There are something and some people which I love/like and hate/dislike, just like anybody else does, and there must be a reason behind.
I won't jealous for people being really 有料, and showing off a little is much more understandable. Yet too much acting just make me throw up. If my presentation bothers you, you should have a clearer understanding for how I feel.
dessert places, Pastry chefs, the usage of saffron,
7-Hexxxx restaurant, Stxxxxxx at Aberdeen, my career as Pro Chef Instructor
at BCIT circa 1981, The Rational Self-CookingCentre System, Home Chef Program
the congee issue, my affiliatation with top chefs, Foodsafe programs, my year with
Uncle KY Yeung circa 1969, Gloucester Hotel, my career accomplishments in Canada. MY
family tie with CCP, religious issue.... 40+ false statements from those topics alone.
...
somewhereintime 發表於 2009-9-19 16:51
Ok, now it becomes 40+ fales statements instead of 20. But you still did not tell us what exactly the fales statements are and why they are false.
Well, you still have time to get them straight and put them in a clear and direct way.
I date with celebrities and presidents all over the world and have afternoon tea together everyday.
I donate one to ten billion to different charity organizations monthly up to my mood.
I have too many hot girlfriends that all my male friends don't want to take over anymore, for they're tired of changing a new gf in a daily basis.
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....................... Yet, I know nothing about cuttlefish!
Your knowledge from Hong Kong 30 years ago is outdated.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 dema ...
peter236 發表於 2009-9-16 15:58
I get my latest info from Internet, I subscribe to 30 Foodsafety agencies from around the world, the best one is from the
the National Restaurant Association from the US. That is the reason I spend 4-5 hours on the internet daily, and post here.
I have 2,000 pages of materials published by the Environmental Health from 2004-2009, all the info on Foodborne Diseases,
H1N1, Avian Flu and the Official Food Premises Safety Training, in colours too.
Again, it is not how strict the regulations are, it is about how they are enforced.
Surely time evolves, remember I used to slaughter 200 chickens every morning, hang dry for dinner and
250 live fishes dresses in the afternoon while I was serving my apprentice at the Gloucester Hotel in Hong Kong, 1969
發表於 2009-9-15 18:13
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