Updated March 9, 2009
Originally posted July 16, 2007
You guys know about our favorite fishmonger in the whole world right? His name is Pat and he runs Mission Fresh Fish out in San Leandro. You can find him at several farmer’s markets around the Bay Area. We’ve talked about him a lot on this blog. See, his fish is truly the best I’ve come across. And this is one of the things I get the most from him—salmon collars.
Here is the recipe for the cioppino hot pot that we made for our recent Foodbuzz 24, 24, 24 dinner
The first time I visited California, my uncle took me down to Monterey to go see the aquarium there. That evening, we went out to dinner and I ordered the cioppino. It was the best, most amazing seafood soup I had ever tasted. I was hooked on cioppino. Continue reading Cioppino Hot Pot Recipe
A few weeks back, Foodbuzz put out a call for proposals for another one of their "24, 24, 24" meals. Since the date would be very close to Chinese New Year this year, Annie and I submitted a proposal, focusing on a Chinese New Year theme. We were surprised and honored to have been chosen as one of the food blogs featured this month.
Continue reading Foodbuzz 24, 24, 24: Chinese New Year Cioppino Hot Pot
Sweet and sour dishes are probably some of the most popular dishes in Chinese American restaurants. Sweet sour pork especially seem to have become very much a staple of any Chinese restaurant here. My mom used to make sweet sour dishes at home a lot too. And the color is nothing like anything I’ve seen at the Chinese restaurants here.
Here, most sweet sour dishes are BRIGHT RED and the sauce tends to run more sweet than it does sour. I have never quite got used to that red coloring when I eat sweet sour dishes at restaurants here.