Quote:
Originally posted by Hank Chinaski
For someone who fancies himself a timmy, you are certainly quick to throw out 800 years of sushi rules.
The only standard I see in your post is that "sushi grade" fish must be frozen. That is objective, and you wouldn't need be an Itamae to tell if a piece of flesh met the standard. It is, of course, also pure bullshit. WFUM New Hampshire doesn't make sushi rules- Itamae are trained in an 8 years apprenticeship- there are Itamae organizations that decide what fish is "sushi grade." For 2 years all an Itamae apprentice can do is wash pans and make the rice. Do you think they know something you and I don't by the end of the 8 years?
And guess what? You don't make SUSHI! You may take some raw fish and wrap it on instant rice but that's not fucking sushi unless you have trained for 8 years. I don't care if its the tastiest fish in minnesota. If you go to Tokyo the only job you could get would be at the conveyor belt "fish snack" places. You can't make sushi Flower, sorry.
Quick question; what brand package rice vinegar flavoring do you use?
I don't mean to take you down a notch, but rules are rules are rules. We're lawyers for god's sakes.
|
It is like Picasso invented cubism on your ass. First, I never said I personally made sushi. I said I have had some great sushi at people's homes. Some of it was made by people visiting from Japan. Some of it was made by nice Scandinvian folk with a passion for making sushi at home. I am certain that none of them are Itamae.
But you have again shifted the discussion. Because you are probably too inebriated to remember it, I will recap. I asked if one could make ceviche from any fish you found in the supermarket, or whether you needed fish sold as sushi-grade. You basically responded that sushi-grade was something that only a trained Itamae could determine, and that supermarkets and fish distributors made off-the-cuff determinations as to what is sushi-grade and what is not based on how fresh or old they happened to think the fish is. I responded that, based on my limited internet research, in American markets sushi-grade has a different meaning then the one you want to ascribe to it -- it has some objective characteristics. In other words, the blather you pulled out of your Blue Period ass about Joe behind the fish counter making ad hoc decisions about labeling the "good" fish as sushi-garde and the "bad" fish as non-sushi grade is . . . well . . . I think you know what it is. Or at least you will when you sober up.
