|No Pastry Class Necessary|
Bognar's show is as transparant as they get. If you want to know how something is made or where it comes from - he's your guy. The "Chinese Take-Out" episode showed us how to grow bean sprouts in the dark. How Peking duck is raised from incubator to restaurant window and how oysters go from eggs to becoming an accidental sauce.
So with some fresh shrimp, cabbage, bean sprouts and mushrooms, etc., all from Chinatown in Brooklyn, we dove in.
Oh! Did I mention they bought fresh spring roll shells (good thing, because helllloooo, I might have drawn the line in the pastry making dept.) The INSTRUCTIONS SEEMED SIMPLY ENOUGH - smile - wait a minute... I have to make the filling too - aha.
We had pork or shrimp filled and veggie spring rolls every evening since Friday. My family is becoming a little obssessed with them and my technique is increasing as I indulge them. The only thing missing was the chinese take out boxes with it's familiar red pagodas.
How do you say delicious in Chinese - Yum Yum!!
|The Finished Product|
The LINKS - click away.