Quote:
Originally posted by sebastian_dangerfield
I'm just catching my stride finally. I think I gave myself mercury poisoning over the weekend (nothing but sushi weekend). I had the worst stomach pains for the past three days.
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How long had the chefs trained? What rice vinegar did they use? What you most likely had were inexpertly cut pieces of flash frozen and then re-thawed fish hastily slapped onto some gummy rice rolls with powdered "wasabi" slathered liberally under the the fish slabs in an attempt to cover any imperfections. I am quite certain that what you did NOT have was sushi.
