posted January 28, 2013 06:40 PM            

quote:

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Originally posted by YoursTrulyAlways:
Uni or Sea Urchin

It is an acquired taste and not for those new to sashimi/sushi.
http://www.sushifaq.com/sushi-sashimi-info/sushi-item-profiles/sushi-items-uni-sea-u rchin/

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posted January 28, 2013 07:35 PM            

temaki - or gunkan are good too though~ ^^ I don't think I could turn down any form of sushi, tbh~ I've tried every kind I could get my hands on up here!~ haha (ty Canada for having such a huge array of ethnic restaurants and ethnic grocers to explore! my hometown was lacking these big time!!! haha)

my big three faves~

Maguro - Sake - Hamachi <3
(these are two tuna and atlantic salmon)

for regular maki (uramaki usually - "inside out sushi")

- Philadelphia Roll~ (what more would you expect from a PA girl?) haha seriously though, I love the way the cream cheese works within sushi~ <3
(cream cheese/smoked salmon)

and this
- Dragon Maki~ (bbq eel/avacado) - they don't always look like this though, from what I've seen. ^^;

I haven't tried any with lumpfish caviar yet~
these are gunkan - ikura,tobiko, (a mixture of lumpfish roe), and kani

sashimi~ seared! otoro (tuna belly)

or
?seigo/suzuki (seabass) - I prefer seared/aburi style sashimi so that it's lightly raw and lightly grilled/cooked ^^ this way may be easier on the eyes/palette/stomach for those who are leery to try~ ^^ ask your sushi chef to prepare it this way~

but seabass is good no matter what you do with it~ to be fair... it's so light in flavour/texture...

^ pretty too~
(white sea bass)

the only kind I can say I dread - is tako/octopus - but, I've tried octopus so many times.... I keep trying it when they make it for Christmas/New Years (Portuguese family thing... iunno tradition.) ~ I can't warm up to the texture... always feels like it takes ages for me to finish with octopus... no matter where/what kind it is~ haha

I'd rather eel... but that's not as much a sustainable commodity... since I'd rather protect them... other fish/seafood/nonseafood ingredients are normally what I go for... but when you can... if you haven't.. go for the eel, just to try it! ^^;

I have a weakness for scallops (any kind really, not just for sushi, they're probably oen of my diehard favourite ingredients)~ the one place I go to sort of regularly (they know my husband's name and mine pretty well), just started serving a scallop -aburi- maki... it's very nice! ^^ lol

posted January 31, 2013 09:02 PM            

quote:

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Originally posted by YoursTrulyAlways:
Anyone has had Fugu sashimi?

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not a chance...

>.>; but, it's on my bucket list, right beside hand gliding, sky diving, and bungee jumping.

*I have a wee one depending on me* XD

tooooo risky for my tastes right now~! lol

don't tell me you tried it!? @___@;

@ Randall - all food comes with risk, whether it is seafood, or vegetable, fruit, or meat... not just even raw ones... sometimes you will/have been served/eaten something that was not truly "fully" cooked and you probably didn't even know it or get ill from it, it does happen, quite often they say~ ^^;

The human body can eat raw foods, it isn't the rawness we can't handle, it's the bacteria... which we can build up resistance too. Like in foreign countries, who have contaminated water supplies, but the locals do not get sick, whereas the tourist there does. ^^;

You can be eating a boiled lobster/crab... you crack open the tail/claw - come to find out some time later, voila - you now have hepatitis!

Or, you are munching on a seemingly well done piece of meat, but still end up with listeria~

>.>;

fungal meningitis was being spread from within an olive garden/red lobster not long ago...

the dangers are always there... ^^;

so, when eating anything -you gotta be vigilant~ raw food especially, when it is actually "raw" that is...

not all sushi/sashimi is truly raw. Nor does it have to be raw, or seafood! ^^ lol

but when it is... you want the raw food to be as FRESH as possible, and handled as properly/hygienically as possible.

Hopefully, when you order sushi/sashimi it will be by someone with training, culinary is fine, but I find that those who have actually studied abroad (in Japan, I mean), or are ethnically Japanese themselves, have more respect for their art/profession, and tend to give the customer respect back enough to see everyone gets the best possible product they can dish out! ^^

But, then again... I've had sub par sushi... and a lot of it. >.<;

I've even had mishandled sushi... yes.

usually though, the worst that will happen, is you get a bigger piece of fish than is necessary at Western restaurants/vendors... Even from authentic Japanese ones... LOL
(that's not really a complaint though I guess... iunno) haha

I don't get sick from food often, even if everyone else in the house does! ^^; (although it doesn't happen much anyway here, since when my MiL decides to cook or her son, my husband... they purposefully BURN everything... yes... charred pork chops are lovely. >.< so yeahno)

goat stomach is hardcore~ ^^;

I even got my husband to try sushi for his first time... he ate it, but didn't care for it... I think he only tried it for the challenge! hahaha ~

He's weird though... he refuses to eat Chinese dishes.... but, he'll eat the same things under their Japanese names...

(like gyoza... really dude, what's the difference between one of those and a fried/boiled wantons, or jiaozi (or what have you)! right???) ugh ~sigh~

posted February 03, 2013 06:43 PM            

& it's so divine that you don't think about alien babies breaking out of your belly.

posted February 04, 2013 12:14 AM            

quote:

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Originally posted by SaturnineMoth:

- Philadelphia Roll~ (what more would you expect from a PA girl?) haha seriously though, I love the way the cream cheese works within sushi~ <3
(cream cheese/smoked salmon)

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posted February 04, 2013 01:01 AM            

Re: parasites. There's apparently some sort of medicine made out of whipworms that helps digestive problems. They're, um.. repopulated in pigs, and they die off in the human body after a couple of weeks.

posted February 05, 2013 07:16 PM            

quote:

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Originally posted by peregrine:
There was cream cheese in that? Went out with the sag. We went to a pretty well known Japanese place. I ordered it coz i remembered u mention it. It was okay, the rolls. Maybe not their specialty. Not as exciting as my dynamite rolls for me.

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Do they use Philadelphia cream cheese or something alternative/generic there? ^^; The place I love most for sushi back home in Pennsylvania makes their Philly Roll with (1/3 less fat) Philadelphia (Kraft) Cream Cheese only, nothing made by themselves, or fancy, or alternative... and I think they're just divine! XD

Sorry they didn't do it for ya'~ >.<

>.>; rrrrRannnndalllll~ <3

"Waitress! Waitress! What did he order?!"

"Oh, he had the special."