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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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Someone recently asked for a good place to buy chopsticks. I just wanted to
say I recently had a very good experience with EverythingChopsticks.com ( http://www.everythingchopsticks.com/ ). I ended up speaking with them over the phone, and they were very friendly and professional. Just my 2 cents! ~ Mekare |
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Mekare wrote:
Someone recently asked for a good place to buy chopsticks. I just wanted to say I recently had a very good experience with EverythingChopsticks.com ( http://www.everythingchopsticks.com/ ). I ended up speaking with them over the phone, and they were very friendly and professional. Just my 2 cents! None of the chopsticks on the site, especially the Japanese ones, had the rough area near the tip. My brother-in-law bought us two sets of Japanese chopsticks during a trip that have this, and it makes picking up the slippery stuff a lot easier. They are veyr nice looking though.. but I have several sets of Thai chopsticks made of different blends of laminated hardwood. -- Dan |
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Mekare wrote:
Someone recently asked for a good place to buy chopsticks. I just wanted to say I recently had a very good experience with EverythingChopsticks.com ( http://www.everythingchopsticks.com/ ). I ended up speaking with them over the phone, and they were very friendly and professional. Just my 2 cents! None of the chopsticks on the site, especially the Japanese ones, had the rough area near the tip. My brother-in-law bought us two sets of Japanese chopsticks during a trip that have this, and it makes picking up the slippery stuff a lot easier. They are veyr nice looking though.. but I have several sets of Thai chopsticks made of different blends of laminated hardwood. -- Dan |
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In article , Dan Logcher
wrote: Mekare wrote: Someone recently asked for a good place to buy chopsticks. I just wanted to say I recently had a very good experience with EverythingChopsticks.com ( http://www.everythingchopsticks.com/ ). I ended up speaking with them over the phone, and they were very friendly and professional. Just my 2 cents! None of the chopsticks on the site, especially the Japanese ones, had the rough area near the tip. My brother-in-law bought us two sets of Japanese chopsticks during a trip that have this, and it makes picking up the slippery stuff a lot easier. They are veyr nice looking though.. but I have several sets of Thai chopsticks made of different blends of laminated hardwood. One of those amazing surprises: We bumped into a chopstick store in the neightborhood of Kobe named Motomachi where we probably spent 45 minues. Hundreds of pairs of chopsticks on the wall, each beautiful, different, curious, fascinating. On the front (as illustrated below), though I can't read the kanji of the store's name, it says it's been operating for 1,100+ years; since 894! http://tinyurl.com/6k2bt Many of these really too expensive, many of them well within reason but to what end? Still we got a few. All hand-made by artisans from all over the country. Another surprise: with iPhoto and Contribute, and a membership at mac.com, and almost no webpage techno skill, I illustrated it (above link) in less than 10 minutes. -- "A Dictionary of Japanese Food, Ingredients & Culture" by Richard Hosking (Tuttle, '97). All the hints one might need for exploring Japanese food. "The Sake Handbook" by John Gaunter (Tuttle, '02). An excellent intro and reference to sake. |
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In article , Dan Logcher
wrote: Mekare wrote: Someone recently asked for a good place to buy chopsticks. I just wanted to say I recently had a very good experience with EverythingChopsticks.com ( http://www.everythingchopsticks.com/ ). I ended up speaking with them over the phone, and they were very friendly and professional. Just my 2 cents! None of the chopsticks on the site, especially the Japanese ones, had the rough area near the tip. My brother-in-law bought us two sets of Japanese chopsticks during a trip that have this, and it makes picking up the slippery stuff a lot easier. They are veyr nice looking though.. but I have several sets of Thai chopsticks made of different blends of laminated hardwood. One of those amazing surprises: We bumped into a chopstick store in the neightborhood of Kobe named Motomachi where we probably spent 45 minues. Hundreds of pairs of chopsticks on the wall, each beautiful, different, curious, fascinating. On the front (as illustrated below), though I can't read the kanji of the store's name, it says it's been operating for 1,100+ years; since 894! http://tinyurl.com/6k2bt Many of these really too expensive, many of them well within reason but to what end? Still we got a few. All hand-made by artisans from all over the country. Another surprise: with iPhoto and Contribute, and a membership at mac.com, and almost no webpage techno skill, I illustrated it (above link) in less than 10 minutes. -- "A Dictionary of Japanese Food, Ingredients & Culture" by Richard Hosking (Tuttle, '97). All the hints one might need for exploring Japanese food. "The Sake Handbook" by John Gaunter (Tuttle, '02). An excellent intro and reference to sake. |
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Gerry wrote:
In article , Dan Logcher wrote: Mekare wrote: Someone recently asked for a good place to buy chopsticks. I just wanted to say I recently had a very good experience with EverythingChopsticks.com ( http://www.everythingchopsticks.com/ ). I ended up speaking with them over the phone, and they were very friendly and professional. Just my 2 cents! None of the chopsticks on the site, especially the Japanese ones, had the rough area near the tip. My brother-in-law bought us two sets of Japanese chopsticks during a trip that have this, and it makes picking up the slippery stuff a lot easier. They are veyr nice looking though.. but I have several sets of Thai chopsticks made of different blends of laminated hardwood. One of those amazing surprises: We bumped into a chopstick store in the neightborhood of Kobe named Motomachi where we probably spent 45 minues. Hundreds of pairs of chopsticks on the wall, each beautiful, different, curious, fascinating. On the front (as illustrated below), though I can't read the kanji of the store's name, it says it's been operating for 1,100+ years; since 894! http://tinyurl.com/6k2bt Many of these really too expensive, many of them well within reason but to what end? Still we got a few. All hand-made by artisans from all over the country. That's a damn lot of chopsticks.. What were some general prices ranges in $? -- Dan |
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Gerry wrote:
In article , Dan Logcher wrote: Mekare wrote: Someone recently asked for a good place to buy chopsticks. I just wanted to say I recently had a very good experience with EverythingChopsticks.com ( http://www.everythingchopsticks.com/ ). I ended up speaking with them over the phone, and they were very friendly and professional. Just my 2 cents! None of the chopsticks on the site, especially the Japanese ones, had the rough area near the tip. My brother-in-law bought us two sets of Japanese chopsticks during a trip that have this, and it makes picking up the slippery stuff a lot easier. They are veyr nice looking though.. but I have several sets of Thai chopsticks made of different blends of laminated hardwood. One of those amazing surprises: We bumped into a chopstick store in the neightborhood of Kobe named Motomachi where we probably spent 45 minues. Hundreds of pairs of chopsticks on the wall, each beautiful, different, curious, fascinating. On the front (as illustrated below), though I can't read the kanji of the store's name, it says it's been operating for 1,100+ years; since 894! http://tinyurl.com/6k2bt Many of these really too expensive, many of them well within reason but to what end? Still we got a few. All hand-made by artisans from all over the country. That's a damn lot of chopsticks.. What were some general prices ranges in $? -- Dan |
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"Dan Logcher" wrote in message
... Mekare wrote: They are veyr nice looking though.. but I have several sets of Thai chopsticks made of different blends of laminated hardwood. I bought my daily use chopsticks in Tokyo in 1987; ¥5,000 and well worth every ¥en. Just beginning to show some wear on the tips. It pays not to scrimp when it comes to chopsticks. I have a "his and her" set I bought back in 1980 - never used. Made out of small branches with a gorgeous finish . . . on the large end, you can see the growth rings of the twig. Beautiful workmanship. I never use these. |
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"Dan Logcher" wrote in message
... Mekare wrote: They are veyr nice looking though.. but I have several sets of Thai chopsticks made of different blends of laminated hardwood. I bought my daily use chopsticks in Tokyo in 1987; ¥5,000 and well worth every ¥en. Just beginning to show some wear on the tips. It pays not to scrimp when it comes to chopsticks. I have a "his and her" set I bought back in 1980 - never used. Made out of small branches with a gorgeous finish . . . on the large end, you can see the growth rings of the twig. Beautiful workmanship. I never use these. |
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D. Lutjen wrote:
I bought my daily use chopsticks in Tokyo in 1987; ¥5,000 and well worth every ¥en. Just beginning to show some wear on the tips. It pays not to scrimp when it comes to chopsticks. I have a "his and her" set I bought back in 1980 - never used. Made out of small branches with a gorgeous finish . . . on the large end, you can see the growth rings of the twig. Beautiful workmanship. I never use these. The two pair my bro-in-law got us is a "his and hers" set as well. My pair are slightly longer than hers, and red and black laquer vs blue and black for hers. I really like the rough tips for picking up sashimi. The other day I saw a guy at a sushi bar with stainless steel chopsticks. Probably very slippery with sashimi. -- Dan |
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D. Lutjen wrote:
I bought my daily use chopsticks in Tokyo in 1987; ¥5,000 and well worth every ¥en. Just beginning to show some wear on the tips. It pays not to scrimp when it comes to chopsticks. I have a "his and her" set I bought back in 1980 - never used. Made out of small branches with a gorgeous finish . . . on the large end, you can see the growth rings of the twig. Beautiful workmanship. I never use these. The two pair my bro-in-law got us is a "his and hers" set as well. My pair are slightly longer than hers, and red and black laquer vs blue and black for hers. I really like the rough tips for picking up sashimi. The other day I saw a guy at a sushi bar with stainless steel chopsticks. Probably very slippery with sashimi. -- Dan |
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![]() "Dan Logcher" wrote in message ... D. Lutjen wrote: I bought my daily use chopsticks in Tokyo in 1987; ¥5,000 and well worth every ¥en. Just beginning to show some wear on the tips. It pays not to scrimp when it comes to chopsticks. I have a "his and her" set I bought back in 1980 - never used. Made out of small branches with a gorgeous finish . . . on the large end, you can see the growth rings of the twig. Beautiful workmanship. I never use these. The two pair my bro-in-law got us is a "his and hers" set as well. My pair are slightly longer than hers, and red and black laquer vs blue and black for hers. I really like the rough tips for picking up sashimi. The other day I saw a guy at a sushi bar with stainless steel chopsticks. Probably very slippery with sashimi. -- Dan Steel chopsticks are unique to Korea. Neither the Japanese nor Chinese use them. |
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![]() "Dan Logcher" wrote in message ... D. Lutjen wrote: I bought my daily use chopsticks in Tokyo in 1987; ¥5,000 and well worth every ¥en. Just beginning to show some wear on the tips. It pays not to scrimp when it comes to chopsticks. I have a "his and her" set I bought back in 1980 - never used. Made out of small branches with a gorgeous finish . . . on the large end, you can see the growth rings of the twig. Beautiful workmanship. I never use these. The two pair my bro-in-law got us is a "his and hers" set as well. My pair are slightly longer than hers, and red and black laquer vs blue and black for hers. I really like the rough tips for picking up sashimi. The other day I saw a guy at a sushi bar with stainless steel chopsticks. Probably very slippery with sashimi. -- Dan Steel chopsticks are unique to Korea. Neither the Japanese nor Chinese use them. |
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![]()
In article , Dan Logcher
wrote: http://tinyurl.com/6k2bt Many of these really too expensive, many of them well within reason but to what end? Still we got a few. All hand-made by artisans from all over the country. That's a damn lot of chopsticks.. What were some general prices ranges in $? I can't remember but am guessing they ran, after exchange rate, from 5 to 100 bucks or more. That's a guess really. Early on I simply stopped looking at prices, since I knew I wasn't buying. We did buy a few pair in the end, quite rustic, to take home as gifts. Four or five pairs probably cost us a total of 20 bucks. -- "A Dictionary of Japanese Food, Ingredients & Culture" by Richard Hosking (Tuttle, '97). All the hints one might need for exploring Japanese food. "The Sake Handbook" by John Gaunter (Tuttle, '02). An excellent intro and reference to sake. |
|
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![]()
In article , Dan Logcher
wrote: http://tinyurl.com/6k2bt Many of these really too expensive, many of them well within reason but to what end? Still we got a few. All hand-made by artisans from all over the country. That's a damn lot of chopsticks.. What were some general prices ranges in $? I can't remember but am guessing they ran, after exchange rate, from 5 to 100 bucks or more. That's a guess really. Early on I simply stopped looking at prices, since I knew I wasn't buying. We did buy a few pair in the end, quite rustic, to take home as gifts. Four or five pairs probably cost us a total of 20 bucks. -- "A Dictionary of Japanese Food, Ingredients & Culture" by Richard Hosking (Tuttle, '97). All the hints one might need for exploring Japanese food. "The Sake Handbook" by John Gaunter (Tuttle, '02). An excellent intro and reference to sake. |
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