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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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Is Bumble Bee canned red salmon cooked??
Or am I eating Sushi?
Actually, Sushi IS NOT raw fish. |
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TomKan wrote: > Or am I eating Sushi? > Actually, Sushi IS NOT raw fish. Cooked in the cans, equivalent of steaming/boiling. Definitely not raw. If there are little bones, you can eat them too. -aem |
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One time on Usenet, "aem" > said:
> TomKan wrote: > > Or am I eating Sushi? > > Actually, Sushi IS NOT raw fish. > > Cooked in the cans, equivalent of steaming/boiling. Definitely not > raw. If there are little bones, you can eat them too. -aem Ugh! *Shiver* I know I'm a rarity, but I can't stand eating bones, cooked or not... -- Jani in WA (S'mee) ~ mom, VidGamer, novice cook, dieter ~ |
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In article . com>,
"TomKan" > wrote: > Or am I eating Sushi? > Actually, Sushi IS NOT raw fish. > Cooked. In the can during processing. -- -Barb, <http://www.jamlady.eboard.com> 8/3/05 New York-Vermont tab (no pictures yet, though) |
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The answer to your first question, if by "cooked" you would include
any exposure to heat, is "yes," per the following: http://www.bumblebee.com/tuna_ process.jsp ....which describes the process, including a "baking" step to eliminate excess oil from the tuna. ____Reply Separator_____ Well, you really haven't answered my second question since it was about red salmon, not tuna. |
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"TomKan" > wrote in message ups.com... > Or am I eating Sushi? > Actually, Sushi IS NOT raw fish. Well, then you've already answered your last question, haven't you? The answer to your first question, if by "cooked" you would include any exposure to heat, is "yes," per the following: http://www.bumblebee.com/tuna_process.jsp ....which describes the process, including a "baking" step to eliminate excess oil from the tuna. Bob M. |
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TomKan wrote:
> ____Reply Separator_____ Tp post with quotes and attributions from Google, don't use the broken Reply at the bottom of the message. Click "show options" and use the Reply shown in the expanded header. Brian |
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TomKan wrote on 04 Aug 2005 in rec.food.cooking
> The answer to your first question, if by "cooked" you would > include any exposure to heat, is "yes," per the following: > > http://www.bumblebee.com/tuna_ process.jsp > > ...which describes the process, including a "baking" step to > eliminate excess oil from the tuna. > > ____Reply Separator_____ > > Well, you really haven't answered my second question since it was > about red salmon, not tuna. > > http://www.homecanning.com/can/ALStepbyStep.asp?ST=6 -- It's not a question of where he grips it! It's a simple question of weight ratios! A five ounce bird could not carry a one pound coconut. Are you suggesting coconuts migrate? |
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> TomKan wrote:
> > Or am I eating Sushi? > > Actually, Sushi IS NOT raw fish. :->> Cooked in the cans, equivalent of steaming/boiling. Definitely not :->> raw. If there are little bones, you can eat them too. -aem :->Ugh! *Shiver* I know I'm a rarity, but I can't stand eating :->bones, cooked or not... Great source of calcium ( and crunchy too!) |
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Attribution restored:
One time on Usenet, "Seamus" > said: > (S'mee [AKA Jani]) said: > > One time on Usenet, "aem" > said: > > > TomKan wrote: > > > > Or am I eating Sushi? > > > > Actually, Sushi IS NOT raw fish. > > > Cooked in the cans, equivalent of steaming/boiling. Definitely not > > > raw. If there are little bones, you can eat them too. -aem > > Ugh! *Shiver* I know I'm a rarity, but I can't stand eating > > bones, cooked or not... > Great source of calcium ( and crunchy too!) I know, I know, and Miguel (DH) gets rustrated that I pick 'em out of the canned salmon before making salmon patties. But chewing on cooked bone is too much like chewing egg shells -- ick... -- Jani in WA (S'mee) ~ mom, VidGamer, novice cook, dieter ~ |
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TomKan wrote: > Or am I eating Sushi? > Actually, Sushi IS NOT raw fish. Sushi is raw fish served with cooked ingredients, ie. cooked rice. Sheldon |
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Sheldon wrote:
> TomKan wrote: > >>Or am I eating Sushi? >>Actually, Sushi IS NOT raw fish. > > Sushi is raw fish served with cooked ingredients, ie. cooked rice. Sushi is a rice cuisine with cooked and raw ingredients including, but not limited, to fish. Pastorio |
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TomKan wrote:
> Or am I eating Sushi? > Actually, Sushi IS NOT raw fish. Funny thing, I'd never *ever* seen Bumblebee canned salmon until yesterday after you posted this! All canned salmon is cooked and ready to eat, should you choose to do so. I prefer to use it to make salmon patties, croquettes or as a filling in stuffed pasta shells. That reminds me I need to make some of those really soon! With a dill cream sauce. Jill |
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>Sushi is raw fish served with cooked ingredients, ie. cooked rice.
Not so sushi ... Consider California roll (crabstick (not raw), avocado, cucumber), Temaki ((bird) egg, that is scrambled egg), Philadelphia Roll(smoked salmon, cream cheese), smoked salmon, Sea urchin (not a fish) roe, as well as Vegetable ... not a bloody critter in that one ! |
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"Seamus" > wrote in message
oups.com... > >Sushi is raw fish served with cooked ingredients, ie. cooked rice. > > Not so sushi ... > Consider California roll (crabstick (not raw), avocado, cucumber), > Temaki ((bird) egg, that is scrambled egg), Philadelphia Roll(smoked > salmon, cream cheese), smoked salmon, > Sea urchin (not a fish) roe, as well as Vegetable ... not a bloody > critter in that one ! > "Sushi" refers to the vinegared rice. -- Peter Aitken |
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Sheldon wrote:
> TomKan wrote: > >>Or am I eating Sushi? >>Actually, Sushi IS NOT raw fish. > > > Sushi is raw fish served with cooked ingredients, ie. cooked rice. > > Sheldon > That idea persists for some reason but it is a presentation style not raw fish. There are numerous variations that do not contain raw fish. |
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On 4 Aug 2005 15:51:55 -0700, Sheldon wrote:
> > TomKan wrote: > > Or am I eating Sushi? > > Actually, Sushi IS NOT raw fish. > > Sushi is raw fish served with cooked ingredients, ie. cooked rice. > sushi http://www.japan-guide.com/e/e2038.html sahsimi http://www.japan-guide.com/e/e2044.html http://www.rain.org/~hutch/sashimi.html |
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sf wrote: > On 4 Aug 2005 15:51:55 -0700, Sheldon wrote: > > > > > TomKan wrote: > > > Or am I eating Sushi? > > > Actually, Sushi IS NOT raw fish. > > > > Sushi is raw fish served with cooked ingredients, ie. cooked rice. > > > sushi > http://www.japan-guide.com/e/e2038.html Not sure what point you're attempting to make as that link is virtually useless in relating to state of fish used as it is mute in that regard. Sushi IS raw fish. sushi [SOO-shee] A Japanese specialty based on boiled rice flavored with a sweetened RICE VINEGAR, a mixture called SUSHI MESHI. Once cooled, the rice has a glossy sheen and separates easily. There is a wide variety of sushi including nigiri sushi (thin slices of *raw* fish seasoned with WASABI and wrapped around or layered with this rice), hosomaki (thin sushi rolls) and futomaki (thick sushi rolls). To make these rolls, various chopped vegetables, *raw* fish, pickles, TOFU, etc. are enclosed in sushi rice and wrapped in thin sheets of NORI (seaweed). The rolls are then cut into slices. Sushi are designed to be finger food and can be served as appetizers, snacks or a full meal. Soy sauce is often served with sushi for dipping. =A9 Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.=20 --- Sheldon |
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Bob (this one) wrote: > Sheldon wrote: > > TomKan wrote: > > > >>Or am I eating Sushi? > >>Actually, Sushi IS NOT raw fish. > > > > Sushi is raw fish served with cooked ingredients, ie. cooked rice. > > Sushi is a rice cuisine with cooked and raw ingredients including, but > not limited, to fish. > > Pastorio My understanding is that sushi refers to vinegared rice. The stuff commonly referred to as sushi are nigiri (a rice "ball" with a topping which may or may not be fish, and if it is fish, the fish may or may not be raw), maki (a roll containing sushi and other ingredients following ythe same rules as for nigiri) and sahimi (this IS raw fish, and is usually served with but separate from rice). All are usually served with soy SAUCE and wasabi (which may be combined to make a hot-as-you-like dipping SAUCE) and gari (pickled young ginger) on the side. Shredded daikon is often served on the side, too. -bwg -bwg |
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On 5 Aug 2005 10:33:54 -0700, Sheldon > wrote:
> > Not sure what point you're attempting to make as that link is virtually > useless in relating to state of fish used as it is mute in that regard. > > Sushi IS raw fish. > > sushi > [SOO-shee] > A Japanese specialty based on boiled rice flavored with a sweetened > RICE VINEGAR, a mixture called SUSHI MESHI. Once cooled, the rice has a > glossy sheen and separates easily. There is a wide variety of sushi > including nigiri sushi (thin slices of *raw* fish seasoned with WASABI > and wrapped around or layered with this rice), hosomaki (thin sushi > rolls) and futomaki (thick sushi rolls). To make these rolls, various > chopped vegetables, *raw* fish, pickles, TOFU, etc. are enclosed in > sushi rice and wrapped in thin sheets of NORI (seaweed). The rolls are > then cut into slices. Sushi are designed to be finger food and can be > served as appetizers, snacks or a full meal. Soy sauce is often served > with sushi for dipping. > > © Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD > LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst. > --- > > Sheldon > <sigh> Your own cut-and-paste definition lists other ingredients _besides_ raw fish. The point people are trying to make is that sushi _does not automatically equal_ raw fish, it can be many different things. Saying "sushi is raw fish" is about as accurate (Hint: Not very.) as saying "dim sum is pork" or "tapas are potatoes". Ariane -- Stupidity: Quitters never win, winners never quit, but those who never win and never quit are idiots. http://www.despair.com/stup24x30pri.html |
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One time on Usenet, "Sheldon" > said:
> TomKan wrote: > > Or am I eating Sushi? > > Actually, Sushi IS NOT raw fish. > > Sushi is raw fish served with cooked ingredients, ie. cooked rice. I believe you're thinking of sashimi... -- Jani in WA (S'mee) ~ mom, VidGamer, novice cook, dieter ~ |
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jmcquown wrote: > > Funny thing, I'd never *ever* seen Bumblebee canned salmon until yesterday > after you posted this! All canned salmon is cooked and ready to eat, should > you choose to do so. I prefer to use it to make salmon patties, croquettes > or as a filling in stuffed pasta shells. That reminds me I need to make > some of those really soon! With a dill cream sauce. Red cannned salmon is too good to use for patties/croquettes, or even mashed with mayo, use the pink. Canned red salmon is eaten plain, with a bit of fresh lemon juice and freshly ground black pepper...arranged on a bed of lettuce with thinly sliced cukes and red ripe tomato, a small bit of green onion and a sprig of parsley. That's all... no dressing whatsoever. Sheldon |
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Sheldon wrote: > > Red cannned salmon is too good to use for patties/croquettes, or even > mashed with mayo, use the pink. Canned red salmon is eaten plain, with > a bit of fresh lemon juice and freshly ground black pepper...arranged > on a bed of lettuce with thinly sliced cukes and red ripe tomato, a > small bit of green onion and a sprig of parsley. That's all... no > dressing whatsoever. > Well, you're certainly right that red (or sockeye) salmon is definitely better than pink, but that just means it makes better patties. I would caution people to be sure it's a good brand where 'red' really refers to the species of salmon, not just the color of the flesh. The canned stuff from Alaska is accurately labeled. As to your salmon plate, you can do the same with leftover grilled or poached salmon, and some sliced pickles will do if you don't have fresh cukes. I would sneak on a dab of mayo, but then I'm a mayo lover. -aem |
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aem wrote: > Sheldon wrote: > > > > Red cannned salmon is too good to use for patties/croquettes, or even > > mashed with mayo, use the pink. Canned red salmon is eaten plain, with > > a bit of fresh lemon juice and freshly ground black pepper...arranged > > on a bed of lettuce with thinly sliced cukes and red ripe tomato, a > > small bit of green onion and a sprig of parsley. That's all... no > > dressing whatsoever. > > > Well, you're certainly right that red (or sockeye) salmon is definitely > better than pink, but that just means it makes better patties. I don't think red salmon makes better patties, that's like thinking ground porterhouse makes better meat loaf... not. Just a waste of a good steak. Sheldon |
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Sheldon wrote: > > I don't think red salmon makes better patties, that's like thinking > ground porterhouse makes better meat loaf... not. Just a waste of a > good steak. Suum cuique, as it used to say above the bar at Jake Wirth's. Incidentally, Trader Joe's sells a canned Alaska smoked salmon that might be good on your salmon plate. Or, in another thread, on a Ritz cracker with a bit of cream cheese. -aem |
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> wrote in message oups.com... > My understanding is that sushi refers to vinegared rice. The stuff > commonly referred to as sushi are nigiri (a rice "ball" with a topping > which may or may not be fish, and if it is fish, the fish may or may > not be raw), maki (a roll containing sushi and other ingredients > following ythe same rules as for nigiri) "Sushi" is generally used in Japan to refer only to the complete items made with the vinegared rice (which itself is "sushi-meshi"), although those ARE distinguished as "nigiri-sushi" (or "nigiri-zushi," same thing, different Romanization), "maki-sushi," etc.. Ask a Japanese for "sushi," and I guarantee you that you will NOT get just the rice. (Oh, and besides rice vinegar, salt and sugar are generally added to the rice as well.) However, that also means that you and others are completely correct in noting that "sushi" does NOT equate to "raw fish" (which, as noted, is "sashimi" - or more correctly, "sashimi" is the dish consisting of slices of very fresh raw fish, generally served cold - it does not mean "raw fish" in general any more than "steak tartare" mean "ground beef" in general). Sashimi-style pieces of raw fish are a very common topping for nigiri-sushi, but hardly the only possibilities. The most common counterexample to the "raw fish" notion is "kappa-maki," which is nothing more than slivers of cucumber rolled up with the rice in a nori (dried, toasted seaweed) wrapper. Then, there's "kaiten sushi" - which has nothing to do with how it's made, but rather with how it's served (typically, on a conveyor belt circling the chefs!). Kaiten-sushi places seem to have sprung up all over Tokyo recently, at least as of my last trip there....damn, now I'm getting hungry again.... Bob M. |
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Sheldon wrote:
> sf wrote: > >>On 4 Aug 2005 15:51:55 -0700, Sheldon wrote: >> >>> TomKan wrote: >>> > Or am I eating Sushi? >>> > Actually, Sushi IS NOT raw fish. >>> >>> Sushi is raw fish served with cooked ingredients, ie. cooked rice. >>> >>sushi >>http://www.japan-guide.com/e/e2038.html > > Not sure what point you're attempting to make as that link is virtually > useless in relating to state of fish used as it is mute in that regard. > > Sushi IS raw fish. Spoken like someone who has never eaten sushi or seen a typical sushi menu. And the definition below is why I hold Sharon Tyler Herbst in low esteem. Sushi is all about the rice. Everything else is accompaniment to the rice. Shrimp, octopus, eel and other seafoods are cooked. Omelets are obviously cooked eggs (with other ingredients in the case of the type used in sushi). Crisp salmon skin rolls are made with cooked skin. Surimi is cooked. This paragraph below has erroneous descriptions - no fish is "wrapped around a ball of rice for nigiri-zushi, nor is nigiri ever layered. It's sometimes made with sweetened rice vinegar; not always. Sushi rice specifically *does not* separate easily. It's sticky and deliberately so. The fish isn't seasoned with wasabi; wasabi is applied to the rice, but it's not always used. She seems to think that only discretely formed pieces are sushi, obviously not having heard of "battera" (pressed sushi) or "chirashi-zushi" (fish and other things scattered over a bowl of rice), neither unusual or rare. Pastorio > sushi > [SOO-shee] > A Japanese specialty based on boiled rice flavored with a sweetened > RICE VINEGAR, a mixture called SUSHI MESHI. Once cooled, the rice has a > glossy sheen and separates easily. There is a wide variety of sushi > including nigiri sushi (thin slices of *raw* fish seasoned with WASABI > and wrapped around or layered with this rice), hosomaki (thin sushi > rolls) and futomaki (thick sushi rolls). To make these rolls, various > chopped vegetables, *raw* fish, pickles, TOFU, etc. are enclosed in > sushi rice and wrapped in thin sheets of NORI (seaweed). The rolls are > then cut into slices. Sushi are designed to be finger food and can be > served as appetizers, snacks or a full meal. Soy sauce is often served > with sushi for dipping. > > © Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD > LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst. > --- > > Sheldon |
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On 5 Aug 2005 10:33:54 -0700, Sheldon wrote:
> > sf wrote: > > On 4 Aug 2005 15:51:55 -0700, Sheldon wrote: > > > > > > > > TomKan wrote: > > > > Or am I eating Sushi? > > > > Actually, Sushi IS NOT raw fish. > > > > > > Sushi is raw fish served with cooked ingredients, ie. cooked rice. > > > > > sushi > > http://www.japan-guide.com/e/e2038.html > > Not sure what point you're attempting to make as that link is virtually > useless in relating to state of fish used as it is mute in that regard. > > Sushi IS raw fish. > One of the components of sushi can be raw fish, but you call raw fish & seafood sashimi. |
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"Bob (this one)" > wrote in message ... > This paragraph below has erroneous descriptions - no fish is "wrapped > around a ball of rice for nigiri-zushi, nor is nigiri ever layered. It's > sometimes made with sweetened rice vinegar; not always. Sushi rice > specifically *does not* separate easily. It's sticky and deliberately > so. The fish isn't seasoned with wasabi; wasabi is applied to the rice, > but it's not always used. Bob, I'd have to disagree with you a bit on that last point; I have often seen, in Japan, a dab of wasabi applied to the "fish" rather than the rice in nigiri-zushi. I put "fish" in quotes because it seems to depend on the relative firmness of the topping vs. the rice - e.g., the wasabi dab would often go on the underside of ebi (shrimp) rather than on the rice, but on the rice in the case of hamachi (yellowtail). Bob M. |
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"Bob (this one)" > wrote in message ... > Or uni (sea urchin eggs) > which aren't adhered at all but are contained within a wall formed by > wrapping a piece of nori around the rice ball such that it's open on top > and forms a kind of tiny bucket with rice in the bottom. The rice ball > is put down on the table and the nori is wrapped around it horizontally, > and so, open on top and bottom. The general term for this is "gunkan" ("battleship") sushi, named for its resemblance to an old-style, slab-sided battleship. This form is also commonly used with ikura (salmon roe). Bob M. |
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Bob Myers wrote:
> "Bob (this one)" > wrote > >>This paragraph below has erroneous descriptions - no fish is "wrapped >>around a ball of rice for nigiri-zushi, nor is nigiri ever layered. It's >>sometimes made with sweetened rice vinegar; not always. Sushi rice >>specifically *does not* separate easily. It's sticky and deliberately >>so. The fish isn't seasoned with wasabi; wasabi is applied to the rice, >>but it's not always used. > > Bob, I'd have to disagree with you a bit on that last point; I have often > seen, in Japan, a dab of wasabi applied to the "fish" rather than the > rice in nigiri-zushi. I put "fish" in quotes because it seems to depend > on the relative firmness of the topping vs. the rice - e.g., the wasabi > dab would often go on the underside of ebi (shrimp) rather than > on the rice, but on the rice in the case of hamachi (yellowtail). I agree. I was making the distinction between the quote from Sheldon from S.T. Herbst who said that the fish was "seasoned" with wasabi and I stated it badly. But, yes, you're correct. It's often applied to the underside of the slice of fish which is then pressed into the nigiri rice ball. Pastorio |
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Bob Myers wrote:
> "Bob (this one)" > wrote in message > ... > >>Or uni (sea urchin eggs) >>which aren't adhered at all but are contained within a wall formed by >>wrapping a piece of nori around the rice ball such that it's open on top >>and forms a kind of tiny bucket with rice in the bottom. The rice ball >>is put down on the table and the nori is wrapped around it horizontally, >>and so, open on top and bottom. > > The general term for this is "gunkan" ("battleship") sushi, named for > its resemblance to an old-style, slab-sided battleship. This form is > also commonly used with ikura (salmon roe). Yep. Thought I'd already put too much info in the posts, so I was reluctant to put more Japanese words in them. In the evolution of sushi internationally, all sorts of non-traditional things are finding their way into this type. In Belgium, I had minced smoked salmon and a triple-cream cheese with a hot pepper puree in one. I stared at it for a while. Cheese? In New York, I had "two-color caviar" red and black arranged in a yin-yang design with superfine threads of lemon zest. In California, I had very finely minced grilled rare tuna with mole - hated it. It's interesting how the previously codified (almost a fish pun; except no cod in sushi) world of sushi is growing into other cultures' culinary vistas. Pastorio |
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Sheldon wrote:
> sf wrote: > >>On 4 Aug 2005 15:51:55 -0700, Sheldon wrote: >> >> >>> TomKan wrote: >>> > Or am I eating Sushi? >>> > Actually, Sushi IS NOT raw fish. >>> >>> Sushi is raw fish served with cooked ingredients, ie. cooked rice. >>> >> >>sushi >>http://www.japan-guide.com/e/e2038.html > > > Not sure what point you're attempting to make as that link is virtually > useless in relating to state of fish used as it is mute in that regard. > > Sushi IS raw fish. > > sushi > [SOO-shee] > A Japanese specialty based on boiled rice flavored with a sweetened > RICE VINEGAR, a mixture called SUSHI MESHI. Once cooled, the rice has a > glossy sheen and separates easily. There is a wide variety of sushi > including nigiri sushi (thin slices of *raw* fish seasoned with WASABI > and wrapped around or layered with this rice), hosomaki (thin sushi > rolls) and futomaki (thick sushi rolls). To make these rolls, various > chopped vegetables, *raw* fish, pickles, TOFU, etc. are enclosed in > sushi rice and wrapped in thin sheets of NORI (seaweed). The rolls are > then cut into slices. Sushi are designed to be finger food and can be > served as appetizers, snacks or a full meal. Soy sauce is often served > with sushi for dipping. > > © Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD > LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst. > --- > > Sheldon > This reminds me of the old Bob Newheart show where he ran an inn and wrote how to do it books although he was incapable of and never did anything he described in the books and thus often produced instructions that were unusable. The definition you quoted was clearly produced in a similar light. She probably never saw a sushi menu and may have read about it. |
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hint - sashimi is raw fish -
sushi is sweetened rice rolled around other ingredients - not always raw. Eel sushi, for example, is cooked eel. "Sheldon" > wrote in message oups.com... sf wrote: > On 4 Aug 2005 15:51:55 -0700, Sheldon wrote: > > > > > TomKan wrote: > > > Or am I eating Sushi? > > > Actually, Sushi IS NOT raw fish. > > > > Sushi is raw fish served with cooked ingredients, ie. cooked rice. > > > sushi > http://www.japan-guide.com/e/e2038.html Not sure what point you're attempting to make as that link is virtually useless in relating to state of fish used as it is mute in that regard. Sushi IS raw fish. sushi [SOO-shee] A Japanese specialty based on boiled rice flavored with a sweetened RICE VINEGAR, a mixture called SUSHI MESHI. Once cooled, the rice has a glossy sheen and separates easily. There is a wide variety of sushi including nigiri sushi (thin slices of *raw* fish seasoned with WASABI and wrapped around or layered with this rice), hosomaki (thin sushi rolls) and futomaki (thick sushi rolls). To make these rolls, various chopped vegetables, *raw* fish, pickles, TOFU, etc. are enclosed in sushi rice and wrapped in thin sheets of NORI (seaweed). The rolls are then cut into slices. Sushi are designed to be finger food and can be served as appetizers, snacks or a full meal. Soy sauce is often served with sushi for dipping. © Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst. --- Sheldon |
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> > Cooked in the cans, equivalent of steaming/boiling. Definitely not > > raw. If there are little bones, you can eat them too. -aem > > Ugh! *Shiver* I know I'm a rarity, but I can't stand eating > bones, cooked or not... I cannot eat canned salmon because of the bones; I love salmon fillets, but don't like it canned. I remember once as a kid my stopmom made a canned salmon skillet casserole with sauce and noodles and stuff, but it was full of those round salmon bones, and I had to pick all those bones out before I can eat it. I didn't like soft shell crabs either because I couldn't eat the shell; to me it had the consistency of those little pieces of shrimp body that the tail attaches to but you pull them off when you eat the shrimp. I wound up getting a crab fork and tried getting the meat out of the soft shell crab and it didn't work well. |
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> wrote: > I didn't like soft shell crabs either because I couldn't eat the shell; > to me it had the consistency of those little pieces of shrimp body that > the tail attaches to but you pull them off when you eat the shrimp. I > wound up getting a crab fork and tried getting the meat out of the soft > shell crab and it didn't work well. Sometimes I'll eat shrimp shells and all...good roughage :-) -- Best Greg |
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