| THIS IS A READ-ONLY ARCHIVE FROM THE SORABJI.COM MESSAGE BOARDS (1995-2016). |
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It just seems plain mean. |
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wish i could see the menu. the site is blocked here at work. start off conservative and if you like it, take baby steps to more adventurous sushi. i'd get a spicy tuna roll for sure. if they have sashimi, definitely go for that. eel (unagi) is one my favorites. the sauce is a little bit sweet. whatever you do, stay away from the salmon skin anything. it's disgusting. |
_Alacarte_ Crab 1.50 Albacore 2.25 Masago 1.50 Surf Clam 1.95 Slamon 1.95 Hawwaiin White Tuna 2.50 Squid 1.95 Halibut 1.95 _Classic Roll_ Tuna Roll 4.95 Cucumber Roll 4.95 Salmon roll 4.50 Hamachi & Scallions 4.95 Spicy Tuna Roll 4.95 Avaocado Roll 3.95 Salmon Skin Roll 3.95 Eal roll 4.95 somehow, the misspellings in the menu makes it seem more authentic. when i grill salmon, one of my favorite parts is the skin. i must try it japanese style, especially if it's disgusting. |
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you should try the uni. you'll either love it or hate it. masago with a quail egg. salmon/albacore/'tuna' would probably be safe. the menu looks sketchy to me, though. |
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Wanna do dinner? |
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antigone - the mc frontalot show will be 10pm at the aardvark in the tcu area. what time do you plan on getting to town? |
sashimi = fish, no rice hamachi is smooth and buttery. i just enjoyed some. i personally like salmon skin now and then but some people think it's disgusting. i bet droopy likes it. eel -- excuse me, "eal" -- is cooked w/ sauce. definitely worth a try if you're new to this sort of eating. clam and squid are chewy. likely best to avoid if you're new to sushi bars. especially on a date. saketini, droop? |
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i live in texas now, but i grew up in a seaside town in rhode island - spent my time as a kid digging for quahogs and littlenecks, so i'm not unfamiliar with the taste of mollusks, even raw. |
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boring, i know. just don't like fish all that much. |
Sometimes i make my own sushi. It's pretty sad, but having fresh warm sushi rice is so yummy. |
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i used to love eel and sashimi, it's been years. |
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tig - here's the thing. the aardvark is down the street from where I work. but i don't have a car, and the last bus home is at 8:44. also, my leg is still in a brace, and i usually like to go home after a day at the shop and elevate my foot, which by that time has swollen up like a loaf of bread. |
I love making sushi rice and eating it straight out of the bowl I mix it in, warm, sticky, and delicious. Mmm...sushi. I'm a big fan of eel rolls, as well. And eal rolls, but that's a special occasion kind of thing. |
I'd hate to head out to your neck of the woods and no meet ye, but it seems like I'm living in Dallas forever. We'll meet up eventually. :) |
i do love a grilled tuna salad sandwich. tuna, mayo, horseradish, dill pickle juice, finely chopped dill pickles, salt -n- pepper. on russian rye with aged cheddar cheese. that and skipper's clam chowder. that's the extent of my fishy tastes. |
fuck chunk light. |
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i think the california roll should have fake crab in it. sometimes i see it with real crab and i get a little uncomfortable. there is a natural order to things. maybe up in washington you're actually getting the "fuck california roll". what do they wrap the fish around when they make a rainbow roll? that's usually a california roll down here. |
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mmm.. sushi. tsunami makes rolls with jalapeno on top and then toasts them. SO. GOOD. |
i don't like the thought of eating invertabrates. it's just a hang-up of mine. have i ever mentioned that i can't stand chopsticks? |
It was delicious. |
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dinner tonight was a peanut butter, bacon, and tomato sandwich. i had a new inspiration: fry the tomato in the bacon grease before putting it on the sandwich. it was an improvement. i'm already getting tired of sushi. i like the local vietnamese places better. all the best places are out in ugly, dumpy haltom city. you go in there, get a bowl of pho, and there are maybe a few vietnamese patrons, a couple of old white guys, and a black guy from the phone company who's on his lunch break. |
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my dad is a vietman vet. my instinct is that i would never be able to get him into a vietnamese restaurant. he has this story about people eating bird heads in a restaurant in vietnam during the war. he uses it to get out of eating chinese food. it took me a couple of tries to like pho, dougie. the first time i had it, i thought it tasted like fish broth, dishwater, and grass clippings. maybe you have to be perverse like me and dave. |
tried making it at home once, one of the few times i attemped to follow a recipe to the letter (other than baking), it was dismal. no flavor. it was better about three days later with broccoli. |
pho comes with a side of fresh basil, bean sprouts, jalapeno and lime wedges. i shred the basil sprig and squeeze the lime into the bowl. i add about half of the bean sprouts and squirt some sriracha hot sauce into the soup. also, you have to break up the noodles. just bang at them with your fork for a minute or so, until they're not all stuck together. pho rocks. |
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pho and tripe. Bible tripe... I might not make it to Ft Worth tonight, droop. Still working...probably won't sleep...geh... |
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Loved it. |
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they just closed a hooters that was a few blocks from my house and turned it into a moderately upscale seafood place. we went to the antone's thing last night. it was fucking insane. saturday we got vip tickets to the margarita festival at waterloo park. ruh roh. there's a fastish-food sushi joint i can ride my bike to that is consistently good. they even make some with brown rice, which is surprisingly tasty. i hate saketinis. but at least it's cold, the way it should be. |
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