At the sushi bar now... having my fill as well as a few Sapporos. Weight training in 4 hours. Life is good!
Any other sushi addict s here?
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Thread: sushi fans?
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02-19-2013, 02:38 PM #1
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02-19-2013, 02:54 PM #2
<-----------Look at the name.
<-----------Check country of residence.
<-----------All should be clear.
Yeah, sushi is the best. Always liked tuna belly, the leanest cut (not the chu-toro or the O-toro) along with akagai (red clam) and a few other delicacies. I don't eat much fish, but when I do, it has to be at my favorite sushi restaurant.Last edited by GuyJin; 02-20-2013 at 03:52 AM.
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02-19-2013, 03:01 PM #3
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02-19-2013, 03:06 PM #4
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mmm... I just ate 40peices sushi on saturday ;P
carb'd up haha.... now no more sushi for a while tho (want them single digit bf% levels)... i used to eat that at least weekly if not 2+ times a weekFB: Jonathan Franyutti
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I love helping people reach their goals and see'ing their transformations... I would love to be a part of yours.
I believe a true Fitness Enthusias or Bodybuilder would find a way to eat Feces; if it was necessary in achieving their full potential.
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02-19-2013, 03:08 PM #5
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02-19-2013, 03:30 PM #6
Sushi fan here also!!
Sapporo is also one of my favorite drinks.This above all..
To thine ownself be true..
And it must follow, as the night the day..
Thou can'st not then be false to any man..
-----------------------------------------------
Bros, my Weightlifters and Powerlifters are my credentials.
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02-19-2013, 03:32 PM #7
Love it! Had a great roll at Ambrosia in Key west a couple of weeks ago called the Playmate. Barbecued eel, cream cheese, fish cake, avocado, macadamia nut crusted, and deep fried, served with dynamite sauce. Very tasty! It was my girlfriends first time eating sushi and once she got past the fact she was eating roe, and eel etc etc, she was loving it.
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02-19-2013, 03:35 PM #8
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Love the sushi although I have to be careful of what I order (shell fish allergy). I make Jordan rolls, California roll with cream cheese and smoked salmon. We have a place that does deep fried California rolls as well. They are amazing.
It's not your beliefs that make you a better person, it's your behavior.
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02-19-2013, 04:37 PM #9
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02-19-2013, 04:59 PM #10
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topped it off with some amazing Kobe beef... Oh my God that was good!!!! Ill eat a good roll here and there but I gotta have the sashimi and the fish has to be amazing! Now its time to get ready to get my squats in tonight! Sushi... Sapporo... Kobe beef... Squats... doesn't get much better than that!
Now if I can get the Mrs. to wear that lil red lacy thing.... -_-Its supposed to hurt, its an ass kickin!
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02-19-2013, 07:15 PM #11
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We went out to our favorite Japanese place last week... good sushi, sashimi, those specialty rolls. Sushi is one of those things that aren't that filling... unless I hit the china buffet. The one by me has a sushi bar and grilled meat bar in the back, most people pass it by. More for me...
RobIn space, nobody can smell Uranus....
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02-19-2013, 07:40 PM #12
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Never been a sushi fan, but my oldest son (came close to minoring in Japanese at GT, but changed mind) likes sashimi much more than sushi. He's been there twice (age 15 and again at 19) and will go there the week of March 11, for a Mgrs meeting (now a GT grad...and 24yrs old). Anyway (yes, proud dad ), GJ, please, explain the main difference between the two, for others here to appreciate. LOL, when he flew under my retired father's "status" a few years ago (1961 hire date), he got stuck there during their spring break/festival. After his hosts drove him back & forth to the airport for 3 days straight and all flights were full...I paid $1600 just to get him on a different airline and get to LA. He had his Jr. classs start at GT at the time. It was pretty stressful!
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02-20-2013, 01:57 PM #13
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02-20-2013, 02:00 PM #14
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02-20-2013, 03:32 PM #15
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I went to a conference in Tokyo a few years back, and the banquet featured a sashimi chef and a large tuna which he prepared in front of us. Man, was that ever good! Also fabulous was catching an ahi once and cutting it up right there on the boat once it had been dispatched. Mmmm.
More for you!
Simple is always best. Except for the grilled eel with sauce - my favorite.Peace: Lift Long and Prosper!
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02-20-2013, 04:13 PM #16
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Sushi...love the stuff. I've tried most variations but stick mostly to fresh salmon or tuna nori rolls + a big dob of wasabi and a splash of soy sauce.
There are only a couple of places that serve it fresh in my area. I can't stand sushi that's been refrigerated for hours/overnight.
One of my favorite (1 hour) pre-workout meals (good protein and fast carbs source)
Our kids (1 and 3yo boys) love the stuff too. Jack (3) absoloutely HAS to use the chopsticks too.....it's very entertaining.Brick by brick
"Never let the weeds get higher than the garden, always keep a diamond in your mind"
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02-20-2013, 05:36 PM #17
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02-20-2013, 05:39 PM #18
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02-20-2013, 05:47 PM #19
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Question to all of you sushi experts. Trepang (sea cucumbers) sashimi question. Is there any preparation involved other than gutting and chopping it into bite-pieces? Any kind of special souce for them? I am picking them from the ocean floor while freediving, but only have a few recipes that involve at least one hour of cooking. I have heard they are eaten raw in Japan. Give me some directions here. I asked one sushi bar owner but he was talking about some other species of cuce's, probably something he was accustomed to back home. And we never get those in sushi bars here in Vancouver, they say those are too expensive and whatever fished is shipped straight back to Japan. I don't know why would that be, those are most abundant species for all I can see.
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02-20-2013, 10:29 PM #20
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02-20-2013, 10:57 PM #21
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Holy shiat Brother!!!! LOL!!!!
I was an ass to an ex girlfriend many years ago and told her that the wasabi was an avocado sauce and she sure enough grabbed a lil scoop about the size of a marble before I could stop her. I was completely kidding but... yeah. She wasn't a happy camper that night.Its supposed to hurt, its an ass kickin!
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02-21-2013, 12:02 AM #22
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I was in a sushi bar once where someone custom ordered a dessert sushi. It had diced bananas, strawberries and whipped cream inside, bread crusted outside then deep fried. No fish! Smelled and looked good.
I once made that same mistake with wasabi. FNEHHH!!! Ouch... I love it now, not so much that first day.I'm Batman.
Okay, I'm not.
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02-21-2013, 01:58 AM #23Excuses are like a-holes, everyone has one and they all stink
Seize the moment, for once the granule of sand falls, that moment is gone. There is no turning over the hour glass in life...
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02-21-2013, 02:03 AM #24
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02-21-2013, 02:13 AM #25
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bro kobe beef does not exist in the usa
its been banned from export
you basically buying regular beef branded as kobe beef thats been cooked differently to taste better but its still regular beef maybe slightly better but not kobe
kobe is a place in japan and those cows are only there not over here so it would be near impossible to eat kobe beef unless you flew to japan for it
let me link you it: I read this a long time back cuz I used to think Kobe beef was the **** too but turns out it was all in my head just all the hype / placebo effect? possibly.... or good seasoning
just look up "forbes foods-biggest-scam-the-great-kobe-beef-lie"....i cant link due to my posts...i tried sorryFB: Jonathan Franyutti
Instagram: @JonFranyutti
Website: www.JonFranyutti.com (in Progress)
e-mail: jonathan.franyutti@yahoo.com
For any information, help, and/or advice feel free to contact me.
I love helping people reach their goals and see'ing their transformations... I would love to be a part of yours.
I believe a true Fitness Enthusias or Bodybuilder would find a way to eat Feces; if it was necessary in achieving their full potential.
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02-21-2013, 02:16 AM #26
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haha mine holds that against me and whenever i tell her why would i lie and i've never lied to her.....bam... she brings it up haha...i said it was a guacamole avocado that tasted bomb...she ate it and was pissed neadless to say .... at the time i was just messing cuz she loves avocados and we ate 1 everyday lmao
FB: Jonathan Franyutti
Instagram: @JonFranyutti
Website: www.JonFranyutti.com (in Progress)
e-mail: jonathan.franyutti@yahoo.com
For any information, help, and/or advice feel free to contact me.
I love helping people reach their goals and see'ing their transformations... I would love to be a part of yours.
I believe a true Fitness Enthusias or Bodybuilder would find a way to eat Feces; if it was necessary in achieving their full potential.
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02-21-2013, 08:49 AM #27
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This article may be of interest:
http://www.sfgate.com/science/articl...#ixzz2LYL5UmOI
This quote for superman713 in particular:
"Sushi biggest problem
There was mislabeling in 44 percent of the retail outlets nationwide. Sushi venues had the worst problem, with 74 percent of fish proving to be something other than what was advertised. Sushi places in Northern California served mislabeled fish 76 percent of the time. In New York, Washington D.C., Chicago and Texas, every sushi venue was selling mislabeled fish. In Houston and Austin, every single sample was mislabeled."
(italics added)
Mine too. Good places for inexpensive food in Japan are department store basements and university cafeterias. We were able to eat quite cheaply at conferences that way (staying in university guest houses made it even cheaper).
Most likely wagyu beef - the same breed, raised the same way, but over here (mostly in Texas, I think).Peace: Lift Long and Prosper!
Alamagan Dågan - and proud of it!
Lean, mean, geek machine
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02-21-2013, 10:51 AM #28
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I've been making my own California and Jordan rolls for awhile. I stick to the imitation crab and smoked salmon because I have no idea if there's a difference between the raw fish they serve in the restaurants and what you would buy in the stores. Has anybody ever made raw rolls and how did you pick your fish out.
It's not your beliefs that make you a better person, it's your behavior.
"If you're having girl problems I feel bad for you son, I got 99 problems and a b1tch ain't 1" JayZ
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02-21-2013, 03:22 PM #29
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I don't know how feasible would be buying sashimi quality tuna in Fort St John. Maybe when you are on Lower Mainland you can stop by Stiveston docks and load up for a year with "frozen at sea" sashimi quality tuna. By the time you drive back home it will be thawed just enough to fillet it and re-freeze into portion-size pieces. It has to be vacuum packed though, or glazed to prevent freezer burns. I am lucky because my wife loves raw tuna as much as I do. While at Stiveston you can load up on other stuff, like urchins or salmon. This is all wild fish, no farm fish there if you know the difference.
Anyways, this is how I pick my fish for eating raw. Only at the dock, from people who caught it. I used to be one of those fishermen, we used to freeze tuna rightaway, within an hour of catching, can't be fresher than this. Also, many of boat owners were running a bit of their own distribution list with restaurants who will buy fish the same day they get back from a trip. Mind you, sushi bars often have fish of questionable quality, pretty much all salmon served in sushi bars is farmed fish.
For making rolls out of it - I don't roll it anymore. I see no reason loading rice with so much sugar an vinegar, and rolling perfectly fine fine in it. I just serve fish on a plate, often sliced while still frozen. Thin slices literally "melt" in your mouth. And sake, it would be a sin not to serve sake with it. And a good company and pleasant chat.
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02-21-2013, 03:46 PM #30
You guys may wanna read this:
http://qz.com/55699/59-percent-of-am...actually-tuna/
Cliffs: 74% of Tuna sold in America as sushi is not TunaInsta: flexjs
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