petey
Senior Cook
Just kidding
kitchenelf said:- man, you know how to get hearts racing, don't you?????
BreezyCooking said:What's even worse is that there was an article in The New York Times "Food Section" just a few weeks ago reviewing a NYC Japanese restaurant that was serving "raw chicken" sushi & sashimi. They claim to obtain their birds from private "safe" sources, & while I don't know how they manage it, the NYC health department has not forbidden them from serving it.
That isn't far removed from "chicken tartare".
BreezyCooking said:I've never tried what one of our local sushi restaurants advertises as "live" scallops, but imagine they'd be good. Heck, I never have a problem tossing back fresh-shucked clams on the halfshell - why should scallops be any different.
Did the ones you have still have the orange roe attached? That's something I've always wanted to try but that seems to be impossible to find in the U.S.
cliveb said:Petey - I was going to make some this evening, but the only thing I could find was a big black buzzard on the roof over the road.
Do you think that would do?