Tundras live: Dumb Dad Jokes, Incorrect Opinions, and Relationship Advice.

And we don't have ports all up and down the east coast, west coast and the gulf? Plenty of fresh fish is eaten in the states. And plenty of well trained chefs make it daily.

edit: And you living somewhere for even a decade or more doesn't not make your distorted definition of "real" a truth. Real is defined by technique. And how the rice is prepared.

 

Wouldn't that be "Pink Eye(d) Girl" in that context?

 

600k

 

Question though, is the dude talking about a 'brown eyed' girl, or is he referring to a girl who's cool w/having her starfish played with??

 

The debate isn't about what's fresh. It's whether fresh is required to be "real" sushi. Given that stuff like tuna is frozen on the boat before it even gets back to shore, I am inclined to think that freezing fish doesn't magically make it not "real" sushi.

 

Short lived? 1800+ days. I lived off base. A Marine Sgt. I traveled all over Japan. You go to Japan and tell the sushi/sashimi masters there that you know your shit. They'd fight you. Back off and take a toke. Just sayin

 

Go to a Japanese or Phillipino "wet market". You know, where the fish are still flipping around because they're right off the boat. I know what fresh is. That's "real" fresh.

 

I will throw this out there-

Being landlocked doesn't keep fresh, never frozen sushi/seafood away any more.

Many restaurants overnight their orders. It hits the tables as quick as it does in the town where it was caught.

I'm sure one pays more but the freshness can be matched.

As you were..

Ready, FIGHT!

 

Yep. Ted's Montana Grill in Aurora has a great cod sandwich. Flown in fresh from the east coast. Excellent, but you pay for it. Big time. Fresh CO bison meatloaf to die for too.

 

Well now your moving the goal post from "real" to "real fresh." No one is denying you can get fresher fish on a coast. That was never debated because no one here is stupid. You originally stated

in response to a post that clearly stated that fresh would be coastal but that didn't make inland sushi not "real" sushi.

 

Yes. And we also have plenty of fresh fish that hits markets daily from the boat.

You brought up this topic not me. I'm just pointing out that your definition of real isn't relevant no matter how long you lived there. Seems like it's you that might need a toke to bring you back down...

I'm 1000 percent certain this guy, whom I've dined with and personally know, has more knowledge on this topic, and your short 5 years of life there. Which, may I ask, how many years did you end up making sushi while on base?
https://en.m.wikipedia.org/wiki/Nobu_Matsuhisa

 

I'll remember that when you're begging for a piece of the American Dream!!!

 

I'm little bit stupid

 

Buuuuuut.... does he serve fugu???

 

And the sushi/shashimi masters I met in Japan, who had a bit of knowledge on this subject, with you having a short nothing days in Japan? I don't give a shit who you have dined with and Wiki. Why is that more relevant than my experience in Japan? Why would I make sushi on base when I could get great sushi off base. LOL

 

PS>>> You need to delete your Wikipedia bookmark, and show us a pic of you eating some real sushi w/Matsuhisa


PPS>>> Or is Wikipedia your 'home page'???


PPPS>>>

 

...and spend time enjoying the visual and company of some incredibly beautiful women instead of smelling and looking at a bunch of of shirtless dudes trying to outflex each other!!!!

 

Who the hell is Gene????

 

But.. did a real cowboy kill and cook that bison over an open flame out on the range???

 

You don't know? Guess

 

My favorite days in the office are now. I don't have to go anywhere. It only took a half century.

 

Hey...


How many 'likes' do I need before I can monetize my channel on this forum???

 

This. I have a problem with sushi "experts" who have never spent a single day in their life in Japan. Not a single day, but will quote a Wiki. I spent almost EIGHT years of my life in Asia. 5 years serving my country in Japan and 3 years doing contract calibration in the Philippines, where I traved all over. I'm not a whiskey guru and don't pretend to be. Quite frankly I'm a bit pissed off. Meeting a turquoise mine owner tomorrow. Should be kuul. Better than this last hour of bull. Ha!

 

I think you misunderstood. The wiki he quoted was to show who he considers an expert. He is not claiming that he himself is the expert, but that the man from Japan who spent far more time than you did there, and who professionally prepares it for a living, is an expert.

 

Quite possible. Bison prolly was alive a few days before though. No fake cowboys here where I'm at. They don't eat sushi either.

 

Saved. In Spoganistan of all places..