Quote:
Originally Posted by mjohnson
Too often they taste (to me) like what they've been standing in for their short messy lives. Ala seriouseats and other sources, I just pump up a stock, preferably homemade, with some of a packet of Knox gelatin. No barnyard taste there.
I had them in Asia and they were almost OK but served bare. Could have used a decent sauce. Perhaps Franks and some butter? Hot Chicken Paws!
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There’s no meat on the damn things. Just bones, tendons and skin. The ones we had at the dim sum place had some sort of a sauce, it didn’t help, at all.
Yack.