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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Old 28-07-2019, 04:54 AM posted to alt.food.sushi
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Default I don't like chopsticks


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!!!

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Old 28-07-2019, 04:44 PM posted to alt.food.sushi
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Default I don't like chopsticks

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.
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Old 29-07-2019, 03:43 AM posted to alt.food.sushi
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Default I don't like chopsticks

\

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.




Newsgroups like this are pretty much passe aren't they? I never understood them in the first place. You were supposed to get a special newsgroup reader or something to look at them properly...?
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Old 14-02-2021, 08:20 PM posted to alt.food.sushi
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Posts: 6
Default I don't like chopsticks

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.



--
Ken
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Old 15-02-2021, 05:22 PM posted to alt.food.sushi
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Join Date: Nov 2010
Posts: 48
Default I don't like chopsticks

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.


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Old 15-02-2021, 06:21 PM posted to alt.food.sushi
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Join Date: Aug 2020
Posts: 6
Default I don't like chopsticks

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.

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


--
Ken
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Old 16-02-2021, 04:46 PM posted to alt.food.sushi
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Join Date: Nov 2010
Posts: 48
Default I don't like chopsticks

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!


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