jeremy wrote:

> Sqwertz wrote:
> > Sqwertz > wrote:
> >
> >> George Kerby > wrote:
> >>
> >>> Had to be a blonde...
> >> I blonde wouldn't be stupid enough to quote 22 lines just to add 5
> >> 14 meaningless letters.
> >
> > Try that again:
>
> Or X post to houston eats where the idiot has been kill-filed for so long
I
> had forgotten he existed and have since changed computers.


Hey now, don't be tawkin' about my buddy Steve that way...

BTW for you houston.eaters, is "Professor von Roach" still around...???


--
Best
Greg

" I find Greg Morrow lowbrow, witless, and obnoxious. For him to claim that
we are some
kind of comedy team turns my stomach."
- "cybercat" to me on rec.food.cooking

[x - posted to houston.eats and rec.travel.air from rec.food.cooking...]


blake murphy wrote:

> On Sun, 3 Aug 2008 12:37:34 -0500, Gregory Morrow wrote:
>
> > [x-posted to houston.eats]
> >
> > blake murphy wrote:
> >
> >> On Sat, 02 Aug 2008 22:54:09 -0700, sf wrote:
> >>
> >>> On Sat, 02 Aug 2008 16:06:12 -0500, Janet Wilder
> >>> > wrote:
> >>>
> >>>>sf wrote:
> >>>>> On Sat, 02 Aug 2008 14:46:12 -0500, Janet Wilder
> >>>>> > wrote:
> >>>>>
> >>>>>> Then you pick up the whole thing with the chop sticks and eat it.
> >>>>>
> >>>>> You must have a really big mouth! I've yet to come across a one
bite
> >>>>> roll.
> >>>>>
> >>>>>
> >>>>I take several bites, but the Japanese eat it in one bite.
> >>>
> >>> I've tried the one bite method, but it gags me. I don't understand
> >>> how they can chew so much food all at once!
> >>
> >> me either. or a piece of sushi.
> >
> >
> > Reminds me of a famous "incident" from years ago on houston.eats.
"Sheryl"
> > was a high - strung bitch poster on rec.travel.air and houston eats (of
> > course she was a nemesis of mine...). She posted this, which became
fodder
> > for much trollerizing by myself and other of her detractors; in checking
the
> > archives I find that I even x - posted it here, some of you kids might
> > remember it. In any case I felt so sorry for poor Ms. Connie Wong! Hope
> > Miyako is doing a THRIVING business, lol :
> >
> > Here's the thread; after this message I've included her original letter
to
> > Miyako Sushi in Houston TX. You can google "Sheryl", "Connie Wong", or
> > "Miyako" on rec.travel.air or houston.eats and get all sortsa nonsense
> > (includng my own, natch):
>
> she got that jacked out of shape over a dollar? sounds like a prize
bitch.
>


I first tangled with her on rec.travel.air c. 1999, when she was a regular
dispensing "advice". She accused me IIRC of "stealing airline revenue" [!]
when I asked a question about the possibility of standing by for a same -
day later flight - IF space was available - on a DCA - ORD American
Airlines flight...this was a cheapo hundred buck round - trip ticket.

Of course, being how I am things degenerated a bit, l called her bluff in
this thread "Does Sheryl Work". Shook things up a bit, lol:

http://groups.google.com/group/rec.t...7386182?hl=en&

Greg Morrow writes:

"Just a general question -- for all the time that our dear sheryl spends
micro-managing everybody's else's business on this group, and making
snide comments here and there -- does she have a job?

I always notice she is an eager-beaver ready to jump into the fray with
her so-called "informed" "facts", "advice", etcetra ad nauseaum (that's
Latin for "We're sick of sheryl"...).

sheryl puts so much _anger_ and _venom_ into her sour
replies/comments/"sermonettes"--she obviously takes a lot of time to
compose her postings here, as her grammar is generally faultless (I'll
pass on the logic...).

Comments, Comrades?"
-----------

Sheryl replies:

"I function absolutely fine so you can stop wondering.

Now I'm on the major attack against YOU, you disgusting varment. As
Bill said, I do not back down when I am attacked. If you don't like
what I post, you are under no obligation to read anything with my name
on it.

And a few weeks back, I responded with accurate information to your post
about circumventing fare rules, but because "Sheryl" was in the header,
you chose to attack me. Yeah, I could do like you webtv'ers and change
my e-mail address whenever it fancied me, but I enjoy my credibility."
-------

DNP writes:

Last month I made a post concerning a low fare I got on United to Los
Angeles.

Sheryl first called me a troll and then a liar and said that I was
making the whole thing up.

Her exact words we

"Uhhh...I have never seen CLT-LAX on UA for $127 r/t. I've seen it at
$249 but never below $200. What itinerary did you use? "

I then posted the itinerary and she claimed it was fabricated.

I then posted a copy of the fare codes with the breakdowns and the
information regarding the fare and offered to fax the ticket recipt to
her.

Her exact words again we

"And was a Saturday stay required at the fare? Bet so. The
original poster is definitely a troll."

A little flame war ensued and basically I found her to be a little
self centered and definitely an arrogant know it all.

She seems to enjoy attacking people and has a bad case of foot in
mouthous..."
------------------

M. Cordelli writes:

"Don't quote me on this, but I sincerely believe that by everybody ganging
up
on her the way it is happening is one of the best things to happen to the
newsgroup in a while. Perhaps now she will realize how everybody she steps
all over feels. At least any new people will be able to see she treats
everybody like that, not just them.

Don't like your question? Call you stupid. Have an e-mail address from say
France? Well, you must be a troll working for Air France (of course you
could also work for a company who sends their e-mails through the home
office in France). Dare to correct her about something? Well then she will
go to newsgroups all over the place slandering you for no reason. Want to
fly someplace? Guaranteed the answer will be to drive for six hours, get on
a Southwest flight and drive another three hours to get to where you have to
be.

And how about the people in the lawyers office she works in in Houston?
(The employee information was in a Yahoo profile or some similar place).
What a bunch of morons they must be, not able to get anyplace or do anything
without her assistance. "One of the guys I arrange flights for stopped by
in the mens room on his way to the plane and got lost. He called me at home
and asked if he should turn right or left to get back to his gate. I used
my superior knowledge of the airport to tall him that if he was at gate 62
and had to be at 63 he could call the customer service reps at Continental
and ask for the e-mail address to send for better signs." No, we can't fly
our high priced people into Boston, we have to fly into Providence and make
them drive up to see you.

She admittley takes only 10 flights per year, and uses a corporate travel
agent for all this "scheduling" she does for the morons. In a recent post
about her parents going on a cruise, she said they let the cruise line
arrange for the air tickets. She is just a moron, plain and simple, who is
using the newsgroup to pretend to be an expert who flies less then once a
month on some quack airline like Southwest..."

</>














> your pal,
> blake
> ** Posted from http://www.teranews.com **

"Janet Wilder" > wrote in message
...
> dejablues wrote:
>
>> Also, how do you get the pickled ginger, wasabi, and soy sauce on it if
>> you don't use chopsticks?
>
> You put some of the soy sauce and wasabi on your plate. You pick up the
> sushi with the chopsticks and gently dip it in the soy sauce puddle. You
> take up a bit of wasabi with the chop sticks and dab it on the sushi. Then
> you pick up the whole thing with the chop sticks and eat it.
>
> The ginger is not supposed to be eaten with the sushi. It is eaten between
> servings of sushi as a palate cleanser.

Did that really answer the question? :-)
I like to put ginger and wasabi on top of the sushi and then dip it into the
sauce.

dejablues wrote:

>
> "Janet Wilder" > wrote in message
> ...
>> dejablues wrote:
>>
>>> Also, how do you get the pickled ginger, wasabi, and soy sauce on it if
>>> you don't use chopsticks?
>>
>> You put some of the soy sauce and wasabi on your plate. You pick up the
>> sushi with the chopsticks and gently dip it in the soy sauce puddle. You
>> take up a bit of wasabi with the chop sticks and dab it on the sushi. Then
>> you pick up the whole thing with the chop sticks and eat it.
>>
>> The ginger is not supposed to be eaten with the sushi. It is eaten between
>> servings of sushi as a palate cleanser.
>
> Did that really answer the question? :-)
> I like to put ginger and wasabi on top of the sushi and then dip it into the
> sauce.

I'm probably not sushially correct; I mix some wasabi into my soy sauce
and then I dip. Am I a barbarian?


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Need a new news feed? http://blinkynet.net/comp/newfeed.html

On Aug 5, 3:54*pm, Blinky the Shark > wrote:
>
> I'm probably not sushially correct; I mix some wasabi into my soy sauce
> and then I dip. *Am I a barbarian?
>
That's what I do most of the time. Learned it from Japanese friends
when I lived in Japan long ago. Then again, they were bar girls and I
was a G.I. Maybe we're all barbarians. -aem

Blinky the Shark wrote:

> dejablues wrote:
>
> >
> > "Janet Wilder" > wrote in message
> > ...
> >> dejablues wrote:
> >>
> >>> Also, how do you get the pickled ginger, wasabi, and soy sauce on it
if
> >>> you don't use chopsticks?
> >>
> >> You put some of the soy sauce and wasabi on your plate. You pick up the
> >> sushi with the chopsticks and gently dip it in the soy sauce puddle.
You
> >> take up a bit of wasabi with the chop sticks and dab it on the sushi.
Then
> >> you pick up the whole thing with the chop sticks and eat it.
> >>
> >> The ginger is not supposed to be eaten with the sushi. It is eaten
between
> >> servings of sushi as a palate cleanser.
> >
> > Did that really answer the question? :-)
> > I like to put ginger and wasabi on top of the sushi and then dip it into
the
> > sauce.
>
> I'm probably not sushially correct; I mix some wasabi into my soy sauce
> and then I dip. Am I a barbarian?


Ostensibly "yes", but then you have fins, not arms...

;-)


--
Best
Greg

Blinky the Shark wrote:
> dejablues wrote:
>
>> "Janet Wilder" > wrote in message
>> ...
>>> dejablues wrote:
>>>
>>>> Also, how do you get the pickled ginger, wasabi, and soy sauce on it if
>>>> you don't use chopsticks?
>>> You put some of the soy sauce and wasabi on your plate. You pick up the
>>> sushi with the chopsticks and gently dip it in the soy sauce puddle. You
>>> take up a bit of wasabi with the chop sticks and dab it on the sushi. Then
>>> you pick up the whole thing with the chop sticks and eat it.
>>>
>>> The ginger is not supposed to be eaten with the sushi. It is eaten between
>>> servings of sushi as a palate cleanser.
>> Did that really answer the question? :-)
>> I like to put ginger and wasabi on top of the sushi and then dip it into the
>> sauce.
>
> I'm probably not sushially correct; I mix some wasabi into my soy sauce
> and then I dip. Am I a barbarian?
>
>
Hardly. Whatever you are comfortable with should be just fine. Ignore
the evil eyed looks of the Japanese patrons in the restaurant <vbg>

I posted what I had read in my little sushi etiquette book that came
with my very first bamboo sushi-rolling mat that I bought in 1987.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Blinky the Shark wrote:

> I'm probably not sushially correct; I mix some wasabi into my soy sauce
> and then I dip. Am I a barbarian?
>
>

You're a barbarian. Always place the wasabi into the cute little dish
first and pour the soy sauce on top while stirring with chopstick. Don't
use a fork or your fingers to stir - you savage!

BTW, as you know, that green stuff is really colored horseradish. Mostly
we don't get real wasabi in this country. That's OK with me as the real
stuff lacks the kick of colored horseradish. Chinese hot mustard and
shoyu works fine with me as a dip for sashimi.

dsi1 > wrote:

>Blinky the Shark wrote:

>> I'm probably not sushially correct; I mix some wasabi into my soy sauce
>> and then I dip. Am I a barbarian?

>You're a barbarian. Always place the wasabi into the cute little dish
>first and pour the soy sauce on top while stirring with chopstick.

Neither is correct. Place only soy sauce into the dish.
Use a chopstick to transfer wasabi directly to the sushi / sashimi.
If it's sashimi, also dip it in the soy sauce in the dish.
(It's not even technically correct to let soy sauce touch the sushi
rice.)

>BTW, as you know, that green stuff is really colored horseradish. Mostly
>we don't get real wasabi in this country.

And why should they send us the real stuff if we're gonna waste
80% of it by mixing it into soy sauce that will remain behind in
the little dish?

I love actual wasabi. Grating it with a microplane works pretty
well.

Steve

Steve Pope wrote:
> dsi1 > wrote:
>
>> Blinky the Shark wrote:
>
>>> I'm probably not sushially correct; I mix some wasabi into my soy sauce
>>> and then I dip. Am I a barbarian?
>
>> You're a barbarian. Always place the wasabi into the cute little dish
>> first and pour the soy sauce on top while stirring with chopstick.
>
> Neither is correct. Place only soy sauce into the dish.
> Use a chopstick to transfer wasabi directly to the sushi / sashimi.
> If it's sashimi, also dip it in the soy sauce in the dish.
> (It's not even technically correct to let soy sauce touch the sushi
> rice.)
>
>> BTW, as you know, that green stuff is really colored horseradish. Mostly
>> we don't get real wasabi in this country.
>
> And why should they send us the real stuff if we're gonna waste
> 80% of it by mixing it into soy sauce that will remain behind in
> the little dish?
>
> I love actual wasabi. Grating it with a microplane works pretty
> well.
>
> Steve

Actually, I'm a barbarian. :-) You're probably right on all counts. The
folks in Japan would most likely be horrified at the idea of
shoyu-soaked sushi rice.

What I have noticed recently is that it seems the restaurants over here
are now making nigiri without a dab of horseradish under the fish - the
wimpification of sushi? It looks like I'll have to start lifting the
sushi lid and dabbing the wasabi onto the rice myself, that's not right!

The truth is that I've tasted only tube wasabi - there's no source of
wasabi root over here. :-(

dsi1 wrote:

> Blinky the Shark wrote:
>
>> I'm probably not sushially correct; I mix some wasabi into my soy sauce
>> and then I dip. Am I a barbarian?
>
> You're a barbarian. Always place the wasabi into the cute little dish
> first and pour the soy sauce on top while stirring with chopstick. Don't
> use a fork or your fingers to stir - you savage!

A shark with fingers would be not a savage as much as a money-maker, at
least on the night-time talk show circuit.

> BTW, as you know, that green stuff is really colored horseradish. Mostly
> we don't get real wasabi in this country. That's OK with me as the real
> stuff lacks the kick of colored horseradish. Chinese hot mustard and
> shoyu works fine with me as a dip for sashimi.

Yeah, I recently learned that it's not The Real Thing. I was shocked, I
tell you. Shocked! Then, withing probably twenty seconds, I realized
that that didn't actually bother me at all.


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Need a new news feed? http://blinkynet.net/comp/newfeed.html

dsi1 > wrote:

>What I have noticed recently is that it seems the restaurants over here
>are now making nigiri without a dab of horseradish under the fish - the
>wimpification of sushi? It looks like I'll have to start lifting the
>sushi lid and dabbing the wasabi onto the rice myself, that's not right!

I've noticed that too. I always apply some wasabi to the top
of the nigiri anyway, but there should be a little in the middle
of it, I agree.

>The truth is that I've tasted only tube wasabi - there's no source of
>wasabi root over here. :-(

Some tubes have a fraction of real wasabi in them. Usually you
can tell by looking at the ingredient list.

The stuff in sushi restaurants is normally reconstituted from
a powder, and never saw the inside of a tube.

Steve

dsi1 wrote:

> What I have noticed recently is that it seems the restaurants over here
> are now making nigiri without a dab of horseradish under the fish - the
> wimpification of sushi? It looks like I'll have to start lifting the sushi
> lid and dabbing the wasabi onto the rice myself, that's not right!

Depends on what else is the Wasabi goes with raw fish, but not with other
sushi toppings, e.g, smoked salmon or cooked eel. Originally, wasabi was put
into sushi to kill the parasites which are still alive in raw fish. If the
sushi topping is cooked, then the parasites are dead, and there's no need
for wasabi.

Personally, I don't care for horseradish, so it doesn't bother me when it's
left off. If I wanted horseradish to be there, I could put it there myself,
and I'm not at all convinced that it would kill parasites anyway.

Bob

Blinky the Shark wrote:
>
>
> Yeah, I recently learned that it's not The Real Thing. I was shocked, I
> tell you. Shocked! Then, withing probably twenty seconds, I realized
> that that didn't actually bother me at all.
>

You should be shocked and devastated. Real wasabi is twenty-five
thousand times better than artificially colored horseshit, and about
twice as good as green horseradish. If you knew the real truth, you'd
kill yourself right away without even thinking.

BTW, have you noticed that in the last month, your favorite giant
internet corporation Google, has fundamentally changed it's
search/result algorithm? And that nobody seems to have noticed? My
website used to get excellent placement but now has dropped off the map
and has been replaced with mostly third-party listings and it appears
that they've devalued non-sponsored commercial sites? I was dissing
GoogooGroupes just a tiny bit during the time this happened and this is
feeding my paranoia. Please reassure me that I'm just nuts. Thanks! :-)

name withheld to protect my innocent ass...

dsi1 wrote:
> Blinky the Shark wrote:
>>
>>
>> Yeah, I recently learned that it's not The Real Thing. I was shocked, I
>> tell you. Shocked! Then, withing probably twenty seconds, I realized
>> that that didn't actually bother me at all.
>>
>
> You should be shocked and devastated. Real wasabi is twenty-five
> thousand times better than artificially colored horseshit, and about
> twice as good as green horseradish. If you knew the real truth, you'd
> kill yourself right away without even thinking.
>
> BTW, have you noticed that in the last month, your favorite giant
> internet corporation Google, has fundamentally changed it's
> search/result algorithm? And that nobody seems to have noticed? My
> website used to get excellent placement but now has dropped off the map
> and has been replaced with mostly third-party listings and it appears
> that they've devalued non-sponsored commercial sites? I was dissing
> GoogooGroupes just a tiny bit during the time this happened and this is
> feeding my paranoia. Please reassure me that I'm just nuts. Thanks! :-)
>
> name withheld to protect my innocent ass...

I've noticed that google is deteriorating. That is even more true
for images.google than it is for the normal search. The image
search is almost useless now. :-(

--
Jean B.

Bob Terwilliger wrote:

>
> Depends on what else is the Wasabi goes with raw fish, but not with
> other
> sushi toppings, e.g, smoked salmon or cooked eel. Originally, wasabi was
> put
> into sushi to kill the parasites which are still alive in raw fish. If the
> sushi topping is cooked, then the parasites are dead, and there's no need

I've been thinking that it might be a good idea to cut down on my sushi
and parasite consumption. You've just made that a little easier to do -
thanks!

> for wasabi.
>
> Personally, I don't care for horseradish, so it doesn't bother me when it's
> left off. If I wanted horseradish to be there, I could put it there
> myself, and I'm not at all convinced that it would kill parasites anyway.
>
> Bob

Jean B. wrote:

>
> I've noticed that google is deteriorating. That is even more true for
> images.google than it is for the normal search. The image search is
> almost useless now. :-(
>

The great value in Google was that it was based on relevancy of the
sites to a specific search terms. I assume in the future, Google and
Yahoo result pages will mostly function as carriers of paid advertising
as the non-sponsored link lose more and more real estate. It was good
while it last, right?

dsi1 wrote:

> Blinky the Shark wrote:
>>
>>
>> Yeah, I recently learned that it's not The Real Thing. I was shocked, I
>> tell you. Shocked! Then, withing probably twenty seconds, I realized
>> that that didn't actually bother me at all.
>>
>
> You should be shocked and devastated. Real wasabi is twenty-five
> thousand times better than artificially colored horseshit, and about
> twice as good as green horseradish. If you knew the real truth, you'd
> kill yourself right away without even thinking.

Manifest destiny requires that I escape death until after I've led my
posse to domination of the planet.

> BTW, have you noticed that in the last month, your favorite giant
> internet corporation Google, has fundamentally changed it's
> search/result algorithm? And that nobody seems to have noticed? My
> website used to get excellent placement but now has dropped off the map
> and has been replaced with mostly third-party listings and it appears
> that they've devalued non-sponsored commercial sites? I was dissing

Because I do alt.www.webmaster and related groups, I know that they do
change from time to time; every so often there will be similar reports
about "hey, why did I just fall off the short list?"

> GoogooGroupes just a tiny bit during the time this happened and this is
> feeding my paranoia. Please reassure me that I'm just nuts. Thanks! :-)

The good news is that you're nuts.

Well, you asked for it.


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Need a new news feed? http://blinkynet.net/comp/newfeed.html

dsi1 wrote:
> Steve Pope wrote:
>> dsi1 > wrote:
>>
>>> Blinky the Shark wrote:
>>
>>>> I'm probably not sushially correct; I mix some wasabi into my soy sauce
>>>> and then I dip. Am I a barbarian?
>>
>>> You're a barbarian. Always place the wasabi into the cute little dish
>>> first and pour the soy sauce on top while stirring with chopstick.
>>
>> Neither is correct. Place only soy sauce into the dish.
>> Use a chopstick to transfer wasabi directly to the sushi / sashimi.
>> If it's sashimi, also dip it in the soy sauce in the dish.
>> (It's not even technically correct to let soy sauce touch the sushi
>> rice.)
>>
>>> BTW, as you know, that green stuff is really colored horseradish.
>>> Mostly we don't get real wasabi in this country.
>>
>> And why should they send us the real stuff if we're gonna waste
>> 80% of it by mixing it into soy sauce that will remain behind in
>> the little dish?
>>
>> I love actual wasabi. Grating it with a microplane works pretty
>> well.
>>
>> Steve
>
> Actually, I'm a barbarian. :-) You're probably right on all counts. The
> folks in Japan would most likely be horrified at the idea of
> shoyu-soaked sushi rice.
>
> What I have noticed recently is that it seems the restaurants over here
> are now making nigiri without a dab of horseradish under the fish - the
> wimpification of sushi? It looks like I'll have to start lifting the
> sushi lid and dabbing the wasabi onto the rice myself, that's not right!
>
> The truth is that I've tasted only tube wasabi - there's no source of
> wasabi root over here. :-(

I don't know where "over here" is but if it is the US there are folks in
Oregon growing wasabi:

http://www.wasabia.com/wasabi-order.php

dsi1 wrote:

> The great value in Google was that it was based on relevancy of the
> sites to a specific search terms. I assume in the future, Google and
> Yahoo result pages will mostly function as carriers of paid advertising
> as the non-sponsored link lose more and more real estate. It was good
> while it last, right?

It lasted for a good long time, compared to its predecessors. I
am very sad to see it deteriorating.

--
Jean B.

On Tue, 5 Aug 2008 17:53:01 -0400, dejablues wrote:

> "Janet Wilder" > wrote in message
> ...
>> dejablues wrote:
>>
>>> Also, how do you get the pickled ginger, wasabi, and soy sauce on it if
>>> you don't use chopsticks?
>>
>> You put some of the soy sauce and wasabi on your plate. You pick up the
>> sushi with the chopsticks and gently dip it in the soy sauce puddle. You
>> take up a bit of wasabi with the chop sticks and dab it on the sushi. Then
>> you pick up the whole thing with the chop sticks and eat it.
>>
>> The ginger is not supposed to be eaten with the sushi. It is eaten between
>> servings of sushi as a palate cleanser.
>
> Did that really answer the question? :-)
> I like to put ginger and wasabi on top of the sushi and then dip it into the
> sauce.

the wasabi maybe, but not the ginger.

i did read somewhere that the people who mix the wasabi and soy are sissies
and dilettantes.

your pal,
blake

On Tue, 05 Aug 2008 15:54:18 -0700, Blinky the Shark wrote:

> dejablues wrote:
>
>>
>> "Janet Wilder" > wrote in message
>> ...
>>> dejablues wrote:
>>>
>>>> Also, how do you get the pickled ginger, wasabi, and soy sauce on it if
>>>> you don't use chopsticks?
>>>
>>> You put some of the soy sauce and wasabi on your plate. You pick up the
>>> sushi with the chopsticks and gently dip it in the soy sauce puddle. You
>>> take up a bit of wasabi with the chop sticks and dab it on the sushi. Then
>>> you pick up the whole thing with the chop sticks and eat it.
>>>
>>> The ginger is not supposed to be eaten with the sushi. It is eaten between
>>> servings of sushi as a palate cleanser.
>>
>> Did that really answer the question? :-)
>> I like to put ginger and wasabi on top of the sushi and then dip it into the
>> sauce.
>
> I'm probably not sushially correct; I mix some wasabi into my soy sauce
> and then I dip. Am I a barbarian?

i mix some in the soy and put some on top, too. that way, i'm certain to
be wrong. i find that oddly comforting.

your pal,
blake

On Tue, 05 Aug 2008 16:24:58 -1000, dsi1 wrote:

> Blinky the Shark wrote:
>>
>>
>> Yeah, I recently learned that it's not The Real Thing. I was shocked, I
>> tell you. Shocked! Then, withing probably twenty seconds, I realized
>> that that didn't actually bother me at all.
>>
>
> You should be shocked and devastated. Real wasabi is twenty-five
> thousand times better than artificially colored horseshit, and about
> twice as good as green horseradish. If you knew the real truth, you'd
> kill yourself right away without even thinking.
>

i'll stow it right next to my deep and abiding regret that i'll probably
never taste fugu sashimi.

your pal,
blake

On Wed, 06 Aug 2008 09:04:05 -0400, Jean B. wrote:

> dsi1 wrote:
>
>> The great value in Google was that it was based on relevancy of the
>> sites to a specific search terms. I assume in the future, Google and
>> Yahoo result pages will mostly function as carriers of paid advertising
>> as the non-sponsored link lose more and more real estate. It was good
>> while it last, right?
>
> It lasted for a good long time, compared to its predecessors. I
> am very sad to see it deteriorating.

well, there are other search engines (not that i use them). i presume that
if google goes sufficiently cruddy, the magical invisible hand will reach
down and them a firm (but fair!) goosing.

your pal,
blake

On Tue, 05 Aug 2008 20:43:05 -0700, Blinky the Shark wrote:

> dsi1 wrote:

>> GoogooGroupes just a tiny bit during the time this happened and this is
>> feeding my paranoia. Please reassure me that I'm just nuts. Thanks! :-)
>
> The good news is that you're nuts.
>
> Well, you asked for it.

it's always good news to find out you are the one who's nuts. if it was
everybody else, who the **** would get the work done?

your pal,
blake

Blinky the Shark wrote:

> I'm probably not sushially correct; I mix some wasabi into my soy sauce
> and then I dip. Am I a barbarian?

If you are wrong, then so am I. I add the wasabi to the top of my
itty-bitty bowl, mixing it into the soy sauce until it is just right.

Becca

dsi1 wrote:

> BTW, have you noticed that in the last month, your favorite giant
> internet corporation Google, has fundamentally changed it's
> search/result algorithm? And that nobody seems to have noticed? My
> website used to get excellent placement but now has dropped off the map
> and has been replaced with mostly third-party listings and it appears
> that they've devalued non-sponsored commercial sites? I was dissing
> GoogooGroupes just a tiny bit during the time this happened and this is
> feeding my paranoia. Please reassure me that I'm just nuts. Thanks! :-)
>
> name withheld to protect my innocent ass...

Dogpile is my fave. I do not visit Google's website very often.

Becca

George wrote:

>
> I don't know where "over here" is but if it is the US there are folks in
> Oregon growing wasabi:
>
> http://www.wasabia.com/wasabi-order.php

I was wrong. :-)

It seems that wasabi growing has also taken root in Hawaii:

http://tinyurl.com/6k7lwg

Becca wrote:

> Blinky the Shark wrote:
>
>> I'm probably not sushially correct; I mix some wasabi into my soy sauce
>> and then I dip. Am I a barbarian?
>
> If you are wrong, then so am I. I add the wasabi to the top of my
> itty-bitty bowl, mixing it into the soy sauce until it is just right.

We may be wrong, but we can start an RFC Barbarian Club and only let in
others like us.


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Need a new news feed? http://blinkynet.net/comp/newfeed.html

blake murphy wrote:

>
> i'll stow it right next to my deep and abiding regret that i'll probably
> never taste fugu sashimi.

I'd pass on that if I were me. My ex-boss told me his wife would make a
soup out of the blowfish. He said that it was not too difficult to make
- you just have to know how to do it and be careful. I'd probably have
to pass on that one too.

>
> your pal,
> blake

Becca wrote:
> dsi1 wrote:
>
>> BTW, have you noticed that in the last month, your favorite giant
>> internet corporation Google, has fundamentally changed it's
>> search/result algorithm? And that nobody seems to have noticed? My
>> website used to get excellent placement but now has dropped off the
>> map and has been replaced with mostly third-party listings and it
>> appears that they've devalued non-sponsored commercial sites? I was
>> dissing GoogooGroupes just a tiny bit during the time this happened
>> and this is feeding my paranoia. Please reassure me that I'm just
>> nuts. Thanks! :-)
>>
>> name withheld to protect my innocent ass...
>
> Dogpile is my fave. I do not visit Google's website very often.
>
> Becca

Hmmm. I haven't used that for years. I need to try it again.

--
Jean B.

On Wed, 06 Aug 2008 12:01:25 -0500, Becca >
wrote:

>Blinky the Shark wrote:
>
>> I'm probably not sushially correct; I mix some wasabi into my soy sauce
>> and then I dip. Am I a barbarian?
>
>If you are wrong, then so am I. I add the wasabi to the top of my
>itty-bitty bowl, mixing it into the soy sauce until it is just right.
>
Well, your method is just plain wrong. It's wasabi first, then soy...
mixing as you pour. Sheesh, do I have to tell you people
*everything*?


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Wed, 6 Aug 2008 12:27:15 +0100, Janet Baraclough
> wrote:

> Google Maps is going downhill too.

It is? What's wrong with it?


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

sf wrote:
> On Wed, 6 Aug 2008 12:27:15 +0100, Janet Baraclough
> > wrote:
>
>> Google Maps is going downhill too.
>
> It is? What's wrong with it?
>
>
Oh! I haven't noticed a deterioration in the maps. What are you
seeing, SF?

I do notice one vagary, but I figure it's operator error.

--
Jean B.

On Thu, 07 Aug 2008 10:54:29 -0400, "Jean B." > wrote:

>sf wrote:
>> On Wed, 6 Aug 2008 12:27:15 +0100, Janet Baraclough
>> > wrote:
>>
>>> Google Maps is going downhill too.
>>
>> It is? What's wrong with it?
>>
>>
>Oh! I haven't noticed a deterioration in the maps. What are you
>seeing, SF?
>
>I do notice one vagary, but I figure it's operator error.

Janet made the comment. I thought it was improving, not
deteriorating. Those street shots are way cool, if somewhat off as
far as house numbers.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

sf wrote:
> On Wed, 06 Aug 2008 12:01:25 -0500, Becca >
> wrote:
>
>> Blinky the Shark wrote:
>>
>>> I'm probably not sushially correct; I mix some wasabi into my soy sauce
>>> and then I dip. Am I a barbarian?
>> If you are wrong, then so am I. I add the wasabi to the top of my
>> itty-bitty bowl, mixing it into the soy sauce until it is just right.
>>
> Well, your method is just plain wrong. It's wasabi first, then soy...
> mixing as you pour. Sheesh, do I have to tell you people
> *everything*?

Somebody needs to educate my husband. He puts ginger on top of his
sushi before he eats it. I should talk to him about that, but he is too
new. I don't want to scare him off. hehehe

Becca

On Thu, 07 Aug 2008 10:21:54 -0500, Becca >
wrote:

>Somebody needs to educate my husband. He puts ginger on top of his
>sushi before he eats it. I should talk to him about that, but he is too
>new. I don't want to scare him off. hehehe

I like ginger on top of sushi too. Sometimes I think sushi is just a
good excuse to eat the ginger.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Wed, 06 Aug 2008 07:44:47 -1000, dsi1 wrote:

> blake murphy wrote:
>
>>
>> i'll stow it right next to my deep and abiding regret that i'll probably
>> never taste fugu sashimi.
>
> I'd pass on that if I were me. My ex-boss told me his wife would make a
> soup out of the blowfish. He said that it was not too difficult to make
> - you just have to know how to do it and be careful. I'd probably have
> to pass on that one too.
>

again, that would be more a bang-for-the-buck thing than a fear thing. the
stuff can't be *that * much more sublime than fat belly tuna.

your pal,
blake

George wrote:
> Julia Altshuler wrote:
>
>> I forget which thread this morphed from, but I got interested in
>> Japanese table manners and North American table manners when eating
>> Japanese food. I asked a Japanese friend. She lives most of the time
>> in Japan, gets work some of the time in the U.S. and Europe, learned
>> English in school and speaks English fluently, if somewhat accented.
>>
>>
>> I asked her:
>>
>> Is sushi or sashimi ever eaten with one's fingers in Japan? I'm not
>> talking about times when one's willing to make allowances for the
>> Western idiots. In Japan, amongst people who should know better, in
>> restaurants and private homes, does one always use chopsticks?
>>
>>
>> She answered:
>>
>> It's OK to eat Sushi (not Sashimi) with your fingers. But I would
>> advise to use chopsticks. If you can't properly eat sushi with fingers,
>> it can turn ugly.
>>
>>
>> --Lia
>>
> Maybe something got lost in the translation? I have been to Japan
> numerous times and it not uncommon and not considered bad form to eat
> sushi with your fingers. I think her comment might be more in the
> direction of if you are not skilled with hashi then you can make a real
> mess trying to eat sushi with them.


It turns out that you are correct. I thought I was clear in the way I
asked the question, but here's her latest:


"Well, I thought Julia was going to have a sushi dinner with Japanese
people. So what I told her was the advise for non-Japanese person who
may not know how to dip the side of sushi into soy sauce in a proper
way. These folks who have gone to Japan are actually right. Japanese
would eat sushi with fingers. I would."


--Lia

blake murphy wrote:
> On Wed, 06 Aug 2008 07:44:47 -1000, dsi1 wrote:
>
>> blake murphy wrote:
>>
>>> i'll stow it right next to my deep and abiding regret that i'll probably
>>> never taste fugu sashimi.
>> I'd pass on that if I were me. My ex-boss told me his wife would make a
>> soup out of the blowfish. He said that it was not too difficult to make
>> - you just have to know how to do it and be careful. I'd probably have
>> to pass on that one too.
>>
>
> again, that would be more a bang-for-the-buck thing than a fear thing. the
> stuff can't be *that * much more sublime than fat belly tuna.
>
> your pal,
> blake

My guess is that if you didn't know what it was, you'd think it tasted a
lot like fish. :-)