Stoneriver- Nope, I had no idea this was an Aroid...Actually I'm not even sure what is in the Aroid family (I know several diffrent plant families, but this one I'm not sure of)...but I'll ask...all I know is that it's a houseplant of some sort..LOL...but I would think someone here has some kind of philodendron experience. Well, I do love learning about new family of plants, but it's kinda dangerous cause then I get addicted and start collecting them LOL. Sorta like I did with succulents, hoyas, and lately it's been orchids and begonias. thankyou -FPT

I think it is a cross involving P. goeldii but not 100% sure on that.

Thank you Islay!!! Yes Sally they are. What they don't have in fragrance they make up for in exuberance!! I am glad you liked the pics. The buns are really not hard. I used to just use my Challah recipe but the sourdough is healthier. You could start with a Challah recipe. Use 100 grams per bun and flatten and shape like a hamburger patty. They rise well so need to start flatter and larger than you think. Brush with beaten/frothy egg white...not the yolks...the egg white gives a much nicer finish. Sprinkle with pre-toasted sesame seeds for the best flavor. I hope you will try. c

Kathleen, those bamboo steamers have became popular in these past years. You can get them just about anywhere, ie: Target, Amazon.com, Bed Bath & Beyond, Cooking.com, etc.. I prefer the bamboo steamers over to those of aluminum/stainless steel. The bamboo steamers leave the steamed food dry and not soaking wet as the aluminum/stainless do. At another time, I will post how to do Coconut Sweet Rice using this same type of bamboo steamers. Airlinek, the BBQ filling steam buns are of Chinese style. We, Vietnamese, do not make them. I do like them though =) I do have a recipe in one of my Chinese cooking book collection. Let me find it and scan it for you. Please do me a favor. Go to my homepage and send me an e-mail so I can e-mail the scanned document back to you. On the subject line, please put Gardenweb or Cooking Forum so I don't delete it by mistake. Thanks. Dixie, chinese sausage are both sweet and savory and not salty as Italian or other western sausages are. They're mainly made of pork. Almost any Asian supermarkets carry them. Occasionally, you may find made of half chicken and half pork. For this recipe, this is a "must" ingredient. Here are some photos that I took. They've been frozen so the colors do not appear as red as they should.