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Thank you Melissa it comes from having to substitute varieties of different types of Fish in Hong Kong, Honolulu and many other locations adapting Menus to achieve similar, better or equal tastes for recipes. Another fish also available in Idaho that I overlooked was the, "Chub". Did you add the, "Yaser koach" because you also thought of "Gefelte Fish" ? You would have enjoyed the expression on the face of the Austrian Ambassador when I had the Chef present him with the live Carp for his approval prior to preparing it for a dish in his honor. What made it really amusing was that he thanked his host for going to the trouble of importing live such a wonderful Fish from Europe in his honor. [it came live from a Fish Pond 10 minutes away from the Hotel] This was in Indonesia where Carp is traditionally served live. Irwin

There are 2 types of Fish indigenous to your Boise that are caught in the Streams and Lakes that are equal or better then Carp and Pike. Whitefish and Squawfish are able to be combined and substituted in most European Recipes. There are also Carp available in most of Idaho. It used to be regularly sent into Boise from Moses Lake in Western Washington. Carp, Walleye, Perch and Whitefish may also be ordered and send directly to you from Mutual Fish in Seattle, Wa. Curious what recipe your going to be preparing? Irwin

One thing to consider. The. "Chinese" not only serve and enjoy "EVERY" type of "Prarie Oyster" fresh, but the also "Dry" them for using in Soups and bases for, "Congee" [Rice Gruel] especially with "Dried Scallop's" to enhance the flavor and character. I enjoyed them this way for years especially in Soups with "Dried Vegetable" together with Dried Goose and Duck Gizzards without realizing that those thin sliced round balls were Prarie Osters variations. It's possible that you've already tried them already ? Wouldn't call them, "Bad Boys" better "No Boys". Irwin

Matjes Herring comes in many varieties. The most popular traditionally featured in NYC area is the"Matjes Herring in Wine Sauce". I order this in 3 pound tins Fillleted in Wine Sauce from Norway. The best place at a reasonable price generally is from, "Russ & Daughters" but I have also seen it at "Zabar's" on the West Coast I order it from the "Los Angeles Smoked Fish Company". Irwin

Seems like someone has the Fish's plumbing mixed up, with some of Calgary's seasonal delights. "Prairie Oysters" are the testicles harvested from the Steers rounded up generally in the spring to evolve into Beefsteak in place of Bullsteak. They are considered a seasonal treat. The best I've ever eaten were harvested in Calgary. However the preparation of this delicacy was done "Hakka Style" as is very popular in Hakka Chinese Restaurants in Hong Kong where it is offered year round. I also have tried this in New Zealand with Sheep Testicles and in various places seasonally in the States where it customarily breaded and deep fried. "Shirako" or "Milt" is from Male Cod Sperm Sacks also better known in Asia as "Soft Roe". This is also popular in Holland and Scandinavia again in the spring where it's offered as "Milk Herring". The Baltic's, Russian's and other European Countries also enjoy this delicacy harvested from Carp. It is popular in parts of the United States and one company specializes is this selling it frozen and fresh year round. Many Chinese Restaurants offer various seasonal dishes and soups featuring both Roe's and Milt celebrating fertility. Sorry but I couldn't resist getting into lecture mode but felt being from Seattle it was a neighborly thing to do for the holiday's. "Bon Appetit" Vancouver's enjoying, "Hanger Steak", "Testicles" and "Fish Sperm" are becoming notorious or curious ? I accept that you may have some of the BEST Chinese Restaurants anywhere in the World and am anticipating the new types of expertise by indulging during my next visit. Irwin

"Bamboo Garden" is a authentic Vegan Restaurant that also, "Certified Kosher". It follows "Vegan" as traditionally prepared by "Buddhist Methodology". No parts of the "Lily" are used such as Garlic or Onions in any of the dishes. Some of the dishes they serve are quite good plus they are on Roy street and have Parking. Irwin

I tried the place, my opinion is that it's very, "Contrived". But it has a attitude, that seems 1/2 Assed. Seems to reflect lack of capitol, little panache and nobody watching the store upfront to provide personality. The , "Pizza's" are comparable to those served at Wolfgang Puck's former location at Harbor Steps, but not as consistent. I'm not sure the oven is as hot as it should be for Neapolitan Pizza quality, the flour may not be right either. It was a interesting, but not satisfying experience. Before I try it again i'll give it several months to evolve into whatever. Irwin

When I was involved with a well known NYC Chophouse that featured, "Mutton Chops", we reserved the "Sirloin" from the Shortloins we aged that we boned out and trimmed for service to regular customers as "Mutton Steaks'. They were served whole or sliced table side as the patrons requested, was so popular it was never placed on the menu and often sold out since only 1 serving was available from every Short Loin. The Meat was very tender with a emphasis on the character anticipated by customers who were familiar with Mutton well aged. I'm surprised that Mutton isn't more generally available, since if prepared properly it is often better tasting then Lamb. Even the less tender cut's aren't very different tasting then Lamb, when made as , "Kabobs", "Stews" and "Braised". Irwin

Dave: I would recommend that you use a thin coating of Corn or Potato Starch instead of Flour on your skins a trick that the Chinese Chef's often use in Crisping Skins. It also tastes better if you add some White Pepper to the Skins before Cooking. Do not add salt as it will be better for your oil and finish if this is added afterward. Irwin

Scott & Franktex: I have enjoyed your progress in trying to make the ideal Ribs and Char Sui and will try and reiterate as well as adjust some of my previous comments. The ingredient that I left out as a option that is used in most commercially prepared recipes was , "Maltose" as it requires more attention when being used and is most often only used for the final Glaze or finish to provide the patina or shine that will stand up for a longer time commercially. It's rarely used because it's more expensive and the Pork Rib's and Char Sui on display hanging are generally sold out quickly. Most Pork Roasters rarely use any Ginger or Garlic in the preparation, but I feel that it does taste better if applied. White Pepper, Dark Soy, Red Color, Apricot Puree and Sugar are a given, anything else that you add is a preference or something you do to make it special. It will taste good even with Orange, Cherry, Pineapple or whatever you prefer as long as it compliments the Pork. I did lurk on the postings about Char Sui and it was interesting to observe the variations suggested. I found that the best way to try to make your own recipe is to purchase some Ribs and Char Sui from any supplier that you favor, and compare it with your variations until you find a recipe that tastes better. After all your making it your way, they are attempting to make it for everyone. In almost every retailer they use the same Marinade and Finish for both the Roast Pork and Ribs they merchandise. The places selling to mostly Asian patrons generally use "CT Pork Butts" for their Char Sui as it's a better mixture of Fat and Lean for Roasting and preferred by customers. The Roast Pork served in most Restaurants not located in ethnic areas is made from the Pork Loin. leaner and more consistent. I hope that when you finally succeed in achieving the formula your most pleased with that you take some pictures and share your achievement with us all on eGullet. Irwin

Sun-Ki & Montrachet: The beef being utilized in the photos appears to be the "Skirt Steak" or "Diaphragm" from the Forequarter. This is what is used at all the, "Gyukaku Restaurants" in Japan as well as for, "Fajita" in many Mexican Dishes. In "Honolulu" the Hanger Steak's from all the Island Slaughter Houses such as Hawaii Meats was traditionally pre-ordered by Chinese Jobbers who supplied the majority of Chop Suey Restaurants with this cut for their Beef Dishes, especially the Island Favorites of Beef Tomato and Beef Chow Fun with Peppers. The, "Islands" best , "Pippikalua" was also made from Hanger Steak when available. When I wanted to order this cut for personal use or customers request I would need to arrange this in advance and for only a limited number of pieces. It started to become more available when the New Zealand/Australian Frozen Boxed Flank Steaks were imported at a lower price and constant availability for the expanding market. Is there still availability of local Beef in the Island's ? I always felt that the , "Onglet Steaks" I often prepared at, "Lisboa", for various European Chef's who were employed in Honolulu Restaurant's that I arranged from Beef provided by the, "Robinson Ranch" that we aged was the best I have ever eaten anywhere, and I learned about using the cut in French, Italian and Spanish Restaurant's. Any visitor should try and enjoy the taste of the Local Pork from the Islands as its generally smaller, leaner with better taste and character then the mainland pork. Irwin

Try stores in the International District, such as Lums Seafood. They are also available at both, "Ranch 99 Markets", in Edmonds or Kent delived fresh daily at about 1/2 the price. Irwin

"Pastrami" New York Style was always prepared from the "Navel Plate" of the Beef Forequarter. This is how it was designated in the original "USDA" Meat guides. In England and Europe the "Spiced Beef" was often prepared from the whole forequarter cut, some times called the "Silver Tip" that was popularly cured and corned and merchandised as "Salt Beef". It's only recently that the American Purveyors began using "Whole Top Rounds" or "Insides", as well as Whole Boned Briskets, Jobber Trimmed Briskets and Flat Briskets for making both Corned Beef and Pastrami. I have even tried a Whole Top Sirloin Smoked and Cured as Pastrami. That's why if you shop at almost any Deli, Chain Store or Retailer on the West Coast you'll observe Corned Beef and Pastrami being sold by the pound from various type of Beef Cuts, also lets not forget Turkey Pastrami. I dis notice on my recent visit to NYC and environs that the majority of Chain Stores offered Pastrami in several variations, mostly from the Brisket but also from the Top Round, but almost all the Kosher Style and Kosher Meats were from Navel Plate and Brisket. Deli Meats are better in NYC and it was even more special that the "BAGELS" were always [where I bought them] actually, "SEEDED" on both sides, something I've never seen anywhere in Seattle. I hope this information makes everything more understandable, but I still haven't tried the best looking Pastrami I have ever seen that was made by "Chef Fowkes" on eGullet.. Irwin And Ed Levine in the April 30, 2003, New York Times says: Although, I think Gugino is using Levine as his authority. I believe there's plenty of pastrami out there that's not made from plate, so I wouldn't phrase it quite the way they do, but as far as I know 100% of the pastrami at Katz's is made from plate/navel. I've never heard anybody at Katz's use the word "plate," though. It's always "navel" in my experience. Having never butchered a side of beef, I'm not entirely equipped to speak with authority on these matters, but I believe (also to agree with SteveW) that, to confuse matters more, plate is brisket. However, it is a subset. In other words, a whole brisket has a point end and a plate end. I believe (and again I'm no butcher) the carcass has something like 12 ribs, and that between ribs 5 and 6 is the line of demarcation between the brisket and the plate but that a full brisket or full plate would include both. Which is to say -- I think, maybe -- you can go to Schwartz's and ask for plate and you'll be getting the same part of the brisket you'd get at Katz's. Someone with superior butchering knowledge could certainly expand upon and clarify this, though -- I could easily be wrong about all of it. ←

I was able to eat at "Luger's" twice during my recent NYC visit as a guest of my client's who wanted to keep on my good side, knowing that I was familiar with the operation. It was fun to me as I was able to dine anonymously since all the employee's who knew me in my previous guise [485 pounds] did not know me in my svelte recent guise [185 pounds]. IF any of the owners had appeared I would have had to say hello but no one showed so I just enjoyed as a regular customer. I started as usual with the Lamb Chops and Bacon Appetizers and they were still exceptional. For entrée at Lunch I stuck to mt Hamburger while my host's ordered a Steak for 3 that I of course tasted some of the Strip and Fillet slice cooked rare as ordered. Fried Potato's and Creamed Spinach were NYC Steak House Good. Strudel for dessert with schlag was reminiscent. The first time was for Lunch the second meal was for dinner with a tomato onions salad added, same appetizers, German Potatoes in place of French Fries, no Burger but several Steaks for three and I ordered Lamb Chops to bring home to the Hampton's for my daughters Breakfast that she enjoyed Cold with a naughty grin, sharing with her husband after I took the kid's crabbing. [for Blackfish Bait] The Restaurant still maintains it's Quality and Standards in the Traditional manner and New Yorkers are fortunate that they still have several places that are still willing and able to continue doing this in a responsible manner. I have eaten at Lugers for over 55 years and it still is a special treat. Irwin

When, "Tater Tot's" were first being tested and introduced into the market, at that time only for Restaurant's in 30 pound cartons of 6 five pound bag's I worked on a program to test them for catering. This was in the 1960's when Frozen French Fries were still a novelty and processed potatoes pre-cut were available for Restaurants. I convinced several well known Caterer's in NYC to offer them in place of Baked Potatoes or Rissole Potatoes as a option on Banquet Menus. It only took 2 month's to make them the item du jour with the others being $$ options. Customers liked them since they came to the tables hot, were easy to eat, looked nice and were well portioned. At the time they seemed special. Caterers loved them, since a 5 pound bag equal 25 nice portions with no labor cost, no frying required and less expense then any other item on the menu. They were easy to set up and prepare for service. All it required was to put a bag onto a baking pan, spread it out and put into the oven to heat. The Tot's didn't stick, dry out, browned nicely and after being browned were able to keep at low temperature until being served with no change in taste or appearance. This was very popular and successful for over 5 years until they were introduced into the Fast Food and Retail packages. At that time they were a favorite at school lunches ans advertised at a Mexican style fast food chain seasoned. Was wondering if "Jason" remembers them from Great Neck, since this was one location that several Kosher Caterer's were using the Tot's since they were certified Kosher. Irwin

Jason ["Fai Chai"] Your the insider at the source [Luigi' and also know my phone number. I give you permission to ask Luigi what my instructions are when i place my order. I enjoy the Calzone with some extra sauce and sometimes request some for various types of pies. I feel it's the best in town, done my way. I also always remind the order taker to advise when placing my order that the pie should be cooked very well done to allow the bottom of the crust to solidify and set, so I can fold my slices NY style. One thing about ,"Pagliacci" is that in my case the delivery person waits until I check the pie to see if it's done my way. The few times that it wasn't it was quickly replaced with a smile, but I tip well and the service is always good. My way is the only way that a oven without the high heat can manage to come close to NY Style, when the thermostats are customized to bake at 750/850 degrees at the better Pizza places. Irwin

I have been fortunate to have been able to enjoy drinking coffee in many countries around the world, often in street stalls as well as restaurants and private homes. I personally feel that some of the worst coffee's are being served at many chain restaurants in the USA and England. It's gotten better the last 10 years, but still I generally take my coffee and Melitta with me on all trips since I enjoy my morning coffee, that tastes like coffee. For years I ordered a custom blend of dark roasted coffee's from "Peets Coffee", the originators of the type of dark roasted brought to Starbuck's by their Coffee Roaster, whom is now a the principal of Peets. In the 1990's I started enjoying the Ice and Hot Filter Dripped Coffee served at various Vietnamese Restaurant's, Deli's and Pho places in Seattle and found that I liked the taste better then my custom blends. It was actually better then the Coffee that was served in Saigon. Tracking down the source I was surprised that all the better places were serving coffee from New Orleans, "Café Du Monde" from the French Market packaged pre-ground in 15 ounce tins. This is a blend of Coffee with Chicory. I now drink this regularly but making it in a Melita Filter I use 13 ounces of Coffee in a # 6 Melita Filter to make about 2 quarts of Coffee. This takes some time as it drips slowly but it is what I enjoy, when I serve it to anyone else I add lots of hot water. But bringing this back to the topic of, "South Indian Filter Coffee". during the last 5 years I have introduced this Coffee to many local Seattle area Indian Families who are now enjoying a close approximation of the Coffee they enjoyed at home, with a happy grin on their faces. Often when anyone visits the New Orleans area they return with different brands of Coffee/Chicory Blends, but for price and consistency the "Café Du Monde" is still the best. I have been optimistic that since Vietnam is now the second largest Coffee growing country in the World that they would export a Superior Dark Roasted Coffee/Chicory Blend but with over 10/12 Vietnam Coffee's for sale at Asian Grocers none even come close. One thing I observed in India was that many places served Coffee, but it was generally different at each spot and many seemed to use sweetened condensed milk. Irwin

I would like to make some recommendations about "Pagliacci Pizza" I have been ordering Pizza from then since 1990 and they have almost never provided delivery of any pie that I ordered that wasn't carefully prepared according to my instructions about how I wanted my pie done. I was able to achieve this success because I was frustrated with even attempting to eat Pizza in Seattle, after enjoying it in NYC, New Haven, Philadelphia, Boston and other east coast locations. The Manager in my neighborhood, "Pagliacci" was willing to pay attention and listen to how I preferred they prepare Pizza to my specification. Then by trial and error he managed to meet as closely as possible a close approximation. This is done by working within the capabilities of the Ovens [High Quality] being used and available ingredient's. What's so very special about their method of operation is that no matter when I order a Pizza from anywhere in their delivery are, which has become very extensive they can call up my method of preparation via my home telephone number and name from their extensive computer file of all customers preferences this applies to the , Calzone's" as well. They understand how I prefer my Pizza be baked, especially how I want the crust finished and my topping to be cooked together. The deliveries are always quick and amazingly enough in this day and age many of the driver and the manager are still employed. I did know the previous owners personally after I became a customer and Jason [Fai Chai] is a good friend whom I met through eGullet, but my feeling are objective since I never kid about food. The new owners have certainly tried to maintain and continue business by being service and quality orientated. I have tried Pizza at almost every place as I still seek what I can't obtain. There are several places that do prepare acceptable pie's, but not as consistent as they should. Certainly not for delivery. Irwin

Scott: About the "Soy Sauce" I'm pretty sure that not many "Chinese Restaurant's" would be using "Kikkoman Soy", certainly never saw it used in Hong Kong. The more popular soy's used in Hong Kong used to be , "Amoy" and, "Pearl River" Brand's as they were more readily available. There are many very good Soy's being marketed, try tasting several and use the one that you like best. There are many dishes that taste enhanced if you use "Fish Soy", especially in Thai, Vietnam or Philippine Dishes. Indian Cuisine is very regional in flavor, taste, character and use of Heat in recipes, the different regional dishes are slowly becoming available in different metropolitan areas, I'm very impressed with the Punjabi Sweets that are being introduced together with many interesting vegetarian preparations that I'm certain will be fusioned into other Restaurants as Asia dishes have previously. I have always tried to be innovative, plus observant and felt that in Hong Kong there was a niche market available for the "Spare Ribs" as a item for my Restaurant's. I actually was cognizant about how they were prepared by friends whose family operated several Chinese Restaurants in NYC who assisted when we put together, "Schmulka Bernstein's" NY C's first Kosher Chinese Restaurant combined with a Kosher Deli. In Hong Kong we operated various ethnic Chinese Restaurants that have remained popular since the 1960's as well as Bakeries and European Type places that are still in business. In 1965 on, Walter Cronkite's CBS News program, my comment was that it was about time we evened up the market, by opening a NYC style Deli, Bakery Restaurant that's still open. I am curious as well. As an Indian restaurant food fanatic, I have labored for years attempting to recreate my favorite dishes at home. Cookbooks/online recipes have been very little help. Thanks to intelligent members in forums like this, I've been able to accelerate my learning curve a bit. I have been meaning to ask you how you became the keeper of the sacred spare rib knowledge Did you do it by tasting/trial and error or did you hire a short order Chinese chef for one of your restaurants? ←

I feel that this "LIST" is ridiculous ! Since I've actually eaten at 22 of the 100 restaurants on the list it's even stranger. I'm sure that there are more then 100 Restaurants located in Flushing, NY or Los Angles and San Francisco that are certainly better then almost all the places on this joke of a list. I can think of Restaurant's in Seattle, Brooklyn and Suburbs of LA and San Francisco that are equal to or better then the majority listed. Some of them listed are actually awful compared to almost many neighborhood operations in my estimation. I've enjoyed meals at places in Boston, Philadelphia, Kent or Renton, Wa and Honolulu that certainly are better then the majority. If this list had included service, decor, areas or locations it would still be quite questionable as a realistic best of whatever. If they had included Vancouver, Canada there wouldn't be room for any Restaurants except Canadian on the list since Canada permit's the majority of ingredients to be imported directly from the source, while in the USA they must make to often. Also there has been more early immigration substantial capitol invested in Western Canada that brought true food service professionals to immigrate. I and many others feel that some of the best Chinese Food anywhere is offered in Vancouver, but during the last 7/10 years both the East Coast and West Coast of America are slowly catching up. Contrary to many thoughts the highest earning for competent Chinese Chef's is still Hong Kong and the volume of sales/rents per square foot are higher then anywhere else except maybe the Ginza in Japan. Does anyone else share my feelings or am I only making noise ? Irwin

Sorry I'm still not cognizant about the new way of posting to include the quote: Scott: my response> I did indeed enjoy several types of Spare Ribs in NYC and they were all very good, but I was privileged to be eating with Chinese friends who went out of the way to make sure I enjoyed the old style and the authentic styles. Your correct about the no basting, also marinating is a matter of preference, most Restaurant's turnover is to large to generally do more then superficial marination. I feel its advisable if your using the larger Pork Rib Slabs [5 pounds up]. But if you use the 2/3 pounders or even 3 plus it's not going to be much different then just providing a pre-roasting dip or brush over to the pork slabs. One step that the professional roaster do perform is to allow the Pork Slabs to Hang for about 1 to 2 hours after being taken out of the Cooler in a area with a fan to let the meat set and dry on the exterior prior to Roasting. They are raw before Roasting. I suggest making a net search for: Chinese Roasting Ovens so you can visualize how the meats, ducks etc are actually prepared. Also check Asian Restaurant Equipment for information. I actually have used these ovens in various types of Restaurants with adapters for Smoking and preparation of different types of meats and fish with great success. Where you observe the Duck's, Chickens, Suckling Pig, Char Sue etc are Displays with Heat Lamps, glassed in per Health Department regulations for prepared meats. The hooks that they often Hang the Meats on are what they are hung from in the Oven while Cooking. I'm generally curious about many of the recipes available for most ethnic foods often available to the public, probably most are acceptable, but very few are authentic. It's important to let your palette, taste buds and experience guide you to find the way by tasting, looking, touching and eating. I have found very few dishes that I haven't been able to replicate, some times improve or adapt to anything I've previously tasted. But this comes through experience, curiosity, investigating and learning everything you can, just because it's what's your interested in doing out of a desire for knowledge, because it fun, and more important I was paid for doing recipes and menu's. Being semi-retired the hardest thing I try to learn is to just be a customer. Irwin

The Mystery of "Fried Rice" as it's evolved in America is something that can be attributed to the "New York City" evolution of Cantonese Restaurant's that apparently began in Shanghai sometime in the 1920's. Fried Rice, Egg Fu Yong, Shrimp in Lobster Sauce, Lobster Cantonese. Egg Drop Soup, Roast Pork, Spare Ribs, Lo Mein and Egg Rolls, Chop Suey and Chow Mein are dishes that became part of the East Coast Chinese Restaurants that were so popular for many years. "Fried Rice" that is regularly served in authentic or conventional Chinese Restaurants is most common the "Yangzhou Fried Rice" also known as "Golden Rice". It contains no Soy Sauce or Oyster Sauce. In fact Salt is often added to the Rice. The Vegetables, Meats or whatever else that's added isn't specific. The one common denominator of this kind of Fried Rice is that it's customary to Coat the Grains of Rice with Eggs. This is often done almost when the Rice and added ingredients are Cooked at which time a well is made into the center of the Rice and 2 pre-stirred Eggs are placed into the well and quickly mixed into the Rice Mixture afterward it's quickly plated and served. In "NYC" or more American Style Chinese Restaurants it would have been prepared with since Onions, Scallions, Bean Sprouts, Shredded or Diced Carrots, Celery, Roast Pork, Shrimp, Chicken, Peas, Water Chestnuts, Egg and Dark or Regular Soy Sauce as well as Maggi Sauce. Originally some Garlic and Ginger was used because the Oil most common to Chinese Cooking was a inexpensive Peanut Oil that required the Garlic, Ginger combination to remove the Peanut Taste it was generally scooped out of the hot oil in the wok and discarded. One very common addition to many Fried Rices served is that often some rich Chicken or Pork Broth is added to enhance, moisturize and improve flavor to the Rice as it's being Fried under high heat in the Wok. It really makes a difference in the finished product. Even in Seattle where I'm now living there are still several Restaurants that make the NYC Style Fried Rice and I personally prefer it to the Yangzhou Style served at most ethnic Chinese Restaurants. The one type of Rice Dish that is popular in Shanghai Restaurants in Hong Kong and China that I haven't seen served in the States is the "Vegetable Rice" available at Dinner time that a favorite of Students, Vegetarians and many other customers. Has anyone else found this dish in America ? Fried Rice is fun, make it your way, different every time. I never thought I could eat it made with Pineapple but now I've even seen Mexican Fried Rice. Irwin

Scott: Thank you for your allocates, especially since it's welcoming me back after a 1 1/2 month visit to NYC. You've done a good job putting together a comparable "Spare Rib" recipe prepared in a home oven. About the Plum Sauce Apricot adaptation, please remember that Plum Sauce is a standard Restaurant Condiment purchased prepared in almost every restaurant at a price generally higher them "Apricot's Dried, Apricot Jam or Apricot Puree's". In most instances Dried Apricots are the least expensive, followed by Commercially Packed Jams in # 10 Cans or 5 Gallon Containers. In NYC Style Chinese Restaurants the price was most important in finishing the Pork and the Ribs. In fact often Brown or White Sugar were added, with some vinegar, sherry. Maggi Sauce, MSG, White Pepper and often some Dark Soy into the Marinate. The hardest thing to do at home is copy the effect of a "Chinese Roasting Oven" where the Meats or Ribs are hung standing upright from Hooks placed at the top of the Oven for the Roasting Process. The items being Roasted were not basted until the Meats are almost ready, where a final glazed effected is made by increasing the heat after basting, after the meats are removed they are generally hung suspended during the cooling process. The temperature is not very high during the initial roasting, but it's about 450/550 during the last few minutes. During the Roasting there is a drip pan containing water to catch all the drippings and keep the meats moist, this must be watched and often topped up, but makes a delicious sauce. When you are ready to serve the Pork or Ribs it's easiest to Broil them in a Steel Pan [Pie Tins Work] under high heat in your oven Broiler. Most NYC Chinese Restaurants used a underfire Radiant Heat Broiler for this purpose, but it works well with any type of Broiler, only long enough to bring to a hot sizzle on the surface after being warmed up in the oven to about 135/145 degrees. Enjoy, Irwin

Cantonese food in my opinion was always considered to be the most elegant, subtle and more important adaptable of the ethinic food of China. This is appearent in the USA where it's not unusual to see Restaurants switching from Cantonese, to other types of more popular types of fashionable Chinese foods with no change in management. The one thing we should all be thankful for is that the "Dim Sum" or "Yum Cha" that has become so popular for all it's variations, tastes and flavors is one of the few traditional Cantonese Foods now so popular in most cities where it's being served. I feel that the "Cantonese Methods' of preparing Seafood, Soups and Banquet presentations in most ways are superior then those from anywhere else in China. It's important to take into consideration that for many years the bounty of items from everywhere in China were often available only in "Hong Kong" where only the best were shipped reguarly. Things that were taken for granted in "Hong Kong" were not available in the local markets, such as "Shanghai Freshwater Crab", Finest Pork, Ducks, Geese, Chicken, Vegetables, Codiments, Spices or almost anything that was special or unique to any area. These food items were incorperated into Cantonese Dishes and eventually into their regional presentations as immigration into Hong Kong increased. Since there was such a largesse of available ingredients in the marketplace even those types of foods aquired a Cantonese influence. That's why I feel that many of the interpertations of many ethinic cusines both in China or exported all have some influence from the Hong Kong Cantonese enviorment that sutained the popularity of these different foods. During the "Cultural Revolution" except for only a few establishments located in big cities and operated by the government mostly to accomodate visitors there were almost no restaurants available to serice the local populations except those who maintained mediocre menus and service providing mostly institutional type meals at moderate prices with limited hours of service. Again it's important the every Cantonese establishment always provided, many types of codiments, oils and enhancers to every customer who wished to jazz up the meals being provided. This was during a period where oil, meats, rice and almost everything else was rationed on the mainland for every consumer. Irwin

I realize that there may be many who for whatever reason disagree with my opinion about ,"MSG" and those who feel that they suffer from allergies or whatever from eating anything that contains, "MSG". We were engaged in a private study by a client who wanted to be sure about the "MSG" used in foods, either natural or added to the items being served at homes or restaurants. What was the most convincing reason toward our accepting this assignment was that they were almost naturally available in some context in everyones general diet. Several of my staff were amazed that it was a natural ingredient in larger them commercially used amounts in the human womans nursing breast milk provided to babies, that led us in our inquiries to ask if those alleging effects had been nursed as babies. The majority of them had in fact been nurtured by MSG high Mothers Milk. Our surveys taking place over several years were done in Asia, Europe, Canada and the United States. We choose Various Ethnic Restaurants, Fast Food, University Dining Halls. Hospitals and Restaurants Popular in every area. We had free access to all Kitchens, Preparation, Receiving and anyplace that had anything to do with all Food Prep and Service. Even Vegetarian, Vegan and Organic Food places were included. We kept logs, taped responses and kept our own counsel except to the client about the results. After the testing was completed, covering 5,000 plus interviews to consumers, servers, cooks and everyone having anything to do with the operations our conclusions showed. There was NO indication that anyone we surveyed had a actual allergic or physical effect when eating foods that contained or had any form of "MSG" added. What seemed to be the most strange generally bewildering thing we noticed was that many of those who complained the most were regular users of sauce, condiments, flavorings and dishes that were enhanced by "MSG". This was especially noticeable in Asian and European Restaurants where condiments like, "Maggi" or "Soy Sauces" were consumed without I'll effects, especially after the consumers made sure to insist that no, "MSG" being added to or included with any dishes they ordered, such as Steamed Vegetable with Oyster Sauce or adding various "Hot Sauces" served on the side or left on Tables for seasoning. Many Cooks did not add any "MSG" to the dishes being served since they followed customers instructions they were complying. They weren't taking into consideration that many of the flavors or seasonings employed in the preparation of many foods as well as the "Mis en Plais" all may have been enhanced with. "MSG". Certainly the Dried Items, Norri Sea Weed, Cilantro, Parsley. Dried Watercress or Dried Scallops, Oyster Sauce and many other variables all have "MSG" yet some how it didn't effect the customers. The one thing that did legitimately effect customers was that in some lower priced or poorly run Restaurants there was a excess of "MSG" applied to Soups, Broths and other dishes that invariably made the customers more thirsty so If it was in Bars and Lounges in Japan or Korea it increased consumption of beverages, in many places it certainly seemed to make customers drink more fluids. It also seemed to have a similar effect of adding sodium to ones diet, even though not as bad as using to much salt, but it still was something to consider in low sodium diets. Have you ever read the labels and observed how many low sodium products contain enhancers with some sodium type product. I'm sure that those who are effected with "MSG" in any form should pursue some form of controlled and supervised testing by those knowledgeable about how insidious this naturally occurring product is in our diets to attempt to find out what part of MSG or Amino Acids are the culprits, our survey was done objectively without any goal or interested party being involved in any way but it was not scientific only informative. I concur that like salt, sugar, pepper or any other anything used in preparing foods it's best if done in moderation. The most often use of MSG was in those Restaurants who often weren't aware that "MSG" as a enhancer should not be used with foods that were being Salted or Sugared without taking into consideration that MSG, SALT or SUGAR must be very carefully used together. We in fact recommended to Restaurants that used Salt before or just after platting for the Customers Service restrain from doing this in the future and allow customers to add the salt for their own taste. It seemed to clash with the finish if there was "MSG" used in the preparation, when immediately coming off the heat, but was complimentary to the taste after cooling slightly after being served. Hope that this information was of some interest. Irwin