Comments on: nikuman (with recipe) http://www.plastiquemonkey.com/2006/02/09/nikuman-recipe/ yuka yamaguchi's art blog Tue, 02 Dec 2008 15:50:30 +0000 http://wordpress.org/?v=2.3 By: yukayamaguchi http://www.plastiquemonkey.com/2006/02/09/nikuman-recipe/#comment-10772 yukayamaguchi Tue, 06 Mar 2007 20:02:32 +0000 http://www.plastiquemonkey.com/2006/02/09/nikuman-recipe/#comment-10772 oh dear... calm down dear. it's a "thought of fat from PIG" that i'm talking about. i agree with you. in the end, both are equally fattening and unhealthy. oink oink ;) oh dear… calm down dear.

it’s a “thought of fat from PIG” that i’m talking about.
i agree with you. in the end, both are equally fattening and unhealthy.

oink oink ;)

]]> By: Pulsewidth http://www.plastiquemonkey.com/2006/02/09/nikuman-recipe/#comment-10768 Pulsewidth Tue, 06 Mar 2007 19:07:42 +0000 http://www.plastiquemonkey.com/2006/02/09/nikuman-recipe/#comment-10768 Have you actually checked the fat compositions for lard and vegetable shortening? Most vegetable shortenings are high in trans fats, and lard is less saturated. Look at the facts instead of lard's unfairly poor reputation - there's no need to eat the worse tasting fat out of misguided health concerns. Have you actually checked the fat compositions for lard and vegetable shortening? Most vegetable shortenings are high in trans fats, and lard is less saturated. Look at the facts instead of lard’s unfairly poor reputation - there’s no need to eat the worse tasting fat out of misguided health concerns.

]]> By: plastique monkey http://www.plastiquemonkey.com/2006/02/09/nikuman-recipe/#comment-203 plastique monkey Fri, 14 Jul 2006 17:03:57 +0000 http://www.plastiquemonkey.com/2006/02/09/nikuman-recipe/#comment-203 [...] i worked until 4am drawing last night. so i felt kind of sluggy when i woke up this morning. i didn’t want to spend all day feeling like this so i cleaned the fridge. then i found a box of vegetable shortening sitting proudly at a corner of the fridge. it’s a leftover shortening from nikuman that i made back in february. it’s recommend to be used within 12 months. the time is ticking off. i should use it soon. i also organized my tea cabinet and found some dried lavender buds for tea. [...] […] i worked until 4am drawing last night. so i felt kind of sluggy when i woke up this morning. i didn’t want to spend all day feeling like this so i cleaned the fridge. then i found a box of vegetable shortening sitting proudly at a corner of the fridge. it’s a leftover shortening from nikuman that i made back in february. it’s recommend to be used within 12 months. the time is ticking off. i should use it soon. i also organized my tea cabinet and found some dried lavender buds for tea. […]

]]> By: yuka http://www.plastiquemonkey.com/2006/02/09/nikuman-recipe/#comment-79 yuka Thu, 27 Apr 2006 16:05:26 +0000 http://www.plastiquemonkey.com/2006/02/09/nikuman-recipe/#comment-79 yum, yum, yummy! yum, yum, yummy!

]]> By: Bruno http://www.plastiquemonkey.com/2006/02/09/nikuman-recipe/#comment-78 Bruno Thu, 27 Apr 2006 00:05:49 +0000 http://www.plastiquemonkey.com/2006/02/09/nikuman-recipe/#comment-78 yumi! yumi!

]]> By: ernie http://www.plastiquemonkey.com/2006/02/09/nikuman-recipe/#comment-3 ernie Fri, 10 Feb 2006 14:51:17 +0000 http://www.plastiquemonkey.com/2006/02/09/nikuman-recipe/#comment-3 sounds a lot the the ukranian way of making buns stuffed with different things like fruit--plums figs, etc, or poppy seed mixture, or saurkraught, and sometimes meat, but i don't remember having a meat bun. your recipe looks like it would be absolutely delicious, especially with garlic, muchrooms and ginger. God willing, some day i will have to try this chinese invention and the japanese refinement of your recipe. best wishes. sounds a lot the the ukranian way of making buns stuffed with different things like fruit–plums figs, etc, or poppy seed mixture, or saurkraught, and sometimes meat, but i don’t remember having a meat bun. your recipe looks like it would be absolutely delicious, especially with garlic, muchrooms and ginger. God willing, some day i will have to try this chinese invention and the japanese refinement of your recipe. best wishes.

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