Re: The Sushi Thread
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Dont take my comment about your choice of rolls as snobbery, I just think that there's soooo much variety out there and good sushi chefs are doing so much with crazy different flavors that it seems silly to stick to the blander choices of rolls.
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This is true, and if a place offers a good spider roll (soft shell crab) or something then I'm all about it. It just depends on the place -- each one has their own specialty, etc. I just go with those bland ones as a default, especially since I eat so much sushi at mid-tier places (I love the stuff and I can't afford to eat at really nice places often enough to satiate my appetite) and need to have go-to, trustworthy rolls. It's hard to mess up a spicy tuna roll.
As for cooked fish, like the above poster mentioned, some places will do a cooked albacore on top of a california roll, and that's fairly great. I don't like tempura.
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