On 2/28/2021 12:05 AM, Leaonard Land wrote:
> On Monday, 15 February 2021 at 09:22:41 UTC-7, 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. 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.
>
>
>
> "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 ..."
>
>
> Many years ago i used to ride my bike over to Orchard Beach in the Bronx to go fishing. On the way sometimes I'd stop at a fish market to buy bait. Once i bought scallops and they looked so good that i ate them raw and they were delicious, way better than cooked and way better than the fish i was trying to catch. I don't know how safe that was - probably not very. I was very rarely served with raw scallops in sushi joints. I remember only once in a restaurant in Orange County, CA that specialized in chirashi.
>
> werewolf
>
Fresher is better. And if they are frozen really fresh, they still can be
eaten raw when thawed