Here fishy, fishy - chomp!

[jethrien]

Chuckro made sushi last night. From scratch. (California rolls and shrimp.) Because he's just that cool.

It was delicious.

Comments

[katertoticus.livejournal.com]

Yay sushi. Conveniently, I have learned that I much prefer sashimi to maki...that is, I like my sushi without all the rice and seaweed and extra stuff. Just the fish. Especially salmon. mmmm.... Cooked fish has really lost its appeal.

If only that weren't the most expensive and hard-to-get part...

[jethrien.livejournal.com]

Actually, I still don't like the raw fish bit much. If it's disguised with enough other stuff (crab, rice, cucumber, etc), I'll eat it, but sashimi makes me gag.

But I rather like the little tiny roe.

[chuckro.livejournal.com]

I'm a big maki fan. Maki is just more interesting. And actually, the raw fish doesn't really hold my interest--most of my favorite sushi is shellfish based. Shrimp tempura rolls, rolls with crab salad, I've had some very nice eel rolls...the standard raw fish is pretty but uninspired.

[katertoticus.livejournal.com]

I must say I disagree. I find the raw fish very inspiring...

mmmm.....

The other stuff is very tasty too, and I appreciate that in most cases there's more effort involved in prepping the maki. This is not always the case, however, as I've had some pretty impressive-looking sashimi setups.

But I generally prefer really simple foods, and would probably eat many types of meat raw (ooh ah) if I could...especially beef. I rarely eat steak in restaurants because it tends to have some sauce on it (i.e. something that masks the taste of the meat... :( ) and be overcooked (meaning barely pink at all in the middle, or worse, brown all the way through. It just doesn't taste at all the same, and for me, it just doesn't taste that good.).

OK, now I'm going to work on device physics and attempt to stop thinking about eating beef.

[jethrien.livejournal.com]

Don't get steak unless you're in a restaurant that specializes in steak. And then don't get anything else.