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The types of "Curry Powder" utilized in most Chinese Restaurants in Hong Kong and the States are the types relatively inexpensive that contain larger proportions of "Yellow Ginger" (Turmeric) then the Indian variations. Its milder, has a taste that adapts well to "Singapore Noodles" and other dishes served with variations of Curry sauces such as "Fishballs" or the very popular "Chicken Curry" offered by most Chinese Restaurants. Almost anyplace will prepare if requested a Beef, Shrimp or Pork Curry but the Chicken is most popular. Irwin

I feel that we "ALL' should keep what I consider the finding about "MSG" that influences us all who have been nursed as babies that fact that the highest concentrations of "MSG" have been observed in "Nursing Mothers Milk" even if they had not eaten any foods with added glutamate's previously. Since it is a Amino Acid it's not likely to cause allergies and the research showed that even in babies who were not able to ingest mothers milk the problems were not caused by the absorption of glutamate's in the milk. Any flavor enhancer should be used modestly to be effective there is no question that many are used to heavily by inexperienced or incompetent cooks or so called professionals. The most common effects often occur when used together with sodium or sugar where it may cause negative tastes to the finished item. If used in higher amounts then needed it will sometimes cause many to increase their fluid intakes after consuming by becoming thirsty. Almost everyone who has complained that they were allergic to MSG seems to enjoy large amounts of foods containing large natural amounts of glutamate's with impunity but immediately are purportedly effected after ingesting anything that supposedly was enhanced by MSG. It just doesn't make any sense in the real world but seems quite popular to the mis-informed media or those who claim to be effected selectively. I would welcome responsible research being done about this topic that takes all "Amino Aids" and "Glutamate's" into consideration from all sources since to date all have been inconclusive. I sympathize to everyone who has suffered any effects from anything they have eaten but feel that before making conclusions we should have ample data available to support our findings. It certainly makes sense to avoid eating anything that has a negative effect, but it would be realistic to learn more about why it occurs to myself personally. Irwin

After enjoying several types of variations of Burgers at "Ballard Brothers Burgers and Seafood", located at the corner of 73rd & 15 NW in Ballard in the bright red building. It has been very consistent and much better then any other similar place in Seattle. We generally order: "Cajun Blackened Salmon" a Blackened Salmon Filet served on a bun with Cajun sauce, tarter sauce and grilled onions. $6.50 "Onion Burger" cooked medium rare with red relish and a mound of grilled onions. $5.50 These are all served with "French Fries" (just okay) the sides of Onion Rings plus Fish & Chips Dishes, Salads and other options are delivered free in the Ballard Area. (206) 784-4440. Their prices include tax and are quite reasonable considering the served portions. They have been in business over 17 years but I only began going during the last few months. Having tried most of the Burger Clubs places I feel that they do a much better job quality wise then the majority. Irwin

My all time favorite that I first learned about after sending a Hong Kong Cantonese Chef for a one year contract establishing a Chinese Restaurant in Japan that he brought back with him for everyone to try because he thought it was the best type of "Hot Sauce" he had ever tried. We are still using it for many dishes including Italian style Pasta Dishes to help perk them up, omelette's, almost all types of Asian Dishes and even Mexican items. It's called "KIMCHEE NO MOTO" or "KIM CHEE BASE". Momoya Brand packed by Momoya Co. LTD, 16-2. 2-Chome. Kamigara-Cho Nihonbashe, Chuo-Ku, Japan. Sold everywhere in Japan or Korea and many Japanese, Asian and Korean Groceries in the States. It comes in various sizes but we use the 15.87 Oz or 450 G size. Ingredients are: Garlic, Salt, Chili, Sugar, Ginger and Vinegar. It seems to enhance, lift up flavors but compliments without over whelming without being salty or sour as many other sauces often will do to dishes. After opening I keep it refrigerated, it is quite hot, but its predominantly Garlic, Chili Taste remains fresh and lively. It really compliments Sui Kow or Won Tons as well as Congee used modestly. Its very popular in Asia as it's designated being a Kimchee Base in Korea but adapts well into a all purpose enhancer. Irwin

I felt that I had left out something I feel is important in my posting. Just providing anyone with a recipe for any dish simple, or complicated doesn't mean it is easily duplicated. Almost anything done by a experienced Chef generally depends on the individuals timing and being experienced enough to marry all the ingredients together to attain the anticipated result consistently. It requires intuition, timing and experience. In a competent kitchen, staff learns all the nuances required to duplicate this experience intuitively plus it's often checked by a expediter before being picked up by a server to deliver to the customer. There award winning dishes I put together years ago that have had many attempts copied but to date none have even come close. Even when I provided recipes, since the finesse needed to put things together and finish off prior to being plated need to be acquired combined with the timing and utilization of cooking temperatures. The only type of items that could be copy righted may be bakery formulas but even those may be constantly improved upon to become the next generations. How often is anyone served dishes like a "Caesar Salad" or "Oysters Kilpatrick" that should be attributed to the source but as being served have evolved into something very different. I always prefer serving any classical dish as close as possible to the original. Anything else I require being placed on the Menu together with a simple explanation of " Our own adaptation of "Caesar Salad" or something similar. Always respect any menu item that has stood the test of time long enough to be considered traditional. Irwin

NickLam: Thank you for allowing us all to share your adaptation of one of my favorite "Chicken Dish's". Everything you've done seems to have come from your heart and I look forward to enjoying adapting your recipe with all it's subtleties to serve to my family. Is there any proprietary name for "Konbu" that may be available in the United States ? "Kao Man Gai Sauce" is sold locally, I will check for the brand you recommended. Thanks again, Irwin

Dejah: Would you please advise us of your receipe for: "Ma La Oil" it took me quite a while to learn it's nuances and the one available on the internet doesn't even come close to my remembered taste from Hong Kong. Irwin

Last night I watched my grand daughter perform in "Guys & Dolls" and after reading this thread again I thought how appropriate the song " Sue Me" was to it's application to this thread. After being threatened to many times to mention thru the years being accused of copying various dishes that Chef's thought were unique enough to be proprietary it reminded me about our Attorneys responses to allegations. In almost every instance we had no idea of exactly how the actual preparation of each dish was done, but my palette was such that I have almost always been able to come very close to copying anything described thru subtle variations without actually tasting the dish. Rarely did I actually need to taste the dish in person, but always could generally improve or break it down into a recipe or formula adaptable to our customers criteria. I feel that almost anything being done today is not truly new, different or unique. Even though our list of ingredients, combinations and applications seems to be growing somehow I feel if it's edible it's probably been done before some where or some place. Historically we haven't even come close in imaginative combinations to the dishes served in China, Europe, India or the Middle East, Africa or other places that we are aware about several hundred years ago. It will always be feasible to improve on anything being cooked by a touch of this, or a little of that, timed my way or another way to improve any so called special dish to suit your customers taste. It's simply the magic of chemistry, touch and most important timing that makes something special. So: Sue Me ! Irwin

therese: Having set up various Restaurant operations that are service orientated it has always been the policy that we set up operations where management does not issue separate checks, always makes sure that the host is acknowledged by every service person working the party or separated hosted tables as being in charge of ordering anything not arranged previously by the host. This would have allowed the server after getting the order from a guest for a bottle on wine different then that ordered by the host to advise the captain, matri-di or if they were busy before serving to always request the hosts permission to accept the guests order and serve the wine as the guest instructed. Surprising enough many hosts told the server to tell the guest that if they wanted to order a special wine to advise the guest that he would be charged separately for this wine or any others he wanted to order plus a service charge. Others firmly said all wine will be ordered only by myself, very few said it was okay serve them whatever they want. But always we quietly advised the host and followed their advice since they were paying the bill, it was their own guests and generally more important to the establishment they were regular, repeat customers. We realized thru experience that it was best for everyone to do things in this manner. Many places are often stuck with the expense of serving a beverage that a guest ordered by the host ascertaining that you knew I was the host and that if I ordered anything I would have paid for it, since my guest decided to order differently for themselves without you asking me if it was all right, you should have charged them directly. Especially with after dinner beverages. It's become more complicated with Bottled waters and soft drinks being served more often, but again it managements responsibility to arrange everything to the hosts satisfaction. Irwin

I find that when preparing Meat that has a comparatively high fat content it will taste better, retain moisture and break down the collagen where cooked at a oven setting of anywhere from 210 degrees to 225 degrees with a pan containing water placed underneath to catch the drippings and provide enough moisture during cooking. When raising to the internal temperatures of 180/200 degrees done at this low setting it being slow cooked provides adequate time for the braking down of the collagen. If you cooking leaner meats or roasts that you want to serve rare when doing so allow the temperature to cook closer to your ideal finished temperature when roasting at the lower temperatures since after being removed from the oven and being allowed to set the juices your raised internal temperature will likely only increase about 5 degrees. When your cooking at higher temperatures if you remove a roast from the heat and let it stand to set the temperature often increases 10/15 degrees. If you prefer a more roasted appearance to your finished roast then sear it under the broiler just long enough to brown slightly on both sides before turning on the oven to roast without effecting the finish generally. Slower roasting does a better job in enhancing the flavors and character of your roast plus there is less shrinkage with better yield. Enjoy and post about how it worked when you roasted at low temperature the magic will happen. Irwin

Part of what's so special about posting in eGullet is that even when anyone impulsively flames another member in a nasty manner our moderators will quietly delete the in-appropriate posting. It is interesting that it can work both ways since often the party doing the flaming may be 100% wrong both from a professional criteria as well as a personal one so that removing the posting allows them the chance to get their foot out of their mouth figuratively. One only could hope that after this type of incident the original poster has enough class to apologize thru a "PM" or "email" to the wronged party. I know that after reading a deleted posting I decided to respond, something I rarely do but under the circumstances it needed doing. Certainly the fact that the recipient was a very classy person who would never answer any obvious flamed response should have made me mind my own business. However I feel that we are all fellow eGulleters and every topic we feel a need to post upon it where always in good taste we should post since we all are interested in others thoughts and opinions. I'm positive that no where else could this topic "Replying in Giving Negative Restaurant Feedback" be actually read, commented upon and circulated to more professional reviews, critic's in the food media business then through eGullet. I have been told by many persons involved with every aspect of Hotels, Restaurants, or Food related topic's that almost every professional diligently reads our posting every day by ritually after turning on their computers almost automatically winds up sometime during the day where we all are now. There are many professionals who post regularly on eGullet on topics all over the spectrum and it seems that by being open, objective and interested in sharing together it has enhanced their credibility and well as providing informative sources for material. It delights me to think that every posting is helping to add to the learning curve all over the world from every major newspaper or all other media everywhere to benefits all mutually. I always felt that all our regular visitors who weren't members were paying attention to eGullet. Irwin

Abra: Was the "Rice" first cooked in the water ? Or did you simply soak the raw rice with Cold Water ? Hot Water ? And even more important how much water proportionate to the rice was recommended ? Know it's a lot of questions but I generally expect that the method of measuring liquid to rice may be done differently then the Asian standard of using a finger joint to measure the level of water proportionate to the rice in the container. There are variations of preparing rice, so called sticky, fermented or ripened with cooking being done before, after or even not at all. Even the timing of when the sugar is added may be important as it can make a big difference. I'm familiar with many variations of this type of dish, with different types of rice, for different occasions. All of them are fun, my favorites are made with dried plums and apricots being added. Irwin

Share 1/2 Dungeness Crab? Really? These crabs sold in our markets are typically a bit less than 2 pound each. Most of the weight goes to shells, the uneditable gills and guts, and the high water content of the crab meat. 2 pound may sound like a lot but it really isn't. I can easily eat one Dungeness crab myself. It's hard to imagine the restaurant shares a crab into 2 dishes. ← Ah Leung: It's sold by the 1/2 crab as a appetizer in quite a few western Restaurants in the Seattle area. I have never seem anything else but whole crabs being served in Chinese Restaurants. We are fortunate in Seattle of being able to buy live Crabs that sometimes weigh over 4 pounds. I always order in advance when I want bigger Crabs so that they can be reserved for me since at Asian Markets everyone tries to pick out the largest crabs in the tank. Irwin

Arne: "Tuna & Cheese" is in my mind is to many Americans, Canadians, Mexicans and others with a abundance of Albacore available or Tuna in all it's guises something we have grown up with in Casseroles, Tuna Melts or even with a slice of Cheese added to our Tuna Sandwich brought to school as "Mother:, added protein. I never realized how many west coasters were into canning their own fresh caught Albacore until spending time in San Diego, San Francisco and Northern California where it's been a tradition for many years. I have served at Restaurants and make at home "Tuna Salad" from fresh Albacore for years and it's superior to canned. ( I feel the "Tuna Guys" Solid White Albacore Tuna" Brand packed in Canada for the firm in Gig Harbor, Wa. is the best canned in the market place) It seems that eating it raw or cooked very rare has become very popular but I'm still willing to bet that more Tuna is regularly eaten together with Cheese then perked up with contrived "Wasabi". I have eaten Tuna with Cheese in Spain, Mexico, South America Italy, France or almost everywhere in the States long before learning to eat it raw. As Escoffier said, "In Food whats goes around comes around", it's rarely anything new. (or something similar) that photo you showed of the Tuna/Cheese rendition from Rare in your posting is almost like food "PORN". I gotta try some ! Irwin

Knowing "Brian Fowke" personally and following most of his eGullet posting since he began posting on topics that interested me I learned that he is extremely dedicated, talented and now being a new businessman will benefit and learn wisely thru criticism. He has paid his dues by posting on topics on eGullet that in my estimation were historically important in all foodie sites every where. His hard work in sharing with everyone his learning curve and experiences seeking to share everything about his endeavors to make a "Traditional Pastrami" as a project at a very busy well known Restaurant was to me exceptional, with Photos, comments and a finished product that I'm sure many Vancouver eGulleters enjoyed by sharing the bounty. He also walked us through various different types of occurrences in his life since he left his position as "Chef" at Joe Fortes always being open, willing to share and help everyone. His attempts in putting together "Rare" are well documented to allow wannabes or anyone interested in what it takes to actually start up a service orientated business requires. "HARD WORK, EXPERIENCE, DEDICATION". Sure we are all interested in sharing this experience together he's family. But a amateur adverse pre-mature review is only going to help the learning curve. I feel it will bring home to everyone involved with a special Restaurant some important fact's about any service orientated business. Restaurateurs should always be looking after every customer equally during service. It means principals do not sit down with customers during meal times, keep conversations to a minimum during busy periods, treat every customer as close a possible in the same manner. Every dish that not finished or remains to be bused away after the meal should be checked personally by some one from management asking the servers for comments if necessary. That way you learn whats working right quickly. In reality the only customers who should become special in any Restaurant environment are those who repeat or dine regularly. I learned the hard way that at a Restaurant it's best not to comp or offer special treats to people from the business, employees friends or acquaintances as this tends to often make then uncomfortable or even stay away. We always because of this policy offered employees the opportunity of inviting friends for a meal at no charge on a special occasion when they were off from work. Another thing we sometimes did was inviting other Restaurateur's for a meal after closing or during a afternoon break informally. This policy resulted in a large amount of business from service industry workers from Hotels and Restaurants as well as Suppliers on days off, special occasions and parties that in Honolulu was about 20% of our gross sales. In the review I feel she was right about most of her comments reflecting service. It also showed that it may be suggested to offer several dishes that stand on their own merits. I feel that any review made by a professional reviewer or critic of a new Restaurant should be done after a minimum of 3 separate visits. Many good reviewers may first offer a so called pocket review mentioning that a full review may be expected later after the business has settled down after opening, but never before 3 months after opening. I learned this from "Craig Claybourne" of the New York Times. We all can learn thru experience and to date it amazing that everything is coming together as well as it has just think about all the fun items anticipated with the coming seasons bounty. Irwin

What do you think is the best way to cook this beast? Anybody? Salt and pepper? White steamed? Typhoon shelter style? Ginger and scallion? I always wonder about these high-end delicacies... what is the best way to pay respect to their ultimate sacrifice? ← Ah Leung: I personally feel that in order how to learn about or appreciate most Shellfish or Seafood that the best way to first taste it and evaluate how to best lean to season or prepare it to enhance its, character, taste and flavors is to simply steam it according to the type of seafood it based upon. With most Seafood it's variation of size may require skills in timing your steaming process but if done correctly a larger Lobster or Crab will taste very similar to the smaller sizes. My only experience with, "Tasmanian King Crab" was at a Restaurant experienced in it's preparation. They simply steamed and served the whole Crab to our party with the Chef breaking it apart after displaying it into sections after presentation. After the carapace was removed from the top it was drained, scooped and served in a bowl with a serving spoon being offered to dinners served on top of rice. The "Crab Fat" (roe) was also scooped out and served around the table in a similar manner. All the legs were then broken and split, Claws cracked with the meat neatly removed with the host serving it to his guests. Myself and another lucky guest were served 1/2 of the body each, with a pick and nut cracker to help separate apart. We used neither preferring to enjoy and separate our 1/2's manually. This was only one course among many served to our party, but it was in excess of about 1 1/2 pounds of raw Crab per person. The Crab was accompanied by dipping sauces of different types of Vinegars, fine julianne's of ginger, and chili oil as well as a Fresh Ginger, Garlic , Sha Ginger with Leaf Parsley in Oil Dip. The only places where it expected to share a Crab are some places the serve 1/2 Dungeness Crab on the west coast or in a Chinese Restaurant where often Crabs are cooked together and served on a platter with Black Beans, Ginger or Scallions. On the east coast platters of even a dozen "Blue Claw" Crabs are served Boiled or Steamed family style for everyone to share. At home we serve adults a Whole Steamed Dungeness Crab weighing 3 to 3 1/2 pounds and children about 1 pound less with rarely any left overs. Irwin

Tepee: Thats a "Australian King Crab" from a limited fishery off the Tasmanian Coast of Australia. I enjoyed one at a Chinese Restaurant in Australia that weighed over 14 pounds and cost almost US $250.00 several years ago, and it was one of the most delicious Crabs I have even eaten. I was allowed to enjoy 1/2 of the Crabs Body meat because I was one of the few willing to pick the carcass, I still dream about the Lump Crab Meat Clusters like I have never seen before. It must have weighed about 4/6 ounces the ultimate crab experience. The Roe was also decadent. Every time I think about that crab I'm tempted to visit Australia again for the Crab and Sydney Rock Oysters from New South Wales. Your Malaysian, "Mud Crabs" and "Coconut Crabs" are also very special. Irwin

Portormo: My criteria for the explanations are based upon the merchandising, historical associations and species of the fish themselves. In eGullet it's how the fish tastes, what it's called where you purchase it and how should I cook it best. Since I have been involved with many species of seafood formally under utilized but now well known I only hope to simplify what may not be general knowledge. Local names of specific seafoods varies all over the world, but shouldn't effect the species themselves. A good example is Mahi Mahi also called Dolphin that has absolutely no connection to or association with the species of Porpoises also called Dolphin. The "Talipia" has been called the "St. Peters Fish" ever since it was concluded by scholars to have been the species referred to in the Bible. It also has various African names, but they are all from related species now generally known as "Talipia", still existing thru out Israel, Africa and Asia Minor with no other fish being comparable. There are indeed many fishes with regional names, especially in the Snapper family where Porgy, Tai or Scup are only a few for the same or similar species in addition to other regional names that are common in most oceans. John Dory being insidious to so many ocean areas has in excess of 30 different local names I am aware of, but I'm sure there are more. The ideal way to ascertain different species of Fish is by the Latin Names that remain the same no matter what popular name it's called locally. If you look in Fish photos from various locations there are always some similarities. names or variations but whatever it's called is first the regional name, followed eventually by the Latin name. I am always interested in learning more about any of the foods we consume, historically, biblically and traditionally it what makes being part of eGullet so special. Irwin Irwin

I gess the name is John Dory ← Rogelio: I'm sorry but you have been misinformed. "St Peters Fish", as referred to in the Bible is a species of the same fish now more popularly known as the "Talipia" probably considered one of the most adaptable species of Fresh Water Fishes in Africa and Asia Minor regions until recently being cultivated at Fish Farms all over the world. It is so adaptable that after initially being introduced to Hawaii it proliferated so extensively that it has adapted to salt and brackish waters in the Islands. The John Dory is sometimes confused with the "Orange Roughy" commonly known as the "Slime Head" until becoming more commercially successful under the name of "Orange Roughy". The "John Dory" is indigenous to many Ocean waters but has become popular keeping it's own name. There are several popular fish caught off the Island on Madeira that are when caught there considered the best tasting of it's species in the world " Madeira Belt Fish", receives premium price in Asian Markets. Irwin

If you really want to make a big hit at your party may i recommend preparing a Shrimp/Prawn Dish that will become something that your guests will be talking about being so special. It can be adjusted to meet whatever criteria toward your families tastes and preferences by adjusting the seasonings to customize the dish. It requires a large sized Sauté or Fry Pan with a cover. The dish is a adaption of the classical " Italian Scampi" it is more effective using larger Shrimps or Prawns. I like using the largest size available at the most reasonable price. The best quality often are the Shrimps/Prawns from Mexico sold under the "Ocean Garden" brand. Even farm raised can be used by adjusting the seasonings to enhance the flavors. Alternative Shell Fish can be "Scallops", "Slipper Lobsters", "Lobster Tails" on their own or combined. The costs would be comparable to that of your Fillet Mignon Roast. The effect of this dish is enhanced by your doing the majority of preparation in advance since the actual cooking takes less then 15 minutes and can be held warm in the oven for as long as 1 hour before serving. But cooking it allowing the aromas to permeate the kitchen is a little theatrical, but effective in making it so special with it being cooked, presented and served together. Peel your Shrimps leaving the tails on for effect and making them easier to enjoy, plate and display. Split them partially them press them under the flat side of your knife or chopper to butterfly them as it looks nice when served and speeds up the cooking process. Any other Seafood to be combined or cooked in place should be also checked and set aside. Ingredients: Shrimps or ? ( I use 12/1 pound) 3/4 per person Leaf Parsley {Italian, or Chinese), diced fine (2 bunches) Curly Parsley, diced fine {1 bunch} Garlic Cloves, diced fine (4/5 per person) Dry White wine (to taste generously) All Purpose Flour (placed into a bowl or pie tin) about 1 1/2 cups Grated Parmesan Cheese ( to cover pan surface, lightly or to taste) White Pepper (lightly cover pan) Demi-Glace (can be beef or chicken) 6/7 Table spoons Sweet Butter (4/6 cubes) Fresh Lemons squeezed into Juice. (2 ounces per person) Preparation: Heat Pan at high heat. Put Butter into pan, keeping it moving until it melts without letting it burn. Add Garlic, stirring until it begins to simmer. Pick up some Shrimps by the tail, place them into the flour pressing them into it on one side shaking off excess flour. Hold on Platter until all are floured. Put Shrimps into Pan, flour side down keep stirring in melted butter and garlic. Cover them for about one minute As soon as the garlic begins to brown add Wine still stirring. The Shrimps will start becoming opaque, turning pinkish or reddish. Sprinkle on White Pepper Add the Parsleys, followed by the Lemon Juice still stirring. Add some wine if necessary to keep the sauce moist. Cover again for one minute Add the Demi-Glace, stir until absorbed and blended into the sauce. Sprinkle on the Parmesan Cheese, give everything a final stir and put into the oven covered at 225 degrees until served. Before serving stir again. This compliments French, Italian or even Garlic Bread when being served sliced thinly so it can be used to mop up the sauce. There are several acceptable Demi-Glaces being marketed or it's not difficult to make your own. I make mine using Shin Beef or any Lean Beef together with Chicken wings and Feet simmering together until the beef begins falling apart on a low heat. (the Meat from the Wings and Beef can be chopped up and used in Dumplings, Chili or Mexican Dishes after seasoning) Strain and liquid, allow to cool, place in Refrigerator. Peel fat that has raised to the top from the liquid then put back on the stove to simmer uncovered until reduced to a thick liquid, again allow to cool. I then pour the still warm liquid into Ice Cube Treys and place into my freezer. After freezing I put into Freezer Zip Lock Baggies and take out cubes when ever required in cooking. They thaw quickly in a Microwave as they are gelatinous. Adding the Demi-Glace enhances the taste and flavors in a natural way. It's one of the easiest way to make a dish get character naturally and used by many of the best chefs. If you try this please tell us about your thoughts on eGullet. If you have any questions I will be glad to clarify. Irwin

Ah Leung: We used to serve a very similar dish at our restaurant in Honolulu that we called: "Chinese Drunken Oysters", The only real difference was that we added Shaohsing Wine, White Pepper and consolidated it into a paste with Sweet Butter, Fermented Black Beans, Garlic, Leaf Parsly, Grated Ginger with a dash of Balsamic Vineger. We then covered the bottom of the shell, and the Oysters with the paste and brought them to bubbling in the Salamander Broiler before serving with some spring onions sprinkled on top. It was one of our most popular appetizers. The "Drunken" name was due to the Fermented Black Beans and the Shaohsing Wine. Many customers added some Hot Sauce before enjoying. We used Washington State Oysters. Irwin

Tsk! Tsk! Irwin. You didn't take pictures?! You MUST get with the digital technology! ← Dejah: "Digital Technology" is way more advanced then I am ready to consider. I haven't gotten any further then my attempt to take photos of my daughter sleeping with a "35 mm SLR" that when developed were only of her ear when sleeping. That was 40 years ago. I type slowly with one finger on my computer, do reasonably good searching but still have not progressed enough to have learned how to "Cut & Paste" even though my new keyboard has on it's left side "Buttons" showing: Cut, Copy and Paste but there are no instructions from "emachines". My grand daughters have a new expression discribing me: "Oh Grandpa", with a roll of the head and a "Tuch" sound. I think maybe your annoyed because I observed that some how the tops of my "Capitol Pork Chops" wound up in someones "Pork Dish" and it's supposed to be a secret method of converting Pork Chops into. "Pi Quat". It's just meaty "Rib Bones". Irwin

We used to serve a similar dish as a entree that was popular. We called it "Crisp Skin Stuffed Chicken Breast." The way we were able to keep the chicken moist while crisping the skin is applicable toward the tied roasted recipe. We wok sauted the Breasts at a high heat just long enough to sear and lightly brown the skin while constantly basting the Breast. The Breasts were placed in a 250 degree oven long enough to set, we checked them by pressing the meat similar to a steak until they were cooked medium then plated and served. The waiter would carved them table side before serving. But it was just for show since ours were stuffed it looked nice after the pan juices were spooned over the slices. The wok basting is effective in allowing the skin to crisp without over cooking the chicken breast it also works well for duck. Irwin

It sounds like this is what Cantonese called "Gang Do Pai Quat" 京都排骨. "Gang Do" is the direct translation of "capitol". The sauce is typically dark brown or dark orange in color. It tastes sweet and sour. And yes I did taste a trace of Worchestershire sauce in it. I did this style once. I was not very successful at it but I had jotted down some notes. Though the name is "Pai Quat" (spareribs), restaurants typically use pork chops to make this dish. ← I had a friend bring me a take out order of the dish today. After actually taking the time to look at the slices I realized that they were all chops with the top half removed before being sliced probably to use in various types of dishes calling for boneless pork. It could be called spare ribs since it seems to be always cut from the rib section. There were lots of slices all bone-in and it tasted as good as always but it's a smart way to make everyone happy in a profitable manner. I enjoy eating the meat close to the bones and the portion is generous considering the price of $7.95 for 11 thin slices. Irwin

Sorry Irwin. This is the first time I've heard of this term (both in Chinese and English). What is it like? ← I'm not sure about the Chinese name but on menus in the English section in Hong Kong, Seattle and Hawaii it called "Capitol Pork Chops". They are quick fried with a light coating, seared, served together with slightly spicy, dash of vinegar, wine, sliced onions, superior both, corn starch thickened sauce on a platter with several dried chili's. In Seattle my favorite place for this dish is "Hing Loong" in the International District.