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Try coq au vin, substitute rabbit. One of my personal favorites. Watch out for shotgun pellets.

Ah, rabbit. Sigh. I'm off to console myself by watching a sushi chef kill my main course.

Sushi. My stomach cries for you. What's your favorite sushi? Have you tried fugu yet?

I think fugu's overrated (philistine!). The flavor is just so delicate as to be (to me) not that interesting. For the price of five or six thin slices (about the diameter of a middling east coast scallop), I can eat my fill of the oilier, fattier fish that I prefer (sushi paisan!). My faves are saba, aji, and the like. Also, the roes here compared to most of the U.S. are like apples to oranges. Ikura, Uni, etc... No session is complete for me without an ikura maki-zushi topped with a raw quail egg.

I noticed your comment about natto. I still can't take the stuff straight. Try this, though: mix up some in a bowl with shredded nori, minced leek, raw egg, and a splash (couple of drops) of tamari. Takes the funk off, and makes for a really rich, gooey, and bizarre little treat.

I remember hearing an anecdote about a German submarine that stopped in Japan for resupply during the big war. They loaded up crate after crate of canned "beans"... natto. OMG, how's that for a morale-buster?

Heh. "And I thought the Japanese were our allies..."

I remember an Iron Chef Battle Natto episode where one of the chefs did something to it to take away the ammonia odor.

I've never seen sushi with raw egg, but with US restaurant health regulations, I'm not surprised. I know much of the sushi served here has been previously frozen. About a year ago, I had the misfortune to be served amaebi that was still frozen in the middle. A texture experience that no one should have to have. Yuck.

Quail eggs are common with a number of dishes. I think I did see them once at a place in Chicago, but exactly which one escapes my feeble memory. Sometimes the finish for certain noodle soups is a raw egg on top, and real sukiyaki comes with a bowl of beaten egg on the side for dipping. Mmmmm... fat.

Back to stinky beans, I also had natto once as one of many ingredients in a fried rice. No funk... worth a try, if you've got a good formula or technique for fried rice that doesn't involve lots of grease or any soy sauce whatsoever.

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