sushi
RichD
What is the ginger for?
What are recommended wines with sushi?
--
Rich
notbob
> Where does wasabi come from?
The wasabi root.
> What is the ginger for?
To cleanse the palate between bites.
> What are recommended wines with sushi?
Saki.
nb
> --
> Rich
>
AyTee
> On 2007-07-22, RichD <r_delaney2...@yahoo.com> wrote:
>
> > Where does wasabi come from?
>
> The wasabi root.
>
> > What is the ginger for?
>
> To cleanse the palate between bites.
>
> > What are recommended wines with sushi?
>
> Saki.
>
> nb
>
> > --
> > Rich
Sparkling wines can work pretty well with sushi. I like sushi with
Marlborough sauvignon. Sake is probably more traditional, but I know
little about it, except that sake is not really wine -- more related
to beer. Come to think of it, beer goes great with sushi.
Andy
bitter anko
> On 2007-07-22, RichD <r_delaney2...@yahoo.com> wrote:
>
> > Where does wasabi come from?
>
> The wasabi root.
>
> > What is the ginger for?
>
> To cleanse the palate between bites.
>
> > What are recommended wines with sushi?
>
> Saki.
>
> nb
>
>
>
> > --
>
> - -
Sake or some good white wine.
Try Daiginjo.
http://images.google.com/images?hl=en&q=daiginjo&um=1&sa=N&tab=wi
It's slightly expensive but it's better.
bitter anko
The Gari ginger is for refreshing one's mouth. It removes the taste of
stuff you ate before, then makes you ready for other stuff. It's like
eatable ginger ale.
Paul M. Cook
"notbob" <not...@nothome.com> wrote in message
news:kc6dnahdZMtPbD_b...@comcast.com...
> On 2007-07-22, RichD <r_dela...@yahoo.com> wrote:
>> Where does wasabi come from?
>
> The wasabi root.
It's horseradish. Also called daikon radish.
>> What is the ginger for?
>
> To cleanse the palate between bites.
It is also a digestive and settles the stomach.
>> What are recommended wines with sushi?
> Saki.
Sake, I do believe. I prefer beer with sushi. The two are a perfect match.
A nice dry beer, like a high adjunct Japanese beer is the best.
Paul
Steve Kramer
> Where does wasabi come from?
In the US, the stork brings it. In the UK it's found under a cabbage leaf.
> What is the ginger for?
Fred.
> What are recommended wines with sushi?
Honeyyyyy, when are we going to Florrridaaaa?
Wasabi is a small root grown in very cool wet environments. Until
recently, it was only grown in Japan and Korea, but about 10-15 years
ago a northern California farmer was able to commercially grow wasabi in
the US.
Ginger is used for four purposes; to cleanse the pallet between
different flavors of sushi, as a vegetable eaten along with sushi, as a
flavoring in cooking, and.... get ready for this... as a great way to
prevent motion sickness!! (sea sickness, car sickness, air, etc.,) Even
ginger snaps work, as does ginger ale, and crystallized ginger candy.
Many people undergoing chemotherapy are now using ginger to prevent the
associated nausea!
While sake is the traditional wine, many people prefer a dark beer. The
sake can be drunk warm or cold depending upon the season. The beer is
best served cold.
Steve Kramer
"PhotoEnvisions" Photography
Chiang Mai, Thailand
http://www.photoenvisions.com
--
Posted via a free Usenet account from http://www.teranews.com
Jose
surprise there. However, I also found a zinfandel that was so spicy as
to be (IMHO) borderline defective, worked extremely well and stood up to
the wasabi. IIRC it was the 1997 Lolonis Zinfandel - great with Maguro
(sushi tuna), hot Italian sausage, and other very spicy foods, but
overpowers anything else.
Jose
--
You can choose whom to befriend, but you cannot choose whom to love.
for Email, make the obvious change in the address.
Dave Fossett
> "notbob" <not...@nothome.com> wrote in message
> news:kc6dnahdZMtPbD_b...@comcast.com...
>> On 2007-07-22, RichD <r_dela...@yahoo.com> wrote:
>>> Where does wasabi come from?
>>
>> The wasabi root.
>
> It's horseradish. Also called daikon radish.
Wasabi, horseradish, and daikon are three entirely different things,
although wasabi and horseradish do taste very similar (which is why
horseradish is often referred to as "Western wasabi" in Japanese and wasabi
is referred to as "Japanese horseradish" in English).
--
Dave Fossett
Saitama, Japan
James Silverton
PMC> "notbob" <not...@nothome.com> wrote in message
PMC> news:kc6dnahdZMtPbD_b...@comcast.com...
??>> On 2007-07-22, RichD <r_dela...@yahoo.com> wrote:
??>>> Where does wasabi come from?
??>>
??>> The wasabi root.
PMC> It's horseradish. Also called daikon radish.
??>>> What is the ginger for?
??>>
??>> To cleanse the palate between bites.
PMC> It is also a digestive and settles the stomach.
??>>> What are recommended wines with sushi?
??>> Saki.
PMC> Sake, I do believe. I prefer beer with sushi. The two
PMC> are a perfect match. A nice dry beer, like a high adjunct
PMC> Japanese beer is the best.
First let me say that I like beer with sushi. Practically any
non-sweet beer will do but my preference is for Japanese beers,
particularly the "dry" ones. I believe Japanese do drink beer
with sushi but I think tea is more usual or even water. I prefer
to drink *cold* sake before eating and, again, I believe this is
the Japanese custom.
James Silverton
Potomac, Maryland
E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not
Kyle
> Where does wasabi come from?
Japanese horseradish.
> What is the ginger for?
It's a palate cleanser.
> What are recommended wines with sushi?
It's better with beer or sake, IMO.
Kyle
I agree about beer & sushi. Yes, Sake is more of a beer than a wine
in that it's fermented from grains rather than grapes. It's stronger
than a typical beer and it's not seasoned w/ hops.
Chairman Mao says:
"bitter anko" <kaz...@hotmail.com> wrote in message
news:1185087459....@d30g2000prg.googlegroups.com...
Ken Blake
> On 2007-07-22, RichD <r_dela...@yahoo.com> wrote:
> > Where does wasabi come from?
>
> The wasabi root.
Actually, most "wasabi" you get in sushi bars is really just
horseradish and green food coloring. Real wasabi is very expensive.
Some high-class sushi bars have it, but you have to ask for it, and be
prepared to pay a significant amount of extra money, perhaps as much
as $25US.
> > What is the ginger for?
>
> To cleanse the palate between bites.
>
> > What are recommended wines with sushi?
>
> Saki.
Three points:
1. It's spelled "sake," with an "e" at the end.
2. Because it's made from rice (a grain), not fruit, sake is actually
an uncarbonated *beer*, not a wine at all.
3. Traditionally, sake is drunk with sashimi, but never with sushi.
The Japanese feel that sake with sushi is rice with rice, and don't go
together.
I normally drink either tea or beer with sushi (both are traditional),
but I've occasionally had it with wine. I think a crisp white wine,
like a sauvignon blanc, works.
But untraditional as it may be, I don't mind sake with sushi either.
--
Ken Blake
Please Reply to the Newsgroup
-bwg
My favorite is shots of ice cold vodka.
-bwg
James Silverton
??>> On 2007-07-22, RichD <r_dela...@yahoo.com> wrote:
??>>> Where does wasabi come from?
??>>
??>> The wasabi root.
KB> Actually, most "wasabi" you get in sushi bars is really
KB> just horseradish and green food coloring. Real wasabi is
KB> very expensive. Some high-class sushi bars have it, but you
KB> have to ask for it, and be prepared to pay a significant
KB> amount of extra money, perhaps as much as $25US.
My normal reference for all "spices" is Gernot Katter. His
article on wasabi is
http://www.uni-graz.at/~katzer/engl/Wasa_jap.html
It is a bit of a stretch to call wasabi a spice but anyway! One
or two interesting things are that it *is* diffficult to grow
(even if virgins in kimonos are not essential) and consequently
the real thing is expensive. Nothing disagrees with what you say
but the page makes interesting reading.
Nexis
news:1185083408.4...@i38g2000prf.googlegroups.com...
Real wasabi is a root, also known as Japanese horseradish. Almost all sushi bars,
however, serve imitation wasabi, made from regular horseradish. If you can find real
wasabi, even powdered, you should try it at least once.
The ginger is served to cleanse the palate between different varieties of sushi.
The wine, well, I can't help you there...I don't drink wine :) Alot of people drink
saki with sushi, I myself drink tea, either green or oolong.
kimberly
--
http://one.revver.com/watch/324733/flv/affiliate/99865
"I think that's my bathing suit. Is that one of my bathing suits? That is totally my
bathing suit"
Ken Blake
<not.jim....@verizon.not> wrote:
> Ken wrote on Sun, 22 Jul 2007 10:12:41 -0700:
>
> ??>> On 2007-07-22, RichD <r_dela...@yahoo.com> wrote:
> ??>>> Where does wasabi come from?
> ??>>
> ??>> The wasabi root.
>
> KB> Actually, most "wasabi" you get in sushi bars is really
> KB> just horseradish and green food coloring. Real wasabi is
> KB> very expensive. Some high-class sushi bars have it, but you
> KB> have to ask for it, and be prepared to pay a significant
> KB> amount of extra money, perhaps as much as $25US.
>
> My normal reference for all "spices" is Gernot Katter. His
> article on wasabi is
> http://www.uni-graz.at/~katzer/engl/Wasa_jap.html
> It is a bit of a stretch to call wasabi a spice but anyway! One
> or two interesting things are that it *is* diffficult to grow
> (even if virgins in kimonos are not essential) and consequently
> the real thing is expensive. Nothing disagrees with what you say
> but the page makes interesting reading.
Yes, it is interesting, thanks.
Paul M. Cook
"Steve Kramer" <st...@seatraveler.com> wrote in message
news:46a3098d$0$16335$8826...@free.teranews.com...
> RichD wrote:
> > Where does wasabi come from?
>
> In the US, the stork brings it. In the UK it's found under a cabbage leaf.
>
> > What is the ginger for?
>
> Fred.
>
> > What are recommended wines with sushi?
>
> Honeyyyyy, when are we going to Florrridaaaa?
>
> Wasabi is a small root grown in very cool wet environments. Until
> recently, it was only grown in Japan and Korea, but about 10-15 years
> ago a northern California farmer was able to commercially grow wasabi in
> the US.
>
> Ginger is used for four purposes; to cleanse the pallet between
> different flavors of sushi, as a vegetable eaten along with sushi, as a
> flavoring in cooking, and.... get ready for this... as a great way to
> prevent motion sickness!! (sea sickness, car sickness, air, etc.,) Even
> ginger snaps work, as does ginger ale, and crystallized ginger candy.
> Many people undergoing chemotherapy are now using ginger to prevent the
> associated nausea!
>
> While sake is the traditional wine, many people prefer a dark beer. The
> sake can be drunk warm or cold depending upon the season. The beer is
> best served cold.
If you ever eat too much and get that awful bloat feeling and you wish you
could just purge it all, squeeze some ginger into a glass, a little is all
you need, then add some cold club soda. It really helps settle the stomach
quickly.
Paul
Chairman Mao says:
What about some type of European wine?
"bitter anko" <kaz...@hotmail.com> wrote in message
news:1185086993....@d30g2000prg.googlegroups.com...
Blair P. Houghton
>Where does wasabi come from?
Sushi Chefs' noses.
>What is the ginger for?
Cleaning up after you're done.
>What are recommended wines with sushi?
"MAaaaaaaAAAh! I wanted my own California Roll!"
and
"But it's not COOOKED!"
--Blair
Blair P. Houghton
>On 2007-07-22, RichD <r_dela...@yahoo.com> wrote:
>> Where does wasabi come from?
>
>The wasabi root.
Real wasabi does. But that green paste isn't real
wasabi. It comes from a tub of powdered ground
horseradish with artificial coloring.
>> What is the ginger for?
>
>To cleanse the palate between bites.
And the miso soup is meant to be drunk with
the meal and finished at the end.
>> What are recommended wines with sushi?
>
>Saki.
Sake. The good stuff is served cold.
I've seen Japanese people having white wine or Budweiser
with their sushi. I think the latter was just someone
being polite or adventurous.
--Blair
Blair P. Houghton
>A nice dry beer, like a high adjunct Japanese beer is the best.
Sake is for sashimi.
Beer is for sushi.
The idea is, since sake is made from rice, you don't
need more rice with the rice in the sushi.
It's picky. Most sushi bars would be just as happy if
you got the Sake Bomber (a small hot sake and a big beer).
I once ordered water, beer, sake, and miso soup, and the
Japanese guy next to me made a comment that informed me
that I'd just ordered four drinks for one meal.
--Blair
ravenlynne
> I've seen Japanese people having white wine or Budweiser
> with their sushi. I think the latter was just someone
> being polite or adventurous.
>
> --Blair
Why would you have budweiser when you COULD have Kirin? Or Sapporo? I
guess it's just personal taste.
--
-Gina in Italy
Bimbo of the Death Sun #1
"evil government scientist Dirk Benedict."
- Anim8rFSK
bitter anko
> Any good Anglo-Saxon/Japanese Sushi resteraunts?
>
> What about some type of European wine?
"Black cat", German white wine. I like one of those.
bitter anko
> Anglo-Saxon's enjoy Sushi and a cute JP girl.
It doesn't matter whether he is Anklo-Saxon or Anglo-Saxon, a food is
a food.
Potblak
Australia exports heaps of it to Japan.
Don't ya just love it?
>
>
>
> Rich
>
RichD
> > What are recommended wines with sushi?
>
> Honeyyyyy, when are we going to Florrridaaaa?
Not that kind of JAP...
> Ginger is used for four purposes; to cleanse the pallet between
> different flavors of sushi,
Are you suppose to chew it and spit out,
swallow it, or what?
How come it's never served with any other
cuisine, besides Japanese?
--
Rich
Dave Fossett
> Are you suppose to chew it and spit out,
> swallow it, or what?
Just eat it like anything else. No big deal.
RichD
> 3. Traditionally, sake is drunk with sashimi, but never
> with sushi. The Japanese feel that sake with sushi is rice
> with rice, and don't go together.
By that logic, one wouldn't drink a sweet wine with
a sweet dessert.
--
Rich
ravenlynne
Not really the same thing.
--
-Gina in Italy
http://www.myspace.com/ravenlynne1975
"I'm a psychopath with super powers and you're my girl!"
- Mr. Hyde, Jekyll.
Dr. Jekyll: Ever killed anyone, Benjamin?
Benjamin: Not personally. I have people.
Dr. Jekyll: You're missing out. It's like sex. Only there's a winner.
Cindy Hamilton
> On Jul 22, Steve Kramer <st...@seatraveler.com> wrote:
>
> > > What are recommended wines with sushi?
>
> > Honeyyyyy, when are we going to Florrridaaaa?
>
> Not that kind of JAP...
>
> > Ginger is used for four purposes; to cleanse the pallet between
> > different flavors of sushi,
>
> Are you suppose to chew it and spit out,
> swallow it, or what?
Chew and swallow it. Think of it as a thinly sliced pickle.
Frankly, when I'm feeling barbaric (and no one is looking),
I lay a slice on top of a piece of California roll and eat it
that way. Of course, California roll is not authentic, so
I don't feel bad about breaking the rules with it.
> How come it's never served with any other
> cuisine, besides Japanese?
Because it's a Japanese condiment.
Cindy Hamilton
Chairman Mao says:
Come on think hard and give me a Classic Anklo IJA militant response.
"bitter anko" <kaz...@hotmail.com> wrote in message
news:1185170226.4...@x40g2000prg.googlegroups.com...
Ken Blake
wrote:
Although I don't think it's really the same thing at all, I'm not
crazy about the logic either. But traditions tend to have a life of
their own, and often defy logic.
As I think I said earlier, I sometime *do* drink sake with sushi.
Blair P. Houghton
>Blair P. Houghton wrote:
>> I've seen Japanese people having white wine or Budweiser
>> with their sushi. I think the latter was just someone
>> being polite or adventurous.
>
>guess it's just personal taste.
Japanese visitor being culturally deferential in a sushi
bar in America.
Pretty much the same reason you'd have a Tsing-tao in a
Chinese restaurant, even though Tsing-tao is swill.
--Blair
Hunt
r_dela...@yahoo.com says...
>
>Where does wasabi come from?
>
>What is the ginger for?
>
>
>Rich
Wasabi is basically a Japanese horseradish paste, and the pickled ginger is
often placed atop a dollop of it on some sushi dishes.
For the best match, in my experience, look towards a fruit-driven SB. I like
the Groth Napa, which is readily available and at not too high a price-point.
I'd also quickly consider a Brut Rosé.
Hunt
sf
>In article <1185083408.4...@i38g2000prf.googlegroups.com>,
>r_dela...@yahoo.com says...
>>
>>Where does wasabi come from?
>>
>>What is the ginger for?
>>
>>What are recommended wines with sushi?
>>
>>--
>>Rich
>
>Wasabi is basically a Japanese horseradish paste, and the pickled ginger is
>often placed atop a dollop of it on some sushi dishes.
>
>For the best match, in my experience, look towards a fruit-driven SB.
good choice. The wine lovers term is "fruit forward". Personally,
the cheap wines I like at inexpensive restaurants are Inglenook and
(shade your eyes and stifle that gasp) Carlo Rossi. They are sold as
"house wine", with no brand attribution.
>I like the Groth Napa, which is readily available and at not too high a price-point.
Haven't heard of that winery. It sells for $18 a bottle on their web
site, so it sells for at least double in restaurants. "Sushi" isn't a
meal where I spend a lot of money on wine.
>
>I'd also quickly consider a Brut Rosé.
>
Brute Rosé? You mean Iron Horse? It retails for $50 at the source.
No thanks. Sushi is supposed to be an inexpensive meal. A $50 wine
would be twice what the total for 2 of us is for food.
--
Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.
Fred
> Brute Rosé? You mean Iron Horse? It retails for $50 at the source.
> No thanks. Sushi is supposed to be an inexpensive meal. A $50 wine
> would be twice what the total for 2 of us is for food.
You object to paying more for wine than for food? This is not the newsgroup
for you. It was my friend's turn to pay for dinner. The check was about
$100. The wine I brought was over $200. It is far from uncommon for someone
in this group to spend much more on the wine for a meal than the food.
Fred.
Lawrence Leichtman
wrote:
Chilled Premium Sake is still my favorite with sushi.
James Silverton
PA> On 2007-09-05, sf <sf> wrote:
??>> On 5 Sep 2007 02:52:41 GMT, no...@hunt.com (Hunt) wrote:
??>>
??>>> I like the Groth Napa, which is readily available and at
??>>> not too high a price-point.
??>>
??>> Haven't heard of that winery. It sells for $18 a bottle
??>> on their web site, so it sells for at least double in
??>> restaurants. "Sushi" isn't a meal where I spend a lot of
??>> money on wine.
??>>>
??>>> I'd also quickly consider a Brut Rosé.
??>>>
??>> Brute Rosé? You mean Iron Horse?
PA> Brut Rosé is a category which includes multiple wines which
PA> vary in price. Iron Horse does indeed produce one, as do
PA> Roederer and Fleury and many others.
??>> No thanks. Sushi is supposed to be an inexpensive meal.
PA> Says who?
I wouldn't dream of drinking expensive wines or even expensive
sakes with sushi but a sushi meal's price can exceed $50 in very
good places. I haven't been there but isn't Nobu in New York an
example? Around here, the Zagat guide lists several sushi places
with meal prices in excess of $40 and one at $65. For myself, I
drink beer, especially dry Japanese ones but I am told that many
Japanese don't drink much besides tea with sushi. As for sakes,
I like good, cold sake *before* eating sushi.
Sushi *was* an inexpensive snack finger food eaten from street
stands in Tokyo and the only drink was tea and fingers were
often rinsed in the tea after eating! Sushi moved indoors and
upscale in the 1950s.
Ken Blake
<not.jim....@verizon.not> wrote:
> I wouldn't dream of drinking expensive wines or even expensive
> sakes with sushi but a sushi meal's price can exceed $50 in very
> good places.
Easily! It can even easily exceed $50 is some not-so-very-good places.
James Silverton
??>> I wouldn't dream of drinking expensive wines or even
??>> expensive sakes with sushi but a sushi meal's price can
??>> exceed $50 in very good places.
KB> Easily! It can even easily exceed $50 is some
KB> not-so-very-good places.
Can't really argue but some people's capacity for sushi is
greater than others and is sometimes amazing! My son is one of
them as I discovered :-)
Ken Blake
<not.jim....@verizon.not> wrote:
> Ken wrote on Wed, 05 Sep 2007 11:52:25 -0700:
>
> ??>> I wouldn't dream of drinking expensive wines or even
> ??>> expensive sakes with sushi but a sushi meal's price can
> ??>> exceed $50 in very good places.
>
> KB> Easily! It can even easily exceed $50 is some
> KB> not-so-very-good places.
>
> Can't really argue but some people's capacity for sushi is
> greater than others and is sometimes amazing!
Sure. As with any other kind of food.
> My son is one of
> them as I discovered :-)
Mine too (not to mention me). Also my 12-year-old grandson's. For his
birthday, my wife and I just took our grandson and his parents to
their favorite sushi bar. The tab was *well* over $50 a person.
My grandson drank water, I drank hot sake (non-traditional with sushi,
but I like it anyway) and everyone else drank beer. And yes, the beer
and sake raised the cost.
sf
This was xposted so I am replying from a different ng and yes, I *do*
object paying more for the wine than food.
sf
<flower...@yahoo.com> wrote:
>On 2007-09-05, sf <sf> wrote:
>
>> No thanks. Sushi is supposed to be an inexpensive meal.
>
>Says who?
Says me. Sushi is in the Chinese, Vietnamese, Mexican category.
Hunt
Not sure about the "inexpensive" part. We turn Nobu (not THAT Nobu) loose with
his omakase menu and the fare is usually US$250+ for food for two, and the
wine tab is closer to US$300, but the time we're done.
If I wanted to go cheap, I'd skip the wine and just do water, but then wine is
part of all of my meals.
Sorry if my suggestions offended you.
Hunt
Hunt
>
>On Wed, 5 Sep 2007 11:41:56 -0400, Paul Arthur
><flower...@yahoo.com> wrote:
>
>>On 2007-09-05, sf <sf> wrote:
>>
>>> No thanks. Sushi is supposed to be an inexpensive meal.
>>
>>Says who?
>
>Says me. Sushi is in the Chinese, Vietnamese, Mexican category.
Strange, I do not recall the OP asking for wine recs. in the under US$4/btl @
restaurant prices. If you want cheap, then do it. Otherwise, maybe you can
share a list of *drinkable* wines that do pair with sushi.
Hunt
sf
Check your "newsgroups" carefully. Apparently this was xposted mid
thread - so blame the person in your group who though it would be good
idea. I'm not changing my opinion, no matter how much money you're
willing to waste.
sf
>Not sure about the "inexpensive" part. We turn Nobu (not THAT Nobu) loose with
>his omakase menu and the fare is usually US$250+ for food for two, and the
>wine tab is closer to US$300, but the time we're done.
>
>If I wanted to go cheap, I'd skip the wine and just do water, but then wine is
>part of all of my meals.
>
>Sorry if my suggestions offended you.
>
I am not offended, I am simply agast that you're so ingornat about
Steve Pope
>In article <cresd391k7omt8p3s...@4ax.com>, sf says...
>>On 5 Sep 2007 02:52:41 GMT, no...@hunt.com (Hunt) wrote:
>>>I'd also quickly consider a Brut Rosé.
>>Brute Rosé? You mean Iron Horse? It retails for $50 at the source.
>>No thanks. Sushi is supposed to be an inexpensive meal. A $50 wine
>>would be twice what the total for 2 of us is for food.
Unfortunately I have trouble finding a good Champagne these days
for less than $50 to $70, particularly a Rosé. And I have trouble
finding a sparkling wine I like that isn't a Champagne.
It is a good pairing with sushi, in my opinion. However it
had better be above-average sushi if its going to share my
attention with a nice Champagne. In the current market, most
sushi is probably not of the quality level I'd like for something
like that.
Steve
Mark Lipton
> Unfortunately I have trouble finding a good Champagne these days
> for less than $50 to $70, particularly a Rosé. And I have trouble
> finding a sparkling wine I like that isn't a Champagne.
Steve,
I don't know what your tastes are in Champagne, but two "value"
producers for my tastes are Jacquesson and Pierre Peters. So far as I'm
aware, neither does a Rosé, though. If you provide a few names of
producers you like (regardless of price) that might assist a few afw
denizens in coming up with lower priced alternatives.
Mark Lipton
--
alt.food.wine FAQ: http://winefaq.hostexcellence.com
Hunt
>
>On 6 Sep 2007 03:59:34 GMT, no...@hunt.com (Hunt) wrote:
>
>>Not sure about the "inexpensive" part. We turn Nobu (not THAT Nobu) loose
with
>>his omakase menu and the fare is usually US$250+ for food for two, and the
>>wine tab is closer to US$300, but the time we're done.
>>
>>If I wanted to go cheap, I'd skip the wine and just do water, but then wine
is
>>part of all of my meals.
>>
>>Sorry if my suggestions offended you.
>>
>I am not offended, I am simply agast that you're so ingornat about
>food.
Thanks for your enlightenment, re food. I'm certain that you are a font of
knowledge - especially based on your comments so far.
Hunt
Bobo Bonobo®
> In article <jg0vd35dj5s4q2fdqdhi1h4lcslb54o...@4ax.com>, sf says...
An "ingornat" "font of knowledge."
>
> Hunt
--Bryan
Mark Lipton
> An "ingornat" "font of knowledge."
... who is also "agast." A master of irony, it would seem.
North@oyama.bc.ca Vernon North
says...
> Bobo Bonobo® wrote:
>
> > An "ingornat" "font of knowledge."
>
> ... who is also "agast." A master of irony, it would seem.
>
veritable font of irony. ;-)
Verno
JohnK
to the sushi newsgroup?
"Potblak" <Inv...@Invalid.net> wrote in message
news:46a48908$0$31400$5a62...@per-qv1-newsreader-01.iinet.net.au...
> Wasabi is good old bloody hot Japanese or Asian horseradish.
> Australia exports heaps of it to Japan.
> Don't ya just love it?
> "RichD" <r_dela...@yahoo.com> wrote in message
> news:1185083408.4...@i38g2000prf.googlegroups.com...
UC
> Where does wasabi come from?
>
> What is the ginger for?
>
> What are recommended wines with sushi?
Go away, moron...
>
> --
> Rich