31 May 2011

some progress...

Canada's health-care promises not met...

Provincial governments are making significant progress on the promises made in 2004 to improve health care, but there's still a lot of work to do, according to the Health Council of Canada.

The national agency released a report today, on how well the provinces, territories, and federal government are doing on meeting some of the specific commitments made in the 10-year health accord, struck in 2004.

Progress Report 2011 focuses on wait times, telephone health advice services, electronic health records, pharmaceuticals, and innovation.

"The good news is, we are cautiously optimistic about the future of health care in Canada.

"Our health care system has come a long way since the accord, however, there is still a lot of work to do to achieve the First Ministers' vision, indeed the vision of all Canadians — a more accessible, higher-quality and sustainable health-care system," said Dr. Jack Kitts, chair of the national agency, at a news conference in Ottawa.

He said the health council believes that with strong direction and continued investment in information systems, the goals set out by the country's health ministers in 2004 can be reached.

In 2004, the provinces and territories agreed to focus on cutting wait times for five clinical areas: cancer, heart, diagnostic imaging, joint replacements and sight restoration.

Several jurisdictions have expanded beyond those areas now because of the success reached in the initial areas, the health council reports, and there has also been progress on wait times.

"Today, wait times may very well be a success story of the accord.

"We've made progress, on wait times, because governments set targets, publicized them, and provided the funding to tackle them," Kitts said.

"Wait times are good evidence that progress can be made and sustained when health leaders develop an action plan, and stick to it."

Measuring progress on wait times is a complex task, the report said.

The health council says the provinces have far exceeded what was committed to.

The one area where jurisdictions are lagging behind in wait times is in diagnostic imaging, the.

While national benchmarks for wait times have been set, in some of the priority areas, none were established for diagnostic imaging, and only a few provinces have set their own.

Kitts said the health council would like to see the provinces set targets for other major practice areas, such as emergency room wait times and pediatric care.

Implementing a national pharmaceuticals strategy was a key pledge made in 2004.

The health council reported in 2009 that movement on the strategy had stalled and on Tuesday said, "Two years later, it has not gained momentum."

A national plan for catastrophic drug coverage was supposed to be part of that strategy, and little movement has been made on that front either, the report said.

The national agency, created in 2003 specifically to monitor progress on health-care renewal, said there has "been little concerted national action on pharmaceuticals in recent years".

Jurisdictions have been making their own changes to drug policies, including steps to bring down the prices of generic drugs, and expanding the scope of practice for pharmacists.

The health council said allowing pharmacists to do more helps increase access to health care for patients.

The provinces and territories are making progress on improving drug information systems, the health council reports, but they are slow in fulfilling a health accord promise to increase the practice of e-prescribing.

A significant area of progress on the drug policy front is greater co-operation among the provinces to expand existing joint purchasing programs.

Buying in bulk will drive costs down and in 2010 the provinces and territories agreed to develop a pan-Canadian approach to joint procurement for drugs and medical equipment.

"This is a major development for Canada," the health council said.

More than $4 billion has been spent by the federal and provincial governments on implementing electronic health records and by the end of 2010, an e-record was available for about 50 per cent of Canadians.

The health council said governments are making progress on developing the infrastructure for e-health records, but more doctors need to be encouraged to use them.

"Many physicians still rely on paper records, and until they go digital, their patients can't fully benefit from the electronic health record," said Kitts.

Sustained federal funding is key to accelerating the use of electronic health records, said Kitts.

Teletriage, providing health advice via telephone, is now widespread across Canada.

Prince Edward Island, Nunavut, and Northwest Territories are the only jurisdictions that don't have the service.

The health council report says there have been few evaluations of the programs, however, and it is planning on doing a separate report in the future on teletriage.

In the area of health innovation, the health council said the federal government has met its financial commitments to support health and science research in Canada.

It warns, Canada's progress, as a world leader in innovation, "remains to be determined", and it notes experts say there needs to be more action to bring health innovation to the patient's bedside.

The health council concludes that much of the progress on the 2004 health accord promises has come from individual jurisdictions taking action in the interests of their own residents.

It concludes, "the next push" lies in getting all governments to work together, across the whole spectrum of health care, in the interests of all Canadians, "which was the real promise of the accord."

"We think working together is the best way to go," said Kitts.

The health accord is set to expire in 2014, and discussions have already begun around re-negotiation of a new agreement between the federal and provincial governments.

Until the recent spring election campaign, Prime Minister Stephen Harper's Conservative government had said little about its plans for funding health care post-2014, should it still be in power.

Funding from Ottawa to the provinces and territories is currently legislated to increase by six per cent a year until 2014.

During the election campaign, Liberals promised to maintain that level of funding.

The Conservatives said they would do the same.

The NDP, now the Official Opposition, following the 02 May election, used today's report as an opportunity to criticize the Harper government, saying it has failed to show leadership on the health-care file.

“While health-care delivery is under provincial jurisdiction, the federal government still has an important role to play.

"They must bring together the provinces and territories, set measureable targets and outcomes.

"Only by doing this can the government ensure every Canadian, no matter where he or she lives, can have access to high-quality and timely health-care services,” said the NDP's health critic, Libby Davies.

Davies said "throwing more money into the system won't fix its problems", and "more leadership is needed".

In an interview with Evan Solomon, on Power and Politics, Kitts agreed, money alone is not the solution to address the system's ongoing challenges.

Money is needed, but so is a focus on making the system more efficient, said Kitts, adding "transformative change" is also required.

"Most health experts would agree, there's probably enough money in the system, there's enough human resources in the system, there's enough capacity in the system if we were to change transformatively how we deliver the service to maximize the use of those resources," he said in the interview.

Introducing more private delivery of health services should not be part of that change, said Kitts.

If the public system is reformed sufficiently, it can do a much better job than it is now, he said, and efforts should be concentrated on that first before considering another system.

lots...



funny pictures - And I can spit if you want, but I don't do poyson.




catattacks, in left eye!



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get fish...


Fish Market / iStockphoto

How to Shop Like a Chef, at the Seafood Counter...


How to get past the slime, scales, and fish eyes... to shop like a chef.

1. Check for freshness

Whole fish are usually cheapest and freshest, so have one filleted instead of buying pre-cut pieces.

When selecting a swimmer, look for bright, clear, protruding eyes, and shiny skin.

On fish fillets, the skin should also be glistening and metallic.

All seafood should smell of the ocean or clean water.

At home, wrap it tightly in plastic wrap, and set it on ice in the fridge until you cook it.

Related: The 18 Most Annoying Male Habits Explained

2. Make smart swaps

Is the fish you came for looking a little past its prime?

Don't derail your dinner; just get something with a similar texture and flavor.

Arctic char, salmon, and tuna are interchangeable, as are catfish and tilapia.

Ditto swordfish, halibut, and monkfish.

If there's no striped bass, you can sub in red snapper, sea bass, or mahimahi.

Related: 5 Dresses Every Woman Should Own

3. Use a fishmonger, if you can

Grocery stores often buy in bulk and freeze their catches, then thaw them in less-than-fresh batches.

A fishmonger gets fresh fish in, every day — and, if you live near water, probably goes to the boat himself to make his picks.

Fishmongers are great at answering all your questions about how to select, prep, and cook.

Once you find your perfect fish, try one of these delicious and surprisingly healthy fish recipes (ready in just 10 minutes!)

Read more: Serving Dish - Cooking Blog - Redbook


Permissions:
Reprinted with permission of Hearst Communications, Inc.



granny panties?



funny pictures history - For Those Hard To Buy For, Fidgety Females...




sticky keyboard...



funny food photos - Sticky Keys




nhl returns to winnipeg; so far, unofficially...



Winnipeg jersey (Canadian Press)

On 05 May, Jeff Malcovich made an unusual hockey purchase.

The former CBC Radio traffic reporter lives in Winnipeg, where the NHL's Atlanta Thrashers are headed.

The official name of the new Winnipeg franchise has been a subject of both debate and mystery since the move became a probability.

Malcovich decided to make an investment … as the owner of www.ManitobaThrashers.com.

According to the Winnipeg Sun, he dropped $30 for that URL, and for MantiobaThrashers.ca, telling the paper, "I play on a beer league hockey team, and we might change its name to the Thrashers, so it probably won't be a waste of money, either way."

From the Sun, Malcovich isn't alone:

"I've been reading in the news the new team may be called the Falcons, so I decided to scoop it up before someone else did," said Stonewall resident, Russ MacDougall, who bought FalconsHockey.net on 20 May.

"I guess it's like a lottery ticket."

MacDougall is hardly alone.

A number of sites relating to the Falcons, Jets, Thrashers, and even Bears, have been registered within the past few weeks as word has spread about the NHL's return.

As have Moose; check out what's on WinnipegMoose.com, an URL owned by Zago Creative.

Like the paper points out, NHL team sites, with its full name followed by a dot-com, simply redirect to their NHL.com team pages.

It still could be valuable real estate for anyone who owns a URL with a variation of the Winnipeg team name … although one would expect True North to have taken care of such matters before the big reveal.

For the record: WinnipegJets.com looks like this and Winnipeg-Jets.com looks like this and WinnipegJets.ca looks like this … and while True North owns Moosehockey.com, something called CondoReady, LLC has owned Jetshockey.com since 1999.

NHL 'jetting' to Winnipeg, from Atlanta...

WINNIPEG - The National Hockey League officially came home to Manitoba on Tuesday, greeted by thousands of fans in red, white, and blue Jets jerseys, cheering, waving flags, and playing impromptu games of street hockey.

"Our spirit is back!" said Braden Hill, decked out in a Jets jersey and hockey helmet, a Canadian flag draped on his back, like a cape.

"Our city lost it 15 years ago.

"Now, it's back."

Fan Jason Loewen said the Jets' departure "was like part of our heart was taken out".

"So now, it's correcting a wrong. Hockey is a big part of life here."

The party began after Mark Chipman, chairman of True North Sports and Entertainment, confirmed what had been widely rumored for two weeks: his company had purchased the Atlanta Thrashers franchise, and was moving it to Winnipeg for the start of the 2011-12 season.

"I'm excited beyond words," Chipman, whose group includes Canadian billionaire, David Thomson, told a news conference.

Chipman said no decision has been made about a name for the team.

He said talks on the deal continued until the last minute, so there wasn't much time to think about that.

"We know it's a subject of great interest to the community," he said.

"It's obviously one of our first orders of business."

The Jets name appears to be the overwhelming fan favorite.

It was the name of the team when it was the flagship franchise in the World Hockey Association, in the 1970s, and the name it kept when it joined the NHL in 1979.

The NHL owns the rights to the Jets name, and Bettman told Rogers Sportsnet the league would make it available if True North wants to use it.

Andrew Ladd (notes), the captain of the Thrashers, said he votes for Jets.

"For me, I think the old school jerseys, and the name, Jets, is pretty cool," he said in an interview from Maple Ridge, B.C.

"It would be fun to be a part of that again."

Ladd said the change is "for the better".

"I think everyone wants to be able to play in Canada, where they just have that passion for the game," he said.

"You can definitely thrive on it, and use it to your advantage."

Thrashers goalie, Chris Mason (notes) agreed.

"Just the excitement, you can't help but be enthralled with it.

"It's contagious," he said from Red Deer, Alta.

No purchase price was announced, but it's believed the team was sold for $170 million.

About one third of that — $60 million — will go to the NHL, as a transfer fee.

NHL commissioner Gary Bettman said the deal was up in the air just hours before the news conference.

"We, with others, were actually on a conference call at 4:30 this morning eastern time, and it (the deal) wasn't done yet."

Fans had been waiting for 15 years for the NHL to return.

The franchise quit Winnipeg in 1996 and transferred to Phoenix to become the Coyotes.

The team at the time was strapped for money and was struggling to find local ownership with deep enough pockets to finance a new rink and pay the spiralling player salaries to keep the team competitive.

Fans blamed Bettman, believing he, and the owners, were secretly conspiring to move small-market Canadian teams to establish a league footprint in the U.S. Sun Belt.

"We get to be back in a place we wish we hadn't left, in 1996," said Bettman.

"It's clear times have changed for Winnipeg, as an NHL market, and this is a wonderful time to add a club to Canada."

The thousands of fans, watching at The Forks, made it clear not all bygones were bygones.

They booed Bettman when he appeared on the large screen TV in the plaza, chanting, "Bettman sucks!

"Bettman sucks!"

"We don't like to move franchises, but sometimes … we simply have no choice, as was the case back in '96, when the Jets left Winnipeg for Arizona," Bettman said.

The team will play in the MTS Centre, owned and operated by True North, and currently the home to the Manitoba Moose, of the American Hockey League, which is a lower-tier [farm] feeder system for the NHL.

True North also owns the Moose franchise, which is part of the Vancouver Canucks farm system.

Its future is up in the air.

The MTS has 15,015 seats for hockey, which makes it the smallest venue in the league, with 1,159 fewer chairs than Nassau Coliseum, where the New York Islanders play.

There is one more hurdle to clear.

The NHL team owners will meet in New York, on 21 June, to vote on the deal.

A 75 per cent majority is required to approve a new owner, and a simple majority is needed to approve a franchise relocation.

Both True North and the NHL made it clear they need to sell 13,000 tickets to show the NHL they mean business.

"It doesn't work if this building isn't full for every game," said Bettman.

Asked if the NHL owners would approve the shift if fans don't buy 13,000 season tickets, Bettman would only say, "I never like to engage in speculation."

The season ticket drive begins Wednesday, dubbed the "Drive To 13,000".

True North is offering seven tiers of tickets ranging from $39, in the nosebleeds to $129, for the best seats in the house.

That translates from $1,775 up to $5,805 for a season ticket.

The average price is $82, which the True North says is comparable to ticket prices in other Canadian cities such as Calgary, Edmonton, and Ottawa.

While the new Winnipeg franchise may be mediocre, it isn't the worst team in Canada.

Atlanta finished 25th in the 30-team league and missed the playoffs last season, but the Ottawa Senators were 26th and the Edmonton Oilers were dead last.

In Ottawa, Prime Minister Stephen Harper, a rabid hockey fan, said the day was "historic, for Canada's game".

"Memories of the legendary Winnipeg Jets players, such as Bobby Hull, Dale Hawerchuk, and Teemu Selanne (notes) remain fresh in the minds of Canadians," he said in a statement.

Manitoba Premier, Greg Selinger, urged fans to rally around the team, and purchase the minimum 13,000 tickets.

"NHL, welcome home," said the premier.

"It's great to have you back where you belong."

Earlier this year, it appeared Winnipeg was about to get its old franchise back, but last-minute subsidies, and deal-making, kept the red-ink-stained Coyotes in Arizona

Just as the Coyote door closed, the Thrasher one opened.

This is the second time pro hockey has failed in Dixie.

The Atlanta Flames lasted eight years, until moving, in 1980, to become the Calgary Flames.

The Thrashers took to the ice, as an expansion team in 1999, part of a rapid league expansion at the end of the last century.

The team, named for the Georgia state bird, left the nest... and performed a face-plant.

In 11 seasons, over 12 years, the blue-shirted men made the playoffs just once, losing in four straight to the New York Rangers, in the first, round in 2007.

Many nights, the Thrashers played in front of great wastelands of empty chairs, at futuristic Philips Arena, located downtown, beside CNN headquarters and the Centennial Olympic Plaza.

The only time it made national news was, tragically, in the fall of 2003, when star forward, Dany Heatley (notes) crashed his speeding Ferrari, killing passenger and teammate, Dan Snyder.

Heatley was sentenced to probation and community service, and now plays for the San Jose Sharks.

The team tried all kinds of stunts and gimmicks.

There was the Blue Crew, a team of long-legged young women, in plunging necklines and short shorts, bending over shovels to groom the ice, during TV timeouts.

In December, the team's bird-headed mascot "stole" the rink's Zamboni, and led police, who were in on the stunt, on a low-speed chase down the highway.

The mascot, Thrash, was "jailed", and wasn't to be let go until fans bought 5,000 more tickets for that month.

None of it worked.

The team was sinking in debt, and the ownership group, Atlanta Spirit, was beset by squabbles and lawsuits among its owners.

The litigation revealed the team lost more than $150 million since 2005, and has been looking for a buyer for six years.

No local white knights surfaced.

While Winnipeg children broke their piggy banks to try to save the Jets, in 1996, Atlanta Mayor, Kasim Reed, shrugged his shoulders last week, saying, "We will withstand the Thrashers' departure, just fine."

On the Thrasher website today was a message from owners, Bruce Levenson and Michael Gearon, telling fans they "exhausted every option" to keep the Thrashers in the Deep South.

"We want to express our gratitude to you, the fans, for the years of dedication," they wrote.

Messages bouncing back to them on websites weren't understanding.

"Hope each and every one of you roast in hell," wrote realfan99.

icloud... +

Steve Jobs to open Apple event, unveil iCloud...

The Apple Inc. logo is seen in the lobby of New York City's flagship Apple store

NEW YORK/SAN FRANCISCO (Reuters) - Apple Inc Chief Executive, Steve Jobs, who spent months on medical leave, will open an annual developers' conference next week, showcasing the iPad maker's latest computer software and a new cloud computing service.

Apple's shares rose almost 2 percent after it said today Jobs, along with a team of executives, will deliver the keynote speech at the 06 June conference.

It was unclear if the CEO is returning from medical leave, however.

An appearance by Jobs, a survivor of a rare form of pancreatic cancer, would mark one of the few occasions he has showed up in public on the company's behalf since going on medical leave -- for an undisclosed condition -- in January.

In March, a thin but energetic Jobs took to his now-familiar platform at San Francisco's Yerba Buena Center, to unveil the iPad 2, drawing a standing ovation after months of frenetic media and investor speculation about his health.

This is the first time in recent years that Apple has said Jobs will be joined by his executive team during the keynote speech.

Jobs typically takes the stage alone, at most new product or service launches.

Channing Smith, co-manager of the Capital Advisors Growth Fund, said he was "very surprised but happy" to see Jobs appeared to be taking a more active role in strategic planning, though he was also encouraged Apple was letting other executives share the spotlight.

"The biggest overhang on Apple's stock is the health concerns surrounding Steve Jobs and the move to show a united front from the management team is overdue," Smith said.

"There is an excellent management team behind Jobs, and this is a move to say there is more to Apple than Steve Jobs."

Jobs and his team plan to unveil a new cloud-based service called iCloud, which will offer remote computing and data over the Internet, and a slew of software upgrades at the conference including Lion, its Mac OS X computer operating system, and iOS 5, the next version of its mobile operating system.

Apple typically unveils a new iPhone this time of year, but some sources told Reuters they did not expect the new model to appear until September.

THE CLOUD

Wall Street speculation has centered in recent months on the launch of a cloud-based multimedia service that will let consumers store and stream music.

Apple has struck deals with three of the four major record labels, sources have said.

Apple -- which has so far only provided content through its iTunes store -- has been gearing up for the launch of cloud services by building a half-million-square-foot data center in Maiden, North Carolina.

Cloud services will be key to staying competitive against rivals Google Inc, Amazon.com Inc, and even Netflix Inc, which all want to be an online hub for Web video, music and pictures.

Jobs, 55, a high-tech visionary who has come to embody Apple's turbulent history, and some of the industry's most cutting-edge products, is credited with rescuing Apple from near death, in 1996, after a 12-year absence from the company he co-founded with Steve Wozniak.

Under his leadership, the launch of the iPhone, a smartphone with a touchscreen in 2007, and the iPad, a tablet computer in 2010, forged new business lines for the company that created the personal computing category.

In January, he took his third medical leave in seven years, but executives say he has remained involved in strategic decision-making.

Apple's fortunes had once been linked inextricably to his vision and leadership, but many Wall Street analysts believe the rise of other executives, such as COO Tim Cook, ensures a deep bench for the future.

Jobs also attended events such as a February meeting of technology industry leaders, with U.S. President Barack Obama.

Apple shares were up 1.9 percent at $343.93 in afternoon trading on Nasdaq.

(Reporting by Sinead Carew; editing by Dave Zimmerman and Maureen Bavdek)


***********************************************


Apple confirms iCloud unveiling at WWDC...

31 May 2011

By
Matthew Humphries

Apple, this morning, sent out a press release confirming what it will be talking about at the Worldwide Developers Conference 2011 on 06 June.

The line-up makes for some interesting reading.

We will get to see and hear about a number of updates we already know exist.

The first is Mac OS X Lion, and what the eighth release of Apple’s Mac operating system will bring.

There will also be news of iOS 5, meaning new stuff for iPhone, iPad, and iPod touch users to get to grips with, as well as competitors looking to see what new stuff they have to compete against.

The last thing Apple mentioned on the list of topics is also going to be the biggest for both consumers and chatter across the news networks.

Apple confirmed it will be talking about iCloud, which it describes as the company’s “upcoming cloud services offering”.

It’s nice to finally have an official name for what is expected to be Apple’s move into cloud storage, for content.

It also makes sense to tie the announcement in with a new Mac OS X update, and iOS 5, as both will need features to support the service.

While it’s very unusual for Apple to tell us about a new service before a conference happens, it may just be a way of calming us all down and confirming this year’s WWDC is all about the software.

There is no iPhone 5 as far as we can tell, but Steve Jobs will be on hand to tell us how amazing everything is regardless of a lack of shiny new hardware.

Read more at Apple


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carcinogenic?

Experts say cellphones are possibly carcinogenic to humans, classify in same category as DDT...

An unidentified man talks on his cell phone in Augusta, Maine, on March 2, 2010. The cancer agency of the World Health Organization says using cell phones and other wireless devices may put people at greater risk of brain cancer, but more study is needed to be certain. THE CANADIAN PRESS/AP, Pat Wellenbach

LONDON - An international panel of experts says cellphones are possibly carcinogenic to humans after reviewing details from dozens of published studies.

The statement was issued in Lyon, France, today by the International Agency for Research on Cancer, after a weeklong meeting of experts.

They reviewed possible links between cancer and the type of electromagnetic radiation found in cellphones, microwaves, and radar.

The agency is the cancer arm of the World Health Organization, and the assessment now goes to WHO and national health agencies for possible guidance on cellphone use.

The group classified cellphones in category 2B, meaning they are "possibly carcinogenic to humans".

Other substances in that category include the pesticide, DDT, and gasoline engine exhaust.

Last year, results of a large study found no clear link between cellphones and cancer.

Some advocacy groups contend the study raised serious concerns because it showed a hint of a possible connection between very heavy phone use and glioma, a rare but often deadly form of brain tumor.

However, the numbers in that subgroup weren't sufficient to make the case.

The study was controversial because it began with people who already had cancer and asked them to recall how often they used their cellphones more than a decade ago.

In about 30 other studies done in Europe, New Zealand, and the U.S., patients with brain tumors have not reported using their cellphones more often than unaffected people.

Because cellphones are so popular, it may be impossible for experts to compare cellphone users who develop brain tumors with people who don't use the devices.

According to a survey last year, the number of cellphone subscribers worldwide has hit 5 billion, or nearly three-quarters of the global population.

People's cellphone habits have also changed dramatically since the first studies began years ago and it's unclear if the results of previous research would still apply today.

Since many cancerous tumors take decades to develop, experts say it's impossible to conclude cellphones have no long-term health risks.

The studies conducted so far haven't tracked people for longer than about a decade.

Cellphones send signals to nearby towers via radio frequency waves, a form of energy similar to FM radio waves and microwaves.

The radiation produced by cellphones cannot directly damage DNA and is different from stronger types of radiation like X-rays or ultraviolet light.

At very high levels, radio frequency waves from cellphones can heat up body tissue, but not believed to damage human cells.

According to Cancer Research U.K., the only health danger firmly connected to cellphones is a higher risk of car accidents.

The group recommends children under 16 only use cellphones for essential calls because their brains and nervous systems are still developing.

A recent U.S. National Institutes of Health study found cellphone use can speed up brain activity, but it is unknown whether that has any dangerous health effects.

___

Online:

http://www.iarc.fr

http://www.cancer.org

http://www.cancerresearchuk.org

dar-win!




Bike Ramp Jump Fail Gif - Bike Ramp Jump Fail



dim sum...



http://image.buzzintown.com/files/event/upload_6000/upload_original/185861-dim-sum-fest-at-taj-banjara.jpg

Dim sum...

From Wikipedia, the free encyclopedia
Dim sum
Dimsum breakfast in Hong Kong.jpg
Typical dim sum breakfast in Hong Kong.
From left to right and top to bottom:
har gau, jasmine tea, chicken and vegetable congee, steamed dumpling, rice noodle roll (on plate), cha siu baau
Traditional Chinese 點心
Simplified Chinese 点心
Hanyu Pinyin diǎn xin
Cantonese Jyutping dim2 sam1

Dim sum is a Cantonese term for a type of Chinese dish that involves small, individual portions of food, usually served in a small steamer basket, or on a small plate.

Going for dim sum is usually known in Cantonese as going to "drink tea" (yum cha, 飲茶).

Contents

History

Dim sum is usually linked with the older tradition from yum cha (tea tasting), which has its roots in travelers on the ancient Silk Road needing a place to rest.

Thus teahouses were established along the roadside.

Rural farmers, exhausted after working hard in the fields, would go to teahouses for a relaxing afternoon of tea.

At first, it was considered inappropriate to combine tea with food, because people believed it would lead to excessive weight gain.

People later discovered tea can aid in digestion, so teahouse owners began adding various snacks.

The unique culinary art of dim sum originated with the Cantonese in southern China, who over the centuries transformed yum cha from a relaxing respite, to a loud and happy dining experience.

In Hong Kong, and in most cities and towns in Guangdong province, many restaurants start serving dim sum as early as five in the morning.

It is a tradition for the elderly to gather to eat dim sum, after morning tai chi exercises.

For many in southern China, yum cha is treated as a weekend family day.

Consistent with this tradition, dim sum restaurants typically only serve dim sum until mid-afternoon (around the time of a traditional Western 3:00 coffee break), and serve other kinds of Cantonese cuisine, in the evening.

Nowadays, various dim sum items are even sold as take-out for students and office workers on the go.

While dim sum (point of the heart) was originally not a main meal, only a snack, and therefore only meant to touch the heart, it is now a staple of Chinese dining culture, especially in Hong Kong.

Health officials have recently criticized the high amount of saturated fat and sodium in some dim sum dishes, warning, steamed dim sum should not automatically be assumed to be healthy.[1]

Health officials recommend balancing fatty dishes with boiled vegetables without sauce.[2]

Tea tasting

A typical set of eating utensils for yum cha

The drinking of tea is as important to dim sum as the food.

A popular tea, said to aid in digestion, is bolay (po lai, pu erh), a strong, fermented tea.

Chrysanthemum, oolong (wu lung) and green tea can be served as well.

It is customary to pour tea for others during dim sum before filling one's own cup.

A custom, unique to the Cantonese, is to thank the person pouring the tea by tapping the bent index finger if you are single, or by tapping both the index and middle finger, if you are married, which symbolizes 'bowing' to them.

This is said to be analogous to the ritual of bowing to someone in appreciation.

The origin of this gesture is described anecdotally: an unidentified Emperor went to yum cha with his friends, outside the palace; not wanting to attract attention to himself, the Emperor was disguised.

While at yum cha, the Emperor poured his companion some tea, which was a great honor.

The companion, not wanting to give away the Emperor's identity in public by bowing, instead tapped his index and middle finger on the table, as sign of appreciation.

Given the number of times tea is poured in a meal, the tapping is a timesaver in loud restaurants or lively company, as an individual being served might be speaking to someone else or have food in their mouth.

Leaving the pot lid open is another common way of attracting a server's attention.

Types of Chinese Tea

Tea is produced in over 20 Chinese provinces.

Chinese tea bushes (Camellia sinensis) are cultivated in the mountain areas of tropical and subtropical regions, or wherever there is proper climate, sufficient humidity, adequate sunshine and fertile soil.

Chinese tea is classified in many ways, e.g., quality, method of preparation or place of production.

The main processing methods include fermentation (oxidation), heating, drying and addition of other ingredients like flowers, herbs or fruits.

These help to develop the special flavor of the raw tea leaves.

Chrysanthemum tea - Chrysanthemum tea does not actually contain any tea leaves.

Instead it is a flower-based tisane made from chrysanthemum flowers of the species Chrysanthemum morifolium or Chrysanthemum indicum, which are most popular in East Asia.

To prepare the tea, chrysanthemum flowers (usually dried) are steeped in hot water (usually 90 to 95 °C after cooling from a boil) in either a teapot, cup, or glass.

However, Chrysanthemum flowers are often paired with Pu-erh tea, and this is often referred to as guk pou or guk bou (菊普; pinyin: jú pǔ).

Green tea - Freshly picked leaves only go through heating and drying processes, but do not undergo fermentation.

This enables the leaves to keep their original green color and retain most natural substances like polyphenols and chlorophyll contained within the leaves.

This kind of tea is produced all over China and is the most popular category of tea.

Representative varieties include Dragon Well (Long Jing) and Biluochun from Zhejiang and Jiangsu Provinces respectively.

Oolong tea - The tea leaves are partially fermented, imparting to them the characteristics of both green and black teas.

Its taste is more similar to green tea than black tea, but has less a "grassy" flavor than green tea.

The three major oolong-tea producing areas are on the southeast coast of China e.g. Fujian, Guangdong, and Taiwan.

Pu-erh or Puer tea - The tea leaves have undergone years of fermentation, giving them a unique earthy flavor.

This variety of tea is usually compressed into different shapes like bricks, discs and bowls.

Scented teas - There can be various mixtures of flowers with green tea, black tea, or oolong tea.

Flowers used include jasmine, gardenia, magnolia, grapefruit flower, sweet-scented osmanthus and rose.

There are strict rules about the proportion of flowers to tea.

Jasmine tea is the most popular type of scented tea, and is often the most popular type of tea served at yum cha establishments.

Various preparation methods mean different teas have different bioactive substances.

For example, green tea only has limited processing so it retains a relatively high content of natural ingredients, meaning green tea has stronger anti-aging, anti-cancer, and anti-bacterial properties.

Oolong tea, which is partially fermented, is quite potent in breaking down protein and fat, aiding weight loss.

Red tea that has undergone the full fermentation process has lost 90% of its polyphenols, but retains its high caffeine content.[3]

Cuisine

Serving dim sum in a restaurant in Hong Kong

Traditional dim sum includes various types of steamed buns such as cha siu baau, dumplings and rice noodle rolls (cheong fun), which contain a range of ingredients, including beef, chicken, pork, prawns, and vegetarian options.

Many dim sum restaurants also offer plates of steamed green vegetables, roasted meats, congee porridge and other soups.

Dessert dim sum is also available and many places offer the customary egg tart.

Having a meal in a Chinese teahouse or a dim sum restaurant is known as yum cha (yam cha, 飲茶), literally "drinking tea", as tea is typically served with dim sum.

Dim sum can be cooked by steaming and frying, among other methods.

The serving sizes are usually small and normally served as three or four pieces in one dish.

It is customary to order family style, sharing dishes among all members of the dining party.

Because of the small portions, people can try a wide variety of food.

Dim sum dishes can be ordered from a menu or sometimes the food is wheeled around on a trolley by servers.

Traditionally, the cost of the meal is calculated based on the number, size, and sometimes color of the dishes left on the patron's table (more below).

Some modern dim sum restaurants record the dishes on a bill, at the table.

Not only is this tidier, it also prevents patrons from cheating by concealing or stealing the plates.

Servers in some restaurants use distinct stamps, so sales statistics for each server can be recorded.

Dishes

Dim-sum dumpling in Chicago

Cha siu sou as served in a dim sum restaurant in Singapore

Dim sum restaurants have a wide variety of dishes, usually several dozen.

Among the standard fare of dim sum are the following:

Main

  • Gao / Jiao (餃, Dumpling; 餃子 jiao zi): Jiao zi is a standard in most teahouses.
  • They are made of ingredients wrapped in a translucent rice flour or wheat starch skin, and are different from jiaozi found in other parts of China.
  • Though common, steamed rice-flour skins are quite difficult to make.
  • Thus, it is a good demonstration of the chef's artistry to make these translucent dumplings.
  • There are also dumplings with vegetarian ingredients, such as tofu and pickled cabbage.
    • Shrimp Dumpling (蝦餃 ha gaau): A delicate steamed dumpling with whole or chopped-up shrimp filling and thin wheat starch skin.
    • Chiu-chao style dumplings (潮州粉果 chiu-chau fan guo): A dumpling said to have originated from the Chaozhou prefecture of eastern Guangdong province, it contains peanuts, garlic, chives, pork, dried shrimp, Chinese mushrooms in a thick dumpling wrapper made from glutinous rice flour or Tang flour.
    • It is usually served with a small dish of chili oil.
    • Potsticker (鍋貼, gwoh tip / guo tie): Northern Chinese style of dumpling (steamed and then pan-fried jiaozi), usually with meat and cabbage filling.
    • Note: although potstickers are sometimes served in dim sum restaurants, they are not considered traditional Cantonese dim sum.
    • Shaomai (燒賣 siu maai): Small steamed dumplings with either pork, prawns or both inside a thin wheat flour wrapper.
    • Usually topped off with crab roe and mushroom.
    • Haam Sui Gaau (鹹水餃, salt-water (i.e. savoury) stuffed-dumpling, alternatively 鹹水角 (haam sui gok): deep fried oval-shaped dumpling made with rice-flour and filled with pork and chopped vegetables.
    • The rice-flour surrounding is sweet and sticky, while the inside is slightly salty.
  • Bau (包 bau or 包子 bao zi): Baked or steamed, these fluffy buns made from wheat flour are filled with food items ranging from meat to vegetables to sweet bean pastes.
    • Char siu baau (叉燒包, cha siu baau): the most popular bun with a Cantonese barbecued pork filling.
    • It can be either steamed to be fluffy and white or baked with a light sugar glaze to produce a smooth golden-brown crust.
    • Shanghai steamed buns (上海小籠包 seong hoi siu lung baau): These dumplings are filled with meat or seafood and are famous for their flavor and rich broth inside.
    • These dumplings are originally Shanghainese, so they are not considered traditional Cantonese dim sum.
    • They are typically sold with pork as a filling.
  • Rice noodle rolls or cheong fan (腸粉 cheong fan): These are wide rice noodles that are steamed and then rolled.
  • They are often filled with different types of meats or vegetables inside but can be served without any filling.
  • Rice noodle rolls are fried after they are steamed and then sprinkled with sesame seeds. Popular fillings include beef, dough fritter, shrimp, and barbecued pork.
  • Often topped with a sweetened soy sauce.
  • Phoenix claws (鳳爪 fung zao): These are chicken feet, deep fried, boiled, marinated in a black bean sauce and then steamed.
  • This results in a texture that is light and fluffy (due to the frying), while moist and tender.
  • Fung zau are typically dark red in color.
  • One may also sometimes find plain steamed chicken feet served with a vinegar dipping sauce.
  • This version is known as "White Cloud Phoenix Claws" (白雲鳳爪, baak wan fung jaau).
  • Steamed meatball (牛肉球 ngau4 juk6 kau4): Finely-ground beef is shaped into balls and then steamed with preserved orange peel and served on top of a thin bean-curd skin.
  • Spare ribs: In the west, it is mostly known as spare ribs collectively.
  • In the east, it is Char siu when roasted red, or (排骨 paai4 gwat1, páigǔ) when roasted black.
  • It is typically steamed with douchi or fermented black beans and sometimes sliced chilli.
  • Lotus leaf rice (糯米雞 lo mai gai): Glutinous rice is wrapped in a lotus leaf into a triangular or rectangular shape.
  • It contains egg yolk, dried scallop, mushroom, water chestnut and meat (usually pork and chicken).
  • These ingredients are steamed with the rice and although the leaf is not eaten, its flavor is infused during the steaming.
  • Lo mai gai is a kind of rice dumpling.
  • A similar but lighter variant is known as "Pearl Chicken" (珍珠雞 jan jyu gai).
  • Congee (粥 juk1): Thick, sticky rice porridge served with different savory items.
  • The porridge one will see most often is "Duck Egg and Pork Porridge" (皮蛋瘦肉粥 "pei daan sau juk zuk")
  • Sou (酥 sou): A type of flaky pastry. Char siu is one of the most common ingredient used in dim sum style sou.
  • Another common pastry seen in restaurants are called "Salty Pastry" (鹹水角 "haam sui gok") which is made with flour and seasoned pork.
  • Taro dumpling (芋角 wu gok): This is made with mashed taro, stuffed with diced shiitake mushrooms, shrimp and pork, deep-fried in crispy batter.
  • Crispy fried squid (魷魚鬚 yau yu sou): Similar to fried calamari, the battered squid is deep-fried.
  • A variation of this dish may be prepared with a salt and pepper mix.
  • In some dim sum restaurants, octopus is used instead of squid.
  • Rolls (捲)
    • Spring roll (春捲 cheun gyun): a roll consisting of various types of vegetables — such as sliced carrot, cabbage, mushroom and wood ear fungus — and sometimes meat are rolled inside a thin flour skin and deep fried.
    • Tofu skin roll (腐皮捲 fu pei guen): a roll made of Tofu skin
  • Cakes (糕)
    • Turnip cake (蘿蔔糕 lo baak gou): cakes are made from mashed daikon radish mixed with bits of dried shrimp and pork sausage that are steamed and then cut into slices and pan-fried.
    • Taro cake (芋頭糕 wu tao gou): cakes made of taro.
    • Water chestnut cake (馬蹄糕 ma tai gou): cakes made of water chestnut. It is mostly see-through and clear.
    • Some restaurants also serve a variation of water chestnut cake made with bamboo juice.
  • Chien chang go (千層糕 cin cang gou): "Thousand-layer cake", a dim sum dessert made up of many layers of sweet egg dough.
  • zh:灌湯餃(kwun tong gau or goon tong gau), soaked with pork, shrimp, and dumpling.

Sweets

  • Egg tart (蛋撻 daan taat): composed of a base made from either a flaky puff pastry type dough or a type of non-flaky cookie dough with an egg custard filling, which is then baked.
  • Some high class restaurants put bird's nest on top of the custard.
  • In other places, egg tarts can be made of a crust and a filling of egg whites and some where it is a crust with egg yolks.
  • Some egg tarts now have flavors such as taro, coffee, and other flavors.
  • There are also different kinds of crust.
  • There is also a flaky crisp outer crust with layers and layers of crunchy crumbs.
  • Jin deui or Matuan (煎堆 or 麻糰): Especially popular at Chinese New Year, a chewy dough filled with red bean paste, rolled in sesame seeds, and deep fried.
  • Dou fu fa (豆腐花): A dessert consisting of silky tofu served with a sweet ginger or jasmine flavored syrup.
  • Mango pudding (芒果布甸 mong guo bou din): A sweet, rich mango-flavoured pudding usually with large chunks of fresh mango; often served with a topping of evaporated milk.
  • Sweet cream buns (奶皇包 naai5 wong4 baau1): Steamed buns with milk custard filling.
  • Malay Steamed Sponge Cake (馬拉糕 ma5 laai1 gou1): A very soft steamed sponge cake flavoured with molasses.
  • Longan Tofu: almond-flavored tofu, served with longans, usually cold.

Pricing

Since individual dim sum dishes are typically portioned for three to four small servings, patrons will typically order many different dishes over the course of a meal.

Larger tables may even order two or three plates of a particular dish so that everyone can have a serving.

Traditionally, dishes may be classified as "small", "medium", "large", or special order (a menu item not typically considered dim sum fare, such as a plate of chow mein).

For example, a basket of dumplings may be considered a small dish, while a bowl of congee, or plate of Lo mai gai may be considered a large dish.

Dishes are priced accordingly.

Fast food

Two women picking microwave-cooked dim sum from the freezer in Circle K, Hong Kong.

Certain kinds of instant dim sum have come onto the market in Hong Kong, Mainland China, Taiwan and Singapore. People can enjoy snacks after a 3-minute defrosting and reheating of the instant dim sum in a microwave oven.

Some stalls serve "street dim sum" which usually consists of dumplings or meatballs steamed in a large container, but served on a bamboo skewer. The customer can dip the whole skewer into a sauce bowl and eat while standing or walking.

Dim sum can be purchased from major grocery stores in most countries with a Chinese population. These dim sum can be easily cooked by steaming or microwaving. Major grocery stores in Hong Kong, Philippines, Singapore, Taiwan, Mainland China, Malaysia, Brunei, Thailand, Australia, United States and Canada have a variety of dim sum stocked at the shelves.

These include dumplings, siu maai, bau, cheong fun, lo bak go and steamed spare ribs.

In Singapore, as well as other countries, dim sum can also be purchased from convenience stores, coffee shops and other eateries.

There is also halal certified dim sum available, with chicken taking the place of pork which, in addition to Singapore, is very popular in Malaysia, Indonesia, and Brunei.

See also

References

  1. ^ phillyburbs
  2. ^ tobkes
  3. ^ "Types of Chinese Tea". Shen-nong.com. Retrieved 2010-09-06.

External links