Last night a group of us from Chowhound (a bakers group originally, now more a food cooking group) got together at Jeffs (our perfect host) to make Lamberts' and Bobbys' Steamed and baked pork buns.
I brought a massive salad with 3 kinds of mushrooms, edible flowers, toasted pine nuts etc, etc , Rochelle baked,and brought great cookies with sesame seeds, and another with crystallized ginger, also... interesting colorful and tasty kumquat tarts.
Bobby recreated the Retro roast pork some of us have spoken of on this board, from the Mariposa Cafe. This was ofcourse fresh and not sitting in a steam table...so it was EXCEPTIONALLY juicy and flavorful..without the extreme sections of salt and spice sometimes experienced at Mariposa...I kept going back and hacking off slices of it, it was that good! (I also got some leftovers!)
The buns were fun to make (thanks for the lesson Lambert) and delicious as well.
Thanks to Jeff's baking experience, he was able to repair the dough after seeing that the recipe would not have given us the proper results. ..good bakers instincts!
The filling had just the right amount of Hoisin Sauce, and the proportion of dough to meat (more meat!!!) was just right, with no "gristly" pieces of pork which sometimes show up in store bought buns.
All in all, a wonderful evening.
Rochelle will be writing about our group if any more of you would like to join us.
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