Musashi wrote:
> "Dan Logcher" > wrote in message
> ...
>
>>Musashi wrote:
>>
>>>He told me that due to the high fat content he doesn't recommend more
>
> than
>
>>>one or two pieces to his customers. As expected he said that none of his
>>
>> > Japanese customers show any interest in it but he started carrying it
>
> as
>
>> > his local cusatomers asked him about it.
>>
>>Probably a good suggestion, unless the customer knows they can ingest
>
> more.
>
>>>Despite all this talk, I didn't even get around to trying it as the
>
> Chu-Toro
>
>>>was absolutely superb.
>>
>>Too bad if you've never tried it. Its quite good, and for the money I
>
> think
>
>>its a better value.\
>
> I have tried it. A couple of years ago.
> I just didn't try it last night. I think I should have tried the seared one
> since that was new to me.

I wonder if grilling would make it more edible for anyone with digestion
issues with its raw form.

--
Dan

>
> Speaking of which, the annual Herring fetival at the Oyster Bar in Grand
> Central in New York
> started yesterday, with daily airfreighted herring from Holland.
> In fact, if I weren't scheduled for sush tonight I'd be heading over there.
> I'll bet with restaurant fish all if not most is once frozen.
> M

_________________


I love that stuff, too! Do you know if there's anyplace one can get
raw Holland-style herring in the US - other than special annual
airlifts?

Green herring link:

http://www.expatica.com/source/site_...landse+Nieuwe+




ww

"Musashi" > wrote:
> > wrote in message
> > "Musashi" > wrote:
> > > [ . . . ]
> > > Speaking of which, the annual Herring fetival at the Oyster Bar in
> > > Grand Central in New York
> > > started yesterday, with daily airfreighted herring from Holland.
> > > In fact, if I weren't scheduled for sush tonight I'd be heading over
> > > there. I'll bet with restaurant fish all if not most is once frozen.
> > >
> > As a high school student, I sold newspapers in Grand Central around
> > 1950. Me and my buddies would occasionally eat at the Oyster Bar. Their
> > fare was always great, but we were making 56¢ an hour, so didn't do it
> > often, even though one of the waiters (Josê) always gave us a break.
> >
> 56 cents in 1950 is something like $4.54 in 2005 adjusted dollars.
> A pointless observation but thought I'd mention it.

Thanks for the O Soto Gari!

--
Nick. Support severely wounded and disabled Veterans and their families!

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !

> wrote in message
oups.com...
>
> >
> > Speaking of which, the annual Herring fetival at the Oyster Bar in Grand
> > Central in New York
> > started yesterday, with daily airfreighted herring from Holland.
> > In fact, if I weren't scheduled for sush tonight I'd be heading over
there.
> > I'll bet with restaurant fish all if not most is once frozen.
> > M
>
> _________________
>
>
> I love that stuff, too! Do you know if there's anyplace one can get
> raw Holland-style herring in the US - other than special annual
> airlifts?
>
> Green herring link:
>
>
http://www.expatica.com/source/site_...landse+Nieuwe+
>
>

Unfortunately...no.
I was grateful to discover there was a place in New York City.
I'll bet there must be some forums where dutch people living in the US
gather and they
would know.
M

> > I love that stuff, too! Do you know if there's anyplace one can get
> > raw Holland-style herring in the US - other than special annual
> > airlifts?
> >
> > Green herring link:
> >
> >
> http://www.expatica.com/source/site_...landse+Nieuwe+
> >
> >
>
> Unfortunately...no.
> I was grateful to discover there was a place in New York City.
> I'll bet there must be some forums where dutch people living in the US
> gather and they
> would know.
> M




Yeah, I made an unsuccessful quest for green herring when I was living
in NYC.

That's a good idea - a Dutch expatriate forum, in case there is such a
thing...probably is...maybe.

Anyway, did you go and get some? How was it?




ww

> > I love that stuff, too! Do you know if there's anyplace one can get
> > raw Holland-style herring in the US - other than special annual
> > airlifts?
> >
> > Green herring link:
> >
> >
> http://www.expatica.com/source/site_...landse+Nieuwe+
> >
> >
>
> Unfortunately...no.
> I was grateful to discover there was a place in New York City.
> I'll bet there must be some forums where dutch people living in the US
> gather and they
> would know.
> M




Yeah, I made an unsuccessful quest for green herring when I was living
in NYC.

That's a good idea - a Dutch expatriate forum, in case there is such a
thing...probably is...maybe.

Anyway, did you go and get some? How was it?




ww

> wrote in message
ps.com...
>
> > > I love that stuff, too! Do you know if there's anyplace one can get
> > > raw Holland-style herring in the US - other than special annual
> > > airlifts?
> > >
> > > Green herring link:
> > >
> > >
> >
http://www.expatica.com/source/site_...landse+Nieuwe+
> > >
> > >
> >
> > Unfortunately...no.
> > I was grateful to discover there was a place in New York City.
> > I'll bet there must be some forums where dutch people living in the US
> > gather and they
> > would know.
> > M
>
>
>
>
> Yeah, I made an unsuccessful quest for green herring when I was living
> in NYC.
>
> That's a good idea - a Dutch expatriate forum, in case there is such a
> thing...probably is...maybe.
>
> Anyway, did you go and get some? How was it?
>
>

I haven't yet but I plan to go tonight on way way hom, as I promised the
wife.
I just had lunch at the counter of Sushiden 49th street between Fifth/Mad
(definitely right up there with Hatsuhana)
and encountered something new......scallion tips on a nigiri. Had a nori
belt and had
a lump of moromi (type of miso) on top.
The Itamae called it, I think, Menegi, explaining that it wasa Kyushu food
and because their
fish buyer hapened to be from Kyushu he picked some up. Something you'd
rarely see even
in Japan.
The scallion tips were small and thin, sort of like chives. And the taste
was not a strong scallion taste.
Maybe others here may have had this before.
M