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Do you really mean that Ben? Where do you source the "Gow Yook" (dog meat)? ← In Hong Kong it's at the night market stall's in Causeway Bay, In Kowloon its at specific places on Temple Street and off Shanghai Street, In Korea, the Phillipines or Singapore it often available at many more locations. I've eaten it without being told about what was being served in Hong Kong and thought it was gamy. In the Phillipines there are Dogs specially breed for food for hundreds of years. The Hong Kong Chinese find that when it's eaten any where with out a winter season very strange as they seem to only eat it during the start of the colder weather supposedly for health reasons. I have only seen it prepared in Clay Pots. Irwin

Irwin, what a great post. Thanks. I remember my grand father and great uncles havin endless discussions about HK when I was a child.The topic was about their connections and all those emigre's from Toysan who were there. The period they were discussing was the '30s . (These Gentlemen had a plan/offer to buy a large chunk of swampland in Kowloon for a virtual pittance. That acreage became Tsimsatsui. ) The post war years, the turmoil of civil war and the Mao takeover, induced many more folk from Toysan to make the exodus to HK. That exodus continued , by hook or by crook, slowed, but unstopped right up to 1997. A lot of the new arrivals survived by building a kerosene burner out of a large tin container and served food wherever they can find a spot on the street. Some of these same food peddlers became "dai pai dong", while others went "inside" and became the stout force helping to drive the remarkable economic growth of HK. I have been privileged to be friends with a few so-called HK tycoons of Toysan heritage. To a man, each and everyone pointed backwards with pride that they are of Toysan stock. Why am I going historical? I do that just to reinforce your point about HK following the Toysanese . You see, most of the fancy HK dining emporiums serve food that is, at it's base, very familiar to us Toysan folk. Oh, if anyone gets the chance, go to HoySeng city (Taicheng), the main city of Toysan and get "grounded" in the food. Besides all the "exotics" one could get there, you will find foods and dishes that most times you will rcall in a different setting. I once ate 7 salt-baked eggs purchased from a lady who was like my Eldest Aunt in a lot of ways. How could I resist buying a dozen, even if I gave 5 back to her??? ←

Any suggestions? ← Ah Leung: This may be the best venue for my original question to Ben Hong, that you for making it topic specific. My rationale for feeling that this was a appropriate subject was that after spending as much time as I have in Hong Kong, plus tracing extensively the most popular Restaurant Dishes being served either by Hawkers, Tai Pai Tungs, Noodle/Congee Restaurants, Malay/Eoro/Chinglish thru a grant to the University of Hong Kong it became apparent that "Toysan Foods" were the most popular foods being served everywhere in the then Crown Colony. What construed "Cantonese Cuisine" was mostly dishes that had evolved based upon the reality that the great majority of well established Chef's, Restaurant Workers and Immigrants were mostly from Toysan. There were few Peking, Shanghai or Northern Restaurants except for Hakka, Chiu Chow and Szechwan places located in specific neighborhoods. The majority of Fresh Vegetables, Salted Fishes, Condiments, Live Seafood, Shellfish, Crabs and Oysters available were mostly imported from Toysan except higher priced seasonal specialties. Many Cantonese Restaurants menus, especially Party, Banquet, Weddings or Maj Jong[most popular], night supper, breakfast, Live Seafood Restaurants were essentially adaptations of Toysan Dishes being prepared Hong Kong Cantonese Style. As a good example the Yum Cha, Dum Sim services were evolved by the ingredients, flavors, items, varieties based upon Toysan Snacks, Street Foods the large selections were not known or available anywhere in China. Even the variety available from all the special "Roasters", such as Whole Pig, Char Sui, Rice Birds, Entrails and almost anything that can be Roasted, Braised or Chopped was being done by Hong Kong Toysan Roasters and still is at most major American and Canadian Cities. I feel that this has evolved everywhere in Canada, and the States but it's still evolving by the skills of 3rd thru 6th Generation Toysan Chefs. Remember this began proliferating only since the end of World War 2 when Hong Kong was still a small town. I remember in the 1960's when most locals in Hong Kong were able to tell where the greenhorns came from just by their Village Dialects. By the mid 1970's everyone spoke Hong Kong Cantonese including the local Shanghai or Peking arrivals. I feel that it's about time credit should be attributed to where it began from since I feel in Chinese Cuisine the World follows Hong Kong, while Hong Kong follows Toysan. In my estimation about Asian Food in General: Tai Pai Tungs Rule, since they are the quickest to improvise, the better they perform, are rewarded by opening new Restaurants and act as a apprentices for future skilled Restaurant workers. Look at Taiwan, Singapore, Thailand, Indonesia and Malaysia Since this "TOPIC" has moved into this new place I'm curious about what other eGulleters have about my thoughts and feelings about this subject. Ever since we did this study in Hong Kong I have felt this information should become more available. I remember when some of Hong Kongs Chef's were convinced by $$$$ that they would be welcomed to staff and start Restaurants everywhere in China especially in Canton and Shanghai. Irwin

Ben, In most Restaurants in Hong Kong the Chickens are only cooked until they are still pink fleshed, often bloody by the bones then allowed to set, cool to room temperature until being served. This results in the Breast Meat sill being pinkish, while the darker meats may be closer to medium. Since the Poultry is cooked for a shorter time, plus the birds are crowded into the special cooking pot it's likely that they don't absorb as much salt. The type of Salt used is in larger crystals then Kosher Salt, almost as large as Rock Salt, chosen because it doesn't break down as quickly and can often be used several times for the process before being discarded. I have a friend who operates a Restaurant in Seattle from Toysan who is interested in making a special menu featuring Toysan Dishes, he needs some recommendations of items that will appeal to his regular customers as well as those from the Toysan Community. His Restaurant is located in a more upscale area then the International District so draws less Chinese customers, but many foodies. Appetizers, Snacks, Entrees ? Irwin

Ben: Your method is very similar to that used by the "Hakka Restaurants" traditionally in Hong Kong for their "Baked Salted Chicken". They all have special pans made for just this purpose where they can prepare as many as 6/8 whole Chickens at once. The top of the pans are hinged to keep most of the moisture inside while cooking. They don't stuff or truss the Birds, but do hang them for several hours to completely dry and set adjacent to a fan, before seasoning them with the Ginger Powder, spraying on some water to moisten the powder, mixed with oil and setting them up in the salt nest for cooking. In a busy Restaurant it's not unusual to see 8 or 10 pans stacked in a Baking Closet used for this purpose. Irwin

Shalmanese: I observed that you in Australia, was the "King Crab" that you were served from the species of Crab caught off the coast of "Tasmania" ? If it was this type of Crab its a completely different species then the "Alaskan King Crab" varieties. It's rare and always very expensive, especially when flown live directly to "Hong Kong" where special Banquets are prepared based upon this being the centerpiece. It may even be protected by quota presently. It's one of the largest shellfish anywhere, comparable to Atlantic Lobsters or Giant Alaskan King Crabs the largest Tasmanian King I have seen weighted over 25 pounds yours was much bigger. Taste wise it like eating a Giant Blue Claw Crab for flavor and sweetness with giant portions of Lump Meat picked from the Claws and Body. Irwin

Regarding the use of "Oyster Sauce" with various blanched Vegetables such as "Gai Lan, Yui Choy, Bok Choi, Broccoli, or other Cabbage variations. I actually went to 4 different restaurants in Seattle's International District and ordered the dish. All are strong flavored vegetables on their own and the blanching, oil and Oyster Sauce are very traditional. They all blanched the vegetables in a "Superior Broth" then added the Oyster Sauce followed by a light Oil bath. The Oyster Sauce used was from the large tinned version, not nearly the quality used in Hong Kong from Pearl River Oysters as it's base, but the blanching in broth, together with the oil mellows the taste or some may say enhances it of the Oyster Sauce. I still feel that Ken Hom just dumping Oyster Sauce over "a La Dente" Noodles with sliced medium rare "Chewy Beef" coated with Soy Sauce into something most people could eat and actually enjoy, unless they are Salt Freaks into emasculating their meat for long periods. On another post it was mentioned about the impressions of a older Navy veterans impressions of Chinese food in Hong Kong, there were about 12/18 Restaurants that catered to visiting American Sailors for many years that were the places they went to eat at most often, none were very good, but all were reasonable with large fulling portions that were meant to be scarfed. During the last 10/15 years the caliber of American seamen together with their real interest and knowledge of foods has increased their expectations and they make sure to visit the better Restaurants regularly in Hong Kong. Whatever you label the dish, if it's in a cook book at least it should taste good as your readers require some respect. I never have allowed any dish to be served to a customer that whoever prepared it would eat themselves. I would really like to see "Ken Hom" eat a dish of his "Beef Noodles" prepared according to his recipe. Irwin

I wanted to ad three additional Sandwiches that I enjoy regularly in Seattle to my list. Authentic "Monte Cristo" Sandwich at "Bakers Restaurant & Fountain" in business since 1929 located since it moved from Pikes Market in Lake City at 12534 Lake City Way, Seattle. This comes with very good Fresh Cut French Fries and you can order a eat with a spoon in the Container Milk Shake or Malted as well as Ice Cream Sodas. They also make a large jumbo "Hamburger" cooked your way with Grilled to Order Onions thats a meal itself with the generous serving of French Fries. "Paseo Caribbean Restaurant" makes a "Cuban Midnight" Sandwich thats my favorite there with a side order of Black Beans and Rice. I generally request that the only use a smaller amount of dressing as it can overwhelm the sandwich. My other favorites are the various Vietnamese Sandwiches according to my mood from different places off Jackson, but I never yet had anything but good ones everywhere. There are 2 very delicious unusual "Chinese Sandwiches" being prepared to order at "Fu Man Dumpling House" at 143rd & Greenwood Avenue. Pork Hamburger and Beef Hamburgers are served in two round seasoned patties covered and cooked to order in a thin dough covering that bust with flavor and juices when you bite into them.(have napkin handy) Beware they can be addictive. Irwin

I'm curious about how many posters are aware that the majority of Deli Case Meats being sold everywhere have been prepared by the same method, either in a vacuum packed sealed bag in a low temperature bag, or in agitated vacuum pre-bath to tenderize and partially cook the meat, often having exterior color added at that time, or even browned by infra ray heat to enhance the exterior and appearance prior to being vacuum sealed and finished in a water bath. That way they can claim the products were Roasted. This is done with Roast Beef, Turkey, Pastrami, Hams, Compressed Products and almost everything except smoked sausages or cured meats. Because of the additives that are permitted by the USDA I feel that many items taste so similar that in blind testings it hard to distinguish what your eating. In Restaurant use if done correctly it can enhance the natural flavor and character of the items prepared by this method. It becomes more complex if seasonings or marinates are used, but it's done to make the dish special thru the Chef's expertise. The agitated Vacuum process is able to cure, marinate or break down some muscle fibers quicker and more evenly then the regular methods. Breaking down the Collegen is more complex and requires patience and expertise for consistancy. Using this in Food Service can be something special, but the commercial processing applications are primarily based on being more profitable. We all can benefit by sharing a learning experience on eGullet as the more we learn the better we can apply our knowledge to enhance our enjoyment of food. Irwin

The "Jumbo Restaurant" is part of the "HoTung Group properties. The types of "Sharks Fin" are just the ones always available on their regular menu. The "Dragon Court" menu is a set menu also available all the time. Should you want to order a special menu prepared by yourself or host it will be much more expensive as the items would need to be ordered, prepared and arranged in advance or selected from what was Live and available that day. There are generally live Seafood choices always available from their Live Fish and Shellfish Tanks where just a single fish can easily cost more then (HK$) 1,000.00 +, the other items added can cost quite a bit as well since none of the items included in the HK$ 980.00 menu are special or high priced but may be attractive to a visitor wanting a very nice dinner experience ordering off the menu. The items served are not particularly exciting in the combinations offered to the majority of local Chinese customers, but certainly a experience to a visitor. The "Private Restaurant" menus are contrived to apply to the same type of customers. If they wanted to be successful to local customers it would require much more panache and variety, but I wonder what their Chinese Menus look like, I'm sure that special menus are quite important. Irwin

Ah Leung: My interpretation of the evolution of Chinese Food and ingredients into December 2005 has been non better documented, especially comparing to so called make do [bLAH] Cookbooks like "Ken Hom's " pathetic approach. It's done much better thru your series of Pictorial Recipes where you take the trouble to photograph ingredients and walk us all through your adaptations of many traditional home style favorites without and pretension other then making everything taste darn good, step by step. At this point most eGulleters following your guidelines can serve and prepare better Chinese entree's quickly then any shown in cookbooks that taste good, look good and are really special. We are all very fortunate to share this together with you. Irwin ← I think it's time for a reality check! "READ" the atrocious recipe for the "Beef Noodle Dish" I doubt anyone could actually manage to eat and enjoy this dish. Oyster Sauce dumped over Noodles, with Pink medium rare soy washed Beef Slices is a alien tasting dish that would taste salty, redundant with the strong flavor of the Oyster Sauce together with the bland noodles. Salty, Gloppy definitely not anything Chinese. If you think different, try it and tell us what it tasted like. If he used a so called London Broil Cut of Meat in place of Flank Steak it would look pretty, but be tough and chewy. By the way has anyone ever seen a Chinese Sliced Beef Dish that was prepared Medium Rare, sliced and plopped on top of anything ? The Beef is first sliced, Marinated then cooked to order as Ah Leung explained. Between the Cooking and serving in most Chinese Beef Dishes there may only remain a slight pinkness on the interior of the beef slices, not the exterior. Oyster Sauce on it's own is almost never used. It effect is to always compliment whatever it's being added to or served with, such as strong flavored vegetables where it compliments the superior broth, oil and garlic, ginger and enhances the flavors in the dish being served. After reflection ! Your thoughts and opinions please. I admit to being some what of a traditionalist about most ethnic foods, but welcome enhancing or updating methods of preparation, such as "Crisping the Skin on Ginger Chicken" or modifying ingredients as long as it actually tastes good and compliments the original or customizes it into your way of making it special. But I always feel it's important to respect everyone thats going to actually eat a meal based upon your recommendations. Especially when taken from a Cookbook. Yes, I'm so old fashioned that I prefer the "Original Cesear Salad" recipe. Irwin

I have been going thru the Sandwich Selections, trying several items often and enjoyed the consistency in this family operated Restaurant with Grandma doing most of the preparation. It called: "GRINDERS" Hot Sands. 19811 Aurora Avenue North Shoreline , Wa. (206) 542-0627 Open 11:00 AM - 8:00 PM Closed Tuesday and Sunday Just south of the Costco on Aurora Avenue. My favorites are: (so far] SauBall Grinder: Combination of Italian Sausage with Meatballs [tender and delicious] on a Italian Roll with Marinara Sauce, Grilled Onions and Melted Mozzarella. Goomba Grinder: Sicilian Style Grilled Chicken, Kalamata Olives, Garlic Roasted Tomato's, Grilled Onions, Melted Feta and Mozzarella. Clabatta Grinder: Ciabatta Bread dressed with Garlic, Infused Olive Oil, Oregano, Sun-Dried Tomato Pesto covered with Toscano, Finocchiona, Sopressata, and Fire Roasted Pork Loin. Po' Boy Grinder: Choice of "Catfish" or "Shrimp", dusted with spicy Creole Seasonings dipped in hot oil to crisp, placed on a roll dressed with Remoulade Sauce covered with a blanket of Coleslaw. I request some Abruzzo Peppers be added. Gilbano Grinder: Thin Sliced Triangle Tip grilled with Basil, Garlic, Onions, Spicy Abruzzo Peppers, Mozzarella, Gorgonzola loaded into a Italian Roll. A Seattle version of the "Philly Cheese Steak". There are many others plus daily specials. Their soups are also very good: Yesterdays was a Italian Traditional, "Tomato Bread Soup" with lots of character, plenty of garlic and some cheese. For Desert I took home a Giant serving of "Bread Pudding" with Whiskey Sauce and Whipped Cream together with instruction for heating it up in a Microwave. It was enough for three, and very good. The Sandwiches are all prepared to order, the interior is very comfortable and welcoming. Even though I have only been there about 6 times over several months I am welcomed and trated like a regular customer. Give it a try and tell us about your meal. It's been doing more business, but I want to see it doing better so we can all enjoy its sandwiches

Ah Leung: My interpretation of the evolution of Chinese Food and ingredients into December 2005 has been non better documented, especially comparing to so called make do [bLAH] Cookbooks like "Ken Hom's " pathetic approach. It's done much better thru your series of Pictorial Recipes where you take the trouble to photograph ingredients and walk us all through your adaptations of many traditional home style favorites without and pretension other then making everything taste darn good, step by step. At this point most eGulleters following your guidelines can serve and prepare better Chinese entree's quickly then any shown in cookbooks that taste good, look good and are really special. We are all very fortunate to share this together with you. Irwin

From the context of the discussion, I assumed it was US Dollars. Maybe Irwin can clarify. I wouldn't be surprised if it were US Dollars, though, since a single serving of the finest shark's fin soup alone would probably cost $1000HK. ← In previous posts I have mentioned that during the 1970's there were "Shark Fin Soups' that could cost in excess of (HK$) $1500.00 per table. Remember that each so called piece of "Superior Shark Fin" is priced individually. The expensive pieces depend on the clarity of the cartilage, how it can be sliced for serving, size and species of Shark. Often when you are arranging for a Sharks Fin Soup for a special party the Restaurant will call a pre-eminent supplier who will bring several pieces for consideration with the Host, Restaurant Manager, and special Chef assigned for it's preparation. These types of Shark's Fin require several days of careful preparation. Allowing for inflation, scarcity of Sharks and exorbitant rents in Hong Kong and competition from all the then non-existent markets in China that same bowl of Shark's Fin Soup can cost as much as (US$) 1.500.00 to $2,000.00 in 2005 if it's available. If you think thats expensive today I visited a Seattle dealer in top quality "American Wild Ginseng" who showed me some individual pieces that were ordered that he was packing to send to Hong Kong by Courier that he was exporting that wholesale from (US$) 11,000.00 to $46,000.00 each piece. They will eventually most likely be made into a Herbal Soup. Imagine the cost of a Bowl of Special Ginseng Soup ? The regular Sharks Fin or Ginseng Soups are always expensive, but generally higher then any standard soups served. My favorite Sharks Fin choice of soup is called, Sharks Fin with Crab Fat (Crab Roe) and doesn't require the high quality Sharks Fin but still cost in the 1970's about (HK$) 150.00/200.00 per bowl and now costs about (US$) 125/175 per bowl. Remember this serving size will serve a table of 10/12 diners. It's important to always take into consideration that the 2 highest per square foot rentals in the World are Hong Kong and the Ginza in Tokyo, Japan that need to be taken into account as it reflects pricing. In Hong Kong there are little or no locations with reasonable rents anywhere. Fish that are regularly served are often shipped Live from all over the World, ordered specifically for these Dinners. Almost anywhere else Seafood is refrigerated , packed in Ice or Seaweed is acceptable but not if it's being served for these type of dinners., this live delivery can increase costs 300/400 % for air freight. I was a guest at a "Imperial Banquet" that lasted several days over 35 years ago that cost well in excess of US$ 1,500.00 per person just for the food. Special Teas, Beverages, Wines, Rental of Party Room, etc and Service Charges were all additional. Irwin

Ah Leung: Browning the Chicken is brilliant, I can only mention one word for my opinion. --------" BRAVO !"---------- I have been eating this dish for many years, always felt it needed just a little more to make it even better. Since it's often served cold, your way makes it into a superior "Roasted Salt Chicken" that will have a deliciously salty crisp skin. Since the bird isn't brined, it will be jucier inside, but very tasty outside. Thank you, Irwin

When I first became familiar with "Chinese Food" during the mid 1960's in Hong Kong I was quite surprised and awed by the difference between the actual facts, conceptions and reality. Almost no visitors to Hong Kong ever actual ate at or were ever seen at the what were considered the best Chinese Restaurant's because they were much more expensive to eat at for any foreigners. These were places that only served live seafoods, fowl, game all prepared to order or pre-ordered for single table service (10/12 Guests]. It was assumed that the soup course would range from $80.00 per large bowl to over $1,500.00 1965 dollars each. Live Fish about 2 1/2 to 3 pounds began at $1.50 per ounce to over $30.00 per ounce for Horsehead Garoupa. Live Lobsters, Prawns as large as 1 1/2 pounds each and other shell fish such as Abalone where live started at $8.00 to $12.00 per ounce live and often 5 times higher if dried. Coconut Crabs began at $4.00 per ounce, weighing from 5 to 8 pounds each. This did not include the vegetables, special rice, condiments plus the labor for the special Chefs in preparing the meal. Teas could cost as high as $125.00 per Traditional Brewing Cup, such as the few gathered by trained monkeys. Deserts could be Japanese Musk Melons costing over $100.00 each or Melons from the Gobi Desert or Persia as well as Tiny Seeded Lychee's from a specific tree in China. The alcoholic beverage of choice was Cognac "Fine" or better. Meals averaged higher then $1,000.00 per table minimum and they were often reserved weeks in advance. The average place had about 30/50 tables, several were larger. I remember taking Craig Clayborne to a meal at one of these places during his second visit to Hong Kong when he exclaimed it was the most expensive meals he had ever eaten anywhere. With inflation I understand that there are now Restaurants that average $500.00 to $1,000.00 per person for dinner in Hong Kong. If you investigate the several popular low keyed Chinese Restaurants in NYC especially Flushing, San Francisco, Los Angeles, Toronto or Vancouver Canada there are unadvertised places serving comparable meals most to only the Chinese community mostly for Banquets and private parties. When I order live or special made to order dishes at many Chinese Restaurants in metropolitan areas for a table I expect to pay from $55.00 to about $100.00 per person. At some of the same places you can also order from Column A, B, C, or D fixed set menus that are quite reasonable or full everyone up at Dim Sum for under $10.00 per person. Whats interesting about eating Chinese Food is that often at the same Restaurant you can eat regularly at modest prices, but also indulge at more exorbitant meals. This is not very common in westernized restaurants. Irwin

Ah Leung: If your really serious, they consider moving to Seattle. Last night I brought 2 1/2 pounds of Fresh caught Local Spot Prawns loaded with Fat. (Roe) If I lived in Hong Kong I would have purchased more Fat Prawns, separating the Roe and bringing it to a Noodle shop waiting for them to prepare "Roe Noodles". I had to settle for my Spot Prawns every one with Fat selected by the Fish Monger at my request. (someone had to eat them, glad it was us) Cooked them in Peanut Oil at high heat with oil first tempered with Ginger and Garlic Slivers, good dash of White Pepper and put the Prawn's into the Wok stirring until opaque, added dash of Wine and Superior Soy Sauce and Spring Onions and plated quickly. Two of us finished all the Prawns, licking our fingers together with 4 bowls of Jasmine Rice and Poh Leh Tea. I would have been happy just finding nice large Whole Prawns but finding fresh Spots with Fat was a blessing because of this topic being posted on eGullet. You timed it right. Irwin

If you brown the potstickers first, then add water, the skin (wrapper) will get soggy/soft at the end. Let the water do the boiling/steaming first, then when the water all evaporates away (and the oil remains) you will have some nice, crispy brown skins. Most efficient. ← But -- but ---- but----- Mine ARE crispy when they are done! They are browned, watered, steamed, uncovered, and when the water has completely boiled off the pan becomes dry-- except for the remaining oil. ← Yup, you're right, Jo-Ann. Your way works just as well. Once the water boils off, the war-teep will crisp up in the oil that remains. Remember, hrzt, oil doesn't boil away like water. I have done them this way as well. ← There is a recently opened Restaurant in Seattle that prepares their "Jiaozi" in the traditional way by evaporating the water, then letting them brown in the oil remaining in the pan. They do taste better prepared this way and it's the only place I'm aware of that that does then correctly in Seattle. The Chef Owner is from Toisan and advises that he welcomes special orders for authentic "Toisan Foods". It's a family business that's able to competently prepare Asian Fusion Cuisine since he has lived and worked in Vietnam, Thailand, Japan, China, Hong Kong but prefers cooking Toisan Style. He speaks English, as do most family members. Restaurant name: Chef Liao 6012 Phinney Avenue North Seattle, Wa. 98103 Phone: 206-789-6441 or 206-789-1859 Hours: 11:30 AM - 9:30 PM FREE DELIVERY- Limited Area orders over $15.00 I intend to order in advance "Whole Fish" Toisan Style Oyster, Pork, Tofu Clay Pot Salted Fish with Steamed Pork and a order of "Yummy Yam Fish" that I tried recently: White Fish stir fried with celery, carrots and sweet yams in special sauce. (it was delicious and innovative}

The Restaurant in northern Europe now getting publicity about serving "Bugs" is located in Dresden, Germany called "Espitas" that is featuring imported "Maggots". They was another place that was featuring a real "Gross Out" menu that was mentioned previously on eGullet not sure it still in business. Irwin

These 'bugs' would be Moreton bay bugs. ← There are Freshwater Prawns and a type of Crawfish native to Australia that are sold locally and could have been available on Cruise Ships. If anyone is interested I can look up the names or they can be Goggled. I have posted on eGullet several times previously about Moreton Bay Bugs. "Moreton Bugs" were a under-utilized species we began developing for export in the late 1960's and 1970's that became successful until finally requiring being controlled in Australia. It is indigenous to most Oceans thruout the world in various sub-species. I have caught then in the bays of Long Island Sound and the South Shore as well as Northern California and Hong Kong and Honolulu. They are merchandised in the United States as "Slipper Lobsters" and available frozen in most metropolitan areas. They were very popular at our Honolulu Restaurant where we purchased them fresh when split and prepared "Scampi Style". We may have been the only Restaurant ever to serve "Scampi Style" with four acceptable species. Authentic "Scampi" from Italy and Ireland Shrimp Scampi from 9/12 per pound Gulf Prawns by Ocean Garden Seafoods. Hawaiian deep Ocean "Red Shrimp" caught 3000 + feet deep on Dennis Hoppers boat the "Easy Rider". Lobster Scampi from Hawaii or Australia. The most popular "Scampi" was the Lobster but the one with most flavor, taste and character was the real Scampi from Europe. All Scampi's are delicious fast and easy to prepare quickly if you set yourself up initially. The recipe could best be shown if we can convince "Ah Leung" to take photos and prepare the dish with his trusty fry pan and camera skills. Irwin

My parents have that same set-up. Dejah - I saw a knife block in a magazine that was basically a rectangular box that was stuffed with bamboo skewers. This allowed knives of various sizes and shapes to fit in. Do you have wall space? You can also use one of those strip magnets like this one. ← My stove is on an island so jo-mel's suggestion is out. The walls in my kitchen are either covered by cupboards or tiles. I do have a magnetic strip, but have no convenient place to mount it. Right now, I have my most used knives in the block on the window ledge above my work space. The cleaver sits inside of my utentials drawer on my cooking island. I just have to turn 180 degrees from my prep. area to my stove. I would just like to have another block...as I said, I love gadgets! ← Sue-On: Try what I have done, simply add a magnetic strip using super glue to the side of your block. They come in various sizes and shapes, any one will hold a "chopper". Irwin

My daughter just reminded me that we have been doing something, "very Chinese" for Thanksgiving Dinner for over 20 + years that has become part of our ritual appreciated by all that we take doing it for granted. The Stuffing: We always use "Dried Chinese Chestnuts" that we soak in "Superior Soup" then brown slightly in Seseme Oil before breaking them into pieces to add to our stuffing mix. Used this way they actually taste better then "Fresh Roasted Chestnuts" and are less expensive, more consistant. The Turkey: Fresh Free Range, in Seattle we have purchased "Acme Brand" locally raised. This Turkey is allowed to hang after being brined Kosher Style after doing something I learned in Hong Kong. We disjoint the Bird without breaking the skin by bending it in 1/2 back to front, next bending the wings, legs and thigh sections until the bird seems sort of floppy. Next step is to manually loosen the skin without breaking. It's then hung with it's legs up with a fan blowing on the bird to dry and set dry. We prepare a pyrex roaster with a grill top that fits over the top with water covering the bottom about 1 inch high. Lay the Turkey back side up onto the grill covering the pyrex roaster and put into the oven under the Broiler. Turn on the oven to Broil and keep a check often letting the outside Brown under the high heat, when browned, turn the bird over and brown the topside under the Broiler. After the top has browned, lower the thermostat to 225 degrees until checking the bird with a wood skewer in the thigh and breast area until the juices run without any pink color. Remove bird from oven by taking the grill off the pyrex broiler putting the whole bird on top of a sheet pan away from the stove and let set about 12/15 minutes put on a platter or carving board slice and serve. This method keeps the Turkey, moist, tender and juicy plus it easy to seperate the wings, legs, and thigh for slicing or seving since its already been disjointed. The Turkey cooks evenly as circulation is improved by disjointing and the liquid moistens from the pan underneath. The liquid can be used to make a delicious Gravy, or do as we do, save the liquid to add on a plate together with the left overs being sliced for sandwiches then microwaved just long enough to be absorbed into the turkey sliced for sandwiches making it taste terrific. The only seasoning we do is: Pepper outside bird lightly and ad several handfuls of dried onions into the cavity to enhance the flavor and absorb fats and drippings. It's disgarded after cooking. Irwin

Abra: Your "Foodlog's" have been incredible, it's like a travelogue, with photo's and food that I'm sure will attract many visitors from eGullet to Washington State this year. The composition in your photo's of Foods is mouth watering and your expertise is increasing. I hope that you'll be doing another Foodblog covering other areas of our state. Tacoma Korean ? Some of your favorite Restaurants that you have posted about, Leavenworth, Spokane ? We have "Ah Leung" for Chinese, Teepee for Maylasian, Ling for Vancouver, BC and now Abra from Washington. Again thank you for your contributions that taste and look good. I decided to post this before your "Lutefisk" adventure as that something special, that I haven't experienced. Irwin

Not all are. There are salted fish (Haam Yu) immersed in oil, made in China. I am not sure if they have been wind-dried first then immersed in oil, or just go right into the oil. Irwin? The package was refrigerated but not frozen. ← Mackerel are not a standard type of "Salted or Dried Fish" offered in Hong Kong markets or dried Fish Stalls. These are the Air Dried or Salt Packed Varieties. The introduction of Mackerel is that it's a reasonably priced, oily fish adaptable to salting with a pleasant mild taste, but it's been a fairly recent arrival. I stopped at a retailer today and after inspecting the fish in oil it appeared to look like the Atlantic Ocean species, that is oiler then the Pacific Mackerel's and lower priced. I find that Mackerel are delicious after cold smoking with Little salt. I still have some Dried Fish at home and will buy some Salted Mackerel to try in the future, if they are available as today they only had Oiled Mackerel and in my diet less oil is preferred unless it's a special occasion. Edited: Not old enough for a cell phone, especially with all the gizmo's. Ditto for a "PDA" are there any with large buttons, as I need a magnifier to hit the right ones. Maybe after I learn how to cut and paste I'll take the next step. Or if your in Seattle I'll invite you to Dinner with all the paraphernalia. Irwin

Oh my God... It's 3-gallons per pound, not one. I hope nobody chipped a tooth on that coffee! ← OOOOOOPS: My mistake I thought I had written [2] TWO GALLONS water per pound. Thank you "murkycoffee" for noticing. If anyone tried it at one gallon per pound, consider it as Coffee Essence or something like a syrup base. I'm sorry for not editing my post. The 3 gallons per pound ratios are for fast food places and heartland/Midwest locations using brands as awful as Farmer Brothers where Coffee is generally served thruout the meal, breakfast, lunch or dinner. On both coasts at many Restaurants we encouraged advising customers that the Coffee being served was richer, stronger and more of a after dinner type of Coffee then they may have been accustomed to drinking. Often the next day we were told. "You were right" it seems that the stronger brew keeps us up at night, not like what we drink at home. It used to be 3 gallons water to 1 pound for the large urns until the 1970's when it was reduced to 2 1/2 gallons of water to 1 pound and in the 80's starting with Communion Breakfasts it became 2 gallons of water to a pound as a standard used in most better places. This was also at the time customers were becoming more Coffee conscious. Prior to the 80's and 90's it was just something you dished out with the Urns, Filters and Coffee being provided by your supplier with only 1 choice for your Blend. In 2005 it more upscale with every Roaster providing multiple Blends of Coffee. Irwin