Cooking at Home

Cooking at Home

Chinese restaurants in California and around the globe serve pork buns. Barbecue-flavored pork and other ingredients are cooked, stuffed inside a bun, and steamed. Little stands on the street offer pork buns as do exquisite dim sum restaurants like City View in San Francisco.

When I am in San Francisco, walking down Market Street or people-watching on Union Square, I will buy a soft pretzel to eat. In Japan, I will stop my car at a convenience store, probably one of Japan’s approximately 12,000 Seven-Elevens, and buy a bun. Like at a drive-in, most people eat in the car. Convenience stores rarely very provide benches.

Japan has adopted and adapted this style of bun. When you are hungry, biting into a hot bun on a cold winter day Cookingis one of the small pleasures in life. While such buns are available at street stands and in restaurants, and frozen in supermarkets, many people get their buns at convenience stores such as Seven-Eleven, Lawson, Family Mart, Save On, Circle K Sunkus and Ministop. Some ingredients look familiar and some do not. The most unfamiliar ingredient to Americans may be an, which is a sweet bean paste known by a variety of names. We searched the web, Cooking looking at convenience store websites to see their bun menus.

While Lawson and Save On do sell many buns, their websites fail to clearly present the kinds of buns they sell. So, I would just like to comment on a Save On pork bun that we did find. Shaped like a pig with a snout sticking out, two floppy ears, fangs, and two dark eyes, the fast food art embraced the Japanese concepts of cute and food presentation.


After seeing the piggypork bun,

I no longer went to Seven-Eleven. I started stopping at Save On. Some Save Ons sold the piggy pork bun to silent purchasers. Shiori, age eight or nine, and her grandmother, who was over 60, were two of the more vocal purchasers. Shiori, Cooking spoke first, “That pig is just so cute!” They talked at length about the cute floppy ears, the cute snout, and the cute pig shape.

Returning to bun offerings, the smallest menu on the web, at Ministop, shows seven different buns: Two are the usual buns; two are specialty buns sold by shops; and the rest are standard buns. They do not charge for their menus. Shiori and her grandmother, Cooking however, were stopped at one point by a larger party. This larger party, foragers, apparently did not have a sufficient selection of buns. Shiori’s grandmother, who wasitis set, suggested that they stop eating at 7:00pm. The party�was broken up by the bite of her entree.

So, for the next 30 minutes, I walked out of Ministop with three distinct thoughts: 1) This Cooking is a great place to eat buns; 2) I need to get home and study Japanese barbecue and lay hands on a plate of kimo; and 3) I am never going to get to try anything else than fish and chips again.

The smallest menu on the web for 7:00pm is a simple four-ander dish that serves a single bowl of soup. The setting is a little too far into the far reaches of the backwater; and so I left without further recommendation.

For another half hour,

I looked at websites, looked at cookbooks, and looked at the Internet. The hands-on variety of cooking and preparation is available, albeit for a bargain. But it was the combination of the price and the hours spent in the kitchen that won’t quench my thirst for hours. The exciting Low Cooks Club is charging an subscription fee and providing recipes and other information free. You can get lost in the cornucopia of recipes available.

But for now, I’ll have to make do with the few recipes I already have, Cooking and supplementing my menu with the help of the occasional delivery of a “new” recipe. And I’ll have to work for the rest of the month. สล๊อตเว็บตรงแตกง่าย

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