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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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Friend who hasn't tried sushi
I'm taking my friend to my favorite sushi place for his birthday in a
few days. He hasn't really tried sushi before, what kinds of things would you suggest? I was thinking hamachi, sake, unagi, tamago, and tobiko. Any other "easy" sushi you guys think a beginner would like? Suzuki is pretty easy for a beginner to eat I'd think, but the flavor doesn't really impress me. |
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> wrote in message
oups.com... > I'm taking my friend to my favorite sushi place for his birthday in a > few days. He hasn't really tried sushi before, what kinds of things > would you suggest? I was thinking hamachi, sake, unagi, tamago, and > tobiko. Any other "easy" sushi you guys think a beginner would like? > Suzuki is pretty easy for a beginner to eat I'd think, but the flavor > doesn't really impress me. When I first tried sushi, I was very young, so I was pretty picky. Easiest one for me to try I'd have to say tuna roll(tekka maki?), and some cooked stuff like the cooked shrimp sushi, tako, etc. Starting him off with california roll and slowly move him into raw fish stuff might not be a bad idea either. |
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"Dan Logcher" > wrote in message
... > wrote: >> I'm taking my friend to my favorite sushi place for his birthday in a >> few days. He hasn't really tried sushi before, what kinds of things >> would you suggest? I was thinking hamachi, sake, unagi, tamago, and >> tobiko. Any other "easy" sushi you guys think a beginner would like? >> Suzuki is pretty easy for a beginner to eat I'd think, but the flavor >> doesn't really impress me. > > Be careful. I tried this once and my friend did not receive it well. > She now eats sushi, but that that first time was quite difficult. > > I would suggest non-raw items to start and go slowly. California roll, > though not traditional, is a safe item. Ebi, tamago, and maybe a tekka > maki would be safe as well. Yeah I agree with that list. I even had hard time with salmon when I first tried. What items you think would be absolute no-no for beginners? I can think of a couple extreme ones.... like uni, ikura |
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In ,
Alai > typed: > What items you think would be absolute no-no for > beginners? I can think of a couple extreme ones.... like uni, > ikura I agree with you regarding uni, but not ikura. Many people who have never tasted sushi have eaten and loved caviar. And as fish roe go, ikura is fairly bland in taste. -- Ken Blake Please reply to the newsgroup |
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Alai wrote:
> "Dan Logcher" > wrote in message > ... > wrote: >> >>>I'm taking my friend to my favorite sushi place for his birthday in a >>>few days. He hasn't really tried sushi before, what kinds of things >>>would you suggest? I was thinking hamachi, sake, unagi, tamago, and >>>tobiko. Any other "easy" sushi you guys think a beginner would like? >>>Suzuki is pretty easy for a beginner to eat I'd think, but the flavor >>>doesn't really impress me. >> >>Be careful. I tried this once and my friend did not receive it well. >>She now eats sushi, but that that first time was quite difficult. >> >>I would suggest non-raw items to start and go slowly. California roll, >>though not traditional, is a safe item. Ebi, tamago, and maybe a tekka >>maki would be safe as well. > > > Yeah I agree with that list. I even had hard time with salmon when I first > tried. What items you think would be absolute no-no for beginners? I can > think of a couple extreme ones.... like uni, ikura I had another friend who had an issue with texture for a short while during the beginning of his sushi eating. He soon became a fanatic. I would say avoid sake, uni, ikura, ika for starters. For a first time who wants to try raw items I would recommend maguro, hamachi, and hirame. They are meaty items with less of a slimey or chewy texture that may cause issues for the uninitiated. -- Dan |
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If the restaurant's saba is good (not sour and not dry) then I would
add that to the list to try. If the first round of sushi is good, might be a good idea to try a temaki (handroll). Many friendly ingredients work great in a handroll, like shrimp tempura with avocado, or unagi and cucumber or unagi avocado (with or without tobiko on top). Ikura might be a little strong for a first time....tobiko is smaller and easier on the tongue (less messy and spurty). If the restaurant is willing, have them grill a piece or two of saba, add some green onion and make that into a handroll (apparently it is a big hit at this place in SF with the regulars). If raw salmon is too hard to stomach, then smoked salmon is the way to go, at least develop a taste for the shape, form (in nigiri) before moving on to the raw thing. If raw red tuna goes down well, try moving to a seared albacore tuna or seared katsuo (if the restaurant has it) with some garlic, diced green onion and minced ginger with ponzu sauce. |
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"Alai" > wrote:
> [ . . . ]What items you think would be absolute no-no for beginners? > I can think of a couple extreme ones.... like uni, ikura Ah. But I propose that YOU order 'ikura uzura', so your friend can see the state of euphoria that it puts you in! Damn. Now ya got me Jonesin' raw fish! -- Nick. To support severely wounded and disabled War on Terror Veterans and their families go to: http://saluteheroes.org/ Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! ! |
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wrote:
> wrote: > >>I'm taking my friend to my favorite sushi place for his birthday in a >>few days. He hasn't really tried sushi before, what kinds of things >>would you suggest? I was thinking hamachi, sake, unagi, tamago, and >>tobiko. Any other "easy" sushi you guys think a beginner would like? >>Suzuki is pretty easy for a beginner to eat I'd think, but the flavor >>doesn't really impress me. > > > If you know the itamae fairly well, be sure to tell him it's your friend's > first experience with sushi, then tell itamae-san, "Omakase" (I trust your > decision). Otherwise, your choices are good. If he's still hungry, try > ordering him saba and, if you've had it there and found it extraordinary > every time, uni. No way I'd do Omakase with someone who hasn't tried sushi yet. If he doesn't like it, the itamae is wasting his time. I would probe gently with the suggested items first.. see how that's received. Then on another occasion try omakase. -- Dan |
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On Tue, 28 Jun 2005 20:05:33 -0400, Dan Logcher
> wrote: wrote: > >> wrote: >> >>>I'm taking my friend to my favorite sushi place for his birthday in a >>>few days. He hasn't really tried sushi before, what kinds of things >>>would you suggest? I was thinking hamachi, sake, unagi, tamago, and >>>tobiko. Any other "easy" sushi you guys think a beginner would like? >>>Suzuki is pretty easy for a beginner to eat I'd think, but the flavor >>>doesn't really impress me. >> >> >> If you know the itamae fairly well, be sure to tell him it's your friend's >> first experience with sushi, then tell itamae-san, "Omakase" (I trust your >> decision). Otherwise, your choices are good. If he's still hungry, try >> ordering him saba and, if you've had it there and found it extraordinary >> every time, uni. > >No way I'd do Omakase with someone who hasn't tried sushi yet. If he doesn't >like it, the itamae is wasting his time. I would probe gently with the suggested >items first.. see how that's received. Then on another occasion try omakase. i think you should give the itamae more credit. |
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barry wrote:
> On Tue, 28 Jun 2005 20:05:33 -0400, Dan Logcher > > wrote: > > wrote: >> >> wrote: >>> >>> >>>>I'm taking my friend to my favorite sushi place for his birthday in a >>>>few days. He hasn't really tried sushi before, what kinds of things >>>>would you suggest? I was thinking hamachi, sake, unagi, tamago, and >>>>tobiko. Any other "easy" sushi you guys think a beginner would like? >>>>Suzuki is pretty easy for a beginner to eat I'd think, but the flavor >>>>doesn't really impress me. >>> >>> >>>If you know the itamae fairly well, be sure to tell him it's your friend's >>>first experience with sushi, then tell itamae-san, "Omakase" (I trust your >>>decision). Otherwise, your choices are good. If he's still hungry, try >>>ordering him saba and, if you've had it there and found it extraordinary >>>every time, uni. >> >>No way I'd do Omakase with someone who hasn't tried sushi yet. If he doesn't >>like it, the itamae is wasting his time. I would probe gently with the suggested >>items first.. see how that's received. Then on another occasion try omakase. > > > i think you should give the itamae more credit. Its not the itamae I would be concerned with, its the friend. I recall a story not long ago how bad an experience went with someone trying sushi. I would suggest getting some cooked food and a few items of sushi. Work into it slowly unless the person loves it from the start, as I did. -- Dan |
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Dan Logcher wrote:
> wrote: > >> If the restaurant's saba is good (not sour and not dry) then I would >> add that to the list to try. >> >> If the first round of sushi is good, might be a good idea to try a >> temaki (handroll). Many friendly ingredients work great in a handroll, >> like shrimp tempura with avocado, or unagi and cucumber or unagi >> avocado (with or without tobiko on top). Ikura might be a little strong >> for a first time....tobiko is smaller and easier on the tongue (less >> messy and spurty). If the restaurant is willing, have them grill a >> piece or two of saba, add some green onion and make that into a >> handroll (apparently it is a big hit at this place in SF with the >> regulars). > > > Tobiko also has a sweet flavor, whereas ikura is salty. Kind of depends > on whether the first-timer has had cavier before. > >> If raw salmon is too hard to stomach, then smoked salmon is the way to >> go, at least develop a taste for the shape, form (in nigiri) before >> moving on to the raw thing. If raw red tuna goes down well, try moving >> to a seared albacore tuna or seared katsuo (if the restaurant has it) >> with some garlic, diced green onion and minced ginger with ponzu sauce. > > > Katsuo has a bit of a fishy flavor from time to time, so I would not > recommend that one. I brought my sister and brother in law to a place > that served it and they were a bit turned off by it.. and they ate most > other sushi already. > > If they like spicy items, order a spicy tuna maki. That always goes over > well. That's sort of how my wife started me on raw seafood. She took me > to an oyster bar and we had oysters and cherrystones. I dowsed them in > Tobasco sauce and down the hatch. She saw how quickly I took to that and > decided to take me for sushi. BAM! Instant fanatic. > Gunkan maki tobiko - pretty electric orange, tastes mild, and fun to eat; love the sort of crunchiness. Other maki help ease them into the water before going on to nigiri where my first choice is maguro. Mmmmmm. -- The First Nation people call him "Walking Eagle" because he's so full of shit he can't fly anymore. |
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> wrote in message oups.com... > I'm taking my friend to my favorite sushi place for his birthday in a > few days. He hasn't really tried sushi before, what kinds of things > would you suggest? I was thinking hamachi, sake, unagi, tamago, and > tobiko. Any other "easy" sushi you guys think a beginner would like? > Suzuki is pretty easy for a beginner to eat I'd think, but the flavor > doesn't really impress me. > I think the key is whether your friend likes seafood to start with. If your friend doesn't like shrimp cocktail, calamari rings or grilled fish, I think you will have a difficult, but not impossible, task of ordering the right things. M |
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On Wed, 29 Jun 2005 08:05:30 -0400, Dan Logcher
> wrote: >barry wrote: > >> On Tue, 28 Jun 2005 20:05:33 -0400, Dan Logcher >> > wrote: >> >> wrote: >>> >>> wrote: >>>> >>>> >>>>>I'm taking my friend to my favorite sushi place for his birthday in a >>>>>few days. He hasn't really tried sushi before, what kinds of things >>>>>would you suggest? I was thinking hamachi, sake, unagi, tamago, and >>>>>tobiko. Any other "easy" sushi you guys think a beginner would like? >>>>>Suzuki is pretty easy for a beginner to eat I'd think, but the flavor >>>>>doesn't really impress me. going with assumption that western palates can find the differences in texture off-putting, you might consider rolls to start instead of nigiri, such as salmon skin hand roll, along with kappa maki & tekka maki (cucumber, tuna) and maybe unagi. the advantage with cut rolls is that if he doesn't like it, you can have the rest so it doesn't go to waste. (i purposely stayed away from caifornia rolls & spicy tuna, etc.) and to go fairly safe starting with nigiri, ebi & kani (cooked shrimp & crab) would also be good choices, followed by maguro (tuna) and something tataki style like albacore & bonito. and split each order, if he likes it you can order a second order. if he likes liver, consider ankimo. if he likes pickles, an assortment of those as an order might be good. this is already 6-8 orders. you can evaluate at this point whether to forge on ahead or move into cooked orders/appetizers, california & spicy tuna rolls, etc. if you must. >>>>If you know the itamae fairly well, be sure to tell him it's your friend's >>>>first experience with sushi, then tell itamae-san, "Omakase" (I trust your >>>>decision). Otherwise, your choices are good. If he's still hungry, try >>>>ordering him saba and, if you've had it there and found it extraordinary >>>>every time, uni. >>> >>>No way I'd do Omakase with someone who hasn't tried sushi yet. If he doesn't >>>like it, the itamae is wasting his time. I would probe gently with the suggested >>>items first.. see how that's received. Then on another occasion try omakase. >> >> >> i think you should give the itamae more credit. > >Its not the itamae I would be concerned with, its the friend. >I recall a story not long ago how bad an experience went with >someone trying sushi. I would suggest getting some cooked food >and a few items of sushi. Work into it slowly unless the person >loves it from the start, as I did. i remember the story - the friend preordered and they ate at a table. secondly the "friend" turned out to be a pretty bad mannered guy. you can't do much about the friend, but if you sit at the bar & order one at a time, you can start slow and let the itamae gauge by the friend's response - and might even suggest stuff (p.s. you should insert some sort of "spam" into your email - as it is, a spambot is going to pick up your email address & start flooding you with spam email) wouldn't think to consider. for example, if it turns out the friend really doesn't like nori, there are alternative wrappings - at the discretion of the chef - given what's on hand plus how busy the bar is. |
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barry wrote:
> On Wed, 29 Jun 2005 08:05:30 -0400, Dan Logcher > > wrote: > >>>i think you should give the itamae more credit. >> >>Its not the itamae I would be concerned with, its the friend. >>I recall a story not long ago how bad an experience went with >>someone trying sushi. I would suggest getting some cooked food >>and a few items of sushi. Work into it slowly unless the person >>loves it from the start, as I did. > > > i remember the story - the friend preordered and they ate at a table. > secondly the "friend" turned out to be a pretty bad mannered guy. you > can't do much about the friend, but if you sit at the bar & order one > at a time, you can start slow and let the itamae gauge by the friend's > response - and might even suggest stuff But you typically don't do omakase from the table, you do it at the bar. If it was a place where the chef knew me well, I wouldn't bring a first timer.. as I don't want to be embarrassed either way. > wouldn't think to consider. for example, if it turns out the friend > really doesn't like nori, there are alternative wrappings - at the > discretion of the chef - given what's on hand plus how busy the bar > is. That was actually the case for our friend we introduced. She didn't like the nori, but at the time this restaurant didn't offer any other maki style with other wrappings. -- Dan |
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On Wed, 29 Jun 2005 19:54:40 -0400, Dan Logcher
> wrote: >barry wrote: > >> On Wed, 29 Jun 2005 08:05:30 -0400, Dan Logcher >> > wrote: >> >>>>i think you should give the itamae more credit. >>> >>>Its not the itamae I would be concerned with, its the friend. >>>I recall a story not long ago how bad an experience went with >>>someone trying sushi. I would suggest getting some cooked food >>>and a few items of sushi. Work into it slowly unless the person >>>loves it from the start, as I did. >> >> >> i remember the story - the friend preordered and they ate at a table. >> secondly the "friend" turned out to be a pretty bad mannered guy. you >> can't do much about the friend, but if you sit at the bar & order one >> at a time, you can start slow and let the itamae gauge by the friend's >> response - and might even suggest stuff > >But you typically don't do omakase from the table, you do it at the bar. >If it was a place where the chef knew me well, I wouldn't bring a first >timer.. as I don't want to be embarrassed either way. there's no way i'd take anyone & NOT go to the bar. but then i 'm probably more selective about who i bring - if they're admittedly not very adventurous, i don't see the point in wasting $50-75 if they'd rather have a steak - i mean , it is THEIR birthday... regardless, i still think you don't give the chef enough credit. in most cases, chefs extend enough slack when someone comes in and wants to try sushi. >> wouldn't think to consider. for example, if it turns out the friend >> really doesn't like nori, there are alternative wrappings - at the >> discretion of the chef - given what's on hand plus how busy the bar >> is. > >That was actually the case for our friend we introduced. She didn't like >the nori, but at the time this restaurant didn't offer any other maki style >with other wrappings. maybe you should have chosen a different restaurant then. |
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barry wrote:
> On Wed, 29 Jun 2005 19:54:40 -0400, Dan Logcher > > wrote: > > >>barry wrote: >> >> >>>On Wed, 29 Jun 2005 08:05:30 -0400, Dan Logcher > wrote: >>> >>> >>>>>i think you should give the itamae more credit. >>>> >>>>Its not the itamae I would be concerned with, its the friend. >>>>I recall a story not long ago how bad an experience went with >>>>someone trying sushi. I would suggest getting some cooked food >>>>and a few items of sushi. Work into it slowly unless the person >>>>loves it from the start, as I did. >>> >>> >>>i remember the story - the friend preordered and they ate at a table. >>>secondly the "friend" turned out to be a pretty bad mannered guy. you >>>can't do much about the friend, but if you sit at the bar & order one >>>at a time, you can start slow and let the itamae gauge by the friend's >>>response - and might even suggest stuff >> >>But you typically don't do omakase from the table, you do it at the bar. >>If it was a place where the chef knew me well, I wouldn't bring a first >>timer.. as I don't want to be embarrassed either way. > > > there's no way i'd take anyone & NOT go to the bar. but then i 'm > probably more selective about who i bring - if they're admittedly not > very adventurous, i don't see the point in wasting $50-75 if they'd > rather have a steak - i mean , it is THEIR birthday... regardless, i > still think you don't give the chef enough credit. in most cases, > chefs extend enough slack when someone comes in and wants to try > sushi. Again, its not the chef who I have concerns about, its the first-timer. What if the person doesn't like sushi? Then you need to order cooked food, which typically is not served at the sushi bar. The chef can only serve up sushi based on what he guesses this first timer might like. Hmmm, that's not much to go on. And there's no guarantees the person will be able to stomache it. I had a bad experience bringing a first time out for sushi, and I don't think I'd do it again.. >>That was actually the case for our friend we introduced. She didn't like >>the nori, but at the time this restaurant didn't offer any other maki style >>with other wrappings. > > > maybe you should have chosen a different restaurant then. Nope. The resturant was/is excellent. The person was not up for it and that's that. No amount of sushi chef skills can get a first timer over their own mental anxieties. And she psyched herself out. -- Dan |
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On Thu, 30 Jun 2005 10:04:55 -0400, Dan Logcher
> wrote: >barry wrote: >> On Wed, 29 Jun 2005 19:54:40 -0400, Dan Logcher >> > wrote: >> >> >>>barry wrote: >>> >>> >>>>On Wed, 29 Jun 2005 08:05:30 -0400, Dan Logcher > wrote: >>>> >>>> >>>>>>i think you should give the itamae more credit. >>>>> >>>>>Its not the itamae I would be concerned with, its the friend. >>>>>I recall a story not long ago how bad an experience went with >>>>>someone trying sushi. I would suggest getting some cooked food >>>>>and a few items of sushi. Work into it slowly unless the person >>>>>loves it from the start, as I did. >>>> >>>> >>>>i remember the story - the friend preordered and they ate at a table. >>>>secondly the "friend" turned out to be a pretty bad mannered guy. you >>>>can't do much about the friend, but if you sit at the bar & order one >>>>at a time, you can start slow and let the itamae gauge by the friend's >>>>response - and might even suggest stuff >>> >>>But you typically don't do omakase from the table, you do it at the bar. >>>If it was a place where the chef knew me well, I wouldn't bring a first >>>timer.. as I don't want to be embarrassed either way. >> >> >> there's no way i'd take anyone & NOT go to the bar. but then i 'm >> probably more selective about who i bring - if they're admittedly not >> very adventurous, i don't see the point in wasting $50-75 if they'd >> rather have a steak - i mean , it is THEIR birthday... regardless, i >> still think you don't give the chef enough credit. in most cases, >> chefs extend enough slack when someone comes in and wants to try >> sushi. > >Again, its not the chef who I have concerns about, its the first-timer. >What if the person doesn't like sushi? Then you need to order cooked >food, which typically is not served at the sushi bar. The chef can only >serve up sushi based on what he guesses this first timer might like. >Hmmm, that's not much to go on. And there's no guarantees the person >will be able to stomache it. I had a bad experience bringing a first >time out for sushi, and I don't think I'd do it again.. that's your prerogative. >>>That was actually the case for our friend we introduced. She didn't like >>>the nori, but at the time this restaurant didn't offer any other maki style >>>with other wrappings. >> >> >> maybe you should have chosen a different restaurant then. > >Nope. The resturant was/is excellent. your definition of excellent is different than mine then. > The person was not up for it and >that's that. No amount of sushi chef skills can get a first timer over >their own mental anxieties. And she psyched herself out. so what? my experience has been that if you've built sufficient rapport with the chef, they don't get offended if you have to resort to plan B for a guest. |
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barry wrote:
> On Thu, 30 Jun 2005 10:04:55 -0400, Dan Logcher > > wrote: > >>Again, its not the chef who I have concerns about, its the first-timer. >>What if the person doesn't like sushi? Then you need to order cooked >>food, which typically is not served at the sushi bar. The chef can only >>serve up sushi based on what he guesses this first timer might like. >>Hmmm, that's not much to go on. And there's no guarantees the person >>will be able to stomache it. I had a bad experience bringing a first >>time out for sushi, and I don't think I'd do it again.. > > that's your prerogative. Indeed it is. > your definition of excellent is different than mine then. So if a restaurant has alternative maki wrappings its excellent? That's odd. I have only recently seen places using cucumber wrappers maybe within the past 5 years. >> The person was not up for it and >>that's that. No amount of sushi chef skills can get a first timer over >>their own mental anxieties. And she psyched herself out. > > > so what? my experience has been that if you've built sufficient > rapport with the chef, they don't get offended if you have to resort > to plan B for a guest. Again, its not the chef that I am worried about. I do not want to feel embarassed by any adverse behavior. We were lucky enough to be sitting in a booth. -- Dan |
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Dan wrote on Thu, 30 Jun 2005 11:58:46 -0400:
DL> barry wrote: ??>> ??>> On Thu, 30 Jun 2005 10:04:55 -0400, Dan Logcher ??>> > wrote: ??>> ??>> your definition of excellent is different than mine then. DL> So if a restaurant has alternative maki wrappings its DL> excellent? That's odd. I have only recently seen places DL> using cucumber wrappers maybe within the past 5 years. A restaurant around here, Niwano Hana, uses shaved daikon as a wrapping in one of their specialties. It is slightly pink and works rather well. James Silverton. |
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James Silverton wrote:
> Dan wrote on Thu, 30 Jun 2005 11:58:46 -0400: > > DL> barry wrote: > > ??>> ??>> On Thu, 30 Jun 2005 10:04:55 -0400, Dan Logcher > ??>> > wrote: ??>> > ??>> your definition of excellent is different than mine then. > > DL> So if a restaurant has alternative maki wrappings its > DL> excellent? That's odd. I have only recently seen places > DL> using cucumber wrappers maybe within the past 5 years. > > A restaurant around here, Niwano Hana, uses shaved daikon as a wrapping > in one of their specialties. It is slightly pink and works rather well. And a lot of places around here do that with cucumber and such. But they didn't 10 years ago, which was when the event took place. -- Dan |
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On Thu, 30 Jun 2005 19:04:17 -0400, Dan Logcher
> wrote: >didn't 10 years ago, which was when the event took place. 10 years?! if you haven't built up any goodwill at all with any chef since then, by all means, eat at a a table. |
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On Thu, 30 Jun 2005 13:53:43 -0400, "James Silverton"
<not.jim.silverton.at.erols.com> wrote: >Dan wrote on Thu, 30 Jun 2005 11:58:46 -0400: > > DL> barry wrote: > > ??>> ??>> On Thu, 30 Jun 2005 10:04:55 -0400, Dan Logcher > ??>> > wrote: ??>> > ??>> your definition of excellent is different than mine then. > > DL> So if a restaurant has alternative maki wrappings its > DL> excellent? That's odd. I have only recently seen places > DL> using cucumber wrappers maybe within the past 5 years. > >A restaurant around here, Niwano Hana, uses shaved daikon as a >wrapping in one of their specialties. It is slightly pink and >works rather well. > > James Silverton. unless it's preshaved, i imagine that (like the cucumber) it's somewhat time intensive to prepare. i've never had it, but there's also a white wrapping i've seen used instead of nori. |
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barry wrote:
> On Thu, 30 Jun 2005 19:04:17 -0400, Dan Logcher > > wrote: > > >>didn't 10 years ago, which was when the event took place. > > > 10 years?! if you haven't built up any goodwill at all with any chef > since then, by all means, eat at a a table. Of course I have, but I am not willing to bring uninitiated people to sushi again. You seem focused on the chef. It has nothing to do with the chef. -- Dan |
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barry wrote:
> On Thu, 30 Jun 2005 13:53:43 -0400, "James Silverton" > <not.jim.silverton.at.erols.com> wrote: > > >>Dan wrote on Thu, 30 Jun 2005 11:58:46 -0400: >> >>DL> barry wrote: >> >>??>> ??>> On Thu, 30 Jun 2005 10:04:55 -0400, Dan Logcher >>??>> > wrote: ??>> >>??>> your definition of excellent is different than mine then. >> >>DL> So if a restaurant has alternative maki wrappings its >>DL> excellent? That's odd. I have only recently seen places >>DL> using cucumber wrappers maybe within the past 5 years. >> >>A restaurant around here, Niwano Hana, uses shaved daikon as a >>wrapping in one of their specialties. It is slightly pink and >>works rather well. >> >>James Silverton. > > > unless it's preshaved, i imagine that (like the cucumber) it's > somewhat time intensive to prepare. i've never had it, but there's > also a white wrapping i've seen used instead of nori. That's a rice paper wrapper or cucumber, depends on if it has a moist consistancy. I've had cucumber wrapped items in the past few years, but never had the rice paper wrapped ones. Its not common in this area. -- Dan |
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On Thu, 30 Jun 2005 22:53:14 -0400, Dan Logcher
> wrote: >barry wrote: >> On Thu, 30 Jun 2005 19:04:17 -0400, Dan Logcher >> > wrote: >> >> >>>didn't 10 years ago, which was when the event took place. >> >> >> 10 years?! if you haven't built up any goodwill at all with any chef >> since then, by all means, eat at a a table. > >Of course I have, but I am not willing to bring uninitiated people >to sushi again. You seem focused on the chef. It has nothing to do >with the chef. ok, why would you be embarrassed? |
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On Fri, 01 Jul 2005 07:29:18 -0400, Dan Logcher
> wrote: >barry wrote: >> On Thu, 30 Jun 2005 22:53:14 -0400, Dan Logcher >> > wrote: >> >> >>>barry wrote: >>> >>>>On Thu, 30 Jun 2005 19:04:17 -0400, Dan Logcher > wrote: >>>> >>>> >>>> >>>>>didn't 10 years ago, which was when the event took place. >>>> >>>> >>>>10 years?! if you haven't built up any goodwill at all with any chef >>>>since then, by all means, eat at a a table. >>> >>>Of course I have, but I am not willing to bring uninitiated people >>>to sushi again. You seem focused on the chef. It has nothing to do >>>with the chef. >> >> >> ok, why would you be embarrassed? > >If the person did anything like the story we heard here, or if the person >started to act like they were getting sick which was the case for my friend. I'm the person who posted the dreadful experience with a sushi newbie most recently. This guy was so displeased with the taste of nori that he actually spit a partially chewed piece of sushi into his hand and then dumped it onto his serving plate. He loudly referred to the sushi as eating fishing bait and behaved in a manner that I'd never seen him do before in the almost 20 years I've known him. His reaction was totally unpredictable and extremely embarrassing to both me and the server who was close enough to hear. I could tell by the look on her face that she was also shocked by his behavior. Thank God I had us placed at a table just in case. On my next visit, the chef was so nice that he came around to me and thanked me for returning. He speaks very little English, but when he asked if "Friend Ok?", I knew that he had seen the disgusting manner in which my friend had acted on the previous visit. I told him my friend was Ok and I was sorry that my friend was not feeling well when he was here. The chef understood of course, but I will NEVER take another newbie to eat sushi again. This friend is my long time neighbor and friend, so I waited until a week passed before speaking to him about the experience. It turns out that he is a very picky eater, (I'd noticed this at his home), and really does only like a few types of food. I asked him why in the world he would want to go to try sushi when he knew it was not on his short list of foods that he liked, and he told me that over the years, many people had told him he would like sushi and he wanted to try it and see. Why did it have to be me that he went with? His actions that night actually made me ill, due to the extreme embarrassment and taught me a $50 lesson. My advice to anyone who even considers taking a newbie to eat sushi is to wear a disguise and go to a place you've never been to. |
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Questions wrote:
> > I'm the person who posted the dreadful experience with a sushi newbie > most recently. [horror story snipped] > His actions that night actually made me ill, due to the extreme > embarrassment and taught me a $50 lesson. The experience I had wasn't nearly as bad, her table manners were much better. But it still wasn't a comfortable, enjoyable meal. She had basically psyched herself out. She eats sushi now, she she got over it. > My advice to anyone who even considers taking a newbie to eat sushi is > to wear a disguise and go to a place you've never been to. Well, maybe a place you've tried once before to make sure its ok. You wouldn't want to bring a newbie to try bad sushi. -- Dan |
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"Questions" > wrote in message news  > On Fri, 01 Jul 2005 07:29:18 -0400, Dan Logcher > > wrote: > > >barry wrote: > >> On Thu, 30 Jun 2005 22:53:14 -0400, Dan Logcher > >> > wrote: > >> > >> > >>>barry wrote: > >>> > >>>>On Thu, 30 Jun 2005 19:04:17 -0400, Dan Logcher > > wrote: > >>>> > >>>> > >>>> > >>>>>didn't 10 years ago, which was when the event took place. > >>>> > >>>> > >>>>10 years?! if you haven't built up any goodwill at all with any chef > >>>>since then, by all means, eat at a a table. > >>> > >>>Of course I have, but I am not willing to bring uninitiated people > >>>to sushi again. You seem focused on the chef. It has nothing to do > >>>with the chef. > >> > >> > >> ok, why would you be embarrassed? > > > >If the person did anything like the story we heard here, or if the person > >started to act like they were getting sick which was the case for my friend. > > I'm the person who posted the dreadful experience with a sushi newbie > most recently. > > This guy was so displeased with the taste of nori that he actually > spit a partially chewed piece of sushi into his hand and then dumped > it onto his serving plate. He loudly referred to the sushi as eating > fishing bait and behaved in a manner that I'd never seen him do before > in the almost 20 years I've known him. His reaction was totally > unpredictable and extremely embarrassing to both me and the server who > was close enough to hear. I could tell by the look on her face that > she was also shocked by his behavior. Thank God I had us placed at a > table just in case. > > On my next visit, the chef was so nice that he came around to me and > thanked me for returning. He speaks very little English, but when he > asked if "Friend Ok?", I knew that he had seen the disgusting manner > in which my friend had acted on the previous visit. I told him my > friend was Ok and I was sorry that my friend was not feeling well when > he was here. The chef understood of course, but I will NEVER take > another newbie to eat sushi again. > > This friend is my long time neighbor and friend, so I waited until a > week passed before speaking to him about the experience. It turns out > that he is a very picky eater, (I'd noticed this at his home), and > really does only like a few types of food. I asked him why in the > world he would want to go to try sushi when he knew it was not on his > short list of foods that he liked, and he told me that over the years, > many people had told him he would like sushi and he wanted to try it > and see. > I don't understand why he hadn't just picked up some "supermarket" sushi as a starter and tried it at home to see if it was something he could live with much earlier "over the years". M |
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>> This friend is my long time neighbor and friend, so I waited until a
>> week passed before speaking to him about the experience. It turns out >> that he is a very picky eater, (I'd noticed this at his home), and >> really does only like a few types of food. I asked him why in the >> world he would want to go to try sushi when he knew it was not on his >> short list of foods that he liked, and he told me that over the years, >> many people had told him he would like sushi and he wanted to try it >> and see. >> > >I don't understand why he hadn't just picked up some "supermarket" sushi >as a starter and tried it at home to see if it was something he could live >with >much earlier "over the years". >M > > I don't know and I'm sure not going to bring it back up with him. He and I will remain friends that don't eat together. Some people are just weird about eating, and he's definitely one of them. On the other hand, I'm the type of person who will try almost anything. The only food I've tried and not developed a liking for is a food that is favored in Jewish homes named "Gefilte fish". I just can't get used to the flavor or the texture. My first try of Uni, I didn't care for it. I'll see what I think when I try it at another place. |
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Questions wrote:
>>>This friend is my long time neighbor and friend, so I waited until a >>>week passed before speaking to him about the experience. It turns out >>>that he is a very picky eater, (I'd noticed this at his home), and >>>really does only like a few types of food. I asked him why in the >>>world he would want to go to try sushi when he knew it was not on his >>>short list of foods that he liked, and he told me that over the years, >>>many people had told him he would like sushi and he wanted to try it >>>and see. >>> >> >>I don't understand why he hadn't just picked up some "supermarket" sushi >>as a starter and tried it at home to see if it was something he could live >>with >>much earlier "over the years". >>M >> >> > > > I don't know and I'm sure not going to bring it back up with him. He > and I will remain friends that don't eat together. Some people are > just weird about eating, and he's definitely one of them. > > On the other hand, I'm the type of person who will try almost > anything. The only food I've tried and not developed a liking for is a > food that is favored in Jewish homes named "Gefilte fish". I just > can't get used to the flavor or the texture. > > My first try of Uni, I didn't care for it. I'll see what I think when > I try it at another place. I am the type of person who will try anything. I'll eat Gefilte fish. It does have a weird taste and texture, but neither are horrible. -- Dan |
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On Fri, 01 Jul 2005 07:29:18 -0400, Dan Logcher
> wrote: >barry wrote: >> On Thu, 30 Jun 2005 22:53:14 -0400, Dan Logcher >> > wrote: >> >> >>>barry wrote: >>> >>>>On Thu, 30 Jun 2005 19:04:17 -0400, Dan Logcher > wrote: >>>> >>>> >>>> >>>>>didn't 10 years ago, which was when the event took place. >>>> >>>> >>>>10 years?! if you haven't built up any goodwill at all with any chef >>>>since then, by all means, eat at a a table. >>> >>>Of course I have, but I am not willing to bring uninitiated people >>>to sushi again. You seem focused on the chef. It has nothing to do >>>with the chef. >> >> >> ok, why would you be embarrassed? > >If the person did anything like the story we heard here, or if the person >started to act like they were getting sick which was the case for my friend. for the other story, one of the things i do beforehand is explain that levels of behavior affect the service you get. if i don't think i'm getting through, i don't take them. but the odds are that if i'm not getting through, they're not likely to be good friends anyway. if there is concern that the taste/texture of nori might be an issue, forgo the temaki and start with a cut roll. i maintain that potential issues can be managed with a little forethought and the interaction at the bar can be a useful tool. |
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Dan wrote on Fri, 01 Jul 2005 13:44:22 -0400:
DL> I am the type of person who will try anything. I'll eat DL> Gefilte fish. It does have a weird taste and texture, but DL> neither are horrible. What's wrong with Gefilte fish? I have liked it since my first introduction at a friend's house when I was in my 20s. It's basically much the same thing as quenelles in France. At one time, a restaurant in France was almost required to serve quenelles to be in line for a Michelin star! It's not the case these days and the common lobster sauce is hardly Kosher :-) James Silverton. |
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James Silverton wrote:
> Dan wrote on Fri, 01 Jul 2005 13:44:22 -0400: > > DL> I am the type of person who will try anything. I'll eat > DL> Gefilte fish. It does have a weird taste and texture, but > DL> neither are horrible. > > What's wrong with Gefilte fish? I have liked it since my first > introduction at a friend's house when I was in my 20s. It's basically > much the same thing as quenelles in France. At one time, a restaurant in > France was almost required to serve quenelles to be in line for a > Michelin star! It's not the case these days and the common lobster sauce > is hardly Kosher :-) Nothing is wrong with it. It's weird though.. its like a fish mold. I eat it at my friends house almost every Passover. -- Dan |
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In ,
James Silverton <not.jim.silverton.at.erols.com> typed: > What's wrong with Gefilte fish? I have liked it since my first > introduction at a friend's house when I was in my 20s. It's > basically much the same thing as quenelles in France. Yes! I've been saying for years that it's almost the same as quenelles, but I don't remember reading it anywhere, or anyone else ever saying it. -- Ken Blake Please reply to the newsgroup |
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On Fri, 1 Jul 2005 14:22:04 -0400, "James Silverton"
<not.jim.silverton.at.erols.com> wrote: >Dan wrote on Fri, 01 Jul 2005 13:44:22 -0400: > > DL> I am the type of person who will try anything. I'll eat > DL> Gefilte fish. It does have a weird taste and texture, but > DL> neither are horrible. > >What's wrong with Gefilte fish? I have liked it since my first >introduction at a friend's house when I was in my 20s. It's >basically much the same thing as quenelles in France. At one >time, a restaurant in France was almost required to serve >quenelles to be in line for a Michelin star! It's not the case >these days and the common lobster sauce is hardly Kosher :-) > > > James Silverton. Well, it's been a few years now since I tried it again, so I guess I'll get some and give it another try. Do any of you have some suggestions for how to serve it? The times I've had it before were by itself on a cracker. Perhaps there is a way that would add a better mix of flavors. |
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