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« Seafood City | Main | Emerald - Part 1, The Dim Sum of Everlasting Regret? »

Wednesday, 12 October 2005




That looks so good and the broth looks so rich and flavorful. Thanks for making it and sharing the recipe and the do's and do not's. I'm looking forward to making it soon.


Oh somehow I thought I commented on this post but I did not. Well I have copied this recipe and now it is added to a growing list of recipes I want to cook!


Hi Lance - I'd like to know how it turns out, ok? Also, make sure you check out Dylan's version:

Hi Mills - It's a pretty easy recipe to make, and also easy to adjust to your taste.


Yeah that TonyC gets on my last nerve as well... ignore him, he thinks he knows everything. He doesn't even read the full post before he jumps to conclusions and attacks the poster. I love reading your posts, keep 'em coming.


Hi FIF - Welcome, and thank you. In a way it was a very good thing. It helped me organize all those little NRM mental notes that I had. Thanks again for dropping by!


Thanks a lot!

Just made the simple recipe at the top. VERY good. used chinese wild pepper instead of normal white/black pepper.

Very good


Hi Miek - Thanks for letting me know how it turned out!

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