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  • April 23, 2014
  • Last updated: 10:30pm
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Results 1 - 10 of 43 for rental expense

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  1. Magazines - Post Magazine - FOOD

    Truc: mandoline

    Posted Apr 20th 2014, 12:37am by Susan Jung

    ... is that mandolines – even the cheapest ones – have interchangeable blades, so you can slice, julienne and shred with much neater results than a food processor can offer. Some of the more expensive models also have attachments for making crinkle cuts and waffle cuts, and blades that let you shred vegetables into varying thicknesses. Expensive mandolines are made almost entirely of metal and come ...

    http://www.scmp.com/magazines/post-magazine/article/1483759/truc-mandoline
  2. Magazines - Post Magazine - FOOD

    Spice market: chervil

    Posted Apr 20th 2014, 12:37am by Susan Jung

    ... Susan Jung Susan Jung Feather duster Chervil is the refined cousin of the parsley family. Delicate in looks, flavour and fragrance, chervil- with its feathery leaves- is far less assertive than other plants in the apiaceae family, which includes celery, carrot and flat-leaf parsley. In Hong Kong, chervil is more expensive than other types of parsley. To store it, wrap the base ...

    http://www.scmp.com/magazines/post-magazine/article/1483762/spice-market-chervil
  3. Magazines - Post Magazine - FOOD

    Truc

    Posted Mar 29th 2014, 10:11pm by Susan Jung

    ... silver-lined cookware, but that's rare and extremely expensive). Both have their good and bad points. Tin, like copper, is a relatively soft metal that will corrode if it comes into prolonged ... of the heat conductivity of the copper exterior is lessened. What makes copper pans so much more expensive than other cookware is the metal. And what makes such items range in price from slightly ...

    http://www.scmp.com/magazines/post-magazine/article/1457652/truc
  4. Magazines - Post Magazine - FOOD

    In the pink: salmon cakes

    Posted Mar 29th 2014, 10:11pm by Susan Jung

    ... the meat of farmed salmon is flabbier. Unfortunately, wild salmon is very expensive, so it's more of a special occasion kind of fish, and it should be cooked and served as simply as possible ...

    http://www.scmp.com/magazines/post-magazine/article/1457019/pink
  5. Magazines - Post Magazine - FOOD

    Signature dish: if at first

    Posted Mar 01st 2014, 11:13pm by Susan Jung

    ... I could say something positive about more than just a side dish. I'm not afraid to write about something I dislike and would have published the review if it had been a more expensive ...

    http://www.scmp.com/magazines/post-magazine/article/1435539/signature-dish-if-first
  6. Magazines - Post Magazine - FOOD

    Signature dish: crying shame

    Posted Feb 15th 2014, 11:00pm by Susan Jung

    ... used words such as "breeders" and "vermin" to describe parents and their offspring. I have been in expensive restaurants with parents whose babies and toddlers were so quiet ... been to restaurants- both expensive and cheap- in which boorish adults have been so loud and raucous that it has disrupted the meal for me and everyone else around. Childish, rude ...

    http://www.scmp.com/magazines/post-magazine/article/1426032/signature-dish-crying-shame
  7. Magazines - Post Magazine - FOOD

    Spice market: chun pei

    Posted Jan 25th 2014, 11:11pm by Susan Jung

    ... Susan Jung Susan Jung Skin deep Chun pei is one of the few flavourings that gets more expensive as it ages. This "old skin" is made by leaving tangerine peel out to dry in a breezy, sunny place until it's completely desiccated, then putting it in an airtight jar. Rather than losing flavour as it ages, as with many spices, chun pei becomes more complex and potent. ...

    http://www.scmp.com/magazines/post-magazine/article/1410297/spice-market-chun-pei
  8. Magazines - Post Magazine - FOOD

    Signature dish: shutter shock

    Posted Jan 18th 2014, 10:40pm by Susan Jung

    ... and that there were no plans to reopen in a new, perhaps less expensive, location. When he posted this on Facebook, none of us could believe it- it was so unexpected and sudden. I had eaten there only weeks ...

    http://www.scmp.com/magazines/post-magazine/article/1404779/signature-dish-shutter-shock
  9. Magazines - Post Magazine - FOOD

    Snack attack: nut cracking

    Posted Dec 21st 2013, 10:43pm by Susan Jung

    ... expensive (because even at a discount it wasn't cheap). It was dry and hard. Having been made over the Christmas season, these marrons glacés had been stored for several months. Years later, when I tasted a fresh one, I realised what all the fuss was about- it was rich, luxurious and indulgent. The reason marrons glacés are so expensive is that they're difficult ...

    http://www.scmp.com/magazines/post-magazine/article/1384074/snack-attack-nut-cracking
  10. Magazines - Post Magazine - FOOD

    Truc: roe deal

    Posted Dec 21st 2013, 10:44pm by Susan Jung

    ... Susan Jung Susan Jung One ingredient eaten more during the winter holiday season than at any other time of year is caviar; because it's so expensive, serving it makes almost any meal seem a bit more festive. If a menu lists caviar without the name of a fish in front of it (salmon, for instance, or lumpfish), it should be roe from sturgeon. There are, however, different ...

    http://www.scmp.com/magazines/post-magazine/article/1384069/truc-roe-deal

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