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  1. Magazines - Post Magazine - FOOD

    Spice market: vervain

    Posted Jul 19th 2014, 10:52pm by Susan Jung

    ... on most beings). Vervain, according to witchipedia.com, can also be used in love spells, as a protection against snake bites (though it's probably even safer to avoid poisonous snakes) ...

    http://www.scmp.com/magazines/post-magazine/article/1555331/spice-market-vervain
  2. Magazines - Post Magazine - FOOD

    Truc: the cure

    Posted Jul 12th 2014, 11:21pm by Susan Jung

    ... or parasites. These can cause food poisoning, so it's essential that you use fresh seafood raised in clean waters and sold by a reputable vendor. To be safe, ceviche shouldn't be eaten ...

    http://www.scmp.com/magazines/post-magazine/article/1551966/truc-cure
  3. Magazines - Post Magazine - FOOD

    Preserve & protect: pickle recipes

    Posted Jul 26th 2014, 11:09pm by Susan Jung

    ... it with string or a rubber band; do not put the lid on the jar. Place the jar in a warm (but not hot!), shaded place and leave at room temperature for two days, or until you can see (and smell) ...

    http://www.scmp.com/magazines/post-magazine/article/1557237/recipe-pickles
  4. News - China Insider - FOOD

    'Vampire drinks' banned by China’s food safety authority

    Posted Jul 15th 2014, 05:53pm by Chris Luo

    ... on its website. But a spokeswoman from Harcos denied the company is aware of the drink and its similar products are sold in China. “We do not directly sell our products to any companies in China ...

    http://www.scmp.com/news/china-insider/article/1554772/vampire-drinks-banned-chinas-food-safety-authority
  5. Magazines - Post Magazine - FOOD

    Recipe: golden moments with caramelised onions

    Posted Jul 12th 2014, 11:21pm by Susan Jung

    ... caramelised onion is something I love to do when I have plenty of time to spend in the kitchen. It's a long process- it takes at least two hours to do properly- although the active work (after ... water into a measuring cup. Drain the pasta but do not rinse it. Add it to the skillet and set it over a medium flame. Stir in the pancetta and caramelised onion. Add the cream and about 50ml ...

    http://www.scmp.com/magazines/post-magazine/article/1548836/recipe-golden-moments-caramelised-onions
  6. Magazines - Post Magazine - FOOD

    Q&A: Eric Chong

    Posted Jul 12th 2014, 11:21pm by Bernice Chan

    ... for the dim sum so he started doing only Chinese dishes but didn't bother to change the name. Later he sold his place and then worked as head chef at another restaurant. He retired when ...

    http://www.scmp.com/magazines/post-magazine/article/1548842/qa-eric-chong
  7. 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

    ... and found they dined extremely similarly to the way we do in modern fine dining," says the creator of the concept and partner of Legle France, Desmond Chang. "The earliest record ...

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

    Signature dish: Point of no return

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

    ... with two of those outings being review meals. When I'm doing a review, I never complain if the food is bad (and trust me, I've been served some truly horrible things). For one thing, ... it aside. I've never sent back a dish just because the combination of ingredients isn't to my liking, although I know people who do. I read menus carefully and I can tell that baked ...

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

    Q&A: Hiroyuki Kanda

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

    ... "I've worked in many famous restaurants including Basara [in Tokyo] as the head chef. It's difficult to do the best job except in Tokyo. There, we receive the best ingredients every day ...

    http://www.scmp.com/magazines/post-magazine/article/1544831/qa-hiroyuki-kanda
  10. Magazines - Post Magazine - FOOD

    Have an ice day: Fruit sorbet recipes

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

    ... day Text Susan Jung / Photography Jonathan Wong / Styling Nellie Ming Lee   When it's hot outside, I make sorbets far more often than I do ice cream. It's not just because of all ... Pineapple sorbet This is one of my favourite sorbets. I often dislike raw pineapple because it can be so acidic (which is not the same as being tart). Salting the pineapple- which you should do all ...

    http://www.scmp.com/magazines/post-magazine/article/1544819/have-ice-day-fruit-sorbet-recipes

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