rainbow-davie

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.

somewhereintime

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.

匿名

唉~ 無野食得

somewhereintime

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

匿名

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)

peter236

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.

peter236

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?

peter236

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.

布小熊

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.

布小熊

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?