Text 11386, 76 rader
Skriven 2007-02-05 18:51:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: smorgasbord 12
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 DS> What you did not say is that what a lot of the Asian buffet places
 DS> pass off as "sushi" is not something that you would call sushi.

Actually, I allow that it might be "sushi." There are many kinds
of sushi, and pretty much the only common factor is the cake of
short-grain rice.

 DS> I'm neither a fan of nor knowledgeable of sushi, but I can recognize
 DS> the difference between a decent cut of salmon on top of sticky rice

Nigiri sushi.

 DS> and some rice rolled around a piece of fish and an asparagus stalk
 DS> -- then sliced into little dollar rounds.    I think that the term

Makizushi, also called maki sushi or maki for short.

 DS> California roll is sometimes more appropriate than sushi.

California roll is a particular kind of maki: I believe that
it originally was invented to show off the greatest product
of California other than wine - the avocado. It was: a strip
of avocado and a king crab leg laid on a nori (seaweed) lined
sheet of rice, brushed with a dab of mayo and maybe wasabi,
rolled up, rolled in sesame seeds or the like, and sliced into
your little dollar rounds. When made with ripe avocado and real
crab it actually is not bad. By the way, this kind of maki, with
the nori closest to the flavoring ingredient rather than on the
outside, is often called "inside-out" maki, I forgot the Japanese
name. Nowadays a lot of California rolls are made like normal maki
and served with mayo on the side as a dip.

The Japanese huff and puff a lot about these nontraditional
sushi items, but if truth be told, what we know as sushi was
invented in the mid to late 19th century and may not be so
time-honored even as our lobster Newburg!

 ML> Oh, you thought they only used sushi-grade tuna at $12.99/lb
 ML> for their sushi? [evil Glen-like snigger]
 DS> Or maybe it was whitefish hidden in that rice roll:-}}

No, more likely the $3.99/lb special tuna from last week.

=
 DS> I have heard tales about how stone crab claws are harvested -- by
 DS> plucking them off the crab and then tossing the crab back.   Do you
 DS> know if that is factual or is an urban ledgend?

Actual fact, I believe. In the land of the maimed, the
one-armed crab is king.

Here's a recipe that is so wrong on so many levels it
explains to a great degree what's wrong with the world:

--mm
Crab bisque
cat: weird, celebrity, soup
servings: 6 to 8

10 1/2 oz cn cream of mushroom soup
10 1/2 oz cn cream of asparagus soup
5 oz milk
1 c light cream
7 1/2 oz cn crabmeat, flaked, picked
1/4 c dry white wine

Blend soups. Add milk and cream. Heat just to
boiling and add crabmeat. Heat thoroughly.
Stir in wine and serve.

Bob Dole, R-KS

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