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Excellent off the beaten path affordable Cantonese at Yum's Bistro in Fremont
- K K Dec 10, 2009 04:30 PM
Apparently the Cantonese Chinese community already knows about this place, still under the radar for most folks.
It's located inside a nondescript strip mall, and you couldn't tell from the inside that the head chef Boson Yum (and possibly the only chef) has an extremely impressive resume, with experience that includes
-Grand Hyatt Hotel Hong Kong
- Fook Yuen (Millbrae)
- HK Flower Lounge (Millbrae)
- ABC Seafood (Foster City)
-South China Seafood Village (SF)
Here is the restaurant's website, along with pdf's of the menu
A glance at the menu shows that this man is skilled in upwards of 10 lobster dishes and 10 crab dishes. In addition to that he apparently can make the style of Cantonese in Hong Kong (like speakeasy's and private kitchen). All for an affordable price.
His specialty dish is "Under The Bridge" spicy crab, which is actually not spicy at all. Stir fried with a ton of garlic flakes as well as red chili's, and what looked to be a hint of black bean sauce. This was different visually than what Anthony Bourdain had in No Reservations: Hong Kong (at the original "Under Bridge" crab in Causeway Bay). He also makes typhoon shelter crab, but everyone and their brother is doing it these days, so the effort to replicate somethign unique with a true flavor of Hong Kong, is appreciated.
The Jakarta style crab had very mild curry flavor, listed as spicy on the menu, but it didn't even tickle one bit. A little bit of onions and a few other seasonings. Very messy eating with fingers as the sauce is like liquid butter. The restaurant provided 6 steamed buns to help soak up the sauce, and a side dish of lemon tea (used for rinsing the fingers).
The salted egg yolk crab was another highlight. Perfect lightly salted mild batter thin layer that sunk in through the shell, which tricked the tastebuds with savory outside and sweet on the inside (the crab meat).
There were other dishes sampled that while were good, did not blow me away. Stir fried pea sporuts with garlic was done well, as was the yin yang fried rice.
Yum's Bistro does have a rotating white board, and as of this week. So whatever you see on the website is likely not being offered (e.g. the basil clams)
- dried mountain yam ostrich
- a dish made with frog
- black bean bitter melon catfish claypot
- roasted squab
- bean sprouts chives "Malay" style stir fried pork neck (could be the jowl cut) - this one was quite good and unusual
- lamb brisket clay pot (and it looked like they provided the portable gas burner at the table to keep it toasty), and comes with a side of veg, although at a whooping $18.
plus five other items I can't quite remember.
This place ends up being cheaper than the competition, given its remoteness/location. Quality food by a very skilled chef. Though service can be a bit slow, and especially the pacing of the dishes, so be prepared for a wait.
There are other dishes that can be pre-ordered from what I learned
- high end steamed fish (grouper or something in cantonese called Lung Dung). They only stock mahn choe (black bass).
- geoduck served several ways
- Chiu Chow style cold crab
and basically anything you can think of that's within reason. I hear he makes a killer HK style curry beef brisket clay pot (that needs to be pre-ordered to slow cook overnight).
If you are a fan of Andy Wai's cooking (sadly he no longer has a Cantonese chef gig) then you will like Boson Yum's cooking. If you are not bothered by the service and slow pacing overall (e.g. if you have a large party and you order 4 crabs), then it should be good.
The crab dishes are roughly $22 per. Could go as high as $26 for bigger crabs. There is a separate white board for the seafood prices.
4906 Paseo Padre Pkwy
(between Capulet Rd & Deep Creek Rd)
Fremont, CA 94555
Folks you want to order at least one crab dish, maybe even a lobster prep to try. I have a feeling that if you order randomly off the menu, your results can be mixed. Also, the male waiter there is the more helpful one.
Heard others say the steamed pork patty with salted fish is good. Regular menu.
Family also recommended lap mei fan (preserved Chinese sausage/meats in rice), chicken stuffed with glutinous rice. These are items that you need to call in to reserve in advance.
Also the white board specials are entirely in Chinese. Maybe the waiter can help translate if you ask.
Yum's resume is actually posted in Chinese of the website, and those chef gigs he did in the past were executive chef gigs (not just a helper or sous chef).
Our group's bill totaled over $120, and the restaurant threw in two coupons, one for a free crab, and the other for a free roasted squab. I didn't see the details but to use the squab coupon, you need to spend a $40 minimum (2 crabs will easily take care of this).
re: kc72
Website says: Up to 80 guests with private rooms of 10 to 60 guests (banquet facilities). However I saw no private rooms.
From a Chinese blogger's writeup of his experience, he was in a party of 30 to 40 people (4 tables). Any larger sized than that you will have to contact the restaurant (and I suppose pre-ordering anything even on the menu items, is recommended to avoid a major slowdown). This is the case if for example more than 3 to 4 crabs are ordered, they want to leave enough for other customers.
I remember seeing about 5 to 6 round tables that seat upwards of 10.
I got to try Yum's Bistro (Cantonese food) Sat 12/12/09. This used to be a bunch of Chinese restaurant that are no longer here. It's in the Ardenwood Plaza near Round Table Pizza. Paseo Padre Pkwy @ Deep Creek.
We went at 5pm so we beat the crowd and had the whole place to ourselves for 1hr, then the place started to get busy at 6:15pm.
FREE salty peanuts given w/ teapot (tea w/ leaves).
We ordered 4 dishes for 2:
Jakata hot chili sauce crab small $22/Lg $26 - we got the small. Comes w/ 6 steamed white buns to catch the tasty sauce. I'm not a fan of crab, but I tried it and thought the flavor was good. Crab crackers given to use & bowl of lemon water to wash your hands.
Dry braised string beans w/ spicy meat sauce $7.5- very tasty beans w/ minced pork. Good.
Sauteed oyster mushrooms & spinach $8.95 - B. wanted it, tasted fine.
Steamed minced pork w/ salted fish $7.5 - small pork patty w/ some ginger slices & w/ some salted fish on top. I liked it.
Rice: 2 small bowls for $2.5
FREE red bean soup dessert. Just ok for me, I don't care for that dessert.
Our bill was $53.17 Before tip. Credit cards taken.
Got a coupon for FREE deep fried pigeon to use within a month. We'll be back next week.
To try next time:
Stewed beef brisket & white radish $10.95
Braised tofu w/ seafood in hot chili sauce $7.5
Braised yee mein w/ crab meat $9.5
Fook kin fried rice $10.50
They are Open on Xmas & New Years Day - Advanced reservation recommended.
Closed Tues
Lunch hrs: M, W-F 11-2:30; Sat & Sun 11-3p
Dinner: Su-Th 5-9:30p; Fri-Sat 5-10p
Ph: 510-745-8866
re: hhc
Thanks to the recommendations here, we tried Yum's Bistro for lunch yesterday (12/20). The deep fried salt & pepper crab was excellent, close to the gold standard of R&G Lounge in San Francisco. The steamed pork hash with salted fish was quite good - very light and fluffy. However, it disappointed in that it lacked character - it needed some salted fish and water chestnuts mixed in with the ground pork. Just placing a couple of pieces of salted fish on top doesn't infuse the flavor into the meat patty. The braised tofu-mushroom-choy sum vegetable dish was nicely done. Total tab was $43 ($22 for the medium-sized crab). Not a signature meal overall but very very good and worth trying if you're in the neighborhood. Food service was efficient, although the staff had to be flagged down to place the order after a long wait.
re: foodlover
I went back for a dinner with family middle of the month. The meal lasted an ungodly 2.5 hours as there is only one executive chef with an assistant/sous chef. This place is torturous on the weekends, and is notoriously slow, but the food can be fantastic. I will provide a more in depth review of the off-menu dishes I had when I return from my trip.
OK I have a little bit of time now so I'll try to get this out while I still remember.
It turns out Chef Boson Yum with all that experience under his belt, was actually supposed to be in retirement. He got bored doing nothing and cooking was his true passion, so family scouted out and picked out a location for him to open his own restaurant, where he could flex his muscles again.
There is only one waiter there, his name is Jason and he's the one you deal with. The other not so seemingly friendly female waitstaff is actually Mrs Yum... but she's cool once she starts to open up (I'm not sure how proficient her English is but even speaking to her in Cantonese her answers were short)
Practically everything was pre-ordered through the restaurant and not on the menu, with the exception that when we special ordered the enoki mushrooms wrapped inside beef, the chef decided to purchase enough quantities to make it a white board specials item.
Some of these items are extremely labor and time intensive, and a few items he may not make for everyone, but it won't hurt to ask. Also if you can think of some common Cantonese dish you can find in Hong Kong (or not so common) but practically you do not see it in any SF Bay Area restaurant (or rarely), perhaps Chef Yum can make it, should you do so request them when you make the reservation.
1) Grouper served two way, fish soup and the boiled meat by the bones with tofu and mustard greens. The soup was glorious, creamy and savory.
2) Beef with enoki mushrooms was superb. Old style Cantonese style black pepper sauce that reminded me of HK style cafes in Hong Kong that served black pepper steak on sizzling iron plates, but better. The beef was fatty on the inside, but not super soft, and not hard chewy either. We had a bottle of Santa Maria Valley 06 Cambria pinot noir which paired well with this. Gigantic portion which all five of us had more than enough to share.
3) Lor Mai Gai. But this is not your dim sum version. It's basically a Canto style fried chicken (like Za Zi Gai) stuffed with fried sticky rice. The chicken was crispy on the outside and incredibly juicy on the inside. Served with a delicious mushroom and dried scallop dipping sauce that was out of this world. Very labor intensive prep, and I'm not sure if Chef Yum will make this for non regulars, but you can ask.
4) Steamed deep sea grouper. The only live fish the restaurant stocks is mahn choe (black bass) so if you want a seafood restaurant quality deep sea fish, you have to pre-order it for sure. This fish showcased Chef Yum's experience with seafood, cooked exactly to a T, not undercooked and not overcooked like so many places. Cooking a big fish like this is an art and a science. Good stuff
5) Soy Sauce King stir fried crab with garlic (see yau wong suen yong hai). Not on the menu either but this should be simple enough to make on the spot without pre-ordering (although call and ask just to be safe when you make the reservation). You can also request this prep with lobster or shrimp (fried to the point where you can even eat the shell and head, the least messy). I can't think of an equivalent flavor, unless you like and can understand soy sauce king veggie stir fried noodles at dim sum restaurants, but this is way better. Two simple ingredients, soy sauce and garlic, but the key was the chef's experienced stir fry skills to bring it all together. Out of the other crab preps I've tried, I'd say this is close to Under Bridge spicy crab, but better than the salty egg yolk or the Indonesian style. Hats off to Chef Yum for doing this, I bet he does it better than all the other restaurants.
5) Family specifically requested lap mei fan, preserved meats with clay pot rice. Chef Yum did not preserve or cure the meats himself, but he has a knack of picking them out. What was interesting was that he did not steam the meats with the rice, but did so separately. The head waiter when he brought out the clay pot rice, only lightly drizzled a little seasoned soy sauce on the top (instead of gushing it all over the rice). The meats were lap cheung (pork sausage) and duck (lap ngap). The duck was super salty and fatty and I almost felt a heart attack going on, but the flavors were excellent once paired over with rice. The choy sum served on the side next to the meats was a nice balance.
Former Jade Palace/Lucky Buddha used to do a good lap mei fan as well, and while their rice was a litle better, Chef Yum was able to pick and steam the meats better.
6) Curry Beef Brisket Claypot. The last pre-ordered main course item. By the time this dish arrived we were practically full. Not as good as Chef Andy Wai's version and the curry had more coconut milk flavor, bordering on Thai or perhaps Indonesian fusion style rather than an in your face attack. Not bad
7) We ordered a stir fried large pea sprout with garlic veg, but didn't take pix. Standard good dish, nothing more to say.
8) Dessert....now who would have thought that dessert would be something to pre-order.... the pic doesn't tell you much but this is called Hung Yun Loe, or grounded almond paste. The texture is very similar to Cantonese desserts like peanut paste, black sesame paste (jima woo), except with Hung Yun Loe they do not add any rice (or starch) for thickening, just pure almond. The whole pot is cooked for a while until the right consistency is reached then egg whites are added. Words can't describe how smooth and beautiful this is.
Dinner was well into the low 2 digits range, but I'm sure it would have cost a helluva lot more at the more well known places. So we considered it good value for a true taste of Hong Kong, despite the 2.5+ hour meal (we joked it was like eating at the Chinese Laundry but in a non descript strip mall with no decor).
And thus my vote for the absolute best non dim sum Cantonese in the Bay Area.
re: K K
I forgot to mention we also got a nice roasted squab, easily one of the best preps I've had in the SF Bay Area. Usually you'd get a side dish of dipping salt and pepper but that was not even needed. The squab is/was on the white board specials menu so it is something that everyone can partake in.
Just a disclaimer that the 2nd meal I went to was with family who knew the owners through a friend, and thus the ability to pre-order virtually the entire meal. So perhaps this is a one-off kind of thing, and you may or may not be able to get the same dishes, but it won't hurt to ask or try.
re: K K
Thank you for the pics & descriptions of the special order meal you had. I'll try to pre-order some of those dishes, though I'll have to have someone tell me how to say it in Chinese just in case.
My 2nd visit: This time the free appetizer was pickled daikon/carrots/cucumber. I enjoyed them.
Dishes we tried:
Crabmeat & sweet corn soup $8.99 - huge soup enough for 4-6ppl. I enjoyed it, though not enough crabmeat, & corn probably from a can. Lots of eggwhite too.
Braised tofu w/ seafood in hot chili sauce $7.5- Not spicy enough for us. Braised tofu was silky, small shrimp mixed into the dish. Not my favorite - pass on it.
Stewed beef brisket & white radish $10.95 - not enough beef, too much tendons, white radish was fine, gravy was nice.
Stir fried pea sprout w/ garlic $10.95 - very nice, we enjoyed it.
FREE squab (from coupon given last time) - 2 halves, I thought they were overcooked, not tender enough. FREE ok, but not worth it really.
FREE red bean dessert - still not a fan.
Bowl of rice $1.25 ea.
Before tip was $44.88. Credit cards taken.
Closed Tues
Lunch hrs: M, W-F 11-2:30; Sat & Sun 11-3p
Dinner: Su-Th 5-9:30p; Fri-Sat 5-10p
They are Open on Xmas & New Years Day - Advanced reservation recommended.
Ph: 510-745-8866
re: hhc
My bad, I meant that dinner was in the low $200s.
Actually clear both stewed brisket with daikon....more tendons is actually a good thing! But I suppose that's a preference.
I didn't have the red bean dessert the first time round, but he had a wicked taro tapioca (wu tau sai mai lo). Judging from the quality of that, you can tell he spent a lot of time and effort prepping it, and not just doing a shortcut watered down version like many other restaurants. For red bean soup, it is not the sweeter the better, but the thicker the consistency, the less water, and the more seasonings used (like dried orange peel), the better.
Glad I was able to participate in this feast K K. It was indeed worth it all. I need to go back and use the squab coupon.
We made our second trip to Yum's Bistro last night. On our first visit, we ordered the $78 set dinner and while we liked it it, we weren't blown away overall.
This time, we pre-ordered many of the dishes based on KK's recommendations and had a much more successful meal.
(Photos: http://www.flickr.com/photos/jonathan...)
1) Beef/Enoki Mushroom Rolls with Black Pepper Sauce - $14
6 well-sized rolls were placed on top of a bed of carmelized onions with black pepper sauce drizzled over the top. The beef was perfectly seared and seasoned. Texture was about right but perhaps slightly chewier than you'd expect from fatty beef. A great rendition overall.
2) Crispy Chicken stuffed with Sticky Rice - $38
I haven't had this before, so I have nothing to compare it to. Unlike what it sounds, it's not actually a Crispy Chicken with all the meat intact and then rice stuffed inside. Instead, it's deboned and mostly "de-meated" up to the skin with the rice taking place of the meat, and the meat of the chicken stirred into the rice.
Either way, it was a novel and delicious dish for us. The skin was particularly crispy, and the rice had plenty of ingredients mixed in. It came with a mushroom dipping sauce.
3) Supreme Soy Sauce and Garlic Crab - $30
They also had the lobster version of this on the menu, but we opted for the crab. Unlike what it sounds, this preparation is between a wet and dry prep. The crab is tossed in a mixture of fried garlic, black beans and sweet soy sauce that gets caramelized and binds to the crab. It was quite good, although messier than we would have liked.
4) Curry Beef Brisket - $12
We saw several tables order this one last time. There was plenty of brisket and less tendon than ideal in it. The base is heavier on coconut milk but still has a mild amount of a heat. It was pretty good and better than some we've had recently that stick in kidney beans as filler and thickeners.
5) Sauteed Pea Sprouts - $11
Solid but nothing else to say about it.
6) Almond Paste Soup - $12
This was perhaps the highlight of the meal. This labor intensive dessert involves grinding almonds by hand into a paste that serves as the base for the soup. Egg whites are stirred in at the end. This was absolutely delicious, creamy and just the right sweetness. Chef Yum even came out to peek at us to make sure it's to our liking.
Overall, we were quite happy with the meal, and it showcased Yum's skills much more so than the set dinner did. I'd definitely try the Chicken and dessert again in a heartbeat. Word is that he does a stuffed duck dish.
I'm also very curious to hear (particularly from KK) what other unmentioned dishes Yum is known to do well.
Yum's Bistro
4906 Paseo Padre Pkwy, Fremont, CA 94555
re: Jon914
Thanks for the update, glad you liked Yum's. This place is certainly picking up on popularity, perhaps I let too much out of the bag :-).
They now offer (in shorthand Chinese characters) the stuffed duck and sticky rice stuffed chicken as pre-orders ($38) on their updated menu online, along with a few other really interesting pre-order items I've not seen or heard of before or elsewhere (mostly soups). Never had the duck, and I haven't been back since my 2nd visit.
From what I've read, you can also pre-order other things like
准山螺頭燉雞湯 - dried mountain yam conch and chicken stewed soup
釀刺參魚肚 - what appears to be fish maw, sea cucumber with large pea sprouts
象拔蚌二吃 - 鹹蛋黃四季蚌頭 + 韭菜花銀芽象拔蚌: geoduck served two way, stir fried with four seaons beans (geoduck smothered with salted egg yolk), and the other with chives w/flowers + bean sprouts + something that looks like woodear but called something else
清蒸老虎斑 - steamed deep sea fish (tiger grouper is the loose translation but I have no idea what it is in English)
焗西米布甸 - baked sago pudding, supposedly really really good rendition
羊腩煲 - this has been offered before on their white board/seasonal specials, and perhaps during wintertime....it runs about $18+ and is their signature lamb brisket claypot.
九層塔炒大蜆 Sauteed Clam in Basil Sauce. This is right out of the website, heard great things about it, but may require a pre-order.
龍井綠茶炒魚米 Stir Fried Minced Fish w/ Green Tea Leaf, heard this is good too.
話梅豬手煲 Braised pork feet w/ preserved plum in clay pot. This is on the menu and sounds good.
I haven't tried the pre-order Chiu Chow style cold crab yet. This is a dish that you either like, or you don't.
Some of these dishes might not appeal to Americanized tastebuds, but represent a small portion of the chef's finest work There's a lot more he can do than I know, but if you have a working knowledge of old style classical Hong Kong Cantonese, he can probably do those dishes. Or ask the waiter what he recommends.
re: K K
Thanks for the recommendations! The sago pudding sounds like the one that's often seen in dim sum, but I imagine that Yum can bring it to a whole different level. I'll report back if I have a chance to try it.
I also sense that in a similar fashion to a private kitchen in HK, there is much more to Yum's cuisine than first meets the eye. Although I've had many delicious meals at the usual places (Koi Palace, Champagne, Asian Pearl, etc.), it was very enjoyable to try something new that most places won't do, and I can't wait to dig in more.
On that note, a fairly recent Chowdown on New Year's also shows off bacon shrimp rolls that look delicious - is there a Chinese name for that dish that could be dictated over the phone?
re: Jon914
沙丹白花烟肉卷 - Sa Daan Bak Fa Yeen Yok Guen
Some of the white board stuff can be interesting too, here's Melanie's pic from a month ago:
I'd say try the stir fried pork neck meat dishes. Typhoon shelter fried intestines sounds very interesting too.
They could get other grouper types like "mouse" or "western grass", probably safer to pre-order. Mouse grouper is translated as Coral Cod on their white board menu. No idea what "western grass" is, but just $2 /lb less than tiger grouper ($28 /lb).
re: Jon914
Here's the latest white board from Wednesday night, and all of them sound very interesting
From left to right
Pacific clam in supreme broth $6 each
Pickled/preserved veg (za choy) enoki mushroom with beef in claypot - $10.95
Some type of fish steamed with "yin yang" egg - $8.95 (best guess is steamed egg custard, maybe duck and chicken egg mix? with fish)
clam and crab, ginger scallion, and beef shank claypot - $11.95
dried shrimp? garlic and yam sprout veg in broth (or in spicy sauce) - $10.95
roast squab - $12
steamed egg custard with clams $11.95
black bean sauce with bitter melon and catfish in claypot - $14.95
black pepper sauce w/4 season beans stir fried pork neck meat - $11.95
Fermented bean curd and bell pepper shreds stir fried ong choy - $10.50
mango beef tenderloin - $11.95
Belachan bean sprouts chive flowers stir fried with pork neck meat - $11.95
Typhoon shelter style spicy stir fried pork intestines - $11.95
sea cucumber balls and chinese melon (jeet gwa) claypot - $12
The other pic is their "private kitchen" style high end double boiled soups, requiring advanced order, which most of you have already seen or have had.
The only thing I never figured out, but asked a relative is the soup that costs $100 for five, or $200 for ten.... who basically told me it contains a mixture of seafood. Did not get into specifics, but I'm guessing the high end dried seafood maybe with some fresh stuff.
re: Jon914
No idea, since the Chinese characters only tell the ingredients. My guess is that if it is not served in supreme broth, then perhaps steamed with it.
I've had the belachan bean sprout chives pork neck meat before, it is very good.
The mango tenderloin beef is excellent, reminds me slightly of maggi beef and Vietnamese style bo luc lac (Shaking Beef), but paired with (and stir fried with) Mexican mango (green/red kind) and the way it is cooked, has a very refreshing sweet and sour taste.
Yum's Bistro rolled out an updated menu at the restaurant, and now has a back page entirely of pre-order items along with pictures and names of dishes in English. Didn't get a chance to ask the prices on them
They've also updated their website: www.yumsbistro.com
- Crab Meat with Egg White - Koi Palace also has this prep but probably costs more. Crab meat stir fried with egg whites, originally a Shanghainese substitute crab dish that was fish meat and paste only but taken to another level using real crab. Head, legs are stir fried salt and pepper style, so in a sense, crab two ways. I had this on a recent visit and it was really good.
Braised goose webbed feet with abalone and greens - high end banquet dish in a more downscale environment, lower cost, but I'm sure really tasty.
Collard green with lobster - looks more like an elegantly plated gai lan with a few other mixed greens stir fried with lobster meat.
Almong Broth with egg white dessert (hung yan loe) - Jon and I already covered this, popular enough that practically every regular customer pre-orders this. Word is that he used to grind the almonds by hand when this was more obscure. Still tastes great though and surpasses any version served by those trendy Hong Kong style dessert shops in town (even if they offer it)
Supreme winter melon soup - served in a whole winter melon
Shark fin soup with Virginia ham
Cantonese style turtle in clay pot
crab meat with tofu - plated similarly to the crab with egg white, also looks really good from the photo
an interesting plate mix with preserved/century egg and sour ginger on the edges, salt and pepper fried tofu (tofu mixed in with egg/riben tofu), and "typhoon shelter" style eggplant
Lettuce wrap with squab meat
pan fried oysters with bacon wrap - a slight variant to the dish at one of the chowdowns
tai shi snake broth with fish maw - could this be the only restaurant in town where you can get an upscale version of HK style snake soup? Seasonal item I'm sure.
Lotus leaf wrapped sticky rice with dried scallops and taro - it's a very large portion, imagine your dim sum sticky rice stuffed chicken, but bigger than 1.5 plates of fried rice entrees. Should be really good.
Yum's Bistro
4906 Paseo Padre Pkwy, Fremont, CA 94555
re: K K
Kevin, I really appreciate the update, but is there a particular reason you listed those dishes in the order that you did? I am looking through their "Creative Dishes" and am cursing whoever put up the pictures without English captions. Do you have any idea what these following dishes are:
I spoke with Jason, the waiter, and in his limited English, I got that the following dish was salt & pepper oyster with crispy gut, adorned with kiwifruit, preserved egg, and ginger, $30:
re: tpc
My name's not Kevin by the way
The special pre-order dishes that I listed are directly from their new menu's back page, available at the restaurant but perhaps not updated online. I believe the website was last updated in June, and does not have the expanded menu. I'm guessing whoever does the website is very likely not the chef, his wife, or Jason...unless it is the assistant chef?
As far as the pictures in their photo album of "creative dishes" I only recognize one of them
this should be the Shark fin soup with Virginia ham (made with chicken soup)
re: K K
Good stuff KK...hope all is well. I need to schedule another trip back to Yum's to try the Chicken stuffed w/Sticky Rice. Last time I took my parents there, they didn't indicate that it had to be pre-ordered...but then again, I let my brother plan it out and he probably dropped the ball. The crab meat with egg white sounds really good too!
re: K K
K K, my apologies. I thought you were the Kevin K on Yelp who also likes Yum's Bistro quite a bit and I thought took some of the same pictures which you linked to before:
And now I see I mixed-up Kevin with Ken, as in Yelp's Ken K.
If you are Ken K, I really like your reviews on Yelp, especially your creative use of the ASCII art.
Yum's Bistro
4906 Paseo Padre Pkwy, Fremont, CA 94555
re: K K
Great update - can't wait to try the crab and egg white. It's one of the dishes I particularly like at Koi, and no other place around here has come close. I think Yum's might do the tricky though. :)
The pan-fried pompano... is that a prep where the whole fish is deboned, mashed up, stuffed back and cooked? My mom was reminiscing about that a few months ago, talking about her family's cook doing that and not being able to find anything remotely like it here. Is this it?
Are you implying that the almond dessert is no longer ground by hand?
re: Jon914
No idea about that pan fried pompano, as it is not even listed in the new menu list of preorder items, but if you request it specifically ahead of time or bring a printout of that photo you linked of the old menu I am guessing he will do it. It reminds me vaguely like Shunde Cantonese version of pan fried stuffed dace then stewed/steamed but different. Seems like Yum's might do that too in that picasaweb album
In fact you might even be able to request that at Hakka Restaurant in SF or get a variant of it if you can talk to the chef directly somehow...
If you try the crab with egg whites at Yum's, let us know if his or Koi's is superior.
About the hand vs machine grinding of almonds...I really don't know. It's now a very popular end of meal item to pre-order by regulars and folks in the know, so either chef Yum is still investing the time to do so, or he changed methods due to increasing demand. Could be speculation, but honestly it still tastes very good. The trick is the amount of sugar he adds...too little and it could end up being a tad bitter, and if too sweet, overpowering.
Here's a pic of the crab egg white on my 2nd to last visit.
re: K K
That looks pretty good from the picture, though the crab looks noticeably smaller than whatever Koi uses. Are those shavings of Virginia ham over the top? I'll let you know how the two compare next time I dine here. One thing I rather like about the Koi version is that they crack and stir in a raw egg at the table, which is rather similar to what I like to do with fresh pasta to finish it off.
How much did it cost? (Koi's is $36)
re: Jon914
Didn't look at the bill....so don't know. We actually had the crab before it was formally introduced as a pre-orderable item.
re: K K
You're right about the dace. I checked with my mom again, and she says it's dace that's mashed up into fish paste (similar to fish balls in congee) and then stuffed back into the fish's skin, pan-fried or steamed and then sliced. Sort of like this:
It's hard to tell if that pic you linked to is of the stuffed dace from that angle, but if it is, I think you've hit upon exactly what my mom's been looking for (sans the sauce, though).
Either way, I'm continually amazed by Yum's repertoire. It's like having access to a private kitchen in our backyard.
re: Jon914
Actually, Jade Garden in San Francisco has some Shunde/Shun Tak dishes
There was pan fried stuffed dace written on the mirror/wall in that thread. No idea how it is, but since Shunde cuisine is virtually low profile outside Guangzhou and HK, this is better than nothing.
Then there's Gourmet Village in Millbrae, which has some Shunde dishes but seems to focus more on the Zhongshan/Pearl delta region of rustic Cantonese, which is a bit hard to absorb for many who are used to HK style Cantonese. Dace fish paste slices with daikon in soup, or dace fish paste slices stir fried with milk + egg whites are pretty good (doubt they use buffalo milk like back in China), but at least it is better than nothing. Reports of crocodile on the wall specials, but hmmm even that is too hardcore for me.
re: K K
duo xie, KK, for sharing this great info with us. didn't know there was a distinctive Zhong Shan style of cooking, though people of that subprefecture were among the first to migrate in significant numbers via euro/british steam ships in the early/mid 19th c., including railroad workers of course. there's a dish from Gourmet Village pictured on yelp that's captioned Loondu-style (a version of pork belly) which probably refers to the village of Long Dou, or Loong Du, 'dragon head'. my late mother was always tickled to meet other folks who spoke that dialect of as you say 'rustic Cantonese'. from the picture on yelp, the crocodile looks like it's a salt and pepper type of prep, which would make it similar to a cajun style of breading and frying 'gator.
re: moto
Here's my report (with a photo) of the Lung Do style chow fun at Gourmet Village.
Gourmet Village
465 Broadway, Millbrae, CA 94030
re: moto
Yeah this is all confusing.
I dropped by on the way home just to take a look at their menu and specials, and made short chat with the cashier just to reconfirm what region of Cantonese food the restaurant calls themselves. She firmly said that their food is Zhongshan style, even though the main menu, wall and outside poster specials are all over the Guangzhou culinary map, including typical stuff you find at most Cantonese joints. When I asked "isn't there anything Shunde?", she said, "no it's all Zhongshan, Shunde is the next town over". :-o
I guess it's a regional Cantonese pride sort of thing as the cashier (maybe owner) is from Zhongshan too. The restaurant's Chinese name 魚米之鄉, is just an eloquent saying of an area of fertile land with freshwater streams producing excellent river fresh fish + shellfish and quality rice crops. Perhaps it applies to everything in that area, Foshan, Panyu, Shunde, Zhongshan etc, who knows.
The Shunde dishes they actually have on the menu are unmistakenable...pan fried stuffed lotus root, stir fried milk (where the Chinese name containing the word 大良 Da Liang is a giveaway clue, since DL is a subdistrict in Shunde known for producing cow and water buffalo milk).
If anyone heads over there, the colorful picture menu has items not on the takeout menu. One that caught my eye is a pancake made primarly with pan fried rice noodles (mai fun) with minced beef inside, something I have not seen in years. As far as crocodile dish, whoever on Yelp ordered that probably did so on a dare and picked the easiest one (deep fry with salt and pepper), but they actually have multiple preps.
re: K K
the four-ideogram expression that the restaurant borrowed for its name is a very [c. two millenia] old literary phrase -- many such come in four characters, like parts of the texts that had to be memorized in the old days for the civil service exams. Some of the oldest uses of "land of fish and rice " were references to the Chang Jiang (Yang tze) region. the empires [Qin, Han] where the written language was first standardized weren't based on rice cultivation, so the phrase evoked a bit of the exotic and distant.
re: K K
> Lotus leaf wrapped sticky rice with dried scallops and taro - it's a very large portion, imagine your > dim sum sticky rice stuffed chicken, but bigger than 1.5 plates of fried rice entrees. Should be
> really good.
This sounds interesting - but it's more in there than the conpoy and taro I imagine? I vaguely recall that Cooking Papa (FC) had a similar sounding dish on its special menu (different from the one they have on the regular menu).
re: Jon914
Bottom left side. 瑤柱芋頭荷葉飯
Cooking Papa's special menu listing of the rice you might be thinking of is stir fried glutinous rice 生炒糯米飯. This is something that Yum's can also do with advanced order. Many good dim sum restaurants will have this during lunch on the carts or allow you to order it, but most of their renditions are not terribly to my liking. With Yum's crazy good stir fry skills, he can definitely do wonders with this.
Lotus leaf wrapped rice (not sticky rice, I must have remember incorrectly) is a different preparation altogether. Never had Yum's version, but a good lotus leaf wrapped rice is would basically have solid quality rice (in HK they probably use Thai jasmine), ingredients including but not limited to duck shreds, bamboo shoot, Japanese shitake, chicken, shrimp or dried shrimp and/or crab meat. The rice would be first stir fried (with an egg) with soy sauce seasoning. The result is then wrapped in a lotus leaf, then steamed. Pretty sure he will execute on a very high level with his interpretation.
Traditionally the lotus leaf wrapped rice would be one large entree and seasonal (probably because of the availability or seasonality of lotus leaf) and some restaurants in HK would be willing to do a half order, since it is a lot. But purists declare that in order to preserve flavor, one should get the whole order and not break it up. In an interesting parallel, much like going to say, Yung Kee in Hong Kong and ordering a whole goose to get the full juices and flavor, versus half or the thigh with noodles (where a precut bird will already have lost its juices until a customer orders, versus a carved and plated to order whole bird).
re: K K
Wow, thanks for the photo! It looks terrific and similar to ones I've had in HK. I'll report back if I end up ordering it.
Do you have photos of the rest of the special menu? That would make it a lot easier for my mom to dictate over the phone.
Re: Cooking Papa - I actually believe it was a lotus leaf rice. It was specifically on the placards on the table alongside other things like fish 2 ways and live seafood and I believe, the waiter said it had to be pre-ordered.
re: Jon914
Sorry for the late reply on this, had to re-take the photos since the first attempts were not so good
re: K K
Thanks. I actually went here a few days back for dinner and had a bunch of the special order dishes.
- Duck Gizzard, Dried Scallop, Watercress Soup ($22)
- Crab Meat w/ Egg White ($36)
- Minced Squab with Lettuce Wraps ($18)
- Stir-Fried Pork Jowl in Malay Sauce ($12)
- Mango Beef Tenderloin ($12)
- Lotus Leaf Rice w/ Taro and Dried Scallop ($15)
- Almond Soup ($12)
I'll get around to commenting on the other dishes in more detail in the future, but the meal was good overall, but the pacing was way slower than it was the previous two times despite pre-ordering the meal.
The crab was good. Better than Koi's? I think Yum did some things better (virginia ham shreds add a nice accent, no/less MSG), but overall, I still think the Koi version has the upper hand - the crab itself is more abundant and succulent, and the consistency of the egg-white stir-fry is smoother. They let us pick between a small, medium and large crab - we went with the medium, which was priced the same as Koi's version. That all being said, they're close, and save for Koi's, Yum's rendition is far better than the ones I had at Champagne, Asian Pearl, Kitchen and another place I can't recall.
Almond Soup was just as good as last time - it was a great way to end the meal.
re: Jon914
Must give props to Yum again for his almond soup. I came back from HK where one of the nicer Canto restaurants we went to (Chariot Club) made the almond soup, again using the manual grinding method and ladling in the egg whites at the end.
They were close, but I'd have to give Yum's the nod for a ever so slightly creamier texture. It's really that good, and it really is quite a labor intensive process.
re: Jon914
Is it possible to order those special order dishes in English or do you need to speak Cantonese? I'd like to try: Crab Meat w/ Egg White ($36), Lotus Leaf Rice w/ Taro and Dried Scallop ($15), Almond Soup ($12)
re: hhc
Those items are on the back page of the menu in English, so you can drop in and preorder (give at least 24 to 48 hours notice). The other items like watercress and gizzard soup, sticky rice stuffed chicken, and stuffed duck, are listed inside the menu (forgot which page) which can be pre-ordered in advance as well. There is a "deep sea treasure" item listed at $100 to $200, and I believe that's a soup with a ton of rare expensive dried seafood inside.
There are places in HK that do a great walnut or cashew paste soup (instead of Chinese almond), kind of a shame that Yum's won't do it via special order. But the great thing about the almond soup is that it also tastes quite good chilled (as leftovers in refrigerator).
re: Robert Lauriston
Roasted squab, mango beef tenderloin, seafood chow fun with xo sauce, stir fry spicy belachan Malay style pork jowl/pork neck meat with chives and bean sprouts (from Chinese white board), Yangchow style fried rice or dried scallop egg white fried rice, snake soup (no preordering needed), soy sauce supreme baked lobster (or crab)
If you preorder the almond egg white broth (dessert) ahead of time it's fantastic reheated or refrigerated overnight and consumed cold.
re: K K
Thanks for the tips.
The lobster and pork jowl were great. I got lobster because it was considerably cheaper by the pound than crab and we just had crab a few days ago. There is a whiteboard with a list of the seafood prices in English.
Dried scallop egg white fried rice was lovely and delicate.
Beef with (ripe) mango, never had anything like that before, lovely combination.
Seafood chow fun with XO sauce was pretty light on the seafood but nice flavors.
Squab probably better to eat there. Good flavor but had lost its crispness.
Overall I was impressed by how refined the food was. I'm looking forward to ordering ahead and having a serious meal there.
re: Robert Lauriston
What was the price per pound for crab and lobster?
re: Kirk_T
that's not too bad in pricing.
Finally got to this restaurant when we needed to go by Newark over the weekend. The two of us contemplated getting a crab, but decided against it. We got:
Sea clam 貴妃蚌 -- This was a bigger portion than, say, the ones at Hong Kong Flower Lounge in Millbrae. Both the clam and sauce had good flavor, though the knifework on the clam seemed a little too chunky. Btw, is there a better name in English? I'm not sure anyone calls these sea clams or princess clams in English.
Dried scallop egg white fried rice + Conch & scallop stir fry with snow peas -- both stir fry dishes were full of wok hei yet still delicate. The downside to the fried rice was that the rice tasted too fresh, a little mushy; I don't think they used day old rice here.
Steamed chicken with fish maw and ham -- My favorite of the day. This dish also had goji and mushrooms; also a nice balance with shaoxing wine. The sauce/broth that resulted from steaming was delicious. The steamed chicken was done to a slippery (滑) texture, really excellent.
The restaurant was not crowded on Sunday; 3 small tables plus a family banquet, but the dishes came out pretty slow. We basically ate one dish at a time with some waiting in between. They gave a coupon for a free order of quail with $50 purchase, but it has to be used within one month. The restaurant is out of the way for us, but we both liked it enough to go again, next time preferably with more people to try the bigger items.
re: Kirk_T
Thanks for the update.
The common name in English for 貴妃蚌 (gui fei bang) is surf clam.
re: Melanie Wong
The literal translation is "concubine" clam, which is also the same moniker applied to some preps of steamed chicken. That's why the term "princess" sometimes comes up. I've also seen it translated as "giant" clam.
The chicken/fish maw dish sounds like a play on the classic "jade" chicken dish, deboned, then steamed with ham, shiitake and you choy in a similar broth.
Good to hear that Yum's is still going strong.
re: Jon914
There was an aspect of Yum's that wasn't so strong when we were there. We preordered a grouper the day before. When we got there, there were 3 in the tank with muddy water. All 3 had white eyes and did not move the whole time we were there. We expressed our concerns about the fishes to the owner lady and switched to eating lobster noodle instead (the lobster was alive and kicking).
So my guess is as a small shop, sometimes velocity on fresh seafood can fluctuate.
re: ckshen
Hmm, thanks for the tip on that. We generally keep to steamed fish at home or splurge when we travel overseas where the selection's much better.
The "hung lung" (the red groupers) in particular can be a little sleepy. It's something I've noticed for that species in practically every restaurant I've visited in the past year (Koi, Saigon, Joy Luck, Asian Pearl, etc.)
re: Jon914
when you say sleepy, does it mean they are still fresh despite looking sleepy?
the grouper we preordered was 'shek baan'. not sure if its the same as 'hung lung'. it certainly looked sleepy, maybe even permanently so.
i like steaming at home too when there is time, though i must say there aren't any fishmongers around the bay area that i know of who offer a large variety of live seafood, usually its the usual tilapia, catfish, black bass, etc.
re: ckshen
Shek baan would be rock cod. Hung lung's this one, courtesy of Melanie.
It's similar to "kinki" in Japanese (or perhaps even the same fish).
I define sleepy as still-alive, but little/no movement, sometimes accompanied by being "permanently" upside down.
re: Jon914
Yes, and a specific concubine named Gui Fei, isn't it? If you wanted to buy this type of shellfish at a seafood market, you'd ask for a surf clam, which is what I meant by English common name. It's also called an Atlantic surf clam or Boston surf clam. I've never seen it called either of those on a Chinese menu.
re: Melanie Wong
quite humorous, really, how some names and concepts cross the culturo-liguistic divide. translating 'Guifei ' as 'concubine' would be like translating 'Pompadour' (Louis XIV de France) as 'concubine', though the role of Yang Guifei in the history of the Tang dynasty bears a slightly closer resemblance to the Duchess of Windsor (Mrs.Wallace Simpson after her earlier marriage). Yang Guifei as a legendary beauty bringing the fall of an empire resembles Helen of Troy for that matter -- are surf clams considered particularly beautiful in physical appearance ?
re: Kirk_T
I was also at Yum's about two weeks ago. Like you, had the steamed chicken with fish maw and ham- it was excellent. such a delicate dish with amazing tasting components that blend very well together. only wish was that its a bigger plate so i could have some more!
re: Kirk_T
The trick with Yum's is to understand what his strengths are.
Concubine clams, the steamed version is really overplayed. For a better result, I suggest having them stir fried with chives and bean sprouts (works even better with geoduck, but that has to be preordered). Kick it up a notch by asking for the XO sauce stir fried version, or substitute the empress clams for another protein source (e.g. pork jowl which also works great).
Yum's logo is a crab....so that's one of the dishes he does best (followed by lobster). 2 people can feast on one big crab, although that doesn't allow you to sample other things, but it is a feast in itself, especially with over 10++ preps to choose from. The shaoxing wine with egg white version steamed (with a little garlic) is quite excellent (although the latest menu has this listing, but without egg white). Any stir fried crab, even the Jakarta chili/curry crab is awesome.
For the fried rice, add salted fish and the experience will be complete.
I would say steamed fish is not Yum's forte.
"hung lung" / "red dragon" I believe is channel rockfish. The lack of swimming space, difference in water pressure in the tanks (vs their natural environment), plus maybe their inability to survive too long after being fished may have something to do with sleepy looks (and behavior).
The rest is probably timing and season.
re: kevin
There is an online menu, but it's the kind of place where you might order entirely off of the specials whiteboard.
re: kevin
It is, if you know what to get and if the timing is right.
Kevin, tell you what: if you can come up and bring with you the LA regulars....Porthos, ipse, JL, chandavkl and the other Chinese and Japanese food lovers that I may have left out....I will personally host a table for us at Yum's, so you can see how great we have it up here.
But they all have to be present, is the condition :-).
re: K K
All of them ?????
How about one of them ? :)
KK, that's going to be when pigs fly most likely. :)
So that means a definite no.
Both JL and Ipse have remained anonymous at least to me, but I do respect there anonymity.
I'd have better luck pulling a balanced budget through partisan gridlock in Congress in the next day or so.
Maybe I can get Chandavl up there, he's always up for a Chinese food challenge, unless he's already been there already.
re: K K
We had steam crab over sweet rice in a bamboo steamer lined with lotus leaves and crispy skin chicken stuffed with sweet rice at Yum's twice in three weeks! The two preps of sweet rice are very different in flavor profile. We liked both. Yum's is yum! (Pre-order required for both dishes.)
That steam crab dish is not on the menu that we could find. Wonder if it is the same as your "The shaoxing wine with egg white version steamed (with a little garlic)..." (don't think ours had egg white, though.)
Agree that fish is not their strength. Over cooked (steamed) and not as fresh as it could be. Will try geoduck stir fried with chives when chives are in season. Thanks.


text:
Jun 9, 2009
New Release
-A new product called Sesame for our premium members that allows for multifactor authentication with your existing portable USB device
-Windows Mobile application now generally available as a trial for non-premium users
-Many general improvements to our core engine: improved autologin support, non-compact search shows drop down menu of sites, reduced the frequency the notification bar is shown for sites that have login forms on every page, more translations, etc.
-Support an optional way to store a disabled one-time-password on your PC in case your forget your password: this allows password recovery for those who want it without revealing your password to LastPass.
As always, a more complete list of the changes can be found here.
10 comments:
Great to see continued updates and improvements. I'm so delighted to be using LastPass on multiple computers - the days of my restrictive Roboform license are long gone!ReplyDelete
Thanks for a great product.
- AnonymousJune 10, 2009 at 5:48 AM
Any news regarding the Mac Safari client?ReplyDelete
It is definitely on our roadmap and high on our list, but we do not have a timeline yet. If our iPhone app takes off, it will likely be pushed to the top of the list.ReplyDelete
- AnonymousJune 28, 2009 at 7:22 PM
What is the hold up on the iPhone app? I have read it has been ready for a couple of months and users are dying to get their hands on it. It is the only solution out there for iPhone / Windows users who wish to have such an elegant method of AutoLogin, Sync and at the same time have all their Passwords and important information in thier iPhone Offline. Fingers Crossed and Wishing you all the best.ReplyDelete
Since we are using encryption, Apple won't even look at us until we are approved by the US government.ReplyDelete
It is definitely taking *much* longer than we hoped and is frustrating for us too.
We are still giving our premium users a sneak peek (it is a manual process) and we are hoping to get through the govt bureaucracy in a few weeks time.
Thanks for the interest!
Will there be an update for Firefox 3.5 forthcoming soon?ReplyDelete
Firefox 3.5 has worked since it was called 3.1pre, we're pretty disappointed that Firefox disables our plugin on the upgrade. You can however simply reinstall by going here: https://lastpass.com/lp.php and it'll start workingReplyDelete
I am a Lastpass Premium user. Since it is taking forever for Apple to approve the Lastpass iPhone app, is there a way that I can start using it "manually", as mentioned by Bob?ReplyDelete
Appreciate your help!
Hi Tao,ReplyDelete
Send an email to support @ lastpass.com and we will get you setup.
Actually we're nearly out of AdHoc spots with Apple so better act fast...ReplyDelete

subset: commoncrawl


text:
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Franke Orca Right Bowl Shelf Grid for ORK110
Franke Orca Right Bowl Shelf Grid for ORK110
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text:
Troubles with installing
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Posted: Thu Jul 08, 2004 11:25 pm
Post subject: Troubles with installing
Hi there.
I seem to be having troubles trying to install Blag. You see, I had burned the ISO on a disk, and had put it in the computer, booted it up, and yet, there is no screen that asks me to install Blag, it goes strait to booting up Windows.
I had created the CD using Alcohol 120%, using their image burning wizard.
Posted: Thu Jul 08, 2004 11:57 pm
Post subject:
Make sure you have your BIOS set to boot from CD. When you boot the computer, while it's doing it's memory check and such you need to hold down a "special" key to get to the BIOS settings. Usually the key is F2 or Del.
If you think it may be related to burning, you can buy a blag CD from some third party folks quite cheeply. See sneakernet at:
I'm not familiar with windoz burning software, but somone else in this forum may know that application. Anyone?
Posted: Fri Jul 09, 2004 4:09 am
Post subject:
Well, I'll try downloading again, and "re-burning" it. By the way, is there an autorun feature with the program? (Windows doesn't seem to recongize any of the files and simlpy names it as a "file" extention)
Posted: Fri Jul 09, 2004 4:22 am
Post subject:
You can check to see if the file downloaded correctly by calculating the file's md5sum. In Linux to see a file's md5sum you just run the command and the filename. For example:
md5sum BLAG-10000.iso
will return:
3c3a51b62a8aa474083aff9b51b05da7 BLAG-10000.iso
There must be some windoz equivalent, i would think. On some systems (MacOSX, FreeBSD) the command is `md5` instead of `md5sum`.
There isn't an autostart file on the BLAG cd for windoz. I'm not quite sure what it would do. Perhaps display some docs.
After you burn the CD, you should be able to view it's contents in windows. It's a standard ISO-9660 disc image. The contents of the top level directory:
autorun BLAG Changelog dosutils EULA Fedora GPL images isolinux README README-Fedora RedHat RELEASE-NOTES RELEASE-NOTES-Fedora TRANS.TBL
It's not uncommon for a cd to burn incorrectly as well...
Posted: Fri Jul 09, 2004 4:37 am
Post subject:
btw, you want File -> Record CD from Image in Easy CD Creator 5. then you select *.iso from the bottom drop down menu, find your image (blag-10000.iso or wateva it is) and then it will burn. :D lemme know if you need help in another burner such as FireBurner
E-mail me at s.clement@localhost (replace localhost with sympatico.ca) or stevo32@localhost (replace localhost with blagblagblag.org).
Posted: Fri Jul 09, 2004 11:03 pm
Post subject:
It is FIle > Burn image for Nero. Failing that just use ISObuster to extract the CD and drag the contents onto the regular way you burn making sure you select data rather than audio. It is a pain that way but it has been done before for others and worked.
Posted: Fri Jul 09, 2004 11:04 pm
Post subject:
Jason wrote:
Failing that just use ISObuster to extract the CD and drag the contents onto the regular way you burn making sure you select data rather than audio.
I'm not sure that would work. I think you'd then have to boot from floppy. The data would all be there but maybe not the boot sector. I don't recommend doing it this way.
There's gotta be ways in windoz to burn an .iso correctly...
If you need to boot from floppy:
mount /dev/cdrom /mnt/cdrom
dd if=/mnt/cdrom/images/bootdisk.img of=/dev/fd0 bs=1440k
Or try it without bs=1440k.
Posted: Fri Jul 09, 2004 11:18 pm
Post subject:
Well you can check the md5 using the instructions here at this link.
Also Jeff you are correct you would need to create a boot disk but if I am not mistaken is that not in a readme in there somewhere? I remember reading it a couple of months back though I cannot remember if it was in BLAG or not.
Also with ISObuster you can extract the boot sector and rebuild it using WinISO. It is the long and boring way around with no guarantees of ever working but sometimes after Windows burning apps let you down you have no choice :(
Failing the above, anyone who needs a verified BLAG CD give me your addy via private message/email and I will snail mail it for you.
Posted: Sat Jul 10, 2004 5:42 pm
Post subject:
Problem solved. I just had to "reburn" the image. Installation was great. Linux is certainly different. :o
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When you buy vitamin D supplements watch out for cheap brands that use D2 instead of cholecalciferol aka D3. I've done my research and D2 is poorly absorbed so much more (I've read up to 4 times as much) is needed for the same effect and taking that much could lead to Vitamin D toxicity. Stick with good ol' safe D3 and even better get some sun on your skin as much as possible and save the supplement for winter or days when you just can't get outside. Please click 'yes' if you found this helpful and click my NaturalMum link above for more reviews on natural beauty products, vitamins and supplements.
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Posted by Cyberoo on Apr 11, 2013
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Helps me to maintain normal Vitamin D levels after being diagnosed with a deficiency last year.
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When taking a couple of these before bed I really sleep well (which is unusual for me). I have low thyroid and adrenal and low testosterone (I'm female) and my dr. suggested I might be low on vitamin d. When researching I found lots of information about how important vitamin d is and how many people are low on it. I also found a connection between low vitamin d and low testosterone. Very interesting. . .
Vitamin D3 the wonder vitiamin
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Posted by 5027058780554540542 on Aug 04, 2012
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Vitamin D3 is useful for so many things. It is extremely effective to help knit bones and to heal a sprain more quickly. Great post-knee surgery. I personally found when I took a higher dose of 4-6 capsules per day just for a week after I sprained my foot it helped a lot. I was taking vitamin C powder and MSM joint powder which definitely helped, but didn't completely get on top of the pain and inflammation until I added in the vitamin D3. My foot was very sore for a week prior to starting this, and it settled it down completely with no more hobbling. Someone I know did the same after knee surgery, where nothing else was working for her. A friend gave higher doses to his mum who had a fractured arm that hadn't started knitting even after a few months. The D3 did the trick. He suggested using D3 this way and I had nothing to lose. I then dropped back to 1 per day. I was pretty amazed at the effectiveness of such a simple thing. Read up about it because it does a ton of good things in the body, not just these type of uses. Not sure if you can give your dog D3 for a lame leg but that would be worth looking into! (Sydney, Australia)
A necessity if you have low D levels!!!
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Posted by Reviewer1373671 on Oct 28, 2010
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These pills of sunshine have changed my life. Before these, I was constantly tired, depressed (for no reason), had acne and was achy all the time. It was hard to scrape myself out of bed, let alone live a fulfilling life. These little pills have been a miracle; I'm talking night and day. I take 2 of these a day with magnesium and I'll NEVER stop. What a difference... I have energy; the acne is gone; my joints and back feel terrific. Love this sup and iherb. Thanks!


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EarthCam teamed up with Caltrans to present a live breathtaking view of San Francisco's most recognized landmark, the world-renowned Golden Gate Bridge. This iconic bridge has been declared one of the Wonders of the Modern World by the American Society of Civil Engineers.


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experiment with metal. Science lab goes bedside. Add metal to the mix with sleek delustered industrial style storage authentic down to the metal clad construction and exposed joint welding. Simple drawer with matching pull opens on wood glides to reveal matching painted interior. Handmade top to bottom in metal over wood composite. It's a steel…make that a steal.
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proof nightstand. 20.25"Wx17"Dx20"H
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text: I'm new to the DSLR range, I have been using a compact sony super steady shot DSC-H2 6mp for about 5 years now. Am wanting to upgrade either to a DSLR or another compact, my main focus for photography is safari wildlife and scenery-sunsets/sunrises/landscapes. I have looked at the D5000 any views???


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Stan's NoTubes Arch EX 29" Disc Mountain Bike Rear WheelThe Stan's Arch EX 29" Disc Mountain Bike Rear Wheel is stronger and lighter for 2012. Arch rims use Stan's new bead socket technology instead of the traditional bead hook. The result is a lower rim sidewall, which reduces strain on the bead, creates a tighter seal and virtually eliminates pinch flats. It's so effective, you can even get away with using thinner, lighter rim strips and still avoid pinch flats.
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Since Apple launched the iPhone 5, the new iPad and the iPad mini, we haven't seen a ton of add-on products—you know, the ones with the Lightning connector. Of course, there are a few out there, but it hasn't been the flood like what we've seen in the past.
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There's no other word on the model, including any pricing info. However, Philips does plan to start selling the DCM3155 sometime this month.


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Except for the helm, your gemming is fine. The badge belt and cloak will be good upgrades. You need to replace the neck too. Other than that, normal gear progression will improve your stam.
Hello there wise sages of Tankspot, another quick question here:
I've been gearing up more and more, but I still can't seem to catch up to my guild's MT, and it is getting rather frustrating seeing that I can't get nearly as fat as he is. Of course, I understand that since my guild's MT is a bear, he is supposed to have a sickly large pool of hit points. But I'd like to ask whether or not I'm gearing/gemming incorrectly. I already know a few of my bigger flaws, and I'll list them out below:
My armory is here:
I don't have the correct gem in my helm, I'm thinking of instead placing a 10 exp/15 stam gem in there.
My glyph of indominability should be replaced with my black heart. I just don't have it equipped just yet.
I am way under hit cap. I'm still scouring for hit gear.
My cape is a PvP cape. It works for now but I will be getting the Frost Cape.
My current plans for new gear consist of getting primordial saronite to get the Boots of Kingly Upheaval. Do you guys have any suggestions? Thanks!
(Festergut still hits pretty damn hard. It's scary)
Bear druids in 25 man raids with a good number of 264 pieces can reach 109k health with procs and all cool downs used, it's just that simple because bear tanks need more health due to their squishy factor and that they are designed for tanking based on avoidance, not mitigating the damage done by raid bosses which is what I think Blizzard tried to do with death knights and failed miserably too because they are in my opinion by far and away the worst of the 4 tanking classes in the game that I have had to raid with from a threat generation perspective.
To the OP: I would also change the gem in the shoulders & grab the +9 stam socket bonus. +9 stam is a good bonus to grab imo. Dont worry about dropping a little bit below 26 exp, there's always expertise food to catch up.
I would also NOT change to Black Heart. The Glyph is an amazing trinket. If you really really want more stam, Satrinas from Totc25 is a good alternative, otherwise you're good to go.
When you look at your health, remember that as a blood dk, you have AMAZING selfhealing that can translate into some serious extra hp. Even with a lower hp level, you can easily survive a lot longer than a higher hp tank.
Festergut is a fight of chaining cooldowns correctly, not one of getting enough stam. Last night my warrior was sitting on 60.8K hp & 36K armor and i still got nuked pretty fast when i slipped in chaining my cooldowns.
The stam loss from Black Heart is worth it to swap over to Glyph? I had the notion that the on use function for Glyph was pretty bad in ICC due to the zonewide debuff.
Moreover, since I'm way under Hit Cap, I've read online that I shouldn't worry about it and make sure my expertise was high enough. Im worried about this because when I've been tanking recently, I've been doing well on threat, but my rotations get very, very annoying. Having to reapply IT and PS because they've missed or been parried is getting too frustrating.
The armor from Glyph is superior to the stamina from BH for EH. The on use function for Glyph is the same in ICC as in ToC. It's 10% more dodge. I prefer the on demand nature of on use cooldowns that procs. I consider using the glyph over unidentified organ on some fights because I can count on the on use effect more than the stamina stacking.
Your expertise and hit are fine. Keep them above 20 and 200 respectively and you shouldn't have major problems with threat. Increasing hit/expertise to keep from reapplying them is as quality of life decision. If it bugs you, get the axe from DBS-10. It has tons of expertise and the same EH as Bryntroll.
Your hit is plenty good. Expertise could stand to be a bit higher, but I wouldn't sweat it if you're not having threat problems.
Count me as another vote in favor the the Glyph of Indomitability over and above The Black Heart.
But to address your original post: If you think you're going to catch a bear in health at equal gear levels... I point my finger at you and laugh. Gear the best you can for your class & spec and go with your strengths. The bear is Mr. Hugehealthpool. You are Mr. Cooldown and have them on shorter timers (as is your interrupt).
Expect bears to have 20% more health than you on equal gear.
hello there, i'm not really good with dk's i used to played mine during naxx-ulduar period but as far your gear and enchants based on my tanking knowledge,
if the sockets give 9 or 12 stamina i usually went for getting the socket bonus,
you might need to change your gloves enchant arms men is not a really good choice, you can get 18 stamina on those gloves.
definetly use Glyph of Indomitability over Black Heart.
go for the badge cloak and the craft able boots, they will negate the hit and you'll gain good armor and avoidance from them.
second aim for the belt, it's really good upgrade for you.
and you can get easy upgrades for your necklace and bracers from icc10. (1st and 4th boss)
use glyph at festergut and drink armor pots it will reduce the damage taken alot.(Festergut still hits pretty damn hard. It's scary)
good luck
Thanks for the awesome feedback guys.
I'm convinced on using Glyph of Indomitability over the Black Heart in future fights now. Makes more sense, and I'll have another cooldown to pop when those big hits from the big berthas in ICC.
I'm assuming I shouldn't gem any hit in the Sentinel's Winter Cloak (badge cape) to make up for the loss of hit by swapping out my atrocious PvP cape. But if I do swap it out, then the craftable boots will take me back to the ~200 hit rating. I still feel like it's too low, as having to recast spells in my rotation really gets my timing off with my cooldown timing.
Moreover, should I aim for trying to buy the 264 BoE tank ring Harbinger's Bone Band (http://www.wowhead.com/?item=50447#comments) or would the extra hit on the Lootship10 ring be more effective?
Thanks Tankspot Users :-)
RS does 40% - 50% of our threat and it can't miss, so unless you're really having threat problems, you can get away with low hit rating. Mine's at like 100 right now and I have no problems.
I carry a stack of Glyph of Dark Command to switch b/t fights (though in ICC I tend to leave it in all the time since about half the bosses there require taunt switching b/t tanks.
Expertise on the other hand needs to be kept at 26 min, though that's not hard w/ all the exp on ICC gear.


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Stevegtennis.com Forum Archive
Anonymous wrote:Wow, amazing that Memphis and Rotterdam are worth the same # of points... the quality of the fiels is incomparable!
R. Jayakrishnan wrote:I believe Somdev Dev Varman (IND) earned a wildcard to the Memphis qualies, winning the wildcard tournament last week..
Karan Rastogi (IND) got the qualifying wildcard to Rotterdam, from winning the wildcard tournament held in India by Krajicek and ABN Amro.
donkie wrote:Jesse Huta Galung had to pull out of the Rotterdam qualifying tournament because of a wrist injury. He will be replaced by Steven Korteling.
Huta Galung defeated Korteling in the final of the wildcard qualifying tournament held in Amsterdam in December 2004.
donkie wrote:Results Rotterdam wildcard qualifying tournament (held in Amsterdam on 16 December 2004):
Jesse Huta Galung defeated Antal van der Duim 6-2 6-1`
Steven Korteling defeated Nick van der Meer
final: Jesse Huta Galung defeated Steven Korteling 6-1 6-4
third place: Antal van der Duim defeated Nick van der Meer
mgorganchian wrote:Baghdatis, Marcos CYP now is 96 in the entry ranking.
Will he still be an alternate or does he have a chance to enter as qualy or main draw directly?
I do not understand wich entry ranking does each tournmant use. Should not be mandatory to use the most updated ranking?
CooCooCachoo wrote:I am keeping my fingers crossed that Tommy Robredo won't pull out from Rotterdam
Alex71 wrote:I think there are more players out from Rotterdam because the Atp called italian player Uros Vico to go, he entered in qualifications draw.
smucav wrote:WILDCARDS ANNOUNCED FOR 2005 REGIONS MORGAN KEEGAN CHAMPIONSHIPS and the CELLULAR SOUTH CUP
Main Draw:
(WC) Scoville Jenkins
(WC) Timothy Neilly
(WC) Phillip Simmonds
Erikslomp wrote:But the alt-list doesn't matter anymore, because, if i'm correct, if someone withdraws after the qualification draw is made, his place will be taken by a lucky loser, not by the #1 on the alternates list.
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At this point, avoidance is important, but you'll want to work on that health first. There's not too much that you would be doing at your gear level where you'll need to emphasize avoidance. I would stick with SSG.
Plus, SSG buffs your IBF a little bit more, when you need it.


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"According to the Journal of The American Medical Association, medical treatment is the third leading cause of death, after Heart Disease and Cancer in the United States. Homeopathy and Chinese Medicine are two examples of possible alternative approaches to disease that do not treat the illness as an enemy and therefore do not create new disease."
~ Eckhart Tolle The Power of Now 2005
|Today more and more people are choosing alternative approaches to managing their health. Many are drawn to Traditional Chinese Medicine because this approach offers the promise of a healing system that is effective and can be gentle.


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Purcell: Odes, Vol. 7 – Yorkshire Feast Song
Archive Service; also available on CDS44031/8 Download currently discountedCDA66587
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Mark Bennett (trumpet), Michael Laird (trumpet), The Parley of Instruments, Peter Holman (conductor)
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Movement 07: And now when the renown'd Nassau
Track 7 on CDS44031/8 CD7 [1'58] 8CDs Boxed set (at a special price)
Movement 08: They did no storms, nor threat'nings fear
Track 8 on CDS44031/8 CD7 [2'05] 8CDs Boxed set (at a special price)
Movement 09: So when the glitt'ring Queen of Night
Track 9 on CDS44031/8 CD7 [4'44] 8CDs Boxed set (at a special price)
Movement 10: Let music join
Track 10 on CDS44031/8 CD7 [1'27] 8CDs Boxed set (at a special price)
Movement 11: Sound trumpets, sound! beat ev'ry drum
Track 11 on CDS44031/8 CD7 [2'34] 8CDs Boxed set (at a special price)
Movement 12: Sound all to him
Track 12 on CDS44031/8 CD7 [1'47] 8CDs Boxed set (at a special price)
With William and Mary duly crowned there was more topical material available than usual, and the Stewards commissioned the best available author and composer to celebrate in 'a very splendid Entertainment of all sorts of Vocal and Instrumental Musick'. Thomas D'Urfey included the libretto in his Pills to Purge Melancholy, describing it as 'An Ode on the Assembly of the Nobility and Gentry of the City and County of York, at the Anniversary Feast, March the 27th, 1690. Set to Musick by Mr. Henry Purcell. One of the finest Compositions he ever made, and cost £100 the performing'. Of old, when heroes thought it base was ostensibly a history of York from Roman times onwards, but it also contained allegories of the Glorious Revolution. Despite D'Urfey's sometimes contrived text, Purcell responds with music of high quality.
The two-section Symphony is an extensive one, with trumpets, oboes and strings provided with a splendid canzona-like opening, arpeggios rising and falling around Purcell's lively theme. The second section is a lilting triple-time movement, closely imitative and suitably celebratory. A solo bass, complete with graphic word-painting, begins the story with the Romans (the 'martial race') invading Britain, although the audience could hardly have missed the implied reference to the recent replacement of James II by William, and is followed by a short instrumental ritornello and duet for high tenor and bass 'Brigantium, honour'd with a race divine'. Brigantium was the region which effectively made up the county of Yorkshire, and the reference to Constantine was to the Roman leader whose successful military campaign in Britain led him to be proclaimed emperor by his troops in Eboracum (now the city of York). Once again, Purcell's treatment of the words, especially the reference to the 'blooming glories' is particularly effective and affectionate. Two recorders introduce 'The bashful Thames', delightfully running past her 'puny town' (London) with glorious harmony at moments such as 'Augusta [London] then did drooping lie'. Purcell then translates the solo into a most touching chorus, adding beautifully crafted inner parts. Next the story moves on to the Wars of the Roses, fought between the Houses of York and Lancaster between 1455 and 1485. Purcell's gentle setting of 'The pale and the purple rose' is introduced by an extended instrumental ritornello. The bass line ingeniously avoids the first beat of the bar, and over it the oboes and upper strings play a melody of great elegance. When the alto soloist enters with his expressive melody, the off-beat accompaniment is taken up by the all the strings, a device which gives a poignant ending. The following duet 'And in each track of glory since' appears to have been especially popular, and was published separately. As in 'The bashful Thames' Purcell follows the duet with a choral version, harmonizing the melody with the addition of delicious alto and tenor parts.
The opening joyful Symphony is repeated in full and leads directly into the tenor duet 'And now when the renown'd Nassau'. This section is a direct reference to William III, one of whose seats was as Count of Nassau in Rheinland-Pfalz. Over a tightly turning bass line the two soloists and two solo trumpets weave a fine movement, full of subtle turns and interesting contrasts. Purcell's bass duet 'They did no storms, nor threat'nings fear' is a splendid, blustering example: the humour in the setting of 'the grumbling air' is particularly notable. Next comes one of the most extraordinary movements of the Ode, the tenor solo 'So when the glitt'ring Queen of Night'. Purcell uses a hypnotic ground bass, just five notes long, also utilized in the main melody. D'Urfey's text here is inspired, and Purcell's reaction to it is breathtaking in its calm, nocturnal poise and its ravishing harmonies. The second section in particular is glorious with its pictorialization of 'the globe that swells' and the shaft of soft light that Purcell brings by the brief use of the major key at the word 'ray'. The chorus that follows finds Purcell with a subject that rarely fails to inspire him—that of music. He sets 'Let music join' in rich six-part counterpoint, at the midpoint additionally putting the melody into the bass in ingenious double augmentation before a dancing theme brings the movement to a surprisingly speedy ending. The movement 'Sound trumpets, sound!' is less subtle, and clearly was intended to set Yorkshire toes tapping with its rollicking rhythm and easily remembered tune, repeated after the soloist by strings and trumpets with the addition of a throbbing bass line, and then, following Purcell's instructions, repeated 'over again with all the instruments'. For the last movement Purcell goes into his most ceremonial mode, with a mighty bass solo introducing block chords from the chorus and orchestral fanfares.
from notes by Robert King © 2010


text:
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