On 6/16/2016 1:16 PM, sf wrote:
> On Thu, 16 Jun 2016 09:03:49 -0700 (PDT), dsi1 >
> wrote:
>
>>> So delicious! I prefer poke the old fashioned way with toasted sesame
>>> oil, but I'm a traditionalist.
>>>
>>> --
>>>
>>> sf
>>
>> I don't know how things are in your town but things have changed in the last decade over here. The most popular poke has a sauce of Sriracha and mayo. Typically masago, tiny fish eggs, is added to the poke. The masago adds tiny pops to the poke. The eggs will get lodged in your teeth and hours later you pop one at random which reminds you of what you had for lunch.
>>
>> The wife and kids will always order this spicy tuna poke but I like the old-school stuff. OTOH, my guess is that this poke craze is being fueled by Sriracha, mayo, and tobiko/masago.
>>
>> Another new idea that's trending is the poke bowl. Back in the old days, poke would be eaten with rice and you'd keep the hot rice and cold poke separate. These days, a individual serving of poke would be served over a bowl of hot rice - the poke bowl. Things have really changed!
>>
>> http://tworedbowls.com/2013/06/17/spicy-ahi-poke/
>
> We have wasabi poke. Not a fan.
>

I've had that. What I'd like is a poke assortment plate. That would be
just fine.

My step-mom and dad were eating next door. She was having a breaded
calamari steak. I've never seen a calamari steak so thick - around 3/4".
The owner of the restaurant agreed with this and commented that it must
have been a giant squid. It's quite a tender product. Evidently the
squid is punctured with many knifes. Pretty cool!