Hey Folks, I’ve been away on an amazing roadtrip at the beginning of the month, and recently I’ve been working to transfer this blog to a new server. Hence, the vacuum at Siuyeh.com. Did someone just drop a pin? HA. Funny. Hopefully, will have the (new) blog up and running soon. Cheerios.
Vince puts all of us foodies to shame by taking his love of food and boardgames to the next level.
We tried playing Foodie Fight just now and it was pretty hard. Between an experienced chef, a diehard foodie and a self-proclaimed food blogger (that’ll be me), we got about 30-40% of the questions right. These are some of the simpler ones:
Q: Who was the host of America’s first TV cooking show, I LOVE TO EAT, which debuted in 1946?
A: James Beard (The equivalent of the Oscars for chefs is also aptly named “The James Beard Foundation Awards”)
Q: How many bubbles are there in a bottle of Champagne?
A: About 49 million (You learn something new everyday!)
Q: What food did Julius Caesar introduce to Rome in 40 B.C.?
This one was much easier. We hit like 80-90% of these questions correctly. Its got more practical questions for those who are into wine, food preparation & cooking, etc.
I told you we’re serious losers foodies!
The Big Mac index* by the Economist is nothing new, but here’s something else the economics of a Big Mac derives. Preeeeetty interesting stuff.
*And I quote “The Economist’s Big Mac index is based on the theory of purchasing-power parity, under which exchange rates should adjust to equalise the cost of a basket of goods and services, wherever it is bought around the world. Our basket is the Big Mac. The cheapest burger in our chart is in China, where it costs $1.30, compared with an average American price of $3.15. This implies that the yuan is 59% undervalued.”
Filed under: Miscellaneous | Tagged: 73 Cities, Big Mac Index, Fast-food Junkies, How Long It Takes a Worker on the Average Net Wage to Earn the Price of a Big Mac, Overvalued, Purchasing Power Parity, The Economist, UBS Report, Undervalued | 2 Comments »
An excerpt from BW, which I find quite amusing. The amount of food consumed at an NFL team’s training camp can probably feed a family in rural China for years. Kinda reminded of the time when news broke out during the BJ Olympics that Phelps consumes some 12,000 calories a day or sth like that, single-handedly taking the phrase “get in my belly” to a whole new level.
Last week, the Chargers’ Antonio Cromartie was fined $2,500 for using Twitter to complain about the food at training camp. But the cornerback didn’t go into detail about what on his plate was so “nasty.”
It wasn’t likely lasagna, as lunch reportedly came from the Brigantine (seafood) and Peohe’s (tropical seafood), two of San Diego’s more popular restaurants. So maybe Cromartie doesn’t like fish. Whatever his non-beef, there was plenty of it. The Atlanta Constitution claims that 4,800 pounds of chicken will be eaten during the Falcons’ training camp meals; the team is also expected to consume “600 pounds of bacon, 1,300 pounds of fish, and 500 gallons of milk.” In 2000 the Denver Broncos allegedly consumed 5,150 pounds of vegetables during training camp—and went on to win 11 games.
Athletes and food go hand to mouth. The Bills’ Terrell Owens’ new cereal, “TO’s,” was officially unveiled in late July; New York grocery store chain Tops Markets sold over 11,000 boxes in the first week. Ben Roethlisberger sells beef jerky in Pittsburgh, and Red Sox second baseman Dustin Pedroia markets his own salsa in Boston. IHOP just signed a short-term sponsorship deal with the NFL and has added “NFL Stuffed French Toast” and the “QB Scramble” to its menu. Even top chef Emeril Lagasse is jumping on the sports chuckwagon—he plans to open a sports-themed restaurant called Lagasse’s Stadium this fall at the Palazzo in Las Vegas.
Aside from Cromartie’s revelations, the gastronomic shocker of the week comes from the Dallas Cowboys, who are charging luxury suite patrons $60 for a plain cheese pizza. Let’s just hope it’s Texas-sized.
Rick Horrow is a leading expert in the business of sports. As CEO of Horrow Sports Ventures, he has been the architect of 103 deals worth more than $13 billion in sports and other urban infrastructure projects. He is also the sports business analyst for CNN, Fox Sports, and the Fox Business Channel.
Filed under: Miscellaneous | Tagged: 12000 Calories, Antonio Cromartie, Atlanta Constitution, Brigantine, Chargers, Dallas Cowboys, Denver Broncos, Emeril Lagasse, Falcons, Get In My Belly, Lagasse's Stadium, Las Vegas, Lasagna, Michael Phelps, New York, NFL, Palazzo, Peohe, San Diego, Tops Market | Leave a comment »
A bit late to be writing up about this since the Tea Fair (and the Hong Kong Food Expo) has already ended. Although I wasn’t there to witness the Milk Tea Challenge live on Sunday, I was there on Friday and Saturday and every time I walked past the milk tea booth, I was quite tempted to try those thick, smooth and aromatic milk tea that has become as iconic a Hong Kong symbol as the Bauhinia blakeana … umm, perhaps even more so.
How’s this for the Hong Kong flag? The MTSAR.
Anyway, here’s the recipient of the respective awards for the Milk Tea Challenge:
Bronze: 鄭記士多 (These lunatics here serve HK$68 glass of milk tea. Nutcase. I will try it though … once.)
Runner-ups: 魚菜消費合作社, 扒王之王, 锦城餐厅
So what happened to Lan Fong Yuen (蘭芳園)?! Some say they’ve already proved themselves and they see no need for this kind of promotion. Others say the folks at Lan Fong Yuen can’t handle the pressure of coming in second place or lower. Or maybe the whole things rigged, although I do stand by the decision with 太興燒味餐廳 – they really do serve some pretty damn smooth milk tea. Well, regardless of it all … I think its a great marketing gimmick and its good for the Hong Kong-Milk Tea image and business.
Anyway, moving swiftly on to real Chinese tea. Not far from where all the action was, gathered another pocket of traders, retailers and visitors curious to learn more about an up-and-coming tea brand: Essense Tea.
The booth did extremely well throughout the 3 days of the exhibition and generated A LOT of buzz, more so even than Ying Kee Tea House (英記茶莊) just opposite. Chua Lam (蔡瀾), famous local food critic and wine & tea connoisseur was amongst one of many such celebrities to drop to say hello.
So what’s so special about this Essense Tea? Think: the best bag of tea your grandparents saved for some grand occasion, placed inside a state-of-the-art tea bag (produced in Japan), sealed with nitrogen gas to preserve the freshness of the tea leaves (packaged in Hong Kong) … and all of this began with a passion, philosophy and principle that tea should be shared. This whole tea-drinking culture might just really pick up amongst young 20-40 year-olds.
As of right now, only 3 types of teas are offered. They are:
Baiyaqilan Oolong TeaGolden Tip Red TeaHubei Steamed Green Tea
- Baiyaqilan Oolong Tea
- Golden Tip Red Tea
- Hubei Steamed Green Tea
And Essense Tea is keeping a tight-lip as to what other exotic tea flavours they’ll be offering soon. It certainly won’t be the more common names you find in the Lipton collection. Stay tuned for more on their website.
Essense was founded on the principle that tea is a gift to be shared, so we strive to offer fine teas to please every palette. We feel that a variety of savory teas should be accessible to everyone, not just the privileged few.
To that end we are always scouring the world for teas, both traditional and exotic, for all occasions; from weddings to Sunday afternoons, as presents or for personal enjoyment.
As we share the gift of tea with you, we hope you share Essense with your friends and family.
Our pleasure and passion are sharing the joy and serenity found in a good cup of tea.
We are committed to offering a variety of delectable teas from around the world, a blend of class and culture.
To achieve this goal, we have teamed up our tea connoisseurs with world-class suppliers to deliver a sensation to savor; each cup, every cup.
Note: Photos taken with a BlackBerry Curve 8900
Disclaimer: Essense Tea was founded and owned by a dear friend of the writer at Siuyeh.com.
Credit: Special thanks to Go Public for creating the flag for use in this article.
Filed under: Hong Kong, Miscellaneous | Tagged: Essense Tea, 鄭記士多, 锦城餐厅, 蘭芳園, 魚菜消費合作社, Hong Kong, Hong Kong Convention Center, Hong Kong Food Expo, Lan Fong Yuen, Milk Tea Challenge, Milk Tea Competition, Tea Fair, 大發餐厅, 太興燒味餐廳, 扒王之王 | Leave a comment »
Edit: I got schooled. “Sweating” is a cooking technique and according to Wikipedia, is the gentle heating of coarsely cut vegetables in a little oil or butter, with frequent stirring and turning to insure that any emitted liquid will evaporate. Sweating usually results in tender, sometimes translucent, pieces. Sweating is often a preliminary to further cooking in liquid; onions, in particular, are often sweated before including in a stew. This differs from sautéing in that sweating is done over a much lower heat, sometimes with salt added to help draw moisture away, and making sure that little or no browning takes place. I owe an apology to the person who searched that.
Another random search hit Siuyeh tonight. What is this? Can someone fill me in? Sounds delicious.