squid sashimi

July 22, 2011

fresh seafood should not smell fishy right? just as most high quality sashimi should melt in your mouth.

well, raw squid is, to me, the antithesis of sashimi. it tastes like the milk of less than fresh seafood, made worse because of its chewy texture that prolongs the experience.

that description either entices people to try squid sashimi, or conjures up advice not to become a food writer.

whether you decide to taste it or take my word for it, you’ll find to be entrancingĀ the preparation of freshest squid sashimi in this video:

i’ve have yet to try the sashimi made from nearly live squid as in the video. it could just be that the raw squid that i ate was not at its prime. but until the next time i travel to a place where it’s fresh from the sea, i won’t be attempting squid sashimi again. 3 X chewy seafood milk = bleh.

on the other hand, i love well-prepared cooked (even under-cooked) squid. yum!


i just learned a really practical tip for growing tomatoes: add in rocket (or roquette or arugula) at the same time when you’re sowing tomato seeds. by the time that the tomatoes flower, you will have already harvested and enjoyed spicy two rounds of rocket.

good pair from soil to salad

this tasty, space- and time- saving lesson came from a user on youtube called: “The Produce Garden”. the link for this particular tip also includes information aboutĀ tomato seed saving. The Produce Garden guy has a whole series of videos and I look forward to watching more.

In the meantime, the last great video of his that I watched taught me how to make a homemade pesticide for tomatoes. Like much of his advice, it’s cost-effective and can easily be done organically, without additional chemicals. Simply soap, chilies, and garlic water! See for yourself:

culture, race, and food

March 12, 2010

all things (e.g. decor, ingredients, location, etc.) equal, are you willing to pay an equally high bill for “ethnic food” and “french food”?

why are we so caught up with “hole in the wall” dining establishments? is the food better? maybe.

would you eat at a dingy purveyor of california cuisine?

why are people so hung up on the skin colour of the chef, rather than his/her skill set?

ever heard of ethnically Chinese people rationalizing giving lower tips at Chinese restaurants?

please leave contact info if this post is of interest to you. i’m looking to start discussions towards action!