Discussion in 'Social Life, Food & Drink, Travel' started by contactme_11, Oct 26, 2011.
Mmmmmm hamburger roll!!!!
Yeah, it would be great. Instead of wasabi, you use ketchup. Instead of nori weed, you use bacon. Instead of fish or so, you use ground meat. Instead of rice, you use very soft bread which you can still form a little (to create that mould before rolling). Roll. Deep-fry. Cut. You dip it in a mixture of ketchup, mayo and, of course, cheap shoyu. Serve with french fries to neutralize the taste after each roll. You might wanna try to pickle the fries. However, I wouldn't. Voilà - the American roll of life. Bon appetit! Don't even try, it's already patented.
Now this sushi is coming to a frozen food aisle near you!
I wonder if it can be canned . . .
No worries. Taste will be worse, but... can it be?
Salmon sashimi and seared salmon are king.
You know what is soooooo gross? Some restaurant has the belly of tuna for sushi! EW! They said it is really fatty and just melts in your mouth! EW EW EW EW EW! Give me real sushi like spicy tuna rolls or avocado crab rolls any day instead of that waste. Thanks.
serious question here... I was under the impression that even though sushi may be a commonly eaten food, there is quite a high level of training involved in making it, so it's more like something you only eat if it's done properly and well. Ie the North American practices of every corner store sushi shop, supermarket sushi, and ameteur home cooks making it for dinner party appetizers is an insult to the art...
or am I way off base in my snooty view here? (serious)
You're right, mate.
And, FWIW, sashimi ain't sushi.
Natto. It's fermented soybeans and, when being prepared for consumption, it typically mixed with a little soy sauce and mustard just before eating. The type of natto used in makizushi is typically finely diced. It's an acquired taste and some people find the smell of natto somewhat offputting.
At the risk of sounding patronising, it's worth pointing out that makizushi - at least the large makizushi (ie sushi rolls) that we see in the West - is not very common in Japan. The makizushi in Japan is usually far smaller and only contains one or perhaps two ingredients (ie just natto, just tuna etc). When Japanese people eat sushi, they usually eat nigirizushi - the pats of rice with topping, typically raw seafood.
Care for a little turkey day sushi?
That looks horrific.
I haven't eaten much sushi recently. I will get some soon and laugh at OP
Anyone ever had those deep-fried bagel rolls?
doesn't even come close to good, real sushi!
According to a Japanese friend of mine, she and her mother tend to only make it on special occasions. So, while yes, it is considered an art, housewives prepare it as well. Of course, a housewife's preparation will generally look like the basic or "traditional" section of your local place's take-out menu: cucumber, tuna, salmon, and yellowtail mak are the 4 pillars.
Items featuring 4 kinds of fish, chef's special sauce, mayo, tempura crunch and a fried outer layer are unique to the West....although enjoying surging popularity in Japan. Hehe.
As for California rolls, I am not a fan. They taste bland and cheap...yet cost the same as a decent tuna or salmon roll.
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