Thursday, November 19, 2020
Saturday, November 14, 2020
Some notes: Lion heads originate from the region around Jiangning, which is near my mother's ancestral region. They are oversized meatballs traditionally made with pork and napa cabbage, although you can substitute any large-leafed green that has a similar texture and contains a lot of water (like bok choy). The dominant flavor is ginger, and the magic is in the water that is released from the veggies as they steam. It gets flavored by the meat and the flavors in the meat and is great spooned over rice.
Pork is the most common meat of that lattitude of China. Historically, they have chickens, but eggs tend to be more valued than chicken meat, so the chickens remain alive. Similarly, they have cows (well, a yak-ish buffalo-ish critter), but they are valued as working animals and also tend to live to old age. Anyway, all that being said, I make them with beef because I'm an animal-welfare-snob who only buys free-range meat, and free-range beef is more more readily available in American stores than free-range pork.
My mom made these in a wok, but it's hard to manage the thermals in a wok. Much easier in a heavy pot with high thermal mass. I use an enamel-covered cast iron, but also have used an iron skillet. However, my skillet doesn't have a decent lid, so I use aluminum foil to cover it to steam. As the napa cabbage shrinks, I push down the foil and it gradually changes from a foil dome to a flat foil lid. :)
Here is the recipe I copied from my mom's handwritten green binder cookbook when I left home!
Saturday, November 7, 2020
Well, in one night, we went from deep cold to a 60 F degree rise in temperatures and 10 inches of fresh snow!
Wednesday, November 4, 2020
Monday, November 2, 2020
The next morning was brrrrr-tacular! So we did a shorter walk. We have a 4-mile loop, a 5.5-mile loop, and a 14-mile loop. We did the 4! Cricket's paws were cold.