Sashimi at home - Page 2

offTopic · #11 10-16-2006, 02:14 AM

Sam: BTW, my family (which, recently, has been just my Mom and I, though we got my then-fiancee started last year) make futomaki every New Year's Eve. Good times. They definitely don't keep, though, so you've got to get them distributed and eaten within 24 hours, or they're just bad.

neuro: San Jose, CA

neuroman · #12 10-16-2006, 02:59 AM

Another good reason to be in CA.

Oh also, in case anyone reading this thread has a broken sarcasm detector:
FOR THE LOVE OF RAPTOR CHRIST, DO NOT MAKE SASHIMI OUT OF CATFISH

SamIAm · #13 10-16-2006, 03:03 AM

[ QUOTE ]
FOR THE LOVE OF RAPTOR CHRIST, DO NOT MAKE SASHIMI OUT OF CATFISH

[/ QUOTE ]
It's a well kept japanese secret that all the best fish for sushi survive by eating random dead crap they find at the bottom of lakes.
-Sam

ActionJeff · #14 10-16-2006, 03:15 AM

I love Sashimi at restaraunts. Pan seared with wasabi and other sauces (not sure).

Can never seem to get it to turn out good when I make it at home though.

PITTM · #15 10-16-2006, 03:23 AM

[ QUOTE ]
Sam: BTW, my family (which, recently, has been just my Mom and I, though we got my then-fiancee started last year) make futomaki every New Year's Eve. Good times. They definitely don't keep, though, so you've got to get them distributed and eaten within 24 hours, or they're just bad.

neuro: San Jose, CA

[/ QUOTE ]

ohh, i live in santa cruz and im gonna be working full time in mountain view. maybe i can stop by this market. i went to that giant asian mall thing in cupertino with my asian ex gf once, is it by there? i always wonder if it would be okay for me to go out to the santa cruz wharf, buy some tuna and use it raw. its always seemed a bit sketchy to me.

rj

Allinlife · #16 10-16-2006, 03:23 AM

put philadelphia cheese (that is cut in thin square strips) in your maki. thank me later.

TheAntiPuritan · #17 10-16-2006, 07:39 AM

god I wish I had a local source for sushi-grade fish...(atlanta, GA)

szw · #18 10-16-2006, 08:06 AM

[ QUOTE ]
god I wish I had a local source for sushi-grade fish...(atlanta, GA)

[/ QUOTE ] Where do you think Japanese restaurants in ATL get their fish?

szw · #19 10-16-2006, 08:08 AM

[ QUOTE ]
I love Sashimi at restaraunts. Pan seared with wasabi and other sauces (not sure).

Can never seem to get it to turn out good when I make it at home though.

[/ QUOTE ]

So not sushi?

dcasper70 · #20 10-16-2006, 08:17 AM

Hey OT,
Would you mind pointing out what's what in that pic (aside from the seaweed & rice)?

I'm a sushi/sashimi noob and just don't know...