experimental kitchens........ in HKG

The size of a Hong Kong kitchen is NOT suitable for experimentation.

#2, i will have to know who this guy is and why he is saying what he is saying, before i can start experimenting......

This 'grand experimentation' with the chillies... if u want me to do any more u will have to give me more details...... and just huffing about me not getting to it is not the route to take..... (that's a polite way to say.... what the hell do u want me to do with this stuff? I have already told u I do not make chili sauces from this stuff.... and do u want to use it for cooking, for eating... what...? I can make up a sauce that is completely useless.... like cin's chillies...... and she has the staff.....!!!!).

If u ask me what I would do with it... I would say... add olive oil.... BUT.... to which one.... 1) just the chili skins... 2) the leftover ingredients, incl peppercorns, lemongrass, seeds, and meat skin or 3) just the meat skins..... with a little bit of the other stuff......

I have separated the contents into three sections.... the chicken skin... very little, but will provide the meat flavour.....; the chili skins.... which will provide the spicy hot flavour, which in turn essentially highlights the taste of the ingredient used, but adds a hot spicy flavour...; then there is a bunch of peppercorns, lemon grass and 'ripe' chillies skins and seeds, which is the 'numbing' ingredient in the szchewan style that has been popularized in HK at this point.... I say that because i have no idea whether this is the correct procedure to prepare a szchewan dish... and u will remember my comments at Lumiere about the ma po tofu..... as being more spicy than necessary, having eaten it just about all over the world.... except for modern HK.... so ... I think it is due to this last batch of ingredients, ie, the peppercorns, lemongrass, onions and misc spices that they perhaps put into the food.... causing that 'numbing' feeling....., that i am confused about....

(I can consult with andrew on the ma po tofu if u'd like...)

but back to the experimentation...... i will continue, but there is no room or anything and I would have to wash up the blender, every time i use... and I still don't know how to use it at this point.....

anyways.... i will keep these ingredients separate... and we can discuss.... and i don't know if i agree with throwing the chicken skins out or pork rinds... they are too small to determine what they are useful for .......

and last but not least, what do u want me to make for this guy?

and u know know that i only got up the gumption to do the jap noodles because we were give the ponzu sauce... otherwise i would have not bothered... as it is, I know what it is and have used before....kikoman has the same thing, but i think the specialness in this one is the fact that sobayama specializes in udon and other noodles, so their ponzo... is probably special... and yes i do taste the difference... but it all depends again on the format.... ie kitchen, place, usage etc.....

ciao........

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