you're still ordering overseas ???? why haven't you switched, like most of your brothers ???
there's this excellent sushi bar, just west of Kingston, that is just off the hook... I'm sure you know who i'm talking about.. maybe the Sashimi is a bit pricier, but the fact that the tuna's fresh, makes all the difference
Awww, you know that any octopus ordered over the internet is fake! They just take any random squid and wrap it in dyed Connecticut sun-grown haddock to hide the color.
If you could ever try a genine cut from a LCDS (La Casa De Sushi) you'll know immediately!
So many cigars, so little time...
Posts: 2319 | Location: South of the Mason/Dixon Line | Registered: September 24, 2007
Lol, CIA, MI5, Mossad, KGB and Cuba's intelligence service can all come here to learn how to make secret communication codes. I'd say also for better disguise you should have done this in Food & Drinks sections.
CrazyPoet is right about Sushi - the best place is LCDS. Though, good Sashemi can be found online. What you shouldn't buy either online or from gas station stores is California rolls
Did the sushi come in a glass-topped package? If so, I can guarantee you that it is not octopus in there. It might LOOK like octopus and be packaged up LIKE octopus, but it's not octopus. I'd check the tentical colors and compare them to the counterfiet section on sushiaficiando.com .
---------- Back by request:
Mom: "Twenty dollars for a cigar?!?! Why don't you just set fire to a $20 bill?"
Response: "Get a $20 bill to taste like a Davidoff and I'll light my entire paycheck on fire!"
Posts: 1378 | Location: Medford, NY | Registered: July 18, 2007
Originally posted by Dusko007: QM, last time I ordered sushi from your source they sent me cigars
Did they wrap yours in nori instead of tobacco leaves too?
--------------------------------------------- "The funny thing about regret is that it's better to regret something you have done than to regret something you haven't done."
Posts: 56 | Location: east bay, california | Registered: December 10, 2007
I'm a newb at sushi, so I was wondering which ones are the best to age? Also, are those maki bundles I've seen in the Thompson Fisheries catalog worth the money? And what about the wasabi, should I put it on the fish side, or on the rice side?
________________________ "Tobacco is my favorite vegetable." --FZ
"Government is the Entertainment Division of the military-industrial complex." --FZ too
Originally posted by flashman: I'm a newb at sushi, so I was wondering which ones are the best to age? Also, are those maki bundles I've seen in the Thompson Fisheries catalog worth the money? And what about the wasabi, should I put it on the fish side, or on the rice side?
Aaaah, these noob questions... Why can't you just use the search function at sushiaficionado.com forums?! I know what your next question is: whether keep sushi in the fridge with or without the rice paper packaging it comes with. So get this - it's up to you, and you can even eat it together with paper if you want to, because you're not going to be able to tell the taste nuance differences anyway! And here is something more for you: (1) never ever mention the dreaded "T" fisheries here! (2) never start the Tonight's sushi thread - it is reserved for SushiDoc, a respected veteran sushi degustation expert. Happy eating!
I need to know- if I'm making tempura from my order, should I fry with a butane camp stove or go with the traditional campfire? I always have problems with under-cooking or over-cooking mine since I'm so dammed impatient to start eating it!
I think we should all go rate sushi at a local B&F (Bamboo and Fish). Any ideas what our first roll should be? What date is good for everyone?
Bear
Dream as if you'll live forever, live as if you'll die today. -James Dean
If you have the time, I recommend the "three burner" method. It is a much gentler process, and it puts you in the appropriate frame of mind by making you slow down. Sushiaficionado.com recently ran an article on the process, and it changed my entire way of looking at sushi. I will never again hurry to warm and dip the way I did in my unenlightened days.
So many cigars, so little time...
Posts: 2319 | Location: South of the Mason/Dixon Line | Registered: September 24, 2007
). Any ideas what our first roll should be? What date is good for everyone?
