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標題: [其他飲食] 橙色墨魚 [打印本頁]

作者: auyatyat 時間: 2009-9-15 18:13 標題: 橙色墨魚

琴日行過一街T&T 見到橙色墨色,有無人試過得唔得?

作者: somewhereintime 時間: 2009-9-15 19:42

1# auyatyat

The colour has nothing to do with flavour, just artificial dye, may even be illegal
(many Chinese BBQ shop use orange yellow food dye popular in HK but illegal in Canada)

作者: AAC 時間: 2009-9-15 19:53

1# auyatyat

一如其他T&T 燒味，完全唔掂。
既然身在一街的話，行多兩步上樓上專業燒臘店，好得多

作者: ACC-HE 時間: 2009-9-15 22:23

try the famous parker place chinese bbq place la...

作者: sheep 時間: 2009-9-16 08:35

哦系鹵水墨魚

作者: somewhereintime 時間: 2009-9-16 09:39

5# sheep

It is made without soya sauce, colour dye instead

作者: Ultraman 時間: 2009-9-16 09:56

5# sheep

It is made without soya sauce, colour dye instead
somewhereintime 發表於 2009-9-16 09:39

You always don't answer the questions directly, or you just don't know the direct answer? So how does the orange dye taste? Good or bad?

作者: somewhereintime 時間: 2009-9-16 10:05

7# Ultraman

the dye taste neutral if used in moderate amount, however the food would leave significant aftertaste
so the cooks always put some licorice in the broth at counter the mouthfeel

作者: peter236 時間: 2009-9-16 10:56

7# Ultraman

the dye taste neutral if used in moderate amount, however the food would leave significant aftertaste
so the cooks always put some licorice in the broth at counter the mouthfeel
somewhereintime 發表於 2009-9-16 11:05

Hong Kong food colour usage is even more strictly regulated than in Canada. So please do not claim you know something.

作者: somewhereintime 時間: 2009-9-16 11:09

本帖最後由 somewhereintime 於 2009-9-16 11:21 編輯

9# peter236
I studied the Environment Health Hong Kong H doc. about 2,000 pages; in fact their standard is higher than Canada.
Regulation is one thing, enforcement is total different story.
Have you ever been Temple Street?
The vendor use one basin of cold water(about 12 gallon) to wash everything for 1 night, say 300 servings.
Tell us how the Dai Pai Dong do the dishes?
Nobody knows everything, I only know about Foodsafety

作者: Ultraman 時間: 2009-9-16 12:23

7# Ultraman

the dye taste neutral if used in moderate amount, however the food would leave significant aftertaste
so the cooks always put some licorice in the broth at counter the mouthfeel
somewhereintime 發表於 2009-9-16 10:05

It's like someone asks how does the beef in oyster sauce taste, you only know about the oyster sauce but nothing about the beef. The original question was about the cuttlefish, but you only answered something you only know, which is a total distraction. The question is still there: "How does the cuttlefish taste?"

作者: somewhereintime 時間: 2009-9-16 13:27

11# Ultraman

AAC has answered the question, what can you expect from T&T kitchen?
Once I bought some steamed meat buns there and the meat filling was rancid,
I spotted someone delivered food there in dirty apple boxes. They outsource
supplies from the low-bidders. Anyway, for business performance, they're
really good.

作者: Ultraman 時間: 2009-9-16 14:02

AAC thinks something is bad, you can have different perspective and feeling. Everyone can has own comment and preference. If someone can fully represent you, you don't need to say anything here anymore.

作者: somewhereintime 時間: 2009-9-16 14:18

13# Ultraman

Excuse me, but what is the problem if I agree with someone?
Do you have to be the unique one at all time just because you're Ultraman?
I speak what I know best, not just anything negative;
I do not know much about car, computer or photography so I do not give opinion on those topic.

作者: Ultraman 時間: 2009-9-16 15:01

13# Ultraman

Excuse me, but what is the problem if I agree with someone?
Do you have to be the unique one at all time just because you're Ultraman?
I speak what I know best, not just anything negat ...
somewhereintime 發表於 2009-9-16 14:18

You only said: "AAC has answered the question....", you didn't say you agree on him or not but people need to guess how actually you think. What make you so difficult to answer others question in a simple and direct way? But on the other hand, while people never ask, you always show off and brag about your background blah blah, even on non-related issues.

BTW, back to the original question. I haven't try the one in TnT. But I think the cuttlefish at the Chinese BBQ shop in Paxker Plxce is pretty OK. Just my personal opinion though.

作者: peter236 時間: 2009-9-16 15:58

本帖最後由 peter236 於 2009-9-16 17:02 編輯

9# peter236
I studied the Environment Health Hong Kong H doc. about 2,000 pages; in fact their standard is higher than Canada.
Regulation is one thing, enforcement is total different story.
Have you ...
somewhereintime 發表於 2009-9-16 12:09

Your knowledge from Hong Kong 30 years ago is outdated. Today's Hong Kong dai pai dong are totally different. Many of them have a store where their dishes are washed with machines. HK people are demanding high quality food, so the food outlets have to comply. Please visit HK again if you have not done so for 20 yrs.

作者: somewhereintime 時間: 2009-9-16 16:04

No more argument , I'm just a lowly homo-sapien.
I do not have to show off in front of young and intelligent group here.
My audience is mostly Caucasian, and I've been known as an out-spoken
person.

作者: peter236 時間: 2009-9-16 16:07

No more argument , I'm just a lowly homo-sapien.
I do not have to show off in front of young and intelligent group here.
My audience is mostly Caucasian, and I've been known as an out-spoken
person. ...
somewhereintime 發表於 2009-9-16 17:04

Where is your fine dining restaurant?

作者: Ultraman 時間: 2009-9-16 17:16

No more argument , I'm just a lowly homo-sapien.
I do not have to show off in front of young and intelligent group here.
My audience is mostly Caucasian, and I've been known as an out-spoken
person. ...
somewhereintime 發表於 2009-9-16 16:04

Too bad, I don't think LYK is "Caucasian" oriented. Are you sure you're in the right place?

作者: MoiRhapsody 時間: 2009-9-16 17:58

SOMEWHEREINTIME:
多謝訊息!
人地好心話俾你地聽係food coloring唔好食咁多，都要俾你地班仆街插。

作者: Ultraman 時間: 2009-9-16 18:04

本帖最後由 Ultraman 於 2009-9-16 18:06 編輯

Sigh......... who doesn't know or ever heard about Chinese BBQ stuff may cause cancer, but everyone is still eating? The questioner's question was about the taste of the food, he can simply answer how his basic comment about the food taste is in his opinion plus extra bonus information of the prospective hazardous food coloring issue.

Compare to if someone asks: "How can I chase a gal?" And then someone answers: "Don't even think of it la! Base on my many years and 1000+ ex-gf's experience, you'll divorce sooner or later anyway."

作者: somewhereintime 時間: 2009-9-16 18:22

Not only Chinese BBQ, it is cooking fatty meat over high heat that would
cause carcinogen. So this time is not about bashing Chinese food/cooks.
I do advocate healthy eating, and consumer right, what's wrong with that?
Cuttlefish is good eat, but not necessary with artificial dye.
The cuttlefish at the Admiralty Plaza(the one also sells Buddhist Vegetarian Food)
used to be very good, so as "The Great 2" Supermarket

作者: Ultraman 時間: 2009-9-16 18:28

Despite any possible artificial ingredients or inappropriate cooking method, eating too much cuttlefish (just one of the many examples) is not good to health anyway, and that is out of the question.

作者: somewhereintime 時間: 2009-9-16 21:52

Cuttlefish is high in cholesterol and not recommended to consume in large quantity.
Lean fishes are much better choice for protein.
However, cuttlefish make good cold cut plate and it is relatively expensive.

作者: Ultraman 時間: 2009-9-16 23:15

Oh yeah right right.... show off time again.

作者: MoiRhapsody 時間: 2009-9-16 23:35

有料唔怕秀，
咪咁反智。

作者: Ultraman 時間: 2009-9-16 23:43

有料唔怕秀，
咪咁反智。
MoiRhapsody 發表於 2009-9-16 23:35

Then there should not be a term called "off topic" la.

作者: peter236 時間: 2009-9-17 03:37

Cuttlefish is high in cholesterol and not recommended to consume in large quantity.
Lean fishes are much better choice for protein.
However, cuttlefish make good cold cut plate and it is relatively ...
somewhereintime 發表於 2009-9-16 22:52

What do you mean by lean fish? Salmon and tuna are types of oily fish that give you beneficial fatty acids.

作者: somewhereintime 時間: 2009-9-17 05:49

Lean fish are white flesh fish i.e. sole, cod, pamfret, snapper etc.
Fish oil contains Omega 3, but it also provide high calories; a person
can eat white fish 3 times daily, but not mackerel, oolichan and salmon.
The native Inuits put oolichin oil on all kind of food, just to provide
energy(calories) for their bodies during the harsh winter, or they would use
the dried oolichans for candles, the fat in fish is so rich

作者: sheep 時間: 2009-9-17 07:43

Sigh......... who doesn't know or ever heard about Chinese BBQ stuff may cause cancer, but everyone is still eating? The questioner's question was about the taste of the food, he can simply answer how ...
Ultraman 發表於 2009-9-16 19:04

So as you say, the question is about the taste, which is so subjective. I would say it is salty while someone would say it is just right.
Totally personal. No need to argue about that.

作者: rockypath 時間: 2009-9-17 15:34

本帖最後由 rockypath 於 2009-9-17 16:38 編輯

But on the other hand, while people never ask, you always show off and brag about your background blah blah, even on non-related issues.
...
Ultraman 發表於 2009-9-16 16:01

Didn't you realize that all he has been showing off repeatedly for the past few years are all the same stuffs? That is all he got and he might be afraid that people will forget and ignore him. So he has to keep pushing himself to the front and yelling -- “hey, I am still here.. don't forget about me..".

I actually feel pity for him.

作者: zuesel 時間: 2009-9-18 12:04

There's a chinese bbq shop on Kingsway and knight. (sun saam bo). I find their bbq meat is really nice! They sell really yummy "orange" cattlefish and duck tongues too! But they sell out early and close quite early too. Not sure of the hours but I highly recommand it!

作者: somewhereintime 時間: 2009-9-18 14:55

No need to pity for me, I've been doing a few lecturing in Calgary
and LA recently and going to teach HACCP programs in Korea on behalf
of University of Chicago. Bored? I'm semi-retired.
I think there is something in public interest I can share, if someone do not
agree with me, that is life.

作者: Littleprince 時間: 2009-9-18 15:16

No need to pity for me, I've been doing a few lecturing in Calgary
and LA recently and going to teach HACCP programs in Korea on behalf
of University of Chicago. Bored? I'm semi-retired.
I think ...
somewhereintime 發表於 2009-9-18 15:55

I support you ga

no matter what, I like to learn, please don't stop teaching us anything you think would be benefit us, thanks

作者: somewhereintime 時間: 2009-9-18 15:36

I'm semi-retired, not semi-retard.
I can afford to spend some time for sharing, do some good deeds.
So far whatever I post would be constructive, never try to offend anyone
intentionally; well except CCP agents

作者: rockypath 時間: 2009-9-18 16:29

33# somewhereintime

You can only fool people who do not know the true self of you.

Everything I said about you was true, wasn't it?

作者: somewhereintime 時間: 2009-9-18 16:59

本帖最後由 somewhereintime 於 2009-9-18 17:06 編輯

I would not be able to stay in business for 40 years if  I have done
anything  against  conscience . Many LYK's  actually know me . I doubt
anybody who can fool people for 40 years and stay popular.
Got anything better to do than slandering? So far most of the accusation
were false, except  I'm anti-communism.
Simply report to Elections Canada and Vancouver School Board  if you have any ground
that I have breach any code of ethic.
Your sole purpose posting in this thread is to  attack me, but nothing to do with the topic.
I'm too old for dog-fight so please just let go

作者: somewhereintime 時間: 2009-9-18 17:24

Attention please:
The focus of this thread are
1:  Yellow colour
2:  Cuttlefish
3.: T&T Supermarket
I've voice my opinion on all 3 issues
Any personal issue please start a new thread, since it has been
very low traffic in LYK  lately

作者: Ultraman 時間: 2009-9-18 17:38

真人不露相; 露相就....

作者: somewhereintime 時間: 2009-9-18 18:05

Topic hijacked, sorry to Auyatyat, who started the thread and
posted only one question

作者: somewhereintime 時間: 2009-9-18 18:13

19# Ultraman

I'm only a  humble  LYK in this forum, not super-human.
My  regular audience are the Foodservice Executives, Professionals , Chefs  and business people ,
they are Caucasians.
then consumers and,  voters  during elections which are mostly Chinese.

作者: peter236 時間: 2009-9-18 18:56

19# Ultraman

I'm only a humble LYK in this forum, not super-human.
My regular audience are the Foodservice Executives, Professionals , Chefs and business people ,
they are Caucasians.
then con ...
somewhereintime 發表於 2009-9-18 19:13

What types of cuttlefish are the best for making street food?

作者: Ultraman 時間: 2009-9-18 18:58

19# Ultraman

I'm only a humble LYK in this forum, not super-human.
My regular audience are the Foodservice Executives, Professionals , Chefs and business people ,
they are Caucasians.
then con ...
somewhereintime 發表於 2009-9-18 18:13

You called "never give up a chance to show off" a humble act?! Very fine, it's OT anyways.

作者: somewhereintime 時間: 2009-9-18 20:23

本帖最後由 somewhereintime 於 2009-9-18 20:25 編輯

I come to LYK with no burden: You are neither my clients, student or colleague.
Showing off? I received stand up ovation from 400+ Canadian top foodservice professionals
when I addressed to the National conference in Calgary" Moving The Mountains" 2 months ago, televized.
Well, that's enough, let move out from this thread, I will

作者: Ultraman 時間: 2009-9-18 20:28

You're right this time. You are neither my son nor my grand son, I don't have to teach you how to be a real humble and a nicer man. I will stop commenting on this thread again.

作者: rockypath 時間: 2009-9-19 02:04

Your sole purpose posting in this thread is to attack me, but nothing to do with the topic.
...
somewhereintime 發表於 2009-9-18 17:59

Attacking you? No, you are yet that important.

I just told you to behave yourself. You know what I said were true.

作者: somewhereintime 時間: 2009-9-19 06:00

Only 2 posts you described me are true, while over 20 were fabricated,
you have no idea what you were saying. If you really know about me,
you would not doubt that Yeung Koon Yat is my uncle and mentor,
I was accompanying him at the press conference last year in Richmond
last year. Check the paper.
Since I am no important to you, why bother wasting your time here?
You have penned over 50 posts attacking me with no ground.
If you want to disgrace me, do so in the public, or report to my affiliates, medias
Your personal hate have nothing to do with this thread, so far you did not say
anything relevant to "Yellow Cuttlefish at T & T" other than personal attack,
to an unimportant old man. Let's stop it and debate somewhere else.

作者: sheep 時間: 2009-9-19 07:11

Yes, back to cuttlefish.
BTW, if the coloring is tasteless, why use orange but not soy sause?
Tradition??

作者: somewhereintime 時間: 2009-9-19 08:51

Yes, back to cuttlefish.
BTW, if the coloring is tasteless, why use orange but not soy sause?
Tradition??
sheep 發表於 2009-9-19 07:11

Before the modern refrigeration technology, blemishes made the presentation unpleasant, so the cooks
try to hide it with colour, soya sauce is much more expensive than colouring and soya sauce would go rancid and spoil the broth.
Many restaurants would squirt yellow colour water over prawns, roll in tapioca starch then deepfry for salt & pepper prawns,
way cheaper than eggs.
Also, the fish & chips batter contain no egg because egg would make the batter soggy, here come the colouring.
Anyone remember the "RED" pistachio at movie theatre?

作者: rockypath 時間: 2009-9-19 14:48

Only 2 posts you described me are true, while over 20 were fabricated,...
somewhereintime 發表於 2009-9-19 07:00

So, can you list out all the 20+ false statements that I made? I guess some other people might be interested in knowing them as well.

Should 24 hours be enough for you to get them organized?

作者: somewhereintime 時間: 2009-9-19 15:51

本帖最後由 somewhereintime 於 2009-9-19 15:57 編輯

Again  nothing relevant here.
I deal with public everyday, from school, business and professional.
My person life have nothing to do with my work,  the list goes on since
last spring I think,  dessert places,  Pastry chefs, the usage of saffron,
7-Hexxxx restaurant, Stxxxxxx at Aberdeen,  my career as Pro Chef Instructor
at BCIT circa 1981,  The Rational Self-CookingCentre System,  Home Chef Program
the congee issue, my affiliatation with top chefs,  Foodsafe programs,  my year with
Uncle KY Yeung circa 1969, Gloucester Hotel, my career accomplishments in Canada. MY
family tie with CCP, religious issue.... 40+ false  statements from those topics alone.
Every time I bow out to end the non-sense side-track.
So far the only information you have about me is right:
1. I have only grade 8 education , I never went to school in Canada but managed to
pass all exams with  honour by self study, and have been teaching colleges curriculum
for 29 years
2. My uncle sponsored me here, which is not exactly true, becauseh
I was on travelling visa here and somehow the immigration gave me
immigration status without applying for;  one word: grateful
As in this thread, I already indicated 3 times that I want out.
I'm too old to fight, maybe except the HST.
I do not  think that is the story appealed to the LYK here, they are too young
to understand how hard is it to get accepted as an  young immigrant with little education, no English
and no money, and not even prepared to  relocate from a city  10,000 miles away. For me, it is a
vacation that lasts  32 years
I do not want to talk any more irrelevant  thing in this thread again.
So let me RIP

作者: somewhereintime 時間: 2009-9-19 16:18

What types of cuttlefish are the best for making street food?
peter236 發表於 2009-9-18 18:56

There are only 2 different types of cuttlefish, the large one for stir-frying , poaching as for cold cut and cuttlefish balls.
The baby cuttlefish is good for stir-frying, satay, curry and Hot -Pot. They came from China, Thailand and Vietnam.
The Vietnamese do possess high technology for blast-frozen seafood therefore the Vietnamese frozen seafood are usually more
expensive. Quality -wise, they are quite similar.
For street food, depends on what you are buying-selling, the large cuttlefish contains about 40-50 % of ice particles after thawing
so you need to buy more than you expected, the baby cuttlefish is a better value for your dollar.
Here, I speak from the consumer's perspective .

作者: somewhereintime 時間: 2009-9-19 16:30

本帖最後由 somewhereintime 於 2009-9-19 16:34 編輯

Your knowledge from Hong Kong 30 years ago is outdated. Today's Hong Kong dai pai dong are totally different. Many of them have a store where their dishes are washed with machines. HK people are dema ...
peter236 發表於 2009-9-16 15:58

I get my latest info from Internet,  I subscribe to 30  Foodsafety agencies from around the world, the best one is from the
the National Restaurant Association from the US. That is the reason I spend  4-5 hours on the internet daily, and post here.
I  have 2,000 pages of materials published by the Environmental Health from 2004-2009, all the info on Foodborne Diseases,
H1N1,  Avian Flu and the Official  Food Premises Safety Training, in colours too.
Again, it is not how strict the regulations are, it is about how they are enforced.
Surely time evolves, remember  I used to slaughter  200 chickens every morning, hang dry for dinner and
250 live  fishes dresses in the afternoon  while I was serving my  apprentice at the Gloucester Hotel in Hong Kong, 1969

作者: Ultraman 時間: 2009-9-19 23:02

I date with celebrities and presidents all over the world and have afternoon tea together everyday.
I donate one to ten billion to different charity organizations monthly up to my mood.
I have too many hot girlfriends that all my male friends don't want to take over anymore, for they're tired of changing a new gf in a daily basis.
.
.
.
.
....................... Yet, I know nothing about cuttlefish!

作者: MoiRhapsody 時間: 2009-9-20 02:11

我屌，
somewhereintime的確已經講左好多墨魚既野，
不過Ultraman 你就六頁黎都只係插人，你的的確確乜都唔識啵？？

作者: rockypath 時間: 2009-9-20 03:50

本帖最後由 rockypath 於 2009-9-20 05:06 編輯

dessert places,  Pastry chefs, the usage of saffron,
7-Hexxxx restaurant, Stxxxxxx at Aberdeen,  my career as Pro Chef Instructor
at BCIT circa 1981,  The Rational Self-CookingCentre System,  Home Chef Program
the congee issue, my affiliatation with top chefs,  Foodsafe programs,  my year with
Uncle KY Yeung circa 1969, Gloucester Hotel, my career accomplishments in Canada. MY
family tie with CCP, religious issue.... 40+ false  statements from those topics alone.
...
somewhereintime 發表於 2009-9-19 16:51

Ok, now it becomes 40+ fales statements instead of 20. But you still did not tell us what exactly the fales statements are and why they are false.

Well, you still have time to get them straight and put them in a clear and direct way.

作者: 嘉嘉 時間: 2009-9-20 09:29

我屌，
somewhereintime的確已經講左好多墨魚既野，
不過Ultraman 你就六頁黎都只係插人，你的的確確乜都唔識啵？？
MoiRhapsody 發表於 2009-9-20 03:11

人地somewhereintime都係好心比多o的side information o者
真係唔明有咩好插
講多幾句就比人話哂料，真係幾無奈

作者: peter236 時間: 2009-9-20 11:43

Chef Ma is a leading chef in the Chinese and mainstream community. He has appeared in many cooking shows.

作者: auyatyat 時間: 2009-9-20 17:40

無o黎幾日..唔知呢度發生乜事....
sorry

作者: Ultraman 時間: 2009-9-20 21:16

There are something and some people which I love/like and hate/dislike, just like anybody else does, and there must be a reason behind.
I won't jealous for people being really 有料, and showing off a little is much more understandable. Yet too much acting just make me throw up. If my presentation bothers you, you should have a clearer understanding for how I feel.

作者: playingtoy 時間: 2009-9-20 22:02

my problem is i need a bigger brain 脳

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