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Sushi (alt.food.sushi) For talking sushi. (Sashimi, wasabi, miso soup, and other elements of the sushi experience are valid topics.) Sushi is a broad topic; discussions range from preparation to methods of eating to favorite kinds to good restaurants. |
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Ankimo Scored
They have uncooked, but cleaned ankimo at Kotobulkiya market.
It's $10.99/lb (*******s!), bought a small pack for about $4. So I'm ready to try steaming my own tonight. Hope all goes well.. though I forgot to buy some ponzu. I also noticed, amongst other sushi items, that they had uncooked shirako. Anyone know how this one is prepapred? It's been a while since I've had something so disturbingly creamy. -- Dan |
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Dan Logcher > writes:
> They have uncooked, but cleaned ankimo at Kotobulkiya market. > It's $10.99/lb (*******s!), bought a small pack for about $4. > So I'm ready to try steaming my own tonight. Hope all goes I tried doing that. It was fun but it stank up the house. > well.. though I forgot to buy some ponzu. d'oh! > I also noticed, amongst other sushi items, that they had > uncooked shirako. Anyone know how this one is prepapred? Good question! Did you buy any? -- Plain Bread alone for e-mail, thanks. The rest gets trashed. No HTML in E-Mail! -- http://www.expita.com/nomime.html Are you posting responses that are easy for others to follow? http://www.greenend.org.uk/rjk/2000/06/14/quoting |
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Dan Logcher > writes:
> They have uncooked, but cleaned ankimo at Kotobulkiya market. > It's $10.99/lb (*******s!), bought a small pack for about $4. > So I'm ready to try steaming my own tonight. Hope all goes I tried doing that. It was fun but it stank up the house. > well.. though I forgot to buy some ponzu. d'oh! > I also noticed, amongst other sushi items, that they had > uncooked shirako. Anyone know how this one is prepapred? Good question! Did you buy any? -- Plain Bread alone for e-mail, thanks. The rest gets trashed. No HTML in E-Mail! -- http://www.expita.com/nomime.html Are you posting responses that are easy for others to follow? http://www.greenend.org.uk/rjk/2000/06/14/quoting |
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"Dan Logcher" > wrote in message = ... > They have uncooked, but cleaned ankimo at Kotobulkiya market. > It's $10.99/lb (*******s!), bought a small pack for about $4. >=20 > So I'm ready to try steaming my own tonight. Hope all goes > well.. though I forgot to buy some ponzu. >=20 > I also noticed, amongst other sushi items, that they had > uncooked shirako. Anyone know how this one is prepapred? > It's been a while since I've had something so disturbingly > creamy. >=20 > --=20 > Dan >=20 Shirako Ponzu Raw with chopped scallions, momiji oroshi and ponzu as indicated by this store that ships seafood. http://store.yahoo.co.jp/irifune/ts-200.html Boiled Shirako Ponzu- http://www.h2.dion.ne.jp/~bansyaku/sirakoponzu.htm The recipe here says take boiling water, put in the shirako and sake, = cook for 3 minutes. Drain, dry and cut the shirako up into bite pieces. Serve = with Yuzu ponzu. Can be served warm or chilled. The ingredients merely list Shirako 250 = grams. Ponzu..appropriate. Sake...1 gou..about 1 cup. Apparently there is also Yaki Shirako, a recipe for which which I = haven't found yet. Musashi |
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"Dan Logcher" > wrote in message = ... > They have uncooked, but cleaned ankimo at Kotobulkiya market. > It's $10.99/lb (*******s!), bought a small pack for about $4. >=20 > So I'm ready to try steaming my own tonight. Hope all goes > well.. though I forgot to buy some ponzu. >=20 > I also noticed, amongst other sushi items, that they had > uncooked shirako. Anyone know how this one is prepapred? > It's been a while since I've had something so disturbingly > creamy. >=20 > --=20 > Dan >=20 Shirako Ponzu Raw with chopped scallions, momiji oroshi and ponzu as indicated by this store that ships seafood. http://store.yahoo.co.jp/irifune/ts-200.html Boiled Shirako Ponzu- http://www.h2.dion.ne.jp/~bansyaku/sirakoponzu.htm The recipe here says take boiling water, put in the shirako and sake, = cook for 3 minutes. Drain, dry and cut the shirako up into bite pieces. Serve = with Yuzu ponzu. Can be served warm or chilled. The ingredients merely list Shirako 250 = grams. Ponzu..appropriate. Sake...1 gou..about 1 cup. Apparently there is also Yaki Shirako, a recipe for which which I = haven't found yet. Musashi |
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Musashi wrote:
> > Shirako Ponzu > Raw with chopped scallions, momiji oroshi and ponzu > as indicated by this store that ships seafood. > http://store.yahoo.co.jp/irifune/ts-200.html > > Boiled Shirako Ponzu- > http://www.h2.dion.ne.jp/~bansyaku/sirakoponzu.htm > The recipe here says take boiling water, put in the shirako and sake, cook for > 3 minutes. Drain, dry and cut the shirako up into bite pieces. Serve with Yuzu ponzu. > Can be served warm or chilled. The ingredients merely list Shirako 250 grams. > Ponzu..appropriate. Sake...1 gou..about 1 cup. Ok. I think the package said for "cooking use", so I may have to go with the boiled recipe. I've had it twice in two different restaurant, and I think it was raw. I was watching a chef prepare it the second time I had it, and it looked like he just rinsed it under cold water in a sieve and served it with ponzu. -- Dan |
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"Dan Logcher" > wrote in message
... > Ok. I think the package said for "cooking use", so I may have to go with the boiled > recipe. Could be because the fish (cod?) is one prone to parasites. > I've had it twice in two different restaurant, and I think it was raw. I've always had it raw. > I was > watching a chef prepare it the second time I had it, and it looked like he just rinsed > it under cold water in a sieve and served it with ponzu. That's it. |
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D. Lutjen wrote:
> "Dan Logcher" > wrote in message > ... > >> I was watching a chef prepare it the second time I had it, and it looked like he >> just rinsed it under cold water in a sieve and served it with ponzu. > > That's it. Same here for the two times I've had it. But if the market that sells it says cooking use, I don't think I will try to serve it raw. -- Dan |
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"Dan Logcher" > wrote in message ... > D. Lutjen wrote: > > "Dan Logcher" > wrote in message > > ... > > > >> I was watching a chef prepare it the second time I had it, and it looked like he > >> just rinsed it under cold water in a sieve and served it with ponzu. > > > > That's it. > > Same here for the two times I've had it. But if the market that sells it says > cooking use, I don't think I will try to serve it raw. If you got it from a Japanese fish/seafood market and they said to cook it, I probably would follow their recommendation? There must be a good reason other than the fact that most folks would probably want their cod sperm sacs cooked rather than raw. <g> |
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D. Lutjen wrote:
> "Dan Logcher" > wrote in message > ... > >>D. Lutjen wrote: >> >>>"Dan Logcher" > wrote in message ... >>> >>> >>>>I was watching a chef prepare it the second time I had it, and it > > looked like he > >>>>just rinsed it under cold water in a sieve and served it with ponzu. >>> >>>That's it. >> >>Same here for the two times I've had it. But if the market that sells it > > says > >>cooking use, I don't think I will try to serve it raw. > > > If you got it from a Japanese fish/seafood market and they said to cook it, > I probably would follow their recommendation? There must be a good reason > other than the fact that most folks would probably want their cod sperm sacs > cooked rather than raw. <g> They sell both sushi and cooking fish, so I will follow their recommendation. -- Dan |
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So I steamed up the ankimo, and it came out pretty well.
It would have been better had I remembered to buy the ponzu sauce. Doh! Only problem was I didn't have saki, only sushi mirin which was way too sweet. So I need to make another run to the market. BTW, Dave.. it didn't stink up the house all that much since I wrapped it in plastic and then in foil. -- Dan |
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"D. Lutjen" > wrote in message = ... > "Dan Logcher" > wrote in message > ... >=20 > > Ok. I think the package said for "cooking use", so I may have to go = with > the boiled > > recipe. >=20 > Could be because the fish (cod?) is one prone to parasites. >=20 > > I've had it twice in two different restaurant, and I think it was = raw. >=20 > I've always had it raw. >=20 > > I was > > watching a chef prepare it the second time I had it, and it looked = like he > just rinsed > > it under cold water in a sieve and served it with ponzu. >=20 > That's it. >=20 In Japanese food stores, fresh seafood is usually marked as = "=1B$B@8?)=1B(BOK" (nama shoku OK) meaning "OK to consume raw", or =1B$B!I2CG.MQ!I=1B(B (kanetsu you) meaning "for = cooking". According to my local store, the "for cooking" sign means that either = the product was never purchased originally for raw consumption, or it was purchased for raw consumption = but 2 days have passed without being sold. Shirako as far as I have ever seen it served either as an appetizer or = sushi neta, has always been in raw form. Musashi |
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"Dan Logcher" > wrote in message = ... > So I steamed up the ankimo, and it came out pretty well. > It would have been better had I remembered to buy the > ponzu sauce. Doh! >=20 > Only problem was I didn't have saki, only sushi mirin > which was way too sweet. So I need to make another run > to the market. >=20 > BTW, Dave.. it didn't stink up the house all that much > since I wrapped it in plastic and then in foil. >=20 > --=20 > Dan Congrats Dan. Yes, I tend to use the traditional cheesecloth in which = case the smell in the kitchen will be stronger than if you use the more modern method = of platsic wraps and/or aluminim foil. Did you make momiji oroshi? Musashi |
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"Dan Logcher" > wrote in message = ... > So I steamed up the ankimo, and it came out pretty well. > It would have been better had I remembered to buy the > ponzu sauce. Doh! >=20 > Only problem was I didn't have saki, only sushi mirin > which was way too sweet. So I need to make another run > to the market. >=20 > BTW, Dave.. it didn't stink up the house all that much > since I wrapped it in plastic and then in foil. >=20 > --=20 > Dan Congrats Dan. Yes, I tend to use the traditional cheesecloth in which = case the smell in the kitchen will be stronger than if you use the more modern method = of platsic wraps and/or aluminim foil. Did you make momiji oroshi? Musashi |
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In article > , Musashi
> wrote: > > So I steamed up the ankimo, and it came out pretty well. It would > > have been better had I remembered to buy the ponzu sauce. Doh! > > > > Only problem was I didn't have saki, only sushi mirin which was way > > too sweet. So I need to make another run to the market. > > > > BTW, Dave.. it didn't stink up the house all that much since I > > wrapped it in plastic and then in foil. > > Congrats Dan. Yes, I tend to use the traditional cheesecloth in which > case the smell in the kitchen will be stronger than if you use the > more modern method of platsic wraps and/or aluminim foil. Did you > make momiji oroshi? At a local haunt the wife and I were discussing how some chef's lay a piece of wax paper loosely atop a item while steaming. We notice other chef's laying a page of aluminum foil. but always very loose indeed. Are you saying that one can do the same thing with cheese cloth in a more traditional fashion? -- "A Dictionary of Japanese Food, Ingredients & Culture" by Richard Hosking (Tuttle, '97). All the hints one might need for exploring Japanese food. "The Sake Handbook" by John Gaunter (Tuttle, '02). An excellent intro and reference to sake. |
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In article > , Musashi
> wrote: > > So I steamed up the ankimo, and it came out pretty well. It would > > have been better had I remembered to buy the ponzu sauce. Doh! > > > > Only problem was I didn't have saki, only sushi mirin which was way > > too sweet. So I need to make another run to the market. > > > > BTW, Dave.. it didn't stink up the house all that much since I > > wrapped it in plastic and then in foil. > > Congrats Dan. Yes, I tend to use the traditional cheesecloth in which > case the smell in the kitchen will be stronger than if you use the > more modern method of platsic wraps and/or aluminim foil. Did you > make momiji oroshi? At a local haunt the wife and I were discussing how some chef's lay a piece of wax paper loosely atop a item while steaming. We notice other chef's laying a page of aluminum foil. but always very loose indeed. Are you saying that one can do the same thing with cheese cloth in a more traditional fashion? -- "A Dictionary of Japanese Food, Ingredients & Culture" by Richard Hosking (Tuttle, '97). All the hints one might need for exploring Japanese food. "The Sake Handbook" by John Gaunter (Tuttle, '02). An excellent intro and reference to sake. |
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"Gerry" > wrote in message = .. . > In article > , Musashi > > wrote: >=20 > > > So I steamed up the ankimo, and it came out pretty well. It would > > > have been better had I remembered to buy the ponzu sauce. Doh! > > >=20 > > > Only problem was I didn't have saki, only sushi mirin which was = way > > > too sweet. So I need to make another run to the market. > > >=20 > > > BTW, Dave.. it didn't stink up the house all that much since I > > > wrapped it in plastic and then in foil. > >=20 > > Congrats Dan. Yes, I tend to use the traditional cheesecloth in = which > > case the smell in the kitchen will be stronger than if you use the > > more modern method of platsic wraps and/or aluminim foil. Did you > > make momiji oroshi? >=20 > At a local haunt the wife and I were discussing how some chef's lay a > piece of wax paper loosely atop a item while steaming. We notice = other > chef's laying a page of aluminum foil. but always very loose indeed. >=20 > Are you saying that one can do the same thing with cheese cloth in a > more traditional fashion? >=20 Yes. The traditional way (meaning prior to the advent of Saran and = Reynolds Wrap) is by using a thin cotton cloth. Cheesecloth available today = approximates this. The only drawback is that after a couple of uses, that cloth simply can = not be used any more due to smell and stain. Musashi |
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"Gerry" > wrote in message = .. . > In article > , Musashi > > wrote: >=20 > > > So I steamed up the ankimo, and it came out pretty well. It would > > > have been better had I remembered to buy the ponzu sauce. Doh! > > >=20 > > > Only problem was I didn't have saki, only sushi mirin which was = way > > > too sweet. So I need to make another run to the market. > > >=20 > > > BTW, Dave.. it didn't stink up the house all that much since I > > > wrapped it in plastic and then in foil. > >=20 > > Congrats Dan. Yes, I tend to use the traditional cheesecloth in = which > > case the smell in the kitchen will be stronger than if you use the > > more modern method of platsic wraps and/or aluminim foil. Did you > > make momiji oroshi? >=20 > At a local haunt the wife and I were discussing how some chef's lay a > piece of wax paper loosely atop a item while steaming. We notice = other > chef's laying a page of aluminum foil. but always very loose indeed. >=20 > Are you saying that one can do the same thing with cheese cloth in a > more traditional fashion? >=20 Yes. The traditional way (meaning prior to the advent of Saran and = Reynolds Wrap) is by using a thin cotton cloth. Cheesecloth available today = approximates this. The only drawback is that after a couple of uses, that cloth simply can = not be used any more due to smell and stain. Musashi |
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Musashi wrote:
> "D. Lutjen" > wrote in message ... > > In Japanese food stores, fresh seafood is usually marked as "$B@8?)(BOK" (nama shoku OK) meaning > "OK to consume raw", or $B!I2CG.MQ!I(B (kanetsu you) meaning "for cooking". > According to my local store, the "for cooking" sign means that either the product was never purchased > originally for raw consumption, or it was purchased for raw consumption but 2 days have passed without > being sold. Luckily the stored marks them in English. > Shirako as far as I have ever seen it served either as an appetizer or sushi neta, has always been in raw form. Too bad they don't sell it for raw use at this market. -- Dan |
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Musashi wrote:
> "D. Lutjen" > wrote in message ... > > In Japanese food stores, fresh seafood is usually marked as "$B@8?)(BOK" (nama shoku OK) meaning > "OK to consume raw", or $B!I2CG.MQ!I(B (kanetsu you) meaning "for cooking". > According to my local store, the "for cooking" sign means that either the product was never purchased > originally for raw consumption, or it was purchased for raw consumption but 2 days have passed without > being sold. Luckily the stored marks them in English. > Shirako as far as I have ever seen it served either as an appetizer or sushi neta, has always been in raw form. Too bad they don't sell it for raw use at this market. -- Dan |
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Musashi wrote:
> "Dan Logcher" > wrote in message ... > >>So I steamed up the ankimo, and it came out pretty well. >>It would have been better had I remembered to buy the >>ponzu sauce. Doh! >> >>Only problem was I didn't have saki, only sushi mirin >>which was way too sweet. So I need to make another run >>to the market. >> >>BTW, Dave.. it didn't stink up the house all that much >>since I wrapped it in plastic and then in foil. > > Congrats Dan. Yes, I tend to use the traditional cheesecloth in which case the smell > in the kitchen will be stronger than if you use the more modern method of platsic wraps > and/or aluminim foil. It make it easier to shape it into a tube also.. > Did you make momiji oroshi? a what? -- Dan |
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Musashi wrote:
> "Dan Logcher" > wrote in message ... > >>So I steamed up the ankimo, and it came out pretty well. >>It would have been better had I remembered to buy the >>ponzu sauce. Doh! >> >>Only problem was I didn't have saki, only sushi mirin >>which was way too sweet. So I need to make another run >>to the market. >> >>BTW, Dave.. it didn't stink up the house all that much >>since I wrapped it in plastic and then in foil. > > Congrats Dan. Yes, I tend to use the traditional cheesecloth in which case the smell > in the kitchen will be stronger than if you use the more modern method of platsic wraps > and/or aluminim foil. It make it easier to shape it into a tube also.. > Did you make momiji oroshi? a what? -- Dan |
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"Dan Logcher" > wrote in message = ... > Musashi wrote: >=20 > > "Dan Logcher" > wrote in message = ... > >=20 > >>So I steamed up the ankimo, and it came out pretty well. > >>It would have been better had I remembered to buy the > >>ponzu sauce. Doh! > >> > >>Only problem was I didn't have saki, only sushi mirin > >>which was way too sweet. So I need to make another run > >>to the market. > >> > >>BTW, Dave.. it didn't stink up the house all that much > >>since I wrapped it in plastic and then in foil. > >=20 > > Congrats Dan. Yes, I tend to use the traditional cheesecloth in = which case the smell > > in the kitchen will be stronger than if you use the more modern = method of platsic wraps > > and/or aluminim foil. >=20 >=20 > It make it easier to shape it into a tube also.. >=20 > > Did you make momiji oroshi? >=20 > a what? >=20 > --=20 > Dan >=20 Winter is the season for sweet juicy daikon. Since I usually make ankimo = at least once or twice every winter, I make my momiji oroji and freeze it. I find that it seems = to freeze well, and I take it out whenever I need it, like for Hirame sashimi. Musashi |
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Musashi wrote:
> "Dan Logcher" > wrote in message ... > >>Musashi wrote: >> >> >>>"Dan Logcher" > wrote in message ... >>> >>> >>>>So I steamed up the ankimo, and it came out pretty well. >>>>It would have been better had I remembered to buy the >>>>ponzu sauce. Doh! >>>> >>>>Only problem was I didn't have saki, only sushi mirin >>>>which was way too sweet. So I need to make another run >>>>to the market. >>>> >>>>BTW, Dave.. it didn't stink up the house all that much >>>>since I wrapped it in plastic and then in foil. >>>> >>>Congrats Dan. Yes, I tend to use the traditional cheesecloth in which case the smell >>>in the kitchen will be stronger than if you use the more modern method of platsic wraps >>>and/or aluminim foil. >>> >> >>It make it easier to shape it into a tube also.. >> >> >>>Did you make momiji oroshi? >>> >>a what? >> >>-- >>Dan >> >> > > Winter is the season for sweet juicy daikon. Since I usually make ankimo at least once or twice > every winter, I make my momiji oroji and freeze it. I find that it seems to freeze well, > and I take it out whenever I need it, like for Hirame sashimi. ah ok, the shredded daikon? Or is that something else? -- Dan |
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"Dan Logcher" > wrote in message = ... > Musashi wrote: >=20 > > "Dan Logcher" > wrote in message = ... > >=20 > >>Musashi wrote: > >> > >> > >>>"Dan Logcher" > wrote in message = ... > >>> > >>> > >>>>So I steamed up the ankimo, and it came out pretty well. > >>>>It would have been better had I remembered to buy the > >>>>ponzu sauce. Doh! > >>>> > >>>>Only problem was I didn't have saki, only sushi mirin > >>>>which was way too sweet. So I need to make another run > >>>>to the market. > >>>> > >>>>BTW, Dave.. it didn't stink up the house all that much > >>>>since I wrapped it in plastic and then in foil. > >>>> > >>>Congrats Dan. Yes, I tend to use the traditional cheesecloth in = which case the smell > >>>in the kitchen will be stronger than if you use the more modern = method of platsic wraps > >>>and/or aluminim foil. > >>> > >> > >>It make it easier to shape it into a tube also.. > >> > >> > >>>Did you make momiji oroshi? > >>> > >>a what? > >> > >>--=20 > >>Dan > >> > >> > >=20 > > Winter is the season for sweet juicy daikon. Since I usually make = ankimo at least once or twice > > every winter, I make my momiji oroji and freeze it. I find that it = seems to freeze well, > > and I take it out whenever I need it, like for Hirame sashimi. >=20 > ah ok, the shredded daikon? Or is that something else? >=20 > --=20 > Dan Daikon oroshi is the white grated daikon. Momiji oroshi is daikon oroshi mixed with red pepper so it's red. |
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In
lkaboutcooking.com, Macrakis > typed: >I got ankimo and shirako at "Sea to You", the sushi fish market >on Fish > Pier for $4/lb. (Note that they are only open for retail sales > 9am-3pm on Saturday.) Note that the particpants here are all over the world, and most of us have no idea where you are or where "Fish Pier" is. -- Ken Blake Please reply to the newsgroup > Ankimo was fabulous -- I cleaned it, marinated it in port, > cognac, > salt, and pepper (like foie gras) and poached it wrapped in a > sausage > shape in plastic wrap and aluminum foil. While cleaning it, I > did > notice a couple of parasites. Since I cooked it to 170 F > internal > temperature, I trust than any remaining ones were killed. > > The shirako I deep-fried tempura-style -- came out quite well, > though > several guests were too squeamish to try it. |
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Ken Blake wrote:
> In > lkaboutcooking.com, > Macrakis > typed: > > >>I got ankimo and shirako at "Sea to You", the sushi fish market >>on Fish >>Pier for $4/lb. (Note that they are only open for retail sales >>9am-3pm on Saturday.) > > > > Note that the particpants here are all over the world, and most > of us have no idea where you are or where "Fish Pier" is. Sea To You is a Boston based seafood wholesaler that sells retail for one day a week. -- Dan |
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Macrakis wrote:
> I got ankimo and shirako at "Sea to You", the sushi fish market on Fish > Pier for $4/lb. (Note that they are only open for retail sales 9am-3pm on > Saturday.) Thanks for the info. I've been there once for sushi fixings for a course, and have yet to return for my own needs. > Ankimo was fabulous -- I cleaned it, marinated it in port, cognac, salt, > and pepper (like foie gras) and poached it wrapped in a sausage shape in > plastic wrap and aluminum foil. While cleaning it, I did notice a couple > of parasites. Since I cooked it to 170 F internal temperature, I trust > than any remaining ones were killed. The stuff they sell at Kotobukiya is already cleaned, which would explain the $10/lb cost. How difficult was cleaning it? And what did the parasites look like? I wouldn't be concerned since ankimo is cooked throughout. > The shirako I deep-fried tempura-style -- came out quite well, though > several guests were too squeamish to try it. Chickens! Did you tell them beforehand what is was? So was it suitable for raw consumption? -- Dan |
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> "Dan Logcher" > wrote in message ...
> They have uncooked, but cleaned ankimo at Kotobulkiya market. > It's $10.99/lb (*******s!), bought a small pack for about $4. I bought another pack of it a few days ago. Let it soak in some sake for a day or so, wrapped in plastic wrap and steamed for about 40 min. Didn't stink up the house this time - and the plastic wrap lets it keep a nice shape. The pot still got kind of stinky, but that's okay. It was about $4 worth, also, and after steaming, worked out to about two appetizer-sized servings in ponzu sauce. Very tasty. I wonder how long it'd be good for once steamed - a couple of days? Hard to guess. It was gone pretty quickly... -- Plain Bread alone for e-mail, thanks. The rest gets trashed. No HTML in E-Mail! -- http://www.expita.com/nomime.html Are you posting responses that are easy for others to follow? http://www.greenend.org.uk/rjk/2000/06/14/quoting |
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Dan Logcher > writes:
> wrote: > > > I bought another pack of it a few days ago. Let it soak in > > some sake for a day or so, wrapped in plastic wrap and steamed > You wrapped in plastic then foil, right? Yeah, it stank the pot Didn't put foil. Didn't seem necessary, although after steaming for a while, and then cooling in the fridge, the plastic wrap gets kind of weird - sort of crinkly. -- Plain Bread alone for e-mail, thanks. The rest gets trashed. No HTML in E-Mail! -- http://www.expita.com/nomime.html Are you posting responses that are easy for others to follow? http://www.greenend.org.uk/rjk/2000/06/14/quoting |
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