It's a Dumpling Day.

Every so often we have a "down week" at work.  It doesn't mean that we have any less work to do, but instead that we get to go out to lunch with out worrying about the students we train. Usually we decide weeks before hand where we are going to go....and usually it is the Din Tai Fung dumpling house in Arcadia, CA.

In the time spent waiting around for Dumpling Day to arrive we will sit and talk about how yummy everything is and what we are going to eat. This, despite the fact that we always get the same thing: Shrimp Fried Rice, Juicy Pork Dumpings, and Shrimp and Pork Shaomai.
The dumplings are steamed, don't think bao, don't think ravioli, don't think about anything you've ever had before. Don't think, just eat.

Here are some tips on how to eat dumplings:

After you order and are waiting for the dumplings to arrive, make the dipping sauce. You are given a little condiments tray of ginger, chili oil, soy sauce, and vinegar. I usually mix it all together on my little dipping plate and mash the ginger with the ends of my chopsticks.

When the dumplings arrive clap very loudly.... Okay, I'm just kidding. It is however, very exciting when the little containers start to arrive.  Just an FYI, there is an art to eating dumplings, instructions are actually printed on the chopstick wrappers. You have to hold the dumpling with chopsticks and nibble off a little piece of the dumpling to let the very, VERY hot liquid pour out onto your spoon. I usually sip the liquid while the dumpling cools off a little. Then dip it in the sauce, and stuff it into your mouth. Usually one of us will get overly anxious and can't wait until it's cool enough thus resulting in a burnt tongue.

Oh and the Shrimp fried rice? AAAAMMMAAAZZZIIING! Again, whatever ideas have about shrimp fried rice, throw them out the window. This fried rice is tasty, fresh, and not greasy at all. Seriously, I may be addicted. I have to make sure that I don't eat it too often so I won't ever, ever get tired of it.

A few other pointers:
Eat, and eat a lot.
You are going to make a mess so get over it. (See third picture below)
Fight over who is going to eat the last dumpling. "I couldn't possibly, you take it." "No, you eat it." etc.
Spend the rest of the day in your cubicle fighting off the ensuing food-coma.

Before

During

After

Juicy Pork Dumplings

Shrimp and Pork Shaomai

Favorite Food #1: J-Dubs Chilli

First up in the Favorite Foods series: J-Dubs Chili. I know everyone has their own special chili recipe. I've been tweaking mine over the last few years and it's just right for me. I use a bottle of beer and a few cubes of sharp cheddar to some depth of flavor and to cut down the spicy a bit.

Ingredients:
2 tbsp vegetable oil
1 lrg onion, chopped
1 clove garlic, crushed
1 ½ lbs ground chuck or lean ground beef
salt to taste
¼ tsp cayenne pepper
¼ tsp dried oregano
¼ tsp ground cumin
1 ½ - 2 tbsp chili powder
2 (10oz) cans Rotel Tomatoes
1 (8oz) can tomato sauce
2 (16oz) cans red kidney beans, undrained
½ to 1 beer (optional, I like to use an amber ale or lager)
1-2 oz shredded cheddar cheese

Instructions:
In large pot heat oil, med high heat.
Add onion and garlic, sauté until they just beginning to turn brown.
Add meat stirring to break up lumps, cook until brown
Drain off fat and put back in pot
Add salt and next 4 ingredients, stir
Add tomatoes, sauce, beans, and beer
Stir well and bring to a simmer
Add cheese and stir
Simmer for ½ hour uncovered and 1 ½ hour covered, stir occasionally
(if becomes too thick, add tomato juice)