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  • July 11, 2014
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Results 1 - 10 of 12006 for beryl cook

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  1. Sport - Other Sport - CRICKET

    I'm no quitter, insists Cook after latest loss

    Posted Jun 25th 2014, 11:11pm by AFP

    ... no quitter, insists Cook after latest loss Alastair Cook was adamant he would "never quit" as England cricket captain after the side suffered a fresh series reverse by a desperately narrow ... I've left everything out there England captain Alastair Cook Victory gave Sri Lanka the two-match series 1-0, after the Islanders themselves had battled to a draw with just one wicket standing ...

    http://www.scmp.com/sport/other-sport/article/1540482/im-no-quitter-insists-cook-after-latest-loss
  2. Magazines - 48hrs - FILM

    Art House: The Cook, The Thief, His Wife And Her Lover makes debauchery palatable

    Posted Jun 04th 2014, 11:41pm by SEAN TIERNEY

    ... Text: Sean Tierney Welcome to hell's kitchen. Peter Greenaway's The Cook, The Thief, His Wife & Her Lover is a harrowing descent into human depravity, inhuman cruelty ... Smith) is not only as uncouth as her son but seemingly narcoleptic. A rare screen cameo from singer Ian Dury also provides some comic relief. Part of what makes The Cook, The Thief, His Wife ...

    http://www.scmp.com/magazines/48hrs/article/1524520/art-house-cook-thief-his-wife-and-her-lover-makes-debauchery
  3. News - World - TECHNOLOGY

    Apple CEO Tim Cook under pressure to launch next 'must have' product

    Posted Jun 01st 2014, 05:45am by GDN

    ... The Guardian App developers wait for Tim Cook to stun them with a must-have product like Steve Jobs did- and as tech rivals are doing with regularity Everyone's asking: has Apple still got it When Apple's chief executive Tim Cook takes the stage at the Moscone Centre in San Francisco tomorrow, he will face one key question: can Apple do it again? Can the company ...

    http://www.scmp.com/news/world/article/1522809/apple-ceo-tim-cook-under-pressure-launch-next-must-have-product
  4. Kadoya premium sesame oil to flavour regional cuisine

    Posted Jul 07th 2014, 11:42am by Reports by Stacey Johnson, Christina Liedke and Jessica Ryan

    ... Reports by Stacey Johnson, Christina Liedke and Jessica Ryan Used as cooking oil, salad dressing, dip, sauce and flavour enhancer, sesame oil is indispensable to Japanese cooking. For more ... are synonymous with sesame oil," says Jiro Ozawa, president and CEO. Over the years, Kadoya has stirred up awareness of sesame oil as a key cooking ingredient, with knowledge gained from ...

    http://www.scmp.com/article/1548607/kadoya-premium-sesame-oil-flavour-regional-cuisine
  5. Business - Comment - MONEY MATTERS

    ICBC a laughing stock after inept effort to cook up orders

    Posted May 24th 2014, 01:09am by Shirley Yam

    ... stock after inept effort to cook up orders For an investment bank, getting caught by the regulator is bad enough, but what's even worse is being laughed at by your peers. The performance of Industrial and Commercial Bank of China in the cooking up of share orders for the public offering of Powerlong Real Estate Holding has prompted such laughter. After all, cooking up IPO orders ...

    http://www.scmp.com/business/article/1519183/icbc-laughing-stock-after-inept-effort-cook-orders
  6. Magazines - 48hrs - FOOD & WINE

    Food review: Portugese and Macanese treats abound at this hotel restaurant

    Posted Jul 09th 2014, 10:31pm by Susan Jung

    ... by the à la carte selection. My favourite appetiser was the slow-cooked beef tongue (90 patacas), which had thin slices of the meat fanned out on plate, topped with a refreshingly sharp vinaigrette. ... rice (200 patacas) look appetising, but the tender grains in a rich broth were intensely seafoody, making the clams, shrimp and mussels taste mild. Bacalhau à Brás (160 patacas) was cooked ...

    http://www.scmp.com/magazines/48hrs/article/1550234/food-review-portugese-and-macanese-treats-abound-hotel-restaurant
  7. Magazines - Post Magazine - FOOD

    Q&A: Hiroyuki Kanda

    Posted Jul 05th 2014, 11:24pm by Vanessa Yung

    ... Kanda Why did you go into the restaurant business? "I was born into a family of restaurant owners and cooks. Both my parents cook. It's in my blood. I started aged eight as a small ... I always saw them discussing- or fighting- with each other about the cooking and ingredients. Cooking is natural for me as everything around me revolves around it." How did you end up working ...

    http://www.scmp.com/magazines/post-magazine/article/1544831/qa-hiroyuki-kanda
  8. Magazines - 48hrs - FOOD & WINE

    Food review: Indian dishes at Golden Peacock fail to dazzle

    Posted Jul 09th 2014, 10:31pm by Susan Jung

    ... of yellow lentils, asafetida, cumin and clarified butter was light but flavourful. Jhinga balchao (228 patacas) were three succulent tiger prawns cooked with pungent dry shrimp paste, but the fragrant coconut rice on the plate almost stole the show. We requested the mallard duck breast with star anise, cashew nuts and coconut milk (128 patacas) to be cooked medium-rare, but only one ...

    http://www.scmp.com/magazines/48hrs/article/1546598/food-review-indian-dishes-golden-peacock-fail-dazzle
  9. Lifestyle - Food & Wine - FOOD

    Feast like a king: Modern restaurants seek to recreate Chinese imperial cuisine

    Posted Jul 11th 2014, 12:09am by ISOBEL YEUNG

    ... be too good and cooking can never be done too carefully," wrote Confucius in The Analects. Food has always taken a central role in the mindset of the Chinese, and knowing how to eat properly has long been a metaphor for knowing how to live. Attention to detailed cooking techniques, which became apparent from imperial times, is also at the heart of modern fine-dining concepts. ...

    http://www.scmp.com/lifestyle/food-wine/article/1551105/old-world-order
  10. Magazines - Post Magazine - FOOD

    Spice market: Biting black

    Posted Jul 05th 2014, 11:24pm by Susan Jung

    ... Susan Jung Susan Jung Chinese fermented black beans (known in Cantonese as dou si) are powerful little umami bombs- they add an intense, rich savouriness to whatever they're cooked ... the ribs are cooked. Serve with white rice. For a classic dish of chicken with black bean sauce, soak the black beans in warm water for about 15 minutes, then roughly chop them. Chop half a chicken ...

    http://www.scmp.com/magazines/post-magazine/article/1544825/spice-market-biting-black

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