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Archive for October, 2011

Everytime I walk into a family Chinese restaurant and I want to enjoy a nice meal with prostitute Mama Chao, it is always so loud. Chinese ppl very loud eating and they chomp they food with grease over their mouth! AAAAAIIIIEEE YAAAAAHHHHH!!!!! I also choke on fishball. BUY EXCLUSIVE PETER CHAO T-SHIRTS: www.cafepress.com

Video Rating: 4 / 5

Smiling flying fish, Chichos Restaurant, interior at night, Topolobampo, Sonora, Mexico

Image by Wonderlane

Things at Sydney’s Town Hall got a bit fishy this past July, hosting the renowned Seafood Excellence Awards. A number of companies and restaurants were nominated from across Australia and New Zealand and Flying Fish took out the coveted “Best Seafood Restaurant in Sydney” with a fabulous acceptance speech by chef Stephen Seckold. To read more visit: www.flyingfishtales.wordpress.com or tweet @flyingfishAU

Video Rating: 5 / 5

Flying Fish – Chocolate Puzzle

Image by Peter E. Lee

"Mickey’s Chocolate Puzzle" — a very creative kids’ dessert at the Flying Fish. You can put together the white chocolate jigsaw pieces then paint on the puzzle using sugar paints and a paintbrush. Plus there’s the cupcake topped with a gummy worm. What kid could resist?

[Winner of the "Scavenger Hunt" challenge in the Disney Photo Challenge group.]

Processing notes: This was a single RAW shot, processed in Photoshop CS4 and Camera RAW. The shallow depth of field (maybe even a little too shallow here) comes from setting the lens to use a very large aperture (f/1.6) when I took the shot.

The biggest change in post processing was to adjust the white balance — I used the eye dropper tool to sample something I wanted to be white or neutral gray — I don’t remember what now, but probably a bit of frosting. I may have warmed the custom white balance a little after doing that. Other adjustments include increasing the exposure and brightness and adding a slight post-crop vignette.

Search Food & Restaurants services. www.maxi24.com.br

Video Rating: 0 / 5

Bombay cat loves Bombay duck!

Image by wallygrom

The Bombay duck or bummalo (Harpadon nehereus, Bengali: bamaloh or loita, Gujarati: bumla, Marathi: bombil) is, despite its name, not a duck but a lizardfish. It is native to the waters between Mumbai (formerly Bombay) and Kutch in the Arabian Sea, and a small number are also found in the Bay of Bengal. Great numbers are also caught in the China Sea. The fish is often dried and salted before it is consumed. After drying, the odour of the fish is extremely powerful, and it is usually transported in air-tight containers.

Etymology
The origin of the term "Bombay duck" is uncertain. Some authors advance the theory that, during the British Raj, the fish was often transported by rail after drying. The story goes that the train compartments of the Bombay Dak (in English, the Bombay Mail) would smell of the fish, consequently leading the British to euphemistically refer to the peculiar smell as the "Bombay Dak". A variant of the story is that, though the fish weren’t transported on the train, it smelt strongly because of the rotting railway sleepers over which it travelled, and this was thought to resemble the smell of the drying fish. In either case, this was supposedly corrupted into "Bombay duck". Although the likelihood of this origin is questionable, it does have the authority of a BBC Radio 4 interview in August 2006.

According to local Bangladeshi stories, the term Bombay duck was first coined by Robert Clive, after he tasted a piece during his conquest of Bengal. It is said that he associated the pungent smell with that of the newspapers and mail which would come in to the cantonments from Bombay. The term was later popularised amongst the British public by its appearance in Indian restaurants across the country.

In cuisine
Despite the rather unpleasant odour of the fish, it is often considered to be a delicacy by connoisseurs of Indian cuisine. If freshly caught, it is sometimes eaten fried in a batter; and in its dried form, it is commonly eaten in a curry. It is also prepared as a pickle. The bones of the fish are soft and easily chewable.

It is also eaten in South Africa, and in China and Hong Kong.

European Union restrictions on imports
In 1997, Bombay Duck was banned by the European Commission (EC) of the European Union. The EC admitted that it had no "sanitary" evidence against the product and the UK Public Health Laboratory Service confirmed that there are no recorded cases of food poisoning, or bacterial contamination, associated with Bombay Duck. It was banned because the EC only allows fish imports from India from approved freezing and canning factories. Bombay Duck is not produced in factories.

According to "The Save Bombay Duck campaign", the Indian High Commission approached the European Commission about the ban. The EC adjusted the regulations so that the fish can still be dried in the open air but has to be packed in an "EC approved" packing station. Now a Birmingham wholesale merchant has found a packing source in Mumbai/Bombay and the product is again available.

The BBC notes that consumption in the United Kingdom prior to the ban was over 13 tonnes per year.

Bombay Duck is available fresh in Canada in cities with large Indian populations, such as Toronto and Montreal and is generally known as bumla. Although mainly popular with Indians from southern Gujarat, it is increasingly consumed by the other South Asian populations.

– indian toronto restaurant

Everything you need in the Kitchen Pots, Pans, Thalis, Trays Etc. we also have Restaurant Utensils, Tandoors, Etc. We do Wholesale and Retail Supply to the Restaurants 1443 Gerrard Street East, Toronto, Ont. M4L 1Z8 www.gerrardindiabazaar.com

Video Rating: 5 / 5

– indian toronto restaurant

Uh oh …

Image by wallygrom

Check out the cat on the wire … one Mumbai moggie chooses the best of the Bombay duck! I guess as feral cats go, this one has quite an easy life …

The Bombay duck or bummalo (Harpadon nehereus, Bengali: bamaloh or loita, Gujarati: bumla, Marathi: bombil) is, despite its name, not a duck but a lizardfish. It is native to the waters between Mumbai (formerly Bombay) and Kutch in the Arabian Sea, and a small number are also found in the Bay of Bengal. Great numbers are also caught in the China Sea. The fish is often dried and salted before it is consumed. After drying, the odour of the fish is extremely powerful, and it is usually transported in air-tight containers.

Etymology
The origin of the term "Bombay duck" is uncertain. Some authors advance the theory that, during the British Raj, the fish was often transported by rail after drying. The story goes that the train compartments of the Bombay Dak (in English, the Bombay Mail) would smell of the fish, consequently leading the British to euphemistically refer to the peculiar smell as the "Bombay Dak". A variant of the story is that, though the fish weren’t transported on the train, it smelt strongly because of the rotting railway sleepers over which it travelled, and this was thought to resemble the smell of the drying fish. In either case, this was supposedly corrupted into "Bombay duck". Although the likelihood of this origin is questionable, it does have the authority of a BBC Radio 4 interview in August 2006.

According to local Bangladeshi stories, the term Bombay duck was first coined by Robert Clive, after he tasted a piece during his conquest of Bengal. It is said that he associated the pungent smell with that of the newspapers and mail which would come in to the cantonments from Bombay. The term was later popularised amongst the British public by its appearance in Indian restaurants across the country.

In cuisine
Despite the rather unpleasant odour of the fish, it is often considered to be a delicacy by connoisseurs of Indian cuisine. If freshly caught, it is sometimes eaten fried in a batter; and in its dried form, it is commonly eaten in a curry. It is also prepared as a pickle. The bones of the fish are soft and easily chewable.

It is also eaten in South Africa, and in China and Hong Kong.

European Union restrictions on imports
In 1997, Bombay Duck was banned by the European Commission (EC) of the European Union. The EC admitted that it had no "sanitary" evidence against the product and the UK Public Health Laboratory Service confirmed that there are no recorded cases of food poisoning, or bacterial contamination, associated with Bombay Duck. It was banned because the EC only allows fish imports from India from approved freezing and canning factories. Bombay Duck is not produced in factories.

According to "The Save Bombay Duck campaign", the Indian High Commission approached the European Commission about the ban. The EC adjusted the regulations so that the fish can still be dried in the open air but has to be packed in an "EC approved" packing station. Now a Birmingham wholesale merchant has found a packing source in Mumbai/Bombay and the product is again available.

The BBC notes that consumption in the United Kingdom prior to the ban was over 13 tonnes per year.

Bombay Duck is available fresh in Canada in cities with large Indian populations, such as Toronto and Montreal and is generally known as bumla. Although mainly popular with Indians from southern Gujarat, it is increasingly consumed by the other South Asian populations.

www.tangs.co.uk Tangs is a chinese food takeaway and home delivery in nottingham. What is the special for those customer who orders online is every time our customer places order online they receive reward points. And reward points mean that every time you place order you collect point ans that point can be redeemable as discount in the future order.

Video Rating: 0 / 5

Girl’s Night Out

Image by chıc.geeĸ

Sarah’s take on the last scallop.

– japanese restaurant toronto

A family of six from Scarborough had their lunch at Wow! Sushi on Monday, Aug. 29. Towards the end, each one of them spoke. Tony compliments the restaurant for its “excellent, most delicious food”. “There’s so much variety,” he adds. Here’s the video of his family having lunch.

– japanese restaurant toronto

Handroll Trio

Image by Sifu Renka

Basic variety (ordered to fill a need for carbs) including salmon-avocado, california, salmon-tempura bits. Not something to write home about.

Arnold Schwarzenegger calls a restaurant known as the Dragon over and over again in search of Sarah Connor, and infuriates the management.

Golden Dragon Chinese Kitchen 251-478-8842 www.yellowbook.com

CN Tower, Toronto

Image by Richard H Martin

– restaurants toronto downtown

Learn more about our soon-to-open restaurant, Bannock, at the corner of Queen & Bay Streets in downtown Toronto. Feat. Jerrett Young & Chef Anthony Walsh

Video Rating: 5 / 5

– restaurants toronto downtown

CN Tower, Toronto

Image by Richard H Martin

Cranberry Scone

Image by Sifu Renka

The scones were of the cranberry variety on our visit (the last afternoon tea service). More biscuit like, with a slightly crisp crust, moist crumb that hinted at butter (but lacked the diary’s flavourful prominence). It’s really just me, but I find cranberry scones a little boring, thankfully everything was saved with the ample use of Devonshire cream! Oh what joy can be had with airy thick precious fat.

– rose restaurant toronto

Searching for an interesting weekend getaway, I have been studying a map of Ontario, looking for places that are just an hour or two outside of Toronto. One place that jumped out at me was Brantford, a community of around 90000 residents about 110 kilometres west of Toronto So a few weeks ago I contacted Brantford Tourism to find out more about this city and they sent me an entire information package about the local attractions and activities. On October 9, 2009 I set off with a friend on a two-day first-hand discovery of Brantford to see for myself what this city has to offer. Finally around 2:30 pm we arrived in Brantford and stopped off at the modern tourism information office, just off Highway 403. We were meeting Melissa Stephens, our local tourism expert, who was going to show us around her home town. On this rainy afternoon we made a stop at the Glenhyrst Gallery of Brant, a public, non-profit art gallery housed in a striking historic mansion surrounded by extensive manicured grounds that house a sculpture garden. Karen Bell, the gallerys educational coordinator, showed us around the property which was featuring an exhibition by local artist David Hind. This artist uses reclaimed material such as coloured aluminum siding to create oversized canvases using coloured aluminum pieces that are cut out and pasted or riveted onto canvas. Also on display were several unique pieces of furniture made of reclaimed wood. The physical facilities of the gallery are stunning. The …

– rose restaurant toronto

Scones, Preserves, Devonshire Cream

Image by Sifu Renka

The scones were of the cranberry variety on our visit (the last afternoon tea service). More biscuit like, with a slightly crisp crust, moist crumb that hinted at butter (but lacked the diary’s flavourful prominence). It’s really just me, but I find cranberry scones a little boring, thankfully everything was saved with the ample use of Devonshire cream! Oh what joy can be had with airy thick precious fat.

Chinese / Food / Reno / Tahoe / Carson City / Fast Food / Oriental Food / Chinese Food / Authentic / Fried Rice / International / Sweet and Sour / Northern Nevada / Nevada / Family / Restaurant / Dining

Video Rating: 0 / 5

The dragon trying to get the money filled envelopes out from under the glasses. Sorry about the quality, it was outside and getting dark. At Quay East Chinese restaurant – the food was CRAP but the company was excellent.

Video Rating: 5 / 5