peter236

7# Ultraman

the dye taste neutral if used in moderate amount,  however  the food would leave   significant aftertaste
so the cooks always put some licorice in the broth at counter the mouthfeel
somewhereintime 發表於 2009-9-16 11:05

Hong Kong food colour usage is even more strictly regulated than in Canada. So please do not claim you know something.

peter236

9# peter236
I studied the Environment Health Hong Kong H doc. about 2,000 pages; in fact their standard is higher than Canada.
Regulation is one thing, enforcement is total different story.
Have you ...
somewhereintime 發表於 2009-9-16 12:09

Your knowledge from Hong Kong 30 years ago is outdated. Today's Hong Kong dai pai dong are totally different. Many of them have a store where their dishes are washed with machines. HK people are demanding high quality food, so the food outlets have to comply. Please visit HK again if you have not done so for 20 yrs.

peter236

No more argument , I'm just a lowly homo-sapien.
I do not have to show off in front of young and intelligent group here.
My audience is mostly Caucasian, and I've been known as an out-spoken
person. ...
somewhereintime 發表於 2009-9-16 17:04

Where is your fine dining restaurant?

peter236

Cuttlefish is high in cholesterol  and not recommended  to consume in large quantity.
Lean fishes are much better choice for protein.
However, cuttlefish make good cold cut plate and it is relatively  ...
somewhereintime 發表於 2009-9-16 22:52

What do you mean by lean fish? Salmon and tuna are types of oily fish that give you beneficial fatty acids.

peter236

19# Ultraman

I'm only a  humble  LYK in this forum, not super-human.
My  regular audience are the Foodservice Executives, Professionals , Chefs  and business people ,
they are Caucasians.
then con ...
somewhereintime 發表於 2009-9-18 19:13

What types of cuttlefish are the best for making street food?

peter236

Chef Ma is a leading chef in the Chinese and mainstream community. He has appeared in many cooking shows.