somewhereintime

not sure if that's consider HK style cafe food but:
蛋撻 + 熱鴛鴦 from 麗都
布小熊 發表於 2009-3-27 09:11

x2
Actually I would only go there for this combo, the kitchen items, I would pass

somewhereintime

菠蘿油 too

guess everyone need to 減肥 and watch out for high 膽固醇了﹐因為原來 菠蘿油 真是榜首﹐嘻嘻。。。
Littleprince 發表於 2009-3-27 10:23

I can live without it, pork lard + thick pad of butter, not for my age

somewhereintime

18# Littleprince
Ho Yuen was good, they used to make their own cuttlefish balls,
and ACC-HE's favourite

somewhereintime

彈牙 聽講係因為加左水楊酸
好似呢度唔俾用
咁點整到弹牙呢?
sheep 發表於 2009-3-27 14:27

The Taiwanese has something called bouncing powder, works well with most meatballs and fish balls, even vegetarian fish balls;  others use borax as for crystal shrimps

somewhereintime

People don't use that for shrimps. They use cold water to do that trick.
peter236 發表於 2009-3-27 15:13

Borax is banned for food manufacturing in Canada, but believe me, hundreds of Chinese restaurants still using it because it is cheap. The alternative  is to user lye water which is allowed.  It is not soaking in cold water to make shrimps crispy, it is to dry them thoroughly before cooking, i.e. with table cloth. I have seen more commercial kitchens than you can imagine. And lot of scenes  you wish never happened.

somewhereintime

I guess it is because there are many baked order and the oven is too small to handle.
Long queue.
sheep 發表於 2009-3-28 16:38

-Most restaurants do not use the large oven for" Flash-baked" dishes like French Onion Soup, Spaghetti Meatsauce, Portuguese Chicken etc. They place the hot dishes under "Salamander" or" Broiler"  to brown the top only, so it is possible to shoot out 60-80 "Baked" order in 1 hour, since you do not have to bend down and open the oven door  from time to time. But the tradition European dishes like Osso Buco, Prime Ribs etc need to be roasted/braised for hours .

somewhereintime

To the true tea connoisseur, Earl Grey is Ceylon black tea infused with Bergamont. To be served after dinner as refresher, or with lemon for iced tea at Garden Party. However, the Taiwanese use Earl Grey for bubbletea base so it is popular.
I personally prefer Lady Grey which is Ceylon Black Tea layered with Blue Corn Flower and Jasmine blossoms. More sophisticated and delicate flavour.

somewhereintime

How baout Indo, I've tried their milk tea and they have a kind of scent or as you say an infused whatever, is it popular in India?
sheep 發表於 2009-3-29 08:18

Chai is Assam tea brewed with Chai Masala, spice blends included ginger, cardamon, cinnamon sticks and alike, sugar and milk is then added.
Do not ever go to cappucino bar for chai cus they use Chai base not worth the money. I order mine at Indian restaurants and they would brew it fresh for you,
flavourful but not too rich. Lot of people don't even know about Assam tea.

somewhereintime

Tell me more about why the English drink tea that goes with milk instead. Is the milk have to warm b4 serving?
sheep 發表於 2009-3-29 08:39

Not necessary to heat the milk, rather, you should heat the bone china cups and teapots with boiling water first.
The Brits always put milk in cup first, it is a tradition because tea was much expensive than milk and they did not want to ruin the fine tea with spoiled milk.

somewhereintime

36# sheep
Actually I know the family who start the  Famous HK Tea company in HK