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Last week, I had a delicious appetizer of ika (squid) mixed with mentaiko.

I 2nd this. I love chicken hearts yakitori style.

I really liked Knoll's Black Forest Inn. Too bad.

I like the rice patty ones.

I love Popeyes because I like the spiciness of it. I used to work near Roscoe's Chicken and Waffles, and their fried chicken was really good. It's not really a drive through though.

Brunch was really good. I had poached eggs on top of prosciutto with scallion sauce. We had basket of pastries with brioche, apple tarte, and sugar bun. My other friends had the french toast and the quiche. Everythin was tasty except for the french toast. They used baguette and the crust was too hard so my friend only ate the middle.

I love mushroom soup when I have kaiseki meals. THe flavors are so clean.

Anyone else have suggestions?

tell that to millions of children in Japan! My kids love this stuff too and often order it when we are out as I refuse to make it at home! I ate this frequently as a kid. I thought the color was really cool.

I'm going to Campanile for Sunday brunch with some pals. I looked on their website and am thinking about the quiche or the poached eggs but I'm definitely open to suggestions. Anyone have recs? Thank you!

There is a shanghai dish of tofu braised with crab roe.

I think French Laundry cookcook has a recipe for citrus cured salmon, but they slow cook it in oil.

I used to eat a lot of Fins shrimp tacos whenever I went down to visit friends at UCSD.

Have have you tried their tasting menu? I've heard mixed reviews about it.

The Cantonese do a really great dish where the lotus root is sliced really thin and it is stir fried with minced garlic, shitake mushrooms, and bamboo fungus. The lotus root stays crunchy and is a great contrast to the other ingredients. Gary Soup, hehe... pork bone soup was something I had a lot growing up.

I like this smoked.

Do you have 99 Ranch market? I love this in soup made with pork bones.

This is how my mother makes it. You are also supposed to add scallions and a some ginger slices, cook for a long time. It's better to use an old stewing hen instead of a young fryer.

That prime rib looks really good. How does it compare to Lawry's?

For the meat filling you can also use a pork/shrimp mixture.

I love crab. I've had this giant crab. The head is so big. The shell is stuffed with glutinous rice. I've also had the albino crab from Australia, steamed with garlic. They usually split the long legs open for you for easy access. Last week I had dungenss crab stir fried with szhechuan pepper corns and dried chiles. It wasn't really spicy but gave the sweet crab meat a very savory flavor. I think they fry the crab then toss it quickly with the pepper and chili, sort of a dry rub.

Cook it with sausage and rice to make that Cantonese rice dish, Bo zai fan.

I love katsu curry.

Maybe you can try serving with a cherry sauce? Yumm...

I love eating meat off the bone, especially rack of lamb and bone-in rib eye. The bone is the best part.