Rolls

[Ming Loyalist]

That is a beautiful man. An uncompromising commitment to quality is never a bad thing in a sushi chef.

Loved the "Treat everybody the same", comment.

yes! now *that's* what i'm talking about.

[jubei33]

That is a beautiful man. An uncompromising commitment to quality is never a bad thing in a sushi chef.

Loved the "Treat everybody the same", comment.

The computer has notified me that I have a crush on you, apparently.

In Japan they have this show called "Itte Q" and in one particular episode they sent reporters to sushi places all over the world. Nozawa's place was featured along with a couple of other dudes in America. One of the other american ones was in Kodiak Alaska, "the old powerhouse", which is supposed to be magical. Interestingly, they had a sushi bar in Isreal that was supposed to be made from all kosher ingredients. That sounded like an interesting take on it.

Just because its not Japanese doesn't make it "fake" sushi lol. That's like saying just because a TMA has evolved over time that its "fake."

I'm still waiting on hearing tales of your sushi acumen. We've already heard about that bliss that was the spicy tuna roll. Nozawa (et'al) seems to think that it might be dogshit wrapped in nori and slathered in a spicy sauce so you can't taste it. I'd like to argee, but I'm still willing to give you the benefit of the doubt. Have at you!

Yeah, but just because "sushi" is poorly made, tasteless and inauthentic doesn't mean that it's good.

Quoted for truth.

[itwasntme]

Rolls

The computer has notified me that I have a crush on you, apparently.

In Japan they have this show called "Itte Q" and in one particular episode they sent reporters to sushi places all over the world. Nozawa's place was featured along with a couple of other dudes in America. One of the other american ones was in Kodiak Alaska, "the old powerhouse", which is supposed to be magical. Interestingly, they had a sushi bar in Isreal that was supposed to be made from all kosher ingredients. That sounded like an interesting take on it.


I'm still waiting on hearing tales of your sushi acumen. We've already heard about that bliss that was the spicy tuna roll. Nozawa (et'al) seems to think that it might be dogshit wrapped in nori and slathered in a spicy sauce so you can't taste it. I'd like to argee, but I'm still willing to give you the benefit of the doubt. Have at you!


Quoted for truth.

I don't eat sashimi and nigiri much because a) I'm 6 to 8 hours from the ocean and b) I order maki without veggies because it has more meat than nigiri. If you all would put down your thesaurus' and quit trying to look smarter and more suave than everyone else, you'd realize I'm not a sushi puritan. I don't necessarily eat it for the experience, though it can be nice, I eat it more the mix of high protein, carbs, and omega 3s. I'd eat more sashimi if I knew it was always fresh.

Edit: You asked about my spicy tuna rolls, well they're hardly tampered with, you still taste the tuna. I still drown it in wasabi though. I'm getting the feeling all that spice just irritates your vagina and that's why you'd rather talk about "pure" sushi. And I have a question for you. Are you fucking Japanese? And if not why do you care about preserving their traditions so much? Am I right in assuming your pussy gets a rash or something?

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[battlefields]

Seriously now, I like all types of sushi/ sashimi/ nigiri/ whatever. But I am very much like jwilde88, I eat it because it is healthy, lean and a good source of fuel for my active lifestyle, the taste comes a very far second. You want to talk about subtle and delicate flavours in raw fish? Fill your boots, but I am soy sauce and wasabi-ing the fuck out of that shit.

Delicate and subtle is codeword for bland and tasteless to me, I don't give a fuck if that makes me ignorant in anyone's eyes. My whole teenage to adult life I have smoked, so my smell and taste senses are considerably weakened, when you talk about subtle and delicate flavour, I can only really talk about texture. And the texture of cool raw fish is not great, just so you know.

It's like with certain French foods, I've heard people rave about the subtle flavours of French cuisine, how the almost imperceptible X taste hits the back of the palette two to three seconds after contact, creating a rounded creamy finish to... blah blah blah. I want chilli and garlic running rampant across my tongue, I want salt and pepper, I want strong flavours that compliment the meat I am eating, the fish I am devouring or the chicken I am tearing into. I don't want to wait 2-3 seconds for some barely imperceptible flavour to grace itself on to my tastebuds, I'm a busy man.

I'm not saying you can't get significantly better sushi or sashimi out there, but seriously, it is raw fish cut up. There's not much you can do to fuck that up except leave it in the sun for a few hours. Then again, I live in Australia, we are particularly blessed with our seafood.

[Res Judicata]

The computer has notified me that I have a crush on you, apparently.

In Japan they have this show called "Itte Q" and in one particular episode they sent reporters to sushi places all over the world. Nozawa's place was featured along with a couple of other dudes in America. One of the other american ones was in Kodiak Alaska, "the old powerhouse", which is supposed to be magical. Interestingly, they had a sushi bar in Isreal that was supposed to be made from all kosher ingredients. That sounded like an interesting take on it.


I'm still waiting on hearing tales of your sushi acumen. We've already heard about that bliss that was the spicy tuna roll. Nozawa (et'al) seems to think that it might be dogshit wrapped in nori and slathered in a spicy sauce so you can't taste it. I'd like to argee, but I'm still willing to give you the benefit of the doubt. Have at you!


Quoted for truth.

Some people get it. Others don't. My wife doesn't get it, either.

I was tempted to call Battlefields a goddamned savage. But I was like that till my late 20s or early 30s-and until I had good sushi and sashimi. Hopefully, he'll grow out of it. Some cuisines involve mixing powerful flavors (e.g. Filipino) and is good in a different way. But Japanese food is not typically like that.

There's an enormous difference between dogshit Chinese fake Japanese places that are a dime a dozen in NYC and, say, Sushi Yasuda.

[jubei33]

There's an enormous difference between dogshit Chinese fake Japanese places that are a dime a dozen in NYC and, say, Sushi Yasuda.

Yes. I agree. I thought Bourdain was a little over the top with some of his 'best in the world'/'better than in Japan' (sic) commentary, but it is a good place to eat nonetheless. At least, well out of league and above the 'catfish maki' we're comparing here.

I'm not saying you can't get significantly better sushi or sashimi out there, but seriously, it is raw fish cut up. There's not much you can do to fuck that up

Sure you can. Well for starters, we could pack it in ice and send it on a 17-20 hour flight and let it sit on a loading dock waiting for pickup for a couple of more hours, then we can drive it back packed in styrofoam. We hope that the ice won't melt too much, but meh what's a few eggs to an omelet? You see, this is with the explicit goal of draining all of the flavor out of it. It's ok, though, with the spicy sauce, we can make any fish 'fresh fish'.

I don't know what I'm talking about and it's your fault! For my next trick, I will fish out irrelevant issues, insinuate inconsistencies and hope you don't bring up my lack of knowledge and experience again, while I squirrel away from the original challenge--In my own thread, no less!!

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For shame. Bear hammer and Cheng put up, what's up?

[JohnnyCache]

Seriously now, I like all types of sushi/ sashimi/ nigiri/ whatever. But I am very much like jwilde88, I eat it because it is healthy, lean and a good source of fuel for my active lifestyle, the taste comes a very far second. You want to talk about subtle and delicate flavours in raw fish? Fill your boots, but I am soy sauce and wasabi-ing the fuck out of that shit.

Delicate and subtle is codeword for bland and tasteless to me, I don't give a fuck if that makes me ignorant in anyone's eyes. My whole teenage to adult life I have smoked, so my smell and taste senses are considerably weakened, when you talk about subtle and delicate flavour, I can only really talk about texture. And the texture of cool raw fish is not great, just so you know.

It's like with certain French foods, I've heard people rave about the subtle flavours of French cuisine, how the almost imperceptible X taste hits the back of the palette two to three seconds after contact, creating a rounded creamy finish to... blah blah blah. I want chilli and garlic running rampant across my tongue, I want salt and pepper, I want strong flavours that compliment the meat I am eating, the fish I am devouring or the chicken I am tearing into. I don't want to wait 2-3 seconds for some barely imperceptible flavour to grace itself on to my tastebuds, I'm a busy man.

I'm not saying you can't get significantly better sushi or sashimi out there, but seriously, it is raw fish cut up. There's not much you can do to fuck that up except leave it in the sun for a few hours. Then again, I live in Australia, we are particularly blessed with our seafood.

If you get the Epic Gaijin Roll with porkchop chunks and cream cheese it's not healthy and lowcal anymore



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[itwasntme]

If you get the Epic Gaijin Roll with porkchop chunks and cream cheese it's not healthy and lowcal anymore



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That sounds almost as bad as a Cali Roll lol

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[ChenPengFi]

Well that's it, i'm going to my favorite local place tonight.
Hamachi sashimi is certainly on my mind, perhaps there are some interesting specials; ankimo anyone?
There will be no rolls, rest assured.

I hear ya battlefields, but it's like trying to explain why contact MAs are fun to folks.

[ChenPengFi]

For shame. Bear hammer and Cheng put up, what's up?

Not sure what you're looking for.
Taking pictures of your food?!!
I say...

[jubei33]

Not sure what you're looking for.
Taking pictures of your food?!!
I say...

At this point, anything really would do. Jwilde better step it up out of the DDD leagues. Yeah, you can get cut, even in volunteer leagues.

[ChenPengFi]

Haha, well you can get many variations this almost anywhere here:


Most supermarkets will have 7 or 8 versions. The stuff is mandatory at local parties.
http://en.wikipedia.org/wiki/Poke_%28Hawaii%29

[itwasntme]

At this point, anything really would do. Jwilde better step it up out of the DDD leagues. Yeah, you can get cut, even in volunteer leagues.

Did you really just quote Mencia? Please tell me that stands for something else.

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[jubei33]

Haha, well you can get many variations this almost anywhere here:


Most supermarkets will have 7 or 8 versions. The stuff is mandatory at local parties.
http://en.wikipedia.org/wiki/Poke_%28Hawaii%29

That kind of looks like a variation of Italian carpaccio, or is it different? Either way, I think I'd eat that in a pinch.

Did you really just quote Mencia? Please tell me that stands for something else.

"I've been dazzled, I can't concentrate on topic anymore!!"

Or is this like trolling at the highest level--like you start up a thread and troll it with off topic, lackluster posts?

[battlefields]

If you get the Epic Gaijin Roll with porkchop chunks and cream cheese it's not healthy and lowcal anymore



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Nah, I only get Gaijin Rolls when my Pad Thai from down the street didn't fill me up.

But seriously, I feel sorry for anyone that has to eat shitty seafood. I have a rule, never eat seafood that is more than 5km from the water (I got food poisoning once from fish). Fortunately I live about 2 minute drive from the "Best Takeaway Seafood" joint in NSW or Australia (legit won all these awards for something stupid like 11 years) and about 11 minutes drive from the Sydney Fish Markets.