On 2/14/2021 2:20 PM, Ken Blake wrote:
> On 7/28/2019 8:44 AM, Ken Blake wrote:
>> On Sat, 27 Jul 2019 20:54:41 -0700 (PDT), "....................."
>> > wrote:
>>
>>>
>>> Actually, Ken, I am amazed that you are still on here and responded right
>>> away to my new post...because it has been almost twenty years since
>>> anybody posted on this thread!!!
>>
>>
>> I'm subscribed to 17 newsgroups, including this one. Well over half of
>> them, including this one, are almost completely inactive, and several
>> others are almost completely inactive. There's no downside to keeping
>> their subscriptions active, so I do, just in case something of
>> interest turns up.
>>
>> How quickly I respond to a post in any newsgroup depends on when it
>> was posted and when I check the newsgroups. If it turns out to be
>> right away, it'sÂ* just a coincidence.
>
>
>
> It's now two years later and I still haven't seen any other posts.
>
> Are you still here? Anyone else? Anyone (besides me) still eating sushi?
>
> Just in case anyone else is here, I'll try to start a thread.
>
> What kind of sushi do you eat? Just maki (rolls)? Nigiri? Or both? Or
> chirashi (although that seems to be the least common in the USA)?
>
> Personally, I eat nigiri and gunkan maki almost exclusively, but to most
> Americans, sushi seems to be exclusively maki these days. The one kind of
> maki that I like and sometimes order is salmon skin temaki (hand roll).
>
> My favorite nigiri are (in no particular order)
>
> Maguro
> Sake
> Hamachi
> Madai
> Aji
> Sawara
> Saba
> Mirugai
> Amaebi (with the deep-fried heads served separately)
> Tako
> Ika
> Uni (really gunkan maki, not nigiri)
> Ikura (also gunkan maki)
> Unagi
> Hotategai
>
> I never order all of those at one meal. They're not always all available,
> and besides, with two of each, it would be too much to eat and would cost
> too much.
>
>
>
Hi, Ken. This group has calmed down a lot. Had a rash of trolls for a while.
And so many young people don't know a thing about newsgroups. I haven't had
Sushi since mid 2020 due to COVID-19.

On another note, I will be picking up a gallon, 9 lbs. @ $13/lb., of fresh,
ocean scallops later on today. It's the last day of the season here in Wash.
Cty., Maine.

We got a quart last Friday, ate several that night raw and 3 more 'biscuits'
for Sat. breakfast, raw with a bit of homemade Ponzu.

Last night, I used my new Christmas toy and sous vide cooked some scallops
and 2 chuck eye steaks for the wife and I. Best scallops I've ever had
cooked. 30 mins. at 120°F. Then a quick bounce in a scorching pan with
browned butter and a touch of Sherry. Steaks were 1.25" thick, so 1.5 hrs.
at 122°F and then into a scorching dry frying pan on our wood stove for 1
more minute per side.

Take care and we'll see if you raised anyone else from the dead.