Text 29662, 102 rader
Skriven 2015-08-03 10:11:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Fu Feeders 45
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 -=> Nancy Backus said to Stephen Haffly <=-
 -=> Quoting Stephen Haffly to Michael Loo on 07-28-15  10:13 <=-

 SH> Nancy called a rainbow roll (not listed on the menu), which was like a
 SH> California roll with salmon and avocado on top) and the sushi
 NB> Also tuna and yellowtail on top... and I think it's on the separate
 NB> sushi "check-off" paper menu...  It is a california roll inside...

Rather elaborate, then.

 SH> selections included the omlet, shrimp, tuna, yellowtail, unagi,
 SH> octopus, and another one I don't recall. All were excellent. The second
 NB> The one you don't remember was tuna tatake (not sure on the spelling
 NB> now), a specially prepared tuna... you also had a salmon nigiri, the
 NB> omelet was served as a garnish or sashimi style... 

It would be spelled tataki - transliteration of Japanese is
mostly more standard than that of other Asian languages. It's
pronounced "tah-tahk-ee," so the vowel sound is transliterated
in the standard European way with an i; if it ended with an e,
the pronunciation would be "tah-tahk-eh."

 SH> roll selection came out as three mini-rolls. Some of these were not on
 SH> the menu, and I don't recall the names, One had yellowtail in the
 SH> center, one had salmon, but the third, which had several things
 SH> including pumpkin  was the best one.
 NB> That last was the futo maki... The others were a salmon roll and a
 NB> yellowtail with scallion roll...  I found out later that he just made
 NB> those as half rolls...

Futomaki are those big rolls. I don't care for them, mostly
because they are usually made with lots of veggies.

=

 ML> And of course properly frozen product is perfectly okay.
 ML> You can tell the difference, but it's not that big of a
 ML> deal. I mean, this isn't haute cuisine or anything (until
 ML> it is, of course).
 NB> They might make up some ahead of time and freeze it, but I suspect
 NB> not... 

Maybe they make a set quantity per meal service, and if they
run out, they run out, and if they have extra, that's what
the family gets for supper.

 ML> family who do the wrapping and folding as well as cutting
 ML> bunnies and flowers out of carrots and radishes, topping
 ML> and tailing green beans, and so on).
 NB> To hear Fu tell it, he does it all... the wrapping and the folding and
 NB> the stuffing and the cutting fancies out of veggies etc... And I tend
 NB> to believe him, as I've watched him do the cutting... and two of the
 NB> three kids are probably still too young for it, the older boy is
 NB> willing only to help out with some of the seating or the serving
 NB> duties, sometimes.  Lin is kept busy doing lots of other things... :)
 

You'd be surprised at how young kids can be put to work once
they've been taught the appropriate skills.

 NB> I suppose only twice might almost be worth it for the thought... One
 NB> would need very delicate wrappers to properly showcase the foie-gras,
 NB> I'd think... and I'd guess that that didn't happen...?

Nah, it's more that steaming foie gras is a stupid idea. The
wrappers were in fact very delicate. I ate at Christian
Constant's Michelin-starred restaurant in Paris, and they
poached foie gras in soup, and it was also a stupid idea.

=
 
 ML> I still have a hard time figuring how a sushi place can
 ML> keep going with the prices he charges. To me sushi seems
 ML> generally to be a lose-lose proposition - in my experience
 ML> really good stuff is prohibitively expensive, and conversely
 ML> cheap stuff is dubious.
 NB> He's learned over the years how to order his ingredients, how to
 NB> maximize their use, and how to get people to keep coming...  I asked
 NB> about the AYCE special in particular... especially for the times that

Canny cost control, eh. Successful restaurants have both the
good cook and the great financial planner - apparently rolled
up into the same person here.

 NB> he does get someone that can put away 6,7 or more extra rolls... He
 NB> said, well they drink with it...  ;)  And true, those are likely to

True enough. That's what happy hour specials are about, too.

 NB> order saki and or beers to go with, and now that he has his wine/beer
 NB> license in place, he does have that going for him...  He also gives
 NB> good sized portions... both because it keeps the overall quality high
 NB> and also because he has less waste that way...  Also, he's not paying
 NB> someone else to do the work for him, so there isn't that expense... 
 NB> Dunno... he's had many years of experience, and was allowed to pretty
 NB> much run the show (and where he wasn't, he'd've done it better) at the
 NB> last place...  :)

Yeah, but he must be one tired puppy at the end of the day.
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