Comments on: Ying Du Reopens Minus Their Roast Pork/Duck Station

By: mfc

mfc — Wed, 05 Nov 2008 19:41:41 +0000

I thought that the wood commonly used for cutting boards is used precisely because it has natural anti-bacterial properties?

By: bionicgrrrl

bionicgrrrl — Wed, 05 Nov 2008 19:07:46 +0000

Just went by today, no meats in the window. I’m giving up.

By: Joshwa

Joshwa — Tue, 04 Nov 2008 16:11:45 +0000

Yeah, they just need some heat lamps or a hotbox or something to keep the temp above 140F (dangerzone is between 40F and 140F). That and a sanitizable cutting surface (not that those tree-trunk ones can’t be sanitized, rather that the DOH doesn’t recognize those sanitation methods (hot water and a good scrubdown with salt).

By: E

Tue, 04 Nov 2008 15:48:27 +0000

The DOH seems to hate the hanging meats in Chinese restaurants. There is a place in my neighborhood that had the same thing, and the DOH shut them down for it eventually. Now the hanging meats are gone.

By: ratchy

ratchy — Tue, 04 Nov 2008 15:16:17 +0000

the pork belly is actually pretty decent… it has been on the table for a while now… that plus the fried shrimp and a side of veggies… how can you go wrong

By: AL@1PP

AL@1PP — Tue, 04 Nov 2008 15:12:26 +0000

lunchbox buffet has had porkbelly on their steam tables since forever. It comes with tofu skins, pretty good in my opinion.