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wesza

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Everything posted by wesza

  1. firedogut: I question if you actually have a 17 pound "Ribeye" 7 rib Roast. Almost all regular commercial boneless ribeyes come in 2 ways. Spencer average 9/12 pounds and denuded average 6 1/2 to 10 pounds. There is a 3rd type sometimes cut by retail butchers from the whole primal rib that contains the deckle or rib flap meat with some additional fat cover that may weigh as much as 17 pounds but I haven't seen any sold retail since the advent of boxed beef in years. If the Rib is with the deckle it will require a lower temperature to remove the collagen on the topside of the Rib where the Flap or deckle is located as this cut is tougher then the eye of the rib. If your rib roast has the 7 bones it very likely that is has the deckle removed with the fat trimmed and placed on top of the exterior. Whatever way you decide to roast the Rib it simplest to simply place it in a Pyrex or deep roasting pan with a grid on top or placed high enough from the bottom of your pan to cover the bottom with at least a 1 to 1 1/2 inch cover of water to keep everything moist during roasting and to catch the fats and drippings. You can start under the broil in your over for about 8/10 minutes each side (top and bottom) just long enough to sear. I prefer not to salt since it brings some of the juices to the surface, but pepper and yes some English dry mustard paste cover does enhance the beef flavor, it a excellent professional enhancement. The rib may then be roasted at 200/225 degrees until it reaches a internal temperature of 140 degrees for medium rare and 145 degrees for medium, then removed from your oven again on a elevated grid and permitted to set for 20/30 minutes away from any heat. Since it was roasted at a low temperature the heat rises less during the setting time then if it was roasted at a higher temperature. I generally drain off the water from the bottom of the over pan and bring it to a boil skimming off the fat mixing the remaining liquid with the juices from the resting roast together with a splash of wine to use if anyone wants to have the meat done more then medium. Cooked this way the meat roasts very evenly thru out. Irwin
  2. I generally purchase from "Russian Shops" in Seattle when it's available the "Bobaks" Double Smoked Hungarian Hunters Bacon. It comes in a whole one piece slab individually cryovac packed weighing over 3 pounds requiring slicing. Since it's been double smoked without any fluid added it can be eaten without additional cooking as Bobak's verifies that it completed cooked ready for eating. We treat it like regular Bacon, preparing it on a Flat Bakers Pan after slicing it thicker then most retail sliced bacon and cook it to remove most of the fat in a oven at 375 degrees, removing it from the heat after it begins to look like regular cooked bacon, putting it on paper towels to drain. If not allowed to overcook by being very attentive it taste better them almost any Bacon Product available anywhere. I have compared it to most of the Bacons used in this comparison and will reiterate that it tastes much better if not cooked as long as required for regular smoked raw bacon. Irwin
  3. The most popular Philippine Sausage made in the United States and Canada that is generally available at many "Asian" or "Mexican" Markets is "Longaniza". It is very tasty and I have used it in Paella. It is comparable to the Portuguese Linquicia and it's better in a Paella them most Mexican Style Chorizo Sausage. It's is sold with different seasonings and types of fillings so it may be better if you first sliced diagonally and sauted the sausage before trying it in a Paella It's very good added into a Omelet when sauted with Celery, Garlic, Onions, dash of wine, Sweet Peppers, Tomato's and Leaf Parsley with some Parmesan Cheese, slices of Chili can heat it up a bit. Irwin
  4. My son on his 16th Birthday announced to everyone that he had decided that from then on, the only way he was going to eat Steak was: Slice his Steak (NY Strip) after trimming into "Julianne Slices" then Broil under High Heat until Rare, allow to stand and set, reserving all juices. He then hollowed out a crusty sesame seeded Sicilian Loaf of Bread, removing all the soft insides, split it into 2 half's, then poured all the juices into each half and: Filled up each half with his slices of Beef that he enjoyed without requiring any, knifes or forks. Hes now much older, still does it his way and it's really delicious and sets the right mood for gluttony. He's not always able to get the bread but any type of loaf would work. I have even gotten to enjoy it cold on picnics or when going fishing. Even works with some Horseradish, Mustard or whatever and yes it's tastier then sliced Meat or Roast Beef. Irwin
  5. In Hong Kong the most popular method was Colemans mixed together with Beer used at most Restaurants.
  6. The great majority of Chinese Restaurants in North America always use "Long Grained Rice", grown in Texas, Arkansas, Carolinas and California. I understand that the "Jasmine" varieties are popular in the Bay Area and Vancouver, BC. In Honolulu the Short Grain Hinode Type with some Talcum added is the local preference at Chop Suey places, the more authentic Chinese Restaurants sometimes offer both Long Grain traditional and Short Grain local Rice's. Irwin
  7. Ah Leung: Where did you get those "Shrimp" in Seattle any Asian Market that had such "Fat Shrimp" (with Roe) on display would have caused a line up, with a quick sell out of them real fast. I have gotten lucky with local or Alaskan "Spot Prawns" with Fat, but almost never find any white fat shrimp or brown fat shrimp available. They were real fresh or flash frozen to show the iridescent pink color turning red thru the shells after becoming opaque after boiling. Great Photo receipe series again, could almost taste them just by visualizing. Irwin
  8. cburnsi: It's simple to find my previous post on this thread, just hit the mouse to return to page 1 of this thread and scroll down to my posting where I included the address of the "Bakers Restaurant" on Lake City Way. I indulge in one of their Thick Old Fashioned Shakes served in the Stainless Steel Container, request French Fries and Marion Berry Jam with your Monti Cristo. Irwin
  9. In discussing exactly what is Kosher it's important to realize that what has now in 2006 become a organized "PROFIT" making business thru selling "Kashrut" by groups of "Rabbi's or individual "Rabbi's" is completely different to the actual Laws as interpreted every where originally. For providing "Kosher Certification" for foods that were sold interstate the Union of Orthodox Rabbi's started to provide assurance thru supervision and inspection for Kosher Consumers everywhere, for many years this was the most well known and accepted certification. It was generally well known and accepted in most communities that every Jewish Male who was "Bar Mitzvahs" could be construed as a "Reb" and was allowed to claim that his establishment was Kosher. This was acceptable all over the NYC areas until fairly recently. Places like the "2nd Avenue Deli", "Ratners", and many other business have always kept Kosher under that premise. The places that opened weekend, under ALL Kashrut requirements are permitted to officially stay open doing business by having what's called a "Shabbos Goy" managing the business, making sure to observe the Kosher requirements. This is still permitted. It wasn't until there were more so called "From" or Ultra Orthodox Jews becoming more vocal, not comfortable unless being led or directed by leaders who discovered that there was a excellent opportunity to be able to increase their income, while making sure to check, inspect and certify places willing to pay their fees and display their "Kashrut Certifications" to verify that they were Kosher enough thru royalties to serve their congregations. This is what has grown into the current situation where various Rabbi's politically maneuver in competition with each other about whose Hecksher is more Kosher. Thats where the current state has evolved. I know many Orthrodox Rabbi's that still enjoyed eating at the 2nd Avenue Deli who were comfortable about the owners observation of Jewish Law, and I am sure that it was always observed honestly and even more so then in other places that I am familiar with that are supposedly under supervision. Irwin
  10. The traditional method preparing the soup base in Hong Kong requires using the "Pork Neck and Back Bones" for the base. This is generally the least expensive bones at the markets, often having some meat trimmings left on the bones. The bones are banged or broken with the flat side of a butcher chopper to expose the cartilage and marrow that important for the richness and character of the soup. It is always done by the "Double Boiling Method" then allowed to simmer until it clarifies and at that point sliced ginger, garlic cloves and dark soy are added to enhance the taste and provide color continuing to simmer. The broth is strained and allowed to cool, if placed under refrigeration it turns into a solid jelly base, This broth is very popular when made into a Rice Gruel (Congee) served late at night by Street Hawkers or in Tai Pai Tungs where side ingredients can be added such as Salted Pork Julliane, Salt Eggs, Raw Eggs, Pickled Vegetables and whatever else is available. This is sold from after midnight thru late breakfast. Irwin
  11. (1) The customer eating at a Restaurant is purchasing his serving of the food posted on the menu at the price it is offered. (2) After the food is served or delivered to the customer he may do whatever he wishes to do with his food, eating it is a option, as is boxing it or taking it with him when he leaves the premises. (3) Unless the Restaurant clearly states on their menu or posts where it is easily seen that "NO FOOD MAY BE PHOTOGRAPHED WITHOUT PERMISSION" there is no legal violation incurred, but a warning may be given with the following resolution if ignored. Without this being posted a Restaurant can request that you do not take photos of your dishes. If you object, they may have a option of removing them from the table and asking the customer nicely to leave the premises, without charging the customer for anything he was not allowed to finish before being asked to leave the premises. In certain circumstances the Restaurant may be libel toward the customers since it wasn't clearly stated on the menu or premises under local laws. I doubt they have any legal rights to confiscate your camera or request your film as it's your private property, only to ask you to leave willingly. I operated a Restaurant where we welcomed customers to enjoy our services and meals but never allowed any menus to be removed by patrons. We made sure to check before doing this that menus are our private property. Taking Photos, using Cell Phones or any other activities are easily avoided by business simply advising that this is not permitted anywhere in your premise, but even then I'm not sure that without a warning it can be a copyright or legal liability. I heard that it's questionable that taking photo's without any flash attachments are often not easy to prove that they violated the purpose intended in public gatherings. Irwin
  12. Irwin,You are very knowledgeable about HK restaurants. I used to spend Christmas in HK in the late 60s and I still remember some of the best I've had in my life such as: ... the best strawberry shortcake at Maxims ... the best fried ice cream at Lindy's It's good to know that both are still there. Is the Lindy's in Kowlook (I think it was at J. Hotung House bldg.) I also had the best and largest chicken leg at a Japanese restaurant in the basement of Hyatt hotel in Nathan road. Is that still there? I used to go on a 2nd floor where people played mahjong and I had the best Peking duck. Where would that be? There used to be a Japanese department store in Hong Kong side where there's a good restaurant in its second floor at the very back of the store. And, what is the huge toy store in Hong Kong side? I do have to visit HK one of these days again. ← cfusion: Lindy's was not the place for "Fried Ice Cream" it originated in Hong Kong at Leo Landau's "Jimmy's Kitchen" that may still be located at "Hotung House". Sammy Van the head waiter at "Jimmy's Kitchen" brought Fried Ice Cream to Honolulu after he emigrated from Hong Kong and opened a Restaurant. I opened the original "Lindy's East" on Hong Kong and owned the Lindy's in Kowloon and at the Peak Tram building in Hong Kong. When I left Hong Kong I sold my interest in Lindy's to Sandy Walker [grandson of Johnny Walker] and it's possible his family still owns the restaurant. The Japanese Restaurant was in the basement of the President Hotel and changed hands when it was sold and renovated into the Hyatt Hotel. Maxim's has become so big that's it is apparently serving in excess of 500,000 meals daily at it's various Hong Kong locations that's not counting all the Starbucks also operated by Maxims plus the Bakeries that export "Mooncakes" all over the world. The "Toys R Us" store that opened in Ocean Terminal was one of the chains oldest stores as it wasn't long after they began business that it was decided to open a place in Hong Kong since lot's of the merchandise originated in Hong Kong. My brother-in-law was responsible for setting the stock on the exchange, ironically he also did the same for Starbucks stocks The quasi-european style Coffee House's Restaurant Bakeries featured, HK Cream Cake, Chestnut Cake and Strawberry Short Cake all made with pure Whipped Cream. It may have changed formula thru the years. My favorite blankets [still being used] were purchased at Diamaru Department Store in Causeway Bay across the street from "Ruby's Restaurant" that sold the largest volume of Rotisserie Chicken then anywhere else in the world and became after opening in Taiwan the first place serving Chicken and Cantonese Dim Sum in Taiwan followed by Blue Sky and the Central Hotel where we consulted thru Eric Cumine Associates the architect who did all those projects including the Ocean Terminal where Maxims owned the Oceania Restaurant. The most comprehensive up to date posting about "Hong Kong Foods in General" is now on eGullet with a thread started by "canuckhead" who did a excellent report, he also is very knowledgeable about Vancouver, BC Restaurants. His report is very current since it's about his visit during Christmas. Sorry I'm not computer competent enough to post a link. Irwin
  13. Irwin,You are very knowledgeable about HK restaurants. I used to spend Christmas in HK in the late 60s and I still remember some of the best I've had in my life such as: ... the best strawberry shortcake at Maxims ... the best fried ice cream at Lindy's It's good to know that both are still there. Is the Lindy's in Kowlook (I think it was at J. Hotung House bldg.) I also had the best and largest chicken leg at a Japanese restaurant in the basement of Hyatt hotel in Nathan road. Is that still there? I used to go on a 2nd floor where people played mahjong and I had the best Peking duck. Where would that be? There used to be a Japanese department store in Hong Kong side where there's a good restaurant in its second floor at the very back of the store. And, what is the huge toy store in Hong Kong side? I do have to visit HK one of these days again. ←
  14. I feel that the most important ingredient in all these adaption of Shrimp or Prawn Dishes being mentioned is the Shellfish. In all the Hong Kong Chinese Restaurants that are well known for "Foong Xia Ha" always use Frozen or Fresh Ocean Shrimps or Prawns. In Canada or the USA this is also preferred with Gulf or Mexican Shrimps most popular when available but using the several type of farmed Shrimps or Prawns are not considered since they don't have the texture or sweet flavor thats from saltwater Shrimps or Prawns. It also seems that any Prawn or Shrimp caught in deeper cooler waters taste better. The Spanish Red or Hawaiian varieties are good examples. The two types of Mexican/Gulf Shrimps or Prawns most popular with Chinese Chefs are the "Ocean Garden" or similar, both the Whites or Browns. Compare the Tiger Prawns with Ocean Prawns both cooked the same way and you will immediately notice the difference. Irwin
  15. wesza

    Nasty Ingredients

    I find that "Pernod" when used in the original "Oysters Rockefeller" recipe is one of the essential tastes to this often neglected but excellent Oyster dishes. Fine Ground Mustard Powder has been used to enhance many stocks or flavors quietly for many years without any attribution, but still adds something special when used properly to dozens of combinations. For a taste that makes me shudder few can match that of the 4000 + year old Chinese alcohol beverage served in it's original 130 proof alcohol state the " fermented sorghum based, "Maotai Jiu" that became well know after being served to Richard Nixon at a Banquet in China. The best name for this drink was after a tasting by the original "Charlie's Angels" trying 50 + different Brandies at "Lisboa Restaurant" in Honolulu where Cheryl Ladd best described and all agreed it tasted like: "TOE CHEESE". The name has stuck in my mind since then, especially since being offered a more modern version in a lower alcohol proof, that I only dared smell to receive the same impression. There are other medicinal alcohol treats such as "Sulze" , "Fernet Bianca" or "Essence of Chartreuse" that are strange but "Maotai Jui" is the winner. I'm glad this tread has been revised and lets keep the posting interesting, fun and informative. Irwin
  16. Ah Leung: This rendition of one of the oldest NYC Chinese Classics bring back memories. The dish was offered as a A,B, or C with the traditional family services menus in almost every NYC Cantonese Restaurant. What was special about it to most diners, especially kids was that it was made very simply by: Velveting large Diagonal slices of Boneless Chicken Breast. Dry Mushrooms soaked. Snow Pea Pods After the Chicken was velveted without any color, the Mushrooms and Snow Peas were quickly sauted, with some Superior Broth added, the Chicken Slices returned to Wok with some mixed in broth corn starch to thicken then served in a Metal Topped Platter. What seemed so special was that we would enjoy eating the Whole Dutch Peas, Snow Peas or Mangetots as the were called, that almost no one had ever tried anywhere else, with the tender, but familiar slices of Chicken Breast giving some of us enough inspiration to actually try the Mushrooms. In retrospect it may have been a good choice of a dish the adults knew would keep us kids occupied while they enjoyed the Lobster Cantonese and Shrimps with Lobster Sauce that most of us eyed cautiously until we learned how delicious it tasted. I have ordered it in other parts of the States but it's never served NYC area style. Irwin
  17. wesza

    Carnegie Deli

    Since this thread was brought back in what is a timely date for myself I will ad my post. I purchased a real taste of "New York City" yesterday at Costco where they are selling "Carnegie Deli Pastrami' at $9.99 per carton that contains 2 bags of Fresh Sliced Carnagie Pastrami that is enough for 4 Pastrami Sandwiches not overstuffed but still adequate and much better tasting then any available in Seattle. I use "Nathans Deli Mustard", Coleslaw and Seeded New York Rye Bread made by Orowheat to come close to NYC if I close my eyes. Follow the instuctions for heating and you can't go wrong. The Pastrami is almost shaved, sliced thiner they I prefer, but it's made from Beef Deckle or Plate with the requisite amount of fat, that begins melting down when heated. It's being made and packed exclusively for Costco's Kirkland Label so It should be available at most Costco Stores. I found out about this on another eGullet thread and recommend it for all us expatriates. After eating this I need to order Sliced Smoked Sable, Sturgeon, Kippered Salmon and Nova from Russ & Daughters with a Dozen Bagels and Raspberry Ruggelah. Irwin
  18. wesza

    Toysan Foods

    Guess it's time for another surprise. The Lockhart Report prepared in 1898 informs that the populations located close to the Hong Kong area was composed of 3 main Chinese Groups: Puntis (64,000) Hakka (36,000) and the Tanka (not sure of population) They lived in 423 Villages with populations ranging from 10 to 5000 residents. The Tanka's were Boat People and were difficult to count since they were at different locations seasonally or often at sea. Most of these populations kept to themselves with the exception that they all cooperated together in two of the most important industries. The cultivation of Oysters for Sauce and export and the most important local business the Salting and Curing of Fish sent all over China. It could be that based upon this information that the Toysan area and population were the most important producers of Salt Fish in China. My thoughts are that in my knowledge the most expensive Salt Fish being sold all originate in this specific area close to Hong Kong and the Pearl River delta. The Lockhart Report mentions area and some communities but I only have some notes I took years ago in our investigation of foods surrounding Hong Kong. So now we can surmise that the Toysan Salt Fish recipes are indeed traditional and well known in China. Since the area was ruled by authorities from Canton under the "Kowloon Mandarin" who was often a military general answering to Canton until British occupation it may have been considered a small area close to Canton. I wonder if the term "Toysan" may have become well known after the British occupation since it wasn't mentioned in the Lockhart Report, but the Villeges have what are now considered Toysan names. Irwin
  19. Thank you for the additional information about male/female crabs, divalasvegas and wesza. After reading that article, it is very obvious that the 2 crabs I bought were both males. And wesza's explanations made a lot of sense. I remember cooking Dungeness crabs bought from San Francisco China Town in the late 80's and remember having crabs with roes in the belly. But not in recent years. As for chili crabs: I had that dish in Singapore once (along with curry crabs). Both were excellent. I had tried to reproduce chili crabs only once. First prepare the crab and velvet the pieces in oil as depicted in this post. To season: heat up some cooking oil, add lots of minced garlic, a bit of salt. Add minced (or sliced) fresh chili, some Chinese hot chili sauce (a little bit sour based). Dash in cooking wine and a bit of white vinegar. Then add a bit of broth and 1/2 to 1 small can of tomato sauce (depending how dry/wet you want this dish). If needed, thicken the sauce with corn starch slurry. Return the crab pieces and cook for a few more minutes. Chili crabs are rarely offered in Cantonese restaurants. (Actually I have never seen it on the menus of the Cantonese restaurants that I had visited.) ← Ah Leung: Crab with Black Bean Sauce and Chili is almost as popular as Crab with Ginger and Green Onion in the Cantonese restaurants in Hong Kong, Seattle and New York. I have eaten it in San Francisco and LA as well, but not Sacramento. The "Chili Crab" is a Singapore/Malay specialty that is made by a very different recipe, also very lively and delicious. Irwin
  20. Ah Leung: You have done it again: This photo recipe is the clearest, best method of cleaning, butchering and preparing Crab that I have ever seen anywhere. For other readers information: Only Male Dungeness Crabs are permitted to be kept anywhere on the Pacific Coast. The Lady's are allowed freedom to continue seducing vulnerable males who apparently are attracted to every lady they meet so we may all enjoy eating Crab. I sometimes feel sorry for all the Male Crabs that never got lucky, but then I'm only a male. I do justify myself by eating only female Lobsters. The same method of cleaning and preparing Crab illustrated is applicable to every Crab Species, and I have never seen a Crab that didn't taste good. Maybe next time Ah Leung will prepare Crab with Black Bean Sauce and Chilli's as it's perfect for the winter when prices are low enough everyone can afford this delicacy. Irwin
  21. wesza

    Toysan Foods

    I was talking on the phone this morning with a Chinese Associate (Toysan) who is now in Hong Kong and mentioned about this thread on eGullet. He reiterated about what we had learned in our original research project about the origins of several very popular Chinese dishes being served all over the world that were Toysan in origin but being attributed to Cantonese Food. "Won Ton" (yun tun) made in the way they are now customarily being served everywhere at Noodle/Congee Shops were first made in Hong Kong after the second world war by Toysan Hawkers who added shrimp to the customary pork mixture being used traditionally. They were individually wrapped in a thinner dough being made by several Toysan owned Noodle Shops located in the Tai Po area of Hong Kong. One is still in business over 60 years, "Ping Kee Noodle Maker" still owned and operated by the original family. They also advised that the Sui Kow Dumpling was being made with again added shrimp, mushrooms in a thinner dough that originated in Hong Kong. The most popular Broth utilized in serving Won Tons, Sui Kow and Noodles also took advantage in it's preparation that there was a abundance of Shrimp Shells available to enhance the broths flavor. These items were being sold by Hawkers who became established in small shops and restaurants located in or near to the resettlement estates being built in Hong Kong. The original "Hawker" item sold in Hong Kong was "Glutinous Rice Dumplings" made with whatever was low priced and available in the markets and peddled everywhere in Hong Kong known as "Zhenzhui Ji". During this same period a much thicker rice gruel became very popular, being offered along the waterfront being made from Pork Back and Neck Bones very popular as breakfast, snacks and always available to the Longshore Men, Seamen and Commuters using Walla Walla's or the Ferries. This rice gruel evolved into what's being now sold as "Congee" or "Juk" very different (thicker and richer) then that served anywhere else in China. By the 1950's there were already 100's of Noodle/Congee places serving various combinations of these item's together with Vegetables in Oyster Sauce, Steamed Kidney's, Pork Liver and Glutinous Rice Dumplings all being owned and operated by Toysan people, still offering almost the same menus till today. Now I need to find out about the Fried Bread also served, in Noodle Shops and Pho places origin. Some items or recipes would be appreciated to add to this thread. Irwin
  22. tsquare: (Stephanie) I'm sorry that I have strong feelings about things that are pretentious enough to proclaim themselves as being more then what they actually are in reality. If there are any contradictions, toward my being objective they are welcomed. My postings about this subject when the original Tutta Bella opened can easily be accessed on that thread. My disappointment with it's expansion are also now on record. I have never made any comments about the other places that are self proclaimed as being authentic Neapolitan Style since none of them aspired to being the real thing with official cognizence. The real thing is indeed very delicious and consistantly so, especially for the dough and crust. Irwin
  23. I tried it again today, sorry to say this this is the same crap being enjoyed by the many uninformed desperate Seattle Pizza eaters. It's the same thing being served that they started with in Columbia City, that they were supposedly improving, but never really needed to as customers brought the pretension, believing it was the real thing. Definitely not anything related to Neapolitan Pizza still low temperature baking but not correctly fired ovens. After all this time they still don't have a clue about what authentic means. Every local attempt that people seem to Oh and Ah about has never come remotely close to the real thing, especially in the Baking or showing any finesse in the firing or dough finish, some of the toppings are acceptable but management, and expertise are lacking. It seems that in Seattle mediocrity can be successful if it contrives to be stylish as it works at the other wannabe operations. It doesn't take much to know how to fire up your ovens, control the heat long enough to bake a baby sized pizza consistently. Yet if the customers don't care enough to insist on the quality, texture and taste of the pizza being served or seem to be intimidated by the so called qualifications given from Italy they are getting exactly what the deserve. It's in reality a high priced novelty thats not credible. At least in Portland there are regional top quality Pizza operations that deliver superlative Pizza consistently that may be World Class. Never a yucky crust, bottom or poorly fired Pizza similar to Seattle's Tutta Bella or any of the other self acclaimed places. Please make it right so that we may all enjoy the real thing. It isn't very hard. Irwin
  24. wesza

    Toysan Foods

    Ben: Before going upscale with these exotic varieties take into consideration that every place that sells this dish claims it's young black "Chows". I was also going to post something unusual for me: I feel that regarding the eating of "Dog" it should be attributed to being a authentic treat originating in, "Canton". It wouldn't be fair to allow the innocent folks from Toysan to receive all the credit for such cultural foods. Oyster Sauce from the Pearl River is known thruout China as being the best, Stinky Tofu is the pre-eminent Toysan Dish delivered by Peddlers everywhere in Hong Kong by it's aromatic presence after being immersed in Hot Oil that it had arrived in the neighborhood. It's only fair that you all let Canton take the credit for going to the Dog's. The type breed in the Philippines for consumption is also popular as a pet, it looks like a short haired, beige colored terrier mix. In Hawaii when the weather cools [65 degrees ?] people are inclined to become protective of their puppies and small dogs especially dark colored pets. The Koreans blame the Chinese. The Filipino's blame the Chinese. The Chinese in Hawaii don't care as long as they don't serve it at McDonald's. It's true on the Islands it's everyone favorite place. But then again I remember visiting a Zoo with Chinese friends who were more interested about how each animal would taste then anything else, now I am wondering if those exotic selections mentioned in someones post were on their "shopping cart", as part of a must try list ? Irwin :
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