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I thought that I would mention something not well known about Kobe/Wagyu Beef. In Honolulu, Hawaii the Hawaiian Beef Company during the 1970/80's regularly shipped live Beef from Honolulu by air to Kobe that was selected by the Japanese Beef Buyers to improve their stocks of Cattle. The favorite selections were from the "Robinson Ranch" where the often produced smaller beef that would often Grade Prime with excellent marbling and configuration after being kept on the feedlot. After the success of the raising and breeding of the original Hawaiian Beef they shipped regularly from the Islands to enhance their brood selections, but made much less top quality available locally. Irwin

carswell: When the Hindquarter is separated from the Forequarter the "Diaphragm" is split when butchered between the quarters. In some regions of the world this is often called "Thin Skirt" from the Forequarter and "Thick Skirt" from the Hindquarter. There are other places that will remove the Whole Diaphragm or Skirt from the Split Carcass before breaking the Beef into Quarters but this varies to some degree according to culture, traditions or local preferences. It wasn't to long ago that most hindquarter "Diaphragm or Skirt" was merchandised as "Ground Sirloin" that was some of the tastiest Ground Beef sold in many Retail Markets, but it's rarely merchandised that way any longer. For a long time the "Steak Sandwiches" featured by various Luncheonettes and Fast Food Restaurants as well as some moderate priced Steakhouses was made from 'Thick Skirt or Diaphragm" Skinned, Cut into Portion size anywhere from 3 to 8 ounces then Run thru the "Steak Cuber" to flatten and tenderize the Beef that was layered, separated by Butcher Paper and Grilled , Broiled or even Pan Fried to order as, Steak Sandwich or Club Steak or Braised as "Swiss Steak". Now most Markets cut these items from, "Top Round", "Eye Round" or "Knuckle" known as "Sirloin Tip", some Steak Restaurants use the, "Bottom Sirloin" Known as "Triangle Tips" as well. It was rarely available in Retail Meat Markets as most Purveyors ordered the Beef Quarters without the Skirt or Hanging Tender included. It was left out officially starting when we published the Original USDA Meat Guides for Primal and Boxed Meat Cuts by numeric designation. In retrospect after reading the original post I feel that the cut of beef referred to is sometimes called the , "Ball Steak", cut from where the Knuckle breaks from the Ball Joint. It is sometimes featured trimmed portioned, shaped and wrapped with Bacon as a moderate priced "Fillet Steak" that customers very frequently assume to be due to it's appearance as "Fillet Mignon". It also makes delicious Sandwich Steaks when pounded between 2 pieces or Plastic or Wax Paper to make it a equal thickness for cooking quickly. Irwin

This cut if often known as the, "Diaphragm" , "Romanian Tenderloin", "Skirt Steak" and various other regional names. It's popularity increased since it often considered the best cut of beef for, "Fajitas" but it has even become more popular since many beef eaters feel that it tastes better then the so called, "Hanging Tender", "Hanger Steak" or, "Onglet" and makes great Grilled Steak Sandwiches. For many years the Diaphragm, Flank and Hanger Steaks were the mainstay of beef used in Asian Cooking and the Mexican community due to taste, character and more important price but now that's no longer the case. They are most often now sold skinned in Meat Displays or Rolled Up and tied in most parts of the states. I still enjoy them seasoned with chopped garlic, cracked black pepper and quickly seared over hot coals as a tasty, chewy real Beef flavored Steak. Irwin

I would like to recommend that if your interested in trying, "Ginger" to alleviate some of the symptoms of morning sickness to try: "Trader Joe's" Uncrystallized "Candied Ginger" imported by them from, "Thailand". Another superior product is a "Freeze Dried", Ginger Beverage imported from China available at many Asian Grocers as "Xiang Yuan" Ginger Crystal Beverage in a high ginger concentrate low sugar in individual packets that is the finest Ginger Beverage available. Whatever Ginger that you utilize I definitely suggest that you also take "Vitamin B-6" 100 MG Tablets generally available at "Walgreen's" at $3.99 per 100 Tablets. This combination work's on almost every mother to be in many Asian and Russian Communities. One thing that I've never been able to figure out is why so many woman seem to suddenly crave or prefer variations of, "Peanut Butter" on English Muffin's, Toast or often by the Spoonful during morning sickness ? I have known several that were only able to eat Peanut Butter to begin their day. Irwin

About "PNW" Crabs I would like to say that I have personally been eating "Dungeness Crab" at least one a month for over 15 years and never had a Crab that wasn't delicious if prepared properly. I only eat Live Fresh Crabs cooked to order at restaurants or Home, never Frozen or Pre-Boiled or Processed. Concerning the attitude of servers in Restaurants I have seen this occur all over the world, especially at locations that service tourists or travelers mixed with some local patronage. I don't agree with the attitude because any competent server should be able to surmise the type of clientèle being served. There are many customers who stray into places serving ethnic food that they aren't cognizant about and order dishes that may have not been appreciated by other customers previously that the employees are not comfortable serving as they knew that the dishes weren't appreciated previously. This could sometimes apply to Whole Crabs, Shrimps served in the Shell with Heads, Whole Quails or Squab and sometimes even in 2004, escargots, or squid. I had a place in Hawaii where we served African, Portuguese, Spanish, Goan and other Dishes that were extremely hot and spicy based on 1,3,5.8 and 10 stars of heat. Many customers would insist that they wanted 5 star or even 10 stars because they LOVED HOT SPICY FOODS. When this happened and our staff wasn't absolutely sure that the customers actually would enjoy dishes this hot we had one simple way to gage their familiarity with. HOT FOOD. I or one of my Captains would bring a Bottle of Tabasco Sauce over to the table with some slices of French Bread and Ice Water. I would take a Teaspoon Fill it with Tabasco, Put a Slice of Bread on the Plate and advise, that we required anyone who hadn't eaten at our Restaurant previously who insisted on ordering HOT FOOD to taste a teaspoon of Tabasco Sauce that was milder then our 3 Star Hot Sauce. [TRUTH] The majority would thank us for the warning, a few tried and laughed at us that the Tabasco wasn't that Hot, other would have problems with the Tabasco and request 1 Star or ask if we could make a 2 Star. Even then it wasn't unusual for those that still insisted on 5 Star to move their Entrée around a lot and not be able to really eat and enjoy the dish due to pride. The majority were hooked by the heat who enjoyed spicy hot dishes and became regular customers. Asians, Africans and Indians were always served Dishes as they requested, most South Americans, Jamaicans and Mexicans also enjoyed the various Hot Dishes, but preferred Hot Chilli's as a side dish. I still in Seattle and especially in Lakewood must attempt to explain to servers in Korean Restaurants that I want my dishes cook in the authentic manner. Irwin [HOT]

Another first on UWS as I remember was that two , "Cuban Style Chinese" Restaurants opened at locations that had been previously operated as "Luncheonette's" [any of these still around]. It seemed that they were doing pretty good business, even serving some "Cuban Sandwiches" and the dishes were reminiscent of those offered in, "Havana". They did not serve "Cuban Coffee" but I used to enjoy them for their attempts at "Fusion Cuisine" not as a style, but because that what they served. Some of the dishes were "Spicy" and others had a "Latin Flavor" that was interesting and different then the "NYC" Cantonese Restaurants all over the UWS. They were the first "Chinese" anything places that regularly served Beans that I was aware of in the States. It wasn't until I lived in Hong Kong that I became accustomed to having Beans at many Chines Restaurants, especially those that featured "Roasted Items". Irwin

Goat Meat is generally available at many Mexican and Halal Markets. It is always for sale at both "Ranch 99" Market's at the Great Wall Shopping Center in Kent and at the newer location on Route 99/Aurora in Edmonds. After you find us, tell us how your prepared your Goat. I generally prepare as a Middle Eastern Stew or Kabobs. Irwin

I don't know why, but somehow this article seemed to evolve from the comments on our eGullet thread. I find it ironical how often these type of pieces are written in many newspapers one or two days after they are initially posted on eGullet. Curious about the percentile that ever mention where their bright ideas came from, but then I do know as a fact that eGullet is read, discussed and used as a source at almost every food related media, television, radio, print, internet or whatever. Has anyone else noticed this media trend ? Irwin

I couldn't resist taking Kyle up on his offer, especially after enjoying the incredible creama on the photo's. It's for real, but something Kyle didn't mention about his making this type of espresso, is that it's his palette for making a picture on every cup of espresso he prepares. If there's going to be a Barista contest I'm backing Kyle all the way. You actually have to think twice before stirring and drinking your cup. I hadn't stopped in "Zoka" previously but after serving my grandchildren 2 pieces of the Berry Pastries both large and very delicious it was fun to look at their berry blue faces with the big grins. I'm pretty sure that this is the start of a new trend in elevating the appearance and taste of espresso, that will soon become popular all over the states. Years ago in the non-automatic Espresso Machines we used a similar method for merchandising after dinner Vienna Roast De-café Coffee made to order in Mugs or large Cups in our Espresso Machine, at that time we made excuses for the "Creama" by explaining that the De-Café was prepared to order in a Pressure Filter. Customers really enjoyed that De=Café and more important liked it so much that they willingly paid extra for the second cup. [This was during the time when packet's of "Sanka" were very popular.] We purchased our Vienna Roast De-Cafe from the "Thanksgiving Coffee Company" in Fort Bragg, Ca. it was then excellent and I'm sure it's still superior today. Drop into 'ZoKa" and drink a cup of intresting artistic Coffee, and you'll be able to say I was there when, but don't forget the Pastry. Irwin

I'm sorry that I didn't add this into my original posting. All the little gestures, squatting, sitting down and the rest of the baloney are in fact: Provided in training at the types of places in manuals provided by those "MBA"s who don't have a clue about making money, or any original thoughts. Their "Motto" is adapt, copy and don't take any chances. So it gets stale even quicker. In our society it doesn't take very long for a novelty to get tired, FAST. But it takes much longer for management to move their BUTTS. After all they spent time and effort putting together the instructions. DAH ! The Restaurant Business is competitive, Chains can't sell tradition or experience, so always turn to gimmicks or hooks. None last very long, because customers are generally smarter then chain management. Tradition in service always wins. We even hired Hostess who were expected to babysit or pay extra attention to children, especially those who were difficult. The Hostess with the most-est in doing that part of their job, were quickly promoted to Waitress. It taught them how to deal with families, plus again encouraged repeat business and recommendations from families. Everything done in the business is related to the bottom line. Irwin

Who are they kidding. It's amatuerville at "CNN". Every real server whom I ever worked with that generally did better on tips was more professional in their demeanor, looked after their customers, quickly responded to customers needs, and observed the mood , attitude and demeanor of every table being served. A smart wait person is often a quick study, in gaging and judging customers requirements. The best way to build up tips is to be sharp enough to remember repeat customers. by simply saying nice to see you again, and even more important to remember what cocktail, wine or something about the previous time they had patronized the Restaurant. Even before Computers we encouraged operators to keep guest histories of any customers who made reservation, used credit cards or whom we were able to figure out some way of remembering them. Another thing it always important to greet customers on arrival, and especially to say goodnight, thank you, and please come again. The contrived type of setting up customers doesn't work effectively and gets tired quickly. Treating people with respect, recognizing them as persons are what bests builds tips and sales for the business and servers. It's so effective in many communities where many places aren't interested in trying harder by paying attention to your most important customers, REPEAT CUSTOMERS, that this type of business policy always builds up sales, recommendations and reputations that allow newcomers to become profitable and well known by filling a void. It's important not to ever take customers for granted, and always make sure that they receive consistent quality of food, beverages and service each and every time they patronize your establishment. One thing few operators seem not to be able to learn, is a little thing that causes customers to be suspicious, and makes them wonder is this: WAS EVERYTHING OKAY ? that's a real NO NO, especially since it often done repeatedly by what I call, "Robotic Management" if I'm eating at a place it always gives me the creeps hoping that there wasn't something wrong with my meal. Good servers immediately bring to managements attention any dish thats seems to have not been enjoyed by customers. If this happens, it you chance to inquire, very low keyed : I hope you've enjoyed dinner tonight. Then Gage the response and deal with it accordingly, often it's only because some one wasn't hungry or either they or some one else in party may have suggested something that they didn't enjoy, but politely just moved it around the plate. Being low keyed avoids embarrassment. If there time it's nice to tell the server to provide the customer some type of treat with our compliments. If theres any indication that the fault was the establishment, apologize, take it off the check and again a treat is often appreciated. YOUR JOB IS TO BRING THEM BACK AGAIN. Irwin

I'm enjoying this topic. I can almost visualize some of the meals I enjoyed thru the years. My secret place to impress dates with my sophistication after a inexpensive Chinese meal was alway "Dessert and Coffee" at the "Éclair". I enjoyed what my compatriot, "George Lang" had done to bring back to life, "Café des Artistes". When I was setting up the Kitchens and Menus for Warner LeRoy after he had acquired the , "Tavern on the Green", I was awed by the Fantastic Theatrical Decorations he had managed to put together. But to me nothing impressive then the "Tiffany Glass" that was used at "Maxwell's Pub", wonder what happened to that. His Menus, and applications were always done very well. "Zum Zum's" originated by Restaurant Associates in the Pam Am Building together with the "Trattoria" and "Charley Browns". There were many Chinese Restaurants on the WS that had been open since the 1930's that still exist in various reincarnations, curious if there are still any old fashioned "NYC Cantonese Places" still doing business. The "Olcott Hotel", was owned by the "Slutsky Family" that owned the "Nevele Country Club" and "Hanover Stables". I'm pretty sure that the first modern "Kosher Night Club" was also at a Hotel [Westover?] on 72nd Street across the street from "Mr J's Sacred Cow". Somebody recently told me that there aren't any more of the "Traditional WS Bakeries", still doing business. Hope that's not true. There was a interesting "Hungarian Restaurant on the upper westside that made terrific. Sour Cherry Soup and was very reasonable, a favorite of Colombia students for years, is it still in business? Irwin

The "Tip Top" and "Steinberg's Dairy" were 2 of my favorites growing up, plus the Steakhouse on 72nd Street with the big cows eyes ? I think "Victors" was the first popular "Cuban Restaurant". My "Uncle Levy", opened up "Hebrew National", "Zion" and "Morgan David", Deli's on every few blocks that he set up, operated and sold after they became established. He used the 3 Brand Names because he sold the store with restrictive convents about no other stores with the "Brand" being allowed to open within a certain amount of blocks from the store. Since he used 3 brands he was able to put stores every few blocks. He did this along Broadway from the lower Broadway all the way up to the North End of Manhattan. Some of these stores may still be in business on the West Side, but I haven't done a Broadway Drive in Years, Maybe I'll do one when I visit next month. I think I miss the "Appetizer Stores" the most when I visit NYC, you can still find "Deli's" but "Russ & Daughters" or "Zabars" and "Murray's" seem to be the only places mentioned on eGullet. They used to be all over the 5 Boroughs and the Suburb's, generally seemed busy to a visitor it's hard to understand why there are now so few left. Irwin

If your considering "Salty's" or even the "Waterfront" instead of "Tom Douglas Restaurants" or the "Flying Fish", then i would consider "Chinooks" located at the Fisherman's Terminal offers consistent quality at a reasonable price, very comfortable with better service then many places. Another place often overlooked is "Ponti's" in Fremont overlooking the canal, and for traditional high ticket Seattle experience with some of the best service and tradition plus view is "Canlis". Irwin

scott123: There was something ironical considering that our most popular selling items to our Chinese customers at the "Hong Kong Lindys" Restaurant with the exception of Prime Rib, Deli Items and Peppered Carpetbag Steak was "NYC Asian Barbecued Pork Ribs" and "Char Broiled Marinated Pork Fillet" both of them hadn't been served in Hong Kong before being put on the Lindy's Menu. The customers enjoyed this NYC Asian type of food. I'm pretty sure that even now it's only the Char Sui Pork thats prepared that way at most Roast Shops or Restaurants. Please post and let us know how your, "Red Cooked Pork" came out. Irwin

If you really want something "Very Special" then I suggest that you simply send a "PM" on eGullet to our Chef Abra, who was kind enough to do her Bio this week on this site. Just scroll on the Pacific Northwest sites recent postings and you see "Abra'" Bio with pictures that will be so delicious that you will thank us for the recommendation. Abra isn't just a caterer she's a "Personal Chef" with a excellent reputation, who has hosted and joined fellow eGulleters on several occasions. Irwin

Irwin, if you are talking about "kao yok", that is my favorite way to eat pork belly. I like it stewed with "mui choi" and slices of taro. Is that Hakka in origin? I never knew. Can you recommend a good place in NYC to have that dish? (I should probably ask that in the NY forum, but since I'm here...) Laksa: Your "Kow Yok" dish with Mui Choi and Taro, was much appreciated as soon as Fall/Winter started cooling down in Hong Kong it was featured in the Causeway Bay Tai Pai Tongs baked in clay pots, and several weeks late was regularly offed at many Restaurant's. Thinking of that melting tender Pork makes me start to salivate. Even the Taro Tasted Better then anywhere else when prepared with the Pork. I requested that it be prepared in Honolulu , but almost all the Chefs claimed it was a winter dish. I am not upto date about the NYC area Chinese Restaurants. I anticipate visiting there in September, if you are able to find any please advise, as I would enjoy taking my daughter to go back on memory lane as it was one of her favorite dishes when we lived in Hong Kong. It may not be stylish now, but it's worth the exception. The Branch of the Hakka Restaurant from Honolulu has prepared your favorite several times at their Seattle location, where the "Kow Yok, with Pickled Vegetables is a standard item. The Preparation of the Pork is different for both dishes, I enjoy it no matter how it's done. In Hong Kong the "Foochow", Red Yeast Rice was often utilized in enhancing "Red Cooked Dishes" it was very popular for Braised Whole Chicken and many other items offered at "Specialty Roasters" especially for the seasonal treat of the "Rice Birds", prepared on skewers with at least one dozen Birds that you ate whole. Irwin

scott123: YES: that is the basic "Generic" ingredient list. Used with minor variations in Hong Kong and NYC for many years. We prepared a variation for use by the Roast Cooks at our restaurants in Hong Kong to make the finish consistent and unique to our places. This was done by putting Peeled Mature Ginger that we Stone Ground and added to the Fine Chopped Apricots before Red Cooking [soy] with the Sugar and Red Food Color to give our Pork a little more zing. We also found that by the addition of Vegetable Oil into our Marinade permitted a nicer glaze on the finished Pork Products that our customers liked. We prepared our Marinate in 55 Gallon Drums that we Rotated allowing the base to stand several days before being sent to the individual restaurants in 5 Gallon Containers. If Garlic, Red Fermented Tofu, Bean Paste, Beet Juice or Spices were used it would be very unusual as they could effect the finish of the Roasted Pork. I have known of several places who have used some Cayenne Ground Pepper to enhance the color and spice it up a bit, but it wasn't something done except as a gimmick in some Szechwan Restaurants in NYC because customers often requested Roast Pork and they served it their own style spiced up a bit. Irwin

Laksa: The terminology that I'm guilty of using is the New Yorkesse Chinese Restaurant speak that has evolved from the pre-depression years. The New York that now exists Chinese Cuisine wise is a relatively recent occurrence. For many years the busiest and most popular Chinese Restaurants were located in Jewish Neighborhoods that pretty much no longer exist in the same throughout the City. The neighborhoods that are now considered Jewish are more often populated by variations of Orthodox Communities served by Kosher Chinese Restaurants. When we opened the first Kosher Chinese Restaurant, "Schmulka Bernstiens" we even served a adaptation of "Roast Meat" made from Strips of Veal Prepared in a Chinese Roasting Oven. Even tried serving "Roasted Lamb Ribs" both items were also Colored Red and tasted pretty good. The "Char Sui" served in Hong Kong and in most authentic Chinese Restaurants that feature Roasted Dishes is rarely made from Pork Loin as it is considered to dry and lean for the majority of customers. The Most common cut used is called the "CT Butt" a boneless, trimmed Pork Butt, cut into strips mixing fat with lean meat for flavor. The Pork Belly [My favorite] is best prepared with Pickled Vegetables, "Hakka Style" or Braised to melt in the mouth tenderness. "Szechwan Style" in fact it delicious every way it's prepared. But this was never served to customers in the great majority of NYC's Chinese Restaurants except as a special in those places that wrote these items in Chinese and posted them on the wall. Siu Yok is the same piece of Pork used in making Bacon and Salt Pork in the States. Bacon over most of the rest of the World is prepared from the Pork Shoulder or Gammon except for Canada where "Canadian Bacon" made from the Pork Loin originated. It's true that most Chinese Restaurants are becoming more into menus that are more appropriate and descriptive, mostly in the larger cities and suburbs but the old style still is more generally available when your away from the Asian communities. Irwin

Melissa: Thank you for the interesting article. I became interested in the "Egg Custard Tart's" prior to opening a Portuguese Restaurant in Honolulu, when learning about the origins of Dim Sim" Steamed Nut and Honey Cake", "Curried Puff's" and most interesting of all the "Egg Tart" featured in every Chinese Restaurant serving Dim Sim. In Hong Kong they are attributed to Macau, In China they are generously willing to acknowledge that they came from the Catholic's [Church, Nun's Priests?] We actually had someone who was returning back from Portugal bring back a Carton of several dozen Tarts from, "Belem's Bakery" where we compared them from Tarts we purchased from the two Portuguese Bakery's in Hong Kong and various well known Restaurants. There was quite a bit of similarity, but the filling in the Belems Tarts was better. The Pastry was almost the same, even though the Fat used in making the tarts in Hong Kong with 2 exceptions was Lard. The 2 exceptions mixed some Danish Butter with the Lard, but all the Tarts were crispy flaky and delicious. I understand that the Egg Tarts are popular in Japan, but haven't tried them there, even though the Japanese word for Bread, "Pan" and "Tempura" are both Portuguese. The Egg's preferred for Tart Making in Hong Kong are Duck Eggs as they feel that the taste and color are superior to Chicken Eggs. What's surprising to me is that I've never had a "Egg Tart", that didn't taste better then almost every other pastry no matter where I've eaten them. Irwin

Singapore: Your Dad may have learned it differently because of one important fact. In the NYC Chinatown there were two different types of Restaurants, especially before the mid 1970's that catered to different customers. There were many very well established operations that depended on Tourists and the Non-Asian New Yorkers for most of their sales, these all featured the Americanized, "Roast Pork" and "Spareribs", as well as "Lobster Cantonese", "Moo Goo Gai Pan", "NY Style Fried Rice", "Chop Suey", "Chow Mein", and other items evolved thru the years. Then there were the other Restaurant's such as "Woo Fat" or the "Nam Wah Teahouse Bakery" plus many others that catered almost entirely to the Asian Clientèle that started to become infiltrated by non-Asians gradually thru the years who appreciated the dishes served. Many were also open until the AM hours and welcomed all late night eaters. Almost none of these places ever served any Spare Ribs except for specialties like Spare Ribs in Black Bean Sauce, Mostly Steamed Crabs or Crabs in Black Bean Sauce. rarely any Lobster Dishes. The most popular Fish was often Sea Bass. As you became a regular customer it became easy to simply point at something that was being served that looked interesting to get it served. Most of the specials were displayed on Hand Written Papers hung on the wall's in Chinese. The Fried Rice that we learned to order was called "Young Chow Style" and the majority of items served especially the Noodle Dishes and Soups were very different then what most were accustomed to being served in what we considered the traditional Chinese restaurants. Even when you requested "Roast Pork" what you were served wasn't from the Loin, but generally a Fatty Tastier Piece of Roasted Pork that was different then we expected. I would suggest you ask your Dad what type of Chinese Restaurant that he worked in when he lived in NYC, I'm pretty sure if was one of the real types that catered to Chinese. If he was from "Singapore" the most successful type of semi-westernized restaurants in Hong Kong were often operated by former Singapore Seamen who had the ability to offer customers both Chinese, Malay and European Foods in a manner that appealed to the Hong Kong customers at reasonable prices. Irwin

Pake Pork Chop thank you for your informative interesting approach to this source with details that answered questions about things I've been curious about for years. I'm curious if anyone recalls the unusual Chinese Restaurant that used to be located on King or South Bretania Street that relocated to Kalihi about 1985/86. What was so special was that the Chef prepared daily fresh pans of "Asian Style Chinese Candy Treats" that my kids always brought home on the way from school. I used to stop by in the afternoon for orders of Roast Duck Mai Fun that we enjoyed, but the main reason was watching him make the candies from a wok and baking sheets, then placing them into a Bakers Rack to Cool. He would be a terrific hit at our "Pikes Market". Fortunately when the moved to Kalihi two of my kids were already driving so we were always stocked up at home. I have never been able to find such a good variety anywhere else, and I've sure looked especially in San Francisco and Seattle to no avail. Another topic also beginning in Hawaii was the export of "Chinese Vegan" and "Hakka Food" from Honolulu to Seattle where both original restaurants are still doing well. Any other Honolulu Chinese Exports ? Irwin

The so called "SECRET" in making your Chinese Style Roast Pork and Spareribs actually evolved from the Cantonese Restaurants in NYC who realized that by making the top of the Pork Loins and the Spare Ribs with a Red Exterior, together with a shiny slightly charred crust would turn into Restaurant Gold. This was done by using "Red Food Color", "Soy Sauce", "Sugar" and the secret ingredient was prepared by Simmering Dried Apricots chopped into almost a paste together with Water and Sugar until it became almost clarified, then strained thru a fine metal strainer. This was combined with the Food Color, Soy Sauce, Sugar to Taste and the Apricot Glaze, brought to a boil and after cooling used to marinate and coat the Pork Loins and Ribs. The Ribs and Strips of defatted Pork Loins were then "Hung" up on the top rack of a Chinese Roast Oven, generally with a water pan located inside to keep the process moist and slow roasted with a rise in temperature to Char and Glaze the Surface during the last few minutes of preparation. Sometimes the Roast Cook with Lightly Brush the Meats Surface before the Finish when the temperature was raised. This resulted in what was served in NYC as "Roast Pork" and "Barbecued Spare Ribs", in the majority of NYC area Chinese Restaurants. The Roast Pork was also used in Fried Rice and Roast Pork with Chinese Vegetables as well as Garnishing the Pork Chop Suey and Pork Chow Mein also very popular. I have never heard of using Ketchup in any of the recipes used in Restaurants. In Hong Kong it generally included some "Far Due" Rice Wine in the Marinate with Strained Australian Apricot Jam, Soy and Sugar with the Red Color used for "Char Sue" items. I find it easier to also just heat and strain some Apricot Jam for the Glaze, works great for Chicken, Duck and almost everything else without adding the Red Color. Irwin

I was thinking about something that is unusual, interesting and particular to the Hong Kong Fast Food Marketing. During the period that I lived in Hong Kong many Fast Food Chain Operations from all over the World attempted to enter the market. What was interesting about this situation was that as consultants we were often called upon to offer advice and recommendations. Very often this was ignored by clients who proceeded without any consideration of our suggestions. What resulted more often then not was that the operations failed after their initial attempt. Some that were persistent finally were able to succeed by being adaptable to the local market, others by investing large amounts of capitol and by persistent advertising, again with adaptations have succeeded. My query is I'm wondering about how many attempts that has succeeded are still in business. and how many READERS, REMEMBER ALL THE CHAINS THAT FAILED. Such as . "Wimpy's". "Spudnuts", "Angus Steak House", "Chicken Delight" and others. Irwin

Pam: "Maxim's" is the most well known organization. It started with one location in the basement of the "Lane Crawford House" then opened a branch in the Arcade of the Mandarin Hotel, but originally was part of the Luk Hoi Tong Group that owned the "Luk Kwok Hotel" made famous in America featured in the movie "The World of Susie Wong", starring, "William Holden" and "Nancy Kwong"who both especially Nancy's parent's were good customers at "Lindy's". "Maxim's" is still owned by the "Wu" Family together with the "Hong Kong Land Company", apparently the World's Largest Real Estate Company. It's a very different World of Fast Food, where Old Wifes Tales are mixed with Rumors and Traditions. A good example would be that in Cool Weather you can sell all beef "Hot Dogs" but in warm weather you can only sell all pork "Hot Dogs" because your Customers are convinced that beef makes your blood warm, good for the winter, but pork is suitable for hot weather. A popular Breakfast Treat is Canned Beans on White Bread with Marmite. Coffee is best when sweetened with Sugar and Sweetened Condensed Milk. Iced Tea should only be sweetened with Sugar Syrup. The most popular "Hot Dogs" are from Denmark packed in cans then grilled that are almost the same size and shape as Vienna Canned Sausages. The best and busiest Hong Kong fast food places are the Street side "Tai Pi Tong's" Food Stalls that often do more business then the largest Chain Restaurants. Some of these places serve really delicious quick, nutritious and healthy food amazingly fast prepared mostly prepared to order at low prices. There are more rental unit's occupied by families and single people that don't bother with kitchens or prepare their own food as it cheaper, available almost 24/7 for quick delivery/pick up the dishes service or almost outside your door, even catered that eating out conveniently is a way of life for much of the population. Irwin