I thoroughly enjoy telling sushi newbies that the wasabi is avocado. They aways pile the stuff on and the look on their face after the first bite makes it all worthwhile.

As long as you stay away from the filter feeders like clam and oyster and scallop, you should be fine.  I've never understood the attraction of raw oysters, myself -- not only are they disgusting, they're the ones that tend to be chock full of diseases like hep.

The fish should be fine as long as (a) the chef isn't sick, and (b) they've been inspected for parasites.

The only way I'll eat sushi, is if its surrounded by curly hair, now thats eatin.

I prefer the beardless variety myself.

USPC40

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Real Sushi eater eat everything! Sea Urchin or Susie or Susie's mama. (...But Susie's grandma is a different story....)[:)]

Well, all that talk of sushi got me REAL hungry, last night, so I had some DELIVERED.

The Monkey Special Roll:

...is an inside-out roll(about 9" long).  The center is tempura battered, soft shell crab, then rice. The outside is wrapped like a candy cane with salmon, red tuna, yellowtail, and eel.

...AND 6 pieces of Toro (fatty tuna) sashimi.

It was pretty damned tasty[:)].

[b][size=5]WOOOHOOOOOO I mean YEEEHAAAAAA!!!!! Todai is coming to Dallas baby[/size=5][/b]

This is starting to feel more like home. I just need the beaches and womenz that will give me the time of day. And maybe a job.

Corner of Thames and Greenwich...is that the 1st or 6th PCT.? I work really close by(hint...lots of CHINESE people) so it would be no problem to take a patrol car over and grab some Gary rolls...

So nobody likes sea-urchin huh? Last nime I was in Hawaii me and my girlfirend were snorkeling. My uncle pulls up a sea urchin and cuts the prickly thing in half...inside is all that stuff that you pay the big bucks for. Anyway he goes,..."go ahead and suck it down, all the natives here do it."  So he hands me and my girlfriend a half of the sea urchin and on three we eat the fu@&ing insides out!!! Wretching I go, "All the Natives eat this???" My uncle goes, "Yeah but I don't touch the shit!!!!" My girlfriend immediately procedes to jam her finger in her throat and starts vomiting in the water!!!!
Hey. [size=6][yellow]I'm Filipino, I'll eat ANYTHING!!![/yellow][/size=6]

...it's just a few blocks south of the WTC.

Oh OK...that  part of town confuses the hell out of me...

Dude, you just keep telling yourself such nonsense.  There'll just be more for me.  For every beer you've ever had or smoke you've ever lit, I've had three (raw)clams and two (raw)oysters, and never experienced even a burp.  BTW, they've have vaccinations now for Hepatitus B for many years.

How can you tell which Oysters have been vaccinated..?

Just finished gorging on :

Montana roll; smoked trout rolled with seaweed & topped with locally caught whitefish roe

yellowjackets; yellowfin tuna rolled with avacado.

another one whoes name I cant remember; raw salmon, seaweed, rice

Squid


And tons of Wasabi, c'mon, it is not THAT hot?

At a restaurant in Whitefish Montana called Wasabi, a great place to eat.

Ed

NOT MANS BEST FRIEND!!!

Hey I'm Filipino too, and yes I have eaten a Rover in my lifetime. Did not know till after the meal. It was tasty. The meat has the texture of chicken and the taste of beef. It was cooked stew like. With peas, carrots, potato, celery, etc.

My co-worker looks over at me the other day and says (with a straight face)...you know what the best part about having an Asian girlfriend is?
Getting to eat sushi whenever I want!

[:)]

Since I'm not much into seafood.....I prefer the Korean style "sushi" called Kimbob

[img]http://www.stjohns.bc.ca/Peter/Food/Kimbob.gif[/img]

Itaewon rules!!  If you can't have a good time there...you must be dead!

Yeah, some filipinos I know perfer Dog to Beef

Los Angeles Times: Raw Oysters Linked to Deaths From Rare Bacteria

http://latimes.com/news/local/la-000064674aug09.story?coll=la%2Dheadlines%2Dcalifornia

Raw Oysters Linked to Deaths From Rare Bacteria
By CHARLES ORNSTEIN
TIMES HEALTH WRITER

August 9 2001

Los Angeles County public health officials are warning people with certain
chronic diseases to avoid raw shellfish after two deaths this month linked to a
rare bacterium.

Three other people in the county have been hospitalized with the Vibrio
vulnificus infection since late June. All of the five patients were Latino men
ages 44 to 56 with liver disease.

The bacterium is typically found in raw oysters from the Gulf of Mexico and
affects people with diseases including cirrhosis, hepatitis, cancer, diabetes
and AIDS. Public health officials speculate that Latinos are more likely to
purchase Gulf Coast oysters and therefore are more likely to be exposed to the
infection. Latinos also were disproportionately affected by a 1985 listeria
outbreak that killed 48 and was linked to contaminated Mexican cheese.

Two of the hospitalized patients purchased oysters from pushcarts, one of them
as part of a marinade called campechana. Two others, including the man who died
Aug. 2, bought oysters from restaurants, one in ceviche. Officials do not know
how the fifth man, who died Tuesday, developed the infection because they found
him unconscious.

The Vibrio vulnificus infection is fatal in 50% of cases after it enters the
bloodstream, experts say. It causes septic shock, blistering skin lesions and
gangrene that often requires the amputation of limbs.

By comparison, the common food bacterium salmonella causes death in fewer than
1% of known infections, according to the state Department of Health Services.

Vibrio vulnificus bacteria are naturally present in marine settings, and they
thrive in high temperatures and when ocean water has a high level of salt. For
people with healthy immune systems, infection can cause diarrhea, abdominal pain
and vomiting, but not death.

For those with chronic diseases, symptoms typically begin within 24 hours of
eating contaminated shellfish. Death can occur within two to three days.

"Even though it's a rare disease, it's a highly fatal disease," said Dr. David
Dassey, deputy chief of acute communicable disease control in the county's
public health department.

The number of infections this year is the highest since five people died within
three weeks in 1996, Dassey said. Because the infection is much more likely in
the summer, officials worry that this year's tally may increase.

"It is such an evil disease," said Linda Andrews, a food scientist with the
Coastal Research and Extension Center of Mississippi State University. "It's

almost like an Ebola virus the way it affects the body. It's horrible."

One problem, Andrews said, is that many people don't know that they have liver
disease. As a result, she encourages people not to eat raw oysters from the Gulf
Coast in the summer unless the oysters have been treated.

Raw shellfish from other regions, such as the Pacific Northwest and Northeast,
generally do not trigger infection because water temperatures in those areas are
lower.

State health officials say they have considered imposing a summer ban on oysters
from the Gulf Coast, but they have never done so. Since 1991, the state has
required all facilities selling Gulf Coast oysters to post warning labels.

The state typically records five to eight Vibrio vulnificus illnesses each year
in Latino men, said James Waddell, acting chief of the food safety section of
the California Department of Health Services.

Short of an outright ban, his department is encouraging oyster companies to
pasteurize or freeze products, which eliminates the bacteria.

Treated products cost 50% more than untreated oysters, but some oyster companies
say the cost is worthwhile.

"The industry would be well advised to step up to the plate and do whatever they
can to prevent these types of occurrences from happening," said John Tesvich, a
Louisiana businessman whose companies sell both treated and untreated oysters.

"The illnesses hurt the image of the shellfish industry as a whole and the Gulf
in particular."
For information about reprinting this article, go to
http://www.lats.com/rights/register.htm

To summarize that lengthy passage:
[b]Mr. ______, you have chronic liver disease.  You'll die from it.  Don't eat raw shellfish, you could die from it.[/b]  

Or:  How many food scientists does it take to open a clam?

[i]Special thanks to Cavalier's Clams of Lower Bank, New Jersey.[/i]

Good idea, Squid.  Maybe they should all just stay home 'just in case'. :-)

Lots of good sushi here in Reno.  6-8 all you can eat spots.  4 are good.  2 are excellent.  One is in a Korean restaurant.  Great twist on sushi.  Lots of radish sprouts.

The best is Sushi Teri.  All you can eat lunch for $12.95.  I like tobiko with a quail egg (Oh,no. Botulism, right?), a number of speciality rolls with crystal or tempura shrimp or crab along with combinations of onion, avacado usually on top, teri sauce, spicy sauce, salmon, yellowtail, tobiko, vietnamese rooster sauce, spicy crab & etc.  My favorite is a Joe roll.  Spicy tuna with tobiko and green onions.  They also have a couple of deep fried rolls that are tasty.  All with LOTS of heavily tobiko laced soy sauce, Kirin and sake.  Yummm!

CB

After watching Discovery channel the other day and seeing the worms from fish, I have refrained from eating raw seafood.

I might get back into it though.  Maybe.

Generally, I wouldn't eat raw fish at some hole in the wall out of the way dive.  

I did read in an article about some guy who pulled a 15 footer out of his ass.  He then went to the hospital where 15 more feet was found.  30 feet of worm nesting up in there.

He had eaten sushi about 3-4 times a week.  Must have been at one of those dives I mentioned.

If I find the article, I'll re-type some of it for you guys.

Oh ya, I do like sushi though.

My favorites in no particular order:

- hamachi ( yellow tail tuna )
- awabi ( abalone )
- unagi ( freshwater eel )

Hey, I thought you only at those long BBQ pig riblets at Applebee's?

Agreed.  The hair down there's gotta go!

My personal favorite as well.  Inari Vachs, not the sushi.

Good call Imbrog|io!

When the hell is her website gonna be up?

I think that's generally the case with restaurants like that.

Unfortunately, I have seen wannabe sushi chefs who look to be recruited right off the street.

I definitely would not eat raw sushi from an imposter looking sushi chef.

Where are the standards?

The one time I ate at Todai, I was not impressed with the sushi.  The teriyaki chicken was very good though.  I would go there for that.  I think it is hard for a chain to beat some of the fine Bay Area sushi places.  It is fun to watch a really good sushi chef prepare a roll.  I got to watch a younger guy get some training from this older guy.  I could not understand what they were saying because they didn't speak English.

At about $18 for lunch at Todai or Onami, that equals about 24 pieces of sushi at the nearest equivalent such as Ichiban or Niban.  I can get about that many on my first plate, and I can cover about six plates if I go easy on the rice.  We pass on most of the Chinese food (the hot menu) except the giant prawns since those dishes are better made at home or purchased elsewhere.  Todai does make a decent jellyfish salad; I always have a couple servings with my tuna and eel.

Frank, Sorry to disappoint you; but beer contains(http://www.ar15.com/forums/topic.html?id=43180)
Warning: Beer Contains Female Hormones

> ---------------------------------------
> > > Yesterday, scientists for Health Canada suggested that men
> > should take a look at their beer consumption, considering
> the results of a recent analysis that revealed the
> presence of female hormones in beer. The theory is that
> drinking beer makes men turn into women.
> > To test the finding, 100 men were fed 6 pints of beer
> each.
> It was then observed that 100% of the men gained weight,
> talked excessively without making sense, became overly
> emotional, couldn't drive, failed to think rationally,
> argued over nothing, and refused to apologize when wrong.
> > No further testing is planned

Sorry but it's hard to eat anything I would put on a hook!

Never eaten dawgs or cats, but I find it funny that there are never any strays of either where I work.

My dad had some when he went back to the Phillipines....yuck.