{"id":259,"date":"2008-01-15T22:54:31","date_gmt":"2008-01-16T04:54:31","guid":{"rendered":"http:\/\/bogott.net\/unspecified\/?p=259"},"modified":"2008-01-15T22:54:31","modified_gmt":"2008-01-16T04:54:31","slug":"continuous","status":"publish","type":"post","link":"https:\/\/bogott.net\/unspecified\/?p=259","title":{"rendered":"Continuous!"},"content":{"rendered":"<p><a href=\"https:\/\/bogott.net\/unspecified\/wp-content\/uploads\/2008\/03\/dumpling.jpg\" title=\"dumpling.jpg\"><img decoding=\"async\" src=\"https:\/\/bogott.net\/unspecified\/wp-content\/uploads\/2008\/03\/dumpling.jpg\" alt=\"dumpling.jpg\" \/><\/a><\/p>\n<p>A few times in the last month I\u2019ve heard baus referred to as \u2018a kind of dumpling\u2019 but I was able to shake it off. \u00a0Today, though, I was served the above item in a Taiwanese restaurant. \u00a0It was described on the menu as a \u2018bun\u2019 and, indeed, its presentation was identical (steamer, waxed paper, bowl of vinegar with ginger) to that of many other buns I\u2019ve encountered in other taiwanese restaurants. \u00a0Except this \u2018bun\u2019 was completely unleavened&#8230; in any other context I would\u2019ve called it a \u2018dumpling\u2019.<\/p>\n<p class=\"paragraph Body\" style=\"line-height: 20px\">This has resulted in a small-sized epiphany for me. \u00a0I\u2019m no longer trapped in a dualist mindset where I must distinguish between pastas and breads &#8212; now there is an unbroken line from couscous to baguette, with the bau-as-dumpling and the dumpling-as-bun playing the roles of Piltdown.<\/p>\n<p class=\"paragraph Body\" style=\"line-height: 20px; text-decoration: none\">&nbsp;<\/p>\n<p class=\"paragraph Body\" style=\"line-height: 20px; padding-bottom: 0pt\">The question that remains: \u00a0Is filling necessary to midwife the transition between leavened and unleavened? \u00a0My guess is \u2018no\u2019 but I\u2019m too sleepy to start drawing charts.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A few times in the last month I\u2019ve heard baus referred to as \u2018a kind of dumpling\u2019 but I was able to shake it off. \u00a0Today, though, I was served the above item in a Taiwanese restaurant. \u00a0It was described &hellip; <a href=\"https:\/\/bogott.net\/unspecified\/?p=259\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-259","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/bogott.net\/unspecified\/index.php?rest_route=\/wp\/v2\/posts\/259","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bogott.net\/unspecified\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bogott.net\/unspecified\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bogott.net\/unspecified\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/bogott.net\/unspecified\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=259"}],"version-history":[{"count":0,"href":"https:\/\/bogott.net\/unspecified\/index.php?rest_route=\/wp\/v2\/posts\/259\/revisions"}],"wp:attachment":[{"href":"https:\/\/bogott.net\/unspecified\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=259"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bogott.net\/unspecified\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=259"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bogott.net\/unspecified\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=259"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}