Do beer drinkers eat sushi?

[babalu87]

Pay the money and find GOOD Bluefin tuna or Bigeye tuna

Talk about GREAT raw fish!

TIPS:

Knife must be kept damp at all times, I use a wet dish cloth and wipe it every cut.
Chill the fish in the freezer almost to freezing, makes cutting easier
SHARP knife
Knife must be kept damp at all times

 

[dataz722]

While, I have not ever made sushi I do know quite abit about cooking and I just want to throw a knife reccomendation out there to anyone that is looking. Shun knives are some of the best that I have ever come across in my life. Yes, they are expensive but still cheaper than some of the good germans blades. The blade is made at a 16 degree (I think) angle which is different that most traditional knifes. That along with the steel they use, and the processes that they use to fold the steel make it dangeously sharp and the blades last a long time. I use mine quite a bit and find they only need sharpened about every 9-12 months. They also offer free lifetime sharpening and their customer service is great. While cleaning my chefs knife I noticed a chip in the blade and called them. They said to send it back to them and within 2 weeks I had a new knife back. I really can't reccomend them enough.

 

[FireBrewer]

I should probably try it again when I haven't had a few IPAs already. They probably didn't help out my taste buds at all.

Yeah, tasty but probably muted your taste buds a bit.

While, I have not ever made sushi I do know quite abit about cooking and I just want to throw a knife reccomendation out there to anyone that is looking. Shun knives are some of the best that I have ever come across in my life.

Interesting! Nice looking knives. Would love to have 'em if I could drop the coin on 'em...and have the wife trained not to throw them in the dishwasher. *sigh*

 

[dataz722]

Interesting! Nice looking knives. Would love to have 'em if I could drop the coin on 'em...and not worry about the wife throwing them in the dishwasher. *sigh*

I got the 6 piece set for christmas one year after telling everyone thats what I wanted for over 2 years. My wife is scared to even touch them so I don't have to worry about her destroying them. Them going in the dishwasher might be grounds for divorce.

 

[San_Diego_Matt]

I eat sushi like it's going out of style. Once or twice a week I'd say.

I've never made my own sushi and don't really have the desire to give it a shot, but there are a lot of fishermen here in San Diego and when they get off the boat with a load of fresh caught tuna, you bet I'll have some of the sashimi they carve up and bring to the bar.

 

[nostalgia]

I could eat my own body weight in sushi at a sitting.

I've only made it at home once, when a friend went fishing and brought back almost still-floppin' mahi-mahi and tuna. I made some sushi rice, cut up some slices across the grain and went to town.

-Joe

 

[bad67z]

Thanks! Full Moon is pretty good. They're BYOB too, don't even bat an eye at you bringing in a growler. As far as I know they're the only notable one in town.

Next time you're going to be in town, hit me up!

FB that Sounds great, I'll take you up on that. I work for ESAB as a salesmen, I get there once or twice a year for tanning/meetings.

Even thought Pa's liquor laws, keeping it family friendly "suck" to say the least. I do really enjoy the policy of many of your restaurants "byo" it rocks :rockin:.

And Klingers, I can't put into words. Wednesday Nights Blues and 350 beers, 32 on tap, and if you ask for a Bud Light, the response is priceless" We don't have that here"

Cheers...

 

[FireBrewer]

FB that Sounds great, I'll take you up on that. I work for ESAB as a salesmen, I get there once or twice a year for tanning/meetings.

Definitely do! ESAB's only 5-7 minutes from my house.

And Klingers, I can't put into words. Wednesday Nights Blues and 350 beers, 32 on tap, and if you ask for a Bud Light, the response is priceless" We don't have that here"

Yeah, they have Miller Lite on tap but that's about it. Usually a pretty good selection at any given time. Appalachian Brewing Company in Gettysburg is pretty good too, only 30 minutes away. Good beer!

Cheers!!

 

[mordantly]

ive never had real sushi. only sushimi.

 

[Joeywhat]

I've made my own sushi before.

It's hard...and until you do it a few times it'll probably come out weird.

But it tastes good. I didn't compare costs, it'll probably come out a little cheaper, but the trick is using up all the ingredients (namely the meat) right away. I usually buy a full pound of each as it's cheaper that way. I'll have some friends over and make a ton of rolls.

It's also hard finding a store that carries sushi grade seafood. Not something you get at the local Wal Mart or Kroger...

Also having the right tools is paramount. I have two of the straw mats, one plain and one covered in a ziploc bag. The bagged mat is used when the rice is outside, the normal one when it's only touching the seaweed.

I do like making sushi but ultimately I can pick up the phone, drive 15 minutes and have damn good sushi for almost the same cost...so I just buy it. Plus the places by me often have special rolls with hard to find ingredients or they're just really wacky and hard to make.

My favorite so far was a mango roll, had mango on top, I forget what was inside (prolly tuna) but it was GOOD.

ETA - Nigiri is actually VERY easy to make and also good if you want something simpler. This is where you'll definitely find some cost savings over store bought.

 

[Joeywhat]

Oh, and a word of caution for anyone that sees the 'Sea Urchin' and thinks 'hey that sounds interesting!'...DON'T!

I had it a few months back, and it was downright disgusting. So far the only thing at a sushi bar I haven't liked...I almost vomited.

It didn't taste bad...but the texture....GROSS!

 

[gratus fermentatio]

Actually, my real question is, have any of you ever made your own sushi? I wonder if it is at all worthwhile to do. By the time you buy all the ingredients, especially the sushi-quality seafood, I wonder if a person would just be better off just going out to a restaurant to get it.

I LOVE sushi! I have made some of the more simple rolls at home, but finding good ingredients for sushi in MT is next to impossible. There are a couple places in town that carry what they call "sushi grade" tuna, but finding things like tobiko, ikura, and ika is just impossible here. Most of the time I eat sushi out simply because it's easy & the selection is far superior to anything I can make at home. Regards, GF.

 

[Brutus Brewer]

I'm not a fish eater but love vegetable rolls. I'm hoping to get a sushi kit soon to make my own

 

[IrregularPulse]

Love Sushi now that swmbo got me eating a couple years ago. But I can only eat about 2 rolls myself before the flavor and texture start turning on me and I can't eat it anymore. But the first two rolls are delicious. It's weird.
Swmbo made it once with doing her own rice and everything. Very long process, I'm not a chef so would just prefer buying it. She's only done it once also and loves cooking.

 

[Marko73]

I can't eat enough. I love it especially with a nice hoppy beer.

I have never had the desire to make it though. I got to know a sushi chef at one of the placest my friends and I frequent and found out it is a three apprenticeship before you can even be 'considered' a sushi chef at a restaurant. I was pretty blown away by that.

One thing that amazes me about sushi is the delicacy and the art form involved. Watching a sushi chef do what they do is an amazing experience.

I would love to try my own some day. . I have seen some started kits at some specialty kitchen stores.

 

[homebrewer_99]

Suzie, yes. Sushi...NEVER!!!

 

[SpanishCastleAle]

I love sushi but when I eat sushi there are other things that sort of 'have to' be included; like a bowl of miso soup, some tempura veggies, and sake. I also friggin love the tempura flakes/chips that they sometimes use in sushi and I'm always getting specialty rolls that have it. So since I'd have to make all that extra stuff and it'd be such a PITA, this is one of those foods that I always go out for. There's a place not more than 2 miles from my home so it works out. That premade stuff at the grocery is LOL...premade (or leftover) sushi just isn't anywhere close to fresh made imo.

Those good sushi chefs make it look so easy. And I agree about it being all about the rice. You can tell a good sushi chef just by the amount of texture of the rice. If there's a huge fat layer of rice and/or the rice is all 'compressed/compacted'...not good.

 

[andysim]

Suzie, yes. Sushi...NEVER!!!

Rosie loves sushi and Suzie!!!!!!!!!!!!

 

[nystevecf]

Tried once and it came out good. It is just time consuming, I became friends with the sushi chef at a place I frequent and we trade home brew for sushi. Works out perfect for me.

 

[SOB]

After reading this thread yesterday I got the hankerin' for some sushi and went out last night. I love a good, fresh Tuna or Salmon nigiri the way it almost melts in your mouth...mmm!

 

[nostalgia]

We're going out today to a sushi buffet. Turnover is fast so everything is fresh, quality is great and variety is large. If you're ever in the Parsippany area, you should check out Minado.

I'm going to put a big hurt on that buffet today

-Joe

 

[schweaty]

Rice quality and preparation are very important. You wouldn't think rice could make that big of a difference but it does. Also, if you are going to use raw fish make sure that it is sushi grade. If you just want to experiment use some cucumber, avocado and imitation crab. Its not bad for starters

After that maybe try doing some tempura shrimp or tempura soft shell crab in a roll.

 

[motobrewer]

I eat a fair amount of sushi. I've made it once. Lot of work.

OP, if you're looking for a sushi place in the Milwaukee area, try Izumi's.

 

[nystevecf]

We're going out today to a sushi buffet. Turnover is fast so everything is fresh, quality is great and variety is large. If you're ever in the Parsippany area, you should check out Minado.

I'm going to put a big hurt on that buffet today

-Joe

Dude!! I went there for a buddies b-day and that place is effin amazing! The cooked food there is great as well.

 

[MMTG]

As an Avid angler living on the west coast, I eat my fair share of seafood..I eat sushi 2-3 times a week. Love the stuff! however,the best sashimi I've ever had has been freshly caught/bled/chilled Maguro(tuna) southwest of Point Loma. Landing 40-50# tuna and then eating them that night is amazing! Lobster sashimi is my favorite though. Here's a few pics from '08.

 

[SpanishCastleAle]

As an Avid angler living on the west coast, I eat my fair share of seafood..I eat sushi 2-3 times a week. Love the stuff! however,the best sashimi I've ever had has been freshly caught/bled/chilled Maguro(tuna) southwest of Point Loma. Landing 40-50# tuna and then eating them that night is amazing! Lobster sashimi is my favorite though. Here's a few pics from '08.

Sick!

"We're gonna need a bigger boat."

EDIT: Had sushi last night. I LOVE those tempura chips! They put them in certain rolls (this was called a Red River Roll) and they add a great, crunchy texture.

 

[SOB]

As an Avid angler living on the west coast, I eat my fair share of seafood..I eat sushi 2-3 times a week. Love the stuff! however,the best sashimi I've ever had has been freshly caught/bled/chilled Maguro(tuna) southwest of Point Loma. Landing 40-50# tuna and then eating them that night is amazing! Lobster sashimi is my favorite though. Here's a few pics from '08.

Kick Ass Sea Bass!

 

[MMTG]

Kick Ass Sea Bass!

Thank you! That's my personal best white sea bass caught last summer....she was 66#(I'm 6'1 220#) I'll probably never catch another this big.

 

[cheezydemon3]

We eat sushi 2-3 times a month. We make sushi 2-3 times a year.

Great fun.

 

[bkov]

Can someone give a idea of whats a good price to pay for everything? Like how much does the rice go for? how much should i pay for the seaweed? etc.

is it worthwhile to order online anywhere or should i make the drive to the asian market?