On 2/27/2021 9:53 PM, Leaonard Land wrote:
> On Tuesday, 16 February 2021 at 08:46:00 UTC-7, Wilson wrote:
>> On 2/15/2021 12:21 PM, Ken Blake wrote:
>> > On 2/15/2021 9:22 AM, Wilson wrote:
>> >> 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's 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.
>> >
>> >
>> > Yes, but more than a *lot*. It's had zero posts.
>> >
>> >
>> >> Had a rash of trolls for a while.
>> >> And so many young people don't know a thing about newsgroups.
>> >
>> >
>> > Yes, most young people these days have never even heard of newsgroups.
>> >
>> > I still participate in a bunch of newsgrops, a few of which are fairly active.
>> >
>> >
>> >
>> > 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.
>> >
>> >
>> >
>> > Back when I lived in a suburb of NYC, I used to go to Maine every summer for
>> > almost 30 years--mostly to Boothbay Harbor, where we sailed. I don't
>> > remember ever being in Washington, but it's possible that I was.
>> We're way Downeast, next stop Canada.
>> >
>> > It's now about 30 years since I was last in 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.
>> >
>> >
>> > Sound great!
>> >
>> >
>> >> Take care and we'll see if you raised anyone else from the dead.
>> >
>> >
>> > I hope so, but it's not very likely
>> >
>> >
>> We shall see!
>
>
>
>
> Hi, Ken and all!
>
> "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)?"



If you would read my message you quoted above, you would see my answer:
"Personally, I eat nigiri and gunkan maki almost exclusively."


--
Ken