somewhereintime

Ah So has about 20 video clips on the Youtube,
her cooking , well, similar to Maria Cadero, C9 style

somewhereintime

42# sheep

The use of ginger , garlic, shallots and scallion it to enhance the natural flavour,  but  
not to cover up the foul taste of inferior quality or spoiled product.
There are certain fish you should not use ginger, but dried tangerine peel instead.

somewhereintime

I am Canadian
羽山 發表於 2009-12-8 15:55

CBC??

somewhereintime

You got it

somewhereintime

52# Littleprince


Her theories on her show are surely entertaining.
Usually I do not take those shows seriously, but
there are  certain concepts needed to be clarified.
There were some really good cooking teachers back in
60's and 70's like 譚國梅  李曾超群 but now everyone considers
themselves diva of cooking shows

somewhereintime

54# superberry

I don't think the high-end dim sum in Vancouver is decent, they are comparable to
2nd. or 3rd. grade in Hong Kong. and except for a handful of restaurant, the tea is
generally low grade. While the middle of the road dim sum are acceptable and
very inexpensive.
Another reason is that the owner/management  are reluctant to use quality ingredients,
good dim sum relied on good ingredients, the low-quality imported pork surely cannot
compare with the fresh pork used in restaurants in Hong Kong.

somewhereintime

56# Littleprince

That is the reason I said the middle of road Chinese restaurants in Metro  Vancouver
are acceptable and affordable.
I do not go for Dim Sum often, but I do know many restaurant operators.

somewhereintime

58# Catpiano

What's good to eat in Cow Town other than steak?

somewhereintime

63# CWong

I do not worry too much, as long as there are supplies of dry staples and clean water,
I will not starve.

somewhereintime

66# tofu

That is what I said, the Chinese food in Vancouver are acceptable and affordable,
and I seldom complain.