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  • April 18, 2014
  • Last updated: 3:14am
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Results 1 - 10 of 41 for rental expense

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  1. Magazines - Post Magazine - FOOD


    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 ...

  2. 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 ...

  3. 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 ...

  4. 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 ...

  5. 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. ...

  6. 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 ...

  7. 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 ...

  8. 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 ...

  9. Magazines - Post Magazine - FOOD

    On the shelf: Argan oil and crispy seaweed

    Posted Nov 16th 2013, 10:30pm by Susan Jung

    ... Susan Jung Susan Jung       I doubt that I'll be using Crudigno Argan Oil very much; at HK$130 for 100ml, it's just too expensive. The oil, extracted from the fruit kernels of the Argan tree, has been used by the Berber people of Morocco since ancient times. To get the best of its nutty, complex flavour, use the oil as a dip for bread, in place of olive oil, or drizzle ...

  10. Lifestyle - Food & Wine - FOOD

    White truffle season comes to Hong Kong's Italian restaurants

    Posted Nov 27th 2013, 06:18pm by JANICE LEUNG HAYES

    ... truffles is with diced raw beef from the Fassone, the Piedmontese cattle. “The flavours are simple; it’s the best way to enjoy something so expensive and precious,” he says. Paolo Montanaro, CEO ...




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