use real butter

chicken pot before the pie

banana bread with bittersweet shaved ghirardelli chocolate

The requisite Chinese meal for the evening was shiao long bao. My parents taught me how to make them (very similar to potstickers, but the dough is different). They were excellent and I got to use my bamboo steamer and new electric wok (the wok was purchased mainly for hot pot, but it works for the steamer too). [Did I mention that McGuckin is having a HUGE sale? I love that place.]

how to wrap the shiao long bao

steamin’ and ready to eat

dinner last night: what happens when you only have 2 eggs for 3-egg quiche

The most expensive cuts of meat are the ones that cook quickly and serve up a tender grain that melts in your mouth if you have the sense to cook it properly (i.e. not overcook it). I love those cuts as much as the next Texan, Argentine, or general meat-eater. However, the best known trick for a cheap but flavorful meal is a hunk of meat (in this case, beef) that chews like a tire if you try the quick dry heat method. Chuck roast and other “tough” parts near the ass are typically slow-cooked to break down the connective tissues until the meat is falling apart.

fresh vegetables to compliment fresh chuck roast

sitting around and stewing isn’t always a bad thing