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Unless the Concession has changed the Malasada sold a the Punahoe Carnival were supplied by Leonards Bakery's Malasada Trucks. I had been advised that "Malasada's" were introduced to the Islans by the Catholic Church that the majority of the "Luna's" attended where there evolved a Portugese Ladies Group who initially prepared them after Church on Sunday's and eventually sold them at Fund Raisers. It seemed that the Sundays after Church were generally social occassions since many worshippers traveled from the various Suger Plantations on the Island to attend Church whenever possable, especially for special occasions. Some of the best Malasadas used to be made by Portugese Organization ladies for fun raisers at Waipahu when the Sugar Mill was still operating. A lot of the lines at Fairs and Carnivals at the Maslasada Wagons are due to the fact that there are Coupons pre sold for fund Raising that are being redeemed for pretty large orders. In Honolulu the Coupons of Choice are: Leonards Bakery for Malasadas, Zippy's for Chile and King Bakery for Sweet Bread as well as Huli Huli Chicken. Leonards were preparing Malasadas for many years before the hired anyone from Macau. If i'm not mistaken most were fried and prepared by Portugese, Okinawaian and Purto Rican Ladies who were all from Hawaii. The addition of any type of fillings has been a recent innovation. Irwin

I had a unusual experience with Rice when we opened Lindy's in Hong Kong. One of the partners advised me that if I wanted to provide American customers with something that they missed I should order with our other imports Uncle Bens Rice because he was positive everyone else missed the taste. We had no difficulty with all the items we imported except one. UNCLE BENS RICE. Appearently in Hong Kong the only food item the Government keep track of was Rice as it was considered the major food import and was the only commodity that was tracked and wharehoused to be sure that there was emergency supplies to sustain the population thru typhoons or any contigiency. Import of Rice required licences, doucumentation and storage in assigned warehouses. When they verified that we had only imported 200 pounds they were bewildered as most rice imoports were for a minimum of 25 metric tons. What they allowed us to do was to adjust the import documentation to classify our Uncle Bens as a personal sample. It was even more funny when we introduced our Kitchen Staff to the Rice Product. They looked at the package with the picture of Uncle Ben, opened the bag, ran it thru their fingers sort of bewildered. Then I did ademonstration of the Cooking Procedure following the instructions on the Bag with someone translating. After we Cooked the Rice we served it into Bowls and did a tasting. The Rice seemed strange to them and when I suggested it would taste better if we added Butter they really looked at me strangely. The Chef showed me that we didn't require a recipe just needed to measure the Amount of water mixed with the rice by using the first joint of the forefinger. Also said why didn't we prewash the rice to clean it and remove powdered starch. Why did it keep seperate, no matter what we did with it? Why didn't it taste like Rice? He set up with the translator to meet the next day with me to go to a RIce Shop. Actually we visited 3 Rice Shops where each shop had in Bins over 100 varieties of Rice. Appearently Hong Kongs most popular Rice's were Long Grain Varieties from Alabamaha, Texas and the Carolinas. We served Rice Hong Kong Chinese Style and used up the Uncle Bens in Stuffed Cabbage Rolls. One thing was interesting as we had many visits from Chinese and European Chefs from other Restaurants who came especially to check out the funny kinds of Rice. Irwin

With all the Knife Mavens on the Board i'd like to make a suggestion for a project that seems to work well for my daughter and son-in-law. Shes stops at the Cash Machine and makes picks up some green stuff. Goes to work early with my son-in-law and makes a stop on a 14th Street wholesalers will call or whatever front of the place spot. Requests a Whole Prime Aged Short Loin if available, since they know her if the have a Choice only she's sure of the quality, so it's worth becoming aquainted with the guy in charge. Then she goes to work and my son-in-law also goes to work with the meat kept in the trunk it's okay during Cold Weather. After he gets the Meat Home he begins boning and triming the Shortloin into: Top Sirloin, Triangle Tip, New York Srip Loin and Filet Mignon. Takes him about 1/2 hour but he's done this about 12/15 times. The Result is Top of the Line Sirloin, Strip Loins, Triangle and Excellent Ground Meat or Kabobs at about 40% of the Fancy Meat Markets retail prices. Considering the Prices charged by the Markets quoted on this topic I checked Fridays NYC wholesale prices and i'll have to adjust the cost to only 30% and this allows for all trim loses. Something to consider as the volume of Meat in the Finished Product will easily fit into the Average Refrigerator Freezer at Homes or Apartments plus you'll have some great bones for your stock. Since my Daughters family is 5 plus weekend visitors it doesn't last that long except in the pocketbook. Try it you'll like it. Irwin

Pickles: Took me a while to look in my pantry to check my own in house wine. Yes it was indeed "Charles Shaw" in a Chardonney and a Cabernet both available in Seattle from "Trader Joes' at $2.99 per bottle most of the time. I use them for cooking, and since I rarely drink wine but I do serve it reguarly to friends whom find it acceptable but not exceptional. Considering the prices that not bad at all. Last week Trader Joes was outof the Charles Shaw which i've come to rely on so I purchased a Argentine Wine "La Boca" Chardonnay at the same price but haven't opened it yet in my experience their wine buyers are on the ball in finding real bargains in Beverages. Irwin

What Kosher is and what it was. Very simple statement but it's something this thread has made me consider. I had a grand Uncle Levy who opened on Broadway in Manhatten in excess of 100 Kosher Deli's for 4 different Kosher Deli Meat Suppliers with restrictive brand name convents for their individual stores. I think they were Hod Carmel, Morgan David, Hebrew National and one other. The stores ran from lower Manhatten upto the end of the Island. One every 5/6 Blocks. All were considered Kosher, but at that time and place there was no organized Rabbi supervision. In fact at the Kosher Catskill Resorts and Camps there never was any Rabbinical supevision until very recently. The only Catering operation with Rabbis Supervision initally was the "Huntington Town House" that maintained completely seperated Kosher and Non Kosher Kitchens including the Warewashing, Carts and everything involving the Food. All the Caters were very aware of the Kosher Requirements and required Rabbinical assistance only when operating Catering affairs in Hotels where everything required Kashering and supervision at all times. Most Dairy and Meat Restaurants or Bakery's that considered themselves Kosher were observant of the regulations and always took the extra step to assure their customers of the complience. They would always welcome a informal inspection by any customers including Rabbis of their premises. I belive that when the Ultra Orthradox such as the Chabad and others who wished to bring Glatt Kosher into the Community begreted the various Kosher Marks in addition to the OU that everyone was familar with and started the so called Rabbinical Supervision in all aspects of the Community. Originally and i'm sure even today the standard of Kosher was up to each individual Jew to observe ethically and as long as this is the case it should be the standard we all answer to if servicing the Community. When I was called in as a consultant at the Glatt Kosher Park Inn Hotel located at Rockaway in NY. It took me a while to realize that I wasn't upto date in everything Kosher when they were preparing Frozen Dessets Parfaits from a Parve Ice Cream , with Chocolate Sauce Nuts and Parve Whipped Topping. I was glad that I wasn't there about anything to do with religion, only expediting service. They also didn't have a Rabbi on the premises supervising, but the majority of their guests wore Black Hats with Side Burns. They even had a on premise Buther who Kashered the Chickens and personally Butchered and removed all veins from the Prime Ribs to make them Glatt. Even Eggs were all candled. As far as i'm concerned they are very few things that would effect a Foodie from being Kosher at Home as there are now many ways to achive most dishes or simularities while keeping kosher. At leat to me after eating all around the world I still love Jewish Food the most. Irwin

torakris: I'm sure that ifyou shop in some of the major Ginza Food Courts you'll come across a surprising variety of Sausage Products. Some of the best Ham, Portugese Sausage, Bacon and Wursts i've enjoyed were from sources in and around the Tokyo area. Considering the large amount of expatriates and the greater amount of Japanese business men whom have spent time traveling and often residing all over the world in many cases with their wives and children there should be a more viable market. Especially when you consider the cultures one upsmanship that involves a undercurrent not appearent to outsiders of "FACE" as it's different in Japan then other Asian Countries. Given the opportunity there is a inclination to show off. This is especially obvious if you take into consideration the popularity of Cheese anythings and the expensive Coffee Houses. The tougest sell into any Asian Culture has been Cheeses. Coffee you can sweeten, cream and flavor. But Cheeses still are Cheeses with all their attributes yet they are popular, true with only a very small segment of the population, but that one is very influentual. There are lots of Italian Restaurants, Pizza Places so why not Hot Dog Joints or even Cheese Steaks. It's a growing market for anything different it's only a matter of timing, location and deep pockets. With that Combo anything goes. Persistance Pays $$$$$$. In most any votiile market. American companys have been fortunate in getting suitable franchise partners in Japan as many of them are multinational companies. Irwin Irwin

Am I reading that right? He wants me to put 20 tablespoons of coffee in the basket for a 10-cup pot? What gives, o' coffee gurus? Chad I generally make a 12 cup pot of Coffee with a Melita # 6 Filter and weigh out 12/13 oz. of Coffee for a extremly strong Brew. I'm sure that this measures more then 24 Tablespoons and if you take into consideration of the volume of ground coffee tempered into each shot of expresso it would even add up to more then 20 Tablespoons. For general Restaurant URN Use it averages 1 pound per 2 gallons of brewed coffee. Only the most institutional operations will dilute this into 2 1/2 Gallons per pound. Pre Mix Packages for Coffee Makers use serving into standard 64 ounce Serving Carafes run from 4 packets per pound all the way up to 8 per pound [biege?] I'm not sure of the weight/volume per Tablespoon of Ground Coffee but 20 Tablespoons seem about right middle of the road per 10 cups of regular coffee. Irwin

The MOST IMPORTANT things to consider about the Restaurant Business are very important if you wish to make MONEY and survive. You RUN the RESTAURANT it doesn't RUN YOU. You must put together a operation that is not dependent on any specific employees EVER. If you become dependent on any employee you become vulnerable. If your vulnerable then the business is running you. Always treat your EMPLOYEES with respect. When your in any business dependent on employees especially a SERVICE BUSINESS it's important to evolve a working team. Bond Girl's basic business plan is very well thought out. The most important thing to understand initially is that when you start into a new field of business that you leave room for a learning curve. A Restaurant that will maximize into 80 seats will generally average about 60 guests per seating based on Table utilization. This generally can be accomodated in a 2000 square foot area. The Amount of employees required should be a tight working team that can adapt with the business flow. There will be less employees required for opening allowing for weeding out and attrition. You should always prepare for BACKUP so management doesn't become vulnerable. The Kitchen should be set up for any working condition, so that it can adapt into whatever the Restaurant evoles into during the process of becoming established. Rules must be sustained as anything that your employees are allowed to do, will quickly become a given or a entitlement. It's little things that become givens that eventually become annoying and effect YOUR business. Start Right and Stay Right. How often is management effected or Customers annoyed by Staff Chattering away somewhere on the premises. Or receiving telephone calls or making them when the should be attending to YOUR business. Going for smoke ? Not stopping to pick up something left on the floor? YOU set the example, they must follow up. After a while it becomes automatic. How many restaurants, even very good ones don't repace burned out bulbs? NOT YOURS. You don't need any EMPLOYEE as a Partner or receiving a percentage of your profits unless your married to them or they are actually assosciates or partners. NO EQUITY or no way. Remember the BUCK stops here. You as a principal are making the decisions and taking all the risks. How and when you share the gains should be based upon your business ability always. Never take anything for granted. It's your business so pay attention to it on a daily basis. Most novices who start out well don't sustain in the long run because they start to assume that the business will run itself on the momentum and start behaving like they are entitled to take advantage of their hard work. NOT SO. A small business especially a service business depends on hands on management to survive. That a fact of the business that never changes and is a reason why Franchises are so successfull. The vast majority of Independant Restaurants fail due to Burnout or Bad Habits and even Success. BUT the major reason for failure is that the principals eventually bite off more then they can chew. Thats right what causes more failures of Successfull Independant Restaurants is thru trying to expand to another location. It's never the same as the operation that they've learned how to run nor are they organized or prepared by the management responsabilities of wearing two hats. It often becomes the undoing of all concerned especially since your dealing with egos and the human element. Better get out of this lecture mode, sort of a know it all and start having fun. I've BEEN there and done THAT but always survived. Learn by others mistakes and succeed thru what knowlege you've aquired. Irwin

Jason: Billy Kimi the Uncle Billy from Hilo once told me that a authentic Loco Moco should be prepared using several popular local Lunch Wagon , Drive in type of ingredients sommonly used on the Big Island. 70/30 Ground Beef [Fat makes it taste better] Commercial Brown Gravy Powdered Mix with Soy Sauce and Pan Drippings. Hinode or any other Brand Talcum added Short Grain Rice. Macaroni Salad with some Tuna added [Traditional] Fried Egg. Served with White Bread or Hamburger Bun if requested. Thats supposed to be the real thing, but there are always variations evolving. I had a friend who used to buy 5 pound Aluminum Containers with 10 Portions of Salisbury Steaks and Lots of Gravy. He saved the Gravy from the Salisbury Steaks and used it for his Loco Moco's that because of the Gravy on his Lunch Wagon. He'd buy the Salisbury Steaks and use them for his Chili, Meat Sauce and even as Salisbury Steaks that he served with Spagetti Sauce evey drop of the Gravy went to his Loco Moco's. It seemed that there weren't many folks who operated Drive Inns or Lunch Wagons who were familiar with preparing Brown Gravy from scratch. Probably still aren't. Irwin

Jason: I would agree with you if the Menu was a Deli Menu. The one they are showing on the site shows only Hot Dogs, Chicken Tenders and FROZEN Krinkle Cut French Fries [Not the Coney Island Cut]. There have been attempts on operating a NY style Deli in Japan. There was also a attempt on Maui and several in Honolulu but since they weren't done by professionals no go. Several sort off's did succeed but not very exciting or even good. I think a Papaya King would have a better chance in the long run since the type of drinks they serve would become very popular and the price, size and taste of their Hot Dogs would be attractive to repeat business. Wonder how many are aware that Nathans first started serving Deli Sandwiches in 1956 when they added a small sit down closed area. The New England and Manhatten Clam Chowders would also be attractive as would the Lobster Rolls and The Shellfish served on the Half Shells and Fried Clams in a Japanese Market. Without the cushion of Variety to fall back on, i'm skeptable about them succeeding in such a fickle market like Japan where rents are higher then NYC unless the franchise has very deep pockets. Irwin

Bond Girl: Whatever you do please don't make your nut to high. Start with a 60 mile radius of your favorite location. Next look for areas that are under served, under utilized and where rents are reasonable. Since your strong in the financing promptly investigate reprossesed properties or real estate for sale in those areas your interested as possabilities. There are often chances to purchase a Building or Property with more feasable amenities with a Mortage that would be lower then renting or that may have a cash flow thru rentals that will cushion your overhead. Also consider working out a sale leaseback with potential investors who may be attracted to a Real Estate investment them a Restaurant Business. That should always be based upon a attractive, LONG TERM lease, something that rarely available in NYC or environs. When you've but this together, during the time involved attend every Auction held within your area or even further away. You will be able to evaluate what used equiptment is being sold for in the Market, become familar with who the major players are, make contacts that will save you considerable money in putting together your restaurant. This is only getting to the surface, but it can all come together by a learning curve. Keep objective and start taking notes and writting down your thoughts. Keep this close to yourself. Do not advertise what you have in mind or what your intentions are as you'll receive more advice them you'll be able to deal with objectivly. Take your time, seek professional advice of some one whom your familar with, who understands that while your learning you need protection. This may help to protect your investment plus you will not be in the position of having your rent increased by a greedy landlord. Always attempt to avoid the insiduous PERCENTAGE LEASE so common in many venues everywhere in 2004. Last during this period it woundn't hurt to aquire a Restaurant position initially part time and eventually in the type of place that you admire, but it's better to learn some skill at a place that you only use for the learning process. Again keep your thoughts to yourself and keep your own council. Concentrate on learning and attempt to aquire expertise where your most comfortable and interested. Learn and you'll be better prepared to understand what being a operator entails. Best of luck in your endevour. But try to narrow the neccescity of the luck factor. Please avoid most of the mistakes that others make as in this economy it's two expensive. Lower the odds as it's still a risky business. This is just off the top of my head. Any questions just email. Irwin

I always was impressed with the many varieties of Sausages available that were actually made in Japan. They even had a excellent Hot Dog that was made from Tuna that was comparable to a Hebrew National Frank that was used as the model at the Japanese owned Factory located in Taiwan. It was amazing how similar in taste and texture they tasted to compared to the real thing. Wonder if they are still available. Irwin

The Foods that I wasn't able to eat as a kid are still the same ones that I don't care to eat as a Senior Citizen. Schav [Jewish Style Sour Sorel Soup] Pickled Corn Meal Mamalega [my step father ate it until he got Ulcers] Buttermilk [Can't drink it, but like it in everything else] Cream Cheese [Okay in Cooking or Desserts, still can't eat it on a Bagel] Lumpy Oat Meal Cereal [ Okay in Cookies, like Oats but hate as a Cereal] Green Olives [Never tasted any I that I liked] Pickled Pigs Feet [Cause I had to eat them or else] Love Ham and Bacon but can't eat them on a Bagel ? [never kept Kosher] Butterscotch [Never liked it, still don't] I've somehow managed to try my best to enjoy everthing else and hope to keep trying. Still not successfull in appreciating the nuances of many varieties of Cheeses and everyday there seem to be more available at the Marketplace but at the prices being charged per pound I feel that i'm safe unless it becomes a project. Irwin

budrichard: There is no choice grading of Oxtails. Your correct that it's better to buy them freshly cut and packaged unstead of packer or distributor packed. The major difference is that the fresh packed Oxtails are generally cut with a Knife by a competent meatcutter or butcher while the institutional packages are cut hap hazardly by a meat saw. Oxtails disjointed with a knife taste much better and cook with a clearer tasty broth. Minimum or foam in broth or braising liquid and more easier to eat. The other cuts generally sold ungraded are Flank Steaks, Hanger Steaks, Skirt Steaks and often when purchased as boxed meat and not broken by the butcher the Short Ribs. The Chuck Ribs are the best tasting and meatiest. The Ribs cut from the base of the Rib while cutting Spencer Steaks or Rib Eyes are more reasonable, not as meaty but still very tasty. I've prepared Oxtails from almost every type of Bovine Animal including Water Buffalo and have never had a Oxtail that after proper Cooking wasn't tender or delicious. Can't say that about any other Beef cuts. Irwin

hathor: The party was held at the "Nathan Hotel" in Kowloon about one year after it opened. In Taiwan on Snake Alley the most valuable, expensive part of the Snakes is the "Bile" which is generally mixed with Wine and drunk immediately after the Snake is killed. It appearently tastes vile but supposedly has medical properties. The Blood, Gizzard and Snake Meat are all secondary to the Bile which is very expensive. The restaurants that specialize in Snake Dishes are sold mostly dressed snakes but also always have live snakes that are much more expensive and served various ways, but the fact that they have their Bile is the reason they are so expensive. This is often considered Show Off or Big Nose service often the customers are under the influence after drinking earlier in the night and being impulsive. That's why these Snake Restaurants stay open very late into the AM's. My son told me that he's tried "Nutria" and thought it tasted pretty good. One of his favorite fish that he finds it strange that everyone won't even try it is "Sea Robin" that he catches in Peconic Bay, Long Island. Irwin

If Tongue is reasonable then your buying it at Asian or Mexican Markets it was $7.98 per pound at Shorelines Central Market. To me that not even close to reasonable. Irwin

Because chefs in fine restaurants have made them popular. Yep. And cookbooks. Seen what they're charging for skirt steak recently? At my fancy butcher, hanger steak is almost as expensive as dry-aged prime t-bone. It's all supply and demand. As we all learn to eat and enjoy the best of foods we somehow become sublimily addicted to certain tastes , flavors and dishes. Since there only minimual amounts of Skirt Steak, Hanger Steak, Oxtail, Chuck Short Ribs , Shortloin [Porterhouse, NY Steak, Filet Mignon, Triangle Tip], Rib, that leaves a lot of everything else. Therefore as more under utilized cuts become higher in demand the price increases. I feel that there are many times I prefer to eat Oxtail, Short Ribs or Skirt Steak then I want to eat a New York Strip and others also feel the same way, so up goes the prices. Sometimes i'm sure that certain of us wish that we'd kept our secrets so the price would remain lower, but our hearts are in the right place. Share and enjoy for the good of all who can. I used to buy Morton Bay Bugs for less then $1.00 per pound, then started to publicize "Slipper Lobsters" and look what's happened. Slime Head Fish was 15 cents per pound, now as "Orange Roughy" it's much more expensive. Skate was only pennies now it sells for $4.99 pound in Seattle. Fermented and Pickled it much more expensive as Kim Chee. But will someone explain to me why "Tomatos" and "Green Peppers" have become so expensive? But remember even with Atkins all LIVER is still a bargain except Gooselivers. Irwin

Coool :) we have a resident Vampire AzRael: Being from Singapore i'm sure that your aware this Blood is coagulated or cooked. Plus it's almost always served with "GARLIC" so I'm just a resident But certainly not a Vampire. [unless you read the last line on my messages] Irwin

Ben; Some of the best Short Ribs and Oxtail at reasonable prices are available at the Korean Market on Aurora Avenue in Shoreline located in the same shopping center with Safeway at 156th Street at the southern end of the center. Also they sometimes have both a even lower prices at the new Ranch 99 Market in on Aurora. [be sure to ask the cashier for discount card] They are available in the International District at Lam's Seafood Market on Main Street east of 12th Avenue most of the time. Irwin

Michael: Wonderfull presentation you sure did a excellent job. I've always enjoyed the taste and flavor of 7 bone Chuck Roast. When it's on sale and I have some extra freezer space there's several extra things I do that even makes it better, plus provides one of my favorite Grilling or Braising dishes. On the Bottom of your 7 Bone Roasts there are the Rib Sections that are used for Flanken or the best Korean Barbque Ribs. I will request the Butcher to sell me several large whole 7 bone roasts then request him to split them into 2 pieces, take them home and seperate by the fat seam the Short Ribs from the Chuck Section only takes a minute but provides 2 different dishes both delicious. Another way of utilizing this cut is the Round Cut off the 7 bone is called the Chuck Eye or Filet when seperated into a whole piece from the Chuck this makes very good 'Chicken Fried Steaks" when pounded thin between plastic wrap or cut up thicker plastic bags or even a tasty "Steak Sandwich". The balance is very good for stew beef or ground beef with flavor and character. The Bones are a welcome addition for Stock or Soup Base. Irwin

I feel that the most important consideration in Chinese Seafood cooking is the utilization of Heat. Chinese Wok Cook or truly Steam the majority of Seafood or other dishes. In Hong Kong or China this is done with Stoves fired with Propane, or Kerosene that is elevated up to very intense heat. In the States it's with Natural Gas or Propaine with higher BTU Burners then used in reqular Restaurant Cooking. The Chefs station is set up to expedite all necessary seasonings, codiments and flavors required to finish the dish quickly. Everything fired is made to order with the exceptions of some stocks, dumplings and soups. Traditionally Shellfish are only Cooked to point then finished and served into a platter, cassarolles are prepared to order and served in the Clay or Metal Pots they are cooked in, directly to your table from the stove. The closest to this type of service is generally only available at places where Sardines or other Fish are Grilled outside places in Spain or Portugel on hot coals as is the custom while you watch them being prepared. Often, especially in Hong Kong there are Restaurants that specialize in Seafood where all the Fish and Shellfish are sold live to order by weight verified by the customers shown tableside. On Lantau Island there are waterfront stalls where the Seafood Choices are kept in live ocean tanks until you select your food for dinner where it will be delivered to the restaurant of your choice where they will cook your seafood to order as you request at a reasonable price. Something we should also consider is that the NYC/East Coast preperation of Lobster Cantonese is rarely available anywhere else. It's unknown in Hong Kong and when ordered in Seattle it's not comparable to what's served in New York except when I have with me Chinese friends familiar with the dish who attempt to explain the preperation to the chefs but still it's only so The only place that I am able to enjoy this is at home when I set up to cook it correctly. Irwin

It's not a jelly. It's just the way the Blood Coagulates. Sort of like a Blobby Shakey Gloop, but very tasty. What's your favorite ? Pork Blood Chicken Blood Duck Blood Goose Blood Beef Blood Lamb Blood Generally there are several varieties available at the "Ranch 99 Market" or other Asian Groceries. This was a product that i'm pretty sure hasn't been available at Seattle Markets more then 2 or 3 years but was a specialty at Hong Kong Restaurants especially served with Sliced Goose with Garlic Sauce. I didn't realize what I had been eating the first few times I tried the Goose Blood. Thought it was some kind of special pudding served with the Goose. After doing a double take just accepted that it tasted okay and tried not to look back. Learned to become adaptable to foods that I wasn't familiar with but behaved with more caution in the future. Irwin

v. gautam: Except for short business trips to Calcutta and Bombay I haven't spent enough time in India to claim any expertise. The majority of my experience is from the Goanese/Portugese and Indian communities in Hong Kong and various Indian Restraunt operators thru out the world. In Hong Kong it was considered amusing how the Goaenese were boasting about their ability to enjoy the hottest food anywhere. After seeing them go though over a pound of Scotch Bonnet Chilis that were brought from Jamacia as a treat I never doubted their claim. I wasn't able to do more then just nibble a taste from one chili. Whew, they were HOT. There were quite a few Indian Restaurants and Food Shops in Hong Kong operated by various Indian Ethnic Groups and since many of the Children attended the same schools as my kids there was quite a bit of socialization with meals. Most of my information has been aquired thru my previous company who set up and organized quite a few Restaurants for the various International Hotel Chains that operate in India for the last 35 years. Several were Indians educated at Hotel Schools in England and America. My response was based upon Information provided by them thru the years. They are currently involved thru their famlies in several very successfull upscale Indian Restaurants in the United States. Again I didn't take into consideration that when Americans address a "Dish" it is generally on it's own. We may eat these dishes with the Codiments but we are likely to judge each item on it's own and not part of the whole experience. Using that basis it provides a different approach to eating, that should also be considered for Thai, Chinese and Korean Dishes. Regarding Indian Street Foods checking with my friends they say that visitors are generally advised not to eat any street foods when in India and they are cautious when visiting about what they consume as well since their systems are not orientated. Thank you for the information as i'm sure that you correct and it should and will be taken into account in any of my responses in the future. Irwin

Nick: Your probably right. I haven't tried Burger King since they've began Micro Waving almost everything on the Menu and were pre-marking their chicken. McDonalds I only try when something new is introduced, probably once every two months. Pho places and non chain Mexican, Chinese or Thai or any ethinic is where my stomach leads me most often with hope. Example tried a new Taiwan Place yesterday. Irwin

The variations in McDonalds are superficial, and generally aren't allowed to prolifigate thru any segement of the chain. It's true that there may be variations based on certaian nuance for local taste such as rice, saimen and portugese sausage in Hawaii. But it's not reflecting the Chef since there isn't any, nor is it likely going to be the same kid flipping the burgers each time you try McDonalds. However there is a large disparity between the branches of Typhoon located in the Seattle area much more then acceptable in what's supposedly a chain operation. [with Secret Recipes?] The prices and customers expectations are also on a different level then Fast Food while Typhoon is on the higher level for Thai.