wasabi story--anyone else heard?
May
I heard that in U.S., some hapless guy was dared into swallowing the
whole dollop of wasabi on his plate. He turned pale and started to
sweat, stumbled out of the place and fainted.
Eve Forward
Sheesh. *I've* done this. So have a couple friends of mine-- eaten the
whole dollop of wasabi, that is, not staggering around and fainting like
a wussy.
There's a bit of a burn, not much worse than you'd get from a
normal-sized dose of wasabi, and the only real trauma comes from not
having any more wasabi to have with the remainer of your meal.
The secret is, DO NOT GULP WATER. Don't take in any liquid. Eat
blob; put in mouth, smile around at horrified dining companions, and
swallow. Smile again at horrified dining companions. Casually take a sushi,
or a chunck of rice, NO SOY, and eat, chewing well before swallowing. Then
proceed as normal. (There may come a problem the next day on the toilet, but
sometimes not; depends on your digestion.)
If you gulp water, though, all bets are off. Something in the
combination of liquid and wasabi spreads the hot all over the mouth and
ignites the fumes to rush up your nose and then God help you. That's
probably what this possibly-mythical hapless guy did.
(yes, I've done it both ways. But when I drank water, even then
I didn't stagger and faint like a wussy.
I curled up in a ball under the table and whimpered for ten
minutes, but I didn't -faint-.)
:)
handy
> If you gulp water, though, all bets are off. Something in the
>combination of liquid and wasabi spreads the hot all over the mouth and
>ignites the fumes to rush up your nose and then God help you. That's
>probably what this possibly-mythical hapless guy did.
> (yes, I've done it both ways. But when I drank water, even then
>I didn't stagger and faint like a wussy.
Water? No, don't drink water, try Milk. Yes, if you eat anything
spicy water simply takes the oils and rubs it around your mouth. Milk,
however, is one of the real spicy food cures and somehow how gets
betwixt your skin and the wasabi.
Dave Fossett
Also, as an extra bit of advice if you find the sushi chef has been very
liberal with the wasabi under the sushi topping: breathe in through your
nose and breathe out through your mouth. This is quite effective in
preventing the embarrassing "my nose is on fire!" sensation.
--
_______________________________________________________________
Dave Fossett
E-mail: hqq0...@niftyserve.or.jp
Website: http://www.bekkoame.or.jp/~dolittle/shinkan/home.htm
_______________________________________________________________
gsm
In article <338A7D...@niftyserve.or.jp>, Dave Fossett
<hqq0...@niftyserve.or.jp> wrote:
>Also, as an extra bit of advice if you find the sushi chef has been very
>liberal with the wasabi under the sushi topping: breathe in through your
>nose and breathe out through your mouth. This is quite effective in
>preventing the embarrassing "my nose is on fire!" sensation.
Also a great way to learn how to do shots of liquor (Tequila, Whisky,
whatever) without gagging.
\\\--- Gerry
-------------------------------------------------
Fascists for Christ: Lying, thieving, cheating,
breaking laws, lives and skulls: all for the Glory of God!
Tomo & Julie M
My room-mate thought it was Japanese tooth paste... (pre-made tubed
one)
Although, I used muscle pain releaver for tooth paste before.
Tomo
Larry Margolis
In <3386B2...@concentric.net>, May <sha...@concentric.net> writes:
>I heard that in U.S., some hapless guy was dared into swallowing the
>whole dollop of wasabi on his plate. He turned pale and started to
>sweat, stumbled out of the place and fainted.
The first time I had sushi / sashimi, I didn't know what the
wasabi was - thought it was some sort of roe, and ate it all in
one bite. I didn't have any reaction like that. It sure did
clear my sinuses, though!
--
Larry Margolis, mar...@ibm.net
Norm Delson
Terry Tam wrote:
>
> Could anyone out there give me a contact for obtaining a professional
> quality sashimi knife.
>
> Many thanks
>
> Terry Tam
Hi Terry,
I was on a similar quest about a year ago. I wasted my money on a
sashimi knife identical to one recommended in a sushi book - long blade
with Japanese characters inscribed in blade and unfinished wooden
handle. I found it at an asian restaurant supplies shop in Atlanta.
Later, I found the same knife for more money at a Japanese grocery
store.
To make a long story short, I ended up throwing it away because of it's
poor quality and it couldn't hold a blade. My advice is spend some
extra money and buy a 6 or 8 inch Trident knife and a sharpener.
You can get these two items for between $70-$100 in Atlanta.
Tridents last a while, and believe me, it's a pleasure to work with a
quality knife.
Good Luck and Regards,
Norm Delson
Atlanta GA
gsm
>I was on a similar quest about a year ago. I wasted my money on a
>sashimi knife identical to one recommended in a sushi book - long blade
>with Japanese characters inscribed in blade and unfinished wooden
>handle. I found it at an asian restaurant supplies shop in Atlanta.
>Later, I found the same knife for more money at a Japanese grocery
>store.
>
>To make a long story short, I ended up throwing it away because of it's
>poor quality and it couldn't hold a blade. My advice is spend some
>extra money and buy a 6 or 8 inch Trident knife and a sharpener.
I, on the other hand, got a great Japanese carbon steel knife at a hardware
store in Little Tokyo in Los Angeles. It ran about $120, I think. It is
marvelous. I didn't even KNOW a knife could be this good.
It does have to be taken care of and sharpened. It certainly can hold an
edge in this house.
Dr Malcolm E.Parker
Terry
I don't know how easy they are to get in your neck of the woods, but I use a global knife for my sushi/sashimi preperations. They are quite beautiful aswell as practical things, being cast out of one piece of alloy (including the handle). They are perilously sharp and perfectly balanced. They are me by a samuri sword manufacturer in Japan (kind of appropriate) and cost a fortune...
Don't have the address of the company, but if you e-mail me, I could forward it.
Kill more fish !
-MAL
--
Dr Malcolm Parker | Home Address :
Department of Chemistry, | 48 George Road
University of Surrey, | Guildford,
Guildford, Surrey. GU2 5XH. UK. | Surrey.
Tel: (01483) 300800x2580 | GU1 4NR.
Fax: (01483) 259514 | Home Tel: (01483) 537209
email: m.e.p...@surrey.ac.uk |
Michael J Barnett
I agree. Get a good quality Wusdorf or even Chicago Cutlery instead of
a second rate knife sent over here from China.
If you get a chance to go to Japan there's a fantastic little knife
shop in Kyoto in the outdoor food market. It's named Artisku and has been
in the same location for four hundred years. The fourteenth and fifteenth
generations of the founder are now working there. They won't sell you a
top quality knife without proving you can use it and sharpen it properly.
Michael B
please remove (-no-spam) to reply
CDEP
Eve Forward wrote:
>
> In article <338c603a...@news.alt.net>, handy <ha...@redshift.com> wrote:
> >
> > Water? No, don't drink water, try Milk. Yes, if you eat anything
> >spicy water simply takes the oils and rubs it around your mouth. Milk,
> >however, is one of the real spicy food cures and somehow how gets
> >betwixt your skin and the wasabi.
>
> too weird for me. Raw fish and milk? Meow?
>
> Beer seems to help cut the spicyness a bit too. I agree with you though
> on the milk, as I have drank it as a remedy for Mexican hot foods.
The burning sensation from chili, wasabi, or any other spicy food, is
caused by the action of acids. Any low PH food, like milk, yoghurt, or
even ice cream, will balance the acids in your mouth. No-no's are
drinks or foods with high amounts of acid, like Coke =).
--
Under U.S. Code, Title 47, Chapter 5, Subchapter II, ß227, all
unsolicited commercial E-mail sent to my address from a U.S. account is
subject to a fee of $500.00 U.S. By E-mailing me you accept these terms.
cf. <http://www.law.cornell.edu/uscode/47/227.html>
Dave
>>Could anyone out there give me a contact for obtaining a professional
>>quality sashimi knife.
I use a ceramic knife made by Kyrocera. Perfectly stainless, imparts no
taste to any food, easy to clean, nasty-sharp and stays that way.
Look for a Cutlery Shoppe catalog.
Dave Vick
IATSE #274, Lansing MI
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WILF1
Try Professional Cutlery Direct at 800-859-6994. They have sashimi slicers
and others.
Mike
The faster you go the sooner you will catch up to someone who will slow you down!
"What 'IF'" Snakes Were Elected to Congress? They Would Outlaw Bullfrogs From Carrying 45's."
Any errors are my own and not the intent of this damn computer and its stupid software!
Evan Fribourg
> The burning sensation from chili, wasabi, or any other spicy food, is
> caused by the action of acids. Any low PH food, like milk, yoghurt,
> or
> even ice cream, will balance the acids in your mouth.
You do realize that a lower number on the pH scale means more
acidic. So, with 7 being neutral, the higher you go (7.1 - 14) would
mean that it would be more basic, counteracting the acids present.
I knew Chemistry was good for something. Never knew I would apply
it in a Sushi newsgroup. :)
Evan Fribourg
e...@usa.net
This Space Available
Besides, to kill any burning sensation from peppers or the like, a warm
fluid is what is best, such as tea. The problem is oils and cold fluids
will just flow over them without flushing them out of the tongue.
In article <Pine.SOL.3.96.970530104848.26013A-100000@gusun>, Leah Marcus
<mar...@gusun.georgetown.edu> wrote:
> Oh, please, wasabi goes away by itself! It is a nasal spice as opposed to
> a throat or tongue spice. It goes away.
>
> Leah
>
> http://www.georgetown.edu/users/marcusl
>
> On Sun, 25 May 1997, Eve Forward wrote:
>
> > In article <338c603a...@news.alt.net>, handy <ha...@redshift.com>
wrote:
> > >
> > > Water? No, don't drink water, try Milk. Yes, if you eat anything
> > >spicy water simply takes the oils and rubs it around your mouth. Milk,
> > >however, is one of the real spicy food cures and somehow how gets
> > >betwixt your skin and the wasabi.
> >
> > Somehow the thought of eating sushi with a big glass of milk is just
> > too weird for me. Raw fish and milk? Meow?
> >
> > Beer seems to help cut the spicyness a bit too. I agree with you though
> > on the milk, as I have drank it as a remedy for Mexican hot foods.
> >
> >
> >
> >
> >
THE HIEN GROUP
"I built a house out of Hien and fooled no-one"
Charles Demas
CDEP <nospa...@dynamite.com.au> wrote:
>The burning sensation from chili, wasabi, or any other spicy food, is
>caused by the action of acids. Any low PH food, like milk, yoghurt,
>or even ice cream, will balance the acids in your mouth.
The burning sensation caused by chile peppers in chili is not caused by
an acid, but by capsaicin (as well as other related compounds, -oids).
This is a subject of much discussion on the chile-heads mailing list, as
one might imagine. The effect of wasabi is caused by a different
compound, not capsaicin though.
From an online dictionary:
|| Pronunciation: kap-'sA-&-s&n
|| Function: noun
|| Etymology: irregular from New Latin Capsicum
|| Date: circa 1890
|| : a colorless irritant phenolic amide C18H27NO3 that is found in
|| various capsicums and that gives hot peppers their hotness
Capsaicin is fat and alcohol soluble, but not soluble in water, so
milk and beer work to wash it away, but cola and water are no help.
Bread also helps.
Chuck Demas
Needham, Mass.
--
Eat Healthy | _ _ | Nothing would be done at all,
Stay Fit | @ @ | If a man waited to do it so well,
Die Anyway | v | That no one could find fault with it.
de...@tiac.net | \___/ | http://www.tiac.net/users/demas
Thomas Keener
CDEP <nospa...@dynamite.com.au> wrote:
>The burning sensation from chili, wasabi, or any other spicy food, is
>caused by the action of acids. Any low PH food, like milk, yoghurt, or
>even ice cream, will balance the acids in your mouth.
^^^^^^^^^
That's why I always order wasabi ice cream after my meal.
--
TomK keen...@cts.com
handy
>>The burning sensation from chili, wasabi, or any other spicy food, is
>>caused by the action of acids. Any low PH food, like milk, yoghurt, or
>>even ice cream, will balance the acids in your mouth.
> ^^^^^^^^^
>That's why I always order wasabi ice cream after my meal.
Hold your nose, you can eat anything that way.
Dunno about the acid/spice idea. But notice if you hold your nose
closed how easy it is?
BrightLight
Try a citrus based drink/fresh fruit.
Favorite cure here.
Peter J Dadalt
The burning sensation from wasabi and other pepper related items is from a
class of compounds called (unsure of the spelling) capsicain or
capsicoids. They act directly on the nerves on tha taste buds, and once
they have, even if you removed *all* traces of the compound, it takes
approximately 5 minutes for the sensation to fade. They are alcohol
soluble, so one possible fix would be a warm alcoholic drink like
sake. Of course, enough of that, and who cares how hot it is ;).