Lola at the Coffee House

so, the seceret is do em in a low water bath (any chicken broth in there?). Then as they boil away, keep em in the pan so they brown a bit. Sounds pretty good.

I love potstickers. We alway make a special soy an hoisin sauce mix as a dip

I don't use chicken broth (just water), but my guess is chicken broth would be fine.

If you make the pot stickers yourself...probably best to use low salt soy sauce and only a touch of sesame oil (I always over-do on sesame oil)...or they end up too salty.

My favorites by far are the shopped shrimp with cabbage. Use plenty of cabbage.

Lots of good ideas on the Internet for pot stickers.

They be yummy. Gonna have some more tonight.

Well, I've had two rounds of playing with this stuff, once for some years when I was in on asian kick in the seventies, and recently. Then I used steamer baskets, I think set in my then wok - which worked for chiu mai, etc. Chiu mai, it seemed at the time, was way too much work, but are basically a pot sticker variation (to me).

Now I learned quickly that boiling even lightly just is wrong for the pot stickers I've made with those won ton wrappers, and graduated to a pan with simmering water. Also have lightly sauteed them in some oil. My own tries at dumpling dough are stronger and chewier (I keep changing online recipes) and I've just sauteed the babies. Hard to wait at all to eat them.

My next effort may involve my favorite torta crust dough - it's a super easy peasy olive oil dough, which I used for tortas, but always make too much so that I don't worry about the dough being enough for the pie plate . . and have played with the leftover dough for dumplings/ravioli, but only a few so no real test.

Meantime, I'm impatient with maneuvers like pleating the dough, way too futsy - and have started using this tool in my kitchen stuff that I don't remember what for or where from, originally, but I think is a ravioli closing device. It's got a wooden handle, like a pizza cutter, is fairly small, and has two wheely things that together intermesh the dough edges. Thus my dumplings or pockets or pot stickers are starting to look alike - with some varying shapes.

I make my own dip with soy sauce, sesame oil, chopped green onions and ginger.

Double yummy.

Adds, I just looked at that intermeshing device - it's called a Krimpkut Sealer.

Some recipes call for cooking in a layer of oil and finishing with adding water and low boiling (lid on, so steaming).

On sauces, I play around, a new favorite being a spicy and sweet thai sauce, good with shrimp fillings.
I'm also a softie for sauce with some hot sesame oil in it. My refrigerator and freezer are full of sauces and labelling has become importante.

Sane, maybe, but I think, if I understand you correctly, that is a neurotic trait.

Wassau, please check with Frank for that pot sticker recipe. I love pot stickers! And now I'm hungry. Let's have them ready by this afternoon. We can eat them as the meteor passes tonight.

Tell us more about that Edgar, if you please.

Yummmm, Joe. Can I have some too?

Asteroid will pass early this afternoon.

Yes, Tad darling. But do it before you transform. The Lance is a little much for the Cafe.

OK Wassau. Did you hear that? Let's have em ready by early afternoon. No more booms, I hope.

Pistorius says it was an accident. Sad still. I do not like this story.

Apisa has had enough "Doppio" he was tokin all night.

Wassup needs to put more chocolate into his hot chockies

Wassup is usually accommodating. Chocolate into his hot chockies it is.

I guess the big asteroid has passed by without incident by now.

Why is everybody in this Brain Free Zone so fascinated with nutrient in the short period immediately prior to it entering the body proper rather than when it's inside and what happens to it thereafter. Both those subjects are far more interesting, miles more worthwhile and so much more amusing that a factor not unadjacent to the newly discovered prime number would hardly suffice to do it justice.

Conditioning people to believe that forms of nutrient with exotic sounding names (French accents or "o" and "i" endings) are chic, cachet catching, sophisticated and, by internal logic, superior, is simply a matter of fastening a television transmitter machine to the side of the structure where the nutrient is processed and away you go.

That might be interesting if the evolutionist tried to explain the Darwinian process by which such a cheapskate trick operates on the central nervous system to achieve the desired result, which is to make a reasonable return on the investment: that is the largest that is possible in the prevailing circumstances.

Anyone who has taken the trouble to read Philippa Pullar's little book, Consuming Passions, is well aware of the impolite nature of mentioning nutrient in educated and refined company precisely because of its intimate and unavoidable common contextual connection with doing No.2s in the dunny tub or, as some prefer, the latrines.

Since materialists came to power they are now styled the "washroom". Which is only scientiffically accurate providing a bidet is a feature of the appurtenances.

you want some poi?

I don't eat corn Rocky. I heard it is not very good for us. But I don't know. Why take chances when it tastes so bad?

I might write some corn from time to time mind you.

what does corn have to do with poi?

(I understand the inference referencing your style of prose)

In spite of your tendency toward hyperbole, Spendi, I'll agree with you that complex subjects like eating and sex, or eating while engaging in sex are much more worthwhile and interesting than a factor adjacent to the newly discovered prime number.

Get to writing. I'm ready.