Conference turris::cooks

    Angus
    
    I didn't notice it in the magazine but I doubt if I would of bought it.
    How much was it?  As you say, shopping around oriental or ordinary 
    supermarkets will probably yield it cheaper anyway.
    
    julia

    Julia,
    
    Page XII contains a meager description of the ingredients while page
    112 has the order form. The whole lot cost �19.99 + �2.95 P&P. There is
    a sort of picture of the ingredients. From this picture I recognise a
    number of brand names which a) I can get at Sainsbury's et al and b)   
    wouldn't buy them at Sainsbury's et al 'cause I can get more authentic
    and cheaper brands elsewhere. I think there are some exotic ingredients
    I'd be hard pushed to find, and I just wondered if anyone had bought
    the pack, what really is in it, and what they thought of the whole lot,
    and whether it represents value for money.
    
    There is also a 'fresh pack' containing green and red chillies, small
    bird's eye chillies, kaffir lime leaves, fresh root ginger and lemon
    grass. This weighs in at �4.95 + �2.95 P&P. This didn't tempt me in the
    least as I can get the green/red chillies, fresh root ginger and lemon
    grass from Sainsbury's.
    
    Angus
    PS Actually I would prefer to poke around interesting food shops trying
    to locate sources for this stuff myself :-)
                                               

    As I'm not in the UK, is this Chinese steamboat you're talking about??
    There are NO fixed/special herbs and spices for a steamboat.  The main
    ingredient is good chicken stock.
    
    The meats and vegetables that are cooked in a steamboat are each 
    prepared/marinated to individual taste, using such marinades as
    soya, oyster sauce or rice wine.  Thus each steamboat is different,
    and as the meal progresses, the stock and the flavours change.
    
    regards,
    joyce  

    Joyce,
    
    The Steamboat I mention is a British (I guess) company dealing in
    exotica. They've got together with the BBC to offer a package of
    goodies in conjunction with the Far Flung Floyd cookery programme; a
    six programme tour of the far east: Vietnam, China, Thialand, North and
    South Malaysia and Hong Kong, I think that's all of them as I missed a
    couple. The last programme was last night (Hong Kong) and I notice the
    special offer in the latest (september) edition of the Food magazine.
    
    However, this 'steamboat' (as in food) you mention sounds alot more
    interesting. Could you expand further?
    
    Angus

    Angus,
    
    Hi.  I presume you know what a 'steamboat' pot actually looks like?
    My art-work ain't that hot. :)  Basically, it's a pot with a funnel
    in the middle (not unlike a cake ring)... modern versions are electric.
    Older versions are used by heating up lumps of coal, which when red-hot
    are dropped into the "funnel".  If using the latter, *please* ensure
    adequate insulation between steamboat and table-top. :)  The steamboat 
    sits in the middle of the dining table and guests serve themselves.  
    All the preparation is done hours in advance, which is great for actually 
    spending time with your guests.
    
    You need copious amounts of good chicken stock kept hot on the stove. 
    The steamboat is 3/4 filled with stock and heated to a gentle boil.  
    This (stock) is topped-up as it is consumed.  Meats and vegetables are 
    prepared in bite-sized pieces (but not cooked) and arranged on platters 
    around the steamboat.  Each guest is provided with a plate/bowl and a 
    wire "net" (small ladle shaped), into which they place their selections 
    from the platters.  These are then lowered into the boiling stock and 
    cooked to taste.  Only small quantities are cooked at a time.  
    [Aside: great fun for kids attempting to "fish" someone else's food as it 
    can float out of the net.] :)
    
    The meats (which often also include white fish, fish-balls, scallops
    hard-boiled quails eggs etc) are marinated with different sauces (oyster, 
    sesame oil, soya etc).  Dipping sauces (esp. garlic-chilli sauce) is also 
    provided.  Rice vermicelli is often served as well, and the stock from
    the steamboat is poured over this and drunk as a soup.
    
    Vegetables to use include brocolli, cauliflower, spring onions, 
    capsicum etc.  
    
    Although I've prepared this many times, I've never actually used a 
    recipe... it's more of a concept. :)  If you do want to try it and need
    a recipe, let me know and I'll see what I can do.
    
    Althoug sometimes called a Chinese fondue, I'm afraid that a fondue pot
    is a poor substitute.
    
    Hope this helps.
    
    regards,
    Joyce
    

    I have a Thai steamboat but have never managed to really get something
    to burn under it to keep it hot!the base is decorative and has a larger
    hole cut into it into which I assume you put your fuel onto the flat
    base.
    
    I have tried a few things without real heat success.
    
    One thing I haven't tried yet is the Le Creuset burners that you can
    buy for the Fondue.These seem to burn for some time and give off good
    smokeless heat!
    
    Any ideas?