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Asian Seafood
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BarkellWH
Posts: 3462
Joined: Jul. 12 2009
From: Washington, DC
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RE: Asian Seafood (in reply to Leñador)
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In Palau they have "blackened sashimi," which is the regular, raw, thin-sliced fish but with the surrounding edge sauteed, sort of pan-seared. It is absolutely delicious. The surrounding sauteed edge really adds to the flavor. And in Koror, the capital of Palau, the finest blackened sashimi is without question found at a local restaurant and watering hole called Kramer's. Kramer's is owned by Rene, a German with wide-ranging interests and an in-house library, and his Filipina wife Jane. They are a colorful pair, and the food, drink, and camaraderie at Kramer's is without equal in Palau. And the blackened sashimi is to die for. Bill
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And the end of the fight is a tombstone white, With the name of the late deceased, And the epitaph drear, "A fool lies here, Who tried to hustle the East." --Rudyard Kipling
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Date Jul. 28 2015 0:40:37
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BarkellWH
Posts: 3462
Joined: Jul. 12 2009
From: Washington, DC
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RE: Asian Seafood (in reply to Leñador)
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quote:
Ah yeah! Blackened sashimi! I've seen it two ways, one was kind of crusted with black sesame seeds, scorched then sliced thin. That's the way they prepare blackened sashimi in Palau, if what you mean by "scorched" is the edge of the sliceed sashimi is sauteed with black sesame seeds imbedded into it. I have grown to like blackened sashimi more than the regular sashimi which, though the regular sashimi is very good, can be ordered at a hundred sushi bars and restaurants in any major city. Blackened sashimi, now there you have a rare treat. One thing I dislike intensely is the trend toward Asian "fusion" food. I don't like the corruption that occurs by turning perfectly good and delicious Asian dishes into a mess of "fusion," both with other Asian dishes and (and I have seen this!) by "fusing" it with other ethnic dishes entirely, such as Mexican and Salvadoran. you end up diluting the best parts of the various dishes and turning the whole mess into a mediocre experience. Much like flamenco "fusion" with pop and bass guitars. Bill
_____________________________
And the end of the fight is a tombstone white, With the name of the late deceased, And the epitaph drear, "A fool lies here, Who tried to hustle the East." --Rudyard Kipling
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Date Jul. 29 2015 1:59:12
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estebanana
Posts: 9396
Joined: Oct. 16 2009
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RE: Asian Seafood (in reply to Leñador)
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Personally I feel no guilt at derailing most guitar making threads, unless someone is showing their hard work, then it's rude. Otherwise I kind of like the banter in and out of topic. The Korean eating of the live octopus thing....Uhhg, gross. I think that is disgusting. Taco needs to be cooked, raw taco tastes like hell and is too tough to be considered edible. The Koreans are nuts for eating live squid and octopus. My opinion on Korean food is this: Leave seafood to the Japanese, the Chinese and Koreans don't understand it, but leave beef to the Koreans because the Japanese will never get it. Chinese food puts me to sleep mostly, except Northern style. They murder fish under the worst sauces. There, I said it. And like Bill I'm mostly anti-fusion, one beautiful fusion that should be left as is, Vietnamese food. Tamper with tacos? Yuck. Tacos are tacos. You stand and eat them as they are made, fancy yuppified culturally blended tacos should be banned like the plague. And my old beef is with this crap called "wraps" WTF is is? It's called a Burrito, all the vegan nature mommas and food fussing Portlanderos need to deal with this. Do not "F" with the burrito, which by itself is a fine and perfect Baudlerization of Mexican food. Anyone who calls a burrito a wrap should be flogged before the mast until sundown and sent under the decks without so much as a live octo tentacle to chew on. Fusion, *bah patewy*. ________ Now that I have vented my spleen about live taco eating and the vile habit of fusing food. Blackened sashimi- In Japan that is called Tataki. You either dip one side of the fish in boiling water or you sear it. Or you buy a whole katsuo flank that has been seared all around on the outside. Then you slice it into medallions, like beef medallions. The basic way is to slice garlic, onions, and use sliced oba leaf or shiso leaf....sort of the 'cilantro' of Japan, tastes different used much the same way. Put it in a shallow dish or big plate, pour ponzu sauce over it and then drop the katsuo medallions over it a tap them down into the ponzu. Then a few drops on ponzu on top and throw a few sliced onions on the top. It's called tataki because tataki means to 'tamp down'. Eat some and then play Poke'mon.
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Date Jul. 29 2015 4:10:01
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BarkellWH
Posts: 3462
Joined: Jul. 12 2009
From: Washington, DC
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RE: Asian Seafood (in reply to estebanana)
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quote:
Tamper with tacos? Yuck. Tacos are tacos. You stand and eat them as they are made, fancy yuppified culturally blended tacos should be banned like the plague. And my old beef is with this crap called "wraps" WTF is is? It's called a Burrito, all the vegan nature mommas and food fussing Portlanderos need to deal with this. Do not "F" with the burrito, which by itself is a fine and perfect Baudlerization of Mexican food. Anyone who calls a burrito a wrap should be flogged before the mast until sundown and sent under the decks without so much as a live octo tentacle to chew on. Fusion, *bah patewy*. Couldn't agree more, Stephen. Yuppified "culturally-blended" tacos and so-called "wraps" should be relegated to history's unfortunate aberrations, much like bleeding with leaches in medicine and an Earth-centered universe. And those who continue to flaunt such bastardized culinary horrors should not only be flogged before the mast with a cat-o'-nine-tails, they should immediately thereafter be keel-hauled as well. "Wraps" indeed! And I won't even get into "taco salad." Bill
_____________________________
And the end of the fight is a tombstone white, With the name of the late deceased, And the epitaph drear, "A fool lies here, Who tried to hustle the East." --Rudyard Kipling
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Date Jul. 29 2015 18:36:19
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BarkellWH
Posts: 3462
Joined: Jul. 12 2009
From: Washington, DC
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RE: Asian Seafood (in reply to BarkellWH)
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One additional thought on "fusion." With the exception of a thermonuclear (hydrogen) bomb, when one prattles on about "fusion," whether referring to Asian or any other combination of foods, or whether referring to music (flamenco or otherwise), or for that matter when referring to most other endeavors, "fusion" usually ends up with the whole being less than the sum of its parts. Bill
_____________________________
And the end of the fight is a tombstone white, With the name of the late deceased, And the epitaph drear, "A fool lies here, Who tried to hustle the East." --Rudyard Kipling
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Date Jul. 29 2015 20:43:33
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Richard Jernigan
Posts: 3435
Joined: Jan. 20 2004
From: Austin, Texas USA
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RE: Asian Seafood (in reply to estebanana)
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quote:
ORIGINAL: estebanana Tamper with tacos? Yuck. Tacos are tacos. You stand and eat them as they are made, fancy yuppified culturally blended tacos should be banned like the plague. And my old beef is with this crap called "wraps" WTF is is? Fusion, *bah patewy*. ________ Friday was my last night in Venice, Larisa stayed another week and a half to go camping in Croatia and to visit friends in the deep south. Larisa said, "Let's try some place new for dinner." We ate at a touristy sidewalk place a couple of blocks from the Piazza San Marco. On the menu were "piadene". I asked "Che cosa e una piadena?" The waiter did not attempt to explain. (Larisa speaks fluent Italian. When complimented on my Italian, I say, "I don't speak Italian. I just pronounce it.") The waiter disappeared for quite a while, then returned with a plate. On it was something that looked more or less like a whole wheat tortilla. We immediately deduced it would be employed in some sort of "wrap". He didn't even pause to hear our reaction, just took it away. The food we ordered was excellent. We never had a meal during six weeks in Italy that was anything less than good. We had quite a few that were really excellent, including some great wines I haven't seen in the shops here in Austin. Haven't made it back to my favorite taqueria yet, for tacos al pastor and tacos de barbacoa, with a selection of home made salsas, or to Mi Ranchito for puerco en salsa verde. RNJ
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Date Jul. 29 2015 20:52:32
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Richard Jernigan
Posts: 3435
Joined: Jan. 20 2004
From: Austin, Texas USA
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RE: Asian Seafood (in reply to estebanana)
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quote:
ORIGINAL: estebanana I called it "Kyoto Disney" because it was so touristy. Larisa and I were in Kyoto eight years ago, in September. There were tourists at the Emperor's and Shogun's palaces, and a few other places, but I remember eating in quite a few places where we were the only tourists--non-Japanese tourists at least. One of them was a really spiffy sushi bar. We went to the hot springs north of town, and were the only non-Japanese tourists there. Of course there were tourists at Gion Corner, but only maybe a quarter were non-Japanese. We did see a sign in English in the window of a nearby restaurant "Cheapest steak $100--no exceptions!" But many of my favorite sites from the '60s and '70s are now utterly trampled. When I first went to Laos and Cambodia there were very few tourists, but now there are square miles of "modern" hotels and giant tourist busses packing the roads. Rome is big enough to more or less handle the onslaught, though we didn't do the Vatican Museum or the Coliseum. Florence and Venice are just overrun by the crowds, though you can still avoid them if you know where to go. Capri is OK if you go over the mountain to Anacapri. Though we enjoyed Florence, and dined every evening in the Piazza della Signoria, it was a relief to spend a couple of days in Pisa, where the tourists are mostly day trippers, and confine themselves to the vicinity of the leaning tower. Only a few blocks away we had a nice dinner where we seemed to be the only non-locals. Not that the tourists were particularly offensive--even some of the ethnic groups known for bad manners seem to have improved, at least in Italy. It was just the crowds. Italians in the travel business remain almost unfailingly polite and genuinely helpful, but it was so refreshing to spend time with Larisa's friends in smaller towns and in the mountains, enjoying true hospitality, friendship and Italian warmth. RNJ
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Date Jul. 30 2015 2:01:55
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estebanana
Posts: 9396
Joined: Oct. 16 2009
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RE: Asian Seafood (in reply to Leñador)
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Well Len, wait till you see the sticker price of sending stuff. We'll talk via PM. You should just come visit with a suit case full of tortillas, it would be cheaper. No hotel charges, airport pick up, fishing trip included, NOMI HODAI for you! (free drinking) Now on with seafood. I mentioned once before that there is a good fish in So. CA waters called an Opaleye, it's the same fish as a Kuro Snapper here, or in local dialect Megina. That one, Opaleye, makes really good blackened sashimi, or the way they do it locally is the boiling water dip on the skin side. If you can find that one or catch it worth the trouble. Also good as just regular sashimi. ______ Now I feel bad about the beef comments. I have one friend here who speaks Spanish, he lived in the Dominican Republic for a year. We use Spanish as code, like Navajo code talkers. ( I know that sounds way off base and not historically aware.) We plan trips to the bar in front of the wifies and they are not able to follow as we plot to go off the reservation. ( Oh the terrible puns are killing me.) Anyway, he knows how to grill beef, he has a fire ring installed in his yard which is surrounded by log benches and stocks of firewood. He is almost an Argentine in his dedication.
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Date Jul. 30 2015 11:19:39
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BarkellWH
Posts: 3462
Joined: Jul. 12 2009
From: Washington, DC
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RE: Asian Seafood (in reply to Leñador)
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quote:
Don't get me wrong some times I love a good chimichanga but not when I'm in the mood for mexican food. Glad to see you say that, Lenny. You no doubt are aware that the chimichanga was "invented" (if one "invents" food) in Arizona, with Tucson being the most likely source of origin. (Some say it was not so much invented as it came about accidently.) It then made its way south into Sonora, and later further on into Sinaloa. Like you, I grew up on Mexican food. My mother and her parents lived in Mexico, and she did not come to the U.S. until she was 16 years old. My grandfather (her father) was with the railroad in management, based in Guaymas, and in the '30s when the Mexican government nationalized all the foreign-owned railroads and oil companies and kicked all the gringos associated with them out, my mother and her parents moved to the U.S. My mother was absolutely bilingual and could fix amazing Mexican dishes. When I was growing up we had tacos every Sunday for dinner. And they were made with corn tortillas, not the bland flour tortillas found in many restaurants. And real, delicious, authentic Mexican tacos, which are a a Northern Mexican dish, are generally made with shredded beef, not the ground beef that is so prevalent in the U.S.. Bill
_____________________________
And the end of the fight is a tombstone white, With the name of the late deceased, And the epitaph drear, "A fool lies here, Who tried to hustle the East." --Rudyard Kipling
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Date Jul. 30 2015 14:38:09
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BarkellWH
Posts: 3462
Joined: Jul. 12 2009
From: Washington, DC
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RE: Asian Seafood (in reply to BarkellWH)
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We should not forget that there is plenty of good seafood prepared in Mexico, both on the Gulf of Mexico side (Tampico, Vera Cruz) and on the Pacific/Sea of Cortez side. Mazatlan has the largest shrimp fleet on the Pacific coast, with most of the large shrimp caught in the Sea of Cortez. Mexico, like most places, has an astounding variety of dishes that go far beyond the usual fare that everyone associates with Mexico, good as they are. There are regional variations in Mexico just as there are in the U.S. I'm beginning to salivate as I write this, just thinking about it! Bill
_____________________________
And the end of the fight is a tombstone white, With the name of the late deceased, And the epitaph drear, "A fool lies here, Who tried to hustle the East." --Rudyard Kipling
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Date Jul. 30 2015 15:30:48
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Richard Jernigan
Posts: 3435
Joined: Jan. 20 2004
From: Austin, Texas USA
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RE: Asian Seafood (in reply to BarkellWH)
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When I moved to Austin almost sixty years ago to go to the University, I went with some new acquaintances to the "Mexican" restaurant a few blocks from our residence. Turns out all the boys were from the Texas panhandle, except for one Mexican American kid from San Antonio. Back home we discussed the food. When asked his opinion, the Mexican kid said, "When the waiter served the chicken mole I thought he was trying to start a fight." Things have improved greatly. Now there are quite a few places where you can get good tacos and other standard dishes. The upscale Fonda San Miguel is, in my opinion, one of the best Mexican restaurants on the planet. Their $40 Sunday brunch presents an immense buffet style spread of authentic stuff, in a beautiful room decorated with Mexican furniture, pierced tin chandeliers and paintings. When I lived in Santa Barbara I used to drive to Redondo Beach fairly often on business. On the way back home I used to stop at the Familia Diaz restaurant in Santa Paula for bistec ranchero. Yum. It took me a while to find a place I liked in Santa Barbara. Despite warnings from my gringo friends that I would get knifed, I tried the taco places on Milpas street. There was one that Julia Child enthused about. I wasn't impressed. Down the street was Tacos al Pastor, Sucursal Numero Uno. There were at least ten kinds of tacos on offer, and a table with nine kinds of home made salsa. There was a family atmosphere. Only Spanish was spoken. I asked, since it was Sucursal Numero Uno, where was the headquarters? The answer: Chihuahua. Next door was Pollos Norteños, with chickens roasted over a charcoal fire, pico de gallo, frijoles borrachos and hand made tortillas de maiz. I was happy. RNJ
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Date Jul. 30 2015 19:07:42
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BarkellWH
Posts: 3462
Joined: Jul. 12 2009
From: Washington, DC
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RE: Asian Seafood (in reply to Richard Jernigan)
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One of my very favorite Mexican restaurants is Rosita's in Tempe, Arizona. It has been in business for over 60 years and is a family-owned. Rosita, the family matriarch, established the restaurant, and it has been run by her children and grandchildren ever since. I first started patronizing Rosita's as a student at Arizona State University. In a lifetime spent largely overseas, I would occasionally return to Arizona to see friends and family, and I would always make it a point to drop by Rosita's for a delicious lunch or dinner. The tacos are to die for and of course are made with shredded beef, as the very best tacos should be. I still eat at Rosita's when I am in the Phoenix-Tempe area. As might be imagined, there are some very good Mexican restaurants in the Tucson area as well. And I've never eaten better than at a restaurant called La Cocina in Taos, New Mexico many years ago. Don't know if it still exists. As for ceviche, I love peruvian ceviche, but the ceviche in Chile is equal to it, in my opinion. And nothing goes better with ceviche than a couple of pisco sours. Yum! Bill
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And the end of the fight is a tombstone white, With the name of the late deceased, And the epitaph drear, "A fool lies here, Who tried to hustle the East." --Rudyard Kipling
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Date Jul. 30 2015 21:39:49
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