[Sca-cooks] OT: It's that time again...

[Debra Tonjes]

Are you talking about meat Buns or red bean paste buns?

Althea, looking forward to visiting a local chinese restaurant for New Years
in Phile...

 --Steamed Juicy Buns (amazing to relate, we have finally found a
> frozen version of these that we actually like, and we've figured out
> that restaurants overcook these and then manhandle them, which is why
> they're never juicy unless you make them, carefully, at home, or go
> to a restaurant that specializes in Shanghai cuisine, where such buns
> are taken more seriously -- but they look like little drawstring
> money-pouches, so we figured they might be appropriate in this *ahem*
> improving economy)
> Adamantius