Trader Joe's Sushi - No

[Kent]

Trader Joe's has a very nice looking plate of sushi in their cooler for
$5.99. It's a terrible product. All the fish is cooked. The rice is mushy.
The sushi is half size.

Kent

[James Silverton]

Trader Joe's is "made fresh daily" while decent sushi shouldn't be more
than 2 hours old.

--


James Silverton, Potomac

I'm *not* not.jim....@verizon.net

[Pico Rico]

"James Silverton" <not.jim....@verizon.net> wrote in message
news:jabof2$gaa$3...@dont-email.me...

> On 11/20/2011 2:46 PM, Kent wrote:
>> Trader Joe's has a very nice looking plate of sushi in their cooler for
>> $5.99. It's a terrible product. All the fish is cooked. The rice is
>> mushy.
>> The sushi is half size.
>>
>> Kent
>>
>>
>>
> Trader Joe's is "made fresh daily" while decent sushi shouldn't be more
> than 2 hours old.

it may be "made" fresh daily, but does that mean it is no more than a day
old when they sell it?

[sf]

On Sun, 20 Nov 2011 11:46:08 -0800, "Kent" <keh...@ana.yahoo.com>
wrote:

> Trader Joe's has a very nice looking plate of sushi in their cooler for
> $5.99. It's a terrible product. All the fish is cooked. The rice is mushy.
> The sushi is half size.
>

I don't like any sushi made outside of a restaurant. The newly
remodeled Safeway near us even has sushi makers on staff and hubby
bought a package to see how it was. Ugh. Not doing that again.

--

Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.

[jcdill]

On 20/11/11 2:27 PM, sf wrote:
> The newly
> remodeled Safeway near us even has sushi makers on staff

A few weeks ago, I stopped in at an in-Safeway Starbucks hoping to buy a
hot breakfast sandwich, but they didn't have an oven and didn't
carry/sell the breakfast sandwiches. The barista told me I could get a
hot breakfast sandwich from the Safeway deli instead. At the deli there
was a guy dressed in sushi-chef attire with the white coat with a sash,
and a headband, and he made my breakfast sandwich. It was obvious that
he was brand new, had almost no familiarity with the deli, where things
were kept, how to operate the system to print out the label, etc. and he
was definitely not adept with a knife. He wasn't Asian or Japanese -
the only thing remotely Japanese about his appearance (aside from his
uniform) was that he had short straight black hair. His food handling
and glove wearing practices were sub-optimal, not *quite* worrisome
enough for me to just walk out instead of buying my sandwich, but left
me concerned about shopping there again. The idea of calling someone
like this a "sushi chef" is laughable. He's no more a sushi chef than
someone wearing the same garb on 10/31.

jc

[Peter Lawrence]

On 11/20/11 3:55 PM, jcdill wrote:
>
> The idea of
> calling someone like this a "sushi chef" is laughable. He's no more a sushi
> chef than someone wearing the same garb on 10/31.

Maybe California should require that all sushi chefs be licensed by the
state like some other professions.


- Peter

[sf]

On Sun, 20 Nov 2011 15:55:49 -0800, jcdill <jcdill...@gmail.com>
wrote:

Are you sure he was called a trained sushi "chef"? Sushi maker is a
good enough term for me... although the guy I saw did fit the
stereotype because he was Asian. I didn't think he was a rank
beginner, but I didn't think he was particularly good because he
wasn't fast enough.

[jcdill]

On 20/11/11 7:15 PM, sf wrote:

> Are you sure he was called a trained sushi "chef"?

I have no idea what he was "called" but it was clear that they wanted to
imply that he was a sushi chef and not just some guy with almost no
training who puts things together from ingredients that someone else
preps in the back. If this was any other business he'd be paid minimum
wage, but I believe Safeway is a union shop so he's making whatever is
starting wage for the Safeway deli job.

jc

[Golden California Girls]

Isn't it the same stuff as in Costco or has TJ's changed suppliers?

[sf]

On Sun, 20 Nov 2011 19:30:14 -0800, jcdill <jcdill...@gmail.com>
wrote:

My attitude is different. I know he's just some guy with minimal
training in a white coat that evokes "sushi restaurant". The butchers
wear white coats too, but surely you realize that all they do is take
the meat out of cryovac packaging and slice it up... if they do that
much.

[sf]

No idea. After you've tasted one of those premade sushi trays, you've
tasted them all. I don't understand why they're still around, but
somebody must like them.

[Travis James]

On 11/20/11 2:27 PM, sf wrote:

> On Sun, 20 Nov 2011 11:46:08 -0800, "Kent"<keh...@ana.yahoo.com>
> wrote:
>
>> Trader Joe's has a very nice looking plate of sushi in their cooler for
>> $5.99. It's a terrible product. All the fish is cooked. The rice is mushy.
>> The sushi is half size.
>>
> I don't like any sushi made outside of a restaurant. The newly
> remodeled Safeway near us even has sushi makers on staff and hubby
> bought a package to see how it was. Ugh. Not doing that again.
>

The only grocery store sushi I've liked is a local market in Fresno
(called The Market) and Whole Foods having good luck with both Fresno
and Cupertino locations.

[axlq]

My rule is: Don't buy sushi unless the person who makes it is
visible somewhere on the premises.

The lady who makes the sushi at the Mountain View Whole Foods, if
you can catch her, will make reasonably priced, good fresh sushi
however you like. Occasionally I'll buy it there but in general I
agree with others, you're better off in a restaurant.