Daily Archives: February 19, 2013

Moonstar Buffet Daly City

Established in 1991, Moonstar’s original location in San Francisco was an upscale restaurant with an elegant and relaxing atmosphere. Now in Daly City, enjoy lively and pleasant surroundings. The concept of Moonstar restaurant is food-driven, with a menu that offers a broad selection of cuisine. The restaurant features seating for over 500 guests and an exhibition style open ktichen easily viewed from the dining room. The quality of our food stands apart from the other buffet restaurant in the Bay Area. Using only the freshest highest quality ingredients and our unbeatable formula for producing excellent food at rock bottom prices!

Lapsang Souchong – Black Tea

Ingredients: Organic black tea from Fujian, China. Flavor Profile: Astringent, bold, and downright smoky. Lapsang Souchong is famous for its aroma that suggests smoke-cured meat, or delicious bacon, but the flavor is lightly tarry, subtly sweet, and potently smokey. Tea Story: Pine-smoked intensi-tea. Lapsang Souchong has been withered over pine or cedar fires, pan-fired, rolled, and roasted, before finally drying in bamboo baskets over burning pine. Lapasang Souchong is not for the faint-hearted. Unlike anything else, and totally unmistakable. Lapsang is an unusual, exotic delight with milk and sugar. Or try some with some almond milk and honey when gathered around a mountain campfire, or dining-room candle. Samovarian Poetry: Zealously tarry, ancient & smoky. Delicious with milk & sugar. Food Pairings: Lapsang Souchong is great paired with spicy or salty foods. The smoky flavor especially compliments smoked fish and poultry. A classic desert pairing is Lapsang Souchong and chocolate: pot de creme, truffles, or eclair. Burnt caramel and Lapsang are also a well- mirrored flavor treat. Think creme brule. Many a San Francisco chef has come to us to buy our Lapang Souchong wholesale for use in their kitchen. The pine smoke depth of this tea has made its way into marinades and baked onto poultry and fish. At the tea lounge we pair it with our Smoked Salmon dishes, Ginger Quinoa Waffle, Wasabi-Ceasar salad, and Chinese style stir-fry. For more information: shop.samovarlife.com
Video Rating: 5 / 5

Best Bruce Lee Fight Scenes : Fatal Fury – Mashup HD Movie

Bruce Lee’s Best Fight Scenes from films such as Fists of Fury and many more! Subscribe to MASHUPS: bit.ly Best Bruce Lee Fight Scenes : Fatal Fury – Mashup HD Movie Bruce Lee (born Lee Jun-fan; 27 November 1940 — 20 July 1973) was a Chinese American, Hong Kong actor, martial arts instructor, philosopher, film director, film producer, screenwriter, and founder of the Jeet Kune Do martial arts movement. He is widely considered by many commentators, critics, media and other martial artists to be the most influential martial artist, and a cultural icon. Lee was born in San Francisco to parents of Hong Kong heritage but was raised in Hong Kong until his late teens. Lee emigrated to the United States at the age of 18 to claim his US citizenship and receive his higher education.[9] It was during this time that he began teaching martial arts, which soon led to film and television roles. His Hong Kong and Hollywood-produced films elevated the traditional Hong Kong martial arts film to a new level of popularity and acclaim, and sparked a major surge of interest in Chinese martial arts in the West in the 1970s. The direction and tone of his films changed and influenced martial arts and martial arts films in Hong Kong and the rest of the world, as well. He is noted for his roles in five feature-length films: Lo Wei’s The Big Boss (1971) and Fist of Fury (1972); Way of the Dragon (1972), directed and written by Lee; Warner Brothers’ Enter the Dragon (1973), directed by Robert Clouse

Asian Salmon Tartare Recipe

Tartare of salmon marinated with spring onions, coriander, chilli, sesame oil and lime juice. Ingredients: (For 6 people) Salmon : 500 gram(s) Sesame oil : 15 Millilitres Fresh ginger : 15 gram(s) Olive oil : 30 Millilitres Lime juice : 15 Millilitres Fine salt : 6 Pinch(es) Freshly ground black pepper : 6 Turn(s) Spring onion(s) : 1 Whole Fresh coriander : 1/4 bunch(es) Red chili(es) : 1 Whole Fresh coriander : 20 sprig(s) Recipe: Finely chop the spring onion, the red chilli and the 1/4 bunch of coriander. Finely chop the salmon into half centimetre cubes. Add the sesame oil, olive oil, chopped ginger, chilli, spring onion and coriander to the salmon and mix. Season with salt and pepper. Leave to marinade for half an hour. Serve on china spoons as a canape and garnish with a sprig of coriander. Chef’s tip: Use only the freshest skinned and boned salmon possible when making these canapes. To see the full recipe visit www.atelierdeschefs.co.uk
Video Rating: 4 / 5

Darren to the Rescue!

dacaryBlogs – vlogging Mondays, Wednesday & Fridays Today, it’s Darren to the rescue of some lost tourists. Also, we get a sunny day and the British Grand Prix at Silverstone is coming! Plus, the 20 things we want to do and places we want to go in Las Vegas this year! ** See our NEW WEBSITE at www.dacaryblogs.com ** What would you like us to talk about? What would you like us to do? Let us know in the comments! ** SHOP for t-shirts and other cool stuff at http ** Find us on TWITTER at twitter.com ** Don’t miss out – find us on FACEBOOK at www.dacaryBlogs.com ** SEE MORE of our videos and comment at www.youtube.com
Video Rating: 5 / 5