Rant: Do We Need a Super-Sized Soup Dumpling?

Sometimes a food dish sounds incredibly cool, but when you actually eat it, the dish loses some of its luster.

I love xiao long bao, a type of Chinese dumpling which are also known as "soup dumplings," although a number of Chinese restaurant menus translate it as "juicy dumplings." The most common origin story for xiao long bao is that they were created around 1875, in Nanxiang, a suburb of Shanghai. The alleged inventor sold them out of a food stall next to the Guyi Garden, a famous park in the city. I

Xiao long translates literally as "small, steaming basket" while bao, or more properly baozi, are "steamed buns." These dumplings are commonly steamed in small bamboo baskets, so the name is fairly literal. The dumplings are usually made with unraised flour, making them smooth and partially translucent. They are traditionally filled with pork, but other ingredients can also be used, everything from beef to seafood.

What primarily differentiates soup dumplings from other types of dumplings is that they contain a broth within the wrapper. Meat gelatin is placed inside the dumpling, and it melts when the dumpling is steamed, creating a savory broth. The traditional dipping sauce is Chinkiang vinegar, a black rice vinegar, with ginger slivers, that possesses a rich, smoky flavor.

Though it first opened around April 2017, District Kitchen, an Asian restaurant in Malden, had a grand re-opening in September 2018, which included a number of menu changes. District Kitchen is connected to All Seasons Table, another Asian restaurant in Malden (which is one of my favorites). With their new menu, they have been offering a super-sized xiao long bao, which certainly sounds intriguing but is it as good as it sounds?

I stopped by District Kitchen for lunch and found their menu has normal-sized soup dumplings listed as "Juicy Pork Bun Dumplings" (6 for $8), as well as the super-sized version, "Juicy Pork & Shrimp Bun Dumplings (1 for $8). I ordered the super-sized version, which you can view in the above two photos. It looks appealing and you get some sense of its size.

To truly understand the size of this soup dumpling though, you can see in the above photo how it compares to a regular-sized pork dumpling (not a soup dumpling). It looks impressive, though also a little bit intimidating.

They supply you with a straw so you can carefully pierce the dumpling skin and drink the hot broth within, being careful as that broth is very hot when it first arrives at your table. I very much enjoyed the broth, a complex and flavorful soup, and I needed to move the straw around the inside of the dumpling to ensure I got all of the broth. However, once the broth was gone, how was I going to eat the dumpling?

With normal-sized soup dumplings, you are given a spoon and chopsticks, sufficient for eating them. You use the chopsticks to place the dumpling on the spoon, and once you finish the broth, it is easy to eat the dimpling skin and meat/seafood inside. With the super-sized dumpling, I only had a pair of chopsticks. I would have needed a soup ladle or spatula to pick up and hold this huge dumpling, but neither was provided. It isn't really finger food, and it is too large to pick up fully with your chop sticks. You have to lift part of it out of the bamboo steamer and bite that section.

This is not an ideal way to eat a dumpling and it wasn't easy to get a proportionate amount of dumpling skins and meat/seafood in a single bite. In addition, the dumpling skin at the top of the dumpling was a bit thicker than normal, making it a more chewy, though the bottom of the dumpling skin was thinner. The taste was there, with a delightful meaty center, but the difficulty of eating this super-sized dumpling made the experience less than impressive.

Sure, it was fun to try this huge xiao long bao but I wouldn't order it again. I'd get the normal-sized soup dumplings instead. This is a cool idea which fails in the execution, being too difficult to eat properly.

And as a brief aside, I enjoyed the other dishes I ate at District Kitchen and I will be returning soon to check out more of their menu. Overall, my lunch experience was very good and it is worth checking out District Kitchen.

Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events.
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1) Battle of the Bloodys is back for its second year and this time the stakes are even higher as it takes over Landsdowne Street on Saturday, January 19th.  Bloody fans are invited to jump from bar to bar as 20 of Boston's brunch spots battle it out for the title of Boston's Best Bloody!

With Bloody Mary tastings happening at Loretta's Last Call, Landsdowne Pub, and Bill's Bar, tickets include:

• Admission
• Unlimited photo booth pictures
• 1 event program and "Bloody Mary Passport"
• 20 samples of various Bloody Marys from 8 of Boston's brunch hot spots including Sonsie, Southern Proper, Back Bay Social, Lulu's Allston & many more TBD!
• Brunch snacks provided by Loretta's Last Call and Lansdowne Pub!
• 1 token to vote for what you consider "Boston's Best Bloody Mary
• Tito's swag & giveaways
• Access to:  

--Loretta's Last Call: Sample 6 different samples of Bloody Marys from 6 local restaurants, free customized photo booth on stage, "the world's LARGEST Bloody Mary Bar", brunch snacks, specialty Tito's cocktails, & giveaways!
--Lansdowne Pub: Sample 14 different Bloody Marys from 14 local restaurants, watch and compete in bartender competitions, try other signature brunch cocktails in the "Not So Bloody" room, and enjoy a variety of brunch snacks!
--Bill's Bar Boston: Live band from 12-3pm, raffle table set up to benefit the MSPCA, full bar, & giveaways!

Tickets cost $30 and half of each ticket sale will be donate dot the MSPCA.
Tickets to the 21+ event can be purchased here: https://www.eventbrite.com/e/2nd-annual-battle-of-the-bloodys-tickets-54030394364

2) Island Creek Oyster Bar, in Burlington, has recently announced the start of Ramen Mondays. Starting January 7, and continuing each Monday evening, from 5pm-10pm, through March 18, Chef Matty will offer a weekly Ramen special. This Ramen special will be priced at  $12. Will there be seafood based Ramen specials? We shall soon see as they present a different Ramen each week. If you want to make a Reservation, please call 781-761-6500.

3) A number of local restaurants offer a $1 Oyster Night, which is a great thing. When oysters can regularly cost $3-4 each, a $1 special is an excellent deal. One local restaurant is offering an even better special, offering three $1 Oyster Nights during the week!

At Bisq, on Cambridge Street near Inman Square, Chef Alex Saenz and his team offer $1 Oysters from Tuesday to Thursday nights, all night ling until they run out. Three days of $1 Oysters! They have an excellent wine list too, with plenty of good choices to pair with your oysters. In addition, it seems they may have just instituted a cocktail program too, which will expand your options for oyster pairings. I'd also recommend starting with oysters and moving onto to some of the other delicious dishes at Bisq, like their Fried Chicken or Double Cheeseburger.

To make Reservations, please call 617-714-3693

Happy New Year: Welcome 2019!

It's the New Year, 2019, and it's my fervent hope that it is an even better year than the one before. I hope you understand though that it is your own efforts which will make the most difference to your life this year. You need to take an active role to make change, on all levels, and apathy is your enemy. And when we combine our individual efforts, we can accomplish even greater change. However, it all starts at the individual level taking control of our own lives.

Last year, I encountered some health issues, and they adversely affected some of my plans, including a trip I'd planned to Vermont. I made the effort to address my medical issues, and though it wasn't easy, I made some significant strides so that I'm much healthier now as I begin this New Year. However, I understand that I must continue battling those health issues in 2019, hoping that they continue to improve with time. I don't want these issues to interfere with my plans this year, and desire that my quality of life will improve and improve.

During the next couple months, I need to catch up with some of my blogging, to finish posts that I began last year but hadn't completed. I have a number of wine and spirit samples which I need to taste for potential reviews. I must return to some restaurants, especially my Favorite Hot New Restaurants, to dine there again with the idea of reviewing them. I need to review and possibly change some elements of my blog, from format issues to certain links.

In 2019, I look forward to attending the Seafood Expo in March and the Vermont Cheesemaker's Festival in August. I'm also hopeful that I'll have the opportunity to return to Portugal this year. I'd also like the explore more of the culinary scene in Portsmouth (NH), Kittery (ME), and Portland (ME). More locally, I want to explore more of the culinary scene in Jamaica Plain, Watertown, Quincy, and Worcester. And I still need to get to Bow Market in Somerville.

In 2019, I'll continue to explore more niche wines, including those of Georgia, Greece, Turkey, Uruguay, and more. I'll also continue to explore more spirits, from Whiskey to Brandy, from Rum to Baijiu. I also plan to sample more Australian wine, to see the changes that have been made in the industry within the last several years. I have some new wine books I need to review, and I know there will be more wine books published this year which will interest me. I also plan to do some more historical articles, hoping to uncover some intriguing information about wine and spirits. Finally, I'm also working on a new Sommelier series, where I will interview local sommeliers about their wine lists, wine pairings, and more.

I'll also be open to opportunities as 2019 progresses, as no one can really predict what might arise over the course of the year. I seek inspiration wherever I can, from magazine articles to friend recommendations. And sometimes you stumble upon something cool just by exploring an unfamiliar neighborhood. I hope 2019 brings some pleasant surprises.

What are some of your plans for 2019?

10 New Year's Resolutions For My Readers

Happy New Year's Eve and I hope you enjoy your celebrations tonight, whether you party at First Night or enjoy a relatively quiet night at home. I hope you spend the evening with family and/or friends and drink some type of delicious Sparkling Wine, from Champagne to Crémant d'Alsace, Cava to British bubbly. It is my fervent wish that this New Year is better for all of us than 2018.

This is also the time when people will ponder their lives and choose to make Resolutions, the things they want to do, or not do, to make their lives better in the New Year. Maybe you want to give up smoking or lose weight, maybe you want to start going to a gym regularly or save more money. Unfortunately, many people will break their resolutions after only a short time, so numerous people will choose not to make a resolution, figuring they won't follow it anyways.

As I've done for the last several years, I want to offer some alternative suggestions for resolutions, all connected to food and drink. Rather than deal in absolutes, or exact measurements, I merely hope that you choose to do your best to follow these suggested resolutions with the simple goal of doing better than you did last year. I don't expect anyone to follow these resolutions all the time. Please just do your best. I think you might find this easier to do than a more specific resolution which is an either/or proposition. Seek continued forward progress in these ten resolutions.

1) Resolve to eat & drink healthier
This encompasses so much, from eating less calories to choosing items that have less preservatives and unwanted chemicals. Take small steps in your approach rather than diving into a major change. The smaller steps won't seem as burdensome and it will make it easier to take another small step later on. And even small changes can bring about positive changes. We all would benefit from eating and drinking healthier and it will also help our environment and economy.

2) Resolve to consume more local food & drink
Local products can help the environment, the local economy and benefit the local community. Plus, many of those local products can be healthier than mass produced, overly processed foods that might come from thousands of miles away. Eating more local seafood is such a great idea, for many reasons, from bettering your health to helping the local fishing industry. This resolution also includes drinking local wines, as every state now produces wine, and you might be surprised by the quality of some of that local wine. Not all local food and drink is delicious or good for the environment, so do some research to find out the best.

3) Resolve to eat more seafood, especially domestic
Seafood can be extremely healthy for you, especially those fish rich in Omega-3s, so it is an excellent choice for dinner. And seafood is delicious, versatile and often easy to prepare. Yes, it can be more expensive, but it is well worth the added cost. And buying more domestic seafood will help our economy, rather than buying so much imported seafood. Eating more seafood can be one of the healthiest life changes you ever make. It has scientifically been proven that consuming 26 pounds of seafood annually will reduce your chances of heart disease by 36%. An easy and delicious resolution.

4) Resolve to expand your drink horizons
Don't keep drinking the same old stuff all the time. There are so many wonderful beverages out there to taste, to see if you can find some new favorites. Break out of your rut and endeavor to try something new on a regular basis. If you mainly drink Chardonnay, venture out and try some other white wines, such as Gruner Veltliner, Trebbiano or Albarino. Try Sherry, Sake, Japanese Whisky, Mezcal, Franciacorta, Baijiu, and other under-appreciated beverages. Taste it all, constantly trying new beverages, and continue drinking those you enjoy.

5) Resolve to expand your food horizons
In a similar vein, don't keep eating the same old stuff all the time. There are so many wonderful foods out there to taste, to see if you can find some new favorites. Break out of your rut and endeavor to try something new on a regular basis. Try some less common meats, from rabbit to wild boar, or maybe something even more unusual like insects or guinea pig. Seek out ethnic dishes that are new to you, and look for new ingredients you can try out in your own kitchen. Taste it all, constantly trying new foods, and continue eating what you enjoy

6) Resolve to cook more at home
Cooking at home is another way to benefit the environment, and it can be more economical than eating out all the time. It also gives you a better handle on exactly what you eat, so you can make the food as healthy as you desire. It can be fun too, if you cook with someone else, breaking the potential boredom of cooking alone. Be creative in what you cook, seek out new recipes, and share recipes with others.

7) Resolve not to be THAT jerk when you dine out
When you dine out at a restaurant, be polite and show respect to everyone working at the restaurant. Don't demand special treatment or threaten the restaurant just because you write reviews on some community website. Tip properly, showing your server gratitude for all their hard work. If you have a problem at a restaurant, speak to the management and seek if they can resolve your issue. If you enjoy a restaurant, spread the word about your positive experience. Good restaurants can use, and deserve, all the help they can get. It is a very tough industry and consumers need to better understand its difficulties, and be more understanding of restaurant efforts to better pay their employees.

8) Resolve to give more to fight hunger
Despite the wealth of the U.S., there are still far too many people in our country who can't afford to eat properly. Hunger is a major problem and one that we can do something about. Give food or money to local food banks, national organizations, or any other charity that is trying to combat this problem. Those of us without food security issues can all help out.

9) Resolve not to waste as much food
It is said that up to 40% of our food ends up as waste, and that is a nearly unbelievable statistic. Do your part to help reduce food waste. Food waste can lead to higher food prices and cause more environmental damage. Don't make as much food as normal when making a meal so you don't have leftovers in the first place. As your mother probably once said to you, finish everything on your plate. Use any leftovers to make additional meals.

10) Resolve not to drink & drive
As I have said time and time again, do not drive if you are impaired by alcohol. It is much too dangerous and you could injure or kill yourself or someone else. Even if you don't get in an accident, you could be arrested and that comes with its own high costs. It isn't worth doing it, so please just don't drink and drive.

Is there anything I missed?

No Predictions, Only Desires

As 2019 nears,  has now arrived, you'll hear plenty of predictions for this New Year, but not from me.

Predictions for the New Year are basically useless. At the end of the year, the vast majority of predictions will have failed to come to fruition and even those that do are probably due more to luck than any actual ability to predict the future. You would have just as much success by reading tea leaves or the entrails of goats. I know that if I devised my own predictions, they too would probably fail.

We can all hope that 2019 will usher in positive changes to the local food & drink industry. Instead of offering any predictions, I'm going to provide a small list of my desires, those trends, issues and items which I would love to see step forward and take precedence in 2019, though I'm not predicting they will actually come to fruition. However, I think we would all benefit if these desires were fulfilled.

And we have the ability to make these desires come true. They pose valuable opportunities for entrepreneurs and others to step up and make their mark. They are matters we can demand and promote, matters we can hound restaurant owners, legislators and others to pursue. We can make our future become a reality.

Many of these desires are the similar to those I wrote in previous years as those desires did not come to fruition but I still believe they should become more prominent. Maybe 2019 will finally be the year to see at least a couple of my desires come true.

1) More Bread Pudding  
Bread pudding is relatively easy to make and can be inexpensive as it can be made with day old bread. Plus, it is a diverse dish that can be made in a wide variety of flavors, with different sauces, and accompaniments. I've had some superb bread puddings at local restaurants, and would like to see more restaurants offering it on their dessert menus. However, I also think there is a great opportunity for an enterprising baker to open a Bread Pudding Bakery. They exist in other parts of the country so why not in the Boston area? Skip opening another damn cupcake bakery, think outside the box, and opt for a bread pudding bakery instead. I've been pushing for this for a few years and it still hasn't caught on. Why not?

2) More Local Seafood
Something is seriously wrong as the U.S. imports over 90% of their seafood. Where is the love for domestic seafood? There is plenty of sustainable and delicious domestic seafood available and more of it needs to be served at restaurants and eaten at homes. For example, why serve Asian shrimp, especially considering problems such as the Thai slavery scandal, when Gulf shrimp can be just as good? We should support local fishermen and our local economy by buying more local seafood. Local seafood is also more traceable, so you know where it has been counter to imported seafood which can have a much murkier origin. Price alone shouldn't be the reason to opt for imported seafood.

3) More Love For The Country of Georgia 
Earlier this year, I ranted that I was disappointed that we don't have a Georgian restaurant yet in the Boston area. Other U.S. cities have such restaurants and it is time for Boston to do the same. I want Khachapuri, Georgian cheese bread, which comes in over 50 different varieties, with various fillings. I also want Mtsvadi, Georgian barbeque that is made with pork, mutton or veal, often marinated in pomegranate juice and Khinkali, a Georgian dumpling, is often made with mixed pork and beef, though sometimes also with lamb. We need Shkmeruli, a dish of fried chicken in a creamy garlic sauce. I have some hope as I recently spoke to a man at a Georgian business event who indicated he wanted to open a Georgian restaurant in Boston, and I wish him the best of luck.

4) More Sake At Non-Asian Restaurants
In the Boston area, Sake is largely confined to Asian restaurants and there is no reason why that should be the case. Sake pairs well with all sorts of cuisines, from Italian to French, Barbecue to Burgers. I've previously written about The Science of Sake & Food Pairings, explaining reasons why it pairs so well with varied cuisines. For Sake to become more popular and mainstream, we need more restaurants to carry and promote Sake. Tasting Counter is one of the courageous outliers, a non-Asian restaurant with ten Sakes on their menu. In southern Maine, plenty of non-Asian restaurants now carry the locally made Blue Current Sake.

5) More Love & Respect For Older Restaurants
Too much restaurant writing emphasizes the newest restaurants, at the expense of ignoring older, yet still worthy restaurants. As I mentioned earlier this year, there are a number of restaurants that have existed for 15+ years because they have remained consistently excellent, yet few food writers cover them. They need love too, especially in this competitive and tough restaurant industry where good restaurants are forced to close on a regular basis. They need updated reviews, showcasing the reasons for their longevity. We need to ensure these restaurants are not forgotten, and any good food writer can easily find an angle for a story about these worthy places.

6) More Love For Niche Wines
So many excellent wines get largely ignored by the general public, and even by a significant number of wine lovers. I want to see more people willing to expand their palates and explore these niche wines, from Sherry to Georgian wines, from Crémant d'Alsace to Israeli wines, from Port to Greek wines. Why do you restrict your drinking when you could be sampling all of the world's wine bounty? We need more restaurants adding these niche wines to their lists, and then promoting them to their customers. We need more wine bloggers to write about these wines, persuading their readers to check out these niche wines. You'll find so many interesting and delicious wines if you break out of your usual drinking patterns and try something new.

7) More Love & Attention For NECAT
NECAT provides culinary training to students who have had trouble or disadvantages in their past, from ex-convicts to high-school dropouts, from ex-drug addicts to the chronically underemployed. NECAT helps these "students forge a new future, providing them an opportunity for a fulfilling and rewarding career." It is one of my favorite causes and needs much more support and attention so it can continue its great work, helping individuals as well as helping the community. It is another issue which I ranted about this year, and during the past five years, NECAT has graduated 333 students, with 230 currently employed as cooks. I want more food writers to look into NECAT and hopefully write about it, to spread the word about their great work and help them continue to transform lives.

What food & drink trends would you like to see in 2019?