[batgung]

Just wondering if any of you have heard of Harden's. It's the leading restaurant guide in the UK. Similar concept to Zagat but better and more user friendly. If it comes to HK and other Asian cities, would you buy it?

The best thing about it is that it is 100% objective. No advertising from restaurants. Only honest opinions. It is published on an annual basis. The moto is to "tell it as it is", so you will find it quite critical of the places that are sub-standard. And it's all based on consumers' views, not the subjective/biased view of one or two editors.

[GraemeK]

i don't bother with guide books for dining at all, as i'd like to think i was more easy going than the reviewer and not really get upset about some of the things they fuss about - e.g. 'service' - restaurants have on and off days, so to be accurate a number of reviews over a set period under similar conditions would be required.. i just follow my nose and instinct.

[batgung]

that's exactly what Harden's try to achieve. Their reviews will be based on over 1,000 consumer reviews. And of course, the editor will personally review everything to ensure consistency.

[lazarus]

Personally.... i just try a restaurant. As different people have different taste.

freshly chopped dog meat anyone? how about snake?

[Jlite]

Yeah me too lazarus,

You might want to try just over the boarder in mainland China, I would have been glad to have seen freshly chopped dog meat and snake on the menu. Once I was offered freshly just-boiled pigs brains!.

[Boris]

Pigs brains?
Dont knock it till you've tried it!
Was offered it as its a delacy in the countryside of Shandong Province, Suprisingly good.

[kombuchakid]

You guys should head over a couple of borders and have some Bhang.
Actually you can almost make it here in honkers.

With the weekend coming up, you might find use for this recipe for bhang from Flavors of India by Shanta Nimbark Sacharoff.

• 2 cups water
• 1 ounce marijuana (fresh leaves and flowers of a female plant preferred)
• 4 cups warm milk
• 2 tablespoons blanched and chopped almonds
• 1/8 teaspoon garam masala [a mixture of cloves, cinnamon, and cardamon]
• 1/4 teaspoon powdered ginger
• 1/2 to 1 teaspoon rosewater
• 1 cup sugar

Bring the water to a rapid boil and pour into a clean teapot. Remove any seeds or twigs from the marijuana, add it to the teapot and cover. Let this brew for about 7 minutes. Now strain the water and marijuana through a piece of muslin cloth, collect the water and save. Take the leaves and flowers and squeeze between your hands to extract any liquid that remains. Add this to the water. Place the leaves and flowers in a mortar and add 2 teaspoons warm milk. Slowly but firmly grind the milk and leaves together. Gather up the marijuana and squeeze out as much milk as you can. Repeat this process until you have used about 1/2 cup of milk (about 4 to 5 times). Collect all the milk that has been extracted and place in a bowl. By this time the marijuana will have turned into a pulpy mass. Add the chopped almonds and some more warm milk. Grind this in the mortar until a fine paste is formed. Squeeze this paste and collect the extract as before. Repeat a few more times until all that is left are some fibers and nut meal. Discard the residue. Combine all the liquids that have been collected, including the water the marijuana was brewed in. Add to this the garam masala, dried ginger and rosewater. Add the sugar and remaining milk. Chill, serve, and enjoy. It seems a bit labor intensive, but then it is meant as an offering to Shiva.

[Max]

COOL! I'm in .....what about the rest?

[HKFella]

Egad! Is posting that legal, KIA? Heck! - time to tighten up cyber-patrol controls on kids' desktops?

[Jlite]

Pigs brains?
Dont knock it till you've tried it!
Was offered it as its a delacy in the countryside of Shandong Province, Suprisingly good.

Still not convinced Boris, still, if you like it, carry on.