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Ah Leung: I am convinced that your providing many eGulleters with your beautifully photographed dishes modernized healthier versions of what I consider "Hong Kong Style Nursery Food". It's often dishes that we prepared at home or ate out in Hong Kong when my children were growing up that everyone enjoyed sharing family style. The only difference is that with 5/7 sitting down for a meal we would actually prepare 3/5 of these dishes to eat at one meal with rice, or noodles together. They would not be at the table long enough to be photographed so looking at your pictures allows me time to saviour that I never had at home. The times I have gone out and ordered similar dishes at Restaurants they rarely looked as nice as yours. Thinking about buying a wireless laptop so that I can actually show them what I want to order. Have any other tried or thought of this method to arrange a meal "Ah Leung" style ? [New Trend ?] Irwin

Answering for Tepee here, the crepe like thing is a prawn cracker for rojak, sort of like a thin crispy cucur udang instead. Penang rojak is fruit rojak lah where there is prawn paste (not belacan but hae kor (Hokkien) / har go (Cantonese)) in the sauce. What is Negeri Sembilan rojak? It's only because you are a haam sap lo! Laksa. Food porn, again. .. ← . Am waiting to see what Laksa's retort to that will be!!! Yes, haam sap is Cantonese, means lecherous. Is this better than the Jalan Batai rojak stall? Hmmm .... shall we have a rojak showdown one of these days - ta pow (get take-aways from the various stalls) from the various stalls (sauce, crackers, crueller, peanuts packed separately from the fruits of course) and do a taste test ? ← Ham sap loh, is more then just leacherous. It's the Cantonese equivalent of a"DOM" or "Dirty Old Man" After all it's a name I have been gifted with for several years. The older you get the more affectionate it becomes. Cantonese/Toisan Ladies it would be considerate if you display to fellow eGulleters the Hand/Finger motions that are traditionally provided when this term is used. It goes together with the finger tip rubbed across your beautiful cheek in another special way. Irwin "Sorry, couldn't resist"

Its "Lums Seafood Market" I brought some recently together with "Diver Caught Singing Scallop's " both live. Irwin

In making "regular" coffee by the gallon a standard measurement for upper scale caterers is 1 pound Coffee for a Gallon of Water dripped thru a filter. This will provide about 17/19 six ounce cups as some water is absorbed by the grounds. If you prefer a stronger more after dinner type of coffee then you should use additional Coffee or less water. If your urn doesn't have the capacity then start the brewing earlier keeping the finished Coffee simmering in a double boiler set up or improvised. Keeping the water temperature about 150/165 degrees will keep the Coffee tasting good for about 45/55 minutes, make sure to cover the simmering Coffee with a plate or pot cover. If the urn is large enough, make sure that it has a holding temperature after brewing as some brands may keep the brewed coffee to hot, giving it a burnt taste if allowed to stand to long. Many urns sold for home use actually have lower capacity then advertised. It would be prudent to make sure about the actual capacity measuring the liquid to the actual size of the serving cups. Figure that you will need 1 1/2 cups per person plus some water for tea and tea bags. Hope this puts everything under control so you can enjoy the desert and a slice of the wedding cake. Irwin

You can get generically named 'Zhengjiao' 蒸餃 in some parts of China I've been to. I had some lovely ones in Xian which they nicknamed 'dragon's eyes (like the fruit)' if I recall that right (a few years ago now!). Hi Irwin! I've never had cilantro offered with Jiaozi - but it sounds nice! I think my family goes for chile sauce instead Have you had the really nice pickled whole garlic cloves with jiaozi? that's a nice combo too! With the 'hamburger type', do they call it 'hezi'? 盒子? Is it made with two skins crimped around the flatten filling? If it is, GOSH! I envy you getting those at a restaurant!!! I find them hard to make but totally yummy! My mum used to call them 'sun' jiaozi, whereas the regular shaped ones were 'moon' jiaozi BTW, I do think one crucial difference between jiaozi and guotie is in the skins. Because of the hot water dough, all the 'helpers' in my family had to reach a certain skill level before we were allowed to help make guotie...but even little kids were given lumps of jiaozi dough to play with. I was always told it was because the guotie dough was much more sticky to work with?!?!? Does that make sense? ← Fengyi: The family that owns the Restaurant are originally from "Shandong" then "Taiwan" and now "Seattle". Hot Sauce condiments are always served table side at Restaurants as well as most homes. The dipping sauce is served with "Jiaozi" in Hong Kong and Seattle it comes with Cilantro. I also was served "whole fresh Garlic Cloves" on the side in Hong Kong and always at home. In Seattle it's also served with a multi-purpose dipping sauce that contains, "Soy, fine chopped garlic, ginger and some sugar" offered with most dumplings. Pickled Garlic sounds interesting, but I have never tried it with dumplings. The "Hezi" you described seems very similar. I feel it takes skill to prepare correctly since every time that you take a bite delicious juices squirt out that are contained by the thin dough covering. I also enjoy a "Leek folded Pancake" that is habit forming and delicious. Welcome to egullet, and keep on posting. Irwin

I learned that when eating "Jiaozi" it best authentically enjoyed with a Chopped Garlic, Vinegar, Cilantro, Sesame Oil and Dark Soy mixture for dipping. In Hong Kong the ladies also would enjoy individual cloves of Garlic together with each Boiled/Steamed Dumpling. In Seattle we are fortunate to have a newly opened Restaurant making fresh to order Dumplings/Jiaozi called "Fu Man Dumpling House" that taste almost as good as home made. They also prepare a Chinese Pork, or Beef "Hamburger" type that's covered with a thin pastry skin and pan grilled that very enjoyable. 2 pieces are in each serving for only $4.25. The owners are from Northern China via Taiwan. Jiaozi are very regional but also universal to most areas of China. They may be particular to someones family or origins or even a Restaurants own style but I always order and enjoy them if offered. Potstickers generally are made in a slightly thicker Dough and rarely have any veggies added to the fillings except for Flat Leafed Parsley or Cilantro. Irwin

I think you were talking about "Lung Wah" (龍華 - dragon china) in Shatin. I found this article talking about the restaurant. Per this article, "Lung Wah" has been in business since 1950. 龍華乳鴿 That article said they are selling 6000 squabs a day (year 2005). Here are some pictures of the restaurant. See if you recognize it: 沙田龍華酒店 My brother-in-law took our whole family there for dinner once when I was a kid. I remember they are within a short walking distance from the old Shatin railroad station (which is at the same spot as today's Shatin railroad (KCR) station). But, of course, over 35 years ago, this hotel was facing the Sea of Shatin... but in the past 30 years it had been reclaimed and with many residential complexes built on top. They are also at the trail head that goes up to the "Ten Thousand Bhudda Temple" in Shatin. ← Ah Leung: Thank you for remembering the Restaurants name. I understand that it had been reduced in size thru the years when formally leased land became available for other uses but the basic Restaurant location was owned. It was the only place of this size that wasn't able as popularity increased to accommodate maj jong games since they had no quiet periods when they weren't busy. This happened after the Shatin Tunnel was completed and they became more accessable. The space that was needed just to stack, store and keep the Squab Cages for several days business, plus to dress and prepare the high volume of birds required was bigger then the actual Restaurant, but then no place accessable is allowed to remain countrified in Hong Kong very long. Wonder what the population in Shatin is now, it used to be like a country villege when I arrived in Hong Kong famous for growing rice. Is "Lung Wah" still in business ? Irwin

Ben: Did your Uncle take you to Temple Street as the King was still in fine form until the 1970's serving Chicken Wings every night. The Squab served at the Restaurant came in 3 sizes and you were expected to place your order for size and amount of birds upon being seated. The rest of your order was taken after tea service. The Squabs were killed to order in the traditional way using old Chinese coins with a hole in the center that closed the beaks causing suffocation. This was supposed to make the Squabs taste better because the blood remained until the Birds were dressed and placed on metal skewers before being Baste Fried, with Dips into Dark seasoned Pearl River Soy Sauce. On a busy day they served over 15,000 whole Squabs. The placed seated almost 1000 customers mostly on large family style round tables with Lazy Susan's, turn over was relatively fast with customers averaging 1 1/2 to 2 Squabs each. The Kitchen operated with 10/12 heavy duty wok stations fired by diesel fuel plus a back kitchen that prepared side dishes and rice. There were 3/4 expediters placing and delivering the orders by the clothespin method common in Hong Kong. The customer base was 98% Chinese as few non Chinese were even aware that it existed being on the other side of the railroad tracks in Shatin even though it had been in business for many years. I have come very close to copying the dish with very fresh Squab, and using Asian Cheap not over refined Peanut Oil by Baste Frying over a high propane flame normally used for Turkey Fryers with larger then usual burners together with Basting Skewers sold in Asian Restaurant Supply houses in longer poultry type pieces. You must constantly keep putting oil over the birds letting it drain down the sides letting the oil run down to the base of the birds immersing the hot birds to cover them in the marinade and letting them drain before returning into the Wok until the are cooked slightly more then medium rare then serve whole for the fortunate eaters to tear them apart tableside by hand. It is a very delicious experience to share together, but no where else is the Squab comparable and I've eaten it all around the world. Irwin [tongue hanging out to drool] OOOOPS don't remember the Restaurants name either, but have some one phoning from Shanghai this week who ate there all the time.

Kent: I question the veracity of this story based upon my conclusion. I have visited Zoo's all over the world with many Chinese friends and their children and invariably heard comments that were different from most other children and adults. My kids were different being brought up in Asia able to speak Cantonese and some Shanghai dialect. Everyone admired and enjoyed observing all the animals but, The Chinese kids and adults were commenting, and curious about how they would taste. I feel this is a inherited instinct since the people I visited with were originally from Peking, Shanghai, Taiwan, Hong Kong and Canton. My kids agreed, but other kid's thought it was "SO GROSS" to even think that way. Another incident that happened recently was my friends daughter was dating a Chinese student who was from Hainan Island who was very curious and interested in the proliferation of Canadian Geese in Seattle. He proudly served them a soup he prepared that would be very special that was made from a Goose he caught chasing along side Lake Washington at night with his jacket. It was reported as being very tough, but tasty but they lost contact with him after the daughter recovered from shock. With the popularity of Rice Worms, Jellyfish, Sea Slugs and everything else edible being consumed Crabs never stood a chance after first being discovered is my conclusion. Irwin

May I address several comments about "Street Foods" in general. In Hong Kong this term reflects the dishes served at "Tai Pai Tongs" or via "Hawkers" who operated with a lookout selling their wares streetside on Temple Street, Shanghai Street, many open Markets or various locations on Hong Kong Island and Kowloon. The types of dishes being offered at most food courts are gentrified and not as interesting. The established Hawkers had their pitches developed over years where the customers gravitated during the seasons for specialties such a "Dog" in the Causeway Bay night market or live poisonous Snakes on Shanghai Street during the winter that were first sold for their "Bile" mixed with Wine, then delivered to stalls and small Restaurants that prepared Snake Soups for late night diners. The Seafood, especially Shellfish severed by Hawkers has the reputation of being Poached Illegally from local polluted waters in Kowloon or the New Territories. This Shellfish during certain seasons is not safe to eat unless it is somewhat over cooked but this information is posted in all Hong Kong newspapers and via television to warn everyone to be cautious. Most consumers will ask to see proof of where the Shellfish originated from required by health department, that most vendors will provide willingly. I remember being dumb enough to actually eat Clams that were cooked with Black Beans and Garlic from a stall that we trusted to sort the seafood before cooking without any adverse problems, but would definitely be more cautious with the increase in population. Another questionable treat is "Pearl River Oysters" that we could select live and have prepared cooked to order. Some of these Oysters weighed over a pound after being removed from the shell. They were cooked various ways in Clay Pots and were very popular when available. And in response to "jtnippon1985" it was indeed "Craig Claiborne" NYT Food Critic, Columnist who also wrote Cookbooks during his second visit to Hong Kong. What impressed him the most was the Pigeon/Squab Restaurant over the tracks in Shatin that he visited several times both trips in awe of the volume of business and quality served consistently. I remained associated with him for over 20+ years. Visited often to his apartment on 57th Street in Manhattan or the Hampton's. Irwin

I think most of our readers may be to young to remember "The KING of Temple Street" he was written up by almost every newspaper in Hong Kong for years. My children insisted that I bring visitors [that they wanted to watch reactions from] to observe the Kings nightly antics. Often it seemed that the biggest crowds on Temple street [and crowds in Hong Kong are the REAL thing.] Were buying Wings from the King. We used to invite him for a snack after he finished work as he was friendly with my partner who now lives in Honolulu's father just to listen to his stories [translated by others]. The King was a Hawker who had the pitch [spot] on the busiest intersection on Temple Street where he set up every night in the middle between 4 separate corners his Large Kerosene Wok that he used for cooking and serving his only specially. "Deep Fried Chicken Wings" that were marinated in a spicy chili curry sauce served from at least 40/50 5 Gallon Oil Cans his quota for the night with plenty full cans of oil available. The Wings were wrapped in newspapers to carry away. What amazed and brought attention to the King was his method of cooking and serving the Wings. After the King pumped up his Kerosene Fired Wok and added his oil it didn't take long after he put in his first can of Wings to be fried. They were ready to serve after about 10/15 minutes and lines started to form. What was so special is that the King used no utensils other then a Steel stirrer to move around his wings after adding them to the hot oil. When they were ready he served them by picking them out of the oil with his hands, wrapping them in paper and handing them to a assistant to serve and receive payment. It was done so quick that I realized that many customers didn't realize that he was putting his hands in and out of the hot oil constantly. Each order contained 8/9 whole wings per serving, and every can had 22/25 pounds of wings. This added up to about 1000 pounds of hand fried chicken wings nightly. [depending on the weather] During the winter he sold more since it was cooler and they opened more hours. My company supplied him with the wings for many years since we made sure to only deliver Yellow Skinned Wings from the Gulf States from Chickens fed Marigold to enhance the skin color of a constant size thru our jobber. The Kings hands were Yellowish in color all the way up his forearms but his hands were callused the same as anyone who works hard with their hands, except for the color they felt like everyones hands. He only shrugged his shoulders and found it funny that no ones else would even try to do things his way. It seems that eventually he just began doing it gradually to make things quicker and faster until he found himself doing it all the time. He also felt that his hands were golden color because he was proud of being richer then most of the other Hawkers on Temple Street. He was definitely one of a kind and may have been in business over 20+ years. I have never met a more modest cook who so consistently prepared one item with no competition [guess why]. When we took "Craig Claybourne" to visit Temple Street he felt that this was one subject he preferred not to write about, even though he enjoyed the wings, but kept shaking his head. My family's favorite Temple Street treats were "Stinky Bean Curd" and "Toysan Carts", with at least 20 varieties to choose from, my kids loved Spicy Fishballs. Irwin

We served on our regular menu at Lisboa in Honolulu a dish we called "Onaga Saltimbocca" we made it by using diagonally sliced filet's of Onaga [Hawaiian Snapper] with a slice of Mild Guava cured boneless Ham and a slice of aged Provolone cheese wrapped in blanched spinach leafs then patted with flour, dipped into a egg, milk wash seasoned with white pepper, oregano and grated Parmesan cheese and finally coated with a mixture of bread and cracker crumbs. This was sautéed in clarified butter until lightly browned on both sides and placed into a casserole dish with a dash of white wine and lemon juice coated with Moussaline Bearnaise Sauce and set in the oven for a few minutes and browned quickly under the Broiler and served. Prepared this way it was decadent, but the fish flavor and sweet taste was complimented by the ingredients with the juices marrying with the sauce, spinach and cheese that most customers enjoyed it with a spoon and pieces of bread to clean the plate with. We also served this dish using "Kaku" or "Opah" and even adding chopped toasted Macadama nuts to the coating or blanched "Taro Leafs" in place of the Spinach. Irwin

This dish is very popular in many types of Restaurants in Hong Kong. In order to make ours taste better we would take a batch of Shrimp Heads, Bodies and all the trimming accumulated and heat up some oil in a large Wok and stir fry them all until they changed colors and started to get Red, after covering them put into the hot pan a cup of Shao Hsing Wine letting it boil together until the steam quieted down, then strain the oil and discard the Shrimp Shells [to our waiting staff] and glaze the hot pan bottom with some supreme stock letting it cook down and put into a container after mixing it with some Tomato Paste to use as a Shrimp/Tomato Base by adding several spoonfuls to every order about 30/40 seconds before it was served to customers. If we had lots of Crab Shells they would be Incorporated as well into the base after being prepared the same way. In our European Style, American Restaurants we would save all our shrimp and prawn shells and heads to incorporate into a base for dishes like Shrimp Scampi by preparing the shells in the same style using Chablis then reducing the base and adding it to a Chicken/Pork Glacé de Villande again adding a spoonful to every order of Scampi just before serving to customers. This works very well at home or in any Restaurant serving these types of menu items. Irwin

Now that my Birthday is almost over [by Seattle time] I thank all of you fellow eGulleters who shared my surprise celebration. The allocate of becoming a Dude was first offered to me by my Son-in-law to whom I responded that: It's much better then being a "Preppy", Elitist. [learned from "Oneupmanship" British Edition from Punch Magazine and by playing "Dozens" in the Bronx.] I appreciate being a "dude" from a fellow eGulleter and "Ben Soong" as it adds to my "Banana Flavor" and doesn't crack my "Egg". My friend at "Yum Cha" this morning told me I better prepare for becoming 70 years old as it's traditionally a important occasion celebrated by the Chinese. [ben are "geezers" unique to Toysan ?] I look forward to getting older sharing the experience with the Royal Baker "Teepee" [Four Footed Dragon ?], personal party Chef "Ah Leung", everyones Magical Wizardess "Sue-On" hopefully with a little taste of "jo-mel's" potion to enhance my appetites [ummmm!] I hope that there will be many other Birthday Celebrations shared by every eGulleter in a way only Foodies can share and enjoy together in what is definitely "Good Taste". Irwin

For "Dark Rums" none are comparable to the "Demerra" from Guyana, especially for Baking. There is one newer type bottling called "Angostura Old Dark Rum" made by the bitters company that is good value with everything needed to enhance your baking. Myers, Appleton, Cruzan, Lemon Hart or even Manila Dark Rum are acceptable but don't have the finish or finese. "Triple Sec" is a more reasonable priced alternative then most other orange blends, especially with a touch of brandy added. "Chambord" and "Cream Cassis" should also be considered as important for bakers. Irwin

Ah Leung Gaw, tks. Actually, the dragon is not on a cake. It's on a fondant-covered board which I let dry overnight under the oven's pilot light. This morning it became rock solid enough for me to paint on. I'm embarassed to say, the 'stack' was supposed to be a pagoda (yeah, in my dreams) but if I made all the intermittent roofs, it'll end up too tall and out of proportion. So, let's just be happy with 'stack'. Right you are. However, the name is respectfully given by us to Irwin-sook because his vast knowledge and experience of things chinese surpasses most of us, and he is, therefore, qualified to be a 'banana', altho' he's quite the other way round. I think Michael said an appropriate name would be lempeng pisang (banana pancake)...with spice, I should add. ← I did indeed in my previous post insinuate that your tasty stack was oriental in nature but seemed to be aged [in my honor] pagoda inspired. Since it's now my Birthday I wish some authoritative persona appoint "jo-mel" the honor of becoming a Banana so that sometime in the distant future we may be invited to share some of her most auspicious powerful potion. [for health reasons] Michael spent many of his younger formative years living in Malaysia, doing like my children , eating street food's and being naughty. He still is to young to have recovered. My children are older then him and still need more time as they still say things to me in Cantonese that I don't understand. My son's over 40 and still Fly's Kites. Happy Birthday to me for my 900th post on eGullet. Irwin

Hope that includes, "Fort Apache" in the Bronx ? Irwin

Ah Leung: I am indeed honored, but would be happy if you add this delicious treat to your recipe files on eGullet. It's a dish that the many eGulleters have not experienced but should try.v [definitely one of my favorites] It's simplicity, natural tastes and presentation would add to everyones enjoyment. There are few items that compliment Rice more then "Steamed Ground Pork with Salted Fish' at any meal, [especially my birthday breakfast] it will be ordered with Yum Cha. Yummmmmm, Irwin

Teepee: Your decorative Cake designs are incredible, everyone we has seen is imaginative and beautiful. I'm very honored with a Ferocious 4 clawed Dragon flying in the clouds. The stack is very inventive, looks delicious and has a authentic Asian design. I hope you serve it to your family and children with Ice Cream [spicy cake for grown ups tastes better with ice cream for children] in my honor so I can enjoy it vicariously. My "Bundle of Joy" will become 12 years old today. [pre-teen] Both "Ben & I" enjoy being your "Banana's, someday I hope you will tell us what it means. Thanks again, Irwin

In most "Hawaiian Oxtail Soups" there is one step particular to the Islands generally done: The "Oxtail's" are purchased whole in one piece and they are cut only with a knife at the joints. This is thought to keep the Tail's tasting cleaner and makes the broth richer. The Soup will always jell if the broth is rich. The coating that remains on the top of the broth and can be scraped or sometimes peeled away is the fat. On other item to enhance the flavor plus give the broth a lively taste is adding some Mustard Cabbage to the broth during the last hour it simmers this is done by many locals and Asians. In all it's variations it may be "Hawaii's" most popular lunch entrée whenever it's on the menu. It is a regular item at all the Okinawan/Japanese American Restaurants on every Island. The preferred seasoning is from "Chili Water" made from putting small whole dried chilli's into a bottle and filling with boiling water then letting it stand until the chilli's all expand and it cools down. This is kept at most homes and served at local style Restaurants as a condiment. Irwin

Dejah: Magical Works Happening Again ! [ben was right] I haven't been more surprised since my Grand Daughter was born on my Birthday after 72 hour of Labor while I was babysitting her 2 sisters and Mommies and Daddy were also being surprised when she arrived in the early morning. Shes my only Grandchild with my dark brown eyes, many facial expressions and naughty smile. The other 5 are Blue or Green Eyed with Fair Hair. Tomorrow I now must go for Yum Cha to enjoy "Mah la Gau" [perfect excuse] keeping in mind that the popular "Walnut Variety" as are the "Mushi Pan" derived from the Portuguese Bakers who brought the word "Pan" to Japan together with "Tempura" who jumped ship in Okinawa. [lecture mode] Thank you for remembering about my Birthday and making me feel so special from all my fellow eGulleters who are my "Cyber Family". Irwin

Steven: The one category that you left out is known as: "Poussin de Bresse" this is the category for the youngest poultry being marketed under French Regulations. In "Bresse" it most often prepared as "Poussin a la Moutarde" a very popular dish served to emphasize the "Dijon" Mustard together with the "Bresse Poultry". It's a type of Poultry very popular at "Ranch 99 Markets" as "Young Chickens" or also used for places that offer a Roasted or Whole Chicken at lower then average prices. The one character to almost all "Poussin Type" Poultry is that the Thigh and Leg Portions of the Bird have a pinkish color that becomes darker as the birds mature. In retrospect looking at the color of the darker meat in your photo it is pinkish, paler then dark meat on a more mature bird. Most "Poussin" birds weigh from 1 1/2 pounds to 2 1/4 pounds and average about 5 weeks in the States and as much as 8 weeks in France. In any "Price Fixed" menu it makes sense to justify the price that you do your best to do whatever you can to make your Poultry special and go out of your way to get the very best available. In the 1960's we did exactly the same at the "Four Seasons Restaurant" in NYC bringing Smoked Salmon from Scotland, Ducks from specific Farms as well as Lamb, and even the "Queens Grouse" from the Royal Hunts in England containing the Shot, that customers were warned about. Our Cornish Game Hen's and Quail were supplied by Victor Borge directly from his game farm. There is no question that any good Restaurant should do it's best to provide everything they serve thru sources that they learn thru experience to depend upon. At "Le Pavilion" every item served was personally sourced by "Henri Soule" and checked after delivery to meet his criteria. In "Hong Kong" at the "Angus Steakhouse" we only served Meats, Condiments and Smoked Fish from the designated purveyors to the Queen to make it special to our customer base. It's not only marketing, it's also trying to provide the best that makes every dining experience special. Now if you'll "PLEASE" invite me to dinner at any of those places I promise to behave myself. Irwin

Jamie: In France it's done traditionally. In England and other areas in Europe its generally delivered quickly after being dressed and is regularly hung at the Butcher Shop or Restaurant prior to serving. Most Restaurants don't have a Cooler with adequate temperature controls to Hang Poultry, Meat or Game properly. The majority that do have aging Rooms/Refrigeration use it only for Beef or Lamb. The "Bresse Poultry" has more developed Thigh [dark] meat because the Birds are allowed to roam and generally are only caged a short time before being dressed. I am reasonably sure that a slightly larger [one/two week older] "Smart Chicken" would be comparable to the "Blue Foot" in a comparison taste test. Ducasse and Keller are Chef, businessmen who are genuinely interested in providing item's that are what is considered best or exceptional to their clientèle, especially whom are willing to pay prices required to enjoy what is perceived as the finest available. The Bird presented in the Photo is relatively smaller then a "Bresse Bird". The color of the dark meat reflects a younger bird. Observing from the excellent photo's provided on, "Fat Guy's" previous posting I noticed that the Chicken was finessed by Cooking it with some color [pinkness] remaining in the carcass as in Chinese or European dishes. This finish at many main stream American places would require that the Bird be returned to the kitchen for additional cooking. Even the serving to customers is theatrical and fun that makes it special. Almost as effective to the 3 ways Peking Duck is prepared and served tableside at a much more reasonable price. I admit that we served Chicken that way 20 + years ago, advising our customers that the Birds were pinkish and juicy because of the marinade not because we under cooked them slightly because they taste much better. We did the same with "Racks of Lamb" and served more Lamb then any Restaurant in Hawaii because customers really enjoyed eating it that way. This was way before it was acceptable to allow color in Lamb or Pork in the States. We even had the audacity to ask customers how they wanted their fish cooked. Irwin

Jamie: It's pretty much a merchandising gimmick. Since I personally have a great deal of experience in poultry implementing the very successful marketing of Black Footed Chickens at a premium price compared to Yellow or White Footed Poultry in Taiwan it has very little difference in the actual Birds. I spent some time in France learning about what characteristics make the poultry so special from Bresse and know why they taste better compared to Factory raised birds. The majority of Chickens marketed are generally only 7 weeks old, Bresse Birds are anywhere from 9/10 weeks old but weigh about the same as the 7 week old factory birds so have more character plus have better muscles since they aren't caged as closely. They are dressed similar to the aggressively marketed "Smart Poultry" becoming available in the States but with one important difference. In France the Birds are dressed but left with the Head and Feet intact. Even more important they are left to "Set" under air/humidity controlled refrigeration for up to several days before being delivered. I feel that is the main reason for their better taste when prepared. The USDA permits Poultry to be injected with substances that I find questionable without requiring that information on labels. I also find that our policy of requiring the packers to reimburse the costs involved with Inspection in the Meat and Poultry industries again something to be considered. Free Range, Organic, Smart or Blue Foot or Generic can all be prepared very well by any competent kitchen that takes the time and effort to do it's job correctly. Almost any fresh Poultry allowed to hang and set under ventilation will improve in taste and flavor. Smart or the Blue Foot will even taste better, but thats because they are dressed correctly and are slightly older then the rest initially. I have been much more satisfied with Poultry I purchase at local "Asian Markets" in Seattle with Heads and Feet intact but it could be cause I'm old fashioned. Irwin

Thank you for your compliment, Irwin! Is that what you do for a living? Bounty hunting? I wonder how much the reward would go up to? I may need to move, fast! ← Ah Leung: I'm not sure what I do has anything to do with a "Bounty" it's something that could be caused by you doing the exceptional things that you share with all of us on eGullet. Since eGullet is on a growth curve it will become more influential on Restaurants so they will follow reasonable recommendations for mutual success. What I do resolve situations to the benefit of everyone IE: eGullet and you receive royalty's the rest of us pay a small gratuity to receive comparable dishes from purveyors who acquire your standards making it easier for all the enjoy. Standards are set by your photo's of the anticipated dish. Is there anyone who would object to paying a small charge to receive any dishes pictured on this pictorial thread as posted ? "DELIVERED" ! Irwin [what price immediate gratification ?]