somewhereintime

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

somewhereintime

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 .

somewhereintime

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

Ultraman

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!

MoiRhapsody

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？？

rockypath

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.

嘉嘉

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

peter236

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

auyatyat

無o黎幾日..唔知呢度發生乜事....
sorry

Ultraman

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.