rockypath

I already said over 85% of Chinese restaurants use Chinese clay pots, not really for瓦煲香 ,
by the time you smell rice fragrance, it is probably cracked already.
It is alright if they steam the clay  ...
somewhereintime 發表於 2009-10-28 23:11

I am not trying to argue with you but you should realize the fact that your knowledge about Chinese cuisine in 60 and 70’s is probably outdated by now, especially after the 30 years since you left HK and never revisited Asia again.

飲食文化, 飲食潮流 and 烹飪技巧 in Asia has changed a lot over the 30 years. I guess you have not had the chance to try the clay pot rice cooked in a tiny clay pot made by the same material to make Chinese tea pot.

MoiRhapsody

我地好似係加拿大啵。

MoiRhapsody

please,如又要針對Somewhereintime,
請你滾出食在大溫!

somewhereintime

Those are紫砂鍋,  the most porous material used for cookware , with a piece
of ferron material on the bottom that allow to cook on induction.
I've seen it in Hong Kong.
But that would be high tech commercial, yet to be seen in Canada.
I thought the discussion  is about local hot pot rice and/or cooking at home.
I still using the old Chinese  style clay pots made in Hong Kong for 臘味糯米飯， 砂鍋豉油雞

fibbi

101# rockypath


There is nothing about new/old knowledge. As long as those knowledge we (as a reader) found useful, then who cares???
I don't care about anyone's qualification, I don't even know those abbreviation from the "title". But if you guys keep picking on him and then he will start his qualification thing again...and make the thread meaningless....

Any 私人恩怨，please start a new thread. Thank you thank you.

Littleprince

喔﹐你地識得架﹖

sheep

路見不平

fibbi

106# Littleprince


我唔識Somewhereintime，亦唔係想幫邊個講說話，只係唔想見到咁多off topic。

rockypath

106# Littleprince


我唔識Somewhereintime，亦唔係想幫邊個講說話，只係唔想見到咁多off topic。
fibbi 發表於 2009-10-29 11:03

Tell me when I was off topic.

rockypath

please,如又要針對Somewhereintime,
請你滾出食在大溫!
MoiRhapsody 發表於 2009-10-29 05:02

Again, if I was wrong and off topic, just point it out. Little boy.