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RE: Changes in sound of guitars over time
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timoteo
Posts: 219
Joined: Jun. 22 2012
From: Seattle, USA
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 RE: Changes in sound of guitars over... (in reply to Morante)
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quote:
As a one time professional fishing instructor and enthusiast eater of wild salmon and trout, this salmon seems seriously overcooked. Good for wood, maybe, but salmon should still be practically raw in the centre as it comes to the table.
Yes, I quite agree - that's what I thought too.
The picture was just one I grabbed from the web, I chose that one because it showed a nice wood grain in the plank and it didn't have all sorts of garnish and extra stuff on the fish. But it sure does look dry and overcooked.
When I grill salmon (which is all the time - it's so cheap and fresh around here!) I sprinkle it with kosher salt and drizzle a little olive oil on it, then lightly grill so it's practically raw in the center. I don't use a plank, but sometimes I soak some wood chips and throw them on the fire for some smokey flavor. All the extra spices and sauces that people put on salmon just hide the flavor of the fish, which I guess is ok if you don't have good fish, but when fresh caught wild salmon is readily available it's a crime to mess with it.
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Date Jul. 24 2015 19:21:58
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BarkellWH
Posts: 3458
Joined: Jul. 12 2009
From: Washington, DC
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RE: Changes in sound of guitars over... (in reply to Richard Jernigan)
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quote:
Generally I prefer sushi and sashimi to cooked fish, no matter how it's prepared.
But surely you prefer sashimi with wasabi, even though 98 percent of what passes for wasabi in the U.S. and 95 percent of what passes for wasabi in Japan is fake. Even the fake wasabi we take with sashimi adds flavor; it adds the "bite" and "tang" that makes sashimi so delicious. Without wasabi, I would consider sashimi bland.
And I hope the owner of your favorite, La Gondola, in Venice treated you with a couple of postprandial grappas. A few years ago I was working a command post exercise with an army unit based in Vicenza. My colleague Francis Terry McNamara and I ate most of our dinners at a nice restaurant in Vicenza, and the owner rewarded our loyalty with a couple of after-dinner grappas, on the house, for each of us every evening.
Francis Terry McNamara, by the way, is a good friend of mine who played a tremendous part during the fall of South Vietnam. He was Consul General at our Consulate in Can Tho in the last days of Vietnam. He is the one who organized the famous evacuation of over 300 Vietnamese and their families, 18 Americans, and five Filipinos in a landing craft down the Mekong river and out into the sea, where he and his charges were picked up by a U.S. naval vessel.
He and I have worked many military exercises together, and I would have to say he is a genuine hero for his role in organizing and leading that evacuation down the Mekong. He achieved a degree of well-deserved fame, and he truly deserved his double dose of grappa in Vicenza. I was just along for the ride with mine.
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. 26 2015 21:25:48
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estebanana
Posts: 9351
Joined: Oct. 16 2009
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RE: Changes in sound of guitars over... (in reply to Leñador)
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quote:
I think you can saw a lot of she mee's in Bangkok... Lol
I've heard REALLY high end sushi is quite intentionally not super fresh.
I was just down in Los Cabos and down there the whole carpaccio sashimi is really popular and the sauces they come up with on that super fresh fish was outstanding! Nothing authentically Japanese but some of tastiest raw fish I've ever had. One night I ordered 12 different plates, one of every sauce they had, soooooooo good!
The sashimi-carpaccio is very popular in Japan too, I've had some great versions in Osaka.
The thing about aging the fish is species dependent. Some you can eat the same day and they are tops others you want to clean and keep in the refrigerator for a day to be best. Ika is better if you clean it and then freeze it one night and thaw it out and eat it the second day or even a few days later. I think it degrades with long term freezing.
Some tuna freezes well and then cuts into nice sashimi, most of it is flash frozen on the big boats anyway. Freezing the fish makes it a bit more tender. Although I have to say I prefer no freezing and waiting a day or two in the refrigerator.
I think generally smaller fish are soft enough to cut for sashimi the same day and get good results, it's the bigger ones that seem to benefit from a bit of chilling time. That said, I've cut plenty the same day and been very happy with the taste.
Generally I'm with Richard, sashimi is my way of choice if the fish is a good sashimi fish. But, I also like the traditional Japanese ways of cooking fish, and I like tartar sauce, butter, lemon, salt & pepper, fried, salt grilled, baked, tempura or any other way you make fish as long as it's done right.
There is one baked fish dish I really like Buri Kama, it's the piece of the Yellow Tail that comes from behind the gills right where the head meets the body. It's a sickle shaped cut, Kama means sickle and Buri means Yellow tail, Yellow Tail Sickle.
You put it in a shallow baking pan and put course salt on both sides. Then bake it under the flame in your broiler for about 5 to 7 minutes on each side. The skin gets crisp, and the collagen from the rear of the gill (no bloody gills in the cut, just the back wall) structure melts a bit. Probably good for building strong flamenco finger nails.
That cut broiled does not need anything, it's not fishy. You just peel it apart with chopsticks and enjoy. One of the best things a fish lover will ever eat.
Stinky fish are interesting too, the Japanese know which fish smells funky and why so some fish that get a bad rap in the West are mysteriously not stinky here. Like Bonita, or Katsuo, a very important fish, in CA they call it is stinky, but if you slice out a certain part of the belly it's not not stinky anymore. Katsuo is also one of the fish that makes wonderful sashimi, but it has to be super fresh to be good. Otherwise it tends to go into the don't eat it raw zone pretty fast.
There's great traditional way of eating bonita almost like a carpaccio, it's called 'tataki'. I could explain it if you want.
And the lesson I learned about eating sashimi and sushi is that soy sauce is not just soy sauce. Shoyu is very subtle in how it effects the taste of fish. There are shoyu types made just for sashimi and once you get a taste of them the other kinds of cheap bad soy sauce don't cut the mustard. The cheap wasabi does not bother me or most people who eat sashimi, but the wrong soy sauce really messes up the taste of the fish. Most sushi places in the US serve the wrong kind.
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https://www.stephenfaulkguitars.com
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Date Jul. 27 2015 14:34:19
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Richard Jernigan
Posts: 3430
Joined: Jan. 20 2004
From: Austin, Texas USA
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RE: Changes in sound of guitars over... (in reply to estebanana)
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My Japanese girlfriend and I used to eat katsuo (bonito) at Sachio Kojima's place, "Kabuto", in San Francisco. She said it was just like home. She also commented on the shoyu and wasabe as the real thing.
Last post I saw from Sachio-san, maybe a year ago, he said he was going home to Japan.
When I lived for six months in Honolulu I used to go to the fish market on Friday after work to get a pound of Ahi for sashimi. The wasabe, shoyu and pickled ginger were all from the gigantic Asian supermarket out by the airport, not too far from where I was working. I took advice from my Japanese girlfriend about the brands.
I was impressed by the apparently comprehensive diversity of the supermarket on one of my earlier visits. Two Asian women from different countries were in line at the cash register just in front of me. One of them indicated one of the other's purchases. "What's that?" she asked.
Bill, the fashionable complimentary alcoholic treat this year seems to be the intensely lemon flavored limoncello. We spent a couple of nights at the house of the father of one of Larisa's best Italian girlfriends. It sits on a few acres near Pordenone north of Venice, with peach trees, chickens, a vegetable garden and a yard with kennels for the hunting dogs. Enrico served us his home made lemon liqueur, made with heavy cream, much smoother than limoncello. He told us the recipe, but I don't plan to replicate it. A liter of the liqueur contains 800 grams of sugar!
Our hotel in Anacapri on the island of Capri has a lemon grove as its outdoor dining room. The hotel was started by the grandmother of the woman who is the present proprietor. The web page says Grandma invented limoncello. Every Italian to whom I quoted this assured me that people all over Italy claim their ancestor invented limoncello.
However the Anacapri hotel served tagliolini with lemon cream sauce that would knock your socks off.
But back to the subject of baking. I grew quite fond of my usual breakfast of a couple of cornetti grandi (croissants) a small piece of fresh fruit and a couple of cappucinos. The croissants come plain or filled with cream, chocolate or a variety of fruit preserves. Italian pastries are as good as the rest of the very excellent food we had everywhere we went.
RNJ
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Date Jul. 27 2015 16:55:15
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Richard Jernigan
Posts: 3430
Joined: Jan. 20 2004
From: Austin, Texas USA
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RE: Changes in sound of guitars over... (in reply to estebanana)
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quote:
ORIGINAL: estebanana
The sashimi-carpaccio is very popular in Japan too, I've had some great versions in Osaka.
From Wikipedia: "Poké Ingredients:
Modern poké typically consists of cubed raw ʻahi (yellowfin tuna) marinated with sea salt, a small amount of soy sauce, inamona (roasted crushed candlenut), sesame oil, limu seaweed, and chopped chili pepper. Other variations of ingredients may include cured heʻe (octopus), other types of raw tuna, raw salmon and other kinds of sashimi, sliced or diced Maui onion, furikake, hot sauce (such as sambal olek), chopped ʻohiʻa (tomato), tobiko (flying fish roe), ogo or other types of seaweed, and garlic.
The selection of condiments has been heavily influenced by Japanese and other Asian cuisines."
When poké (Hawaiian for "to cut") first appeared on Sachio-san's whiteboard menu, my girlfriend, always the stickler for tradition, asked sweetly, "Poké, is that a Japanese word?"
The sarcasm was not lost on the half of the clientele who were Japanese expatriates. I had been told her Japanese accent is that of the school the Empress went to.
(Her American accent was note-perfect when she was 20. These days, 33 years later, she says she's from San Francisco and nobody doubts it.)
I didn't understand Sachio-san's reply, but as usual his wisecrack got a laugh from the customers. My girlfriend refused to translate, but I did make out the words "Pearl Harbor."
RNJ
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Date Jul. 27 2015 22:32:41
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Ruphus
Posts: 3782
Joined: Nov. 18 2010
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RE: Changes in sound of guitars over... (in reply to jshelton5040)
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I recall some serious warnings from years ago about sea fishs parasites.
Killing those takes boiling or extended freezing.
(As I love fried fish the most -and smoked ones, appreciating wild salmon best smoked - taking the risk of eventually surviving worms.)
quote:
Many consumers prefer the delicate flavor and texture of uncooked fish found in sushi and sashimi (thin slices of raw finfish) dishes. But there should be caution in consuming raw fish because some species of fish can contain these harmful worms. Eating raw, lightly cured, or insufficiently cooked infected fish can transfer the live worms to humans. Most of these parasites cannot adapt to human hosts. Often, if an infected fish is eaten, the parasites may be digested with no ill effects. Adequate freezing or cooking fish will kill any parasites that may be present. Raw fish (such as sushi or sashimi) or foods made with raw fish (such as ceviche) are more likely to contain parasites or bacteria than foods made from cooked fish, so it's important to cook fish thoroughly (at least 145°F for 15 seconds) or use commercially frozen seafood in raw dishes.
Two types of parasitic worms can infect humans:
1. Anisakiasis is caused by ingesting the larvae of several types of roundworm which are found in saltwater fish such as cod, plaice, halibut, rockfish, herring, Pollock, sea bass and flounder.
2. Tapeworm infections occur after ingesting the larvae of diphyllobothrium which is found in freshwater fish such as pike, perch and anadromous (fresh-saltwater) fish such as salmon.
During commercial freezing fish is frozen solid at a temperature of -35°F and stored at this temperature or below for a minimum of 15 hours to kill parasites. Most home freezers have temperatures at 0°F to 10°F and may not be cold enough to kill parasites because it can take up to 7 days at -4°F or below to kill parasites, especially in large fish. Good handling practices on-board fishing vessels and in processing plants can minimize nematode infestation. Many seafood processors inspect seafood fillets of species likely to contain parasites. This process called candling involves examining fish fillets over lights. Candling detects surface parasites. Unfortunately, they cannot always see parasites embedded deep in thick fillets or in dark tissue. Candling is also useful for revealing pinbones in fillets that are intended to be boneless.
Fish is also safe to eat after it is cooked to an internal temperature of 145°F for 15 seconds. Normal cooking procedures generally exceed this temperature. If a thermometer is not available to check the internal temperature of the thickest portion of the fish, the fish should be cooked until it loses its translucency and flakes easily with a fork.
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Date Jul. 29 2015 14:41:18
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