KennethT

https://kanoyama.com/ I'm not usually a fan of ordering in expensive sushi because it loses quite a bit in transit - even 20 minutes... If the rice is warm, it heats up the fish and the rice cools. Or, they have to use cold rice, which always sucks.

I find that the quality of the rice makes a huge difference. In the old apartment, the best sushi place we could get delivery from (that wasn't an omakase place for $$$) was barely tolerable - either they used too much vinegar or too sweet, and it was always slightly gummy. Now we have a great place that's a couple blocks away so we're back on the horse...

Are lemons widely available in your area? I imagine they'd have to be imported. I always found it funny when traveling in SE Asia when sometimes I would be asked if I wanted lemon, but what came was lime. I chalk it up to a translation issue. I've never seen an actual lemon in SE Asia - other than maybe an Italian restaurant or something like that in the city.

That's really sad. We've always gone to the OG Blue Ribbon Sushi in Soho. Their rice has always been really good - I think the rice is equally as important as the fish. The best rice I've ever had was always at Sushi Yasuda. We used to sit at the sushi bar in front of Yasuda-san and he would always say that, to him, the rice is the most important part of the sushi. He talked about when he was in Japan, he spent years as an apprentice - just making rice.

That's the problem with uni - it comes in a huge tray that is definitely not meant for 1 or two people! I once got one of those trays when we had a dinner party and I made a pasta with sea urchin sauce - like Le Bernardin or Marea. Expensive but delicious. When we go to Blue Ribbon, we usually get a Hokkaido uni (it's similar to the regular uni most of which comes from CA (I think) but a little brinier) in a handroll as dessert! I want that uni-ness lingering in my sinuses for as long as possible!

@liuzhou This is a bit off topic, but can you tell me how lychee is properly pronounced? I've always thought it was lee-chee, but I've heard many others call it 'ligh-chee'.

Nice - Blue Ribbon is really good and not stupid expensive like some sushi places are in NY nowadays. Where was the uni from? I love getting the Hokkaido uni. I haven't been there in over a year and a half because I don't think they have an outdoor dining setup. Once I feel comfortable enough and decide to take the plunge and eat indoors, Blue Ribbon Sushi will be one of the first stops. I can't wait to get their raw sweet shrimp, which comes with a 2nd course of the deep fried head.

I don't think MoP is necessary - just something non-metallic as it can react with the caviar. I know you're never supposed to use silver - I don't know whether stainless steel is ok. Since we don't have any MoP spoons, we'll use either plastic spoons (classy) or maybe a porcelain soup spoon. As for the champagne, I know exactly what do to with that. Definitely not ice cold, and served in a wine glass, rather than a flute - it brings out the aromas so much better.

@FeChefI completely understand personal tastes - there are many things I don't like. However your comment is really not helpful and serves no purpose.

That story is fantastic... really moving. It does remind me of stories I've heard from my parents who traveled to the USSR many years ago - probably around the 70s? I'm not quite sure, but it was uncommon for Americans to travel there for tourism and while they were there, they had a mandatory guide that would meet them every morning and not leave them until back in their hotel at night. They were only allowed to go to approved places and approved restaurants. From what I remember, in general, the food was not very good, with the exception of water glasses filled with caviar at practically

hmmmm.... while I don't drink very often, Krug is maybe my favorite champagne so I think it's worth my once in a while!

Recently we received this extremely generous gift: The onion jam will go with some pate of some kind, that's a given. But I haven't had access to this much caviar, ever. Any ideas of good ways to use it?

Also note how they cut the meat for the satay - this is very common - rather than long flat strips like we commonly see in the US, it's small chunks - maybe 3/4" in diameter by 1" long threaded on the skewer. Makes for a juicier bite and easier to eat with chopsticks - you can use the chopsticks to slide each piece off the skewer onto the plate. Or you can do it like this place did in Indonesia... this is goat (kambing) satay - it arrived already taken off of the skewer. They use like a thick, sweet soy sauce with chilli for dipping rather than a curry:

me too!!!! Chicken's got nuttin' on that mutton!

Enablers, all of you!!! Just ordered a wild combo box... should arrive by the 25th...

One of my favorite types of satay are what you would find in Singapore... Most of the satay hawkers are muslim, so there is usually no pork but instead mutton, duck, chicken and beef are common. The marinade is a bit spicy, and the dipping suace is usually some type of curry with a bit of shrimp paste and coconut milk but it's no nearly as thick as yours - I could drink it like a soup!

I use fresh turmeric in some Nyonya curries as part of the rempah - usually about a 1-2" piece.

Holy crap! How does one take off the anodized aluminum? It's not a coating, you'd actually have to sand off the plating!

Thanks for reloading. Just gorgeous

I'm so glad you found a solution you're happy with - although I'm jealous of your prices... but then again, you don't have to ship Next Day Air from Floriday to NYC!

Nice!! I just got a shipment of tree ripened nam doc mai mangoes from a grower in Homestead, FL. He also threw in a few mahachanok mangoes for free since this is now the third time I've bought from him this month! The mahas are small but unbelievably sweet and fragrant. The nam doc mai remind me of what I used to have when on vacation in Thailand... so good. Sweet, a bit of acidity for balance, perfect.

that is a big passionfruit!

I was thinking about ordering from them too. I don't think I've ever cooked coho or any other wild salmon - I've always gotten the farmed atlantic stuff which has a higher fat content. For that, I would cook it SV to a core temp of 102F in a 115F water bath. I 'calculate' how long it takes to get there using @vengroff's sous vide dash app - you basically put in the starting temp, bath temp and thickness and it does the rest. You could also use the tables on @DouglasBaldwin's web page - but admittedly, I haven't visited site in a long time, so I don't know if it's still there. Anway, when

I don't think so... I was an extremely picky kid. I say that about myself with no judgement - it is what it is. Or was. How about "selective"? I was a very "selective" child? hehe

I don't know.... my parents never asked me what I wanted (unless it was a birthday dinner) - my mother made the same thing for all of us and that was that. She tried to make things I liked because she knew that if I didn't like it, I just wouldn't eat at all - willpower is much stronger than hunger unless you're hungry for real, but that's a totally different issue. There used to be the threats that if I didn't eat all my vegetables I couldn't leave the table, so I was content to sit there all night long and stare at the wall if I had to. I was never tested, but I imagine that even if I wa