On Feb 16, 5:40 pm, "Peter" > wrote:
> Celebrating Chinese new years tomorrow with a day long hot pot (fondue)
>
> Lots of fish, pork and beef balls, thin beef slices, etc. Satay (sort of a
> fish bbq sauce) for a little extra flavour on the plate, bok choy for some
> greens, and more shitakes than we can eat.
>
> Undecided on the broth though. I'm thinking beef broth, soy sauce, garlic,
> ginger, and some chilies, maybe a touch of sesame oil. Anything else you
> would add to that?

Sounds like fun. I'm wondering whether you want to start with a
strong flavor like beef broth. If you started with water, garlic,
ginger, chiles, a touch of sesame oil, the various things you cook in
it would over time create its own unique flavor. -aem