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No one has yet mentioned haupia french toast! You make some haupia and put it between 2 thick slices of sweet bread (or take one really thick piece of bread and cut a pocket in the middle) and dip in custard like regular french toast. Top with coconut or guava syrup. Absolutely scrumptious. Miulang ← Muilang: Your posting brought back a memory of where I most often enjoyed "Kings Sweet Bread" it was as featured at the "Wailana Coffee Shop" 24/7 every day. Served as "Hawaiian French Toast" it was cut into wedges, then stuffed with "Guava Jam" and dusted Sugar and with a side of Guava or Pancake Syrup. It was served all the time and it wasn't unusual to see customers ordering this specialty at this very busy restaurant that was open twenty four hours, often a gathering place for Hotel/Restaurant workers after work since it was one of the few places in Waikiki that offered free parking. Irwin

PLEASE "TRY" NORTHWEST BAGGED POTATOES" BEFORE TRYING TO FRY. The recipe that I have posted has always made much better then average "Chips" or "French Fries" consistently almost under every adverse condition. In fact it used in several hundred Restaurants famous for their Fries all over the World. Yesterday I was surprised after buying a 10 pound bag of Washington State Supermarket Russet Potatoes on Sale. I prepared about 4 pounds of Potatoes for Deep Frying going through all the steps in the recipe and was amazed that the Potatoes were so loaded with water that they actually seemed to fall apart into mush during the frying process, being basically not edible as "Fried Potatoes". Tried making some for mashed potatoes, again watery and tasteless, even tried some for Potato Salad but wound up like a mashed potato salad, {YUCK"} Has anyone else had this happen ? Today stopped at a Restaurant that uses my recipe for as many as 3000 serving daily on weekends and requested that he give me some potatoes to experiment with at home. He buys his Potatoes in Large Burlap Bags where they are generally simply ordered as "SPUDS" from a away from the Irrigation Farmer at my recommendation and they tasted and fried like Potatoes. If anyone else intends making "Fried Potatoes" it may be prudent to try making a sample amount of the Potatoes before trying to cook a batch. This may be applicable to Idaho, Oregon and Washington Russets from the Factory Farms. Irwin

It's something that you miss when your out late in Seattle, is finding anyplace better then a "Greasy Spoon", Denny's or Shari's if you hungry early in the "AM". The only places are the over priced, inconsistent "13 Coins" serving 24/7 but nothing comparable to a East Coast "Diner" is available. There are many very good breakfast places, as well as several Restaurants that serve as late as 2:00 AM but one of my best eating buddies have been dreaming about finding a late night, sit down "Mexican Restaurant" staying open serving "Menudo" and other dishes would be very welcome in the community. It would certainly be attractive to many Restaurant/Foodservice workers who often need to wind down after a busy evening as well as late working Hispanic employees and West Coasters who appreciate Mexican Food. If anyone is aware of such a place located in the Seattle metro area that is open late please advise. Irwin

They are on the Menu at various Chinese Restaurants in Tacoma, especially the older established ones, but there aren't any decent Chinese places in Tacoma. Some of the Vietnam Restaurants may make then if requested, just ask for them as trillium suggested. I have also seen them being served at Thai places. Irwin

Irwin, I beg to differ, but according to all the sources I've seen, Ono (also known as Wahoo) is most closely related to the King Mackeral. It doesn't look like a snapper at all. Here's some info from the Hawaii State Dept. of Business, Economic Development & Tourism, Ocean Resources Branch. (edited for spelling) ← Suzy Sushi: You are absolutely correct. I don't know what I was thinking but boy was I wrong! "Ono" is a Fish that is indigenous to all warm water Oceans. Is in fact considered a "Game Fish" and is caught in all the warm water surrounding the United States, even occasionally as far north as New York on the East Coast and Washington on the West Coast. "Ono' in Hawaiian means "Very Good". It's generally caught trolling on Hook and Line, then bled after catching, iced and available at the markets the next day at a premium price. I have never seen it served as "Fish & Chip's". I am pretty sure that in all the Islands the fish most often served "Fried" in the "Mahi Mahi" another fish that can be caught in all the Worlds warm water oceans. It has a slightly more Northern range then Ono sometimes caught off British Columbia or Maine in the summer. I don't know why I made the mistake about the fish, maybe I've been away from Hawaii to long, time for a visit, whew mixing up Wahoo with Grey Snapper was real weird. Irwin

There is no similar fish available from New Jersey area waters. "Ono" is a type of "Snapper" indigenous to the Polynesian waters in the Pacific generally caught on Hook in Line from pretty deep waters. There are several varieties of Snappers available in Hawaii rarely caught commercially any where else, they are all expensive compared to mainland fish. Ono averages $7.00 to $14.00 per pound for Whole Fish that if fileted has about 35/40 % waste I'm curious what price you were charged per serving and what Restaurant is serving "Deep Fried Ono". I find that "Seabass", "Tilefish", "Cobia", Sheepshead", "Red Snapper" or "Mangrove Snapper" are all available fishes that will taste comparable. The Seabass and Tilefish can all be caught in New Jersey Waters. There is one fish that I catch when in NYC, NJ area in season that I feel tastes better then "Ono", it's "Blackfish" or "Tatoug" I am not sure if it's sold commercially but it's a good fish to catch Fishing in Season it eats mostly crabs and shellfish caught in Wrecks or Rocky Bottoms. I feel it tastes sweeter and moister then "Ono"when deep fried. Another underutilized Fish very popular in England that tastes very good fried, but is often thrown back by fisherman in your area is the "Conger Eel", it's a fish not a eel, in Europe often more expensive then most fishes sold at markets. Remember "Angler Fish" were also considered throw away fish, but always expensive in Europe until we finally got smart. "Slimehead" was always consider non sellable until we taught the Fishermen to change the name so "Orange Roughy" was invented. The New Testament mentions "Saint Peters Fish" that is sold at your Fish market as "Talipia". This was introduced to Hawaii, where it now has adapted to surviving in Salt Water. Irwin

I have found Thur experimentation that the best way to achieve the quintessential "Chips" or "French Fries" in high volume consistently to achieve the finished product that's most acceptable to the person eating the Fries. Wearing my Hat's thru the years as a Chef, Operator, Customer and Consultant. I even had a employee work at "Nathan's" in "Coney Island" to learn how they prepared their fried potato's for a client. They used random Crinkle Cut Potatoes serving as many as 4000 pounds on a busy summer Saturday during the 1970's. That was not a type of Fried Potato acceptable everywhere, but unique to Nathans and somewhat additive to it's patrons. We found that the best method of preparing "Chips" wasn't as effective starting in the late 90's and continuing to the present. The cause has been universal with domestic Potatoes, especially from Idaho, Washington and Oregon large production farmers. Thru excess irrigation they have been able to grow larger better appearing but neutral tasting crops of potato's. In Washington it's become almost impossible to buy anywhere a "Russet" potato with the character and taste anticipated from Potatoes. I feel that this is whats caused the popularity of enhanced types of Mashed Potatoes served at most Restaurants adding Garlic, Cheese or whatever. It's also caused the "Potato Chip" Manufacturers to add more flavorings to cover the lack of taste in plain Potato Chips. Look in any Super Market there will be more varieties of Potato Chips then seen sensible. Commercial Potato Chip Manufactures take every precaution to be sure that the Potatoes they Fry are consistent monitoring the Starch, Sugar, Brix, Size and only using the potato's when they meet their criteria. Part of this over irrigated Potato situation has been the successful evolution of the "Pringle Type" products since it's possible to formulate a better tasting potato product using chemical enhancement, various flavors, mush and advertising to hook and reel in the public. I have had customers in the Washington area order Maine Russet Potatoes or seek out smaller farmers that don't have access to irrigation to serve Potato Tasting Potatoes. They have awesome customer response enjoying a tradition Potato taste. Returning to the original topic of the thread I will share with fellow eGulleters the results of our experimentation of how to make the best tasting "Chips" or "French Fries". Making your Chips this way will achieve the effect attempted by all the other methods consistently, needing nothing more then 2 pans with oil with baskets, fry to hold the Chips and Frying Thermometer plus a little paying attention during the frying process. This works for a home serving or high volumes in Restaurants. Ingredients: [1]Potatoes [2]High Quality Vegetable Oil, Suet or Lard [3]2 Pots able to hold enough oil to completely cover the Chips but still have height enough on the sides to have room for expansion of the oil after immersing potatoes and allow room for the bubbling of the hot oil combined with the moisture from the potatoes. [4]Fine Mesh Stainer to keep cleaning burnt residue from Fry Pots. [5]2 Frying Thermometers to keep attached to the Pots to maintain and adjust temperatures required. [6]Any type of Anti-Oxidant to keep Potatoes White before frying. [7]Containers to Keep Potatoes immersed in Water under Refrigeration the turned upside down to drain of the water before frying potatoes. Colander to bring Potato's to Fryer before immersing into Oil. [8] Flat Pan that can be used to place the Potatoes after Frying, prior to serving. Some like to use paper towels on bottom of pan to absorb some of the oil. [9] Condiments for seasoning Potatoes of your preferences. Method of Preparation: [1] After preparing the Potatoes your way for frying. Wash Potatoes then slice, wash again then place into enough Cold Water with Anti-Oxidant to cover Potatoes and refrigerate after covering containers. [Allow minimum of 2 hours under refrigeration before frying or as long as several days] [2] Take you 2 Pots/Baskets and fill with the Oil of your preference placing side by side on your stove. If your stove has different sized burners keep in mind that the Pot with the smalled Burner will require more attention to recover Temperatures while frying. Since you will be using 2 Pots one will be set to maintain 350 degrees Fahrenheit this Pot should be placed on the larger burner as it will need more surface heat to sustain the temperature from the first frying of the Cold Refrigerated Potatoes. [3] Make sure to have a area set up for the draining of the cold potatoes before frying. Colander ready to bring the drained Potatoes to the Fryer. [4] Heat up both oil Pots to different Temperatures of 350 degrees Fahrenheit and 375 degrees Fahrenheit. Do this by Medium Heat this will warm oil gradually, plus allow enough extra heat as required to sustain the temperatures -while not scalding the oil. [5] While Oil is slowly heating it's time to bring out the Potatoes and Drain throughly. Wait to drain until the temperature of the Oil in Fryers has gotten to the correct temperature, then drain immediately place in Colander and get ready to put Potatoes into 350 degree Oil. It may be better to do this carefully with tongs by removing the Basket from the Oil and placing the Potatoes into the Basket, then the Basket into the Oil {CAREFULLY} allowing for splattering. [6] This is probably the most important part of making your Chips. Watch the Potatoes, giving the Basket a Occasional Shake. You will notice that there will soon be Steam coming out of the hot oil. Make sure to watch the temperature adjusting heat as required. As it Fry's the amount of Steam will keep reducing until it finally stops coming out from the Potatoes. [7] After the Steam has Stopped, watch the Chips they will begin to Brown. Allow to Brown until close to the Color you prefer. Remove from Fryer and allow to Drain off Oil, Shake Potatoes and Switch Baskets from the 375 Degree Pot into the 350 Degree Pot, placing the Drained Basket Carefully into the 375 degree Pot. [7A] At that time you may want to begin your second batch of Potatoes in the 350 degree pot [Carefully] keeping you eye to adjust temperatures. [7B] The Potatoes in the 375 degree Pot will cook quickly into the exact finish you prefer, when the look ready remove from oil, allowing to drain and empty into you Draining Pan, let stand for 45/60 seconds shake and serve. [7C] After removing each batch of Potatoes give a quick check to the oil and if there is any sediment use your strainer to strain out to clarify your oil in the fryer without burning. [8] Be ready to serve seconds and enjoy. [9] Please report your results if you try this method on eGullet, since curious eaters want to know. Even I'm interested on your results with different types of potatoes. This works with thinly sliced potato chips as well, I recommend allowing to cool with a fan if your making thin chips as they will keep much better at room temperature until being served by that method. Since writing recipes is something I'm not accustomed to doing except for professionals please message me if I was not clear enough in explaining or if you have any questions. I certainly hope that you will enjoy your results Irwin

Very good, SK! You have allowed the pleasures of sweet bread to swirl before channeling all that energy into historical recollection. Let me now throw out the question: wasn't Buck's Bakery a better sweet bread than King's Bakery? Why, or why not? ← Buck's Bakery was a more authentic type of Portuguese Sweet Bread, many liked it better because it had a much better tasting crust and the inside seemed to be enhanced by eggs. When Buck's changed hand's it was purchased by a couple who were not interested in selling bread but preferred to concentrate on Pastry/Deli items. They eventually opened several branch retail locations as "Heidi's" [i'm not really sure about the name] but the owners were from Canada, where they owned some Business Schools. Kings Bakery made a Bread that was very consistent, had a excellent location that was open 24/7 at the time closest place to a diner, but while Bakery was consistent, the food wasn't ever better then mediocre, even when the branch store opened in Waikiki. During that period the began to be merchandised on the mainland with breads being made under license or whatever as it has continued. The popularity of "Kings Sweet Bread", I attribute to the fact that it was merchandised thru fund raisers with Coupons sold everywhere on Oahu by many Schools, Charities and Organizations. There were many Bakeries that made Sweet Bread better or at least comparable on Oahu, but King's and Buck's were the most popular for Coupon Sales. This type of Coupon Sales provided a high percentage of overall sales for "Kings Bakery Sweet Bread", "Huli Huli Chicken", Leonard's Malasada's" and "Zippy's Chili". I am pretty sure that the majority of Honolulu's population were redeeming these coupons for many years. I'm not sure if they are still as popular but they sure used to be everywhere on Oahu. Irwin

I have found thru experience that the best food to bring and keep available in the room [with fridge] or nurses station is some Chinese comfort Foods. Rice Gruel or Porrigage better known as Congee is perfect. It may be prepared with Fresh Sliced Fish Filets, Shrimps/Prawns, Chicken, Veggies or other items is soothing, easily heated in microwave and can be kept refrigerated for several days. Another item is "Suey Kow" dumplings made from Shrimp, Lean Pork, and Veggies cooked and quikly served in a excellent Clear Both. I have found that having these dishes labled in my Refrigerator as a alternate for Hospital Meals a good solution, plus if you have caregivers that treat you nicely I find that offering some as a treat makes you into a special popular patient, especially at odd hours when the kitchen is closed. Irwin

Friends recently returned from British Columbia with some 'Smoked Indian Salmon Jerky" that was excellent. In my experience most Europeans enjoy the flavor and tastes of long smoked items that are unique. the Salmon made that way meets that criteria, I don't know where it was purchased from in Vancouver but I'm sure that some eGulleters are aware of a source. We have it from Washington but there was no comparison as the Canadian is superior to what I tried in Seattle. Another Item of interest may be some type of locally made cheese that you feel is special. Irwin

Neil: That was posted defensively since I want "YOU" to continue serving "Hanger Steak" until I visit Vancouver. My lady is crazy about anything with Ginger, so she'll be content with the Pudding. But I am hoping to dig into a "Hanger Steak" as one of my must does when I visit. Even if everyone else serves the steak, I am positive that most don't have the expertise to serve it continuously as it should be served. In Honolulu it was a treat that I would bring to share with "Peter Canlis" when he visited his Restaurant in Honolulu. I had the only aging room then on the Island and we hung the beef 4/5 weeks. When it was prepared by his Chinese Chef [also joining the meal] it was excellent, but never offered to customers. I shared it once with Mike Bruiser and his wife who owned the "Kobe Steak House" in Vancouver, curious if it's still in business. "Hanger Steak's" ideally should be Dry aged since it allows the meat to break down naturally while if it ages in Crayovac it becomes wet and tender with a stronger character that effects the finished steak as the serum remains in the bag until it's opened. To adjust for this I suggest hanging the beef on a hook to dry out for several days before butchering. Irwin

Since I have been familiar with "Hanger Steak" for longer then almost anyone else since before including this cut into the USDA Official Meat Guides I would like to make some comments. Hanger Steak is a cut of Meat that when handled properly with care can be delicious with the true flavor, character showing the essence of all the best beef attributes. This same Steak if not Butchered correctly can be the chewiest, toughest piece of meat you have ever attempted to eat. That's one of the main reasons it doesn't work well in any Restaurant without competent Chef's or Cooks that understand how best to deal with this cut so that customers are consistently pleased with what they are being served. Almost every Restaurant that has been able to merchandise this Steak has been operated by a Hands on Chef, that works by skill and intuition that learns how long to allow the meat to set, by timing the cooking just right, then carefully slicing it to order immediately before serving. In my opinion serving this cut often requires more ability and skill then any other primal beef cut being a hands on item. When served in Europe it's simply broiled and served in a large piece, with the sharpest steak knife to a customer who anticipates having to chew and masticate much more then we in Canada or America are accustomed to doing. I have tried eating a Hanger prepared "Blue" in France and it is more then I can deal with at one sitting. Done as at the "HSG" broiled, timed, then carefully sliced to order it becomes almost a work of art, since its been done with skill, by only serving the best parts of the Hanger, then slicing it so that the beefs juices flow into the plate while the Beef itself seems more tender showing it's character due to the presentation. Sure it still chewy, but the taste becomes what's important and every slice disappears so fast it must have been tender. I have enjoyed watching this cut evolve thru the years. Did anyone know that "Hanger Steak" in Hong Kong is the most expensive cut of Beef at the Retail or Wholesale Markets because of its flavor and taste. That's the reason its more expensive then the Filet's, Ribs, Strips or Sirloins simply by supply and demand. On each carcass there a lot more of everything else available but there isn't any other Beef cut that comes close when preparing Cantonese Dishes. It wasn't to long ago when the Bottom Sirloin was only used for Ground Beef. It took almost 40 plus years until the cut became popular as "Triangle Tip". It makes me happy in many ways, but it bothers me that the era has ended of merchandising "Triangle Tip" as "Sliced Sirloin Steak" or "Steak Sandwiches" or "Sauerbraten" or "Teriyaki" since customers received good value that was available from suppliers at a reasonable price. Judging by current retail prices in Seattle it seems like "Hangers" have become more expensive as has "Skirt Steaks", or "Flanks" it's not like the old days when we always had lots of supply without all the demand. I have alway's felt that knowing the recipe, having all the ingredients never is the same as aquiring the skill, adaptability and timing required to cook and plate the finished item can almost never be done as consistantly at home as it's done at a good Restaurant. I'll eat my "Hanger Steak's" by choice only at establishments like the "HSG", plus they come with side dishes and desert. I edited this post because I just learned the "Hanger Steaks" are being processed and sold by several meat boning/packing houses in a portion controlled package after being trimmed, split and tenderized often with addatives being added.. I imagine that they are probably also including the Thicker Diaphrams [skirts] to this as well, but it doesn't taste nearly the same as whole butchered and aged "Hangers" Irwin

I never add broth, but I do add vinegar, and the juice the cooking process extracts from the tomatoes provides enough liquid. The beef is silkened before I stir-fry. When I add the cooked tomatoes and onions to it, there is enough cornstarch on the beef to thicken the liquid. This makes the sauce stick to the rice better...not runny, but silky texture. As for being a Taiwanese dish, I don't know...seems it's quite widespread. Myself, I think it's a TOISANESE thing... ← The "Broth" is what makes the Dish look and taste much better with a Bright Egg colored smooth Sauce that easily mixes and marry's to the "Rice" or "Fun" it's most often served on top off, plus it holds it's consistency without becoming lumpy or looking scrambled. In Hong Kong it's served this way with Beef, Pork, Shrimp, Tomatoes or even Peas added as "Soft Eggs" with whatever during lunch. I often order it in Seattle's ID as a late night treat available at many Restaurants serving Toysan Snack's. I've even won a contest applying this sauce with Parmesan Cheese, Peas, and Diced Italian Sausage and Tomato Baked with Macaroni that was translated into Italian. Look's Good, Tastes Good and even Pay's Good. Irwin

If they had any brains besides contrivance it wouldn't take much to bring back the old and original "KFC" that Saunders developed when he was working at the "Twin Tepee's" Restaurant on Seattle's Aurora Avenue where he developed and formalized his recipe. During the years that "KFC" evolved into America's most prominent Fried Chicken Chain they made it their most important business to be sure of receiving only fresh unadulterated fryers of consistent size, weight, age and quality. There was no chicken enhanced with Phosphates or any flavoring permitted. All Chickens were pressure fried, after being processed and breaded to a standard internal temperature, not being pre-cut before delivery to every store. This Chicken when finished was juicy natural tasting and even more delicious served cold with out any salty or chemical finish which is what I attributed to it's success. Ever since they have utilized enhanced flavored treated poultry they have not been very successful implementing changes. A perfect example of this incompetence and short sightedness was when they attempted to introduce "Roasted Whole Chickens" it was a failure because the Chickens tasted "Fowl", even though they looked good, they didn't taste good. To salty, bland tasting without any noticeable Chicken Character. Something similar to what we have come to expect from Chains like "Arby's" where at blind tastings no one can taste the difference between "Roast Beef", "Ham" or "Turkey" when its been sliced and served on a Bun, the same applies to many Sliced Sandwich meats at Sub Shops, Sandwich Shops and Supermarket Deli Sections. It's like Hospital or Airline [formally] Food has become everyone's food for those that don't care. When we consulted with KFC when it was introduced to Japan, Hong Kong and Asia the most important concern was about making sure that the Poultry would always be up to expectations of quality since everything else was controllable such as Frying Oils, Breading, Beverages and Side Dishes but the success depended on the Birds. WE made sure that "Chicks" were sent in from East Coast by air-freight directly to Producers regularly to maintain the availability of Chickens that were raised and fed the same formulas as the Domestic Chickens for consistency. So I may be wrong but I bet that a 1960's Chicken would be less expensive, better tasting and more acceptable to the public. Irwin

The way that packaged "Corn Beef" is generally packed you can expect a maximum net weight after cooking of about 50% of your gross meat weight. If your piece is a flat cut you may get enough for about 4 servings or 6 standard sandwiches. It its another cut you may actually get less after trimming the fat. If you have problems slicing the meat save your trimmings and dice them up for using to make "Corned Beef Hash" as often it falls apart. Enjoy. Irwin

Does anyone remember the "Breadline" that was located on the corner of 2nd and Jackson in the Cadillac Hotel Building that later became the Hollywood Underground and the Fenix. It was a real funky place that served good food at very reasonable prices for Seattle. Irwin

I lived on Vashon for several years, and there is no Albertson's on the Island. There is Beck's and Thriftway. Thriftway is the larger of the two stores, but insofar as I recall, they don't have a Kosher meat or fish department; and I suspect there is not a large enough population on the Island keeping Kosher to support one. ← WOW ! Michael, "Thank you" ! You are absolulely right. I somehow wrote "Vashon Island" when I meant "Mercer Island" there is definitely a difference in the locations Vashon being in Puget Sound and Mercer located on Lake Washington between Bellevue and Seattle.

Susansea2003: The best Supermarkets for "Passover Foods" in Seattle are: "QFC" in Seward Park on Rainer Avenue "QFC" in University Shopping Center "Albertsons" on Mercer Island Many other stores may have a few items, but the 3 stores mentioned have full Kosher Meat and Fish Departments with a large variety of merchandise. I believe that all 3 are supervised by the "Seattle Vaad" for Kasheruth. Irwin Edited thanks to Michael [MGLloyd]: Vashon Island to Mercer Island

Traditionally the main reason for putting a combination of "Ginger & Garlic" together in a Hot Wok after the Oil was heated up in Hong Kong was mostly to remove the "Peanut Taste" from the Peanut Oil made locally and imported from China. If this wasn't done it was often to strong not to effect the taste of most dishes being prepared. Originally it was put into the Oil to remove the taste, then it was strained and removed from the Wok and discarded. This practice continued in Hong Kong for many years even though better quality oils are commonly used at Restaurants. It was also often used when frying with Lard or Beef Suet since the quality of these Fats were also variable in Hong Kong. This is still done at many Hong Kong places. After the Oil was Clarified and Strained the actual seasoning were then added including the Ginger and Garlic as required to flavor the finished dishes. I should have mentioned that in the very popular Cantonese Dish of "Tomato Eggs" that the dish was made by quickly stir Frying diced or quartered Tomato's and then adding the mixture of whipped whole eggs, mixed together with Broth and Corn Starch only long enough to begin to thicken and served over Rice, garnished with thin sliced spring onions. One of my favorite lunch or night super Dishes to to have Prawns in Soft Egg Sauce with Peas served over Rice where the Egg in prepared the same way. In all the dishes that are served with this "Soft Egg Sauce" they are very attractive and when mixed to gether with the Rice it enhances the taste, almost like comfort food. Irwin

Kathie: You are absolutely right a Restaurant server is not equipped to also be a Bookkeeper/Accountant especially since in the majority of separate check situations there are generally couples, or family members who may have shifted seats or more often shared dishes during the meal. How is any server expected to keep track of all the details such as who had had glasses from a bottle of wine being served to the table, after dinner drinks, shared deserts or appetizers. With or without a computer is requires more time and effort to deal with a group. In many instances in surveys done in places who operate on a separate check policy there is almost always a lower tip provided to the server. We always clearly wrote in large type on our Menus "NO SEPARATE CHECKS". We did provide customers with a Pad, Pencil and Calculator to work out who owed whatever and even were willing to accept separate "Credit Cards" to close out the sale but it generally effected the Tips received as it seemed that this kind of customer took advantage by not tipping the standard gratuity while groups that simply divided the check into a per person amount were generally more generous and everything was easily expedited. I have seen servers frustrated and upset because after all the time being spent on trying their best to resolve a separate check situation they were often short changed by either leaving something out or getting confused and not collecting as much as they should have received. How often even when customers decide to divide the check equally do you observe how upset those members of the group who tried to minimize their consumption, avoid appetizers, beverages or more expensive entrées felt like they were being "Victimized" or "Taken Advantage Of" by the members of the group who were simply trying to enjoy themselves. I always think to myself why go if you can't enjoy yourself, but I have been suckered several times where to avoid this type of crap I simply said "Bring me the Check" pay the bill and keep in mind to make sure to avoid the creeps in the future or have even requested that they sit by themselves in order to make sure that they are not being made to pay for anyone else's tab. Again I'm not forgiving in my social graces or affected politeness. At "Seattle" eGullet get togethers I have noticed that even though there are several who don't Drink alcohol or eat as much as others there is never anything except everyone takes pleasure in sharing and being together plus we "ALWAYS BRING CASH" and tip very well, it works the best. Irwin

I thought it would be interesting to mention some facts to be considered relating to the Chinese treatment of anything with "Fresh Tomato's" being served and eaten in Hong Kong. By far the most popular dish made with Raw Tomato's was a very simple "Tomato and Egg Soup" made from Fresh Diced or Quartered Tomatos being sauted in Oil or Lard with a dash of Sugar and Soy Sauce. This was blended together with Eggs mixed together with Broth and Corn Starch then simply allowed to slightly thicken until it clearified, then served over Rice. {Soft Eggs with Tomatos over Rice] Tomato's were always served Cooked as almost all vegetables grown in the vacinity of Hong Kong were grown in "Night Soil" fertilizer that was being gathered by the farmers until very recently and may still be collected in certain areas. Other variations served always included the tomatos being cooked, even when many Chinese moved to other countries they were always cautious about raw vegetables. When I lived in Hong Kong we had a very successful business importing Lettuce, Tomato's and most Vegetables from Taiwan for the Hotel's and European/American Style Restaurants or importing directly from the States. There were only several very small growers in Hong Kong that grew supervised grown produce. Irwin

This is interesting as in many types of Chinese dishes they use a "Salted Pork" that is cured and prepared the say way. It's often served in "Congee" or Rice Gruel as "Salt Pork with Preserved Egg's" or Braised as Red Cooked Pork, added to Soups for accentuating flavor or even is "Double Cooked Pork" or with various seasonings added to or served along side Noodle Dishes. It was always very popular , featured at "Tai Pai Tong's" that were often street side licensed outdoor "Restaurant Stands" very popular all over Hong Kong with limited refrigeration and space but large volumes of sales. It was very popular after being slow cooked in broth then pulled and served over Rice with some Broth and Condiments. In Hong Kong it was often made with Whole Pork Shoulders or Legs and the Crisped Skin was always very popular. Many Butchers in the Market would put the Pork Salted in Barrels rotating them and keeping it in Salt from 1 to 2 weeks for customers who would pick up the Pork several times daily as needed. I always thought that it tasted very similar to some of the Carolina Pulled Pork Sandwiches with a Smokey Flavor that I enjoy on visits. Irwin