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標題: [中餐館] 這裡的餐廳會不會落“一滴香”？ [打印本頁]

作者: emailyahoo 時間: 2010-10-27 06:02 標題: 這裡的餐廳會不會落“一滴香”？

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作者: fy789 時間: 2010-10-27 06:41

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作者: tiffiant 時間: 2010-10-27 07:18

what is this?

作者: Arlui 時間: 2010-10-27 08:43

Oh man...I hope none of them do...

This is a flavor-adding ingredient from China that has been proven to be hazardous to your health...it's so scary!

作者: 布小熊 時間: 2010-10-27 09:23

would any of the prepared hotpot soup base contains it?
Cos from Wiki, it's widely used in China for hotpot and noodle soup base to make them taste "sin" without using any meat to make the soup.

作者: Lik 時間: 2010-10-27 09:26

講真，你問我嘅話，我就話就算響加拿大呢邊都一定食過吓天朝大國嘅呢啲無敵師父。莫講話食野，就算係 bbt 都一定飲過吓啲唔知點樣用工業原料溝出來嘅 bbt 啦。不過相信應該唔會好似響香港或者大陸奶野奶得咁勁就真囉。

而響香港北上過去銷費嘅話，就更加一定奶過野啦。

話時話，點解咁耐都仲未見挪威果邊頒個諾貝爾化學獎俾中國大陸嘅呢？

-力

作者: fy789 時間: 2010-10-27 09:41

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作者: 布小熊 時間: 2010-10-27 09:50

I will probably stay home for hotpot and make my own soup base from now on. Time to try making meatballs from scratch at home! (the only thing that I prefer at hotpot restaurant vs hotpot at home)

作者: somewhereintime 時間: 2010-10-27 10:09

Making broth at home is easy and economical .
I use  mature  free-run chicken,  ham hock, simmer unattended
for 3 hours, strain, remove fat, reduce the broth to 25% freeze
until ready to use. Costs  about $5 for a hot pot for 4.
To serve, just add hot water  and the frozen concentrate to pot, so easy and good

作者: 布小熊 時間: 2010-10-27 10:19

回復 9# somewhereintime
where is the best place to source ham hock? And mature free-run chickens?

作者: rainbow-davie 時間: 2010-10-27 10:22

Making broth at home is easy and economical .
I use mature free-run chicken, ham hock, simmer una ...
somewhereintime 發表於 2010-10-27 10:09

Safe? do you think so?
Free-run chicken doesn't mean it is no generic alter nor injected any hormon.
Ham? Are you sure it is salted and dry in natural process?
probably after 3 hours of boiling, what you have in the soup is hormon + artificial favor and color.

turns about you spend 3 hours and $5 to do the same thing as hotpot soup outside.

作者: somewhereintime 時間: 2010-10-27 10:29

Poultry industry is regulated by government and marketing board in Canada,
Virginia Ham is certified cured and air-dried for 6 months.
Nothing is guaranteed to be safe, However, it is better
to know something you put in your mouth is not poisonous.
Besides from the raw ingredients, the way restaurant kitchen
food handling practice could be scary as well.
At least I would not put unnecessary additives and flavor enhancer
in my food and my sanitation standard is relatively high.

作者: 匿名 時間: 2010-10-27 10:30

唉~ 無野食得

作者: somewhereintime 時間: 2010-10-27 10:38

回復 13# 匿名

I don't want to bash China,
but even in HK, there are so many food related problem popping up,
from Chicken, deep sea fish, game meat, pork, even vegetables.
The only inconvenience here in western Canada is the Red Tide,
I don't eat farm salmon and not much red meat so my diet is relatively
healthy

作者: 匿名 時間: 2010-10-27 11:43

回復匿名

I don't want to bash China,
but even in HK, there are so many food related problem popp ...
somewhereintime 發表於 2010-10-27 10:38

去親大陸食完野都柯嘔﹐有時唔到我地唔信邪。。。仲要次次都係去高級餐廳﹐五星級酒店﹐一樣中招﹐所以不由我不信。。。我問一句﹕還要去大陸旅行嗎﹖若真的還要﹐難道最好還是自備公仔面做三餐嗎﹖(連公仔面都唔好響裡面買﹐怕買到 A 貨)

作者: peter236 時間: 2010-10-27 11:55

本帖最後由 peter236 於 2010-10-27 11:57 編輯

Who knows?

BTW, the chicken/beef boullions and Knorr chicken powder we used alot
may be a diluted ...
fy789 發表於 2010-10-27 06:41

That's nonsense, even in mainland China the restaurants signs are not mostly in "red and yellow". So this colour combination is not unique to China.
The people at chowtimes are self-hating racists and have never been to China.

Also, it is Macdonalds restaurants that is famous for their red and yellow signs.

作者: peter236 時間: 2010-10-27 11:58

Making broth at home is easy and economical .
I use mature free-run chicken, ham hock, simmer una ...
somewhereintime 發表於 2010-10-27 10:09

The local western people don't like to use free-run chicken. Why are you using them?

作者: peter236 時間: 2010-10-27 12:01

去親大陸食完野都柯嘔﹐有時唔到我地唔信邪。。。仲要次次都係去高級餐廳﹐五星級酒店﹐一樣中招﹐所以 ...
匿名發表於 2010-10-27 11:43

Do you think the local Chinese have 柯嘔 after every meal? LOL

It is because you are not accustomed to the particular environment there.

Every place has its own set of bacteria, so we are just used to the particular set here, so we don't have problems here.

作者: 布小熊 時間: 2010-10-27 12:01

The local western people don't like to use free-run chicken. Why are you using them?
peter236 發表於 2010-10-27 11:58 AM

? where does that come from?
A lot of local restaurants use organic free range chicken. They just won't pick those with lots of "yellow oil" but free range chickens are tastier.

作者: 布小熊 時間: 2010-10-27 12:04

Do you think the local Chinese have 柯嘔 after every meal? LOL

It is because you are not accustom ...
peter236 發表於 2010-10-27 12:01 PM

ok.. different bacteria...
So are you going to show us that this "dig dig heung" is safe by putting it in all your soups? Will you try to proof that this is just some advance technology that we stupid ppl can't adapt fast enought to the high tech food creation in China?

作者: Lik 時間: 2010-10-27 12:35

我地 Peter 哥要表演嘅話，就唔該順口食多兩隻石灰蛋、哮喘豬、毒菜心、話係羊但實際係狗嘅肉、禽流雞、沙士果子狸、三聚氰胺奶溝BB大頭奶再溝無敵賀爾蒙BB性早熟奶喇～唔係嘅話呢台大龍鳳就唔好睇㗎喇～

-力

作者: somewhereintime 時間: 2010-10-27 12:45

The term Free-Run chicken just defines that the chicken
is raised in a natural habitat and has a natural feeding,
it does not classify what species of chicken.
I would want to eat something more natural.
I've seen a lot of artificial flavouring: Lobster, crab, fish
Peking duck, bacon etc. they look like water, and taste
neutral, just the phony flavour or smell.
The question is: do we really need those craps in our
diet at all? I do not use MSG at home and work, and
avoid food that is abused with it.

作者: lo_pak 時間: 2010-10-27 13:46

Taste vs. health, take the pick...

I think almost all (99.9%) local restaurants sure will add some food additives in the meal prep., it's just the case how much they add and how good (comparatively) those additives are...

What I care would rather be the freshiness of the food instead...

作者: 布小熊 時間: 2010-10-27 14:17

Taste vs. health, take the pick...

I think almost all (99.9%) local restaurants sure will add some ...
lo_pak 發表於 2010-10-27 01:46 PM

but if the ingrediants are fresh why does the chef need to add so much stuff to make the food taste good.
I like food that taste like what they are. So fresh food need very little to make them taste good.

作者: lo_pak 時間: 2010-10-27 14:20

回復 24# 布小熊

That's the point. It's more or less the ability of the chefs in this case...

作者: somewhereintime 時間: 2010-10-27 14:34

回復 24# 布小熊

Good ingredient need very little adornments,
sea salt and fresh ground pepper are the
2 most frequently used seasoning for me

作者: lo_pak 時間: 2010-10-27 14:44

回復 26# somewhereintime

Every time watching your post make me feel hungry...

作者: somewhereintime 時間: 2010-10-27 14:54

When you have fresh ingredient for hot pot,
the simple broth with water and Konbu(kelp) would do,
I try to stay from Hot and spicy szechuan broth,
after all, my root is Cantonese, simplicity is beauty

作者: somewhereintime 時間: 2010-10-27 14:55

回復 27# lo_pak

Too late to do lunch now

作者: lo_pak 時間: 2010-10-27 15:04

回復 28# somewhereintime

Canton style cookery is never simple, Chao Zhou style should be simpler...

作者: mcjohnjohn 時間: 2010-10-27 18:10

一滴香, 聽個名似毒藥多過似"師傅"...

只係食左一滴都會香.

作者: fy789 時間: 2010-10-27 19:25

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作者: lo_pak 時間: 2010-10-27 20:19

回復 31# mcjohnjohn

The name is scary, just like some kinds of toxin...

作者: sheep 時間: 2010-10-27 20:23

回復 mcjohnjohn

The name is scary, just like some kinds of toxin...
lo_pak 發表於 2010-10-27 20:19

唔好睇咁多武俠小說

作者: somewhereintime 時間: 2010-10-27 21:43

回復 30# lo_pak

  Simplicity but not simple,
  typically use only ginger, scallion, good quality soya sauce,
  for seasoning.
  Take fresh steamed fish, the most popular menu item,
  there is not much excessive adornment other than very fresh
  live fish, ginger and scallion, soy sauce and good oil. Cilantro is
  more for decoration, not really practical.
  But that is something I wish I can have (or afford to have) everyday.
  Congee,  rice, water and good tangerine peel. My favourite breakfast ,
  nothing fancy

作者: peter236 時間: 2010-10-28 01:03

本帖最後由 peter236 於 2010-10-28 01:08 編輯

? where does that come from?
A lot of local restaurants use organic free range chicken. They just ...
布小熊發表於 2010-10-27 12:01

I know some of the restaurants use free range chickens.
But most chickens sold locally are regular chicken, probably fed with antibiotics and additives, but not free range organic chickens, which are more expensive.
So most people do not buy free range chicken even though they are tastier.

作者: peter236 時間: 2010-10-28 01:06

本帖最後由 peter236 於 2010-10-28 01:19 編輯

ok.. different bacteria...
So are you going to show us that this "dig dig heung" is safe by puttin ...
布小熊發表於 2010-10-27 12:04

hahaha, I didn't say this "dig dig heung" is safe or unsafe.
I was just saying we are not accustomed to the different set of bacteria in China.

In fact, it is the innovative Japanese that have pioneered the high-tech flavour enhancers of all kinds.
The Japanese have all kinds of powder and liquids that can enhance the flavours of your soups.

http://www.asianfoodgrocer.com/category/japanese-flavor-enhancers-dashi

作者: 布小熊 時間: 2010-10-28 08:11

hahaha, I didn't say this "dig dig heung" is safe or unsafe.
I was just saying we are not accustom ...
peter236 發表於 2010-10-28 01:06 AM

I try not to use pre-made item from either Japan or China....
? Yes, using any premade, pre-flavour item is risking chemical taste enhancer in them.
But the link you posted has benato flakes in it.... that's just dry tuna to make the basic Japanese Dashi stock...@@
Like dried little fish for Korean stock... what is wrong with baneto flakes?

作者: fy789 時間: 2010-10-28 08:34

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作者: somewhereintime 時間: 2010-10-28 11:30

Bonito Flakes and kelp are both natural and sustainable,
good food made simple

作者: somewhereintime 時間: 2010-10-28 11:31

回復 39# fy789

not in my house

作者: Lik 時間: 2010-10-28 12:05

hahaha, I didn't say this "dig dig heung" is safe or unsafe.
I was just saying we are not accustomed to the different set of bacteria in China.
peter236 發表於 2010-10-28 01:06

Yiu, it has already been proven that this 一滴香 stuff is hazardous to our health, and yet you continue to acknowledge that it is unsafe.

Of course, this is all very typical of you and your Grandfather. After all, they continue to deny that the June 4 massacre was a massacre.

-Lik

作者: peter236 時間: 2010-10-28 12:30

本帖最後由 peter236 於 2010-10-28 12:32 編輯

Yiu, it has already been proven that this 一滴香 stuff is hazardous to our health, and yet you cont ...
Lik 發表於 2010-10-28 12:05

You moron~~
hahaha, I didn't say anything about "dig dig heung" is safe.

作者: mcjohnjohn 時間: 2010-10-28 17:34

You moron~~
hahaha, I didn't say anything about "dig dig heung" is safe.
peter236 發表於 2010-10-29 04:30

(用大光燈照住你 mode) 咁你答我滴滴香safe 定唔unsafe!

作者: et1984 時間: 2010-10-29 23:07

I heard "一滴香" already passed on to Toronto already...that's scary >.<"

P.S. sorry if someone already said this because I didn't go through all 5 pages to see what people respond I only read few....

作者: DragonFire 時間: 2010-10-30 21:50

回復 45# et1984

It is still on rumor without any solid evidence. Some restaurant may have problem on how they handle food but not likely they are foolish enough to use this kind of 'taste enhancer".

If so, that just sign a dead sentence to all Chinese restaurant.

作者: et1984 時間: 2010-10-30 23:01

but I guess even if people do use it, it's not that easy to get a solid evidence right? Since they don't need to use the same bottle, they can pour it into other containers and that kind of stuffs....

作者: DragonFire 時間: 2010-10-31 22:27

If someone really use it, it just show how stupid of this person and not learning from what Canada is offering, which is, live like a responsible, honest, compassion human being.

Just like those who sprayed on the sign on a 茶餐廳 earlier this month because its name "somehow" related to Japan. We don't need these type of people on earth.

作者: babypanda604 時間: 2010-11-3 06:30

回復 8# 布小熊

well, you can pick other soup base beside spicy. satay and tom yum is my favor..

作者: 布小熊 時間: 2010-11-3 08:37

回復布小熊
well, you can pick other soup base beside spicy. satay and tom yum is my favor.. ...
babypanda604 發表於 2010-11-3 06:30 AM

but they can use it on any soup base if they decided to.
btw.... I haven't seen good tom yum soup at any hotpot place...
similar for laksa soup (for both noodle and hotpot places) Most of them use things from a jar... (e.g. the "cow boy" fish soup place that claim to use no MSG. I checked with them before, they use laksa paste from a jar/can so they cannot avoid MSG that is already in it)

作者: somewhereintime 時間: 2010-11-3 09:40

Laksa soup base from a jar and they charge you for
the specialty broth, Hmm

作者: 布小熊 時間: 2010-11-3 09:42

Laksa soup base from a jar and they charge you for
the specialty broth, Hmm
somewhereintime 發表於 2010-11-3 09:40 AM

that's why I ordered fish soup last time. (nothing from a pre-made paste for me please)
I also bought and use pre-made thai curry paste for home cooking but I read ingrediants and try to get one made in Thailand with no preservatives and MSG.

作者: somewhereintime 時間: 2010-11-3 09:52

本帖最後由 somewhereintime 於 2010-11-3 09:54 編輯

There are some high quality MSG free meat/ fish/shrimp/lobster broth  paste
from Switzland used in  5 stars  hotels,
relatively inexpensive( $30-40 /pound wholesale price) for
convenience. Works out to be $1  per hot pot.I know Laksa paste costs  10-20 cents per pot but they are low quality

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