Pink Tuna Slime and Salmonella outbreak
Posted 16 April 2012 - 08:06 AM
Posted 16 April 2012 - 08:19 AM
Posted 16 April 2012 - 09:13 AM
But even if the rolls are not pre-made and the preparer is using the contaminated scrape product, the resukt is the same.
The problem really resutls from the increased surface area of ground/scraped products that allows the incorpration of contamination.
If any sushi Chef and Imuse the term loosley because most arecreally not classically trsined, is using a scrape or chopped product that he/ she did not make themselves then its a no- go for me.
In Milwaukee thuer is a sushi chef inside Grash's grocery that prepares sushi/sashimi and he does a fine job but I woukd bet he uses a commercial scrape in his rolls.
Best to grind your own meat, make your own scrape.
We had sushi/sashimi last night of our own preperation. Sashimi grade yellowtail for sashimi and temaki salmon skin rolls. We made our own salmon skin from a filleted piece of salmon and roasted the skin in the oven. Works great.-Dick
Edited by budrichard, 16 April 2012 - 09:14 AM.
Posted 16 April 2012 - 09:45 AM
The rice always looks like its been mashed up.
Posted 16 April 2012 - 10:23 AM
Chill out, New Yorkers. I'm sure yours is fine, I just don't go there anymore.
Posted 16 April 2012 - 10:35 AM
Posted 16 April 2012 - 11:15 AM
Trader Joe' sells a variety of sushi-like rolls. Is that the sort of product involved here?
I think those style rolls are whats involved here, not the regular sushi