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  • October 20, 2014
  • Last updated: 9:23pm
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  1. Magazines - Post Magazine - FOOD

    Snack attack: cart tricks

    Posted Oct 18th 2014, 10:47pm by Susan Jung

    ... – but in shops, rather than from the pushcarts that gave them their name. I developed a fondness for these noodles when I was working as a pastry chef: I’d leave the restaurant in Lan Kwai Fong at around ... a few vegetables (seasonal greens, cooked white radish), lots of innards (I suspect this is because they’re cheaper than more standard cuts of meat) and processed ingredients such as miniature ...

    http://www.scmp.com/magazines/post-magazine/article/1616117/snack-attack-cart-tricks
  2. News - World - FOOD

    Algae marmalade, anyone? Future of food is on the table at Paris show

    Posted Oct 20th 2014, 09:11pm by AFP

    ... of a palm tree grown in the Amazon that's delicious when juiced and considered a "superfood" for its antioxidant qualities. Xavier Terlet, a specialist in food innovation working ...

    http://www.scmp.com/news/world/article/1620742/algae-marmalade-anyone-future-food-table-paris-show
  3. Magazines - Post Magazine - FOOD

    Spice market: fennel pollen

    Posted Oct 11th 2014, 10:09pm by Susan Jung

    ... and refrigerate for several hours (a day is better) so the seasonings have time to penetrate. Roast the pork belly so the skin is crisp and crackling, then slice. Porchetta makes a delicious sandwich ... flower market, where they are used as "filler" in bouquets. But make sure they are free of pesticides. Dry the plants upside-down (so the sap runs into the flowers) then, working over ...

    http://www.scmp.com/magazines/post-magazine/article/1611394/spice-market-fennel-pollen
  4. Magazines - Post Magazine - FOOD

    Book: Delights and Prejudices, by James Beard

    Posted Oct 18th 2014, 10:47pm by Susan Jung

    ... only son, in 1903, at the age of 42. Mrs Beard and the Chinese cook, Let, who left the hotel to work with her, fed the chubby child a varied and prolific diet of home-made baked goods, ...

    http://www.scmp.com/magazines/post-magazine/article/1616135/book-delights-and-prejudices-james-beard
  5. Magazines - Post Magazine - FOOD

    Doing the splits

    Posted Oct 11th 2014, 10:09pm by Susan Jung

    ... that is usually sold in the shape of cones. I make it with gula melaka, which is unrefined palm sugar. Because it takes a long time to make cajeta (about five hours, although you only have to stir ... it into an airtight container and freeze for several hours. To make the cajeta, pour the milk into a wide pan and place it over a medium flame. Add the sugar and baking soda and stir until the sugar ...

    http://www.scmp.com/magazines/post-magazine/article/1611953/doing-splits
  6. Magazines - Post Magazine - FOOD

    Signature dish: off the menu

    Posted Oct 11th 2014, 10:09pm by Susan Jung

    ... on the door, stating, "We work hard to please everyone, but we know we can't. So if you're hard to please, please just turn around and go somewhere else. Thanks!!!" Everyone who's ever worked in the service industry has probably wanted to say something like that at some point- although most of us have restrained ourselves (in front of the customer, at least). Some ...

    http://www.scmp.com/magazines/post-magazine/article/1611396/signature-dish-menu
  7. Magazines - Post Magazine - FOOD

    Snack attack: laksa

    Posted Oct 11th 2014, 10:09pm by Susan Jung

    ... minutes to cook). From scratch, making curry laksa is a lot of work and it's not worth doing for a small batch- it entails making a laksa paste from belacan (dried shrimp paste), shallots, ...

    http://www.scmp.com/magazines/post-magazine/article/1611395/snack-attack-laksa
  8. News - China - FOOD

    'Father of hybrid rice' develops new variety that beats his own world record

    Posted Oct 11th 2014, 03:45am by NECTAR GAN AND LAURA ZHOU

    ... record of 14.8 tonnes, set by him in September last year. Yuan began work on super hybrid rice in 1996. His output per hectare exceeded 10 tonnes in 2000, and hit 12 tonnes in 2004. Super hybrid ...

    http://www.scmp.com/news/china/article/1614066/father-hybrid-rice-develops-new-variety-beats-his-own-world-record
  9. Magazines - Post Magazine - FOOD

    Second to none: leftovers recipes

    Posted Oct 04th 2014, 10:09pm by Susan Jung

    ... the heat and cover the pan with the lid. Simmer over a low flame for one hour. Taste the sauce and correct if needed (but don't add salt yet; it will get saltier as the sauce reduces). Continue to simmer for about five hours or until the meat is very tender but not falling apart. The liquid in the pot should be of a light sauce-like consistency- if it's too thin, remove ...

    http://www.scmp.com/magazines/post-magazine/article/1605281/second-none-leftovers-recipes
  10. Magazines - Post Magazine - FOOD

    Truc

    Posted Oct 04th 2014, 10:09pm by Susan Jung

    ... the knife across it. Sharpening steels can be metal or ceramic, be ridged or smooth, and some have fine diamond dust that works as a slight abrasive. Buy the longest steel you can handle easily. You ...

    http://www.scmp.com/magazines/post-magazine/article/1605285/truc

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