How is it that posts get deleted? A couple weeks ago I posted I message
about the chef at Ino Sushi in San Francisco who used the dirty rag to roll
our sushi and I wanted to see the feedback, but the post is gone. Other
messages posted around the same time are still there.

Vicky

"V. Stafford" wrote in message
. com...
How is it that posts get deleted? A couple weeks ago I posted I message
about the chef at Ino Sushi in San Francisco who used the dirty rag to
roll
our sushi and I wanted to see the feedback, but the post is gone. Other
messages posted around the same time are still there.

Vicky



A lot of it depends on how many replies there are over time. Go to Google,
and under 'groups', look up 'alt.food.sushi'. You'll see your posts
archived there.

V. Stafford wrote:

How is it that posts get deleted? A couple weeks ago I posted I message
about the chef at Ino Sushi in San Francisco who used the dirty rag to roll
our sushi and I wanted to see the feedback, but the post is gone. Other
messages posted around the same time are still there.

Your ISP or news provider may expire messages after a certain
amount of time. If you search news archives, you'll find your
message. Unless flagged otherwise, they will archive it
indefinitely.

--
Dan

"V. Stafford" wrote in message
. com...

How is it that posts get deleted? A couple weeks ago I posted I message
about the chef at Ino Sushi in San Francisco who used the dirty rag to
roll
our sushi and I wanted to see the feedback, but the post is gone. Other
messages posted around the same time are still there.

You got me thinking . . . if the chef was rolling an inside-out roll with a
dirty rag, the rice would stick to the cloth and he would end up with a
mess. Just tried it, right here.

Could it be that the chef had a makisu around the roll when he wrapped the
rag around it?

D. Lutjen wrote:

"V. Stafford" wrote in message
. com...


How is it that posts get deleted? A couple weeks ago I posted I message
about the chef at Ino Sushi in San Francisco who used the dirty rag to

roll

our sushi and I wanted to see the feedback, but the post is gone. Other
messages posted around the same time are still there.


You got me thinking . . . if the chef was rolling an inside-out roll with a
dirty rag, the rice would stick to the cloth and he would end up with a
mess. Just tried it, right here.

Could it be that the chef had a makisu around the roll when he wrapped the
rag around it?

But what would be the point of wrapping the wipe-up rag around
the roll? Why would you bring anything contaminated near food?

--
Dan

"Dan Logcher" wrote in message
...

But what would be the point of wrapping the wipe-up rag around
the roll?

I have no idea . . . it's just that the way it was described (wrapping the
rag around an inside-out roll) results in a mess.

Why would you bring anything contaminated near food?

Ignorance.

Next time you are eating sushi, watch the chef very carefully. I'll bet he
uses the same towel to wipe off the cutting board when switching from one
type of fish to another . . . and wipes his knife on the same towel. Very
common but poor practice.