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2009-11-25 Arabia

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Posted by Fred 2009-11-25 00:00|| || Front Page|| [11128 views ] Top

#1 It's a pretty ignorant country that needs a Japanese consultant to build something as simple as an elementary school.

Posted by Jack is Back!">Jack is Back! 2009-11-25 04:21|| 2009-11-25 04:21|| Front Page Top

#2
Down Home Sashimi Recipe
Ingredients :

500g Yellow Fin Tuna is good, must be as FRESH as possible( very important) Dont "saw the block of flesh, use a very SHARP knife, cut WITH the grain of the flesh into half finger wide slices.

Very fresh fish such as tuna, salmon or trout. You can get good Trout easily...you might even be able to go catch it yourself. I live in the North Georgia Mountains and making Sashimi right at the campsite is too easy to pass up.
The other ingredients are something you can pack in a small cooler and carry. carrots, no problem...take them from your home garden( you do have a home Garden , dont you? You dont? Why am I talking to such a person? If you dont have a Garden I dont want to be talking to you)

Carrot
Daikon
Japanese soy sauce, to serve
Wasabi, to serve
Method :

* Use a very sharp, flat-bladed knife to remove any skin from the fish. Place the fish in the freezer and chill it until it is just firm enough to be cut thinly and evenly into slices, about 5 mm in width.
* Try to make each cut one motion in one direction, taking care not to saw the fish.
* Use a zester to scrape the carrot and daikon into long fine strips or cut them into fine julienne strips.
* Arrange the sashimi pieces on a platter.
* Garnish with the carrot and daikon and serve with the soy sauce and wasabi.

Brand: Wasabi Sauce Louisiana Gold
On the Cutting Edge of Asian Cuisine - A unique blend of wasabi and peppers that provides the perfect flavor profile and heat level to compliment Asian dishes, especially sushi. This new sauce will lead the way in satisfying the growing demand for wasabi based products.
Price: $3.00

You dont like raw fish? You havent trid it yet. Do you own a really good pocket knife? How are you going to clean fish if you dont have a good pocket knife? You dont know how to clean a fish?
Jesus. There isnt much hope for you, is there?

Daikon? Ask for it in the produce section. If you are in sudden need and you dont grow it in the Garden use White Icicle Radish. I use a sauce for my Sashimi to dip the fish slices while I drink a Heinekins..Sesame Vinaigrette
based on a recipe from Martha Stewart's Healthy Quick Cook

1/4 cup rice vinegar
1 tablespoon honey
1/4 cup sesame oil
3 tablespoons canola oil
1 tablespoon water
I also might add a single Oriental Ramen Noodle flavor packet. I am no purest, I am a Georgia redneck who likes Sashimi.

And get yourself a good pocket knife.

Posted by Angleton9 2009-11-25 08:10|| 2009-11-25 08:10|| Front Page Top

#3 meh, fuck it, gimme a cheeez berger

Posted by Perry Stanford White 2009-11-25 08:17|| 2009-11-25 08:17|| Front Page Top

#4 Goodness, Angleton9, what brought that on? I must admit, it sounds delicious -- I'll have to get a pot to grow radishes in 'cause our lot is oriented just wrong under the trees for a vegetable garden. I already have pots for ginger and watercress, after all.

Posted by trailing wife">trailing wife 2009-11-25 08:23|| 2009-11-25 08:23|| Front Page Top

#5 Anywhere not next to a fish processing center is going to get frozen fish, which totally destroys the taste and texture of sashimi. I say this as a snob, one of the few things in life I'm a snob about...I never ate it until I left America. Held my nose and tried it in Japan, and only ever had the real deal. Convinced myself I liked it finally (women and beer help with that). Went to China and had it - horrible. No taste, and about as springy as a mud patty. Went back to the States, and it was just as flavorless. I did go to a place in Houston that had the good stuff, but I looked it up specially and we drove for almost an hour each way getting there and back. It was so authentic, the staff snubbed us for being ~~foreigners~~ Americans, wouldn't serve us although they served the other Japanese customers. We got the single incompetent Mexican waitress.

Posted by gromky 2009-11-25 08:23|| ]">[ ] 2009-11-25 08:23|| Front Page Top

#6 When asked what he wanted to do first, he said

I'm going to Disney World!

Posted by Glenmore 2009-11-25 08:43|| 2009-11-25 08:43|| Front Page Top

#7 Got bad news news for you Gromky. That tuna sashimi you have eating was frozen first as is all the other fish that is caught more than a day's boat ride away.

Posted by ed 2009-11-25 09:01|| 2009-11-25 09:01|| Front Page Top

#8 The freezing was managed by Japaneese trained freezers and was suitably lectured on best afterlife practices before the freezing.

Posted by Perry Stanford White 2009-11-25 10:01|| 2009-11-25 10:01|| Front Page Top

#9 ed, but it's frozen fast. Friend caught a big tuna out of Venice (LA) and Japanese buyers were bidding on it as he reached the dock ($25 a pound, some years ago, for the whole fish). It would be flash frozen within hours and air-freighted to Japan. He didn't sell. I grilled some - it was yummy.

Posted by Glenmore 2009-11-25 10:03|| 2009-11-25 10:03|| Front Page Top

#10 ed, but it's frozen fast.

Yep. And flash frozen tuna is good eating too. I ask the fish monger to get sashimi fish direct from the freezer and thaw it at home. As for the "fresh" sushi fish, very hit and miss where I live, though the shrimp is good.

Posted by ed 2009-11-25 10:09|| 2009-11-25 10:09|| Front Page Top

#11 angleton where ya live in the North GA mountains? I need a guide too go trout fishing one day but the locals know where the best spots are without getting shot.

Posted by chris">chris 2009-11-25 10:33|| 2009-11-25 10:33|| Front Page Top

#12 don't know how this thread went this way, but if in San Diego - try Point Loma Seafoods - fresh-caught/not frozen.

Posted by Frank G">Frank G 2009-11-25 11:01|| 2009-11-25 11:01|| Front Page Top

#13 OK, back on topic.
It's a pretty ignorant country that needs a Japanese consultant to build something as simple as an elementary school.

Japanese ~~jizya~~ money. Mr Engineer there to supervise the construction, but more importantly, the disbursement of the money. Otherwise it's like spilling water into the sand.

Posted by ed 2009-11-25 11:10|| 2009-11-25 11:10|| Front Page Top

23:57 Eric Jablow
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23:48 abu do you love
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