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  • August 23, 2014
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  1. Meat substitutes fail to fulfil carnivorous cravings

    Posted Jul 12th 2011, 12:00am

    ... fungi- has found its way into the mainstream diet in Britain and Europe. These low-fat, low-cal, high-quality meat-free sausages had a texture of a really lean sausage and tasted like pork chipolatas. Verdict: could pass as a real dog, until you realise there's no grease. Birds Eye Vegetable Fingers HK$28 for 10, City'super Here's an easy way to get your children to eat- ...

  2. Masters of economy

    Posted Oct 02nd 2011, 12:00am

    ... intestines), carnitas, Chicago-style hot dogs (which may be difficult to make in Hong Kong as they require a type of hotdog with natural casings, poppy seed buns and a specific brand of relish), ...

  3. Lifestyle - Food & Wine

    Hong Kong is becoming a heaven for hotdog lovers

    Posted Oct 11th 2012, 12:00am by Vicki Williams

    ... was that the bun was longer than the meat. One recommendation of Murphy's is Sidewalk. Located in the heart of Lan Kwai Fong, it is one of the few places to get a dog in the small hours, after a few ... Vicki Williams foodandwine@scmp.com Hongkongers are tucking into thehumble hot dog with increasingrelish, writesVicki Williams Franks a million Hot dogs are loaded with salt, often have ...

  4. Magazines - Post Magazine - SUNDAY MORNING

    Then & now: imaginary friends

    Posted Sep 02nd 2012, 12:00am by Jason Wordie

    ... against the slaughtering and sale of dog meat for human consumption in Hong Kong were only introduced in the post-war era, as an anti-rabies measure. The licensing and registration of dogs ... Jason Wordie From being forced to live in stifling, cramped spaces to being treated like a child, it's a dog's life for many of Hong Kong's pooches, writes Jason Wordie ...

  5. Magazines - Post Magazine - FOOD

    Truc: confit, a fat-fabulous way to preserve meat

    Posted Nov 04th 2012, 12:00am by Susan Jung

    ... one of my favourite things to do on a lazy winter afternoon. Before there was refrigeration, "confiting" was a way of preserving meat. The practice has continued because it tastes so ... at room temperature, we can use less salt than they did in the olden days (salt, too, is a preservative). With confit, fatty meats such as duck, goose and pork are submerged in rendered duck, ...

  6. Magazines - Post Magazine - FOOD

    Snack attack: hotdogs

    Posted Oct 28th 2012, 12:00am by Susan Jung

    ... In Los Angeles, I have eaten Oki dogs (two pastrami-encased hotdogs with chilli, wrapped in a flour tortilla, rather than a bun). When I was studying at UC Berkeley, we often took time out from cramming for exams to eat hot-link and kielbasa hotdogs at Top Dog. I even like the boiled "dirty water" hotdogs sold from carts in New York, which I learned to eat properly, ...

  7. Lee Ho-yan

    Posted Sep 29th 2011, 12:00am

    ... Vanessa Yung, vanessa.yung@scmp.com Lee Ho-yan is conscious about staying slender. She keeps a keen eye on what she eats- usually light, healthy fare with more vegetables than meat ... tenderloin with cheese. Her favourite was the deep-fried pork tenderloin. 'More often than not, the batter nearest to the meat becomes soggy easily, but the thin coat of the deep-fried pork ...

  8. Peter Bailey

    Posted Nov 10th 2011, 12:00am

    ... the best food in Australia'. But Bailey has also sampled more offbeat fare. 'Probably the grossest thing I've eaten was dog in Seoul about 10 years ago. I couldn't finish what was on my plate. 'More tasty and interesting was seal in Montreal in 2009. It's a very dark meat- almost black- and tastes... fishy. I had it served as a croquette, as well as thinly ...

  9. Lifestyle - Food & Wine

    Restaurant review: La Cantoche

    Posted Nov 08th 2012, 12:00am by Susan Jung

    ... no service charge. Ambience: relaxed and convivial. The eclectic decor in the two-storey space consists of a foosball table, brightly coloured chairs, a mural of Reservoir Dogs, screens playing films ... potatoes. After he had cleaned his plate, he started to eat some of my dish- chicken cordon bleu (HK$130). The breast, stuffed with ham and oozing cheese, had a crisp crust and moist meat. It came ...

  10. Leiths Meat Bible

    Posted Jan 02nd 2011, 12:00am by Susan Jung

    ... Susan Jung Leiths Meat Bible By Max Clark and Susan Spaull Meat is a basic ingredient in most kitchens but many of us get into a rut when preparing it. We tend to buy the same cuts and cook them the same way. Leiths Meat Bible can help expand our repertoire. It not only offers an insight into how to prepare the less popular cuts of standard meat such as chicken, pork ...




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