destin florida?

Musashi wrote:
wrote in message
...

Ariane Jenkins writes:

Charles M. Kozierok wrote:


Why does everyone pick on poor smoked salmon?

Hey, I love smoked salmon. Just not on sushi! Ditto cream
cheese, and the combination of the two in sushi is... *shudder*

Yep.


Dan, when we went to Walter's class you proclaimed your everlasting

love

for saba... do you seriously think that marinated mackerel overwhelms

rice

less than smoked salmon does?

The few times I've had marinated mackerel, I'd say yes. It
probably depends on the marinade, though. The flavors of the fish and
the seasoned rice blend together for me in a complimenary manner that
smoked salmon and rice doesn't. Taste is pretty subjective that way.

For what it's worth, I very much prefer my saba to be sashimi.



I agree. But where do you get your hands on saba that is fresh enough to eat
as
sashimi, other than to go catch them yourself?



--
11" LONG DOUBLE BARREL DERRINGER PARTS SET
http://cgi.ebay.com/ws/eBayISAPI.dll...m=363544228 8

In article ,
wrote:

For what it's worth, I very much prefer my saba to be sashimi.

Same here. I like saba because it has such such a great oily fish taste
to it.

Nevertheless the whole idea of "overwhelming" the delicate taste of the
rice, I don't really quite get that. Particularly if you're using
shoyu--even more so if it's wasabi loaded. In fairness I prefer
sashimi, other foods, and then frequently a bowl of plain rice.

I do like sushi from time to time but I don't really concentrate on the
rice unless it is ill-prepared in one way or another. Mostly, that is.
Particularly with white fish or tako, which I prefer with no shoyu at
all. The taste of the rice is far more apparent in that situation.

Similarly, why do so many of the people who pooh-pooh smoked salmon seem
to like very hot spicy tuna? I certainly couldn't taste any tuna under
all that sriracha, never mind the rice!

I'm not sure what smoked salmon gets the snooty routine. Or anything
else for that matter (california roll, spam sushi whatever the hell).
Eat what you like. Eventually tastes mature and morph. Loud food
becomes too loud, greatly loved foods become tiring.

I've never had "very hot" spicy tuna, but if it was truly
drowned in sriracha, I probably wouldn't enjoy that, either. All the

Spicy tuna can be excellent, but it certainly does require a
careful balancing of flavors. If it's so loaded with sriracha
that you can't taste the tuna, I'd say it's not been done well.
It's even harder to manage the very spicy with some other things,
though I've had some excellent (and some terrible!) spicy
scallop gunkans, for example. Of course scallop itself runs
the gamut from entirely flavorless to very tasty.

I find both tuna and scallop more a textural component in the spicy
rolls that a taste. Though the taste is clearly there.

I love scallop. But again, always get it sashimi, for which it must be
live. And then I "dress" it only by taking a slice or wedge of lemon
and lightly dragging it across the scallop. Lightly. No squeezing.

Yum.

--
///--- Vote for the richest Republican. He understand the common man.

In article , Musashi
wrote:

I agree. But where do you get your hands on saba that is fresh enough
to eat as sashimi, other than to go catch them yourself?

Anyplace that deals a lot of it. I find it very fresh and tasty around
here (Southern California) all the time.

--
///--- Vote for the richest Republican. He understand the common man.

In article , Charles M. Kozierok
wrote:

All of which is fine, it just underscores to me that the attitude
towards smoked salmon is cultural and not due to the actual flavor
issues of the salmon itself.

That may be. I've never really noticed that much bad-rap of smoked
salmon, though.

Sushi fans think of it as being non-traditional, so they focus on its
strong flavor, while other strongly-flavored neta are fine.

My impression is that people who are squeamish about uncooked fish, or
slowly inching their way into acceptance of same tend to order
California rolls, tamago, cooked shrimp sushi and smoked salmon. That
is, everything that is cooked and/or not raw fish. I always thought
that was the reason the afficionados rolled their eyes.

--
///--- Vote for the richest Republican. He understand the common man.

Charles M. Kozierok wrote:
[...]
Right, but the point is that nobody says there is a problem with spicy
tuna because it "overwhelms the rice".

Umm...

*I* do. But not because it overwhelms the rice. Because it tends to
overwhelm the *fish*, and it's often used to disguise less-than-stellar
fish.


All of which is fine, it just underscores to me that the attitude towards
smoked salmon is cultural and not due to the actual flavor issues of
the salmon itself. Sushi fans think of it as being non-traditional,
so they focus on its strong flavor, while other strongly-flavored neta
are fine.

I would argue that the problem is that the smoked salmon flavor isn't
quite in line with the rest of the flavor palette.

On Thu, 6 Nov 2003 13:38:55 +0000 (UTC),
Charles M. Kozierok wrote:

We had the same saba in Walter's class, Dan. It had a lot more than a
hint of vinegar, IMO.

I also think many people have little experience with the nuances of
smoked salmon, which can range from very strong to very subtle just like
pickled foods. There are some smoked salmons that would probably be more
mild than just about any pickled fish.

Maybe some of those would work, then, although I'm not sure I'd
care for any smokey flavor with rice, and I tend to eat a lot of foods
with rice even though they're not traditionally paired with it.

Right, but the point is that nobody says there is a problem with spicy
tuna because it "overwhelms the rice". Which it most certainly does.
Nor, as someone else said, do people seem to have a problem taking a
delicate fish and dousing it with fire-hot wasabi and extremely salty
soy sauce, both of which are far stronger in flavor
than any smoked salmon I have personally encountered.

But the same people who say that smoked salmon overwhelms the
rice aren't necessarily people who douse their sushi with wasabi and
soy sauce. ;P I certainly don't! And as I said, I _don't_ find spicy
tuna to overwhelm the rice unless it's poorly prepared.

All of which is fine, it just underscores to me that the attitude towards
smoked salmon is cultural and not due to the actual flavor issues of
the salmon itself. Sushi fans think of it as being non-traditional,
so they focus on its strong flavor, while other strongly-flavored neta
are fine.

This doesn't apply to me, either. Sure, smoked salmon is
non-traditional, but so are California rolls and spicy tuna rolls, and
I like both of those. In my case, it IS an actual flavor issue, or
more accurately a flavor combination issue. I love smoked salmon on a
bagel with cream cheese. I don't like it with seaweed and sushi
rice. And I don't like or dislike foods based purely on cultural
attitudes because my tastebuds don't have any cultural attitudes.

Ariane

Ariane Jenkins wrote:

[...]
I love smoked salmon on a
bagel with cream cheese. I don't like it with seaweed and sushi
rice. And I don't like or dislike foods based purely on cultural
attitudes because my tastebuds don't have any cultural attitudes.

My major objection to smoked salmon is with the pairing with cream
cheese. I find cream cheese on a bagel delightful, but cream cheese on
sushi is a foul mouth-coating nastiness.

In article , Trinker
wrote:

My major objection to smoked salmon is with the pairing with cream
cheese. I find cream cheese on a bagel delightful, but cream cheese on
sushi is a foul mouth-coating nastiness.

You don't like smoked fish and cream cheese on a bagel?

I've never had cream cheese on any kind of sushi to my knowledge. But
if cream cheese coats your mouth, what difference does it make what the
delivery system is?

--
///--- Vote for the richest Republican. He understand the common man.

On Thu, 06 Nov 2003 15:28:39 -0800, Trinker wrote:

My major objection to smoked salmon is with the pairing with cream
cheese. I find cream cheese on a bagel delightful, but cream cheese on
sushi is a foul mouth-coating nastiness.

Trinker, long time no see! Thought you'd fallen off the
face of the earth...

Yeah, I agree. I don't like the way it mixes with the rice and
seaweed, it's just not palatable.

Ariane

On Thu, 6 Nov 2003 21:59:06 +0000 (UTC),
Charles M. Kozierok wrote:
Fair enough. We all have things we like or dislike.

I was mostly just addressing this matter of whether or not "rice
overwhelming" is a significant and evenly-applied criteron
in neta selection.

It is in my case, and I wouldn't necessarily assume it isn't for
the regulars here. There's always a few trollish exceptions, but for
the most part, posters here are very sensible about what they like and
don't like based upon taste and not upon nonsensical criteria.

Ariane

Gerry wrote:

In article , Trinker
wrote:


My major objection to smoked salmon is with the pairing with cream
cheese. I find cream cheese on a bagel delightful, but cream cheese on
sushi is a foul mouth-coating nastiness.


You don't like smoked fish and cream cheese on a bagel?


She said cream cheese on a bagel is delightful, she didn't say smoked
fish was nasty.


I've never had cream cheese on any kind of sushi to my knowledge. But
if cream cheese coats your mouth, what difference does it make what the
delivery system is?

Maki zushi. When I first started eating sushi, my wife would order
Philidephia rolls, which were cream cheese, cucumber makis. It was ok,
but really not my kind of sushi. Some places include smoked salmon to
make it bagel sushi.

--
Dan

Dan Logcher wrote:

Gerry wrote:

In article , Trinker
wrote:

My major objection to smoked salmon is with the pairing with cream
cheese. I find cream cheese on a bagel delightful, but cream cheese
on sushi is a foul mouth-coating nastiness.

You don't like smoked fish and cream cheese on a bagel?

She said cream cheese on a bagel is delightful, she didn't say smoked
fish was nasty.

Thank you, Dan. Nice to know that *someone* is reading me accurately!

Lox & cream cheese on a bagel, with a little shaved red onion,
absolutely delish. On sushi? No thankyou!


I've never had cream cheese on any kind of sushi to my knowledge. But
if cream cheese coats your mouth, what difference does it make what the
delivery system is?

Maki zushi. When I first started eating sushi, my wife would order
Philidephia rolls, which were cream cheese, cucumber makis. It was ok,
but really not my kind of sushi. Some places include smoked salmon to
make it bagel sushi.

With a bagel, the roughness of the delivery mechanism scours it out. On
makizushi, it sort of glues the rice to one's mouth. Blech.

Ariane Jenkins wrote:

On Thu, 06 Nov 2003 15:28:39 -0800, Trinker wrote:

My major objection to smoked salmon is with the pairing with cream
cheese. I find cream cheese on a bagel delightful, but cream cheese on
sushi is a foul mouth-coating nastiness.


Trinker, long time no see! Thought you'd fallen off the
face of the earth...

Not quite. In 2002, I literally ran away with the circus, and then this
year I've been busy with a bunch of other stuff. Nice to see you, too!

Trinker wrote:



Dan Logcher wrote:

Gerry wrote:

In article , Trinker
wrote:

My major objection to smoked salmon is with the pairing with cream
cheese. I find cream cheese on a bagel delightful, but cream cheese
on sushi is a foul mouth-coating nastiness.


You don't like smoked fish and cream cheese on a bagel?


She said cream cheese on a bagel is delightful, she didn't say smoked
fish was nasty.


Thank you, Dan. Nice to know that *someone* is reading me accurately!


Anytime! So has your brother caught you any good fish lately? I've had my
second fishless season. Bummer. But I didn't go nearly as often since my
son was born.


Lox & cream cheese on a bagel, with a little shaved red onion,
absolutely delish. On sushi? No thankyou!


Maybe some capers too.

Maki zushi. When I first started eating sushi, my wife would order
Philidephia rolls, which were cream cheese, cucumber makis. It was ok,
but really not my kind of sushi. Some places include smoked salmon to
make it bagel sushi.

With a bagel, the roughness of the delivery mechanism scours it out. On
makizushi, it sort of glues the rice to one's mouth. Blech.

I find the cream cheese fats "clogs" flavor receptors on the tongue.

When I had Philly rolls in the past, I had to drink a lot of hot tea
before I was able to really taste the next item.

--
Dan

Dan Logcher wrote:
Trinker wrote:
[...]

Thank you, Dan. Nice to know that *someone* is reading me accurately!

Anytime! So has your brother caught you any good fish lately? I've had my
second fishless season. Bummer. But I didn't go nearly as often since my
son was born.

My brother hasn't been fishing as much since his head injury. Omedetou
on your son's birth. How old, now?

My other big thrill was getting to eat food prepared by an Iron Chef
challenger.


Lox & cream cheese on a bagel, with a little shaved red onion,
absolutely delish. On sushi? No thankyou!

Maybe some capers too.

Maybe a piece of lettuce, or a slice of tomato, too. But then it gets a
bit ridiculous. But I love capers and smoked salmon.


With a bagel, the roughness of the delivery mechanism scours it out.
On makizushi, it sort of glues the rice to one's mouth. Blech.

I find the cream cheese fats "clogs" flavor receptors on the tongue.

When I had Philly rolls in the past, I had to drink a lot of hot tea
before I was able to really taste the next item.

Yeah. Blech. I managed to have some fusion sushi with cream cheese
that was in a fried roll, but that was so far from "sushi" that I just
sort of gave up on any expectations.