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  • July 10, 2014
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  1. News - China - FOOD

    Meet Xi Jinping's lookalike: Meat pie hawker cuts a presidential figure in Hunan

    Posted Jun 05th 2014, 03:07pm by Andrea Chen

    ... Zhejiang-style meat pie served with dried and preserved vegetables, but a picture of the hawker. Photos of the food stall close to the dormitory of Hunan University in Changsha went viral on mainland social media this morning, when microbloggers noticed that the hawker bore a remarkable resemblance to President Xi Jinping. “I had to make 1,600 meat pies a day during the peak season,” Shao ...

    http://www.scmp.com/news/china/article/1525926/meet-xi-jinpings-lookalike-meat-pie-seller-cuts-presidential-figure-hunan
  2. News - World - FOOD

    Dogs, cats and badgers all on menu for roadkill veteran Arthur Boyt

    Posted Oct 01st 2013, 12:00am by AFP

    ... sweet" flavour of dog meat to lamb, adding: "I'd drink a red wine with it- possibly a Chianti." Dog may be his special treat, but the chest freezer in his outhouse is filled ... Agence France-Presse in Davidstow, England Badger stew tasty, but dog tops à la car menu Take one dead badger, head and all, dust with flour and herbs, season and braise for five hours- ...

    http://www.scmp.com/news/world/article/1321522/dogs-cats-and-badgers-all-menu-roadkill-veteran-arthur-boyt
  3. Lifestyle - Books - FOOD

    Book review: Farmageddon: The True Cost of Cheap Meat, by Philip Lymbery

    Posted May 04th 2014, 01:55pm by JASON SMITH

    ... Jason Smith Farmageddon: The True Cost of Cheap Meat by Philip Lymbery Bloomsbury 2 stars Jason Smith At 365 pages Farmageddon: The True Cost of Cheap Meat is a long book that says very little. The views of the main author, Compassion in World Farming CEO Philip Lymbery, will be familiar. The fundamental point is to express a sense of detachment from modern society, a longing ...

    http://www.scmp.com/lifestyle/books/article/1502529/book-review-farmageddon-true-cost-cheap-meat-philip-lymbery
  4. Magazines - Post Magazine - FOOD

    Signature dish: Point of no return

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

    ... what exactly perfection is in the first place: for me, a piece of roasted meat may be hard and dry while my husband will judge it to be firm and moist. I eat out at least three times a week, ... is incorrectly cooked: for instance, if I order a rare steak and it comes out medium, because I can't abide overcooked meat. I'll also return a dish if the food is "off" in any way: ...

    http://www.scmp.com/magazines/post-magazine/article/1544824/signature-dish-point-no-return
  5. Magazines - Post Magazine - FOOD

    Truc

    Posted Jun 14th 2014, 11:56pm by Susan Jung

    ... grandchildren. What she couldn’t do well was make roasts. My father, her eldest son and No 1 kitchen assistant, said it was because she refused to salt the meat in advance, saying it would draw out the liquid and make it dry. My grandmother was not a scientist (and these were the days before Google), so what she knew of salting meat came through observation. Try it for yourself: take a steak, ...

    http://www.scmp.com/magazines/post-magazine/article/1529911/truc
  6. Magazines - Post Magazine - FOOD

    Summer dinners: on the lamb

    Posted Jun 21st 2014, 11:51pm by Susan Jung

    ... of the meat is flavoured by the marinade, and it cuts down on the cooking time. If possible, salt the meat at least a day in advance. 1 boneless and butterflied leg of lamb, about 1.7kg 45 grams ... but spreadable paste. Unroll the lamb and put it fat-side up on a rack that will fit into your roasting pan. Slather about a quarter of the paste over the meat, rubbing it in. Flip the meat over ...

    http://www.scmp.com/magazines/post-magazine/article/1534646/summer-dinners-lamb
  7. Magazines - Post Magazine - FOOD

    Q&A: Rich Frank and Leslie Miller

    Posted Jun 21st 2014, 11:51pm by Vanessa Yung

    ... processes." What's your favourite food and wine pairing? Rich: "A great steak and a big bordeaux style wine. I like the complexity and [the meat] stands up to that." What's your ...

    http://www.scmp.com/magazines/post-magazine/article/1534654/qa-rich-frank-and-leslie-miller
  8. Magazines - Post Magazine - FOOD

    Book: Korean Food, the Originality and Korean Food, the Impression

    Posted Jun 08th 2014, 12:58am by Susan Jung

    ... There are recipes for mung bean jelly with vegetables and meat; royal hot pot; dolsot bibimbap; soy sauce marinated crab; soft bean curd stew; summer dumplings; and royal court-style stir-fried rice cakes.   ...

    http://www.scmp.com/magazines/post-magazine/article/1524585/book-korean-food-originality-and-korean-food-impression
  9. Magazines - Post Magazine - FOOD

    Recipe: light yet hearty summer salads

    Posted Jun 08th 2014, 12:58am by Susan Jung

    ... of the steak then rub about 20ml of extra-virgin olive oil over the meat to coat it lightly but evenly. Heat a grill pan (preferably cast iron) over a medium-high flame until it's very hot. Cook ... for serving Use paper towels to dry the duck breasts, then use a very sharp knife to score the skin in a criss-cross pattern, taking care not to cut into the meat. Sprinkle salt over the entire ...

    http://www.scmp.com/magazines/post-magazine/article/1524573/recipe-light-yet-hearty-summer-salads
  10. Magazines - Post Magazine - FOOD

    Snack attack: Scotch egg

    Posted Apr 26th 2014, 11:07pm by Susan Jung

    ... done right, it tastes delicious. Considering how simple this snack is- you only need a hard-boiled egg and sausage meat- it's surprising how many bad Scotch eggs there are out there. ... and that was surrounded by stodgy sausage meat. It tasted like the oil it had been fried in had been used to cook fish. Sadly, even in Britain, good Scotch eggs aren't always easy to find. Fortunately, ...

    http://www.scmp.com/magazines/post-magazine/article/1494392/snack-attack-scotch-egg

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