8# mcjohnjohn
Yes, the German make sauerkraut with feet(IN BOOTS, look up in the web),
and when people make Licorice Olives, they would walk on the olives with
reed shoes on.
In large Chinese restau ...
somewhereintime 發表於 2009-6-15 23:44
It is the Japanese and the Dutch that wear wooden shoes. The German's feet probably got infected since the rubber boots that they wear caused their feet to sweat a lot.
Who cares what you saw in the past? Have you invented any new dishes recently?
Cooks in HongKong wear clogs. Ask someone in the business to confirm.
There is no sneakers in commercial kitchen because grease would corrode plastic and rubber,
and it is very slippery in kitchen.
In Vancouver, cooks wear grease-proof , anti-fatique kitchen shoes, that cost $100 a pair,
while European chefs wear Swedish clogs.
To keep you happy, Japs stole wooden clogs and sandals from China.
Have you ever been markets in Hong Kong?
Cooks in HongKong wear clogs. Ask someone in the business to confirm.
There is no sneakers in commercial kitchen because grease would corrode plastic and rubber,
and it is very slippery in kitchen.
I ...
somewhereintime 發表於 2009-6-16 00:21
Who cares what they wear decades ago? Now high-class Chinese chefs in Hong Kong wear non-slip shoes. Anyway, all these high quality shoes are now made in China.
14#mcjohnjohn
I'm just tell the truth people refused to admit.
There are "High-End" restaurants in Shanghai that would charge $8,888 RMB per
head for dinner, my uncle sells abalone for HK$2,000 a pop.
I didn't even say a word to reply to the 1st. post, or anything against China.
Did we frame China for all the tainted products that killed innocent babies?
Dirty tap water in recycled bottles and marketed as Imported Spring Water?
Selling off zoo animals for game meat?
Even the newspapers in China reveal scary stories of foodservice everyday.
I only reply to people who appears neutral, and I did not ask anyone to
read my post and get mad.
Actually, in North America, you are NOT suppose to wash the rice before cooking.
Most of the long grain rice soould in N.America are grown in Texas, while 90% of sushi rice are grown in California. So are not supporting Japanese by eating sushi
since the rice, vinegar and soya sauce are all grown or produced in US or Canada.
A great deal of nutrients are lost during milling, so the smart Yankee would put synthetic nutrients back to the rice before packaging, that is the reason they are labelled "Enriched". Washing rice mean you are washing off the nutrients: B1, B3 etc.
You can get more info from the US Rice Council.
Actually, in North America, you are NOT suppose to wash the rice before cooking.
Most of the long grain rice soould in N.America are grown in Texas, while 90% of sushi rice are grown in California. ...
somewhereintime 發表於 2009-6-16 16:10
發表於 2009-6-15 23:12
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