> The zongzi cart lady at my favourite dim sum hall in Edmonton's
> Chinatown used banana leaves.

I believe banana leaves impart the subtlest flavor.

>  ML> the reason to eat them is for the fat pork juices
>  ML> that soak into the sticky rice
> Indeed.

So ... I made red-cooked pork shoulder and molded a
mound of rice on my plate and poured some fatty pork
and liquid on it - similar (slightly less aromatic)
effect, quite a bit less time and trouble. That was
yesterday, repeat for lunch today. Wonderful stuff.

>  ML> Hawaiian Lau Lau
> The one time I had lau lau in Hawaii the pork and the fish were in
> separate packets.

That sounds like a good idea for those like me, who
generally prefer our meat and preserved fish tastes
to be separate.

> Another good one:
>       Title: Dave Wondrich's Tombstone Cocktail

Good enough, though in what way is it superior to
your ordinary Old-fashioned (or different from it)?

> ... The Cocktail is America's gift to the world of drinking,

Well, it certainly isn't Miller Lite.

Copenhagen
cat: booze
servings: 1

1 3/4 oz Fighting Cock Bourbon
1 3/4 oz Rothman & Winter Orchard apricot liqueur
1/2 oz Gammeldansk bitters

Shake and strain into rocks glass.

Matthew Scrage, 9 Park, Boston