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Sushi (alt.food.sushi) For talking sushi. (Sashimi, wasabi, miso soup, and other elements of the sushi experience are valid topics.) Sushi is a broad topic; discussions range from preparation to methods of eating to favorite kinds to good restaurants. |
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Homemade sushi
Well, I've definitely starting using my new sushi freezer.
It's holding at -26 to -27F. I purchased all sushi grade fish at Catalina Offshore Products for my first load, while looking around my area for as many types of fresh caught fish as I can find. I bought: 2 pounds of yellowtail fillet (one fillet) that I have portioned into eight pieces of a quarter pound apiece. 2 pounds of yellowfin tuna 1 pound of escolar 3 (6oz) packs of Barbequed and Marinated Farmed fresh water eel 1kg of Salmon roe 2 pounds of marinated Mackerel fillets A friend came over on Friday and Saturday and we both seriously filled ourselves on sushi. Sashimi Nigiri Maki Rolls With green onions, seedless cucumber, avacoto, bean sprouts, carrots and countless sauces, we managed to get ourselves so full that we simply watched TV and chatted while digesting our wonderful meal. As to cost? Fish for both meals: $25.71 Veggies $ 5.00 Per/meal cost for two people to get stuffed: $15.36 There is no way to beat that. Each piece of sushi was perfect. The rice turned out very well and had slightly more vinegar taste than usual, as my friend and I both like it. We tried a couple of new items. 1. Ginger Wasabi Sauce from "Robert Rothschild Farm" Gourmet Sauces. This was very strong stuff. An intense wasabi flavor with a highlight of ginger. I put a small drop of it on the bottom of a couple pieces of Nigiri. It was excellent. 2. A spicy shrimp sauce made from Miracle Whip Mayo and some ground fresh chili paste, (Sambal Oelek), from Huy Fong Foods. This turned out better than I had hoped for. It was about a half cup of mayo to a teaspoon of the chili paste. It was spicy without overpowering the taste buds. 3. Boar's Head "Savory Remoulade" Cajun Style Mayonnaise. As a small wipe under Nigiri, and a small amount on a roll, it was delicious. All in all, this was one of the best sushi feasts I've had at home. Simple, fresh and delicious. My next act is to find some local fresh fish to supplement the local Southern Kingfish, flounder and snapper I've found so far. I'm turning into a sushi junkie. I got a monkfish on my back...hehe |
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Homemade sushi
Merlin wrote:
> Well, I've definitely starting using my new sushi freezer. > > It's holding at -26 to -27F. > > I purchased all sushi grade fish at Catalina Offshore Products for my > first load, while looking around my area for as many types of fresh > caught fish as I can find. Wait, if you're buying from Catalina why do you need this sushi freezer? Their product has already been frozen to "kill" parasites. A standard freezer should be perfectly acceptable for long term storage. I understand if you're finding local fresh fish, but it seems like overkill for the most part. BTW, why does your name keep changing? -- Dan |
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On 2007-09-09 10:12:21 -0700, Dan Logcher > said:
> Merlin wrote: >> Well, I've definitely starting using my new sushi freezer. >> >> It's holding at -26 to -27F. >> >> I purchased all sushi grade fish at Catalina Offshore Products for my >> first load, while looking around my area for as many types of fresh >> caught fish as I can find. > > Wait, if you're buying from Catalina why do you need this sushi freezer? The same argument could be made for buying more than a single serving of anything at the supermarket. I don't know his rationale, but it seems that he doesn't have to make any particular plans before putting together a sushi meal. > Their product has already been frozen to "kill" parasites. A standard freezer > should be perfectly acceptable for long term storage. > > I understand if you're finding local fresh fish, but it seems like overkill > for the most part. Certainly, but he can buy off a recently landed boat tomorrow if he likes. -- ///--- |
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On Sun, 09 Sep 2007 13:12:21 -0400, Dan Logcher
> wrote: >Merlin wrote: >> Well, I've definitely starting using my new sushi freezer. >> >> It's holding at -26 to -27F. >> >> I purchased all sushi grade fish at Catalina Offshore Products for my >> first load, while looking around my area for as many types of fresh >> caught fish as I can find. > >Wait, if you're buying from Catalina why do you need this sushi freezer? >Their product has already been frozen to "kill" parasites. A standard freezer >should be perfectly acceptable for long term storage. A standard freezer will keep fish for raw consumption for only 2 or 3 months. This freezer will keep fish fresh for 1 year without vacuum sealing. I do that as well, so the fish I have can last up to 2 years. The Catalina buy was something to get me started. If you look: "while looking around my area for as many types of fresh caught fish as I can find." is in the quote in your reply. Fish run in seasons. Only a few at a time are available. I'll be stocking up this year. >I understand if you're finding local fresh fish, but it seems like overkill >for the most part. "To each his own, said the lady who kissed the cow" hehe I love gadgets, I love sushi and I have the money to play. >BTW, why does your name keep changing? My Doctor told me I was schizophrenic. I told him "I am not, and neither am I, and me either" |
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On Sun, 9 Sep 2007 11:26:08 -0700, Gerry >
wrote: >On 2007-09-09 10:12:21 -0700, Dan Logcher > said: > >> Merlin wrote: >>> Well, I've definitely starting using my new sushi freezer. >>> >>> It's holding at -26 to -27F. >>> >>> I purchased all sushi grade fish at Catalina Offshore Products for my >>> first load, while looking around my area for as many types of fresh >>> caught fish as I can find. >> >> Wait, if you're buying from Catalina why do you need this sushi freezer? > >The same argument could be made for buying more than a single serving >of anything at the supermarket. I don't know his rationale, but it >seems that he doesn't have to make any particular plans before putting >together a sushi meal. > >> Their product has already been frozen to "kill" parasites. A standard freezer >> should be perfectly acceptable for long term storage. >> >> I understand if you're finding local fresh fish, but it seems like overkill >> for the most part. > >Certainly, but he can buy off a recently landed boat tomorrow if he likes. Hey Gerry, you're starting to understand me. That's scary. |
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Homemade sushi
Merlin wrote:
> On Sun, 09 Sep 2007 13:12:21 -0400, Dan Logcher > > wrote: > > >>Merlin wrote: >> >>>Well, I've definitely starting using my new sushi freezer. >>> >>>It's holding at -26 to -27F. >>> >>>I purchased all sushi grade fish at Catalina Offshore Products for my >>>first load, while looking around my area for as many types of fresh >>>caught fish as I can find. >> >>Wait, if you're buying from Catalina why do you need this sushi freezer? >>Their product has already been frozen to "kill" parasites. A standard freezer >>should be perfectly acceptable for long term storage. > > > A standard freezer will keep fish for raw consumption for only 2 or 3 > months. This freezer will keep fish fresh for 1 year without vacuum > sealing. I do that as well, so the fish I have can last up to 2 years. > > The Catalina buy was something to get me started. If you look: "while > looking around my area for as many types of fresh caught fish as I can > find." is in the quote in your reply. > > Fish run in seasons. Only a few at a time are available. I'll be > stocking up this year. Several types run during each season, and many are available locally from other parts of the world. I have a standard chest freezer that keeps my foods well frozen for several years. I always vac-seal my foods for long term storage, and it does well. >>I understand if you're finding local fresh fish, but it seems like overkill >>for the most part. > > > "To each his own, said the lady who kissed the cow" hehe > > I love gadgets, I love sushi and I have the money to play. Well that makes the most sense of all. >>BTW, why does your name keep changing? > > > My Doctor told me I was schizophrenic. I told him "I am not, and > neither am I, and me either" Up your doses. -- Dan |
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On 2007-09-09 14:48:39 -0700, Merlin > said:
> On Sun, 9 Sep 2007 11:26:08 -0700, Gerry > > wrote: > >> On 2007-09-09 10:12:21 -0700, Dan Logcher > said: >> >>> Merlin wrote: >>>> Well, I've definitely starting using my new sushi freezer. >>>> >>>> It's holding at -26 to -27F. >>>> >>>> I purchased all sushi grade fish at Catalina Offshore Products for my >>>> first load, while looking around my area for as many types of fresh >>>> caught fish as I can find. >>> >>> Wait, if you're buying from Catalina why do you need this sushi freezer? >> >> The same argument could be made for buying more than a single serving >> of anything at the supermarket. I don't know his rationale, but it >> seems that he doesn't have to make any particular plans before putting >> together a sushi meal. >> >>> Their product has already been frozen to "kill" parasites. A standard freezer >>> should be perfectly acceptable for long term storage. >>> >>> I understand if you're finding local fresh fish, but it seems like overkill >>> for the most part. >> >> Certainly, but he can buy off a recently landed boat tomorrow if he likes. > > Hey Gerry, you're starting to understand me. > > That's scary. Understand? Let's just use the word "interpret"... -- ///--- |
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Homemade sushi
On Sep 9, 6:26 pm, Dan Logcher > wrote:
> >>BTW, why does your name keep changing? > > > My Doctor told me I was schizophrenic. I told him "I am not, and > > neither am I, and me either" > > Up your doses. If you're speaking to me, I and myself never listen to me. Sometimes I will agree, but I can't get myself to listen to anything. All of us appreciate your input, however. |
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Homemade sushi
What is the Japanese name for escolar? I can't seem to find it.
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Homemade sushi
On Sep 10, 2:52 pm, wrote:
> What is the Japanese name for escolar? I can't seem to find it. Abura bouzu |
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Homemade sushi
"John Doe" > wrote in message ups.com... > On Sep 10, 2:52 pm, wrote: >> What is the Japanese name for escolar? I can't seem to find it. > > Abura bouzu > Yes, Abura Bouzu...or Abura Sokomutsu. Either way you don't hear it often in Japan because it's prohibited from sale for consumption. M |
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I asked the girl behind the counter who was preparing the sushi at the
Todai in California what happened to the "white tuna"/escolar they used to serve. She said she didn't know but it used to look so good. I told her that it was probably discontinued because it was said to cause digestive system problems in some people. She said she didn't know about that, and no she never tried it - because she never eats raw fish! |
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> wrote in message ps.com... >I asked the girl behind the counter who was preparing the sushi at the > Todai in California what happened to the "white tuna"/escolar they > used to serve. She said she didn't know but it used to look so > good. I told her that it was probably discontinued because it was > said to cause digestive system problems in some people. She said she > didn't know about that, and no she never tried it - because she never > eats raw fish! > LOL. Wasn't there some famous line by a Comedian about how he'd never join a club that would have someone like himself as a member? |
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Musashi wrote:
> "John Doe" > wrote in message > ups.com... >> On Sep 10, 2:52 pm, wrote: >>> What is the Japanese name for escolar? I can't seem to find it. >> Abura bouzu >> > > Yes, Abura Bouzu...or Abura Sokomutsu. > Either way you don't hear it often in Japan because > it's prohibited from sale for consumption. > M > > Any chance you might provide me with a phonetic pronunciation? For the FAQ? And do you know why it's prohibited? Is it due to the difestive problems that it can cause some people? Thanks -- HTTP://www.sushifaq.com/ The Sushi FAQ HTTP://www.sushifaq.com/sushiotaku/ The Sushi Otaku Blog HTTP://www.sushifaq.com/sushiyapedia/ Sushi-Ya-Pedia Restaurant Finder HTTP://www.theteafaq.com/ The Tea FAQ HTTP://www.jerkyfaq.com/ The Jerky FAQ HTTP://www.omega3faq.com/ The Omega 3 Fatty Acids FAQ |
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> LOL. > Wasn't there some famous line by a Comedian about how he'd never join a club > that would have someone like > himself as a member? "I refuse to join any club that would have me as a member." - Groucho Marx I agree with him! I wonder how many sushi chefs hate raw fish. |
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"War" > wrote in message ... > Musashi wrote: >> "John Doe" > wrote in message >> ups.com... >>> On Sep 10, 2:52 pm, wrote: >>>> What is the Japanese name for escolar? I can't seem to find it. >>> Abura bouzu >>> >> >> Yes, Abura Bouzu...or Abura Sokomutsu. >> Either way you don't hear it often in Japan because >> it's prohibited from sale for consumption. >> M >> >> > > Any chance you might provide me with a phonetic pronunciation? For the > FAQ? And do you know why it's prohibited? Is it due to the difestive > problems that it can cause some people? > > Thanks > Sure Warren Aburabouzu...............Ah Boo Rah Boh Zoo Abura Sokomutsu......Ah Boo Rah Soh Koh Moo Tsoo (Abura = oil, fat) It's been prohibited since the late 70s for the same reasons that it's been written written up in the US, namely the inability of many people to digest it properly. Musashi |
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Musashi wrote:
> "War" > wrote in message > ... >> Musashi wrote: >>> "John Doe" > wrote in message >>> ups.com... >>>> On Sep 10, 2:52 pm, wrote: >>>>> What is the Japanese name for escolar? I can't seem to find it. >>>> Abura bouzu >>>> >>> Yes, Abura Bouzu...or Abura Sokomutsu. >>> Either way you don't hear it often in Japan because >>> it's prohibited from sale for consumption. >>> M >>> >>> >> Any chance you might provide me with a phonetic pronunciation? For the >> FAQ? And do you know why it's prohibited? Is it due to the difestive >> problems that it can cause some people? >> >> Thanks >> > > Sure Warren > > Aburabouzu...............Ah Boo Rah Boh Zoo > > Abura Sokomutsu......Ah Boo Rah Soh Koh Moo Tsoo > > (Abura = oil, fat) > > It's been prohibited since the late 70s for the same reasons that it's been > written > written up in the US, namely the inability of many people to digest it > properly. > > Musashi > > > Thanks very much, I appreciate it -- HTTP://www.sushifaq.com/ The Sushi FAQ HTTP://www.sushifaq.com/sushiotaku/ The Sushi Otaku Blog HTTP://www.sushifaq.com/sushiyapedia/ Sushi-Ya-Pedia Restaurant Finder HTTP://www.theteafaq.com/ The Tea FAQ HTTP://www.jerkyfaq.com/ The Jerky FAQ HTTP://www.omega3faq.com/ The Omega 3 Fatty Acids FAQ |
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On 2007-09-11 09:01:25 -0700, Dan Logcher > said:
> I don't know if I'd trust a sushi chef that doesn't eat sushi. > They don't have a taste for their work.. or how to compare different > items. I know I wouldn't trust any chef that doesn't eat his own food. I've encountered a number of bartenders that don't drink "any more", and they put me off a bit too. -- ///--- |
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On 2007-09-11 09:47:43 -0700, War > said:
>> It's been prohibited since the late 70s for the same reasons that it's >> been written >> written up in the US, namely the inability of many people to digest it >> properly. > Thanks very much, I appreciate it For more details on this you can google it and find plenty. Or search within this usenet group. We've bickered about it on a number of occasions. -- ///--- |
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"Gerry" > wrote in message news:2007091110023975249-somewhere@sunnycalif... > On 2007-09-11 09:01:25 -0700, Dan Logcher > > said: > >> I don't know if I'd trust a sushi chef that doesn't eat sushi. >> They don't have a taste for their work.. or how to compare different >> items. > > I know I wouldn't trust any chef that doesn't eat his own food. I've > encountered a number of bartenders that don't drink "any more", and they > put me off a bit too. > -- I agree. What would be the point of asking what he recommends? |
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Musashi wrote:
> "Gerry" > wrote in message > news:2007091110023975249-somewhere@sunnycalif... > >>On 2007-09-11 09:01:25 -0700, Dan Logcher > >>said: >> >> >>>I don't know if I'd trust a sushi chef that doesn't eat sushi. >>>They don't have a taste for their work.. or how to compare different >>>items. >> >>I know I wouldn't trust any chef that doesn't eat his own food. I've >>encountered a number of bartenders that don't drink "any more", and they >>put me off a bit too. >>-- > > > I agree. > What would be the point of asking what he > recommends? Or similar tastes of other items.. -- Dan |
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The girl in the Todai was just a young assembly line sushi chef, not
some black belt sushi master who trained for 20 years with monks in Kyoto. Still, I can see how a guy dealing with fish day in day out, every day of his life, for years on end, watching the worms crawl in and out, might prefer to eat a hamburger or a pizza or fried chicken, or anything except raw fish! |
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> I understand the "any more(s)" better than I do the "I never > did(s)" when it comes to bartenders, if I might join in - a little > like working behind the alter without ever kneeling in the pew. > > -- > > ><<XX>:> Buddy Definitely. |
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