A few days ago Natasha told me that she'd been reading about how to make sushi and she felt we should do it. I, smarter than escargot, said 'Sure
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I've read that article --- ironically, I read it AFTER I had abandoned distance running following my indoctrination by Arthur DeVany's evolutionary fitness blog, in which he uses evolutionary reasoning to argue that short, intense, mostly anaerobic efforts are what is prescribed by our species ancestry and thus more consonant with our physiology
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I've made my own sushi, and that is a really valiant effort you've done there. Personally, I've never met a fish monger that I've trusted enough to sell me fish I'll eat raw, so I keep it to cooked food and vegetables and the like.
In reality, sushi isn't hard. Beautiful sushi is hard. Sushi is Japan's sandwich...something you can slap together with minimal work and have reasonable food, yet something a true master of the art will make so beautiful that its consumption will simulate every happy memory you've ever had.
I'm guessing it tasted ok? You didn't mention how you enjoyed the results.
Oh, and that bread knife looked serrated. I generally use a crazy sharp top-grade chef's knife for cutting delicate flesh, since it leaves a cleaner cut and I can cut more finely with it.
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In reality, sushi isn't hard. Beautiful sushi is hard. Sushi is Japan's sandwich...something you can slap together with minimal work and have reasonable food, yet something a true master of the art will make so beautiful that its consumption will simulate every happy memory you've ever had.
I'm guessing it tasted ok? You didn't mention how you enjoyed the results.
Oh, and that bread knife looked serrated. I generally use a crazy sharp top-grade chef's knife for cutting delicate flesh, since it leaves a cleaner cut and I can cut more finely with it.
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