A few days ago, residents of Hong Kong demonstrated against sharkfin at a local restaurant. This would not interest me, except that several signs were in English, and many of the participants were white and juvenile.
There is something smarmy and unbearably superior about little white kids and their parents marching in Hong Kong against local food.
Don't these imperialists have anything better to do?
Where are the water cannons?
SPARSELY ATTENDED PEEVISHNESS
[SOURCE: https://www.youtube.com/watch?v=Kd1C4wICA2g.]
No, it's not cute. Or good. A rancid bunch of pampered little shites telling the locals what they can eat never is.
Do you notice how many among that crowd are Caucasian? Far out of proportion to their miniscule percentage in the Hong Kong population.
Which sick entitled pricks thought this was a good idea?
Pissing on the locals is just rude.
It's typical of a certain class of middle class Caucasian that not only would they get their knickers in a bunch over what people they look down upon are doing, but they'd be so self-righteous that they would stage a happy little protest, complete with children acting precious and superior.
It's not too late to expel all of them.
Foreign twats.
For another example of dietary terrorism, see: Pub Owners Harassed.
If after reading that you feel like a nice bit of veal, or wish to viciously torment a Vegan, I really cannot blame you.
Veal, shark fin, and foie gras are delicious, by the way.
I know how to prepare all three.
Mmm, shark fin.
==========================================================================
NOTE: Readers may contact me directly:
LETTER BOX.
All correspondence will be kept in confidence.
==========================================================================
Showing posts with label 魚翅. Show all posts
Showing posts with label 魚翅. Show all posts
Wednesday, June 14, 2017
Thursday, January 08, 2015
PETA, GET LOST!
In a striking victory for culinary free-speech, foie gras is finally back. Yesterday U.S. District Judge Stephen Wilson ruled that the ridiculous California prohibition against foie gras encroached upon the regulatory turf of the Feds.
Predictably, the twisted gits at P.E.T.A took offense.
Lets not talk of their criminal tendencies.
Or threats against scientists.
Past behaviour.
P.E.T.A. now stands for the full enfranchisement of geese.
And against cuisine in all its forms.
"IT GOES ON THE MENU TONIGHT!"
PETA attorney Matthew Strugar pretty much blew his gasket. Or shat his pants. He may have been the only one gnashing his teeth instead of drooling, as chefs and restaurateurs all across the Bay Area uncorked champagne and prepared for a new golden age.
Quote:
"Wednesday’s decision was based on the federal Poultry Products Inspections Act, which regulates the sale and distribution of birds and expressly prohibits states from imposing certain conditions on food. Wilson said California’s foie gras ban had done just that."
SOURCE: California foie gras ban struck down - SF Gate.
For those who are curious, foie gras is about forty dollars per pound, and worth every penny.
PASTY FACED COOKING
The reason why you never see foie gras paired with wheatgrass, tofu, or quinoa, is that those things taste like sh*t when cooked by white people. Why waste good stuff on a forlorn hope of making muck taste edible?
Folks, let's toss that slop into the garbage pail of food history, and celebrate our new freedom.
I'm thinking bacon, veal, and braised Bambi.
With a puree of green mango.
And buttered toast.
Yum.
==========================================================================
NOTE: Readers may contact me directly:
LETTER BOX.
All correspondence will be kept in confidence.
==========================================================================
Predictably, the twisted gits at P.E.T.A took offense.
Lets not talk of their criminal tendencies.
Or threats against scientists.
Past behaviour.
P.E.T.A. now stands for the full enfranchisement of geese.
And against cuisine in all its forms.
"IT GOES ON THE MENU TONIGHT!"
PETA attorney Matthew Strugar pretty much blew his gasket. Or shat his pants. He may have been the only one gnashing his teeth instead of drooling, as chefs and restaurateurs all across the Bay Area uncorked champagne and prepared for a new golden age.
Quote:
"Wednesday’s decision was based on the federal Poultry Products Inspections Act, which regulates the sale and distribution of birds and expressly prohibits states from imposing certain conditions on food. Wilson said California’s foie gras ban had done just that."
SOURCE: California foie gras ban struck down - SF Gate.
For those who are curious, foie gras is about forty dollars per pound, and worth every penny.
PASTY FACED COOKING
The reason why you never see foie gras paired with wheatgrass, tofu, or quinoa, is that those things taste like sh*t when cooked by white people. Why waste good stuff on a forlorn hope of making muck taste edible?
Folks, let's toss that slop into the garbage pail of food history, and celebrate our new freedom.
I'm thinking bacon, veal, and braised Bambi.
With a puree of green mango.
And buttered toast.
Yum.
==========================================================================
NOTE: Readers may contact me directly:
LETTER BOX.
All correspondence will be kept in confidence.
==========================================================================
Monday, August 12, 2013
EAT THE SHARKS!
One recent visitor whom I do not wish to know personally, or even get anywhere near, found my blog by entering a phrase in his or her search bar that disturbs me.
The post they found was SHARK FIN SOUP IN SAN FRANCISCO - DELICIOUS DAWDLING WITH AN APEX PREDATOR.
What they we're looking for was "chinks and shark finning".
Apparently that word is still being used.
Other things that that person found:
Chink Shark Fin Soup Will Be Banned in CA - Topix
www.topix.com/forum/world/china/TLQVF7V653V6S3ALU
Aug 27, 2011 - Chink Shark Fin Soup Will Be Banned in CA. Posted in the China Forum.
Chef Ramsay exposing Chinese people's retarded fascination with ...
www.spurstalk.com › Index › More Talk › The Club
Jun 11, 2013 - 12 posts - 7 authors
In essence, eating shark fin is a status thing. So once again, the Chinks ruining the planet for themselves and their 2 inch dicks.
Stop consuming shark fin soup - Food in Mouth
www.foodinmouth.com/.../stop-consuming-shark-fin-soup-chinese.html
Aug 9, 2011 - Then you could show it to middle class chinks in commie-land (aka, China), that the cool Americans don't drink shark fin soup.
Page 1 of comments on Stop shark finning - YouTube
www.youtube.com/all_comments?v=eFQX04kERoI&page=1
This shark finning crap is nothing more than propaganda from mustache ..... i dont see enyone else doing this i only see japs or chinks so yeah STFU fag.
Shark Bait, Long line fishing – Gordon Ramsay | Pro Fishing Videos
www.profishingvideos.com/shark-bait-long-line-fishing-gordon-ramsay/
Mar 26, 2013 - 2. not all chinks eat shark fin soup they are mostly older generation chinks
Ummm.
When such blatant bigotry is coupled with sneering disapproval of other people's customs, the inevitable suspicion is that the driving idea is NOT saving the planet, or protecting the huggable fluffy animal symbol of the moment, but rather jumping on any convenient bandwagon to slag a particular ethnic group.
Using the word "chink" paints the writers as hopeless Neanderthals, and utterly devalues whatever point they were trying to make or cause they were espousing.
Consequently, this blogger will now resolve to have as much sharkfin soup as I possibly can during the remainder of my life.
Clearly sharkfin soup is better than any association with the anti-sharkfin crowd. Besides being utterly delicious.
Mmmm, yummy sharkfin!
Bitches.
==========================================================================
NOTE: Readers may contact me directly:
LETTER BOX.
All correspondence will be kept in confidence.
==========================================================================
The post they found was SHARK FIN SOUP IN SAN FRANCISCO - DELICIOUS DAWDLING WITH AN APEX PREDATOR.
What they we're looking for was "chinks and shark finning".
Apparently that word is still being used.
Other things that that person found:
Chink Shark Fin Soup Will Be Banned in CA - Topix
www.topix.com/forum/world/china/TLQVF7V653V6S3ALU
Aug 27, 2011 - Chink Shark Fin Soup Will Be Banned in CA. Posted in the China Forum.
Chef Ramsay exposing Chinese people's retarded fascination with ...
www.spurstalk.com › Index › More Talk › The Club
Jun 11, 2013 - 12 posts - 7 authors
In essence, eating shark fin is a status thing. So once again, the Chinks ruining the planet for themselves and their 2 inch dicks.
Stop consuming shark fin soup - Food in Mouth
www.foodinmouth.com/.../stop-consuming-shark-fin-soup-chinese.html
Aug 9, 2011 - Then you could show it to middle class chinks in commie-land (aka, China), that the cool Americans don't drink shark fin soup.
Page 1 of comments on Stop shark finning - YouTube
www.youtube.com/all_comments?v=eFQX04kERoI&page=1
This shark finning crap is nothing more than propaganda from mustache ..... i dont see enyone else doing this i only see japs or chinks so yeah STFU fag.
Shark Bait, Long line fishing – Gordon Ramsay | Pro Fishing Videos
www.profishingvideos.com/shark-bait-long-line-fishing-gordon-ramsay/
Mar 26, 2013 - 2. not all chinks eat shark fin soup they are mostly older generation chinks
Ummm.
When such blatant bigotry is coupled with sneering disapproval of other people's customs, the inevitable suspicion is that the driving idea is NOT saving the planet, or protecting the huggable fluffy animal symbol of the moment, but rather jumping on any convenient bandwagon to slag a particular ethnic group.
Using the word "chink" paints the writers as hopeless Neanderthals, and utterly devalues whatever point they were trying to make or cause they were espousing.
Consequently, this blogger will now resolve to have as much sharkfin soup as I possibly can during the remainder of my life.
Clearly sharkfin soup is better than any association with the anti-sharkfin crowd. Besides being utterly delicious.
Mmmm, yummy sharkfin!
Bitches.
==========================================================================
NOTE: Readers may contact me directly:
LETTER BOX.
All correspondence will be kept in confidence.
==========================================================================
Wednesday, May 23, 2012
SHARKFIN SOUP IS WONDERFUL!
A recent reader left a comment underneath a post expressing his or her ire with something I had written. The post in question was about Sharkfin soup.
In it I presented two delicious recipes as a response to previous disapproving comments.
For the record, I am not vested in sharkfin soup, although I do consider it a remarkable culinary praestation, and have always enjoyed sharkfin when it has been prepared well. Turning part of an exceptionally nasty creature into a delicious dish must count as a historic achievement, on par with inventing paper, discovering tea, or developing silk.
Certainly far greater than napalm, the extinction of the dodo and several indigenous populations, or boob-implants.
Again, not vested in sharkfin.
But the racist venom and sheer hatred that the opponents of sharkfin spew rather encourages me to eat it more often.
Did I mention that it is delicious?
Well worth the price!
[See here for instructions on making sharkfin ready for the table: shark fin no. 1. Plus these posts for other ramblings about the subject: shark fin no. 2, shark fin no. 3, shark fin no. 4, shark fin no. 5, and shark fin no. 6.
As you can see, my thoughts regarding shark fin are still evolving, thanks to everyone's input on the subject.]
Honestly, how can anyone think that either bigotry or obscenity are rhetorical strategies that will sway their opponents?
Filthy and insulting comments certainly have quite the opposite effect on me.
And typical whitey-white rudeness will absolutely NOT win-over the targets of your ire.
Who, by the way, shouldn't be the Chinese, but the Spanish, Norwegians, English, French, Portuguese, and Italians, as well as the fishing fleets of most Latin American countries. Those being the major suppliers who engage in finning and discarding.
Blame industrial sea-harvesting practises, greed, and the lack of restrictions on shark slaughter in the Atlantic and the Mediterranean.
And as far as that offensive tone of racialist cultural superiority that permeates the discourse is concerned, do please bear in mind that it was not the Chinese who enslaved millions of Africans, raped the entire third-world, spent several centuries waging brutal wars all over Europe, massively traded drugs during the imperial age, despoiled their colonies, ripped aboriginal children from their mother's breasts, industrialized murder, and efficiently institutionalized cross-border sex-tourism involving minors.
Personally, I have as little use for sharks as I do for self-righteous do-gooders who insist on lecturing the rest of the world.
The key difference is that the sharks undoubtedly smell much better.
Sharkfin need not always be done in soup, by the way.
There are many other ways to enjoy sharkfin.
Stewed sharkfin is also delicious.
So is braised sharkfin.
"F"
Lastly, larding your commentary with the "F" word does no more than prove you illiterate.
I doubt that it is meant invitationally, and if you are the type who eschews certain foods based on your own sneering wasp superiority complex or your blinkered fears of the unknown, even if it were a completely sincere offer of sexual congress I would have to turn it down.
I do not engage in lusty escapades with people with whom I can neither dine nor converse, especially if their company would prove burdensome.
Yes, I do realize that lowering my standards would mean a quantitative improvement in my love life – from non-existent to at least some action – but I do not see any point in doing so.
Just because one can't have steak doesn't mean that one should eat cat food.
An acquaintance recommended emigrating to Kentucky because, he averred, the place is filled with “gorgeous young women”, many of whom are “six foot tall and blonde”. That the vast majority of them are dumb as bricks and ignorant besides (his words) would be a small price to pay for all the fun.
I have rejected his suggestion, and I shall not move to Kentucky.
There’s plenty of garbage in San Francisco too.
We do not lack for shallowness.
I restrain myself.
I'll have sharkfin soup instead.
==========================================================================
NOTE: Readers may contact me directly:
LETTER BOX.
All correspondence will be kept in confidence.
==========================================================================
In it I presented two delicious recipes as a response to previous disapproving comments.
For the record, I am not vested in sharkfin soup, although I do consider it a remarkable culinary praestation, and have always enjoyed sharkfin when it has been prepared well. Turning part of an exceptionally nasty creature into a delicious dish must count as a historic achievement, on par with inventing paper, discovering tea, or developing silk.
Certainly far greater than napalm, the extinction of the dodo and several indigenous populations, or boob-implants.
Again, not vested in sharkfin.
But the racist venom and sheer hatred that the opponents of sharkfin spew rather encourages me to eat it more often.
Did I mention that it is delicious?
Well worth the price!
[See here for instructions on making sharkfin ready for the table: shark fin no. 1. Plus these posts for other ramblings about the subject: shark fin no. 2, shark fin no. 3, shark fin no. 4, shark fin no. 5, and shark fin no. 6.
As you can see, my thoughts regarding shark fin are still evolving, thanks to everyone's input on the subject.]
Honestly, how can anyone think that either bigotry or obscenity are rhetorical strategies that will sway their opponents?
Filthy and insulting comments certainly have quite the opposite effect on me.
And typical whitey-white rudeness will absolutely NOT win-over the targets of your ire.
Who, by the way, shouldn't be the Chinese, but the Spanish, Norwegians, English, French, Portuguese, and Italians, as well as the fishing fleets of most Latin American countries. Those being the major suppliers who engage in finning and discarding.
Blame industrial sea-harvesting practises, greed, and the lack of restrictions on shark slaughter in the Atlantic and the Mediterranean.
And as far as that offensive tone of racialist cultural superiority that permeates the discourse is concerned, do please bear in mind that it was not the Chinese who enslaved millions of Africans, raped the entire third-world, spent several centuries waging brutal wars all over Europe, massively traded drugs during the imperial age, despoiled their colonies, ripped aboriginal children from their mother's breasts, industrialized murder, and efficiently institutionalized cross-border sex-tourism involving minors.
Personally, I have as little use for sharks as I do for self-righteous do-gooders who insist on lecturing the rest of the world.
The key difference is that the sharks undoubtedly smell much better.
Sharkfin need not always be done in soup, by the way.
There are many other ways to enjoy sharkfin.
Stewed sharkfin is also delicious.
So is braised sharkfin.
"F"
Lastly, larding your commentary with the "F" word does no more than prove you illiterate.
I doubt that it is meant invitationally, and if you are the type who eschews certain foods based on your own sneering wasp superiority complex or your blinkered fears of the unknown, even if it were a completely sincere offer of sexual congress I would have to turn it down.
I do not engage in lusty escapades with people with whom I can neither dine nor converse, especially if their company would prove burdensome.
Yes, I do realize that lowering my standards would mean a quantitative improvement in my love life – from non-existent to at least some action – but I do not see any point in doing so.
Just because one can't have steak doesn't mean that one should eat cat food.
An acquaintance recommended emigrating to Kentucky because, he averred, the place is filled with “gorgeous young women”, many of whom are “six foot tall and blonde”. That the vast majority of them are dumb as bricks and ignorant besides (his words) would be a small price to pay for all the fun.
I have rejected his suggestion, and I shall not move to Kentucky.
There’s plenty of garbage in San Francisco too.
We do not lack for shallowness.
I restrain myself.
I'll have sharkfin soup instead.
==========================================================================
NOTE: Readers may contact me directly:
LETTER BOX.
All correspondence will be kept in confidence.
==========================================================================
Tuesday, July 26, 2011
SHARK FIN SOUP IN SAN FRANCISCO - DELICIOUS DAWDLING WITH AN APEX PREDATOR
This morning someone cruising the internet for articles about shark fin soup found my blog. Now, normally I am pleased as punch at evidence that there are still people who read elsewhere in the world. The twenty-first century seems to be dominated by folks who text instead, which indicates that the English language is dying as a mode of discourse.
However, this person chose to leave a few choice samples of his or her opinion.
I was less than overjoyed.
[This post: http://atthebackofthehill.blogspot.com/2011/05/shark-fin-soup-delicious-and-refined.html.]
I am not always enchanted by people who think differently. As just one example, yesterday evening the street person who hangs out in front of Walgreens was screaming his head off and using cuss words. Normally on my way home, I give him a buck and say "good evening", he accepts it saying "thank you". This time I used the other side of the street.
His voicing of an opinion which, though I have no clue what he was on about, would have likely been at odds with my welt-anschauung, meant that I ventured out of my way to not venture out of my way.
Had I been more tolerant of alternative viewpoints, that person would have received a dollar.
This morning's commenter could very well be that howling loony's kinsman.
Quote:
"You fucking chink aught to shoot your cruel barbaric ass, what do you think you have the rights to deplete the oceans and destroy the foodchain? Who the hell do you people think you are raping the world?
and if you don't like it here go back to fucking china with your families fuck them all and see how you like it, dammed gook cunt."
End quote.
Not so! That doesn't describe me at all!
While I would gladly have you green with jealousy over what you imagine my sex-life to be, all rambunctious and joy-filled, sometimes loud and destructive to the undergrowth, zesty, energetic, and full of beans, if you were a regular reader here you would realize that there has been no sex whatsoever for a year.
None.
Primarily because of sound judgment and common sense.
I live in San Francisco, where many women cast off their Midwestern prudery and deliberately irritate their parents by engaging in unsafe acts with men who have piercings, tattoos, and severe sanitary issues.
So no, there has been no sex.
The undergrowth has had a chance to recover, the jungle is restored.
Quote:
"People like you make me pewk!"
End quote.
I am not interested in your sex life! Why are you sharing?
Quote:
"Layland Yee is a cocksucking chink faggot who shoild never be elected mayor of San Francisco."
End quote.
Judging from what you previously wrote, you have sex on the brain.
It's affecting your judgment.
SHARK FIN SOUP
I think I'll splurge tonight. It's been a while since I soaked shark fin preparatory to making soup, but fortunately there are alternatives. Like restaurants.
Shark fin in broth, with shredded abalone, slivers of black mushroom, fresh herbs....
Perhaps I'll order a tureen of it. Dawdling over shark fin soup would be a glorious way to pass the time.
Quite the acme of sensual pleasure!
In many ways splendid dining is a more than adequate distraction from the disappearance of a sex life.
And living in San Francisco, where many women engage in unsafe acts with skunk-muffins, you will of course understand that in fact shark fin soup is preferable to most sexual experiences. I recommend you try it. It would take your mind off your own inadequacies, and might even cure you of your rhetorical afflictions - such as the ones so abundantly evident in your three comments.
Shark fin soup is infinitely better than wheatgrass, btw.
If you wish to become human again, please consult the 3 recipes below.
魚翅湯 SHARK FIN SOUP (PERSONAL FAVOURITE): YÜ-CHI TONG
http://cookingwithalizard.blogspot.com/2011/05/shark-fin-soup-personal-favourite.html
錦繡海上鮮 BROCADE EMBROIDERY UPON THE OCEAN SHARK FIN: GAM SAU HOI SEUNG SIN
http://cookingwithalizard.blogspot.com/2011/05/brocade-embroidery-upon-ocean-shark-fin.html
蟹肉把翅 CRAB MEAT CLUTCHED SHARK FIN: HAAI YIUK BA CHI
http://cookingwithalizard.blogspot.com/2011/05/crab-meat-clutched-shark-fin.html
The great advantage to learning how to cook these at home is that you need not bathe before going out to eat, and no one will look askance at your personal adornments (the piercings, tattoos, and five day growth of beard).
It still won't get you laid, because you are uglier and stupider than most San Francisco trust-fund refugees from elsewhere, and foul-mouthed besides, but I know that your highly individualistic personal hygiene is very comforting to you.
That, and your typical bourgeois conspicuous non-consumption.
You do realize that belligerently saving the world and imposing your sanctimonious value-system on others perfectly identifies you as hopelessly middle-class, don't you?
Precisely like piercings, tattoos, and bad boy boffing, you muffin-skunk you.
Man is the ultimate apex predator. Bon appétit.
AFTER WORD
I was planning to flame and out-argue the anonymous commenter, but I kind of got distracted by thoughts of a lascivious nature. Fine food does that, as I'm sure you've discovered for yourself too. Nothing, in fact, is more conducive to romance or lust (or both, if happily they coincide) than something warm and delicious, smooth to the tongue, moist, and sparkling.
Like, for instance, a large bowl of shark fin soup.
Try it. You'll be surprised.
Shark fin soup: it's safer than sex in San Francisco.
==========================================================================
NOTE: Readers may contact me directly: LETTER BOX.
All correspondence will be kept in confidence.
==========================================================================
However, this person chose to leave a few choice samples of his or her opinion.
I was less than overjoyed.
[This post: http://atthebackofthehill.blogspot.com/2011/05/shark-fin-soup-delicious-and-refined.html.]
I am not always enchanted by people who think differently. As just one example, yesterday evening the street person who hangs out in front of Walgreens was screaming his head off and using cuss words. Normally on my way home, I give him a buck and say "good evening", he accepts it saying "thank you". This time I used the other side of the street.
His voicing of an opinion which, though I have no clue what he was on about, would have likely been at odds with my welt-anschauung, meant that I ventured out of my way to not venture out of my way.
Had I been more tolerant of alternative viewpoints, that person would have received a dollar.
This morning's commenter could very well be that howling loony's kinsman.
Quote:
"You fucking chink aught to shoot your cruel barbaric ass, what do you think you have the rights to deplete the oceans and destroy the foodchain? Who the hell do you people think you are raping the world?
and if you don't like it here go back to fucking china with your families fuck them all and see how you like it, dammed gook cunt."
End quote.
Not so! That doesn't describe me at all!
While I would gladly have you green with jealousy over what you imagine my sex-life to be, all rambunctious and joy-filled, sometimes loud and destructive to the undergrowth, zesty, energetic, and full of beans, if you were a regular reader here you would realize that there has been no sex whatsoever for a year.
None.
Primarily because of sound judgment and common sense.
I live in San Francisco, where many women cast off their Midwestern prudery and deliberately irritate their parents by engaging in unsafe acts with men who have piercings, tattoos, and severe sanitary issues.
So no, there has been no sex.
The undergrowth has had a chance to recover, the jungle is restored.
Quote:
"People like you make me pewk!"
End quote.
I am not interested in your sex life! Why are you sharing?
Quote:
"Layland Yee is a cocksucking chink faggot who shoild never be elected mayor of San Francisco."
End quote.
Judging from what you previously wrote, you have sex on the brain.
It's affecting your judgment.
SHARK FIN SOUP
I think I'll splurge tonight. It's been a while since I soaked shark fin preparatory to making soup, but fortunately there are alternatives. Like restaurants.
Shark fin in broth, with shredded abalone, slivers of black mushroom, fresh herbs....
Perhaps I'll order a tureen of it. Dawdling over shark fin soup would be a glorious way to pass the time.
Quite the acme of sensual pleasure!
In many ways splendid dining is a more than adequate distraction from the disappearance of a sex life.
And living in San Francisco, where many women engage in unsafe acts with skunk-muffins, you will of course understand that in fact shark fin soup is preferable to most sexual experiences. I recommend you try it. It would take your mind off your own inadequacies, and might even cure you of your rhetorical afflictions - such as the ones so abundantly evident in your three comments.
Shark fin soup is infinitely better than wheatgrass, btw.
If you wish to become human again, please consult the 3 recipes below.
魚翅湯 SHARK FIN SOUP (PERSONAL FAVOURITE): YÜ-CHI TONG
http://cookingwithalizard.blogspot.com/2011/05/shark-fin-soup-personal-favourite.html
錦繡海上鮮 BROCADE EMBROIDERY UPON THE OCEAN SHARK FIN: GAM SAU HOI SEUNG SIN
http://cookingwithalizard.blogspot.com/2011/05/brocade-embroidery-upon-ocean-shark-fin.html
蟹肉把翅 CRAB MEAT CLUTCHED SHARK FIN: HAAI YIUK BA CHI
http://cookingwithalizard.blogspot.com/2011/05/crab-meat-clutched-shark-fin.html
The great advantage to learning how to cook these at home is that you need not bathe before going out to eat, and no one will look askance at your personal adornments (the piercings, tattoos, and five day growth of beard).
It still won't get you laid, because you are uglier and stupider than most San Francisco trust-fund refugees from elsewhere, and foul-mouthed besides, but I know that your highly individualistic personal hygiene is very comforting to you.
That, and your typical bourgeois conspicuous non-consumption.
You do realize that belligerently saving the world and imposing your sanctimonious value-system on others perfectly identifies you as hopelessly middle-class, don't you?
Precisely like piercings, tattoos, and bad boy boffing, you muffin-skunk you.
Man is the ultimate apex predator. Bon appétit.
AFTER WORD
I was planning to flame and out-argue the anonymous commenter, but I kind of got distracted by thoughts of a lascivious nature. Fine food does that, as I'm sure you've discovered for yourself too. Nothing, in fact, is more conducive to romance or lust (or both, if happily they coincide) than something warm and delicious, smooth to the tongue, moist, and sparkling.
Like, for instance, a large bowl of shark fin soup.
Try it. You'll be surprised.
Shark fin soup: it's safer than sex in San Francisco.
==========================================================================
NOTE: Readers may contact me directly: LETTER BOX.
All correspondence will be kept in confidence.
==========================================================================
Thursday, May 26, 2011
SHARK FIN SOUP - A DELICIOUS AND REFINED DELICACY
A visitor to my blog left a comment recently underneath a post about shark fin.
As my readers may realize, I am rather of the opinion that much of the furious noise about shark fin that has cropped up of late is little more than stuck-up white folks howling about the horrid heathens and getting all self-righteous, much like they've done in the past, especially here in San Francisco.
Yes, finning practices are pretty appalling. And yes, these practices are diminishing the population of these predators.
The true offenders are the entire world's fishing fleets - and it should be kept in mind that giant factory fishing vessels are emptying the oceans at a rapid rate - so the Yanks, the Spaniards, the Peruvians, and the Northern Europeans are just as much to blame.
Much that is caught by industrial fishing practices ends up used in fertilizer.
But it's SO nice when armchair dogoodniks can scream and kvetch about an ethnic group other than their own, isn't it?
Especially when they can vent their racism.
It's very liberating to be a bigot for a good cause.
Personally I am extremely fond of shark fin soup. Truly, it is one of the finest culinary inventions, along with foie gras and nice tender veal. One of my fondest dreams is to combine all three ingredients into a fabulous multi-course feast.
Darn it all, my mouth is watering!
SHARK FIN RECIPES
I have, in kindly response to the person who commented today, as well as the reader who promised "If I find you, I'll kill you, set an example of your shark fin soup eating whore mouth", and a few others whose obscenity-laced insults did not meet my editorial standards, reposted all three of the shark fin recipes in my repertoire on my food page: http://cookingwithalizard.blogspot.com/.
Each one under its own header, of course.
For your ease and convenience.
"If I find you, I'll kill you. Set an example of your shark fin soup eating whore mouth"
魚翅湯
SHARK FIN SOUP - PERSONAL FAVOURITE
http://cookingwithalizard.blogspot.com/2011/05/shark-fin-soup-personal-favourite.html
錦繡海上鮮
BROCADE EMBROIDERY UPON THE OCEAN SHARK FIN
http://cookingwithalizard.blogspot.com/2011/05/brocade-embroidery-upon-ocean-shark-fin.html
蟹肉把翅
CRAB MEAT CLUTCHED SHARK FIN
http://cookingwithalizard.blogspot.com/2011/05/crab-meat-clutched-shark-fin.html
Please feel free to leave me your impressions of these dishes and suggestions for improvement, or share your own recipes for this noble ingredient in the comments field.
I keenly look forward to your feedback.
Bon appétit!
==========================================================================
NOTE: Readers may contact me directly:
LETTER BOX.
All correspondence will be kept in confidence.
==========================================================================
As my readers may realize, I am rather of the opinion that much of the furious noise about shark fin that has cropped up of late is little more than stuck-up white folks howling about the horrid heathens and getting all self-righteous, much like they've done in the past, especially here in San Francisco.
Yes, finning practices are pretty appalling. And yes, these practices are diminishing the population of these predators.
The true offenders are the entire world's fishing fleets - and it should be kept in mind that giant factory fishing vessels are emptying the oceans at a rapid rate - so the Yanks, the Spaniards, the Peruvians, and the Northern Europeans are just as much to blame.
Much that is caught by industrial fishing practices ends up used in fertilizer.
But it's SO nice when armchair dogoodniks can scream and kvetch about an ethnic group other than their own, isn't it?
Especially when they can vent their racism.
It's very liberating to be a bigot for a good cause.
Personally I am extremely fond of shark fin soup. Truly, it is one of the finest culinary inventions, along with foie gras and nice tender veal. One of my fondest dreams is to combine all three ingredients into a fabulous multi-course feast.
Darn it all, my mouth is watering!
SHARK FIN RECIPES
I have, in kindly response to the person who commented today, as well as the reader who promised "If I find you, I'll kill you, set an example of your shark fin soup eating whore mouth", and a few others whose obscenity-laced insults did not meet my editorial standards, reposted all three of the shark fin recipes in my repertoire on my food page: http://cookingwithalizard.blogspot.com/.
Each one under its own header, of course.
For your ease and convenience.
"If I find you, I'll kill you. Set an example of your shark fin soup eating whore mouth"
魚翅湯
SHARK FIN SOUP - PERSONAL FAVOURITE
http://cookingwithalizard.blogspot.com/2011/05/shark-fin-soup-personal-favourite.html
錦繡海上鮮
BROCADE EMBROIDERY UPON THE OCEAN SHARK FIN
http://cookingwithalizard.blogspot.com/2011/05/brocade-embroidery-upon-ocean-shark-fin.html
蟹肉把翅
CRAB MEAT CLUTCHED SHARK FIN
http://cookingwithalizard.blogspot.com/2011/05/crab-meat-clutched-shark-fin.html
Please feel free to leave me your impressions of these dishes and suggestions for improvement, or share your own recipes for this noble ingredient in the comments field.
I keenly look forward to your feedback.
Bon appétit!
==========================================================================
NOTE: Readers may contact me directly:
LETTER BOX.
All correspondence will be kept in confidence.
==========================================================================
Tuesday, February 22, 2011
SHARK FIN SOUP
I understand what the moral issues are regarding shark fin soup, and why some people are opposed to the harvesting practices.
Nevertheless, after reading hundreds of out and out racist comments, by writers who arrogantly flaunt their bigotries and their absolutely blinding ignorance, feeling of superiority, and sense of self-importance, I have only one thing to say.
SHUT UP!
What gives you people the right to tell anyone else what to eat?
Yes, I know that you think your culture is superior to everything on the planet, but let’s face it, your priggish self-satisfaction and puritanical judgmentalism is enough to make one puke.
Your suburbs, with all the same junk food restaurants and identical chain-stores, as well as your big four wheel drives and suvs, heck, your sheer vulgarity and sneering self-satisfaction, are far more destructive of the quality of life, and indicative of cultural bankruptcy, than anything going on in San Francisco restaurants, with the possible exception of Vegan places catering to pasty-faced hypocrites from the Midwest and pretentious sods who are into saving the planet by shopping for designer green crap.
Your culture sucks. And you probably watch ‘friends’.
Really. Just shut up. I’ve sold food to you folks, I know what you’re like.
You are not entitled to tell other people what to eat.
I know it fits in with your entire world-view to do so, and also accords with the idea you have that you are on this planet to teach lesser mortals what to think, what to wear, and what to buy.
But you’re wrong.
Just shut up.
And as for you young hip twenty-somethings who have fled here, and keep congratulating yourself on how cutting edge you are, please swill your fair-trade coffee in silence, and wash those damned Guatamalan rags once in a while. You stink.
==========================================================================
NOTE: Readers may contact me directly:
LETTER BOX.
All correspondence will be kept in confidence.
==========================================================================
Nevertheless, after reading hundreds of out and out racist comments, by writers who arrogantly flaunt their bigotries and their absolutely blinding ignorance, feeling of superiority, and sense of self-importance, I have only one thing to say.
SHUT UP!
What gives you people the right to tell anyone else what to eat?
Yes, I know that you think your culture is superior to everything on the planet, but let’s face it, your priggish self-satisfaction and puritanical judgmentalism is enough to make one puke.
Your suburbs, with all the same junk food restaurants and identical chain-stores, as well as your big four wheel drives and suvs, heck, your sheer vulgarity and sneering self-satisfaction, are far more destructive of the quality of life, and indicative of cultural bankruptcy, than anything going on in San Francisco restaurants, with the possible exception of Vegan places catering to pasty-faced hypocrites from the Midwest and pretentious sods who are into saving the planet by shopping for designer green crap.
Your culture sucks. And you probably watch ‘friends’.
Really. Just shut up. I’ve sold food to you folks, I know what you’re like.
You are not entitled to tell other people what to eat.
I know it fits in with your entire world-view to do so, and also accords with the idea you have that you are on this planet to teach lesser mortals what to think, what to wear, and what to buy.
But you’re wrong.
Just shut up.
And as for you young hip twenty-somethings who have fled here, and keep congratulating yourself on how cutting edge you are, please swill your fair-trade coffee in silence, and wash those damned Guatamalan rags once in a while. You stink.
==========================================================================
NOTE: Readers may contact me directly:
LETTER BOX.
All correspondence will be kept in confidence.
==========================================================================
Monday, February 21, 2011
SAN FRANCISCO SHARK FIN SOUP - IT'S DELICIOUS!
The San Francisco Examiner has jumped on the sharkfin soup bandwagon, in an article which seems to deliberately portray Chinese culinary practices as rather distasteful.
Although that may just be my interpretation.
I am, after all, deeply distrustful of the SF Examiner.
[Article here: http://www.sfexaminer.com/local/2011/02/shark-fins-stirring-state-debate ]
WE ARE BETTER THAN YOU
What is, however, NOT a matter of interpretation is that the comments underneath that article are heading into predictable white superiority complex territory. Which is standard for the shark fin issue.
QUOTE:
"We are wiping out apex predators in the name of soup? I don't know what they do in the far east, but here we actually have laws against animal cruelty and environmental degradation. It's inexcusable that Yee is defending animal mutilation just to appease Chinese business interests. I hope he feels ashamed. I'll certainly never vote for him again."
--- Patrick Schlemmer
A classic example of sneeringly insulting superiorist rhetoric.
Patrick Schlemmer here proves himself quite pustulent.
I wish ill upon him in the form of hereditary diseases.
QUOTE:
"Okay racist, tree hugging whiteys........ why don't you make a stink about white folks at rodeos and hog tying cows. Typical racist pigs."
--- Sick of White Trash
Not really germane, but I can appreciate the sentiment. It's eloquent, too.
Selective outrage is, in fact, one of the hallmarks of racism and bigotry, and many racist tree hugging whiteys are typically quite disgusted by Chinese practices (even merely imagined ones) while remaining blithely apathetic about similar sins of which they themselves may be guilty.
Certainly what goes on in America's meat industry is far more deserving of condemnation than the shark fin issue - it's much closer to home, perpetrated by Americans, and often subsidized by State and Federal governments. Additionally, the degradation of the environment by agribusiness is thoroughly horrendous......
Can I get an 'amen'?
Some people cannot resist their own worst instincts. Consider this doozy:
"Throwing in the race card for a politican is weak. Any culture that dessimates a species on this planet is a BAD culture and must be stopped. You know nothing of actual "culture". You know about greed and unsustainability of our oceans! If a culture is wiping out our fish and destroying our oceans, don't you think it is a BAD culture. Shame on your weak and cowardly race card tactic! Wake up greedy boy or if you are missing your so-called culture...go back home!"
--- Valarie Oloman
Given that Euro-American culture is responsible for far more extinctions than all other cultures combined, I hope that in ms. Oloman's tiny little peabrain, white culture also "is a BAD culture and must be stopped".
But I doubt it. Her comment does not suggest that she has that breadth of vision.
The accusation that 'you' (by whom I think she means Leland Yee in particular and Chinese people in general) know nothing of actual "culture" suggests that she believes only her own culture to be culture, all others to be mere barbarisms. She doesn't actually say it outright, but that attitude underlies her entire statement, and her contemptuous regard is highlighted by her then calling either Leland Yee in particular or Chinese people in general "weak and cowardly".
Adding to her pile of bile, she then calls someone a 'boy' - not a man, but a mere child, an immature person - indicating a depreciatory attitude towards either Leland Yee in particular or Chinese people in general, following which she refers to his or their culture as "so-called".
In her view, theirs isn't a worthwhile culture - only her culture is worthy of the name.
Then she tells him or them to go back home. The message is that they do not belong here. This is not their place.
It is, of course, what nativists have always yelled at people they considered inferior and not like them. The Irish heard it, so did the Jews, Mexicans, Poles, Italians, Armenians......
Even African-Americans have had it screamed at them, right before being pelted with rocks for daring to go to school or vote.
Apparently it's still acceptable to say it to Asian Americans.
GO BACK HOME!
I would like to point out that all those East-Coast carpetbaggers who flocked out west in the last few decades do not belong here. It was opportunism, greed, and laziness that made them come.
They have ruined the quality of life we had in California, while contributing little more than knavery, vulgarity, and venereal diseases.
Same goes for most of the Europeans.
Please, all of you stupid New-Englanders, Midwesterners, Southerners, and Eurotrash - GO HOME!
We do not need any more redneck exclusionary white trash racism here, we've got quite enough dumbass bigots already.
G'wan, piss off.
And please take your New York pizza, Yankee pot roast, Boston buggery cream pie, and stinking Philly Cheese Steaks with you.
The last racist word, of course, goes to a moron:
"Sick of barbarian clods who will eat anything regardless of consequnces."--- Canecarrier
[Read more at the San Francisco Examiner: http://www.sfexaminer.com/local/2011/02/shark-fins-stirring-state-debate#ixzz1Ee6wNuWg ]
The only possible response to Canecarrier is "oh go 'fondle' yourself, you nauseating old bigot. The city is filled with your type. With a bit of luck, you will all die of mad-cow, or food-poisoning from supermarket chicken and hot dogs. "
Undoubtedly, his mother was a hamster and his father smelled of elderberries.
A WHITER THAN THOU ATTITUDE
There are, of course, a few other choice quotes that seem relevant here.
Very "white" quotes.
"And why beholdest thou the mote that is in thy brother's eye, but considerest not the beam that is in thine own eye?"[Matthew 7:3]
"Therefore thou art IN-excusable, O man, whosoever thou art that judgest: for wherein thou judgest another, thou condemnest thyself; for thou that judgest doest the same things."[Romans 2:1]
"Judge not, and ye shall not be judged: condemn not, and ye shall not be condemned: forgive, and ye shall be forgiven."[Luke 6:37]
Damn, some of these shark fin soup haters are smarmy ignorant sows.
I hope they all choke on their wheatgrass.
NOTE: For more about shark fin soup, please see this post:
http://atthebackofthehill.blogspot.com/2011/02/sharkfin-soup-and-san-francisco-racists.html
Comments welcome.
==========================================================================
NOTE: Readers may contact me directly:
LETTER BOX.
All correspondence will be kept in confidence.
==========================================================================
Although that may just be my interpretation.
I am, after all, deeply distrustful of the SF Examiner.
[Article here: http://www.sfexaminer.com/local/2011/02/shark-fins-stirring-state-debate ]
WE ARE BETTER THAN YOU
What is, however, NOT a matter of interpretation is that the comments underneath that article are heading into predictable white superiority complex territory. Which is standard for the shark fin issue.
QUOTE:
"We are wiping out apex predators in the name of soup? I don't know what they do in the far east, but here we actually have laws against animal cruelty and environmental degradation. It's inexcusable that Yee is defending animal mutilation just to appease Chinese business interests. I hope he feels ashamed. I'll certainly never vote for him again."
--- Patrick Schlemmer
A classic example of sneeringly insulting superiorist rhetoric.
Patrick Schlemmer here proves himself quite pustulent.
I wish ill upon him in the form of hereditary diseases.
QUOTE:
"Okay racist, tree hugging whiteys........ why don't you make a stink about white folks at rodeos and hog tying cows. Typical racist pigs."
--- Sick of White Trash
Not really germane, but I can appreciate the sentiment. It's eloquent, too.
Selective outrage is, in fact, one of the hallmarks of racism and bigotry, and many racist tree hugging whiteys are typically quite disgusted by Chinese practices (even merely imagined ones) while remaining blithely apathetic about similar sins of which they themselves may be guilty.
Certainly what goes on in America's meat industry is far more deserving of condemnation than the shark fin issue - it's much closer to home, perpetrated by Americans, and often subsidized by State and Federal governments. Additionally, the degradation of the environment by agribusiness is thoroughly horrendous......
Can I get an 'amen'?
Some people cannot resist their own worst instincts. Consider this doozy:
"Throwing in the race card for a politican is weak. Any culture that dessimates a species on this planet is a BAD culture and must be stopped. You know nothing of actual "culture". You know about greed and unsustainability of our oceans! If a culture is wiping out our fish and destroying our oceans, don't you think it is a BAD culture. Shame on your weak and cowardly race card tactic! Wake up greedy boy or if you are missing your so-called culture...go back home!"
--- Valarie Oloman
Given that Euro-American culture is responsible for far more extinctions than all other cultures combined, I hope that in ms. Oloman's tiny little peabrain, white culture also "is a BAD culture and must be stopped".
But I doubt it. Her comment does not suggest that she has that breadth of vision.
The accusation that 'you' (by whom I think she means Leland Yee in particular and Chinese people in general) know nothing of actual "culture" suggests that she believes only her own culture to be culture, all others to be mere barbarisms. She doesn't actually say it outright, but that attitude underlies her entire statement, and her contemptuous regard is highlighted by her then calling either Leland Yee in particular or Chinese people in general "weak and cowardly".
Adding to her pile of bile, she then calls someone a 'boy' - not a man, but a mere child, an immature person - indicating a depreciatory attitude towards either Leland Yee in particular or Chinese people in general, following which she refers to his or their culture as "so-called".
In her view, theirs isn't a worthwhile culture - only her culture is worthy of the name.
Then she tells him or them to go back home. The message is that they do not belong here. This is not their place.
It is, of course, what nativists have always yelled at people they considered inferior and not like them. The Irish heard it, so did the Jews, Mexicans, Poles, Italians, Armenians......
Even African-Americans have had it screamed at them, right before being pelted with rocks for daring to go to school or vote.
Apparently it's still acceptable to say it to Asian Americans.
GO BACK HOME!
I would like to point out that all those East-Coast carpetbaggers who flocked out west in the last few decades do not belong here. It was opportunism, greed, and laziness that made them come.
They have ruined the quality of life we had in California, while contributing little more than knavery, vulgarity, and venereal diseases.
Same goes for most of the Europeans.
Please, all of you stupid New-Englanders, Midwesterners, Southerners, and Eurotrash - GO HOME!
We do not need any more redneck exclusionary white trash racism here, we've got quite enough dumbass bigots already.
G'wan, piss off.
And please take your New York pizza, Yankee pot roast, Boston buggery cream pie, and stinking Philly Cheese Steaks with you.
The last racist word, of course, goes to a moron:
"Sick of barbarian clods who will eat anything regardless of consequnces."--- Canecarrier
[Read more at the San Francisco Examiner: http://www.sfexaminer.com/local/2011/02/shark-fins-stirring-state-debate#ixzz1Ee6wNuWg ]
The only possible response to Canecarrier is "oh go 'fondle' yourself, you nauseating old bigot. The city is filled with your type. With a bit of luck, you will all die of mad-cow, or food-poisoning from supermarket chicken and hot dogs. "
Undoubtedly, his mother was a hamster and his father smelled of elderberries.
A WHITER THAN THOU ATTITUDE
There are, of course, a few other choice quotes that seem relevant here.
Very "white" quotes.
"And why beholdest thou the mote that is in thy brother's eye, but considerest not the beam that is in thine own eye?"[Matthew 7:3]
"Therefore thou art IN-excusable, O man, whosoever thou art that judgest: for wherein thou judgest another, thou condemnest thyself; for thou that judgest doest the same things."[Romans 2:1]
"Judge not, and ye shall not be judged: condemn not, and ye shall not be condemned: forgive, and ye shall be forgiven."[Luke 6:37]
Damn, some of these shark fin soup haters are smarmy ignorant sows.
I hope they all choke on their wheatgrass.
NOTE: For more about shark fin soup, please see this post:
http://atthebackofthehill.blogspot.com/2011/02/sharkfin-soup-and-san-francisco-racists.html
Comments welcome.
==========================================================================
NOTE: Readers may contact me directly:
LETTER BOX.
All correspondence will be kept in confidence.
==========================================================================
Tuesday, February 15, 2011
SHARKFIN SOUP AND SAN FRANCISCO RACISTS
Over the weekend I saw an article about a bunch of LGBT activists who harass sellers and purchasers of live fowl down at the Civic Center farmers market on Wednesdays and Sundays.
They are appalled that living animals are sold. Why can't 'those people' buy old dead grey supermarket spongy meat like everybody else!?!
It struck me that objecting to the culinary customs of Asians is a very white thing to do.
As well as very Californian.
Years ago I remember protestors outside a Chinatown food emporium screaming in outrage because live animals were being sold there. They were really upset that Chinese people eat animals. One woman got into an argument with a customer and started yelling about “barbaric f*&^ing foreigners”, and how everybody should act American.
It was, of course, typically San Franciscan.
There have been other protests against Chinese habits. Many activists genuinely cannot understand why being offensive, and insulting other people, can actually be considered offensive and insulting.
It's sincere! And for a good cause!
The self-appointed guardians of the Great White Way love their less-than-white fellow-Americans.
Right up to the point where 'those people' stop acknowledging superiority.
ASSEMBLY BILL 376
In that vein, there are a huge number of comments on various internet fora discussing the proposed ban on the sale and distribution of shark fin in California that demonstrate a certain level of arrogance.
Bigotry, even. And outright cultural hatred.
Until I read the rhetoric which many concerned San Franciscans had spewn, I too was somewhat opposed to sharkfin soup.
It has its place, but certain practices definitely need to be limited.
.........
After reading the bile of a whole bunch of pissant swine on the internet, however, and their flagrant racist venom towards State Senator Leland Yee, I would rather that sharks go completely extinct than that such a bunch of snobby, snotty, blinkered, intolerant, stiff-arsed hatefilled self-righteous puss-barfing bigoted cretins succeed in getting sharkfin soup banned.
Follow two recipes, both delicious.
1. 蟹肉把翅 - 'Crab Meat Clutched Fin' (hai yiuk pa chi): Braised sharkfin with crab meat sauce in thick soup. A simple classic preparation.
2. 錦繡海上鮮 - 'Brocade Embroidery Upon Ocean Freshness' (gam sau hoi seung sien): Sharkfin in assorted seafood soup with fish meat, crab, shrimp, clams, bamboo shoots, black mushrooms, etcetera.
蟹肉把翅 HAI YIUK PA CHI
[Enough for a party of four to six people.]
One cup soaked shark fin.
Half cup crab meat.
Quarter cup sherry.
Two scallion.
Two slices ginger.
Two TBS oil.
One TBS soy sauce.
Six cups superior stock.
Pinch of sugar.
Pinch of ground white pepper.
A little cornstarch water, rendered chicken fat.
Simmer shark fin in two cups stock with one scallion and one slice ginger for an hour. Drain, discard liquid, ginger, scallion.
Heat the oil at the bottom of a soup pot, sauté the remaining scallion and ginger a few seconds, enough to temper the oil, then remove. Add the crab meat, stir around briefly, sizzle with sherry.
Pour in the remaining four cups of stock, soy sauce, sugar, pepper. Bring to a boil, add the shark fin, turn low and simmer for about ten minutes.
Thicken with a little cornstarch water, add a little chicken fat for glossiness and flavour.
Note: this soup can be frozen with little loss of quality. But there probably won't be any left, even if there's only two of you at the table.
錦繡海上鮮 GAM SAU HOI SEUNG SIEN
[Enough for a party of six to eight people.]
Half cup soaked sharkfin.
Half cup cooked crab.
Half cup peeled fresh shrimp.
Half cup chopped white-fleshed fish.
Quarter cup soaked sea cucumber, sliced.
Quarter cup bamboo shoot, sliced.
Quarter cup soaked black mushroom, sliced.
A dozen little clams, shelled (optional - I leave them out).
Three large conpoy.
One scallion, coarse cut.
A little sliced ginger.
Two to four TBS sherry.
Six cups superior stock.
Pinch of sugar.
One egg-white, beaten.
A little cornstarch water, rendered chicken fat.
Marinate the fish and shrimp in one tablespoon cornstarch whisked with one tablespoon sherry and an eggwhite for half an hour. Meanwhile steam the soaked sharkfin and conpoy until the conpoy can be pulled apart into shreds.
Heat oil, sauté scallion and ginger. Sizzle with sherry, add the stock, bring to a boil. Add the sharkfin, crab, sea -cucumber, bamboo shoots and black mushrooms, bring back to a boil, add the fish, shrimp and shredded conpoy, raise back to a boil. Stir-in a little cornstarch water to velvetize, along with the rendered chicken fat, and while stirring drizzle in the beaten egg white to form thin whisps.
魚翅 YÜ CHI
SHARK FIN
To prepare sharkfin for the table, you must start several days ahead. Soak it in several changes of water for three days. Then simmer it on very low heat for two or three hours, with some ginger and scallion. Drain, discard the ginger and scallion, and rinse the fin. Now peel off the skin and remove the bone in the centre. Simmer again for two or three hours in a mixture of water and stock, with ginger and scallion. Drain, rinse, repeat.
At this point is should be ready for pre-cooking: immerse in stock with ricewine or sherry, plus ginger and scallion. Simmer for half an hour or so, then drain and rinse again.
At this point you can use it in the recipes.
There are stores where you can buy fabulously clean sharkfin which requires far less effort. Ask the shopkeeper for instructions and pointers, because he or she probably knows best how to deal with the product.
Recently I was at one such shop, which had several absolutely beautiful fins, lordy my mouth just watered at the sight. I ended up purchasing more stuff there than I had originally gone in to get. It's a lovely shop - warm and inviting, with friendly knowledgeable owners.
No, shan't mention the name or address of the business. Don't want a bunch of ever-so-superior middle-class know-it-alls outside raising a ruckus.
Notes: Black mushrooms (香菇 heung gu) need about half an hour of soaking before use. The soaking liquid can be added to the soup.
Conpoy (乾貝) is dried scallop, widely available in Chinatown. It is worth buying good quality conpoy, large ones with a bright hue and sharp edges. Conpoy is also called 乾瑤柱 (gon yiu chyu - 'dried jade supports') and 江瑤柱 (gong yiu chyu - 'river jade supports').
In addition to banquet preparations, it can be used in many simpler dishes for a texturally interesting seafood note. It is likewise very delicious in congee.
And it probably also irritates some people, just like everything else.
* * * * * * * *
BTW, there’s a previous post with a shark fin soup recipe here:
http://atthebackofthehill.blogspot.com/2010/11/chinese-slimy-things.html
I also mention bird's nest and sea cucumber in that post, but the recipe is the real reason to read it. It's one of my all-time favourite dishes, one which I do particularly well. And it's so easy!
Your feedback will be keenly appreciated.
==========================================================================
NOTE: Readers may contact me directly:
LETTER BOX.
All correspondence will be kept in confidence.
==========================================================================
They are appalled that living animals are sold. Why can't 'those people' buy old dead grey supermarket spongy meat like everybody else!?!
It struck me that objecting to the culinary customs of Asians is a very white thing to do.
As well as very Californian.
Years ago I remember protestors outside a Chinatown food emporium screaming in outrage because live animals were being sold there. They were really upset that Chinese people eat animals. One woman got into an argument with a customer and started yelling about “barbaric f*&^ing foreigners”, and how everybody should act American.
It was, of course, typically San Franciscan.
There have been other protests against Chinese habits. Many activists genuinely cannot understand why being offensive, and insulting other people, can actually be considered offensive and insulting.
It's sincere! And for a good cause!
The self-appointed guardians of the Great White Way love their less-than-white fellow-Americans.
Right up to the point where 'those people' stop acknowledging superiority.
ASSEMBLY BILL 376
In that vein, there are a huge number of comments on various internet fora discussing the proposed ban on the sale and distribution of shark fin in California that demonstrate a certain level of arrogance.
Bigotry, even. And outright cultural hatred.
Until I read the rhetoric which many concerned San Franciscans had spewn, I too was somewhat opposed to sharkfin soup.
It has its place, but certain practices definitely need to be limited.
.........
After reading the bile of a whole bunch of pissant swine on the internet, however, and their flagrant racist venom towards State Senator Leland Yee, I would rather that sharks go completely extinct than that such a bunch of snobby, snotty, blinkered, intolerant, stiff-arsed hatefilled self-righteous puss-barfing bigoted cretins succeed in getting sharkfin soup banned.
Follow two recipes, both delicious.
1. 蟹肉把翅 - 'Crab Meat Clutched Fin' (hai yiuk pa chi): Braised sharkfin with crab meat sauce in thick soup. A simple classic preparation.
2. 錦繡海上鮮 - 'Brocade Embroidery Upon Ocean Freshness' (gam sau hoi seung sien): Sharkfin in assorted seafood soup with fish meat, crab, shrimp, clams, bamboo shoots, black mushrooms, etcetera.
蟹肉把翅 HAI YIUK PA CHI
[Enough for a party of four to six people.]
One cup soaked shark fin.
Half cup crab meat.
Quarter cup sherry.
Two scallion.
Two slices ginger.
Two TBS oil.
One TBS soy sauce.
Six cups superior stock.
Pinch of sugar.
Pinch of ground white pepper.
A little cornstarch water, rendered chicken fat.
Simmer shark fin in two cups stock with one scallion and one slice ginger for an hour. Drain, discard liquid, ginger, scallion.
Heat the oil at the bottom of a soup pot, sauté the remaining scallion and ginger a few seconds, enough to temper the oil, then remove. Add the crab meat, stir around briefly, sizzle with sherry.
Pour in the remaining four cups of stock, soy sauce, sugar, pepper. Bring to a boil, add the shark fin, turn low and simmer for about ten minutes.
Thicken with a little cornstarch water, add a little chicken fat for glossiness and flavour.
Note: this soup can be frozen with little loss of quality. But there probably won't be any left, even if there's only two of you at the table.
錦繡海上鮮 GAM SAU HOI SEUNG SIEN
[Enough for a party of six to eight people.]
Half cup soaked sharkfin.
Half cup cooked crab.
Half cup peeled fresh shrimp.
Half cup chopped white-fleshed fish.
Quarter cup soaked sea cucumber, sliced.
Quarter cup bamboo shoot, sliced.
Quarter cup soaked black mushroom, sliced.
A dozen little clams, shelled (optional - I leave them out).
Three large conpoy.
One scallion, coarse cut.
A little sliced ginger.
Two to four TBS sherry.
Six cups superior stock.
Pinch of sugar.
One egg-white, beaten.
A little cornstarch water, rendered chicken fat.
Marinate the fish and shrimp in one tablespoon cornstarch whisked with one tablespoon sherry and an eggwhite for half an hour. Meanwhile steam the soaked sharkfin and conpoy until the conpoy can be pulled apart into shreds.
Heat oil, sauté scallion and ginger. Sizzle with sherry, add the stock, bring to a boil. Add the sharkfin, crab, sea -cucumber, bamboo shoots and black mushrooms, bring back to a boil, add the fish, shrimp and shredded conpoy, raise back to a boil. Stir-in a little cornstarch water to velvetize, along with the rendered chicken fat, and while stirring drizzle in the beaten egg white to form thin whisps.
魚翅 YÜ CHI
SHARK FIN
To prepare sharkfin for the table, you must start several days ahead. Soak it in several changes of water for three days. Then simmer it on very low heat for two or three hours, with some ginger and scallion. Drain, discard the ginger and scallion, and rinse the fin. Now peel off the skin and remove the bone in the centre. Simmer again for two or three hours in a mixture of water and stock, with ginger and scallion. Drain, rinse, repeat.
At this point is should be ready for pre-cooking: immerse in stock with ricewine or sherry, plus ginger and scallion. Simmer for half an hour or so, then drain and rinse again.
At this point you can use it in the recipes.
There are stores where you can buy fabulously clean sharkfin which requires far less effort. Ask the shopkeeper for instructions and pointers, because he or she probably knows best how to deal with the product.
Recently I was at one such shop, which had several absolutely beautiful fins, lordy my mouth just watered at the sight. I ended up purchasing more stuff there than I had originally gone in to get. It's a lovely shop - warm and inviting, with friendly knowledgeable owners.
No, shan't mention the name or address of the business. Don't want a bunch of ever-so-superior middle-class know-it-alls outside raising a ruckus.
Notes: Black mushrooms (香菇 heung gu) need about half an hour of soaking before use. The soaking liquid can be added to the soup.
Conpoy (乾貝) is dried scallop, widely available in Chinatown. It is worth buying good quality conpoy, large ones with a bright hue and sharp edges. Conpoy is also called 乾瑤柱 (gon yiu chyu - 'dried jade supports') and 江瑤柱 (gong yiu chyu - 'river jade supports').
In addition to banquet preparations, it can be used in many simpler dishes for a texturally interesting seafood note. It is likewise very delicious in congee.
And it probably also irritates some people, just like everything else.
* * * * * * * *
BTW, there’s a previous post with a shark fin soup recipe here:
http://atthebackofthehill.blogspot.com/2010/11/chinese-slimy-things.html
I also mention bird's nest and sea cucumber in that post, but the recipe is the real reason to read it. It's one of my all-time favourite dishes, one which I do particularly well. And it's so easy!
Your feedback will be keenly appreciated.
==========================================================================
NOTE: Readers may contact me directly:
LETTER BOX.
All correspondence will be kept in confidence.
==========================================================================
Wednesday, November 10, 2010
CHINESE SLIMY THINGS
There are a number of edible substances much beloved by the Chinese and by nearly no one else. It's a textural thing - most waspy Wasps aren't much into toothsome qualities, as proven by their very Anglo appreciation for such inedible substances as boiled-to-death vegetables and overcooked chicken. The pleasantly mucilaginous mouth-feel of some foods has unfortunate associations for waspy Wasps.
A bit sad, really. There is so much good to eat that y'all really ought to explore.
But on the other hand, if you did do so, there would be far less to go around. So don't
Unless you're reading this.
In which case go ape.
燕窩 BIRDS NEST - YIN WO
Bird's Nest is used in both savoury soups and sweet dessert-type soups, and is considered excellent for women. It is thought to be tonifying, especially to the delicate feminine tissues, and also good for the skin. Consequently cheaper grades of bird's nest show up in a number of patent preparations, usually in unimpressive quantity at extraordinary price. Like many such gelatinous substances there are substitutes which are just as healthy that don't cost nearly as much.
When used in cooking, the taste is very mild and unobjectionable. When employed as part of an ostentation-feast, more flavoursome ingredients are often added. The result is quite pleasant.
Soaking time before use: less than an hour. It absorbs water enormously.
海參 SEA CUCUMBER - HOI SAAM
This is the dried body of a Holothuroid slug. For any number of reasons this is believed to be good for male virility and potency - you can probably figure out why, and we need not go there. Culinarily its main appeal is the capacity to soak up flavour from the other ingredients used in the dish. Texturally it is not at all unloveable either. Like with bird's nest, such ingredients as Chinese ham, wood ears, black mushroom, and chicken stock are used to oomph it up.
In my opinion the result is far better than bird's nest. May have something to do with my regard for my Johnson, but I doubt it.
Soaking time before use: Several days. After the first boil-up and simmering, it is rinsed and cleaned thoroughly, then resoaked in several changes of water to rehydrate.
魚翅 SHARK FIN - YÜ CHI
Sharkfin is the be-all and end-all of luxury, and quite the most expensive of the three. And in some ways, it really is worth it. The textural effect is quite interesting - strands of protein-rich cartilage reduced to easily eaten toothsomeness. Nutritionally its value is mainly that it is extraordinarily high in protein (up to 80%), low in fat. Yes, like all expensive slimy ingredients, it is alleged to be good for your testicles or ovaries, or whatever else is connected to your squidgies. Pay that no mind.
Soaking time before use: Several days. The dried fin is first soaked for two or three day in several changes of water, before being simmered for a few hours on low heat with a little ginger and scallion. It is taken out, rinsed to cool, and the skin is removed as well as the bony bit down the centre. Then it is simmered again for three hours in clean water or stock, with ginger and scallion, drained and rinsed.... and simmered AGAIN for three hours in clean water or stock, with ginger and scallion. All soaking and simmering liquid is, of course, thrown out. After this, it is ready for its final precook: stock, ricewine, ginger and scallion. About an hour. Rinse, drain. And now it is finally ready for use.
I know what you're thinking..... "why", you are asking yourself, "all this fuss? Why even bother?"
魚翅湯 SHARK FIN SOUP - YÜ CHI TONG
6 - 8 oz Sharkfin, ready for use.
4 - 6 Cups superior stock or clear broth (高湯 - ko tong).
Quarter cup Cantonese roast duck (燒鴨 - siu ngaap), boned and shredded.
Quarter cup soaked trimmed sliced black mushroom (香菇 - heung gu).
Quarter cup whole shelled shrimp.
Quarter cup chopped baby bokchoi(小白菜 - siu pak tsoi).
4 Tbs Sherry.
2 Tbs Soy Sauce.
2 Tbs Cornstarch, mixed with equal amount water.
Ginger, two or three slices.
Scallion, two or three stems, in two or three inch pieces.
Ground white pepper, sesame oil, finely minced scallion, Tabasco.
Heat about three TBS oil in a wok. Add the ginger slices and the scallion pieces. Whack around briefly, and before the scallion burns remove it, followed by the ginger slices. This 'tempers' the oil.
Now pour in the stock, sherry, and soy sauce, taking care not to splash or burn yourself. Bring to a boil, turn low to simmer. Add the shark fin, followed by the roast duck, black mushrooms, and shrimp. Add the bokchoi, stir in the cornstarch to thicken, and adjust taste with ground white pepper, a delicate drizzle of sesame oil, a few drops Tabasco. Garnish with the minced scallion and serve.
I probably should mention at this point that this is NOT the standard shark fin soup, nor even, strictly speaking, a traditional treatment. You see, I have used both roast duck and baby bokchoi. The first because I love the added taste, the second because of the visual appeal and the texture.
There are in fact many ways of presenting sharkfin. Some are more luxurious than others.
You will probably also enjoy these three:
蟹肉扒翅 - 'Crab Meat Clutched Fin' (hai yiuk pa chi): Braised sharkfin with crab meat sauce in thick soup. A simple classic preparation.
錦繡海上鮮 - 'Brocade Embroidery Upon Ocean Freshness' (gam sau hoi seung sien): Sharkfin in assorted seafood soup with fish meat, crab, shrimp, clams, bamboo shoots, black mushrooms, and one whole lot of wonderful stuff.
通天排翅 - 'Connect to Heaven Arrayed Fin' (tong tien paai chi): Cleaned sharkfin stewed entire, decanted into a shallow bowl and laved with a rich brown sauce. The fin strands are aligned, and bent over gracefully because of the softness after cooking. This is a beloved Pekingese dish, by the way.
AFTERWORD
Why should you prepare sharkfin soup yourself instead of simply ordering it at a restaurant?
Firstly, it is a bit expensive. Most restaurants offer it at anywhere from twenty dollars per bowl (rare) to upwards of a hundred dollars per bowl in very fancy (i.e.: pretentious) places.
If you make it yourself, it is more affordable by much more than half, and the noise of the other diners (熱熱鬧鬧 - yityitnaunau) won't distract you.
Secondly, can you think of anything more suitable for Valentine's Day? Sharkfin soup, perfectly prepared. Far better than chocolates!
There you'll be, just the two of you ......... you'll be drinking in her lively brown eyes, pale ivory skin, dark dark hair. Glimmering candlelight, sparkling champagne flutes, fine china, damask. Just the two of you and a tureen of sharkfin soup. A soft little hand lifts a porcelain spoon......
==========================================================================
NOTE: Readers may contact me directly:LETTER BOX.
All correspondence will be kept in confidence.
==========================================================================
A bit sad, really. There is so much good to eat that y'all really ought to explore.
But on the other hand, if you did do so, there would be far less to go around. So don't
Unless you're reading this.
In which case go ape.
燕窩 BIRDS NEST - YIN WO
Bird's Nest is used in both savoury soups and sweet dessert-type soups, and is considered excellent for women. It is thought to be tonifying, especially to the delicate feminine tissues, and also good for the skin. Consequently cheaper grades of bird's nest show up in a number of patent preparations, usually in unimpressive quantity at extraordinary price. Like many such gelatinous substances there are substitutes which are just as healthy that don't cost nearly as much.
When used in cooking, the taste is very mild and unobjectionable. When employed as part of an ostentation-feast, more flavoursome ingredients are often added. The result is quite pleasant.
Soaking time before use: less than an hour. It absorbs water enormously.
海參 SEA CUCUMBER - HOI SAAM
This is the dried body of a Holothuroid slug. For any number of reasons this is believed to be good for male virility and potency - you can probably figure out why, and we need not go there. Culinarily its main appeal is the capacity to soak up flavour from the other ingredients used in the dish. Texturally it is not at all unloveable either. Like with bird's nest, such ingredients as Chinese ham, wood ears, black mushroom, and chicken stock are used to oomph it up.
In my opinion the result is far better than bird's nest. May have something to do with my regard for my Johnson, but I doubt it.
Soaking time before use: Several days. After the first boil-up and simmering, it is rinsed and cleaned thoroughly, then resoaked in several changes of water to rehydrate.
魚翅 SHARK FIN - YÜ CHI
Sharkfin is the be-all and end-all of luxury, and quite the most expensive of the three. And in some ways, it really is worth it. The textural effect is quite interesting - strands of protein-rich cartilage reduced to easily eaten toothsomeness. Nutritionally its value is mainly that it is extraordinarily high in protein (up to 80%), low in fat. Yes, like all expensive slimy ingredients, it is alleged to be good for your testicles or ovaries, or whatever else is connected to your squidgies. Pay that no mind.
Soaking time before use: Several days. The dried fin is first soaked for two or three day in several changes of water, before being simmered for a few hours on low heat with a little ginger and scallion. It is taken out, rinsed to cool, and the skin is removed as well as the bony bit down the centre. Then it is simmered again for three hours in clean water or stock, with ginger and scallion, drained and rinsed.... and simmered AGAIN for three hours in clean water or stock, with ginger and scallion. All soaking and simmering liquid is, of course, thrown out. After this, it is ready for its final precook: stock, ricewine, ginger and scallion. About an hour. Rinse, drain. And now it is finally ready for use.
I know what you're thinking..... "why", you are asking yourself, "all this fuss? Why even bother?"
魚翅湯 SHARK FIN SOUP - YÜ CHI TONG
6 - 8 oz Sharkfin, ready for use.
4 - 6 Cups superior stock or clear broth (高湯 - ko tong).
Quarter cup Cantonese roast duck (燒鴨 - siu ngaap), boned and shredded.
Quarter cup soaked trimmed sliced black mushroom (香菇 - heung gu).
Quarter cup whole shelled shrimp.
Quarter cup chopped baby bokchoi(小白菜 - siu pak tsoi).
4 Tbs Sherry.
2 Tbs Soy Sauce.
2 Tbs Cornstarch, mixed with equal amount water.
Ginger, two or three slices.
Scallion, two or three stems, in two or three inch pieces.
Ground white pepper, sesame oil, finely minced scallion, Tabasco.
Heat about three TBS oil in a wok. Add the ginger slices and the scallion pieces. Whack around briefly, and before the scallion burns remove it, followed by the ginger slices. This 'tempers' the oil.
Now pour in the stock, sherry, and soy sauce, taking care not to splash or burn yourself. Bring to a boil, turn low to simmer. Add the shark fin, followed by the roast duck, black mushrooms, and shrimp. Add the bokchoi, stir in the cornstarch to thicken, and adjust taste with ground white pepper, a delicate drizzle of sesame oil, a few drops Tabasco. Garnish with the minced scallion and serve.
I probably should mention at this point that this is NOT the standard shark fin soup, nor even, strictly speaking, a traditional treatment. You see, I have used both roast duck and baby bokchoi. The first because I love the added taste, the second because of the visual appeal and the texture.
There are in fact many ways of presenting sharkfin. Some are more luxurious than others.
You will probably also enjoy these three:
蟹肉扒翅 - 'Crab Meat Clutched Fin' (hai yiuk pa chi): Braised sharkfin with crab meat sauce in thick soup. A simple classic preparation.
錦繡海上鮮 - 'Brocade Embroidery Upon Ocean Freshness' (gam sau hoi seung sien): Sharkfin in assorted seafood soup with fish meat, crab, shrimp, clams, bamboo shoots, black mushrooms, and one whole lot of wonderful stuff.
通天排翅 - 'Connect to Heaven Arrayed Fin' (tong tien paai chi): Cleaned sharkfin stewed entire, decanted into a shallow bowl and laved with a rich brown sauce. The fin strands are aligned, and bent over gracefully because of the softness after cooking. This is a beloved Pekingese dish, by the way.
AFTERWORD
Why should you prepare sharkfin soup yourself instead of simply ordering it at a restaurant?
Firstly, it is a bit expensive. Most restaurants offer it at anywhere from twenty dollars per bowl (rare) to upwards of a hundred dollars per bowl in very fancy (i.e.: pretentious) places.
If you make it yourself, it is more affordable by much more than half, and the noise of the other diners (熱熱鬧鬧 - yityitnaunau) won't distract you.
Secondly, can you think of anything more suitable for Valentine's Day? Sharkfin soup, perfectly prepared. Far better than chocolates!
There you'll be, just the two of you ......... you'll be drinking in her lively brown eyes, pale ivory skin, dark dark hair. Glimmering candlelight, sparkling champagne flutes, fine china, damask. Just the two of you and a tureen of sharkfin soup. A soft little hand lifts a porcelain spoon......
==========================================================================
NOTE: Readers may contact me directly:LETTER BOX.
All correspondence will be kept in confidence.
==========================================================================
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