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Going to the drug store lately can feel a little like a Saturday morning trip to the candy shop, with dozens and dozens of colorful vitamin and mineral supplements to choose from! Can't you just sample a little bit of everything?
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We all have our own reasons for working out. And while all reasons have merit (and there is nothing wrong with wanting to feel good about the reflection you see in the mirror), some reasons for hitting the gym are definitely better and more motivatin... Read more
I have started taking CG today and feel extremely nauseous. Can someone who has experienced this tell me if this feeling passes at all? Thank you... Read more
I know veggies and greens are super important for your body. I had a month where I made sure to eat atleast 4-5 portions of veggies, to the point where I pooped green (TMI much? lol) I felt great! It felt like my system was just in tune, my BM were c... Read more
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33 Hello everyone I hope you are all doing fine. First of all a very Happy belated Mothers day! I just wanted to know if anyone else has had this problem. In 2007 I had chronic heart failure, diabetes and other things. In 2011 I went through Brea... Read more
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Hooray for dark chocolate! Eating about 30 calories a day of dark chocolate that's about half an ounce was shown to help lower blood pressure without weight gain or other adverse effects, according to a study published in the Journal of the Ameri... Read more
A Biotin deficiency causes hair loss and scaly skin. Good sources of biotin are:BeansBrown RiceShellfish and SardinesDark, green vegetablesWhole grains... Read more
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It seems that the crazier a headline sounds, the more likely people are to click on it. Even though I knew a recent story couldn't possibly be what it seemed, I had to check it out for myself. "Exercise Could Hurt Heart Health... Read more
Usually being M.I.A. (missing in action) is a bad thing, but this acronym has come to mean something different to me. I hope that by the end of this blog, you'll adopt a similar mindset for yourself this week and use it to shape your healthy li... Read more


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Published on October 8th, 2013 | by Jonathan Appleton
Matt Smith Films His Last Scene as The Doctor
Matt Smith has filmed his last scenes as the Doctor, as shooting concluded over the weekend for the 2013 Doctor Who Christmas special.
The news came in a tweet from producer Marcus Wilson, also leaving the series:
"So it's goodnight from me, and it's goodnight from him. That's a wrap. Christmas 2013. Thank you all."
There wasn't exactly a lot of time to mark the occasion as Matt has gone straight into rehearsals for the role of Patrick Bateman in a musical version of American Psycho. The show will run at London's Almeida Theatre from December, and tickets apparently sold out almost entirely within hours of his involvement being announced.
We don't have Doctor Who Confidential anymore to capture these moments for us, but surely cameras will have recorded Matt handing over to Peter Capaldi for a behind the scenes feature for a DVD extra or website making-of.
One wonders how Matt would have been feeling on his last day. The memorable Confidential footage of David Tennant's final day showed him struggling but just about managing to keep it together as he said his goodbyes. Going further back, Elisabeth Sladen recounted in her autobiography how filming the regeneration was a 'cold affair', with Jon Pertwee refusing to be in the same room as Tom Baker. Somehow I suspect the Eleventh Doctor would have been rather more upbeat!
(Via Digital Spy.)
7 Responses to Matt Smith Films His Last Scene as The Doctor
I think would be awesome if Matt's tenure ends as it started like the picture you've used above. Just because Amy's not in it, doesn't mean Amelia can't be.
What we haven't heard is whether Capaldi has filmed his part of the regeneration yet. Tennant filmed his changeover from Eccleston several months after Parting of the Ways wrapped, and there's been no mention of Capaldi's arrival on set (unlike when Matt Smith came in to film his handover, there was quite a bit of hoopla about it). Apparently the Musketeers series Capaldi is doing is either still in production or wrapped only recently, so it's possible the guy might not have been available.
No I think Capaldi can in on the 3rd to do the regeneration scene.
So this means it's all actually real now: it's happened. Fact. I'm really looking forward to Mattts last show because he always throws everything into his performance. This ones gonna be big.
Sounds like somebody's a fan of The Two Ronnies! ;-)_
Jus Unfortunately I have not seen alot of Matt Smith "s tenure in Dr. Who.. Being a big fan of the Original Dt Who Series from 1963 – 1989 the writing was better than alot of the writing in the New Who. There is a reason it ran for twenty seven years ! I would like to see original script for regeneration story and beyond. Hopefully it will improve and run another ternty seven years !


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Hello All. Just taken delivery off a new Canon 100mm Macro L, really looking forward to trying it out out insects and plants, just a question i'll be using it on my 600D would you set the dial to the flower head for close up work, or does it mot matter, in other words is there any advantages to this setting with this lense, will try with and without this weekend, but just thought i get your thoughts on this, Thanks PeteLast Modified By Peter_West at 1 May 2013 - 6:36 AM
The custom setting on your camera will give you acceptable results but with certain aspects out of your control. On Macro I tend to use Aperture Priority (Av) mode, this lets you control the depth of field which is the critical aspect of Macro work, as long as you achieve a reasonably fast shutter speed then away you go. I would also recommend using a tripod, this helps you compse and more carefully consider your composition, this along with a cable release are essential elements.
Enjoy you new lens!
I would agree with pink. The 'flower' auto setting will give very good results but all images will end up with the same feel - same depth of field, same colour renditioning etc. The 'Av' setting is really the same thing with the advantage that it puts you in control of the aperture and can experiment with different 'effects'.
Just be aware that the closer you are the more shallow the depth of field at any given aperture.
I agree. I have a 5D Mk II which hasn't got the pre-sets. The flower puts the camera in control and it will optimise DoF and shutter speed, but to get the very best from the lens Av or manual are best. That puts you in control of the effect you want to get. That is a fabulous lens and I hope you get equally fabulous results. If you're unsure what you want there are lots of books available and tutorials on the web. EPZ has lots on macro to help. Just put macro in the search box.
Just been out on Safari with my new 100mm macro IS L well, the Botanical Gardens to be precise, not sure if loading example images is the done thing on these forums but here goes, my settings.....and indeed the image in question.
3 images in a focus stack, AP, manual focus (of course), tripod, shutter release.
I hope this is of help to you Pete, endorses Alan comments.
Enjoy your new lens...
Thanks all. Answer are much what I expected but just wanted your advice, cant wait to get out and try this lenses, build quality is what you expect with Canon lovely feel to it and not to heavy, but will still use my tripod and shutter release, just got a license to go on a SSSI site, in Lancashire called Gait Barrows, fields of wild flowers and loads of butterflies, now thats a stunning picture Techno. Thanks PeteLast Modified By Peter_West at 1 May 2013 - 9:30 AM
Bin the tripod Pete....you have spent far to much money if you intend to use a tripod!!
The IS works brilliantly...set the cameras shooting mode to AI servo to counteract your moving back and forwards slightly
AV (aperture priority) is the setting you need....start at f4 on a subject in the house with reasonable light and then stop down and you will be amazed how low you can go on the shutter speed....go for iso at about 400 as this wont get to noisy.
Ive had my 100mm L for a couple of years now and theres loads of pics taken with it in my PF
Heres a couple
thanks all for replies, just looked at your gallery lawbert, that's what I aim to achieve I hope, how the hell did you get the dragon flies, every time I see one never keeps still and more at some speed I look a right one with head twisting all over looking where it's gone lol, Pete
Quote: how the hell did you get the dragon flies?
Trickery and if we were to tell you we would all die a painful death!!!
Seriously though Stealth, close study, patience and knowing what's the best time of day to shoot your subject. I always chase dragonflies early in the morning while there is still a chill in the air and a certain amount of morning dew about. With experience you then learn how you can even carefully handle them so you can set shots up....
Cheers Ade, I usually up early anyway fishing, walking or birding, going to try this, lol cheers Pete
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It is estimated that, if nothing is done, half of 6000 plus languages spoken today will disappear by the end of this century. With the disappearance of unwritten and undocumented languages, humanity would lose not only a cultural wealth but also important ancestral knowledge embedded, in particular, in indigenous languages.
However, this process is neither inevitable nor irreversible: well-planned and implemented language policies can bolster the ongoing efforts of speaker communities to maintain or revitalize their mother tongues and pass them on to younger generations.The aim of UNESCO's Endangered Languages Programme is to support communities, experts and governments by producing, coordinating and disseminating :
- tools for monitoring, advocacy, and assessment of status and trends in linguistic diversity,
- services such as policy advice, technical expertise and training, good practices and a platform for exchange and transfer of skills.
- UNESCO Introduction to Endangered Languages
features to note:
"Linguistic Anthropology is the comparative study of the ways in which language shapes social life. It explores the many ways in which practices of language use shape patterns of communication, formulate categories of social identity and group membership, organize large-scale cultural beliefs and ideologies, and, in conjunction with other semiotic practices, equip people with common cultural representations of their natural and social worlds. If you are interested in studying linguistic anthropology, be sure to visit our directory of linguistic anthropology programs.
The Society for Linguistic Anthropology (SLA) is a section of the American Anthropological Association (AAA). To join the SLA, pelase register via the AAA website. Membership entitles you to a complementary subscription to the Journal of Linguistic Anthropology. In addition to this website and blog, we also maintain several e-mail lists, organize academic meetings and award prizes for outstanding work in the discipline. See here for a list of officers and the by-laws of the SLA. If you'd like to contact the SLA, please use our contact form."
-From the "About the SLA"
"Looking through the eyes of history, science and lived experience, the RACE Project explains differences among people and reveals the reality – and unreality – of race. The story of race is complex and may challenge how we think about race and human variation, about the differences and similarities among people."
-From the "About the Project"
"Founded in 1902, the American Anthropological Association (AAA) is the world's largest organization of individuals interested in anthropology. Although there were several other American anthropological societies in existence at the turn of the 20th century, this new, national organization was formed "to promote the science of anthropology, to stimulate and coordinate the efforts of American anthropologists, to foster local and other societies devoted to anthropology, to serve as a bond among American anthropologists and anthropologic[al] organizations present and prospective, and to publish and encourage the publication of matter pertaining to anthropology" (AAA Articles of Incorporation). At its incorporation, the Association also assumed responsibility for the American Anthropologist, which was originally begun in 1888 by the Anthropological Society of Washington (ASW). By 1905, the journal also served the American Ethnological Society, in addition to the AAA and ASW."
- From the "About AAA"


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Karaoke & Cold Lazarus
Dennis Potter
'Karaoke and Cold Lazarus are as fitting a summation as they are a testament both to my character and to my career as I should ever want.' Dennis Potter
In the first part, Karaoke , Daniel Feeld, a writer, is in a physical crisis: he is dying. He more than half-imagines that something he has recently written has escaped into the world outside. Or is he imagining it? Fact and fiction collide. In this extremity, he has to struggle back towards the relationships and understandings he thought he had managed to do without. In the meantime, the screenplay he's written is being arranged by the director who is blinded by his lust for the leading lady - who has her own secret life and a desire for revenge on the sadistic karaoke club owner who glassed her mother's face.The second part, Cold Lazarus , is set 400 years in the future, where Feeld's cryogenically preserved head is used for historical and social research purposes until an American media tycoon realizes the astronomical ratings potential of a TV show where the 'real' twentieth century history of Daniel Feeld's life, via his chemically induced memories, can be fed to millions of viewers. Whilst Daniel's 'memories' ebb and flow and the TV moguls fight over him, a dissident organization of Luddites, R.O.N. (Reality or Nothing), seeks to return to what they believe to have been a gentler age - the twentieth century.
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Genres & Themes: Satire; Television
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text: |This collection is decidedly hip and sophisticated to please even the coolest teen or adult. Best of all, the Aura Collection is designed to grow with your child, with items like twin beds, under bed storage drawers, and space-saving chests that are perfect for the small room of your child. Smart platform beds, a distinctive desk, and a unique round armoire will bring just the right ambiance to the room of every teenager or even a guest room.


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An Empirical Perspective on Auctions
AbstractWe describe the economics literature on auction markets, with an emphasis on the connection between theory, empirical practice, and public policy, and a discussion of outstanding issues. We describe some basic concepts, to highlight some strengths and weaknesses of the literature, and so indicate where further research may be warranted. We discuss identification and estimation issues, with an emphasis on the connection between theory and empirical practice. We also discuss both structural and reduced form empirical approaches.
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This item is provided by Elsevier in its series Handbook of Industrial Organization with number 3-32.
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Related researchKeywords: industrial organization;
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- L0 - Industrial Organization - - General
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Cited by:
- Philip Haile, 2000.
"Inference with an Incomplete Model of English Auctions,"
Econometric Society World Congress 2000 Contributed Papers
1546, Econometric Society.
- Philip A. Haile & Elie Tamer, 2003. "Inference with an Incomplete Model of English Auctions," Journal of Political Economy, University of Chicago Press, vol. 111(1), pages 1-51, February.
- Haile,P.A. & Tamer,E.T., 2000. "Inference with an incomplete model of English auctions," Working papers 18, Wisconsin Madison - Social Systems.
- Katharina Sailer, 2006.
"Searching the eBay Marketplace,"
CESifo Working Paper Series
1848, CESifo Group Munich.
- Sailer, Katharina, 2006. "Searching the eBay Marketplace," Discussion Papers in Economics 1234, University of Munich, Department of Economics.
- Xun Tang, 2008. "Bounds on Revenue Distributions in Counterfactual Auctions with Reserve Prices," PIER Working Paper Archive 08-042, Penn Institute for Economic Research, Department of Economics, University of Pennsylvania.
- Jonathan B. Hill & Artyom Shneyerov, 2009. "Are There Common Values in BC Timber Sales? A Tail-Index Nonparametric Test," Working Papers 09003, Concordia University, Department of Economics.
- Song, Zirui & Landrum, Mary Beth & Chernew, Michael E., 2013. "Competitive bidding in Medicare Advantage: Effect of benchmark changes on plan bids," Journal of Health Economics, Elsevier, vol. 32(6), pages 1301-1312.
- Shneyerov, Art & Wong, Adam Chi Leung, 2008.
"Identification in First-Price and Dutch Auctions when the Number of Potential Bidders is Unobservable,"
Microeconomics.ca working papers
artyom_shneyerov-2008-12, Vancouver School of Economics, revised 01 Oct 2008.
- Shneyerov, Artyom & Wong, Adam Chi Leung, 2011. "Identification in first-price and Dutch auctions when the number of potential bidders is unobservable," Games and Economic Behavior, Elsevier, vol. 72(2), pages 574-582, June.
- Reiss, Peter C. & Wolak, Frank A., 2003. "Structural Econometric Modeling: Rationales and Examples from Industrial Organization," Research Papers 1831, Stanford University, Graduate School of Business.
- Hill, Jonathan B. & Shneyerov, Artyom, 2013. "Are there common values in first-price auctions? A tail-index nonparametric test," Journal of Econometrics, Elsevier, vol. 174(2), pages 144-164.
- Andrew Sweeting, 2008. "Equilibrium Price Dynamics in Perishable Goods Markets: The Case of Secondary Markets for Major League Baseball Tickets," NBER Working Papers 14505, National Bureau of Economic Research, Inc.
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Bell Acidic Stomach Alkaline Balance
By Dr. Chakib Hammoud, MH, PhD.
Overview In 25 years from now people will look back to 2007 and say how was it possible that people were so backward and did not know anything about their body's pH. At a recent physical my own family doctor did not check my pH and was not interested. Many men and women know that you have to maintain a proper pH balance in your swimming pool and hot tub to make it work properly. A survey showed that very few know that it's still far more important to check the pH of your body to prevent discomforts and disease. The knowledge has been around for years how to prevent many discomforts and diseases, such as acidic stomach (you may not need anti-acid pills), stress, tiredness, depression, weight gain, vascular diseases, cancer is unlikely to grow in an alkaline balanced body say many health experts. Changes are coming. However, they are so slow to get through to the majority of men and women as well as health professionals. It was relayed to me by a friend that a women that went through breast cancer treatment was instructed by her doctor to keep her body in an alkaline balanced state to help to prevent recurrence of the cancer.
Almost every day there are news items that we make great efforts at huge expenses to reduce the waiting time for medical treatments. Virtually no efforts are made and virtually no money is spent to prevent illness. Hopefully in 25 years things will have improved a lot. In the meantime those that want to do something have the opportunity with this alkaline product that happens to be also very inexpensive.
Supplement Facts for Bell Acidic Stomach Alkaline Balance
Alfalfa extract, barley grass, MSM, blue green algae, chamomile extract, cinamon powder, robinia pseudoacacia, natrum phosphoricum, kali carbonicum, kali sulfericum, sodium bicarbonate, calcium bicarbonate, berberine alkaloid, alovera powder, rheum officinate.
|Text / Images
60 Capsules - 60 Servings
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text:
Who doesn't want to watch 3 guys dance to Spice Girls music while wearing heels?
YouTube Description: Yanis Marshall is there to create Change and to reinvent his art.His uniqueness is that it is one of the few men in France to dance and offer dance classes in heels!
He is a young man full of ambition, who leads his career by taking his own decisions.
Yanis Marshall, French choreographer, teacher and dancer, began dancing at an early age with his mother (Director of a dance association near Cannes). At only 15, he obtained his Jazz Dance EAT (Technical Ability Examination) with honors.
He joined the cast of "Le Roi Soleil". Youngest of the troupe, he was then only 16 years. Yanis continued his career as a dancer with the musical "Les Dix Commandements" and many other shows.
In 2009, right after turning 20 years, he met Sheryl Murakami at the Broadway Dance Center in New York City. There he fell in love with the American Street Jazz style and he decided to develop it in France.
With its multidisciplinary training, he now teaches Street Jazz, Lyrical Jazz and Cabaret in heels at Studio Harmonic in Paris and throughout France internships and all over the world. Faced with different levels of teaching, Yanis Marshall demonstrates a great capacity for adaptation.
Today, at only 23 years old he is one of the best hopes of Dance in France.
We will quickly understand how he became one of the youngest choreographers and dance teacher in Paris


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The textIntroduction to Solid Modeling Using SolidWorks 2010presents solid modeling not just as a communication tool, but as an essential part of the design process. To this end, the text explores design intent, the use of solid models in engineering analysis, and introduces techniques from manufacturing such as mold design and sheet metal patterning. Howard and Musto provide a student-friendly presentation filled with easy-to-use tutorials. Their approach is also designed to help students understand how engineering is used in the real world. For instance, modeling exercises are largely centered on examples drawn from industrial applications. FREE SolidWorks software is now available to students, so students can apply exactly what they are reading! Introduction to Solid Modeling Using SolidWorks 2010presents "keystroke-level" tutorials, providing users new to the SolidWorks program with all the detail they need to become confident using the software. Topics are illustrated and infused with examples from the real world such as flanges, brackets, helical springs, and more. Additionally, this easy-to-use guide has modular chapters allowing for flexible organization of a course or self-study.


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FAB Universal (FU) Continues Gains on Jim Rogers' Endorsement
NEW YORK (TheStreet) -- FAB Universal (FU) shares continue to climb after investor Jim Rogers, who also sits on the firm's board, reiterated his bull case for the company. Speaking with Barron's on Monday, Rogers said China-based FAB Universal, which distributes copyright-protected media, will benefit from the Chinese government's plans to strictly enforce intellectual property rights.
Since Monday, FAB Universal shares have gained 50.1%. As of 11:20 a.m. New York time, shares are up 7.9% to $7.50.
Written by Keris Alison Lahiff.
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Hi, I'm Jaden, a professional recipe developer, food columnist and food photographer specializing in fast, fresh and easy recipes for the home cook. Most of my recipes are modern Asian! About meFast, fresh & easy recipes for the home cook.
Monday, July 2, 2012
Pork Belly Buns is probably one of the biggest Asian food fads to hit American palates, right next to Korean Tacos and Bo-Ba Tea. It's no surprise, since since pork belly is essentially where the much-loved bacon comes from. Slow-cooked pork belly is sliced and simmered in a sweet-savory Vietnamese caramel sauce and sandwiched between soft, pillowy steamed buns. But it doesn't stop there – a hit of spice comes from kimchi and flash-fry of fresh chilies and green onions.
My version of Pork Belly Buns is sort of a mashup between three cultures: Vietnamese caramel braising sauce, Chinese steamed buns and pork belly and Korean kimchi. You won't find a better combination of flavors or textures.
I've adapted the pork belly recipe from my buddy, John, of Food Wishes. Do you know John? If not, you must see his videos! He's amazing. Plus, we have matching mustaches.
Those who live near a good Chinese market can find pre-made buns (usually frozen), but for the rest of us, I have 2 solutions for you. A flour mixture, specifically for steamed buns, is available in many Asian markets (there's photos below). And if you can't find that, a cheater recipe that I learned from my mom is also written for you using….get this…canned Pillsbury Buttermilk Biscuit dough. YES! Really!
Unfortunately, there's no cheater recipe for the pork belly. But I swear, it's all worth the effort.
Full disclosure here – THIS IS NOT A FAST RECIPE. Plan on an afternoon. Or you can slow-roast the pork belly one day and make the buns/finish the pork belly the next day, which is what I did.
How can you resist?!
Ladies, gents, meet pork belly. It looks like bacon. Asian markets with a fresh meat counter will have pork belly. Otherwise you might have to request it from your meat man/woman.
Buy a nice slab of it – this recipe calls for 2 pounds – which will give you enough pork belly left over to enjoy with some ramen.
Season with salt and pepper on both sides. Not too much – just a nice sprinkle.
Wrap it up in 2 layers of tin foil. Wrap it nice and tight. You don't want any of the juices or fat escaping.
Roast slow 'n low: 275F for 2 hours. Do not open the package. You'll lose all that precious liquid.
Then let it rest on the counter until cool enough to refrigerate (but remember, don't open it yet! no peeking!) Refrigerate for a couple of hours or overnight.
Only after it's fully chilled, then you can open it. This method will ensure that 1) the pork belly keeps its shape 2) no juices escape, which is important because that's good flavor!
This is what it looks like after refrigeration:
When you slice it, you'll see what I mean about keeping its shape.
Slice into 1/2″ thick.
Heat up a saute pan or wok swirl in a bit of oil and fry each slice on both sides until browned and the edges start to crisp up. Remove from pan.
Keep all that fat in the pan and you'll use the fat to saute garlic, ginger, green onion (and fresh chilies if you want). Take care not to burn these aromatics!
Now it's time to make the caramel braising sauce. Whisk together fish sauce, soy sauce, rice vinegar, green onion, garlic, ginger and fresh chilies.
Add the pork belly pieces back into the pan.
Let it simmer on low for about 20 minutes, covered.
Resist the urge to just devour the entire thing.
After that, you can just turn off the heat and let the pork belly hang out in the sauce until you're ready to serve.
I always start with a package of pre-mixed flour*. All you need to do is add sugar, milk and a bit of cooking oil. Easy. If you're looking to make these buns from scratch, head over to my friend, Jen's site Use Real Butter.
Cheater bun recipe is at the bottom of the post – which are just as amazing as these buns.
*Here's another photo of different brand of mixed flour.
In a big bowl (you'll need a big bowl!) Pour in the ingredients except for the flour. While mixing with a wooden spoon, pour in the flour mixture.
Stir! Stir! Stir!
Keep stirring until it comes together like dough.
Now use your hands to knead the dough for a few minutes in the bowl. Push with the palm of your hand towards the side of the bowl, lift dough, rotate and push again.
pssst…..yes, I give you permission to use a mixer + dough hook.
Once the dough becomes smooth, cover and let rise for 20 minutes.
It will rise and look like this:
Dust work surface with flour. Sprinkle a bit of flour on the dough.
Cut into 8 pieces.
And then cut those pieces in half, so you have 16 total.
Roll into balls.
Keep balls covered! <– really important
Use a rolling pin or (ahem) a muddler. I prefer a smaller 1″ diameter rolling pin, but since I couldn't find the one my mom gave me, I'm using a muddler. It will do. The giant rolling pin seems overkill on this itty bitty ball of dough.
Roll it out into an oval-ish shape.
It's not completely round. There's a reason for that. Just slightly oval.
The reason is because you're gonna fold it in half into a half circle bun.
Place it on a parchment square. This makes sure that the bun doesn't stick to the steamer.
Keep 'em covered until ready to steam! <– important too
To steam the buns, get a wok.
you: HEY. That's a nice wok!
me: Really!? oh thanks! It's the brand spankin' new STEAMY KITCHEN WOK!!!
you: OMG. that's awesome.
me: I know, right?! It's the perfect wok. It even comes with the steamer rack.
Ok ok ok….back to the program. Fill the wok or large, wide pot with a inch-ish of water. Place a rack on top – or something to prop up a plate in the pot. I've been known to use 3 shot glasses or a can of tuna (without the tuna, of course).
Place a plate on top of the rack.
Put buns on plate (don't over crowd – they puff up when they cook).
Cover and steam for 15 minutes.
They'll puff up like this!
Let 'em cool.
Like clouds….
Chopped green onions + fresh chilies of your choice + vinegar + salt in a heat-proof bowl.
In a small saucepan, heat 2 tbl of cooking oil until smoking. Yes – make sure you wait until you start seeing wisps of smoke.
But don't set off your fire alarm, or start a fire. Keep yer eye on the oil!
Once it starts smoking, immediately pour the oil into the bowl. Carefully.
Magic happens! The hot oil sizzles, crackles and POWS! the green onion and chili, releasing its flavors without burning them.
You might also want some sweet hoisin sauce so spread on the buns.
Take a bun, open it up and spread just a bit of hoisin sauce. Add a piece of pork belly, top it with the chili/green onion. Sneak in a bite of kimchi.
Pork Belly Buns Recipe
For cheater buns using Pillsbury Buttermilk Biscuits - see note below the recipe.
Ingredients:FOR THE PORK BELLY
1 slab pork belly (about 2 pounds)
1 tablespoon cooking oil
2-3 cloves garlic, finely minced
1 tablespoon finely chopped fresh ginger
1 fresh chili pepper, minced (optional)
1 green onion, chopped
1/4 cup packed brown sugar
2 tablespoons rice vinegar
3 tablespoons Asian fish sauce
1 tablespoon soy sauce
1/2 cup water
14 ounce package of steamed bun flour (banh bao)
+ ingredients as per package instructions (I used milk, sugar, oil)
3 tablespoons all-purpose flour for dusting work surface
16 squares of parchment paper (about 4"x4")FOR THE CHILI SAUCE
1 stalk green onion, minced
1 fresh chili, minced or sliced very thinly
1 teaspoon rice vinegar (or white vinegar)
1/4 teaspoon salt
2 tablespoons cooking oil
3 tablespoons hoisin sauce
Kimchi (optional)
1. Preheat oven to 275F. Wrap the pork belly in heavy tin foil (or use 2 layers). Place on baking sheet and roast for 2 hours. Remove from oven and let cool before refrigerating at least 2 hour or up to 2 days.
2. Unwrap the pork belly, and slice into 1/2" pieces
3. In a large bowl, whisk together the brown sugar, rice vinegar, fish sauce, soy sauce and water.
4. Heat a wok or large saute pan over high heat. When hot, swirl in cooking oil and add several slices to the wok, but do not overlap. Fry each side until browned. Remove to plate. Repeat with remaining.
5. Turn the heat to medium-low. Add in the garlic, ginger, chiles (if using) and green onion. Saute for 30 seconds until fragrant. Pour in the remaining caramel sauce into the pan.Return the pork belly slices back into the wok and let simmer for 10 minutes.
1. Follow the directions on the package to make the dough, cover and let rise for 20 minutes.
2. Sprinkle clean work surface with the all-purpose flour. Place the dough on work surface and cut into 16 equal pieces. Roll each piece into a ball and keep all balls loosely covered with plastic wrap or towel. You'll work with 1 ball at a time, keeping the rest covered.
3. Use a rolling pin to roll out each ball into an oval, about 4"x3". Fold the oval in half to create bun shaped. Place on parchment square. Keep covered loosely with plastic wrap or towel to prevent drying out. Repeat with remaining dough.
4. Prepare steamer (see photos above). Steam the buns for 15 minutes. You'll have to steam in 2 or 3 batches (avoid overcrowding the buns).
Place the green onion, chili, vinegar and salt in a small heatproof bowl. In a small saucepan, heat the cooking oil until smoking, remove from heat and immediately pour on top of the green onion mixture. Please be careful, the oil will bubble and crackle.
To serve, carefully open each bun, spread a bit of hoisin sauce in the bun. Add a slice of pork belly and top with the chili sauce. Add a bit of kimchi if desired.
My friend, Isabelle, came over for dinner and she arrived the same time I was popping open this can of Pillsbury Biscuit dough. Even though my mom told me to use this dough 9 years ago, I had never experimented with this.
So Isabelle's sitting at the counter, enjoying her wine and watching me roll these balls and I'm like, "This is SO NOT GOING TO WORK" — "I bet you $10 that this canned dough will fail miserably."
Lesson learned: never doubt my Mom. They were just as tasty as the dough mixture – and they looked better with smooth, pillowy texture.
This will make 20 buns, however, they will be just a bit smaller than the buns I've made above – just make sure you cut the pork belly into thinner slices.
2 tablespoons all-purpose flour for dusting work surface
2 cans Pillsbury Buttermilk Biscuit dough (7.5 ounces each)
20 parchment squares (about 4″x4″)
1. Dust work surface with the flour. Open the can of dough. Separate out the biscuits – there should be 10 in each can. Keep the dough covered loosely with plastic wrap or towel. Roll each biscuit into an oval and fold in half. Place on parchment square. Keep covered until ready to steam.
2. Prepare steamer as shown above in photos. Steam the buns for 12 minutes. You'll steam the buns in batches, avoid overcrowding the plate while steaming otherwise the buns will stick to each other.
Use Pillsbury Buttermilk Biscuits:
Roll each biscuit out to oval-ish shape
Fold in half and place on parchment square:
Gorgeous. Brilliant trick, Mom!
Oh my, I love pork belly. This sounds good even without the buns. Would work rice as well.
Mmmmm love me some pork belly! Looks amazing too Jaden, love the new red steamy kitchen wok! I think I need one!
A nice variation of what we get here in Singapore. The next time I pack some home, I will add some kimchi on top of the bun! The chili with hot oil is a good idea too!
First of all, this looks so darn good. It's enough to make me want to eat pork again!! Love your mom's trick for steamed buns!! I can't wait to get your wok to make the buns and even actual banh bao!
You're right, Jaden, this is a massive recipe and an all day project but I'm so glad you posted this (and were so descriptive) because I've been wondering what pork belly was like for so long. Perfect!
Does it taste fatty at all? Or does it just taste like a bit hunk of amazing bacon?
That's it – I'm heading to the Italian Market tomorrow to pick up some pork belly! Jaden – this looks amazing and, btw, totally adoring the SKWok!
This looks like a fun recie to try. Could chicken or beef be used instead? If beef, is there a cut you'd recommend? Thank you.
Ummmm, omg.
Seriously–these look divine! I will have to give them a whirl!
Great post! I didn't know they had pre-made flour mixes or that you could use refrigerated biscuits, though the latter just doesn't sound right to me. I do know you can by pre-made buns, you just need to steam them.
I've made the buns from scratch before and let me tell you, I don't think they are worth the effort/time. I cook often and am pretty patient but for the amount of effort and the end product, I will definitely concentrate on the pork belly and just use store bought buns. In fact, David Chang talks about how he tried to get the bun recipe from his favorite Chinese restaurant in NY and after many years, the owner relented and gave him a piece of paper. The paper led him to a factory where they make buns for many Chinese/Dim Sum restaurants.
Really nice recipe!
David Chang does offer a steamed bun recipe in his Momofuku Cookbook, which I tried twice. Although it produces nice result, the process is way too laborious.
Those buns look fantastic, I will be trying them soon.
Thanks so much!
Wow – now I MUST find me some pork belly and try this! I'm featuring this in today's Food Fetish Friday (with a link-back and attribution). I hope you have no objections and it's always fun to be following along with your creations…
Look super yummy. I can't wait to try it,
I love, love steamed buns and pork belly inside them are just out of this world! I've made steamed buns before with different fillings but I like your recipe! You make it seem so much easier than mine. And so much more delish! Love that red wok, too! Hmmm, definitely putting that on my "wish list". Thanks for sharing this great recipe, Jaden!
I have been trying forever to make the buns. I wouldn't think of using biscuit dough. That is SO SO COOL!
being vegetarian i am going to alter this recipe by using fried tofu i may be able to get similar results.
This looks [bad words censored] good, Jaden! I have to see this right before I make chicken legs for dinner? Seriously? Aren't you supposed to post some kind of a warning before posting something like this?
These are really wonderful! really enjoyed my visit!
swing by if you get a chance!
Your mom is a genius! This is going on my must try list!
awesome!!! my grandma (r.i.p.) use to make this for me! a true labour of love!
I've found your blog today and … I'm getting more and more anxious to taste all of those things that you explain how to make, but I have a suggestion for you. Did you consider masking videos on how to make dishes using your recipes. I'm totally sure that they'll be positively accepted by your target audience. Now, I'm one of them.
Thanks for all the fun I'm having with your site.
Don't fear the pork belly!!! Thank you so much it was my first time making (not eating) pork belly. So easy and wonderful. I used the canned dough. I had so much fun making this, and everyone loved it. THANK YOU JADEN!
We made this the other day… my husband loved it. Yum! Of course I was lazy and ate it with rice and didn't have any peppers on hand… so we ate it Korean style in lettuce wraps. Delicious.
Of course I had no fish sauce or brown sugar, so instead I used more soy sauce, some noodle base sauce or something-or-another I had picked up one day, some honey, and, in deference for our need for spice, added a ton of jalapeno juice from a jar of pickled jalapenos. And it was still good!
The worst part was taking the pork belly out of the oven and having grease drip EVERYWHERE. That was fun. Need to wrap it differently next time, haha.
I live by many Asian markets — which brand of pre-mdae frozen buns do you like? Can you post a picture of the bag please? Thanks!
lucybird. How did the fried tofu work out? I only eat meat on rare occasion and would love to make these veggie also. I checked out Whole Foods to see if there might be some other ideas. Still working on it. I do eat seafood once in awhile and thought shrimp might be good also.
I recently made Vietnamese caramel sauce and it's base was actual caramel (sugar/water). Have you tried cooking the belly in that? Thanks so much for sharing your recipes and tips !
Made this last week for my wife's birthday. It was a hit! Thanks for the recipe!
I can't stop laughing at the photos of these, the steamed buns look like pac man or a pair of lips eating the filling. Thanks for sharing!
These were so good! Thank you! Made them today – lot's of bun's (unsteamed) left over, do you think they will freeze?
Thanks – we'll be having the leftovers for dinner tonight!
What a great recipe. Yum. One hint about cooking the pork belly. Make sure you have a splatter shield handy and even put a lid over it because the pork belly really spits and pops as it cooks. I actually got a pretty bad burn trying to turn them before the pan had cooled down.
I didn't have any Pillsbury buttermilk biscuits so I made mine out of Bisquick. Then I followed the same directions for the Pillsbury biscuits. Worked great and they were really tasty. Nice and fluffy.
If you can't find pork belly at your local market, find a Safeway and ask them to order some for you. I lucked out, when I asked I found out the Manager had ordered some pork belly by mistake. He sold me 3 pounds at $4.00 a pound – what a deal!
Tried this over the weekend. Results were amazing, big hit! We have several asian markets nearby so finding the pork belly was not a problem. Roasted the belly the day before which made serving day prep a snap. The combination of roasting, browning and then simmering the meat resulted in melt-in-your-mouth results.
I also used the Pillsbury biscuit shortcut with incredible results. This is a great trick, my guests were shocked when they learned how the buns were made. Definitely a keeper. Was thinking for a party of cutting the biscuits in half and making bite size finger food portions.
Silly question – If I double the amount of meat (4 lbs vs 2 lbs), do I need to increase the cooking time or temperature?
I'm making pork belly buns tonight and bought the frozen buns to use. Now I'm reading this and kicking myself because I happen to have a lot of pillsbury dough on hand! DARN.
Thanks for the delicious recipe!
Tried them. Lot of work. Had to ask for the porkbelly because here they cut them up to make "chicharrones" so i whole piece is hard to find. In the end it was absolutely worth it. They were yummy!! Next time I think I serve them with noodles or rice though.
I just made the buns using the pre-mixed flour. They tasted really good but came out a little more dense than I would have liked. Do you think I kneaded it too long? I did end up using a stand mixer. . .
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Do you leave the pork belly skin on or do you remove it? I can't seem to tell from the pictures. Thanks! Love your site!
This looks absolutely delicious!
we're big bao fans since finding chairman bao in san francisco while on vacation earlier this year. i made them once using the frozen buns from the asian market. and followed a different recipe for the pork belly. meh, they were ok… the pork belly was pretty good (seared first, then long braise… recipe ended there but they came out bland, so i seared again and tossed in a sauce i whipped up), but the buns were kinda yuk. i tried doing the canned biscuits tonight (using store brand buttermilk biscuits, no less) and they were delish! i also used your technique of roasting the pork belly in foil first and then searing and braising. much easier! a little quick-pickle shredded carrots and some fresh baby spinach made for a fantastic dinner! thanks!
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I just made these this evening for my fiancé and me, I had a huge craving to fill after finding out a food truck in iur area makes them. This is a great and simple recipe. I actually was impatient and let the pork sit for 20 min after being in the oven before sautéing the meat. Turned out fine and very tasty! Ethnic f
Ethnic food, cheap ethnic food, is hard to come by in my town, charleston, SC. So I am happy to make these and share them with my friends.


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In what seems like a real-life version of Willy Wonka, the boys of Montgomery Gentry are planning on rewarding their fans by giving them a chance to win a custom motorcycle. In one of the pre-ordered copies of their album, one jewel case will contain a golden ticket. That fan will win a one-of-a-kind Demented Cycles motorcycle from the duo. Both Troy and Eddie had input in the design of the bike. Pretty neat!
Pre-orders for "Rebels On The Run" start September 26th on the band's official website. It's the first studio album from the pair in three years and will be released on Average Joe's Entertainment.


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Cute and sexy.
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Prophesy? Nail on the Head Time?
Through sheer serendipity I chanced to see this film on cable, and was chilled to my political soul. 1975, and what was in it as accusation("Are we planning to invade the Middle East?" Robert Redford asks the rogue CIA agent when he finally nails the bad guy)is today's reality...
...If I am found murdered during someone's lunch break, you'll know it was because of this review. SEE THIS MOVIE!
- 65432198"
Saturday 22nd March 2008.
Over a year later, we can happily report that Netflix's anxious reviewer "65432198"--code name, Pullet--was not found murdered at a desk, or murdered in Faye Dunaway's bed, or murdered anywhere.
And we have recent sightings of both Mr. Redford and Miss Dunaway as credible evidence that featured players in 1975's "Three Days of the Condor" survived a film somewhat critical of America's CIA. In fact, every player and every viewer did survive.(1) The CIA has done well also, and continues to scenario invading every place on Earth, with outer space contingencies, much the same way Scrabble(R) players test words for best fit in their games. It is all good fun, like movies.
In life, the "unintended consequences" of invading Iraq in 2003 are well-documented in lives lost and billions upon billions of dollars wasted, and if securing America's crude oil supply was an intended consequence of that invasion, seeing oil selling for well over US$100 a barrel, even as oil profits are diverted to fund "terrorists," was probably unintended.
Historically, every nation Americans invade appears to resist our occupation forces, and that reaction dates to this nation's founding.
Even invading ourselves to suppress The Great Rebellion of the Confederate States of America 1861-1865 ended badly. Unreconstructed Confederates still hate Unionists, with good reason. And President Lincoln bumbled into "civil war" and its still lingering aftermath without guidance by a centralized intelligence agency.
No condors were harmed in the writing of this review.
--C. Williams.
1. Many of the more successful recent "spy films"--The Recruit, Mission Impossible III, The Bourne Ultimatum--conclude with CIA-types either being slain for their treachery or being arrested. Americans love to hate their CIA.
In (the British) James Bond films, however, the CIA's amiable "Felix Leiter," who in 2006's Casino Royale became a black man, is presented, a bit condescendingly, as a harmless operative.
— clintwilliams, Oakland, Michigan
September 2nd, 20068:58 pm
Through sheer serendipity I chanced to see this film on cable, and was chilled to my political soul. 1975, and what was in it as accusation("Are we planning to invade the Middle East?" Robert Redford asks the rogue CIA agent when he finally nails the bad guy)is today's reality.
I know this has been in the works for decades, the sick scramble for oil. I had heard from friends in an earlier administration that those scary boys in control of our future-- if we have one-- had those plans and a new map of the Middle East, drawn up on their desks during the Ford administration when they first had power.
Still, to see it all laid out in this first rate thriller makes me long to see the film re-released. Thirty one years ago, and this movie called it. If Americans won't believe those who cry that our stubborn stance in Iraq has little to do with the terrorists, that the current administration, with its cries of "appeasement" about anyone who asks, questions, wants our troops out of this quagmire that drips with oil, they still might be moved to believe Robert Redford.
If I am found murdered during someone's lunch break, you'll know it was because of this review. SEE THIS MOVIE!
— 65432198, aol.com


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Found March 29, 2013 on Steelers Depot:
PLAYERS: Troy Polamalu
TEAMS: Pittsburgh Steelers
TEAMS: Pittsburgh Steelers
Pittsburgh Steelers safety Troy Polamalu was on ESPN Friday morning and he made it a point to say that he believes players should have a say in any rules changes made by the NFL. "There's rule changes every year," Polamalu said. "I do wish, however, that the NFL did have a voice from the players' side, whether it's our players' union president, or team captains, or our executive committee on the players' side. Because we're the guys that realize the risk, we're the guys on the field." Polamalu was obviously referring to the recent rule change that was put into place at the NFL owners meetings Read more [...]
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Forbes Flyers
The Forbes Flyers brought their jump roping skills and tricks to students at the Florence E. Smith STEM School in West Hartford.
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Forbes Flyer Tylar Young, 16, of Torrington High School gets some air while performing for third-graders at the Florence E. Smith STEM School in West Hartford on Thursday morning. Young and other members of the "Forbes Flyers" travel team performed and taught jump rope tricks to several classes at Smith. The team is based in Torrington and has won national awards. It plans to compete in California in June. The Forbes Flyers visit and demonstration was funded by the Foundation For West Hartford Public Schools.