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Ah Leung: Hope you will do your version of: Capitol Pork Chops (Kup Dai Pi Quat ?) It seems different at almost every place that serves the dish. Only thing consistant is "Thin Sliced Pork Chops" but it's generally tasty and add's flavor to the rice. Irwin

Wasn't Stouffer's at street level in that building, and Top of the Sixes was an upscale place on the top floor? I think it was called the "Tishman Building". There was also a huge airline office on the other side, street level. Today the airlines couldn't afford a space 1/10 of that size, sadly... ← Stouffers Restaurant was at Street Level, Stouffers "Top of the 6's IE: 666" was at roof level. For them it was a new concept. It was called the "Tishman Building" whats it called in 2006 ? Irwin

Derek: For ambiance, view, wine selections at a special occasion there are few places capable of putting everything together in Seattle then "Canlis". They have a excellent award wining Sommelier who will be pleased to discuss anything about wines that interests you on their extensive wine list. The service and food are generally top quality but many items are more traditional that may suit your occasion. May I suggest you ask "Brian Fowke" his recommendations since he has visited Seattle often. Fork is very special chef owner, still settling down and Chef Scott will do anything to please your wife for a special occasion. It opened shortly before "Rare" opened in Vancouver and he is doing many dishes similar to West and Aurora that may be interesting to enjoy the comparisons. Call Chef Scott and leave everything up to him I'm sure you will have a memorable celebration. Irwin

I used to eat what I then considered the best breakfast in NYC at "Stouffer's 42nd Street" on the east side. They did everything well, Biscuits, Hash plus all traditional favorites, even Porridge. They had a success for years with the location at the top of the sixes, "666 Fifth Avenue" at that time one of the few roof top restaurants. Not even sure if it's still open ? Irwin

I remember reading about the differences at that time: IE: about 25 years ago. LA = Contrived SF = Tastes Good In "2006" I feel that they are coming together in positive ways. The Asian influence in southern California is comparable to the North, but taking everything together it is definitely better everywhere on the West Coast with Vancouver, BC the emerging light. This is partially due to the mydrid ingredients available there that aren't available in the States plus the percentage of educated immigrants from all over the world settling recently in British Colombia. In availability and utilization of local products the "Pacific Rules" in 2006. Irwin

My first experience with the effect "Brown Rice" has among the Chinese was when we opened the original., "Lindy's East" in Hong Kong. To provide a "American Experience" we had imported some "Uncle Ben's Rice" and some."Long Grained Brown Rice" as well "Wild Rice". Since "Rice" was one of the few controlled substances/products supervised under government control for imports we would have been required to obtain a special license that required all inventories and shipments be maintained for government controls. They decided that the "Wild Rice" was officially not rice but edible grass. The Uncle Ben's was to be only allowed on a one time basis as a sample for testing and the Brown Rice was again a sample of "Animal Rice Feed". This initial shipment was then allowed , with the understanding that we would not be importing any "Rice" in the future on our own, but could go through any official licensed purveyor. Apparently the "Rice Controls" were for the purpose of being sure that there was ample supply of Rice available at all times for any local emergency always in storage to insure adequate amounts to feed the population. What was a interesting experience was the effect these products had on my restaurant staff. Uncle Ben's Rice when brought into our kitchen for testing caused lots of bewildered looks after my cooks observed the packaging on the 5 pound bags that had a picture of Uncle Ben. When I demonstrated how it should be cooked, again I received funny looks, but after it was finished it was even more strange. The staff agreed it looked like rice, felt like rice, BUT it didn't smell or taste like rice in their opinion. Next we tried the "Wild Rice", it seemed to interest everyone more and since several of my cooks had worked at the "Cathy Hotel", in Shanghai they were familiar with the product. The one thing we didn't expect was after we opened the Brown Rice after one look our head Chef disclaimed. We will not cook animal food ! He adamantly refused to cook, or even considering serving such garbage (lop sop) under any circumstances. He said that neither he or anyone else had ever heard of anyone eating brown rice, and he feels that everyone connected to our Restaurant would loose "FACE" by being involved and his reputation would suffer. Needless to say we never served anything but Texas, Carolina or Arkansas Long Grained Rice in any of our Restaurants. The Uncle Ben's, Wild Rice and Brown Rice were given to the Employees PX at the American Consulate. It was the only place that had Brown Rice as they were exempt diplomatically for all imports of food products. I did observe that in NYC and Seattle some Chinese Restaurants now offer Brown Rice as a alternative. I wonder if there is a niche for Uncle Ben's or even Minute Rice ? Irwin

Regarding the quality of "Australian, New Zealand and American Lamb" the self appointed experts at "Cooks Magazine" show a considerable lack of knowledge with very little time spent in research or actual evaluations of product. The main difference between the Lamb is in the way it's slaughtered, butchered, packed and shipped. The majority of Lamb imported is totally based upon the exporter/purchaser in the markets being sold. Importers want consistency so they generally specify a specific Lamb carcass size before it's been butchered, boxed and shipped. If a customer requests lamb cut from a carcass that weighs 39/42 pounds whole the Racks and Loins will reflect that size. Many domestic purveyors in the states use a larger carcass, reflecting the size of each cut. Most Restaurants/Retailers prefer a Rack Cut French Style that averages from 13/15 ounces each dressed rack, suitable for serving as a whole "Rack of Lamb". These are cut for export quickly after being slaughtered to specifications, vacuum sealed and almost always for export "FLASH FROZEN". Experienced Restaurateurs will take to time to use a very old fashioned method of letting these Racks age in their controlled temperature refrigeration to allow the serums to cause the enzymes in the Lamb to naturally age it and improve, tenderness, flavor and character before serving. I suspect that only about 20% of Chefs have the knowledge or experience to do this correctly. If the Lamb compared with American Lamb was previously frozen without skillful tempering prior to cooking it would taste different. There is actually very little Lamb being sold domestically that has been Corn Fed at any feedlot long enough to be fattened or effect it's flavor. It is generally allowed a longer time at the slaughter house to rest as more Lamb Carcass are broken by wholesalers and suppliers in most markets. It's only recently that boxed Lamb is becoming popular. The grass pastures in New Zealand are considered some of the best in the World. Australia is more comparable to our own pasture quality. Some of the more expensive Restaurants feature domestic Lamb that they hang in their aging room alongside the beef providing excellent quality, but priced as high as the beef cuts. The fat covers on dressed carcass Lamb are all very similar if the weight of the carcass are similar. If you think about what a fat cover on a aged Rib Steak tastes like it won't be appreciably different them a aged Rib Lamb Chops fat cover as any exterior fat has been removed and most fat after broiling almost never has a gamy taste. The only Lamb fat that I ever have seen a gamy edge on is from "Mutton Steaks or Chops" served in England or Europe that had been aged several months as is traditional. Leaving more fat on the chops is also expected as is cooking it rare. The customers are eating this because they saviour that high game taste on the other side of the Atlantic that most Americans have never tried eating. I posted this from the top of my head as I haven't yet mastered cutting and pasting my posts, but I am sure about my facts and will answer any queries from eGulleters. I have worked closely with the Austalian, New Zealand, Argentine and American meat groups thru the years to stabilize International standards but there are variations in supplying every market that must be accomodated. Irwin

Must be showing our age, Ben Sook. I'm with you on the "basic jook". I made jook on Monday as I bought some cooked pig stomach at the Chinese BBQ shop in Winnipeg on Sunday. It was soooo good and tender. Worked beautifully thinly sliced and laid on top of the jook. One piece per spoonful along with some scallion and cilantro. ← What I have observed with my own Children, Grandchildren and others is: There is nothing humble about "JOOK" to me being Jewish I admit that Jook is in many ways equal to certainly comparable to "Chicken Soup" almost a blasphemy but something I acquired thru the years. The simplicity of enjoying it almost plain lies in it's beauty. My Children and Grandchildren still prefer eating it without anything added when they are not feeling 100% or until they grew up to about 10 years old was when they would start to consider Chicken, Shrimps or anything being added to their Jook. When I bring Chinese Take out from Seattle to Tacoma they almost always request that I be sure to bring some plain "Jook". It's like nursery foods something we always return to as true comfort food. Sure they enjoyed Oatmeal Porridge or Chicken Soup but Jook remains everyones favorite with or without additions. I feel this way about the Toysan/Cantonese Jook the other regional variations are good but just don't do the job for my family. Irwin

I think thaqt it could be argued that Orange Roughy Stocks are not longer under utilized. I'm curious about the nitrogen freezing - is this liquid nitrogen excluded oxygen or have a initial very low temperature freeze? Also, how widespread is this with the green lipped mussels? We have excellent local (Scottish) blue mussels, but occasionally green lips crop up in dishes, the last time I had them was about 6 months ago and the lack of quality was very obvious. I have enjoyed fresh green lips in NZ, so I have nothing against them. ← Adam: About the "Stocks" is exactly why I used the word, "WERE". Even the "Green Lipped Mussels" volumes are growing faster then anticipated. The Nitrogen Freezing is supposedly the same successfully being used for freezing the Tuna for Sushi. It's becoming more common due to the effective worldwide distribution producing enormous demands on supplies that species that seem under utilized quickly become over fished due to instantaneous high volume before fisheries management can be put into effect to stabilize production. We are becoming reluctant to promote under utilized foods until the suppliers start to become more aware that we all have responsibilities more important then just making money quickly. Since over time they should continue to earn regularly as a renewable resource. Our popularity and expertise may wane but since our reputation still stands we will pick and choose whats better for the environment based upon what we have learned thru experience. When I lived in Mendocino California near the so called "Lost Coast" area we gathered wild "Black Mussels" frequently at a location thats been used so long that giant mounds of shells accumulated by the Indians during Tribal gatherings are still standing. These Mussels are often even larger in size then the Green Lips. I still have several jars of "Pearls", we accumulated while eating them after cooking with Garlic, White Wine, Pepper, Leaf Parsley and Butter. The Broth was excellent since the waters are very clean and icy cold year round. We sometimes covered them after cooking and froze the Mussels in the strained broth where they were added to various seafood stews enhancing the taste. Irwin

helenjp Fortunately thats no longer the case: When the "Nitrogen Freezing" was started it was operated by a Japanese Company who does everything first class with cooperation of government inspectors has taken the New Zealand processing into something very different then it used to be previously. This change over from the old to the new began when a fish called locally "Slime Head" was renamed "Orange Roughy" fillet and exported fresh or IQF Frozen worldwide with great success. The "John Dory", "Tai"(similar to Porgy), Morton Bay Bugs" (slipper lobster), Blue Cod" and even "Flounder" have followed all doing well. Both the "Green Lip Mussels" and "Orange Roughy" were under utilized species that have help the economy prosper locally. Irwin

Shamanese: They are still being sold fresh to various purveyors In Asia, Japan, Europe, North America and everywhere else who request shipments of live Mussels who are willing or can afford the airfreight. It's mostly sold frozen to the Retail, Institutional Markets who require inventory and consistant supplies. Irwin

The "New Zealand Green Shelled Mussels" are very delicious if available fresh, but when we began developing them for export initially to Japan we had problems. This type of Mussel keeps it shell open while alive, very different then the European, American or Asian species that always have tightly closed shells. In fact its always assumed at most Restaurants and Fish Mongers that any open Mussel should always be discarded as they are thought to be dead or spoiled. It seemed almost impossible to convince retailers and end users as well as importers about this characteristic so we decided to try several ways of merchandising the Mussels. We began Nitrogen freezing of the Mussels on the 1/2 shell, removing the tops and packing them in 1 dozen in a translucent plastic tray with the bottom opaque and the top clear. In this manner they became very popular in Japan, accepted immediately by the Sushi Restaurants as a exciting new item. They still continue to be popular, retailed at most Supermarkets and Fish Mongers in Japan. We tried this first in Honolulu where again the Sushi Restaurants led the way, followed by retailers. Many Restaurants began serving them in Cioppino Type dishes, or baked and different versions. When we introduced them to the States it was in the 1/2 Shell Package and IQF Frozen for Institutional use, this eventually was also done in sizes suitable for re-packing at most Asian grocers. They are now also packed in all types of retail, boxed, clear bagged, or whatever the importers request. In all their various guises if kept at recommended temperatures they are superior to almost every type of Mussels being consistent all year round. Regular Mussels vary according to seasons, water temperatures or weather while the imported Mussels are supervised, inspected for quality, color and production by the New Zealand officials. I enjoy then when used in Seafood Curry, or simply prepared with a Scampi recipe used in place of the Shellfish it's more economical and very enhanced with the Garlic, Wine, Butter, and Leaf Parsley with some Parmesan added. I also should mention the the "Nitrogen Freezing Process" is the same one used in about 90% of the Tuna used for Maguro, or Toro served everywhere with few exceptions. It has very little effect if any toward the fresh taste comparrisons. Irwin

David and I went on Wednesday night, the day of the review. Not surprisingly, they were clearly overwhelmed, even though the restaurant wasn't full (it's big.) I had to get up and walk over to a waiter to get our menus (if we'd waited for someone to come to our table, it would have taken a half an hour.) We had to ask for water three times. The good news is that food-wise it seems to be Seven Stars in Bellevue, which is a dream come true for me. We had the Chong Gin chicken, which was exactly as good as it is at Seven Stars. We also had a seafood curry that was great. I noticed many of the favorites from Seven Stars on the menu--dan dan noodles, ant on a tree, cumin lamb. The specials board had only one item--Szechwan crab. However, the menu itself is huge, so I think perhaps the specials have been incorporated in the menu itself. We also saw quite a lot of people enjoying hot pot there. So bottom line, at this point, for Seattleites it's probably not worth crossing the bridge, when Seven Stars has basically the same food and better service. ← I was hoping that the opening period could have lasted longer giving them more time to get the new place together. This is the 3rd Restaurant opened by Hoang Ngo and her husband Chef Cheng Biao Yank in Seattle. Their first is located on 85th Street west of Greenwood called the "Szechuan Bistro" was sold to the couple who worked there before moving to the International District. Husband was Cook alongside Chef Cheng and wife worked the front of the house. They are still doing a very good job keeping things up to the original standards. When the "Seven Stars Pepper" was sold about a year ago I noticed that it wasn't quite up to the original quality, even though to most it wasn't a noticeable change since most specialties were still consistent. I'm sure that when the "Szechuan Chef" settles down it will become equal or better then the originals. To me whats so special about the owners is that they may be the only Restaurateurs who actually owned and operated a well known Restaurant in Szechuan for 20+ years. If they keep this up it will eventually make us very fortunate to enjoy this cusine in Seattle areas with neighborhood Szechuan places that are good. When they moved to the "Seven Stars Pepper" location on Jackson it was helped to become popular locally by "Lauren's Birthday Paries" through her photo's and posting on "eGullet" I hope that she visit's the "Szechuan Chef" with her camera to keep us all updated. Irwin

I am sorry but since I have not been keeping myself up to date about the new designations of beef cuts I will not update the comments on my previous post meant to clarify the "Deckle". Officially now in "2006" the USDA has changed the name of the meat thats on top of the Prime Rib Roasts now regularly removed to a new designation. Previously called "Deckle" is now named "Blade Meat" with it's own ordering number # 109B. It is not customarily removed from the Bone in Prime Rib Roasts. The Brisket is now broken differently with a Flat Cut and the former Top Fatty Piece being called a "Deckle". I will be receiving a update on most cuts that I will have available in my files. This is certainly becoming more interesting and fun then it used to be when we put together the original boneless beef cut designations as well as primal cuts together with gradings about 45 years ago for the first USDA Guides. It took almost 25 years for the "Triangle" to become a official beef cut. Irwin

is the answer to your question from the article itself ... ← May I clarify some of the confusion. (1) The Beef Deckle does not have anything to do with the Beef Brisket. (2) I have never heard of the "Deckle" being used to make Pastrami. The cuts used in preparing Pastrami are The "Navel Plate" and more frequently during recent years the "Brisket". The Pastrami served at "Katz's" and the "Carnegie Deli" are all from the Navel as that where the balance of lean to fat provides the best taste, flavor and character. (3) The Deckle is that flap, or top cover in part of the Prime Rib that is generally removed when the Rib is make into Spencer Steaks or Rib Eye Roasts or Steaks. It is also removed in whole Rib Roasts to meet the specifications required by Caterers and Restaurants who need more uniform tenderness and quality when serving customers. The USDA Meat guides assign numbers for all the variations insuring that guidelines are maintained. The main reason for this as the Deckle when roasted is much more chewier then the other parts of the Rib , causing customers to complain about the meat being tough. In reality it's only the Deckle thats tough, thats why it removed. Since most Beef is now send to source Boxed it's generally not used. Some suppliers tenderize it mechanically to use for Swiss Steaks, Stew or mostly Ground Beef. The few Kosher Caterers that still Butcher the Primal Ribs sometimes Corn the Deckles to use as Corned Beef at Buffets or as Spiced Beef similar to Pastrami but it's still has good taste, but if not slow cooked long enough to break down the collegian still is chewier. To those of us who enjoy chewing out meat it can be enjoyable. It's most commonly sold retail at Markets offering a special of Bone On Rib Steaks. These are generally cut from the Deckle ends of Whole Ribs into Steaks, reserving the part of the Rib without any deckle to being sold at a higher price as Roasts. That the reason those Steaks have a part thats chewy, reflecting the price retailed. At many retailers your best value of taste, tenderness and quality per pound is from the Spencer Steaks since they are often only one to two dollars per pound then the whole rib, bone on steaks on special. Buy a 2 pound whole rib bone in steak at $4.00 per pound = $8.00 or a 1 pound Spencer Steak at $6.00 you received about 25 % more rib eye then the much heavier cut. Irwin

Dejah: On eGullet your number of posts automatically increases progressively. That why your number of posts now is 1346, but if any happen subsequently it will change. The Habanero and Scotch Bonnet Peppers are both from the same family but have different appearences. Habanero Chili's originated in Mexico and a more volatile variation was grown in Havana Cuba after being imported there, hence the name Habanero from "Havana". They have a pointed tip. Scotch Bonnet Chili's originated in the West Indies with it's most volatile variation grown in Jamaica. They have a round bottom, slightly indented. Both types are considered very hot with variations depending where they are grown. Some of the hottest Habaneros are from New Mexico. There is one type relatively not well known that's considerably hotter. I only have tried it from samples received from the University of Hawaii and never had enough to play with in cooking. It's quite fragile, looks like a baby's fingers and is cultivated only at high altitudes in South America. We designated it as a number 12+ in our comparisons its name is the, "Rocoto Chili". Irwin

The way most "Congee" is served and prepared in Hong Kong is to make the Congee base "Chook" and put in the Condiments, Seasoning and whatever else you prefer just before serving to yourself or guests. The standard is having some julianne ginger and warm oil standing at the bottom of the bowl waiting for service. If you like salted pork, century eggs, salt eggs, shrimp, chicken, liver or anything it placed into your individual serving heated in a small pot or just cover with the hot chook poured into the bowl. The Congee when cooking rarely has anything more the Conpoy (Dry Scallops) or Dry Duck Giblets being added to the Rice when beginning cooking. Everything else at all Restaurants and most homes is added just before serving. Irwin

I have learned thru experience that the "Tomatoes of almost every variety packed in water are very inconsistent. Often the water can be salty but it rarely has much character or flavor since it is added during the canning process to provide volume. That's why I now only buy Tomatoes that are packed in Tomato Puree it generally is sometimes the same price as the water packed if you check all brands available at your retailer but at worst it only slightly more expensive. Some are with added Basil or in commercial variations different specific gravity that if higher means thicker puree. Even reducing the water packed in tomatoes rarely enhances except to increase salty flavor. The puree is very adaptable to almost anything you utilize canned tomato's for generally and marries well with everything. Irwin

I don't think there's anything as lethel as Dave's Insanity Sauce made from habanero peppers. I have used 1/2 of one of these peppers along with the little red chilis for spiking "10"s, but I wonder why would anyone want that? Not only is it painful, you can't even taste the food. It's even more painful when this food is served on a sizzling hot plate! I do like to add very thinly sliced half a habanero pepper when I steam beef and mui choi. Add my congrats to Ah Leung's on the 1000th, Irwin. ← My sauce that my employees labeled "Sudden Death" with the Skull & Crossbones was MUCH hotter then "Dave's Insanity Sauce" plus actually has taste, flavor and character before it delivers it BURN. Dave's Insanity (Raw Heat) with several blind testings received levels of only 7 and 8 not our unanimous #10. We used several varieties of "Scotch Bonnets", Philippine Chili's, Thai Chili, Cambodian Chili, 5 types Chinese Chili, Several African, Mexican, Central and South American Chili both Dry, Fresh and Fermented many actually were grown in Hawaii and samples received from The University of Hawaii. We worked several years attempting to obtain the best fragrance, balance and character that would assimilate into the Sichuan subtleness desired. Again our number system was based on: #1 Hot, very tasty, subtle without any kick. #3 Comparable to Tabasco, Hot but also sneaky subtle and very tasty #5 Twice as Hot as Tabasco, still sneaky followed by runny nose, tearing eyes and if you were persistent swollen lips. Anything above was only EVER served to those customers who were really addicted to extremely hot foods who had proved themselves previously by actually enjoying 5 stars. We also prepared a "Piri Piri" Sauce (Hot-Hot in Portuguese that was adapted into most African dialects) that we supplied to many Diplomats. Some Americans from New Mexico really loved eating with the 5 star version but the majority were from India, Asia and South America. I have watched, amused the proliferation of serving sauces that were simply "Hot", Hotter" or whatever but most are only just nasty. I still have friends sending me samples from all over the world or even order via the internet or mail order just to compare and assuage the variations but find almost none that are fun, tasty or anything else except "Hot". It's more enjoyment to be subtle, even sneaky allowing you to saviour and enjoy whatever food you are eating knowing that the heat is still complimenting your meal abut not overwhelming for the majority. At least we allow enough time for the diner to say, this is to hot for me at a certain point in place of clobbering them. We also carefully explained about all the nuances, warning guests about aspects of the hot spices in the sauce, making sure they were prepared for the tastes. Whenever anyone was overwhelmed as a guest of someone who was familiar, having eaten that level of hotness previously we willingly exchanged their dish for a modified version at no additional cost. One thing we did learn is that the Jamaican variety of "Scotch Bonnets" is something to treat with respect by wearing gloves, not inhaling during cooking and never touch the seeds. Irwin (always wear protective glasses working with chili)

In roasting "Baby Lamb" either butterflied, split, quartered or whole it's important to keep in mind that most lamb thats considered baby often weights between 12/22 pounds. A good example of this is as served in Spain where 1/4 of a split roasted 12 pound baby lamb is considered a individual serving. I generally prefer slightly heavier lambs in the 18/22 class {average whole spring lamb weighs between 36/42 pounds) We sear them initially under higher heat for exterior color and allow slow roasting until done to the preferred temperature. Most middle easterners prefer it being done without any color. If it's cooked medium rare it suits guests from other regions. Even if it being roasted on a split it wise to cut it into 1/4's or even 1/8's and stack it in pans being kept warm in a oven until ready to be served as it is easier to keep moist while basting with the saved juices during this period. The butcher can precut the carcass so it's easily split and disjointed prior to serving if he has the expertise to know how the carcass breaks for serving. This greatly simplifies the service. If your familiar with preparing lamb this way , then I'm sure you will realize the impotence of doing this preparation ahead of time. Enjoy, it's well worth the trouble to share the results as few things taste better then whole roasted baby lamb. Irwin

Even though I should have been sworn to secrecy, I wasn't so I will inform fellow eGulleter's about the insidious nuances about the magic of a habit forming "Hot Sauce" or "Dish". This is part of my celebration attaining "1000" posts today. I have always been fascinated about the intricacies of spicy foods especially those considered hot. While living in Hong Kong owning and operating Restaurants while importing and exporting various item's I was in a position to hire as a consultant/adviser the then pre-eminent Sichuan Chef who had emigrated to Hong Kong and was then semi-retired. One of my cooks had been a apprentice for several years working under his guidance. He was well known for his sauces, seasonings and subtle ways of cooking a reputation he had brought from Sichuan. After he arrived in Hong Kong a astute local businessman invested in a upscale "Sichuan Restaurant" offering him shares that was the first one in Hong Kong that became well known. The building where it was located was being demolished for new construction so he decided to retire when I was able to engage his services. After several months I was beginning to understand the subtle way he used the heat in his dishes. It all transpired because everything was layered to give the effects enough time on your palette to achieve initially a comfortable warmth that eventually became hotter over time until your eyes teared, nose ran and lips swelled. It was interesting that while this was occurring it rarely slowed anyone down from eating more and enjoying them selves. This was effected by using items in the sauces that masked the spiciness, such as oils,ginger, garlic, even mustard powder together with different chili's some fermented, others ground fine but all slowly cooked together to marry in a Pork/Chicken Demi-Glace with some Chinese Wines. Ciliantro, Curley Parsley and Leaf Parsley were chopped fine and cooked together in the oils to moderate the garlic and chili effect. Variations of this mixture were arranged at the cooks station where he was able to contrive the right balance for each order. IE: 1 star all the way to 10 stars for degrees of heat. The hotter the dish, the more subtle was the heats effects. Using what I had learned and through experimentation I decided to merchandise when I opened the "Lisboa Restaurant" in Honolulu serving Portuguese, Spanish, South American and African Style meals claiming the some of the Hottest dishes anywhere. Our 1 star was hot and enjoyable to almost everyone. Our 3 star was slightly hotter the Tabasco. Our 5 star was at least twice as hot as Tabasco. Our 7 star was never served to anyone who hadn't actually enjoyed our 5 star. The 10 star was labeled by my staff as "Sudden Death" with a "Skull & Crossbones" being drawn on the containers and was used to achieve a balance between the others. We would skim some oil off the top for special customers on request. During this period it wasn't unusual to have customers flying in on weekends from the west coast reserving tables for dinner every night at Lisboa who felt the trip was worth while just to enjoy the spicy foods. I still make variations of theses sauces and have kept several Barbecue Sauces under refrigeration for several years without any problems. It still delicious and insidious. Irwin

I am enjoying this thread enough to start feeling like it could now be changed to the" eGullet evolution of new "Pitmasters" for slow cooking, smoking by "Susan" and "Marlene" the enthusiasm is contagious and it can be something shared by everyone. Just think about getting invited to share together in your neighborhood the results of this development. Guaranteed "No Left Overs", guess that won't work cause it better next day. It's the thoughts that count. The new "Low Collagen Diet" ! Irwin

I have seen it occasionally available at: QFC @ University Village Albertsons @ Mercer Island only Seattle area store where they have a "Kosher Foods Section" with Butcher and Deli items. It's not nearly as good as home made "Schmaltz" and much more expensive then buying a few whole sale of the week chickens just to enjoy the bonus of the "Grivens" + chicken salads, Chinese Chicken Sesame Noodles (see todays thread on eGullet), Curry and even Chicken Soup or Stock. You don't need to make enough for 5 years to enjoy just making enough for a month or two at a time just think of the Fresh Chopped Liver with Schmaltz and Grivens. Irwin

Ah Leung: I'm so glad you post early in the AM, now I can prepare tomorrows lunch tonight since this time I have all the ingredients at home. Only difference is I prefer poaching the Chicken in a Superior Chicken Broth without any added salt, but add some white pepper. After the Chicken is finished I reduce the Broth used enough so I can put it into the refrigerator long enough to jell and add some to the cold Shredded Chicken before putting it into the Noodle Salad prior to serving. Excellent photos. Irwin

Susan & Marlene: It was gratifying to share your results. Almost like a invitation to Spring. I look forward to enjoying your future attempts, please be sure to schedule events for the same days. Ummmm, Pork, Briskets or even Triangles or Poultry it should all be delicious. Irwin