Some store flyers come in the mail here, including for Aldi's I
think... I rarely look at them as we aren't likely to go there
anyway... ;)

It's one of the several stores we shop at. Don't always get a lot of
food, more often the special "stuff" is what we go for there.

You have a profusion of grocery brands - pretty interesting.
I wonder what makes your area such a food battleground.

No surprise there--entices people to keep buying the bags.

And be a way to keep things "fresh"... :)

Yes, or create a collector's bag like their 100th anniversary one.

They might have done that one anyway... :) But they've also done it
to push fruits and veggies... and their sushi... ;)

I know their sushi isn't like Fu's, but is it worth trying? Steve won't
even try the sushi at Publix because the label lists all sorts of preservatives and such like.

In order to make sushi a paying proposition in the supermarkets,
there have to be preservatives. I'd suggest that allergenic
chemicals are a lesser evil than fish cut a day or more in advance.

Speaking of which, we saw a place called something like New Tokyo
on rte 1 in the town north of you - any good?

---------- Recipe via Meal-Master (tm) v8.01

Title: Isobe Zukuri (Sashimi Wrapped in Laver)
Categories: Fish/sea, Oriental
Yield: 6 servings

6 x Sheets Nori 1 lb Fresh fish fillet

-------------------------------DIPPING SAUCE-------------------------------
6 tb Chirizu -OR- 6 tb Tosa Joyu

IN ADVANCE Cut fish into slices 1/2" thick and 6-7" long (as lonf as a
sheet of nori). TO ASSEMBLE AND SERVE: Pass the nori, one sheet at a
time,
over a flame to intensify it's flavor and color. Lay the nori flat on a
hard surface (the japanese use a bamboo mat to facilitate rolling) with
the
wide side of the mat facing towards you. Place a long slice of fish along
the length of the nori and roll the nori into a long, thick, tight
cylinder. Cut crosswise into 1 1/2" slices with a sharp knife. Roll and
cut the remaining fish and nori in the same way. Source unknown

-----
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

MICHAEL LOO wrote to RUTH HAFFLY <=-

In order to make sushi a paying proposition in the supermarkets,
there have to be preservatives. I'd suggest that allergenic
chemicals are a lesser evil than fish cut a day or more in advance.

There's a great podcast called "Eat This Globe" that talks about the history of foods and their place in culture. The episode about Sushi harkened back
to its origin in keeping fish safe with refrigeration. The fermenting rice would preserve the fish, allowing it to be kept for several weeks without refrigeration. The rolls were kept tightly packed in boxes, with a weight on top to further compress the roll. The taste and consistency was said to be similar to bleu cheese...

I think I prefer contemporary sushi, although Natto (fermented soybean) is
an occasional favorite - and a great way to tell a new-school sushi
restaurant from an old-school one.


... When in doubt, predict that the trend will continue.
--- MultiMail/XT v0.52
* Origin: http://realitycheckbbs.org | tomorrow's retro tech (1:218/700)

Re: Re: 27 Piggly Wiggly was
By: Kurt Weiske to MICHAEL LOO on Mon Sep 30 2019 09:31 am

harkened back to its origin in keeping fish safe with refrigeration. The

"without"
--- SBBSecho 3.09-Win32
* Origin: http://realitycheckbbs.org | tomorrow's retro tech (1:218/700)

Hi Michael,

Some store flyers come in the mail here, including for Aldi's I think... I rarely look at them as we aren't likely to go there anyway... ;)

It's one of the several stores we shop at. Don't always get a lot of food, more often the special "stuff" is what we go for there.

You have a profusion of grocery brands - pretty interesting.
I wonder what makes your area such a food battleground.

Probably the different universities/colleges in the area as well as the Research Park Triangle. There's a heavy Indian (from India) presence in
the area in addition to the Mexican, Native American, "American blend",
etc. Education level varies from area to area. The concentration of
Indians are usually highly educated but there are also areas of poverty. Another factor is that there are a lot of non native North Carolinians,
people who have moved from other states for various reasons--all in all,
adds up to some interesting demographics. That, as much as anything,
accounts for the variety of grocery brands.

No surprise there--entices people to keep buying the

bags. > NB> NB>> And be a way to keep things "fresh"... :)

Yes, or create a collector's bag like their 100th anniversary

one. > NB> They might have done that one anyway... :) But they've
also done it > NB> to push fruits and veggies... and their sushi...
;)

I know their sushi isn't like Fu's, but is it worth trying? Steve

won't > even try the sushi at Publix because the label lists all sorts
of

preservatives and such like.

In order to make sushi a paying proposition in the supermarkets,
there have to be preservatives. I'd suggest that allergenic
chemicals are a lesser evil than fish cut a day or more in advance.

I know, but try to talk him into getting some sushi other than at Fu's
is almost a lost cause. (G)

Speaking of which, we saw a place called something like New Tokyo
on rte 1 in the town north of you - any good?

Never tried it. We usually go thru the area only on our way up north or
on our way home--times we're not looking for a meal. Also, tho I've seen
it quite often it usually has looked closed--don't know if it is or not.
Guess we'll have to check it out.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... If you think you are confused now, wait until I explain it!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)