bellas@ttidcb.UUCP (Pete Bellas) (08/15/85)
I saw a "Grand Opening" sign on a new restraunt near my home, so I went in to check it out. I live in Saugus (I know that no one on the net probably knows where it is (Murray Hill?, where's that), it's about fifty miles north of LA and one of the few areas in southern california that is still working horse ranches) far from the city. It is a japanese restraunt, when I entered I was supprised to see an entire construction crew, complete with tool belts, seated at the sushi bar, eating sushi and drinking sake! When I worked in construction we wouldn't be caught dead eating sushi, it was strictly burgers and beer! Well so much for tradition. I know this doesn't have much (anything?) to do with cooking but I had to tell someone! -Pete-
chai@utflis.UUCP (Henry Chai) (08/23/85)
In article <433@ttidcb.UUCP> bellas@ttidcb.UUCP (Pete Bellas) writes: > >It is a japanese restraunt, when I entered I was supprised to see an >entire construction crew, complete with tool belts, seated at the sushi >bar, eating sushi and drinking sake! When I worked in construction we >wouldn't be caught dead eating sushi, it was strictly burgers and beer! >Well so much for tradition. Well, I'm glad to hear that there are construction workers who are not so obsessed about their "real men" image as to deny themselves the pleasure of "finer" foods! Back to sushi..... I make my own. Not with raw fish of course, (smoked salmon is the closest I got to the "real thing"), but sushi needn't always be made with raw fish. I also make them with marinated cucumber; eggs and/or shiitake mushrooms (black oriental mushrooms; available dried in CHinese grocery stores). For the seaweed (nori) I got packages of the stuff, about 10 sheets for ~$3. The seasoning for the rice also comes in packages and can be found in Japanese stores. With a bit of imagination, you can enjoy the multitudenous (sp?) variations of sushi at home, at a fraction of the cost! some suggestions: cooked crab; cooked FRESH shrimp, avocado; smoked eel (don't bother with smoked cod) blanched octopus/squid caviar (?) -- Henry Chai Faculty of Library and Information Science, U of Toronto {watmath,ihnp4,allegra}!utzoo!utflis!chai
rusty@sdcarl.UUCP (rusty c. wright) (08/31/85)
In article <246@utflis.UUCP> chai@utflis.UUCP (Henry Chai) writes: >In article <433@ttidcb.UUCP> bellas@ttidcb.UUCP (Pete Bellas) writes: >> >>It is a japanese restraunt, when I entered I was supprised to see an >>entire construction crew, complete with tool belts, seated at the sushi >>bar, eating sushi and drinking sake! When I worked in construction we >>wouldn't be caught dead eating sushi, it was strictly burgers and beer! >>Well so much for tradition. > >Well, I'm glad to hear that there are construction workers who are not so >obsessed about their "real men" image as to deny themselves the >pleasure of "finer" foods! > >Henry Chai >Faculty of Library and Information Science, U of Toronto >{watmath,ihnp4,allegra}!utzoo!utflis!chai These construction workers are no doubt obsessed about their "yuppie" image. The thing i dislike the most about eating at a sushi bar is the people that are trying to act like they are "cool" and, like, just totally hip. -- rusty c. wright {ucbvax,ihnp4,akgua,hplabs,sdcsvax}!sdcarl!rusty