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I don't add sriricha and hoisin directly in my broth. Most places I go to have a little sauce dish that I can add it to. I like beef pho with brisket and tendon only, then I add basil, cilantro, lime juice, chiles, sawtooth greens, no sprouts.

I've been told that when you blanch the shoots, it helps the sauce to adhere it's flavor better when stir frying....

that's cuz they taste weird and smell funny. a Mango is waaay yummier. When peeled it looks like a giant clove or garlic. And the skin looks like snake. It was very interesting.

No, but there are some restaurants around me that serve this stuff and this is just what I like to eat. heehee Shanghai food is my favorite kind of Chinese food.

Roasted chestnuts. Roasted sweet potatoes.

Jullienne and stir fry with pork or stir fry with ji tsai and chicken fat. Or you can cut them into large chunks and cook them with pork bones and a piece virginia ham for soup.

ooh... more for me.

Save the bone for soup.

Mangoes are so good. Foie gras with mango sauce... And mango sorbet...

I went to Cinch for drinks a couple nights ago and sat on the couches. Ordered dessert. The lemon creme. It was good, but I think it was only 2 bites with a dollop of lemon sorbet on the side. We ordered a bottle of dessert wine and while was waitress/hostess was sweet and pretty, she was a little clueless. They did not open the wine in front of us but brought us our glasses, their reasoning being that they could keep the bottle in a cooler behind the bar. But they could have asked us which we would prefer, or opened the bottle in front of us and then take the wine back to the bar. Maybe I'm just being nitpicky. I thought if we bought a bottle in the restaurant they are supposed open in front of you. Unless it has to be decanted? But this was a simple bottle of muscat.

If you split a table with people, I've paid about 40-50 a person. Since I don't care to participate in booking, I'll pay my own way, thanks. Hehe. But that was back in the college days. Crown tastes nasty anyway.

cauliflower tastes really good cooked in curry.

The on on Sawtelle is called Nijiya.

if we're thinking of the same dish it depends on where you go. i've had a fairly incendiary version at hodori on vermont/olympic in los angeles. my wife makes a pretty fiery version herself. now, if i could only get the squid away from her and do some indian experiments with it... I go to Hodori quite regularly and it's not that bad. Hehe..

My dormmates in college were big stoners so they would go to all you can eat korean barbecue. There was a place near my school that had all you can korean barbecue. I think quantity was very important to them because they also went to Claim Jumper. And In N Out. Double doubles.

does all the bones removed mean no skin? or do they just slit the skin and remove the bones? if so, i wouldn't want that job. edited to add: mmmm jellyfish... while we're on the subject of dim-sum people are scared to eat, has anyone had the duck-tongue in spicy sauce? really good stuff, but it was real disconcerting the first time to discover that there was a bone or something in the middle of the tongue. i suppose there's something weirdly fetishistic about eating a tongue--yes, i have frenched a dead duck. There is skin. They slit it and they just take out the bones so it looks slightly julienned. I don't know how long it takes, but I sure appreciate the labor intensity. Duck tongue stir fried with chinese basil and chilis are really good.

I can't get enough of korean stir fried squid in that red sauce. It's a lot milder than it looks.

I like the white chicken feet. I've had it served cold with all the bones remove so it sorta reminds me of a jellyfish appetizer with julienned scallions scattered on top.

Hot pot with pickled cabbage broth base and mutton!

I sautee them with bacon and I add some stock to soften.

Wow those pics look amazing! Sorry I missed it. Maybe the next outing. Miss you guys, hugs!

I believe it's cui and it's available in several South American countries. I have a friend in Ecuador who ate it on my prompting. Not a pleasant experience. Like eating a giant greasy rat. But she ate it. They even brought it out spread eagle on a rotisserie with skin and head and tail still on. Did they remove the fur? Wow... I think something about the tail would really bother me I don't know why.... Greasy rat huh? I thought they would cut the head off on just serve a part of it like frogs legs or something...

sushi

I was watching a japanese food show a month ago and I saw a ramen restaurant that specialized in ramen soup with soy milk in it. Has anyone ever tried this? Wonder what it tastes like. They make the soy milk fresh in the back.

Last time I went to 888 for dim sum. They pissed me off because they didn't have any food left and it was only 1:30pm. I still contend that they do very nice banquets and they make great shark fin. You gotta pre order all that stuff but it's quite good.