Sarah says,"...In honor of Beantown, I'll be making one of my favorite fall menus, Boston baked beans and Boston brown bread. If you've never had brown bread, it's kind of a variation on an English steamed pudding--a whole-wheat quickbread batter, flavored with molasses, is poured into an empty coffee can..."

We’ll be attempting our first few roasts tomorrow using a couple of methods: pan roasting on a grill (as recommended by the folks at Coffee Storehouse) and a hot-air popcorn popper. I also have a bread machine, which I have heard works well (with a heat gun), so we may try that also. You can expect photos and videos of the whole experience.

Amongst the tins of beans, racks of bread, cardboard pizza and cheap tomato ketchup you can find a fantastic cheap Tevion 2GB media player with DAB radio.Priced at a bargain price of £69.99 the media player features:

Perhaps SOA could benefit from the free-form collaboration of Web 2.0 -- and breaking bread with a bean counterWeb 2.0 is paving the way to HOA, or Human Oriented Architecture. “It’s giving human beings the tools to share what’s in their minds, to share their creativity with the big wide world”

What to do with a cupboard full of old cans and jars? Rather than let his wife throw them away, MrT wants to see if he can make bread from each and every one of them. The Korean hot bean sauce will surely be a challenge!

A baozi (Chinese: 包子; pinyin: bāozi), or simply known as bao or bau, is a type of steamed, filled bun or bread-like item in various Chinese cuisines, as there is much variation as to the fillings and the preparations. In its bun-like aspect it is very similar to the traditional Chinese mantou. It can be filled with meat and/or vegetarian fillings. It can be eaten at any meal in Chinese culture, and is often eaten for breakfast.According to legend, they were invented by the scholar and military strategist Zhuge Liang (2nd century AD).Well known types of baozi include:Cha siu baau or Charsiu bau (simplified Chinese: 叉烧包; traditional Chinese: 叉燒包; pinyin: chāshāobāo) or manapua, filled with barbecue-flavoured char siu pork.Goubuli baozi (Chinese: 狗不理包子; pinyin: gǒubulǐ bāozi): a meat-filled baozi variety from Tianjin; its name literally means, "Dogs won't mind."Xiaolongbao (simplified Chinese: 小笼包; traditional Chinese: 小籠包; pinyin: xiǎolóngbāo): a small, meat-filled baozi from Shanghai containing a juicy broth. Because it is succulent and prepared with leavened dough, it is sometimes considered different from other bao types, and more closely resembles a jiaozi (dumpling)Shengjian mantou (traditional Chinese: 生煎饅頭; simplified Chinese: 生煎馒头; pinyin: shēngjiān mántóu): a small, meat-filled, fried baozi from Shanghai.Tangbao (traditional Chinese: 湯包; simplified Chinese: 汤包; pinyin: tāngbao): a large, soup-filled baozi from Yangzhou, containing mainly soup which is drunk first with a straw, with the flour skin eaten afterwards. Sometimes confused as one with xiaolongbao because of a similar emphasis on soup.Doushabao (Chinese: 豆沙包; pinyin: dòushābāo; Hokkien or Taiwanese: tau7-saf1-pau1) is a type of baozi filled with sweet red bean paste (the black or dark brown filling).LianRong bau (Chinese: 莲蓉包; pinyin: liánróngbāo): is a type of baozi filled with sweetened Lotus seed paste (the light brown filling).Naihuangbao (Chinese: 奶黃包; pinyin: nǎihuángbāo): filled with sweet yellow custard filling.Zhima bao are steamed buns filled with a black sesame paste. See alsoMomo, the Nepalese equivalentNikuman (and Chūkaman), the Japanese variantsBánh bao, the Vietnamese equivalentMandu (Korean) or manty/mantı (Turkic) are filled dumplings in Korean, Turkish, Persian, and Pakhtan cuisines.Mantou Chinese steamed bread without filling.Pineapple bun or bo lo bao: a baked Western style bun with a sweet and crispy topping, although it does not actually contain pineapple.Siopao are steamed buns in Philippine cuisine.Chinese Cardboard-bun hoaxMantıRavioliPierogiWontonKreplachKhinkaliJiaozi (fried) Notes^ See Etymology of "mantou"