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Mulboyne wrote: 70 percent rolls, and 30 percent nigiri. Americans are afraid of eating raw fish, so it's mostly cooked or smoked fish they order when they order sushi. "...more...
Mulboyne wrote:Kyodo via Yahoo: Sushi or not sushi? That is the question
Mulboyne wrote:Daily Bulletin: Sushi's next generation: Tradition vs. taste
...[W]hat makes Kim special is that he is of Korean descent and joins a growing number of non-Japanese immigrants who are getting their hands on a culinary art that was once strictly under Japanese tutelage...
Taro Toporific wrote:How sushi ate the world
Sunday Observer.Guardian.co.uk, February 26, 2006
From the cutting edge of Tokyo and New York to the chilled cabinet at Boots, sushi is fast becoming the global convenience food of choice. But, Alex Renton asks, can raw fish and cold rice ever become the new Big Mac?
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ichigo partygirl wrote:"The sushi competition run each year by Matsuri in London's High Holborn was won last year by a mozzarella, spring onion and almond confection (the runner-up was mashed kipper and crispy-bacon sushi)."
.................my brain hurts
Taro Toporific wrote:Wal-Mart Targeting Upscale Shoppers
AP Business News--Mar 22, 2:52 AM EST
PLANO, Texas (AP) --Wal-Mart Stores Inc. has overcome its rural roots and downscale image to attract affluent shoppers, but executives admit that many of those well-heeled consumers come only for cheap groceries and steer clear of the other merchandise.
In its boldest effort yet to target upscale shoppers, the nation's largest retailer is opening a new store this week with an expanded selection of high-end electronics, more fine jewelry, hundreds of types of wine ranging up to $500 a bottle, and even a sushi bar....more...
kamome wrote:The article talks about Target stores as being "upscale" and "trendy". Wtf? Target is just as crappy as the other discount stores. Some of the clothes carry the Moschino label, but they look very cheaply made.
Charles wrote:Maybe your local Target is a C-level store and doesn't stock the good stuff (a Target manager told me only the A level stores carry the best designer goods).
Target's new slogan is "Design for Less," they have a whole slew of famous designers like Phillippe Starck, Michael Graves, etc. If I have a choice between Wal-Mart's cheap $3 toilet brush designed by some nobody plastic mold maker in China, vs. Target's cheap but beautiful $3 toilet brush by famous designer Michael Graves, I will pick the Michael Graves product every time. My personal favorite cheap clothing designer house is Mossimo, which apparently has an exclusive deal with Target. I also buy a lot of cheap no-name $7 white cotton shirts from Target, there is nothing quite like a cheap white cotton shirt starched and ironed within an inch of its life. Sure they wear out quickly, but for $7, who cares?
Taro Toporific wrote:Wal-Mart Targeting Upscale Shoppers
AP Business News--Mar 22, 2:52 AM EST
PLANO, Texas (AP) --Wal-Mart Stores Inc. has overcome its rural roots and downscale image...the nation's largest retailer is opening a new store this week with...even a sushi bar.
Mulboyne wrote:
Taro Toporific wrote:The printer "sushi" was covered before on the FG but I cannot find the thread.)
Mulboyne wrote:...That's because it isn't on FG. You posted it on TokyoDV during an FG blackout. I'm always finding that after spending ages trying to track down something I know I've seen before.
NYT wrote:---- Thu Feb 03, 2005 8:17 pm Post subject: Inkjet sushi...Yum!
[floatl][/floatl]
PAPER TASTE - Using organic, food-based inks he concocts, Homaro Cantu creates a champagne, caviar and oyster dish, middle, and sushi rolls on flavored, edible paper made of soybeans and cornstarch.
When the Sous-Chef Is an Inkjet
NYTimes.com / February 3, 2005
HOMARO CANTU's maki look a lot like the sushi rolls served at other upscale restaurants: pristine, coin-size disks stuffed with lumps of fresh crab and rice and wrapped in shiny nori. They also taste like sushi, deliciously fishy and seaweedy.
But the sushi made by Mr. Cantu, the 28-year-old executive chef at Moto in Chicago, often contains no fish. It is prepared on a Canon i560 inkjet printer rather than a cutting board. He prints images of maki on pieces of edible paper made of soybeans and cornstarch, using organic, food-based inks of his own concoction. He then flavors the back of the paper, which is ordinarily used to put images onto birthday cakes, with powdered soy and seaweed seasonings...more...
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