"There are no shortcuts: Those who want a genuine counterterrorism policy must work to remove the Left and the multiculturalists from government." — Daniel Pipes
Dana Pico:
Where do you go, York, Long John Sushis?
Hey now, don’t go dissin’ Long John’s. Best damn fish ‘n chips out there, and their hush puppies are to die for. Lotsa crispy deep fried batter, maybe not the healthiest seafood out there, but yum yum!
I definitely don’t go to Long John Slimy’s, as it’s called around here, but I do like sushi and that weak green horseradish. Too bad it doesn’t have much kick, though.
And Yorkshire, you can get some tuna sushi with a tad of pink, wrapped around some kelp and rice. Add a little soy sauce and a little wasabi and you’re good to go.
Exactly what I said, many years ago. My darling bride made the deal: go to a Japanese restaurant with her, I could get something “safe,” but I’d have to try one piece of sushi. She was right, one piece was all it took, and I was hooked.
We have frequently lamented the lack of a Japanese restaurant in Jim Thorpe, but if there were one, we’d probably be broke by now.
J.H.
And Yorkshire, you can get some tuna sushi with a tad of pink, wrapped around some kelp and rice. Add a little soy sauce and a little wasabi and you’re good to go.
I tried that in Hawai’i once. Had an issue with the seaweed wrapper.
I am a sushi lover going way back to my Army experience there for 1.5 years in the mid-fifties. Fortunately we have three nearby Japanese/Asian restaurants to choose from, so my (and my wife’s) sushi cravings can be satisfied as often as practical. I even enjoy the supermarket offering. In fact, I think I’ll go out and get some right now. Bye!
Hey now, don’t go dissin’ Long John’s. Best damn fish ‘n chips out there, and their hush puppies are to die for. Lotsa crispy deep fried batter, maybe not the healthiest seafood out there, but yum yum!
Actually, they seemed to have borrowed the basic recipe from the Brits, especially the way they slather the fish in rich batter and deep fry it to a crisp, so that the finished product is coated in a solid, crunchy shell. Of course, the traditional British fish & chips was served wrapped in newspaper to absorb all the grease.
In my experience, most fish and chips served in American restaurants lacks the crispy, crunchy coating that makes Long John’s fist taste great. They seem to go for a softer, mushier crust, which may be healthier, but definitely not as delicious.
One of the things I miss about no longer living in Hampton Roads is the fresh seafood restaurants. Ken liked to eat at Ocean Eddie’s on the Virginia Beach pier when he was there on vacation, but the Pico family preferred Fisherman’s Wharf, on the Willoughby Spit in Norfolk, just on the other side of the Hampton Roads Bridge Tunnel from where we lived in Hampton. Forget the veggies, forget the slaw, just head straight for the crab legs on the seafood buffet!
I like my sushi battered and deep fried.
Ha ha, good one, York!
Not getting enough mercury in your diet, Dana?
Eric:
Ha ha, good one, York!
Stolen from my MS friend Lamar.
mike g:
Not getting enough mercury in your diet, Dana?
The Doc told him to get his body temperature up
You and the fish are cool. Like it a little picture better than the taters, peas and gravy.
Between the six of us, I think we ate enough to feed a small Somali village.
Where do you go, York, Long John Sushis?
For some reason, the spare daughter seems to think that avocado green stuff is radioactive . . .
Dana Pico:
Where do you go, York, Long John Sushis?
Don’t think I could go for raw fish. Now a tuna steak with a tad of pink in the center, perfect.
Hey now, don’t go dissin’ Long John’s. Best damn fish ‘n chips out there, and their hush puppies are to die for. Lotsa crispy deep fried batter, maybe not the healthiest seafood out there, but yum yum!
I definitely don’t go to Long John Slimy’s, as it’s called around here, but I do like sushi and that weak green horseradish. Too bad it doesn’t have much kick, though.
And Yorkshire, you can get some tuna sushi with a tad of pink, wrapped around some kelp and rice.
Add a little soy sauce and a little wasabi and you’re good to go.
York wrote:
Exactly what I said, many years ago. My darling bride made the deal: go to a Japanese restaurant with her, I could get something “safe,” but I’d have to try one piece of sushi. She was right, one piece was all it took, and I was hooked.
We have frequently lamented the lack of a Japanese restaurant in Jim Thorpe, but if there were one, we’d probably be broke by now.
J.H.
And Yorkshire, you can get some tuna sushi with a tad of pink, wrapped around some kelp and rice. Add a little soy sauce and a little wasabi and you’re good to go.
I tried that in Hawai’i once. Had an issue with the seaweed wrapper.
I am a sushi lover going way back to my Army experience there for 1.5 years in the mid-fifties. Fortunately we have three nearby Japanese/Asian restaurants to choose from, so my (and my wife’s) sushi cravings can be satisfied as often as practical. I even enjoy the supermarket offering. In fact, I think I’ll go out and get some right now. Bye!
Yorkshire wrote:
What, you don’t practice safe sushi?
Eric wrote:
Better than the Brits?
Actually, they seemed to have borrowed the basic recipe from the Brits, especially the way they slather the fish in rich batter and deep fry it to a crisp, so that the finished product is coated in a solid, crunchy shell. Of course, the traditional British fish & chips was served wrapped in newspaper to absorb all the grease.
In my experience, most fish and chips served in American restaurants lacks the crispy, crunchy coating that makes Long John’s fist taste great. They seem to go for a softer, mushier crust, which may be healthier, but definitely not as delicious.
We have a Brit fish and chips place right here in Rehoboth Beach, “Go Fish”. It is superior, just like in the UK!
Dana Pico:
Yorkshire wrote:
I tried that in Hawai’i once. Had an issue with the seaweed wrapper.
What, you don’t practice safe sushi?
It may have been kelp, but it did need help.