Other than being fed GMO corn/soy, antibiotics, etc., they are fed testosterone to become ALL male!

Read the unhealthy aspects of tilapia:

http://www.organicauthority.com/blog/organic/tilapia-unhealthy-factory-farmed-chicken-of-the-lake-seafood-fis/

http://www.draxe.com/eating-tilapia-is-worse-than-eating-bacon/

http://www.draxe.com/eating-tilapia-i...

Wrap in a ziploc or it will absorb odor like baking soda..

Simply, chinese hot mustard is mustard powder and water. It's what you do with it after. It can be blended with soy sauce, hoisin sauce, fish sauce, etc.

Would you eat something labeled sour green squid? Actually it's fermented (think lactofermentation) greens stir fried with squid and vegs that's quite tasty. Actually, where I live (Albuquerque) 3 restaurants considered the most authentic now have their "secret" menu in both English and Chinese. However the translations are literal with no explanation. One place has a fish head/eye soup available only when a certain Chinese chef is working. It is delicious! Their food on the "regular" menu is mundane. I will only order off the "special" menu.

Just nasty fish. Why waste money on this vile, farmed fish when there are better alternatives? My cats won't even eat it. They won't eat farmed salmon either. Stay away from the farmed fish!

I make the broth and can it into 16 oz sizes so it's ready when you are for Pho!

That recipe is NOT Chinese hot mustard.

It's loses its flavor. It's best to make it as you need it.

I use a lot of salt when I make mine and it definitely does not keep forever....usually less than a month. I know this because I forgot there was some in the fridge, found it, expected it to be edible but it had turned. What a waste!

My mother used to make that and nanami togarashi from scratch and she used the hottest red pepper flakes or powder that she could find. Don't forget the sansho which has its own distinct zing and bite. My mom was born and raised in Kobe, Japan. She always loved hot and spicy food. Even her Japanese curry had an extra Wow factor to it. No spice lightweights in mom's household.

I don't like al dente either. I dated a northern Italian guy and he thought the American version of al dente was undercooked. There were some other things he didn't like that Americans claimed to be "Italian". I spent a little time in Italy and I don't remember eating tough pasta. A thing he and I agreed upon was how salad in the States comes with the dressing on the side. In Italy, traditionally, the salad is tossed up in an oil and vinegar mixture and served with the lettuce slightly wilted. Hence "Italian" salad dressing.

Boil in salted water. Start checking after an hour. You will know when it's tender because you can cut it with a fork! Best way to gauge is to eat a sample. I usually allow 2 hours for baby octopus. If you have some papain (papaya enzyme), it will speed the process. If cooked correctly, it will not be chewy at all. Afterwards, you can use it any recipe. I keep some boiled octopus in the freezer so I have some whenever I need it. My favorite is in salads.

I simmer my pigs feet until tender in a vinegar, brine, and beer solution with lots of different seasonings such as garlic, chopped onion, crushed red pepper, habanero, black pepper, mustard seed, coriander seed, bay leaves, and whatever tastes good to me that day. You can always add more flavorings if needed as you cook. I put oiled foil on the grill, crank up the heat and put the drained (save the stock for ASPIC!), still warm pigs feet on the grill. Once they sizzle nicely, I reduce the heat so they are cooking but not burning. Serve with salad, roasted corn, potatoes...what ever tickle your fancy! The pot liquor will up nicely for another dish. I strain the liquid to remove the spices and any other solids and refrigerate. When I'm ready, I reheat the now gelatinized stock and make different aspics. Let your imagination be your guide!

I throw the chicken pieces in a pot with some bouillon. Simmer until I get a nice stock. Remove chicken and debone, adding chopped chunks of the chix back into the stock. Skim off fat. Add onions and celery, maybe some green chiles or hot sauce, other seasonings and make a soup! Since there is breading on the chicken, it makes the stock thicker. I even throw in leftover french-fries, cut up. You can add cream, rice, pasta, beans, and other veggies like mushrooms! Anything goes! Don't forget to use the leftover mashed potatoes, too!

I buy the small octopi, bring them home and boil right away for c. 2 hours in salted water. Then I either use them then or freeze so they're ready to use the next time. I reduce the stock and save it for chowders, seafood soups, etc. In the past I've used larger octopi. I split them lengthwise or sometimes quarter them lengthwise before boiling. Then I keep checking them after 2 hours for tenderness. If some pieces get tender sooner, remove them with some of the stock and put aside. It's really easy to do. I'm Japanese and we never used corks! My octopi always come out super tender with an excellent flavor! The reduced stock contains a lot of collagen and will be a pretty purply-pink color.

Dave's Last Resort is good. www.daveslastresort.com It's in Lake Worth. Lake Worth is essentially across the street from West Palm Beach. Across the street there is an Irish Pub called Brogues. On the other block is The Cottage. www.thecottagelw.com Down from there is South Shores Tavern and Grill. www.southshorestavern.com All of these places have outdoor seating and are very reasonable All are in walking distance of each other. South Shores has a nice tropical patio bar out back.

If you're staying in ritzy Palm Beach, things will be expensive but I do recommend going to Taboo on Worth Ave. www.taboorestaurant.com
Charley's Crab is good, too. www.muer.com

In Lantana is Riggins. They specialize in Maryland style crabs but have an assortment of other goodies. www.rigginscrabhouse.com. An exit or two South on I-95 is the Anchor Inn. www.anchorinnlakeside.com You may see alot of retirees but don't let that scare you off. I have always had good food there.

Don't forget if you're on a budget, share an entree, order appetizers instead of dinners, etc. Also to have more money for dinner, eat breakfast in your room. Hopefully you have a fridge and microwave.

Hope this helps!

Don't forget to tip your servers!

I like 99 Banh, near the AF Base first, then Arirang, then Talin.

Absolutely. If you ever get really tiny baby squid, you don't even have to clean them, just eat them whole! I the larger squid I only discard the cuttlebone, beak, and the insides of the head.

I make my own salty squid, shio-ika, by slicing the cleaned squid into thin strips not rings, separating the tentacles, and including the guts.. Just salt to taste and let sit for 2-3 days until nice and slimy. Delicious with hot rice!!