somewhereintime

But why they chop the tea leave so fine, we choose to find those whole leafs, Murchie's is my favourite.
sheep 發表於 2009-3-29 09:30

HK tea masters would blend the large tea fragments with the small fragments,
large fragments for the flavour and small one for the colour.
Teabags are for the no-brainers, just like diamonds, would you prefer a 2 carat solitaire  or 4 carats cluster of 50 stones

somewhereintime

I really miss the mince beef with rice, HK style with an egg, I can't find it here, the sauce is difficult to find. Here is only soy sauce mince beef which is no no.
sheep 發表於 2009-3-29 10:38

With a raw egg on top of minced beef?
BTW, do not confused minced beef with cheap ground beef.
Minced beef is lean beef hand-chopped, while commercial  ground beef are
grissles, inards and trimmings all grind together, even the extra lean meat
contains 17% fat and they don't tell you where the meat comes from.
Ground beef are more suseptable to E. Coli pathogen, while minced beef
are much safer to eat

somewhereintime

of course I am talking about 港式免治牛飯
我都知果啲餐厅賣嘅叫砧板屎
我阫念嘅係果個味道 唔係豉油免治牛飯
曾經有个酒店厨房做既話
佢地用牛柳泥做免治牛 ...
sheep 發表於 2009-3-29 10:58

I've made hamburger with Angus Tenderloin too, as long as customer willing to pay