somewhereintime

Making broth at home is easy and economical .
I use  mature  free-run chicken,  ham hock, simmer unattended
for 3 hours, strain, remove fat, reduce the broth to 25% freeze
until ready to use. Costs  about $5 for a hot pot for 4.
To serve, just add hot water  and the frozen concentrate to pot, so easy and good

somewhereintime

Poultry industry is regulated by government and marketing board in Canada,
Virginia Ham is certified cured and air-dried for 6 months.
Nothing is guaranteed to be safe, However, it is better
to know something you put in your mouth is not poisonous.
Besides from the raw ingredients, the way restaurant kitchen
food handling practice could be scary as well.
At least I would not put unnecessary additives and flavor enhancer
in my food and my sanitation standard is relatively high.

somewhereintime

回復 13# 匿名

I don't want to bash China,
but even in HK, there are so many food related problem popping up,
from Chicken, deep sea fish, game meat, pork, even vegetables.
The only inconvenience here in  western Canada is the Red Tide,
I don't eat farm salmon and  not much red meat so my diet is relatively
healthy

somewhereintime

The term Free-Run chicken just defines that the chicken
is raised in a natural habitat and has a natural feeding,
it does not classify what species of chicken.
I would want to eat something more natural.
I've seen a lot of artificial flavouring: Lobster, crab, fish
Peking duck, bacon etc.  they look like water, and taste
neutral, just the phony flavour or smell.
The question is: do we really need those craps in our
diet at all?  I do not use MSG  at home and work, and
avoid food that is abused with it.

somewhereintime

回復 24# 布小熊

Good ingredient need very little adornments,
sea salt and fresh ground pepper are the
2 most frequently used seasoning for me

somewhereintime

When you have fresh ingredient for hot pot,
the simple broth with water and  Konbu(kelp) would do,
I try to stay from Hot and spicy szechuan broth,
after all, my root is Cantonese, simplicity is beauty

somewhereintime

回復 27# lo_pak


   Too late to do lunch now

somewhereintime

回復 30# lo_pak


  Simplicity but not simple,
  typically use only ginger, scallion, good quality soya sauce,
  for seasoning.
  Take fresh steamed fish, the most popular menu item,
  there is not much excessive adornment other than very fresh
  live fish, ginger and scallion, soy sauce and good oil. Cilantro is
  more for decoration, not really practical.
  But that is something I wish I can have (or afford to have) everyday.
  Congee,  rice, water and good tangerine peel. My favourite breakfast ,
  nothing fancy

somewhereintime

Bonito Flakes and kelp are both natural and sustainable,
good food made simple

somewhereintime

回復 39# fy789

not in my house