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Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

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Comment by Pat on December 31, 2014 at 7:53pm
I have made dumplings. Though, I cheat. I use wonton wrappers (skins?). Pork with ginger filling, and sauce from soy sauce, chile oil, sesame oil, sesame seeds, and maybe some rice cooking wine.
Daniel, I think youre insight as to cooking may have merit.
Comment by Daniel W on December 31, 2014 at 7:01pm

Pat, I think bad food is a reason to reconsider a relationship  :-)

Very early when I first met Ning, he made dumplings for me.  I'm convinced that is what got us going together.

Our dipping sauce is soy sauce, Sriracha more or less, depending on how hot my stomach can handle, and a little sesame oil.  Lately I've been leaving out the Sesame oil.

Joan, the wrappers are just flour and water, like making noodles.  I have never been able to roll them out.  Ning does it in a half minute each.   I want to learn some day.  Fred Meyer has them in the produce section - I have used those when Ning is away and I am depressed.  They are not a good as his, but better than mine.

how they look

there are a zillion recipes for the filler.  Most people use pork and chinese chives, egg, and tofu.  Since I am vegetarian we don't use the pork.

I found black eyed peas at Fred Meyer.  There is a recipe for barley Hoppin John.  Maybe I will try making that.

Comment by Bertold Brautigan on December 31, 2014 at 5:11pm

Joan - I don't have an actual recipe. I pretty much just eyeball anything except baking. For two people I'd probably use about a cup of soy sauce, 1/3 cup of water, a glug (that's a technical term) of the rice wine vinegar, four or five shakes of sesame oil and the Chinese hot oil to taste. (It's guaranteed to be better than a free ticket to heaven, but that's only because it really exists.)

Comment by Joan Denoo on December 31, 2014 at 3:11pm

Bertold, can you share the proportions of the dipping sauce recipe with us?

Randy and Bertold, your desserts sound delicious. Sadly, the days of sweet desserts passed with the onset of my diabetes. All the lovely fresh and frozen fruits available compensates me well. I don't like to buy things that have to cross the ocean to get here, however, so many varieties exist, I have numerous choices.

Daniel, Your dim sum sounds like a great idea. Do the wrappers look complicated to make? I have never made them as I have not made pies or baked good for years. If I make them, I eat them. Dim sums provide a wide variety of ingredients and styles. 

I looked in the freezer for wonton wrappers and other ingredients we like and found none. The streets have a slick covering of ice, so I am staying home until the street ice melts. I think I will make an old fashioned meat loaf. Cary likes that. I'll serve apple wedged I froze last year from my neighbor's tree. During the winter, their flavor sparkles in my mouth. I will open this last jar of Granny Smith apple wedges, a nice way to celebrate the end of the old. 

I love pickled herring. 

Comment by sk8eycat on December 31, 2014 at 3:08pm

Pat, it may have been the cook's fault, not the original Hoppin' John recipe.  And the blackeyed peas (beans, really) and thin slices of smoked sausage are supposed to represent coins.  So the tradition is supposed to bring prosperity, not necessarily luck. 

When I've gotten most of the meat off the ham a friend gave me, I'm going to make split pea plus 16-bean soup.  With cooked barley....and whatever else I can think of to toss in it.  But not this week.

Comment by Pat on December 31, 2014 at 2:02pm

Daniel, about those black eyed peas. I learned about Hoppin' John from a woman I knew years ago. Had them on New Year's Day, they tasted like crap, and later on that year, we parted ways. So much for the 'luck.' On the other hand, in hindsight, maybe it was lucky for both of us.

Comment by Bertold Brautigan on December 31, 2014 at 1:42pm

Chin Ning taught us to make a dipping sauce with soy, sesame oil, rice wine vinegar and hot Chinese oil that has a bite but tastes really good, especially if you grate in a lot of fresh ginger.

Comment by Daniel W on December 31, 2014 at 11:49am
Dim Sum type. Ning make the wrapoers and filling from scratch. The filling is chinese chive, fried tofu, and egg. I dip them in soy / siriacha. Make me feel warm inside and out.

Pat, I googled on black eyed peas to see if there was something that sounded good to me. Not so far. I could make hummus with them. Very multicultural! Cornbread I do love. Black Eyed Pea chili maybe?
Comment by Bertold Brautigan on December 31, 2014 at 11:15am

Daniel - do you mean dim sum type dumplings, or as in chicken and dumplings? Both are among my favorites. Years ago a Chinese friend taught us how to make the steamed dumplings that are a tradition for the Chinese new year. She said they're shaped like a coin and symbolize prosperity for the coming year.

Comment by Pat on December 31, 2014 at 11:15am

Daniel, the significance of black eyed peas with ham (called Hoppin' John where I live), and served with cornbread, is that it is supposed to bring one luck and good fortune in the coming year. 

Significance of pickled herring? I don't have a clue. But, I do like the stuff.

Going to have a seasoned pork loin, with a five bean salad. Nothing significant as to the holiday or calendar. But, I just like it.


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