beans
cheese and pineapple on cocktail sticks
cheese and pickled onions on cocktail sticks
and in a ploughmans (with "picnic eggs")
etc.

There are literally no spices or herbs in the kitchen. Table salt and white pepper in shakers. There is no garlic, lemons or butter (there's margarine), there's no olive oil (there's vegetable oil), there's no mayonnaise (there's salad cream) there's no coffee (there's tea). There's NO BOOZE (there's tea). In summary, it's a working class family kitchen from the 1970s.

It's actually been quite nice. Kinda like a timewarp, cultureshock detox. Although tonight I am cooking boozy, herby, garlicky, lemony things and drinking a good chablis and the kitchen smells amazing. I'm sure my mother-in-law is pegging up her nose as we speak.

either that or they constantly have the munchies

Don't they do those in din tai fung?

Available in plenty of places in Chinatown and at the dumpling shack in East London.

Also relatively easy to make

Still never been. The queues can get fucked.

Rapidly losing interest in Cantonese food other than decent roast pork (which I eat less regularly because calories). It's too often just rice plus msg.

Mostly been hunting for decent Indian vege places and Thai places that offer more than the usual green curry and Tom yum soup. And all the ramen. I am suddenly hankering for some turnip cake though.

Cook a lot more these days as our apartment has an oven which is quite a novelty in Hong Kong.

Think I've identified the place. Cheers.

Look like they're worth making a special trip for.

Lock rd tst, small hole in the wall place. Im sure you csn get them else where this tbe one i have been to.

Wanna share my current fave side dish... Wedges of sweet potato, salt, pepper, fennel seeds and a tiny drizzle of olive oil... Roast in the oven until tender and a bit crispy, absolutely delicious... The fennel seeds take the sweet potato to a dizzying new level of Nom...

Sounds delish. Needs a scattering of chilli flakes too. Might try that.

sweet photoshops never get dat crips you get with normal photoshops. too much water?

are you just fat fingered or unable to write any sentence on any social media, without sounding like a foreign teenager mangling the language.
FAARCKKKK!

Too little. Takes longer to cook, gotta be lower and slower - bake then crisp. I can't achieve that simultaneously with any of my efforts. I end up crisp and undercooked.

^^get fucked, foureyes!

have a word, with yourself!

No seriously..

Have a word!

u mad?

o he mad.

So basically no one can cook sweet potatoes?

I'm inclined to agree with that. Maybe deep frying is the answer? I don't mind if they're fractionally undercooked. Just don't want no soggy sweet potato fries.

Roast slow then crisp under the grill, I think the trick is to not use a lot of oil... They're best deep fried with fennel seeds but you can't do that every day, can ya?

The fennel really brings out the sweetness, been eating shit loads of them recently... Went to a cheesy Mexican joint here in Brissy a couple of months back and they served us a massive bowl of crispy, deep fried ones loaded with the stuff... It was a revelation...

sounds very appetizing ts, will give em a go over the weekend, with aroogah on the scattering of chilli flakes

Grill! Natch. Toying with buying a deep fat fryer though.

To deep fry stuff at the moment I use a stock pot filled with oil but can never get consistent temps after the first batch goes in. I don't do it often but when I do I want it all good not "first batch bad, second batch good, last batch bad"