05-31-2007, 04:11 AM | #11 |
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Amen. LOL. See we do have some common ground.
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05-31-2007, 04:49 AM | #12 | |
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I once added up eighty to ninety dollars I consumed. And Marrissa does a good job keeping my glass full.
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05-31-2007, 11:04 PM | #13 |
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Mrs. Meanie and I took a sushi class last month. I learned how to make all kinds of sushi, proper knife skills, how to make the rice, wasabi, etc. how to buy the fish, eel, shrimp, and crab, how to make the inside-out roll (rice on the outside). It was blast.
Next week we're hosting a sushi party for my boss and coworkers. I love sushi. The only problem is that once you start making your own sushi, the whole mystique and exoticness (is that a word?) wears off. Last week I was at a sushi place in SLC and found myself thinking "I could make this - $10 for this roll is such a ripoff!". It takes a bit of the fun out of going to get sushi (kind of like how I never order spaghetti in a restaurant - why pay for something you could make just as well, if not better, at home?). |
05-31-2007, 11:27 PM | #14 | |
Charon
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"... the arc of the universe is long but it bends toward justice." Martin Luther King, Jr. Last edited by Jeff Lebowski; 05-31-2007 at 11:29 PM. |
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06-01-2007, 03:18 AM | #15 | |
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06-01-2007, 04:02 AM | #16 | |
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They have yellowtail tuna which isn't too expensive. 90% of tuna in sushi/sashimi is yellowtail. Occasionally they have bluefin but the minimum order is 2kg so you're looking at around $100 for an order of bluefin. They have atlantic farm-raised salmon which you don't need to freeze before using it raw and they have wild Alaskan salmon which you will need to freeze before using it raw. According to my sushi teacher, it's better to buy crab (such as Alaskan King crab) frozen - they freeze it directly at the processing plant. The crab legs you see sitting on ice at the supermarket are probably best left untouched - you don't know how long it's been unfrozen and sitting on ice. Same with shrimp - they're best bought frozen. |
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06-01-2007, 04:13 AM | #17 | |
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I love sushi, but I'm content to eat it occasionally. |
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06-01-2007, 10:46 PM | #18 |
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I can get tired of sushi after eating it a lot after years and years. When I go to sushi bars I find myself doing a lot of experimenting with all kinds of fishes and combinations. I actually think it's kind of overrated as a gourmet item unless some creative and fancy things are done to it jazz it up.
My former father in law was Japanese and we used to have a New Year's feast making all kinds of sushi.
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06-02-2007, 04:57 AM | #19 |
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Me and the wifey eat sushi at least twice a week.
If anyone wants to know where the best sushi in SLC is, it's right by the Melting Pot and is called Takashi. |
06-02-2007, 11:39 PM | #20 |
Charon
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Once per week isn't right. Once or twice a month is probably more accurate.
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