Text 28960, 114 rader
Skriven 2015-07-10 22:18:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: sushi 947
=================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> congelation technology has made great strides, and it's likely
 ML> most tuna, for example, has been hard frozen at a very low
 ML> temperature  - the quality is such as to be able to fool me
 ML> most of the time.

Yes there have been great improvements in recent years and I have
undoubtedly unknowingly eaten previously frozen seafood.

 JW> seafood. I only eat sushi when I'm on the coast, never at home.

 ML> I could see not eating it in YK

YK sushi contains seafood not local fish. We have two Japanese
restaurants here plus a sushi station manned by Japanese guys in the
recently renovated uptown supermarket. They also deliver trays around
noon to the smaller older downtown store so I can grab a quick sushi
lunch to go for $12-$15.

What I meant was the price is high and the selection and quality
only medium minus, with lots of cheaper non-fish vegetable sushi in
the assortments as filler and so not a great value.

 ML> freshwater sushi is considered a bad idea

More kinds of nasty worms and parasites and many more of them. I
have eaten walleye and grayling sashimi from select lakes and lived
to tell the tale. I also cut it VERY thin and candled every single
piece with a light bulb.

 ML> in Denver/ United would run a nonstop from Tokyo ...
 ML> I'd guess that Toronto and Chicago would have superb
 ML> sushi if you were willing to pay through the nose for it.

Even Saskatoon and Edmonton does.

Hell, even Grand Prairie does OK. When they are travelling, the
grandkids love this place ... http://prairiesushi.dining.ca that is
conveniently located just half a block away from a clean, cheap
Super 8 with a pool which apparently is also a very important
thing.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Carp's Three Catfish Head Hot-Sour Soup
 Categories: Soups, Noodles, Chilies, Curry, Fish
      Yield: 8 Servings
 
           Catfish heads
           Curry powder
           Powdered ginger
           Garlic
           Black and white pepper
           Asian chile sauce/paste
           Hoisin paste
           Egg noodles
           White vinegar
           Powdered chiles or
           Hot sauce
 
  (Or use a two pounds of chicken thighs if you're scared)
  
  Take the fresh heads of a 7lb catfish, and two 5 pounders (6kg
  total--but you don't want to use more than 4 or so heads, them little
  one's ain't got enough meat)) and bake them at 400F for 1/2 hour to
  toughen up the skin (if you don't the skin will stay soft, fragment
  and boil all over the place)
  
  After par baking the heads, place them in a 6 quart crock or pot full
  of water and boil until the meat starts flaking off.  Pull out the
  heads (or thighs) and bone every morsel--I toss the skin and
  eyeballs, but keep everything else-- the jellied fats make great
  stock. There's lot's of meat on fish heads, so be diligent.
  
  Dump the meat back into the stock.  Add 2 tablespoons favorite curry
  powder, two teaspoons powdered ginger, and one half clove of
  pulverized garlic. Sprinkle black and white pepper liberally, add one
  half cup of favorite asian chile sauce/paste. Throw in two
  tablespoons Hoisin paste.
  
  Boil again until the meat falls apart, adding water as needed to stay
  at the 5-6 quart level.
  
  Add them long skinny egg noodles that look like spaghetti until you
  get the right texture for your tastes (we use a whole package so it's
  about the thickness of Campbell's chicken noodle soup).
  
  Take off burner and add 1/2 cup white vinegar.  Let sit to cool.
  
  Add you favorite powdered chiles or hot sauces. Eat.
  
  Take now empty catfish skulls (leaving whiskers intact) and set them
  on a stump in your front yard to dry in the sun and ward off
  intruders and kids.
  
  Go fishing and start all over again.
  
  Date: Fri, 21 Jun 1996
  
  From: danceswithcarp <dcombs> To: Chile-Heads

MMMMM

  

YK Jim


... LA invented the sushi burger; there is no sanctity in food there.

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