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  1. It's a 'meat and greet' as Kobe beef arrives in HK

    Posted Jul 26th 2012, 12:00am

    ... To increase the quality of the meat, soothing music is played to the cows to increase their appetite. They are massaged to improve the texture of their meat and all cows must be virgins before ... first week on the shelves. Kobe beef is assigned a meat quality score of four or five, with five being the best in firmness, texture, colour and quality. Other Tajima beef does not reach ...

    http://www.scmp.com/article/1007739/its-meat-and-greet-kobe-beef-arrives-hk
  2. Mix and match

    Posted Feb 13th 2011, 12:00am by Susan Jung

    ... condiments make fatty meats seem less rich and the combination is common in many cultures: cornichons paired with charcuterie in France; kimchi of various sorts with barbecued meats in Korea; pickled ... and pickled cucumbers), other times from fermentation (in kimchi and sauerkraut). Next time you eat a hot dog, try topping it with some chopped kimchi instead of the usual sauerkraut and relish, ...

    http://www.scmp.com/article/738019/mix-and-match
  3. After an offal start, no missed steaks for king of chilled meat

    Posted Jun 16th 2011, 12:00am

    ... and tripe. Today, his company, Saison Food Service, delivers chilled meats to upscale supermarkets, hotels and restaurants. Fransson tells us what will be sizzling on his barbecue this summer and why grey meat is good. Why meat? When I grew up in Sweden meat was so expensive. If I had a beef tenderloin, it was on New Year's Eve. It was for special occasions. Meat was always very ...

    http://www.scmp.com/article/970684/after-offal-start-no-missed-steaks-king-chilled-meat
  4. Simple pleasures of the tenderloin

    Posted Feb 14th 2012, 12:00am

    ... Jeanette Wang jeanette.wang@scmp.com It's a muscle that does very little work, and that's why the tenderloin is the most prized part of an animal. It needs just a little salt and coarse black pepper to taste good. This simple recipe comes from O ...

    http://www.scmp.com/article/992575/simple-pleasures-tenderloin
  5. Weather blamed for fresh-meat shortage

    Posted Jan 17th 2008, 12:00am by Agnes Lam, Kelly Chan

    ... it is just an excuse. I don't know what game they are playing.' A lawmaker has accused Fresh Meat United, a group that represents meat traders in Hong Kong, of manipulating the market ... But Fresh Meat United spokesman Ling Wai-yip accused legislators of being irresponsible for making such accusations. 'Some wholesalers who supply pork to big corporations fear that they cannot ...

    http://www.scmp.com/article/623261/weather-blamed-fresh-meat-shortage
  6. Meat and greet

    Posted Sep 09th 2007, 12:00am by Susan Jung

    ... Racks of lamb or pork make excellent party food- as long as your guests don't mind getting their hands dirty, writes Susan Jung. Meat on the bone- especially racks- can make impressive dinner-party fare but they should be served only to good friends, not stuffy guests. As every carnivore knows, the best meat is closest to the bone and you don't want to attract ...

    http://www.scmp.com/article/607282/meat-and-greet
  7. Meat and greet

    Posted Mar 25th 2007, 12:00am by Susan Jung

    ... cuts of meat can be nerve-racking. The cooking method seems easy but, unfortunately, it can all go wrong. To impress dinner guests and avoid an undercooked disaster, start with cuts that are easy to work with, buy an instant-read meat thermometer and get to know your oven. With practice, you'll soon have the courage to try expensive cuts such as beef prime rib and crown roast ...

    http://www.scmp.com/article/586283/meat-and-greet
  8. Truc

    Posted May 27th 2012, 12:00am

    ... though, to substitute like for like. If you want to make a dish of braised beef brisket, but the market is sold out of the meat, don't try to substitute beef tenderloin just because it, too, is a boneless hunk of meat- the two require entirely different cooking methods. Instead, pick another cut of meat that needs to be cooked low and slow, such as oxtail, ribs or beef cheeks. If you do ...

    http://www.scmp.com/article/1002044/truc
  9. Polish your kitchen skills

    Posted May 25th 2012, 12:00am

    ... fillet, widely available at local markets and supermarkets. But meat from local and Chinese cattle is always tenser than that from other sources. This is because Chinese slaughterers leave little ... times very closely. It is very easy to overcook beef, and when it happens, the meat becomes rubbery and chewy. To avoid this, fry the beef in two stages. First, fry until it turns slightly ...

    http://www.scmp.com/article/1001952/polish-your-kitchen-skills
  10. Thief offers food for thought

    Posted Jan 17th 2005, 12:00am by Paul McGuire

    ... the school secretary; 2. someone was taking the food from their bags; 3. the thief; 4. no, she was thin; 5. the caretaker's dog; 6. jam; 7. the food; 8. a meat lover; 9. the school secretary ... whether they could find any clues. One day, all the sweet things went missing. Teachers thought this meant the thief had a sweet tooth. Then all the meat sandwiches were taken. Could the thief ...

    http://www.scmp.com/article/485906/thief-offers-food-thought

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