Brisket & Pulled Pork!

[cooltouch]

Originally Posted by Daniel W.

Michael, the Bao (pronounced bow tzhuh) has a thicker and denser dough than the kolache, which is more of a lighter airy bread dough. The meat appears to be loosely packed and baked within the bread, while the bao will usually have the pork (or any meat or bean) mixture formed into a patty and stuffed inside.

Hey Daniel,

As a husband to a Chinese woman and one who has a Masters in Linguistics, I'm somewhat familiar with both the Chinese version and its pronunciation -- but I appreciate your explanation nonetheless, just in case anybody else was wondering about my comment. Just to be accurate, though, the mixture inside the bao is not always (seldom?) formed into a patty. At least not the bao we buy. It can be any sort of ingredients (Chinese BBQ pork is probably my favorite), and is usually just loosely packed into the center. You're right though -- the bao does have much thicker "walls," if you will, than the Czech confection.

That being said, the next time I'm at a kolache shop and I spot those round ones, I'm gonna buy some.

[DEMDeepEllumMusic]

Hate to tell you but she took her recipes with her, but I do know that in the dough she used just egg yolks and not the whites (she gave the whites to a friend who made great angel food cakes with them and then there is the little confection of egg whites, sugar and pecans that I used to call lady fingers as a kid).

Most kolache recipes that I have seen on line are pretty much the same for the fillings (btw you can get SOLO Poppy Seed filling in a can to use and they sometimes have recipes on line Solo Foods | Moravian Kolacky) looks like a good recipe but I would leave the raisins out, the real difference is the dough and that varies all over the place so you need to experiment with various flours and yeasts to get one that you and your friends like (you will make a lot of friends if you can bake good kolache).

[clbegis]

If you like the pulled pork and brisket, you need to try their Chipotle Venison sausage roles. A bit on the spicy side, but fantastic. Duane and Natalie who run the place are the best too. Highly recommend stopping in for a bite.

[Wil_Bloodworth]

Originally Posted by clbegis

If you like the pulled pork and brisket, you need to try their Chipotle Venison sausage roles. A bit on the spicy side, but fantastic. Duane and Natalie who run the place are the best too. Highly recommend stopping in for a bite.

Thanks Cooper! Is that a specialty item you have to pre-order or can you get them just walking in the store?

-Wil

[dwilliams35]

One of my minor pet peeves is when people call a sausage roll a kolache:
I know that has no bearing on the conversation, but so be it...

[clbegis]

Walk right in and ask. They have never not had it when I went in other then maybe one day I was running late. Good good stuff.

[Daniel W.]

Sorry, didn't mean to come off patronizing or anything. I grew up eating (and sometimes making) these, gotta love heritage! I'm a red bean paste fan myself, though. Around here, the ones available for sale are usually the combo of green onion, pork, and other bits but I have seen the char sou (that spelling makes no sense to me) versions too. Heck, I did burger once... would definitely not recommend.

Originally Posted by cooltouch

Hey Daniel,

As a husband to a Chinese woman and one who has a Masters in Linguistics, I'm somewhat familiar with both the Chinese version and its pronunciation -- but I appreciate your explanation nonetheless, just in case anybody else was wondering about my comment. Just to be accurate, though, the mixture inside the bao is not always (seldom?) formed into a patty. At least not the bao we buy. It can be any sort of ingredients (Chinese BBQ pork is probably my favorite), and is usually just loosely packed into the center. You're right though -- the bao does have much thicker "walls," if you will, than the Czech confection.

That being said, the next time I'm at a kolache shop and I spot those round ones, I'm gonna buy some.

[cooltouch]

Originally Posted by Daniel W.

Sorry, didn't mean to come off patronizing or anything. I grew up eating (and sometimes making) these, gotta love heritage! I'm a red bean paste fan myself, though. Around here, the ones available for sale are usually the combo of green onion, pork, and other bits but I have seen the char sou (that spelling makes no sense to me) versions too. Heck, I did burger once... would definitely not recommend.

Wasn't taken that way, Dan, so no worries. I've never cared for the red bean stuff -- although both my wife and daughter really like it. I know about the pork/green onion mixture you speak of. Sometimes those other bits are a type of fungus that looks and tastes a lot like mushroom.

Here's a Wikipedia link to them, which shows pics of both the steamed and baked versions:

Cha siu baau - Wikipedia, the free encyclopedia

There's a kolache shop just down the street from where I live. I need to stop in there and see if they have any of the round ones.

[toverman]

Originally Posted by dwilliams35

One of my minor pet peeves is when people call a sausage roll a kolache:
I know that has no bearing on the conversation, but so be it...

Calling something the wrong thing is part of our country's suburbanization. Easier to market "kolaches" as some filled kind of breading/pastry rather than get technical so that the dough-laden lawn jockies (that's me) don't have to think when we order.