Text 29040, 65 rader
Skriven 2015-07-14 15:41:00 av Michael Loo (1:18/200)
     Kommentar till en text av Jim Weller
Ärende: sushi 967
=================
 JW> Yes there have been great improvements in recent years and I have
 JW> undoubtedly unknowingly eaten previously frozen seafood.

Frozen really doesn't bother me any more - seldom do I
see the freezer-burned house insulation textured stuff
that we used to associate with the term when we were kids.

 ML> I could see not eating it in YK
 JW> YK sushi contains seafood not local fish.

One would think not, though a nice thin nearly transparent
sheet cut of walleye might be interesting.

 ML> freshwater sushi is considered a bad idea
 JW> More kinds of nasty worms and parasites and many more of them.

Of course one wonders what the actual danger factor is
beyond the grossout aspect.

 ML> I'd guess that Toronto and Chicago would have superb
 ML> sushi if you were willing to pay through the nose for it.
 JW> Even Saskatoon and Edmonton does.
 JW> Hell, even Grand Prairie does OK.

Interesting. One doesn't think of redneck oil and gas
prospectors being a sushi crowd, but maybe they have
been interesting places and stretched their taste buds.

Raw cuttle-fish with black noodles
categories: fish, starter, Australian, celebrity
servings: 6

6 oz sashimi quality cuttlefish
10 1/2 oz squid ink tagliarini pasta
- (cooked and chilled)
6 Tb asian dressing
h - for the Asian style dressing
1/2 ts sesame oil
1/2 Tb oyster sauce
1 Tb balsamic vinegar
2 Tb sunflower seed oil
1 Tb soya sauce
1 Tb minim [I believe this is Cheong's pronunciation of mirin]
freshly grown pepper

Whisk together all dressing ingredients. Set aside.

Clean cuttlefish thoroughly and wipe off any ink that
has smeared on the cuttlefish with a damp cloth and
chill for 30 min.

Slice cuttlefish on inside of the fish, at a very low
angle, and shave the cuttlefish very thinly and gather
together to form a white rose - keep covered in
refrigerator.

Composition - toss chilled squid ink pasta with Asian
dressing. Divide into small portions. Place the
cuttlefish on the top of the noodles.

Cheong Liew, Four Dances of the Sea

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