Re: [CH] Re: Caldo de Manquera and New Dining Experiences
Charles Demas (demas@sunspot.tiac.net)
Mon, 1 Nov 1999 18:01:24 -0500 (EST)
On Mon, 1 Nov 1999, =Mark wrote:
> At 04:08 AM 11/1/99 -0800, Rockin' Randy wrote:
> >I can't imagine anyone saying they don't like sushi. There are
> >too many varieties to rule them all out.
>
> I don't mind sushi, but my semi gripe is that too often it is just too
> bland. More often than not I find myself choosing sushi/sashimi more as an
> excuse to eat wasabi and pickled ginger...
You probably should try the stronger flavored stuff, like mackeral.
Also try the eel (it's cooked), but very tasty, and perhaps another
of my favorites, the spider roll (soft shell crab).
On the east coast, try salmon (it's usually served raw on the east coast).
Also, try flying fish roe (sushi pop rocks) and monkfish liver.
For those who want a bit of chile with their sushi, the spicy scallop is
interesting. Basically it's scallop mixed with spicy mayo and green
onion. The spicy mayo is usually Siricha (sp?) hot sauce mixed with
Japanese mayo. I'm not a big fan of scallops as sushi, however.
The like it or hate it stuff is sea urchin sushi, or natto maki.
Natto, fermented, bean curd is definitely a strong taste, and usually
an acquired taste. I can eat it, but I like most other things a lot
better.
Chuck Demas
Needham, Mass.
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