Armed Polite Society
Main Forums => The Mess Hall => Topic started by: K Frame on September 26, 2017, 07:22:45 AM
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I never thought I'd be able to eat raw fish.
Then I visited a friend, and he took me to a sushi restaurant. I started out with the cooked rolls, then got braver and braver. When I finally ate that first piece of raw mackerel, I was transformed. That first time I think I tried just about everything raw on the menu. I found out that I'm not fond of sea urchin, but almost everything else? More, please!
I even went as far as to eat tempura fried shrimp heads. 24 hours earlier I'd have said that there was no way in hell that I would ever do that.
So, sushi. You eat it, grossed out by it, or what?
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I love sushi. Tuna is my favorite.
BTW, Crafthouse in Reston (Fairfax, near REI, as well) has great raw tuna tacos. On the Tuesday "Happy Hour", you can get 2 for $11.
That was a subtle hint, btw. ;)
Chris
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I love sushi. Though I have found I'm not a huge fan of sashimi.
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My wife loves it. I've tried it. It didn't take.
Cooked is great stuff. Raw makes me gag. To each his own!
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I like sushi. GOOD sushi, which is the trick. I think a lot of people get turned off to it because they bought it in a plastic container at the grocery store or something. Having it handed to you by the Japanese chef is a whole nother thing.
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Love sushi, I'm not super adventurous around here except at high end seafood grills. Tuna is a pretty safe bet. Some others, I'm a bit more leery about. Not as fond of sashimi. Taste is fine, I hate the texture. I mistakenly ordered a platter of sushi and sashimi on a menu. Being the idiot I am, rather than just give up, I covered each sashimi with about 1cm coat of wasabi and that let me actually eat it.
It's not widely enforced, but all raw fish are supposed to be frozen to kill parasites. The better restaurants flash freeze to -70F, with dry ice and some liquid nitrogen. Crappy ones use normal commercial -10F slow freezers.
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I like sushi. GOOD sushi, which is the trick. I think a lot of people get turned off to it because they bought it in a plastic container at the grocery store or something. Having it handed to you by the Japanese chef is a whole nother thing.
Yep. Lots of not great junk grade sushi. It's not easy finding a good place. Best sushi I ever had was in Boulder CO, with a local as the sushi chef. A lot of skill and attention to detail is needed. And there's no easy or reliable way to know in advanced how good a sushi chef actually is.
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My favorite around here is a place called Sushi Masa. Excellent stuff, but ya pay for it. Their menu also has a excellent selection of proper Japanese cuisine.
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Yes as long as it doesn't contain avocados.
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Nope.... I live too far away from the ocean!!! ;)
When I was in Japan beef sashimi was a regular part of my diet.
bob
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Nope.... I live too far away from the ocean!!! ;)
When I was in Japan beef sashimi was a regular part of my diet.
bob
Just absolutely no on that one.
While raw fish makes me gag, raw red meat is absolutely out. There's enough danger with raw fish, I don't need to add E. Coli to the concerns.
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I LOVE Sushi and Sashimi! I too dislike Uni (Urchin), I also dislike anything with that egg foam on it like the "Golden Shrimp" we tried once... <gag!> The Japanese spicy mayo is a bit hot for my taste as well but I'm fine with most everything else. Unagi and Anago (fresh and saltwater eel) are my favorites!
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Did you have the octopus?
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It's fine. I can enjoy it, but it isn't something I seek every chance I get.
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Just absolutely no on that one.
While raw fish makes me gag, raw red meat is absolutely out. There's enough danger with raw fish, I don't need to add E. Coli to the concerns.
Actually properly handled it's plenty safe. You're more likely to get e coli from a hamburger. Hell they also do raw chicken but again, properly handled it's plenty safe.
Raw beef is actually in plenty of cultures cuisine right up there with raw fish.
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Speaking of Sea Urchins, when we visited Palma de Mallorca many times during the course of 3 Med cruises occasionally we would be there when the fresh urchin was on sale by the small shops.
They would have a small pair of scissors and some spoons so you could buy a few and try your luck at getting ones with the roe. Between fresh urchin and fresh strawberries and cream that place had some great little sidewalk cafes.
bob
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Did you have the octopus?
The Tako (Octopus) didn't impress me. It didn't gag me either though. I like to try every different one when I can to see how they taste.
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I have come to like some quite a bit, mainly tuna and cooked, though. Too much fear of other raw fish. Love wasabi, though.
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Love sushi, if done right. What's fun is eating a hunk of tuna or salmon that's so fresh it's still quivering slightly while being sliced.
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Love sushi, if done right. What's fun is eating a hunk of tuna or salmon that's so fresh it's still quivering slightly while being sliced.
BTDT, tuna heart, 1st tuna in the boat. I am still not sure it is a "tradition". ;)
bob
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Love raw tuna. Salmon is okay.
Love raw oysters, just eat them right from the shell, no spices or hot sauce.
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Absolutely love sushi, haven't tasted any of it that I dislike. My daughter introduced us to it a few years ago. BTW, most wasabi you get in sushi restaurants is actually horseradish, dyed green. True wasabi is hard to grow and expensive. I'm sure in the larger cities you can get real wasabi, but I know what horseradish tastes like (we grow our own), and wasabi tastes just like horseradish.
My wife doesn't care for sushi, actually it's the seaweed they wrap it in that she really doesn't like, but our favorite place will use rice paper instead if we ask.
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I like it, but I'm not sure if I've ever had any raw sushi rolls.
Sushi is pretty darn expensive here. (wha'd'ya expect, 1200 miles from the ocean?) I took my daughter to a sushi restaurant for lunch a few years ago, and we didn't order drinks or anything exotic and the bill was still $50 -- and I was still hungry!
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No.
I've been bullied into trying it twice now. I will not be bullied again.
I also almost barfed lox all over a really fancy restaurant when I tried that.
As far as I'm concerned, anything that comes out of the ocean needs to be thoroughly cooks and served hot. The only seafood I'll eat cold is cocktail shrimp smothered in cocktail sauce, and even that I don't do much.
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Sushi is pretty darn expensive here. (wha'd'ya expect, 1200 miles from the ocean?) I took my daughter to a sushi restaurant for lunch a few years ago, and we didn't order drinks or anything exotic and the bill was still $50 -- and I was still hungry!
It's not that much different at sushi restaurants at the coasts, especially if you start adding up the sake shots. :laugh:
Though in Santa Barbara, there was also the option of sushi hole in the walls that made just as good of stuff as the sit down places for much less. I used to go to one at the harbor once a week or so that was run by Koreans, ~$10 for a lunch special that filled you up.
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No.
I've been bullied into trying it twice now. I will not be bullied again.
I also almost barfed lox all over a really fancy restaurant when I tried that.
As far as I'm concerned, anything that comes out of the ocean needs to be thoroughly cooks and served hot. The only seafood I'll eat cold is cocktail shrimp smothered in cocktail sauce, and even that I don't do much.
Racist
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Racist
But eating raw fish is cultural appropriation.
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But eating raw fish is cultural appropriation.
Someday, someone is going to have to explain cultural appropriation to me. I swear, back in the day we called it appreciation, not appropriation.
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But eating raw fish is cultural appropriation.
Sorry, but that's incorrect.
Cultural appropriation would be if you, a lily white European American cis normal racist bastard, were to actually learn to make your own sushi. Then you'd be worse than Hitler.
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Someday, someone is going to have to explain cultural appropriation to me. I swear, back in the day we called it appreciation, not appropriation.
It is just a new way for democrats to encourage segregation.
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Sorry, but that's incorrect.
Cultural appropriation would be if you, a lily white European American cis normal racist bastard, were to actually learn to make your own sushi. Then you'd be worse than literally Hitler.
Oh, crap. I bought a little bamboo rolling mat and some seaweed wrappers, and learned how to make sushi rice a few years ago.
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Oh, crap. I bought a little bamboo rolling mat and some seaweed wrappers, and learned how to make sushi rice a few years ago.
YOU BASTARD!
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Sorry, but that's incorrect.
Cultural appropriation would be if you, a lily white European American cis normal racist bastard, were to actually learn to make your own sushi. Then you'd be worse than Hitler.
It's not as if there are rules to this.
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You repressor bastard!
The rules are exactly what the left says they are!
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The rules are exactly what the left says they are!
Until they arbitrarily change them!
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You repressor bastard!
The rules are exactly what the left says they are!
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Until they arbitrarily change them!
I thought they were what everyone is expected to follow but the left.
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Good for laughs
https://www.youtube.com/watch?v=7WYmWo28svg
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Love it, but with limits. The chewy bits are out, no octopus or squid. When I was a kid my aunt made traditional rolls to keep her Japanese husband fed, still like them, nori, rice, pickled vegetables, no dead fish. Pretty sure I was the only kid up in hillfolk public school with a pack of nori. We just distributed it at recess and pretended it was tobacco.
In a similar food vein one of my favorite snacks is dried cuttlefish, hard to find. Plenty in Guam, but not the big draw. The jap tourists spend metric buttloads of cash on American delicacies like beef jerky and spam. None of which they could take home, so I guess party in the hotel room.
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Though in Santa Barbara, there was also the option of sushi hole in the walls that made just as good of stuff as the sit down places for much less. I used to go to one at the harbor once a week or so that was run by Koreans, ~$10 for a lunch special that filled you up.
I remember reading that before WWII, Japanese and their bentos(packed lunch) and Yatais(food carts) were able to provide healthier, tastier, and cheaper food in places like SanFran than their American counterparts with more traditional american foods. A lot of it was that they didn't have a lot of heavily processed foods, making it cheaper as long as it could be fresh.
I know it's not the best, but I find one of the trays of "spicy roll" sushi hits the spot, isn't very expensive, and is really fast. The "california roll" was developed in SanFran to better suit American tastes. Etc...
Different tastes for different folks, I guess.
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I've liked almost every type of sushi and sashimi that I have tried. Even had whale sushi and horse sushi on one of my business trips to Japan years back. Both were good.
Ama ebi with the fried shrimp head is one of my favorites, as is saba, or mackerel. Saba is typically lightly marinated in vinegar.
Maguro, or tuna sushi is quite good, especially if it is the fatty tuna kind.
The only sushi I don't like is any that contains natto, a fermented soy paste. Nasty stuff.
If you're ever near Hillsboro, OR, try Syun Izakaya. It's a family owned traditional Japanese pub-style or izakaya restaurant. It used to be owned by a Japanese family. Don't know if it still is, but it's still a great place for sushi, sashimi, and great Japanese bar food. I took my #2 son there for lunch back in May when I was in town visiting.
My former Japanese coworkers said it was the best Japanese restaurant they had found in America.
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"Ama ebi with the fried shrimp head is one of my favorites..."
Drool!
Some years ago the woman I was dating and I went to an Asian bistro. She had spent time in the Peace Corps in Africa, so she was used to eating some strange stuff.
I asked for a bowl of tempura sweet shrimp heads. Out of the corner of my eye I could see a horrified look on the face of one of the women at the next table.
When they brought the bowl out she hitched twice and fled her group. :lol:
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I will eat just about anything once if people around me are eating it and not dropping dead. I don’t normally bother with Sushi or Rolls anymore except when I’m sharing with others; just give me the Sashimi. I won’t eat Sea Urchin anymore; tried and tried, but I just don’t like it. Pretty everything else on the menu at a Sushi place is fair game.
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I will eat just about anything once if people around me are eating it and not dropping dead. I don’t normally bother with Sushi or Rolls anymore except when I’m sharing with others; just give me the Sashimi. I won’t eat Sea Urchin anymore; tried and tried, but I just don’t like it. Pretty everything else on the menu at a Sushi place is fair game.
Sea Urchin, or Uni, is difficult for a lot of folks, whether it's the taste, texture, or both. For some it's an acquired taste. Freshness is very important for the fish in sushi, and especially so with uni. If it's not fresh, it can be very off-putting.
I like uni myself, though it took a time or two eating it to get past the texture. Now I don't even think about it. I have uni almost every time I go to a decent sushi restaurant.
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Sea Urchin, or Uni, is difficult for a lot of folks, whether it's the taste, texture, or both. For some it's an acquired taste. Freshness is very important for the fish in sushi, and especially so with uni. If it's not fresh, it can be very off-putting.
I like uni myself, though it took a time or two eating it to get past the texture. Now I don't even think about it. I have uni almost every time I go to a decent sushi restaurant.
I've always don uni as uni shooters -- uni and raw quail egg with ponzu, in a glass of sake. They are pretty darn good that way. :)
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We actually have some edible grocery store sushi here. The guy makes it fresh there in the store and if bought at the right time, it's downright passable and inexpensive! I'm sure sushi snobs would disagree but to this boy's pallet, it'll do in a pinch.
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I've always don uni as uni shooters -- uni and raw quail egg with ponzu, in a glass of sake. They are pretty darn good that way. :)
I've never heard of that combination. Sounds pretty good.
I've used ponzu, or ajipon, for cooking at home. Good stuff.
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We actually have some edible grocery store sushi here. The guy makes it fresh there in the store and if bought at the right time, it's downright passable and inexpensive! I'm sure sushi snobs would disagree but to this boy's pallet, it'll do in a pinch.
We have the same in the commissary here. We get a roll made with carrots, cucumber and cream cheese made up. Not too bad, the wife likes it.
bob
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"Sea Urchin, or Uni, is difficult for a lot of folks, whether it's the taste, texture, or both."
For me, it's both taste and texture.
If it were just texture, I might be able to soldier through it, but combine the two? Nope.
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We actually have some edible grocery store sushi here. The guy makes it fresh there in the store and if bought at the right time, it's downright passable and inexpensive! I'm sure sushi snobs would disagree but to this boy's pallet, it'll do in a pinch.
The building I worked at downtown in DC had a pretty decent cafeteria, and part of it was, according to my boss, a pretty good sushi bar.
I never tried it because it was so darned expensive.