The Munchkins vs. Oompa Loompa OTT

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[quote name='2poor']so its ok to use your fingers to eat sushi? even if everyone at the place is using their chopsticks?[/QUOTE]

It's actually how you're supposed to eat sushi. You're supposed to eat it in one motion. It's disrespectful to eat half and set it down. If the portions are too big, you can request that they make it smaller.

Plus it's a bit irritating when ppl dip sushi into soy sauce wrong. It's only supposed to touch the fish and never the rice as the rice already contains trace amounts of soy in it as well as vinegar and other chef-specific ingredients. The right way to do it is turn the sushi sideways with your fingers and pick it up using your index and thumb while supporting it on the rice side with your middle finger. Then dip it, fish side down into the sauce but not too long as the soy will destroy the subtle flavor of the fish. Contrary to popular belief, sushi isn't always totally raw. It's slightly preserved (depending on the fish) to get rid of that fishy taste.

The only ones who use chopsticks are the trend followers and not the true sushi connoisseurs. But in most westernized sushi bars you can get away with using chopsticks if hygiene is an issue.
 
[quote name='jaykrue']It's actually how you're supposed to eat sushi. You're supposed to eat it in one motion. It's disrespectful to eat half and set it down. If the portions are too big, you can request that they make it smaller.

Plus it's a bit irritating when ppl dip sushi into soy sauce wrong. It's only supposed to touch the fish and never the rice as the rice already contains trace amounts of soy in it as well as vinegar and other chef-specific ingredients. The right way to do it is turn the sushi sideways with your fingers and pick it up using your index and thumb while supporting it on the rice side with your middle finger. Then dip it, fish side down into the sauce but not too long as the soy will destroy the subtle flavor of the fish. Contrary to popular belief, sushi isn't always totally raw. It's slightly preserved (depending on the fish) to get rid of that fishy taste.

The only ones who use chopsticks are the trend followers and not the true sushi connoisseurs. But in most westernized sushi bars you can get away with using chopsticks if hygiene is an issue.[/QUOTE]

OCD and Me by Jaykrue, chapter 1, section 1, page 1, paragraph 1, sentence 1, word 1:
 
[quote name='zionoverfire']OCD and Me by Jaykrue, chapter 1, section 1, page 1, paragraph 1, sentence 1, word 1:[/QUOTE]

:rofl: :applause:

It may be OCD but at least I look snobbish doing it. :lol:
 
now that i have learned the skills to eat sushi, i have to find an authenic japanese sushi bar, and some money to get into the bar. this might require some time.
 
[quote name='jaykrue']:rofl: :applause:

It may be OCD but at least I look snobbish doing it. :lol:[/QUOTE]

Remember elitism is the only true way to be a trend setter.;)
 
東京寿司アカデミー
寿司の料理教室 スクール生募集中 魚のさばき方から寿司の作り方まで

what does it mean?!
 
[quote name='2poor']東京寿司アカデミー
寿司の料理教室 スクール生募集中 魚のさばき方から寿司の作り方まで

what does it mean?![/QUOTE]

Fcuk if I know but babelfish yields this:

During cooking classroom school raw collecting of Tokyo sushi academy sushi from how to judge the fish to how to make the sushi

[quote name='zionoverfire']Remember elitism is the only true way to be a trend setter.;)[/QUOTE]

Ain't it the truth. :lol:
 
[quote name='2poor']now that i have learned the skills to eat sushi, i have to find an authenic japanese sushi bar, and some money to get into the bar. this might require some time.[/QUOTE]

Might not be as bad as you think, a true sushi bar and a trendy 3 star sushi megaplex in downtown LA aren't exactly the same thing.

Personally my bigger concern would be finding a place that has a good local fish source, not that it's much of a problem in Seattle.
 
[quote name='zionoverfire']Might not be as bad as you think, a true sushi bar and a trendy 3 star sushi megaplex in downtown LA aren't exactly the same thing.

Personally my bigger concern would be finding a place that has a good local fish source, not that it's much of a problem in Seattle.[/QUOTE]

Very true. It's truly sad that I live in the Mid-West as fish must be imported from the East Coast so it doesn't have the freshness that you can get from say, NY or San Francisco. I've actually found some hidden gems in LA whenever I visit and they're usually these small lil places w/o Zagat ratings and the chefs tend to be quite good despite being unknowns. I wish I could remember any off the bat but my LA cousins introduced me to them so I don't recall offhand.
 
[quote name='jaykrue'] I wish I could remember any off the bat but my LA cousins introduced me to them so I don't recall offhand.[/QUOTE]

Still it's the same with most big cities, I found some of the better Chicago steaks and deep dish pizzas can be bought at smaller restaurants at reasonable prices.
 
Sushi's really not that hard to find, but finding good stuff is all about authenticity. The more Japanese it is, the better. At least in my experience.
 
Oh how I hate not being a normal day person... will it ever cease? Perhaps after college is over... I need to break outta this *funk* so to speak, these upcoming holiday breaks will be nice. Plus it's my birthday on Thanksgiving.
 
I need to move to California, or something. I'm starting to get tired of winter.
 
[quote name='jaykrue']Very true. It's truly sad that I live in the Mid-West as fish must be imported from the East Coast so it doesn't have the freshness that you can get from say, NY or San Francisco. I've actually found some hidden gems in LA whenever I visit and they're usually these small lil places w/o Zagat ratings and the chefs tend to be quite good despite being unknowns. I wish I could remember any off the bat but my LA cousins introduced me to them so I don't recall offhand.[/QUOTE]

I'm actually kind of surprised that there aren't any chefs in the midwest trying to experiment with freshwater fish for sushi... I mean, with the Great Lakes right there, stuff like bass, steelhead, muskies, trout and other fish are readily available.
 
If I somehow fail this Thermo test, I'm gonna be severely pissed, cause I am fucking beyond prepared for this. If I get another 29/50 like I did the last test.....Bad fucking mood it'll put me in, when I already have 5 lab reports to write by Tuesday...
 
[quote name='JSweeney']I'm actually kind of surprised that there aren't any chefs in the midwest trying to experiment with freshwater fish for sushi... I mean, with the Great Lakes right there, stuff like bass, steelhead, muskies, trout and other fish are readily available.[/QUOTE]

If they are, they haven't told me and I'm ALWAYS looking for new places. So far, there's only 3 sushi places I like in all of chicago and 2 of them are $$$$$ so they're a once in a while affair. The last one is my regular joint and my favorite - not just because it's cheap but the sushi is fcuking exquisite! :drool:
 
[quote name='Saucy Jack']I've yet to try sushi. I want to, though.

Even my uncle likes sushi, and he's a hardcore steak & potatoes/barbecue/etc. kind of guy.[/QUOTE]

That doesn't mean anything. It's just like liking any other new food except in this case the food just happens to be predominantly raw fish. I will say that I think sushi is an acquired taste, like beer, and you've gotta ease into it but once you get into it, it's easy to become an addict like me. I'd say to try out tuna (maguro), white tuna (shiro maguro), salmon (sake), & eel (unagi/anago). Those are probably the best entry-level sushi I've seen as they don't give off too much of a fishy taste especially the eel as it melts in your mouth like cotton candy (and sometimes it's just as sweet).
 
[quote name='jaykrue']That doesn't mean anything. It's just like liking any other new food except in this case the food just happens to be predominantly raw fish. I will say that I think sushi is an acquired taste, like beer, and you've gotta ease into it but once you get into it, it's easy to become an addict like me. I'd say to try out tuna (maguro), white tuna (shiro maguro), salmon (sake), & eel (unagi/anago). Those are probably the best entry-level sushi I've seen as they don't give off too much of a fishy taste especially the eel as it melts in your mouth like cotton candy (and sometimes it's just as sweet).[/QUOTE]

I mentioned that because my uncle is really stubborn and such. I'm surprised that he even tried sushi, let alone liked it! I was a bit apprehensive about trying sushi, but if my uncle tried it, I've got nothing to worry about.

I'm trying to remember what kind he tried. One of the kinds, he said, was covered in a lemon/vinegar mixture...
 
Its mutha fuckin friday. It couldn't have come any sooner. Now only two days of class next week and then Thanksgiving Break. As long as my car doesn't break down on me while its snowing this break will be amazing.
 
[quote name='Saucy Jack']I mentioned that because my uncle is really stubborn and such. I'm surprised that he even tried sushi, let alone liked it! I was a bit apprehensive about trying sushi, but if my uncle tried it, I've got nothing to worry about.

I'm trying to remember what kind he tried. One of the kinds, he said, was covered in a lemon/vinegar mixture...[/QUOTE]

Hmm, are you sure he wasn't referring to the rice? Vinegar is a main component of the mix used to make the sushi rice so it stays sticky. You can tell if a chef is good or not by the consistency of the rice & how well it sticks to the fish meat. That's part of the reason why I got so pissy last night about ppl dipping their sushi rice side down. It breaks the flavor of the sushi piece as well as too much soy can kill the flavor of the fish. So you in turn end up basically eating soy-flavored fish. I think this is a primary reason why main ppl get discouraged w/ sushi. They dip it wrong, it tastes too salty, & it reinforces their fears that sushi = teh yuck.
 
[quote name='jaykrue']Hmm, are you sure he wasn't referring to the rice? Vinegar is a main component of the mix used to make the sushi rice so it stays sticky. You can tell if a chef is good or not by the consistency of the rice & how well it sticks to the fish meat. That's part of the reason why I got so pissy last night about ppl dipping their sushi rice side down. It breaks the flavor of the sushi piece as well as too much soy can kill the flavor of the fish. So you in turn end up basically eating soy-flavored fish. I think this is a primary reason why main ppl get discouraged w/ sushi. They dip it wrong, it tastes too salty, & it reinforces their fears that sushi = teh yuck.[/QUOTE]

Come to think of it, it probably was the rice he was referring to.
 
To contribute to the sushi talk I love me some raw salmon slices with some wasabi sauce (not the green kind but the soy sauce type).
 
[quote name='Saucy Jack']Come to think of it, it probably was the rice he was referring to.[/QUOTE]

If so, I've had them before and they're not bad. It can bring a tangy flavor to certain kinds of fish like salmon & white tuna. It wouldn't be good for eel however.

EDIT: And once you start trying sushi, try out some of the more exotic stuff if you're more daring. I've had blowfish and that is heaven.:drool: It's a bit fishy but in this case it's not a bad thing. The blowfish has a poison in its body that can kill a person in minutes if not prepared properly so make sure that the chef is licensed (and yes, you need to be licensed/certified to prepare blowfish). If you can get passed the russian roulette issue, the meat is 10 kinds of heavenly soft texture and a touch of the prepared poison in the meat causes your lips to feel like they're buzzing as if you just used the world's hottest tobasco sauce as lipstick. :lol: That isn't cheap though. When I was in Japan that cost me $200 for myself. But it's nice in a 'once-in-a-lifetime' kinda thing.
 
I learned how to make sushi, and actually made some myself, the other day. Good shit it was. Even learned how to do the inside out rolls too! :D
 
[quote name='GuyWithGun']I learned how to make sushi, and actually made some myself, the other day. Good shit it was. Even learned how to do the inside out rolls too! :D[/QUOTE]

Yeah, it's pretty easy to make... though I don't trust myself enough to pick out the quality fish meat so I'll leave it to the pros. :lol:
 
[quote name='jaykrue']Yeah, it's pretty easy to make... though I don't trust myself enough to pick out the quality fish meat so I'll leave it to the pros. :lol:[/QUOTE]
My friend had all the stuff ready to go. They even have crab meat strips. It's like string cheese, only crab. Makes that part of sushi very easy.
 
[quote name='GuyWithGun']My friend had all the stuff ready to go. They even have crap meat strips. It's like string cheese, only crab. Makes that part of sushi very easy.[/QUOTE]
Crap meat?
 
[quote name='shrike4242']Nah, some of us have been busy.[/QUOTE]
I'm working on my paper since I have to work Saturday and Monday which screwed up my procrastination. :lol:
 
[quote name='FriskyTanuki']That's a damn lie and you know it![/QUOTE]
The huge ever-recycling pile of papers on my desk says otherwise. :roll:

[quote name='AngellicLulu']I'm working on my paper since I have to work Saturday and Monday which screwed up my procrastination. :lol:[/QUOTE]
Good example for your future students. :applause::applause::applause:
 
[quote name='shrike4242']
Good example for your future students. :applause::applause::applause:[/QUOTE]
Hey, some people work good under pressure. I've already started thinking about ideas for teaching. ^_^
 
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