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Chinese leeks taste really good stir fried with pork and tofu squares, sliced long and thin. You have to marinate the pork.

I love miso salad dressing.

Fish head soup is good.

Simmer in a pot with water and star anise very slowly, sort of blanching it before braising it in shaoshin wine, water, soy sauce, rock sugar, brown sugar, and a few white peppercorns.

Can't make it, working... Boohoo....

Best cooked lobster I've had is lobster with curry sauce.

My grandmother makes us eat red bean soup with mochi in it.

I second Josie's.

Every chinese place in SGV. HAHAHAHHAHAHA!

My most memorable broth from a hotpot was one with oysters. It was not an all-fish hotpot. but rather a mix of everything, including raw oysters. I thought the lamb might dominate the other flavors, but it didn't. The oysters didn't dominate, either, but it was there --- and that broth was wonderful! I've never used blue crab. Were they whole? YEah you have to buy the live blue crab and then cut 'em up. If they have roe it's even better. You can add rice and made congee with the broth at the end and crack and egg into it. I also like the hot pot where you eat lamb/mutton and the broth is sour because of the pickled cabbages so it balances out the taste of the mutton.

Sukiyaki.

I like cheju. I had a pheasant dinner there, and black belly pork bbq. And oranges.

My parents used to make an all seafood hot pot, shrimp, fillet of fresh fish, and lots of blue crab. The crab makes the broth very tasty!!!

I'm sorry I just started a new show so I can't go. Have fun.

I totally agree with you. Lunch at Zuni on a beautiful day in SF is the best.

Whereever you guys want to go is fine with me. Someone PM me to remind me. I've been a little forgetful lately. Thank you!

I was unimpressed with Chinese food on the east coast.

Yeah that sounds good to me...

I heard there is also a Japanese/Korean place in Fountain Valley that is good. Forgot the name. Can anyone help me?

Yeah Toad is good. I don't know about Soot Bull Jeep. The women who work there are mean. I know there are other charcoal alternatives in LA, Suhrubal... etc.

I had a really good crab nabe... the roe flavors the soup really well. YUM!

I'm in for pastrami. Let me know when. Tnx!

I like taro and pork spareribs.

I prefer my wontons with spinach and pork filling... the Shanghainese way.

Boil some spinach and chill it. Squeeze out excess water and add some ponzu to it. Delish.