In Utah now just about to our hotel. 430am up and on the road.
View attachment 147878
Been a relaxing trip. Buddy took vacation and we just split the drive each day.
Sun sure is bright at 430am in Utah....
In Utah now just about to our hotel. 430am up and on the road.
View attachment 147878
Been a relaxing trip. Buddy took vacation and we just split the drive each day.
Put it this way then, I'll take what the Japanese guy preparing my sashimi told me in broken english over your vast knowledge, "no wasabi, bad!"Wasabi is as wasabi does, and I could care less if you want to remain ignorant.
I know what bleach does, doesn't mean they put it on my sashimi.
I take the morning drive. Lol my friend gets the second half. I have always been an early bird. This way I get to take pictures in the day.Sun sure is bright at 430am in Utah....
In Utah now just about to our hotel. 430am up and on the road.
View attachment 147878
Been a relaxing trip. Buddy took vacation and we just split the drive each day.
Meanwhile , Sam is making a huge U turn back to Oregon .
Depends on where you are buying your nigiri - some places spread it on the rice under the fish, and some don't.I said it was a condiment served on the side.
Depends on where you are buying your nigiri - some places spread it on the rice under the fish, and some don't.
That is the problem with broken English, what he was trying to say is: No wasabi is bad.Put it this way then, I'll take what the Japanese guy preparing my sashimi told me in broken english over your vast knowledge, "no wasabi, bad!"
Wasabi is a Japanese horseradish, but there are many plants and vegetables like some peppers that have enzymes that can kill bacteria. Wasabi is more often used in many Japanese raw fish dishes.To hold the fish in place. 3 minutes on Google will show the bacteria killing just so much horsesh....er radish.
Still a condiment, we're merely discussing placement now.
And don't get me started on the nigiris....
Pretty much all the sushi bars, not sure if that's the correct term in Japanese, that I had been to make the dishes in the center of a horseshoe like bar and will have a conveyor belt to where you pick up the dish as it goes by. They may have more than one person making it and will have a big bowl of wasabi nearby, and yes they will put a thin layer between the fish or whatever type they are making. They type of tuna, salmon or other fish or seafood are different prices, the color dish determines the price. I also watched them make sushi and they will rub the wasabi on the fish before making a roll which they cut into pieces.That is the problem with broken English, what he was trying to say is: No wasabi is bad.
ROTFL - I wondered who ate in those places. You ever wonder who picks up a piece with their fingers then changes their mind and puts it back? I can just see a conveyor belt at Uchi. LOL! https://uchiaustin.com/..........will have a conveyor belt to where you pick up the dish as it goes by.
That's not the way it works. The plates are jammed together on the conveyor. You pick up a plate and that empty space is instantly filled by the action of the belt. It's impossible to put a plate back.You ever wonder who picks up a piece with their fingers then changes their mind and puts it back?
The same place every TGT thread goes after a couple of dozen replies...Sam you ever wonder where your thread went????