Posted on May 19, 2012, Saturday

SUSHI MAKING: Cade Lee, Salom Yiu and Keith Robertson rolling a maki sushi together with two local Japanese volunteers at an activity organised by Second Harvest Japan for victims of the 2011 Tohoku Tsunami.

KUCHING: Ahead of their all-important HSBC Asian 5 Nations clash with Japan, the HSBC-sponsored Hong Kong mens rugby team took time out from their training to engage in a community activity, offering hope and courage to residents of Ishinomaki, one of the most seriously affected cities in Japan by the 2011 Tohoku earthquake and tsunami.

Organised by Second Harvest Japan, the countrys national food bank, five members of the Hong Kong team, Cado Lee, Salom Yiu, Charles French, Mark Wright and Keith Robertson joined in with a group of local volunteers in Tokyo to make maki sushi rolls, which were taken by Second Harvest Japan staff later last night to Ishinomaki.

Although it was well over a year ago since the catastrophe, the images of the tragedy and the happenings on March 11, 2011 still remain vivid in many of the locals minds.

Cado Lee was humbled and honoured to have the opportunity to give something back to the community.

I remembered feeling so sad when the earthquake and tsunami hit Japan. I thought about helping but being only a student, so far away in Hong Kong, I was not sure what I could have done that would have an impact.

I am so glad to have been given this opportunity through HSBC A5N to contribute. Rugby is my passion but I never thought that through it, I would be able to give something back to those in need. I hope the people in Japan continue to stay strong and are aware that people around the world are thinking of them, he said.

Maki sushi (rolled sushi) consists of rice and other ingredients rolled together with a sheet of seaweed, or nori.

A common food item in Japan, it is the ultimate comfort food for the Japanese. While sushi is no stranger to those from Hong Kong, it is certainly the first time these Hong Kong players have tried making them.

Continued here:
HK rugby team offer hope to those in need in Japan

To promote the concept of quality in seafood processing and consumption, the stakeholders involved in processing seafood were apprised of different methods at a five-day training programme at Shore Laboratory Wing attached to the Fisheries College and Research Institute here on Friday. Isolation and identification of bacterial pathogens related to fish were the highlights of the programme.

At the valedictory session on microbiological techniques in fish quality control’ attended by technologists of various fish processing industries, V.K. Venkataramani, Dean, FCRI, said problems arising out of microbial quality have posed challenges to the technologists before exporting the seafood. Seafood export in India is fetching foreign exchange revenue to the tune of Rs. 12, 500 crore every year. Hence quality control measures needed to be adopted to meet the requirements of buyers from countries abroad. Since the export of seafood including chilled, frozen and ready-to-eat value-added products like retorted pouch processed fish curry and pasteurised crab meat is on the rise, utmost care should be taken to enhance the quality through various processing techniques. Not only for exports, but hygiene should be maintained until seafood reached the domestic consumers also.

India is poised to increase its gross domestic product rate in agriculture, which comprises the fisheries sector also, he said. G. Jeyasekaran and R. Jeya Shakila, Professors in Fish Processing Technology also spoke. Twelve technologists from eight processing units located in Tuticorin, Tirunelveli and Kanyakumari districts participated. Certificates were given to the participants.

Follow this link:
Focus on quality in seafood processing

Those of us who are a little older remember the days when great service meant more than getting through the drive-thru in two minutes or less. People were more concerned with making sure you had a memorable experience than trying to break a speed record.

Pacifica in Palm Desert not only knows what outstanding service is all about, but they feature some amazing seafood as well.

Managing partner Mitch Epstein has nearly three decades of experience in the restaurant business. When I spoke with him recently, he was as equally passionate about their outstanding menu as the desire to provide quality service.

You see, when he was growing up, his family owned a service station. Not a gas station a service station. Attendants actually put the gas in for you, checked the oil and washed the windshield. While Epstein may have decided to go into another type of business, his desire to make the customer No. 1 remained.

Pacifica is perched high atop The Gardens on El Paseo. Dine on the huge patio and take in the panoramic views, or head indoors and enjoy the open dining area. You might also be drawn to Pacifica’s International Vodka Bar. Where else are you going to find more than 130 types of vodka from more than 22 countries, all priced at $6?

Fresh seafood shipments arrive daily. Start off with Baked Scallops on the Half Shell, Dungeness Crab Cakes, Poached Prawns, or Ceviche with lime, scallions and cilantro.

Seafood lovers will definitely have a difficult time choosing between the light and flaky Lake Superior White Fish with mushroom spinach saut or the Seared Ahi Tuna served with garlic mashed potatoes, baby carrots and ginger butter. And if you’re in the mood for a little extra zing, be sure to try the Grilled Swordfish Steak topped with a Chipotle corn sauce, salsa fresca and avocado puree.

For one of the best deals in the valley, stop by and take advantage of the Sunset Dinner Menu served daily from 3 to 5:30 p.m. for just $21.75 per person. For your first course, choose soup or salad. For your entre, enjoy Salmon (sugar-spiced or grilled), Mustard Catfish or the Mixed Seafood Grill. Or, choose Grilled Flatiron Steak, a Pan Roasted Free Range Chicken Breast, or the Short Rib Bolognaise and more.

Excerpt from:
Seafood straight from the Pacifica

Excerpt from:
Alaska restaurant battles Seattle for first fish

Read more:
Boston Red Sox President Larry Lucchino Delivers Address at Bentley University's Commencement Ceremony; Chef Ming Tsai …

By Julie Masis

Klein, the 20-something owner of Sushi Moto, a kosher Japanese eatery in Brooklyn, said electronic menus will make his restaurant unique.

“It just makes sense. The paper menu doesn’t do the food justice,” he says. “You want a menu that’s fun to go through, and that’s what I was looking for.”

Other New York City kosher eateries, including Abigael’s on Broadway, Don’t Tell Mama, and the Garden of Eat-In also installed electronic menus in April. Chaim Kirschner, the co-owner of the Brooklyn-based Garden of Eat-In, is hoping that having an electronic menu on iPads in the restaurant will bring more computer-loving children.

“If kids want to come here, it will increase business,” he says.

While some restaurant owners said they will have paper and electronic menus available, others plan to eliminate the old-fashioned menu — and order-taking waiters — eventually.

Several companies have jumped on the electronic-menu idea to expand its horizons.

Titbit, a company with a research and design team in India, makes an application that allows diners to search through wines based on price, country, and year. The food menu can also be searched, allowing vegetarians to see only the meatless options, for example. Electronic menus can even feature videos of the chef preparing various dishes, said Nese Arslan, Titbit’s vice president of business development.

“It depends how you want to use it. The possibilities are endless,” she said.

A Florida-based company, Uptown Network, has installed electronic menus at 20 restaurants and developed an application that allows people to load an unlimited number of menus onto their own iPads, says CEO Jack Serfass. The application, called Personal Somellier, is available on Apple’s App Store.

Continued here:
Electronic menus: Food, Facebook, and fun. Coming to restaurant near you?

NEW YORK When you make an overnight trip from an NCAA championship to the Stanley Cup playoffs, what do you pack? Seriously. How many pairs of socks? How much underwear?

Rookie Chris Kreider has scored key goals and played in crucial situations for the Rangers. (Reuters)Chris Kreider was unsure. He had just gotten back from Tampa, where he had won his second national title in three years with the Boston College Eagles. He was headed to New York, where he would practice with the Rangers in the morning. He didn’t know what was to come, how long it would last, everything he needed.

As he stood in his room at Voute Hall, a beige brick dorm on the BC campus, suitemate Samson Lee tried to help. Kreider had only one suitcase, but that was OK. He had ripped a pair of pants running around that day, so if Lee’s memory is right, he might have had only one suit. He needed shirts. He needed ties. Hmm.

Anything else?

“You’re playing Ottawa, right?” Lee said.

“Yeah,” Kreider said.

“Make sure you have your passport.”

“Um, probably something good to have.”

That was April 11. Five weeks later, the whirlwind continues. Kreider has appeared in 14 games for the Rangers, playing almost every other day, soaking in new experiences nonstop, without acting like a wide-eyed rookie just happy to be here.

[Related: Devils overcome bad bounces to even series with Rangers]

Here is the original post:
Rangers rookie Chris Kreider making it look easy in impressive jump from NCAA title to NHL playoffs

Pinoy is an informal demonym referring to the Filipino people in the Philippines and overseas Filipinos around the world. Filipinos usually refer to themselves as Pinoy or sometimes the feminine Pinay. The word is formed by taking the last four letters of Filipino and adding the diminutive suffix -y in the Tagalog language (the suffix is commonly used in Filipino nicknames: “Ninoy” or “Noynoy” for Benigno, “Totoy” for Augusto, etc.). Pinoy was used for self-identification by the first wave of Filipinos going to the continental United States before World War II and has been used both in a pejorative sense as well as a term of endearment similar to Chicano. Both Pinoy and Pinay are still regarded as derogatory by some Filipinos though they are widely used and gaining mainstream usage.

Pinoy was created to differentiate the experiences of those emigrating to the United States but is now a slang term used to refer to all people of Filipino descent. Mainstream usages tend to center on entertainment (Pinoy Big Brother) and music (Pinoy Idol) which has played a significant role in developing national and cultural identity. Pinoy music impacted the socio-political climate of the 1970s and was employed by both Philippine president Ferdinand Marcos and the People Power Revolution that overthrew his regime.

As of 2003 there are more than eleven million overseas Filipinos worldwide, equivalent to about 11% of the total population of the Philippines.

Go here to see the original:
Sira-sira store: Iconic ‘sinigang’

(CBS News) NEW YORK — Over the past 20 years, acclaimed chef Eric Bromberg and his younger brother, Bruce, have built a thriving “Blue Ribbon” restaurant empire in New York City and Las Vegas.

They now own 11 eateries — all but one in the Big Apple. Their latest is Blue Ribbon Sushi Izakaya, which just opened in Manhattan.

Their restaurant in Vegas is the Blue Ribbon Sushi Bar Grill, in the city’s newest resort and casino, The Cosmpolitan of Las Vegas.

On “CBS This Morning: Saturday,” Eric shared the recipe for his ultimate dish: the award-winning Northern Fried Chicken. Among other honors, the dish was dubbed Best Fried Chicken in the U.S. last year by FoodAndWine.com.

All “CBS This Morning: Saturday” recipes Blog: “What’s Cooking” Special section: Food and Wine

RECIPES

Northern Fried Chicken

Serves 4

Ingredients:

Fill a large pot with about 3 inches of oil. Heat the oil over medium-high heat until a deep-fat thermometer reads 375F.

Go here to see the original:
The Dish: Bromberg brothers' fried chicken

The rest is here:
Republican candidate offers tax expertise