Question 1: Are you in Sac or SF? (referring to a previous post on buying orange bitters, I believe... Conti Bros. vs. Tower Market?) I happen to live in both places, on a rotating basis. Q2: Do you know any good sites or references on asian seafood ID, especially including flavors, chinese names, general usage? (i.e. what it is similar to, etc.) Pictures seem easy enough to come by, but not English-Chinese translations and salted fish ID and such. You find both names in your typical asian market, but never on the same fishes, it seems. Beef, bitter melon, and black beans is really good, but funny, I just kinda made it up (fridge-raiding style) and never had it with noodles (only rice), care to give your recipe for that? Also, the steamed rice is the *ONLY* way I make it anymore. straight off Kasma's website. Trust me. It rocks. Even though I originally did it just to get away from the same bottom-burning problem you described. Also second the Golden Phoenix recommendation. Anyway, great lesson. --Paul Jus' a po' ign'ant white boy