Text 30707, 62 rader
Skriven 2015-09-08 12:35:00 av NANCY BACKUS (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: sooshee 181
=======================
-=> Quoting Michael Loo to Nancy Backus on 09-05-15  20:24 <=-

 ML>> I'd have to experience that just once, but unless the
 ML>> coupons got to be much bigger than $1, maybe that
 ML>> won't happen.
 NB>> Sometimes they have samples available... and often the lower-priced
 NB>> trays aren't much above 6 or 7 dollars... 
 ML> The lower-priced ones, they are full of vegetables.

Generally... not always...

 ML>> Even good supermarket sushi is bad.
 NB>> Certainly not excellent... ;0  It's mostly the rice that's lacking
 NB>> here... if the fish, etc, were bad, even the coupons (and a lack of
 NB>> other choices for supper) wouldn't tempt me at all... 
 ML> Even fresh supermarket sushi is relatively poorly
 ML> technically executed.

Wegmans makes a biggish deal about having learned about making sushi
from the experts, and about hiring good sushi chefs... but the
implementation still seems a bit lacking...  I have noticed, though,
that it varies from store to store, so maybe the fancier stores get the
(potentially) better chefs... 

 ML>> That sounds like fun. Where did he get his training before
 ML>> Arigato?
 NB>> At Yang's... possibly some before that, as well... I understand that
 NB>> the first sushi chef that C.T. hired gave Fu some instruction before he
 NB>> quit or was fired..or both... that first chef showed up in Phoenix
 NB>> Valley as their best sushi chef some years later, and we had occasion
 NB>> to be taken there when we visited the kid when he lived there.. I
 NB>> learned of that connection later...  :) 
 ML> Interesting small worldish thing there.

Yup.

 NB>> Fu also took the time to learn
 NB>> rice and how it reacts to different conditions...
 ML> That is one of the things that nobody tells you - the
 ML> humidity and atmospheric pressure do make a substantial
 ML> difference when you cook rice in the normal way (if you
 ML> do the cooker thing it's not so important, and if you
 ML> do the boiling in ample water, it makes no difference.
 
I think he's using a commercial cooker, but there still is enough
difference to make that difference... :)

 ML>> I wonder if a search on Brooklyn Bridge engineers would yield
 ML>> anything. His name was Elder, I presume?
 NB>> Correct...  Robert T(homas) Elder.
 ML> I did a quick look but didn't find anything.

Thanks for the check... I'd guess that if there are any records extant
they might not be readily available online anyway...  :)

ttyl        neb

... Authenticity and evolution are both good in the world of cooking.

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