Cow tipping… …is for girly-men.
(Arnold Schwarzenegger)
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Second !
The traditional form of sushi is fermented fish and rice, preserved with salt in a process that has been traced to Southeast Asia, where it remains popular today. The term sushi comes from an archaic grammatical form no longer used in other contexts; literally, “sushi” means “it’s sour”,[2] a reflection of its historic fermented roots.
The science behind the fermentation of fish packed in rice is that the vinegar produced from fermenting rice breaks the fish down into amino acids. This results in one of the five basic tastes, called umami in Japanese.[3] The oldest form of sushi in Japan, Narezushi still very closely resembles this process. In Japan, Narezushi evolved into Oshizushi and ultimately Edomae nigirizushi, which is what the world today knows as “sushi.”
Modern Japanese sushi has little resemblance to the traditional lacto-fermented rice dish. Originally, when the fermented fish was taken out of the rice, only the fish was consumed and the fermented rice was discarded. The strong-tasting and -smelling funazushi, a kind of narezushi made near Lake Biwa in Japan, resembles the traditional fermented dish.
Beginning in the Muromachi period (AD 1336–1573) of Japan, vinegar was added to the mixture for better taste and preservation. The vinegar accentuated the rice’s sourness, and was known to increase its life span, allowing the fermentation process to be shortened and eventually abandoned. In the following centuries, sushi in Osaka evolved into oshi-zushi. The seafood and rice were pressed using wooden (usually bamboo) molds. By the mid 18th century, this form of sushi had reached Edo (contemporary Tokyo).[4]
The contemporary version, internationally known as “sushi,” was invented by Hanaya Yohei (華屋与兵衛; 1799–1858) at the end of Edo period in Edo. The sushi invented by Hanaya was an early form of fast food that was not fermented (therefore prepared quickly) and could be eaten with one’s hands roadside or in a theatre.[4] Originally, this sushi was known as Edomae zushi, because it used freshly caught fish in the Edo-mae (Edo Bay or Tokyo Bay). Though the fish used in modern sushi no longer usually comes from Tokyo Bay, it is still formally known as Edomae nigirizushi.
Now I’m hungry….thanks Jane!!
Well, I’m going out for Sushi tonight and that’s all I’ve been able to think of. *drools*
*jealous*
I’m all about teh sushi!!*pouts* Although I have to spend the extended weekend with my hubby’s side of the family…these are the same carnies that think sushi is nothing more than bait…
*whines*
I can’t have sushi! I’m allergic to fish.
I didn’t know that could happen. Like, ALL fish? Or just some kinds?
Salmon, Cod, and Tuna are the only ones I’ve reacted to so far, but after trying all three and sleepless nights vomiting afterwards, you really don’t want to try others to see if the outcome is the same. Trust me. Cod is the worst, hospitalization is usually recommended.
Bummer.
Confession: I’m a little grossed out by sushi. My daughter looooves it, but I just…don’t.
Weird thing is, I could have fish back when I was in the 8th grade and stayed in Japan for a week. Had all kinds of Sushi and it was all pretty good.
But everyone has their own tastes.
My sister developed a wheat allergy when she was 33…never had any problems with hit growing up, and now she spends a fortune buying wheet-free and gluten-free products…
Same happened to me. In my 30′s. My ears get cloggy, then swollen, then big and red and itchy. It’s great fun.
A friend got diagnosed with wheat allergy…and the wheat-free diet made her rheumatoid arthritis go away. Any time she accidentally eats wheat, she gets gassy, plus swollen hands and feet. Go figure…
I was an adult before I developed asthma and my various allergies that include cats, lab rats (haven’t tested that on the wild variety, thank god) dust, mold, certain perfumes, and any pain killer in the same family as codeine.
Asthma is such ‘fun’ in pollen season. Even for those of us without pollen allergies! And can anyone reign in the perfume-drenched folk? Ah well…
At least Massachusetts has seriously constrained the smokers, so that the rest of us have the freedom to breathe. Smoking is one area where I am more than willing to constrain the rights of others–your right to smoke should NOT be allowed to prevent my ability to get oxygen into my body!
@cap’t wow – have you tried california sushi? instead of fish/seafood, a peice of cucumber or other semi crunchy veg is used in the center – if you can handle the seaweed wrap, you might want to try it
}http://en.wikipedia.org/wiki/California_roll{
Don’t patronise the man, we all know california rolls are for pussies.
pssst, cw’s a goil.
That sounds a nice! I’ll have to try that out!
I’m going out for Indian food at lunch but sushi does sound good. Maybe for dinner?
*bows head in reverence*
God Help your toilet tomorrow…
*plays taps in remembrance of charro’s toilet*
As we go, This, we, know, God is near…
*Salutes solemnly*
*sheds a single, lonely tear*
Good Indian food cuisine won’t cause toilet troubles. Unfortunately, there is a lot of badly seasoned, greasy, overcooked Indian food out there. Just stay away from the Indian buffets.
I was thinking more the “sushi-on-top-of-Indian-food” after-effects….better wash it all down with some green jello…
Mmmmmm Green Jello
Sorry, I just can’t do Indian. Worse yet, where I work there are a lot of Indians and the break room is absolutely awful with the smell of curry. I either have to eat lunch early, or wait until the odor clears which means I finally get to eat around 2:30.
I’ve only had toilet troubles after food once in my life and it was food poisoning from ham. I lived in Mexico for six months and had no troubles.
Toilet troubles after alcohol poisoning, however, I have experienced more than once.
Double, Double, toilet trouble
A$$es burn and feces bubble
*queeze*
For its heroic deeds in battle, this toilet has been awarded the purple 2000 Flushes. We appreciate all you have done.
Indian is so hard to order- I know I like about fifty percent of it (especially the foil packed products called “Bombay Potatoes” and “Madras Lentils”) but I have no idea what they are actually called, and I’m afraid of ordering the wrong thing and getting some stinky eggplant dish that would have me hurling.
This may come as a shock, but there are sites on the internet with actual information. See link for some basic Indian food terms. Sorry, but I don’t think they have a comment section.
Dude, you’re slamming people for being on a comment site? Really? If you actually have a life (as you claim), I suggest you prove it by going and living it instead of wasting your time being an ass on a comment site that you are denigrating others over.
I love an overinflated sense of superiority in the morning…
or in the afternoon
Slamming? No. Not really.
It’s a humor site with a comment section, not a comment site with a humor section.
Don’t you think those who make a dozen or more comments to virtually every post, seemingly 24/7, might be just a wee bit addicted?
Thus the light-hearted mockery.
If I was really slamming him, you’d know it and he’d be going batshit in response.
Instead, he’s likely copying a few key items from the linked site onto a crib sheet for his next visit to an Indian restaurant. Even lefties need some good curry every now and again.
My personal favorite, Chicken Makhani, aka Butter Chicken. Similar, but not quite as spicy as Chicken Tikka Masala.
Try a little Gulab Jamun for dessert. It just might sweeten your rotten disposition a bit.
some of us work online or at least on pc’s and can keep this site open all day long which serves to kill a few minutes here and there – we have lives, they don’t suck, not all of us live in our parents basements (only the trolls) and as far as pm going batsh!t over anything you might write go back in time and read some of the older ‘dialogs’, pm is one of the more balanced contributors, which doesn’t say much for some of the rest of us, but then i don’t claim to be balanced, well or otherwise.
*blushing furiously*
*whispers* I’m not really used to people saying nice things about me. Thanks!
Well, you have to remember, you’re calm and rational for a blatant partisan……
I love you Mark. 
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*giggles evilly and runs away*
Right back at ya beautiful!
us non-xian, spoiled, liberal, nw’rs got stick up for each other.
besides i really dislike peole who prove their arrogant ignorance upon first meeting them. or months later, when they’re still acting like a spoilt brat, such as annie-bananie head-up-her-fannie. okay, that wasn’t mature, logical, or even called for, but…. went in for my heart stress test yesterday and the reactions to the mri are a bit worrying and i needed to vent on a troll or two….
anyway, i’ll defend people who deserve it and stomp like only the mother of teenage girls can on those who deserve that too
“My personal favorite, Chicken Makhani, aka Butter Chicken. Similar, but not quite as spicy as Chicken Tikka Masala.
Try a little Gulab Jamun for dessert.”
This was the part of your post that would have marked you as a decent human being, perhaps worthy of being invited to join in our little community. It was thoughtful, helpful, and revealed a part of your personality that is neither toxic nor hateful.
BTW, what websites are out there that allow me to *sample* a dish from in front of my computer? That sounds like a pretty good trick!
I want sushi so badly. The first time I expressed a desire for sushi, my meat ‘n’ soup family looked at me like I was…weird. Then they took me to a sushi place that served “Hawaiian” food also, i.e. pineapple chicken and ate that while I ate eel, tuna, etc., sticky rice, seaweed. mm…! The next day, I wasn’t DEAD! Amazement! (sarcasm)
Give me sashimi any day! Years ago I was temporarily working out in the Indian Ocean and a guy I worked with caught a 109 pound yellow fin tuna. From hook to table in 5 hours with a bit of wassabi.
I spent some time working in a high end seafood restaurant in PDX. The kind of place where they buy the tuna from the top of the hold and have it flown in the same day. I’ll never forget the first day I watched our Hawaiian Sous Chef prep a fifty pound tuna loin. If you’ve never seen it, it’s hard to imagine the beautiful dark red color. Beef doesn’t look anything like as beautiful. He fed me a couple strips fresh off the loin; the taste was incredible, but I just can’t eat something that looks like meat without applying heat. To him, of course, I was a cretin who didn’t appreciate the honor he did me by feeding me.
Cretin!
*jealous and drooling*
OH MY GOD, this has got to be the longest, not political thread ever! And its about my favorite food! I feel like there is a reason to live again.
Mmm, I brought the biscuit casserole from home for lunch. However, Lynn couldn’t find chili powder so used a little bit of Cheyenne instead… It is good but I might suffer at work.
Yeah, I react to Wyoming that way, too
As a kid in Ireland my husband thought it was called “Vomiting” – family joke … (not my husband)
I cayenne not tolerate hot pepper either.
Dont try to curry favors from us with a spicy pun-run…
Aw, I can tell you wanna cumin join us.
You bay leaf me alone…oregano go home!
You’re sweet as a rose/mary me?
It’s thyme to give these puns a rest.
That’s sage advice.
No, it’s sheer saffrontery!
It shows signs of tarragon-ce.
It’s parsley my fault for introducing the food topic.
*hugs Jane gingerly*
(heh heh)
You guys are total dillweeds.
Dill take that under advisement.
Enough sesame!
Hey!! Watch out you guys I’ve a black belt in Oregano. (Doesn’t work so well if you are American, should be pronounced in the British Fashion)
lol, spelling fail on my part. Very clever.
FYI, it’s easy to make your own chili powder. Chili powder consists of cayenne or other chili pepper, cumin, garlic powder, salt, black pepper, and a little dash of oregano, marjoram or thyme.
I like spice, but the judge told me I can only have one spouse at a time.
*spit*
there’s now Red Bull on my keyboard. I blame you. LOL
a word of advice – never read a new comment until you’ve swallowed, unless you have the desire to be constantly cleaning your
keyboard, monitor, and what ever else is in front of you
Okay, quick question for the community. I love spicy food. I mean, I LOVE SPICY FOOD! Tabasco is now a beverage for me. Jalapenos, lightly fried and tossed in lime juice, are a vegetable side dish. Can anyone recommend a (perhaps regional favorite) spicy sauce that would make my eggs and potatoes seem spicy again?
My dad and brother put Louisiana Hot Sauce on everything. I myself don’t know if it’s good but they seem to like it.
Yeah, I use Crystal.
Crystal? What Meth?
Louisiana Hot Sauce is fantastic – used to eat it with oysters then started making a chicken w cheese drowned in Lousisana Hot Sauce sandwich with more on top and a side thing to dip it in.. mmm.. it burns a little but oh so tasty.
Then there’s always wasabi. Evil, sinus-clearing, wonderful wasabi…
Trappey’s Louisiana sauce? Delicious, but not spicy.
if you REALLY like a burn. try dave’s insanity sauce (link). it’s not an actual hot sauce per-se. it’s the oil extracted from hot peppers and then some flavoring added to it.
we had a bottle at our house for a while and a drop here or there was all you really needed. a 6 qt pot full of soup only needed about 5 drops to really give it a kick.
i’ve also had really good sauces that pair hot peppers with rum. but you can’t use them fresh… let them sit for about a year and something about the chemical mix makes them really burn.
We have some of that. It’s teh awsum, and I can’t even get near it
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That pure stuff they’re talking about below is capsacian (sp?) and is distilled from the pepper’s oil. I stumbled on a site the other day that is selling pure capsacian with a scoville of close to 6 million. If not a little more. It’s sold with a waiver for the company, a warning for heart and asthma patients, and a little wax skull on the bottle stopper. I’ll see if I can find the link again. You DO NOT eat the stuff like hot sauce. You add a drop to whatever it is and hope you don’t die.
HEE HEE! I have a bottle of 6 million… disclaimer and all!
Linkey
Not this brand, though… too spendy!
I was gonna say! Still, it burns, but does it taste good? I bet it would be good as a topical analgesic though…
How do you use the 6 million scoville sauce? Chili?
That looks gooooood!
Try some habanero chilis. Or Sriracha, you know, the sauce you see in almost every Asian restaurant these days with the rooster on the label? It’s spicy and delicious.
I’m working my way up to actually cooking with habaneros. I’m actually afraid it will contaminate my kitchen utensils, and then get in my eyes at a later date
The rooster hot sauce they have here does taste good, but it’s not too spicy. I wonder if there are more than one brand that use a similar logo?
Mark, 2 of my friends in Church work for CF Saur, makers of Dukes Mayonaise, and a few hundred spices and such. Since I like hot things, and make the greatest salsa ever, they get me the pure hot sauce used to make other things hot. No joke, there are 2 levels, called suicide and homocide. The first time I tried it, on some grilled chicken, I broke a sweat and started hiccuping. To verify that I wasn’t just a wimp, I took some of it to a dear friend of mine, a born and raised Indian, not native American. He had the exact same results. If you want, and can get me an address or PO box to mail it to, I will send you a jar. Warning, do NOT spill this on cement. It also degreases engine blocks, and is suitable for emergency replacement for nuclear fuel. My grandmothers were Creek and Cherokee, and ate lots of hot foods, (God I miss my mother’s home made Chow Chow) but I have never had anything like this. I use it for cooking, as it is full of flavor too.
Okay, man, you want hot? Here it is.
Linkey
I have Da Bomb Final Answer in my fridge for making my infamous hot wings (I order if from the link).
I’m warning you, though, the 1 million scoville unit sh!t takes just a few drops, and WHOOMPH!
Sh!t! @PM.
Seriously, be careful. The hot sauces at this link have heart condition disclaimers, and they’re dead serious!
Fukkit. I’m going home. Here’s my ACTUAL ordering link.
Sigh.
I’m not kidding, either. This sh!t will fu(k up your sh!t. Literally.
Oh man what a beautiful link! I admit, I’m not *that* hardcore, but I still want a bottle. I think I’d use it in BBQ sauce to begin with…
Sorry, I use that stuff to water it down. In case you missed it, this is the pure stuff that the factory uses to make other hot sauces. Just smelling the jar will bring you pain. It will leave blisters on your skin if not washed off.
Did you click the link? These ARE food additives ONLY, and are NOT to be used as a condiment.
Sorry, I didn’t click the link. I’m trying to work my farm on Facebook and read PK too. I bet it’s pretty much the same thing. I like it because the law is the stuff remaining in the machine cannot be sold, and I get about a quart every time they make it for use in other things. I eat a lot of hot stuff, and the 2 bites of chicken with it brushed on the grill hurt my stomach, and burned all night, and PROUDLY announced itself when it left my body the next day. I never use it full strength now. Like a dummy, I figured the grilling would mild it out some. NOT.
Yeah, I made THAT mistake.
Also absent-mindedly scratched my junk once before I washed my hands.
FFFFFUUUUUUU((((((KKKKK!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
When I make my hot wings, it literally chafes the skin on my face if I don’t wear a ski mask when I’m baking in the lava-like goodyness…
All this food talk has sent me into the kitchen, raiding leftovers. Mmmmmmmm, collard greens with Texas Pete Pepper Vinager sauce.
Back off the insane hot sauces, and try hot sauce on almost anything green. Green beans, collards, kale, salads, ect…. It really wakes up the flavor, and with out the insane hot, you get the best of both worlds.
I also get the leftovers when they make the Jalapeno Ranch dressing, GREAT for carrot sticks. Pure teryaki sauce, bulk peanut butter, jelly. Cajun Creole Garlic marinade, ect…..
I take a injection needle and juice up pot roast, steaks, sirlion rumps, ect…. Yes, I have put on a few pounds since they went to work there.
By the way, did you know that hot foods set off the same pheromones as an orgasam?
Well, let’s hope no one tries COMBINING the two…
mmmmmm spicy kale….
Wow, thanks Justa. What kind of price range are we talking about?
PK ate my post
Thanks Justa! What kind of price range are we talking about? And what’s Chow Chow?
HST posted a link to this hot sauce (16 million scoville units) that rang in at over $400. This one is only $310.00
@pm
}http://www.mtnlaurel.com/Recipes/chowchow.htm{
there are other recipes of course, but this one is a basic version
Here you go, PM. 16 million scoville units, $495 per ml. Linkey.
Go crazee.
That’s the stuff I just posted about, LOL. I knew there was a 6 in the scoville’s somewhere, LOL. I just left off the 1.
HEE HEE! One of my favorites is called “Smack My Ass and Call Me Sally” and it’s 700,000 scoville units.
Hubby loves hot stuff that will melt your face. Me, OTOH, I think that the spicy cheese at Taco Bell (on the Bell Grande) is too much
To each his own… somebody’s gotta survive the face-fry
Speaking of face-fry, Hubby used to work in the Seg unit of a prison, and of course they arent allowed to carry guns in there. So they gave them pepper spray. The Seg guards got to carry spray rated at 3 million scoville units. (Don’t let me lie to you, I’m going off memory here and we all know how bad that is today
I’ll get the actual scoville and let you know if it’s different than the 3 million. I know it was face-meltingly hot though! A little dab’l do ya!)
I just got it from the source himself, hehe. The “normal” stuff they carried in Seg is the 3 million scoville. They also had one called “Deep Punch” that was a little over 6 million. He told me that they had to use it one time, and when he took his mask off an hour later, it was still in the air and HURT when he took a breath.
I understand that bears just love it when hikers carry extra-strength pepper spray.
Humans taste much better when they’re adequately seasoned.
I think the stuff Hubby carried would fell the bear and leave it crying for mommy. This was deff not your run of the mill pepper spray.
sounds like the police issue stuff, which isn’t anything at all like the commercial stuff that the rest of us have access to…
Reminds me of Homer Simpson – “Hmmmm…..Mace…..Incapacitating”
me too! never did care for the burn your insides out while you’re still using them kind of foods, and then really got tired of jalepenos in everything when i lived in texas. some things are meant to be a flavor additive or enhancer – not the only flavor. personal rant & can be ignored by those who think there are only three flavors in life: salt, pepper, pepper sauce….
and burbon, don’t forget burbon as a flavor.
who could forget that
but i have yet to find a nice one up this way – not to fond of bourbons or whiskeys can be substituted for paint remover .. pretentious snob part of me is a big fan of single malt scotches .. nice & mellow and warm from taste buds to toes… any more, better than sex done badly
Nothing wrong with food that’s not spicy. Sometimes though, a complete sweat out is all that’s good for one!
As much as I love Portland, the one thing we don’t do well is spicy.
i’d rather do a sweatlodge than a digestive tract replacement, lol. i understand from a mental point of view why some people like the aftereffects, but when they include digestive agony that lasts for days and once for over a year — just not worth the initial burn. there are better ways to cleanse the system that to put it on toxin overload
What I do like is Jamaican Fish Tea. (Actually it’s more a Bouillabaise (sorry if spelling is incorrect. I did German at School not French) Especially if it has extra Scotch Bonnet peppers.
So it’s basically a fish broth with added chillies, yes? Nom nom nom!!
Yah know, tomorrow might be a Johny Cash day. “And it burns, burns burns, that ring of fire…….”
Win!
Although that depends on what sort of curry you eat beforehand
hehee My friends and I call SUVs, MiniVans (which are not very ‘mini’), Hummers, and other such vehicles- COWS!
And on the subject of Farmyard animals -
M60 – Known as the Pig because it was a pig to handle and a pig to carry.
I expand SUV as “Suburban Useless Vehicle”, because they are useless in the suburbs (or anyplace else on pavement).
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