More people should try it. It is much better than they think.
When I started dating my (now) ex-wife she refused to eat sushi no matter how much I tried to get her to eat it. A few years later some friends of hers were in from out of town for an afternoon and said if she wanted to see them they would be at a local sushi place. She decided to go, tried some sushi and found she absolutely loved it. After that it was sushi once a week.
Ah - can’t eat red meat (medical reasons) - and also Mrs T just doesn’t like. It would be a much better arrangement if she was the one with my medical issues. But baked potatoes - yeah, I’ll certainly give it a try. (For the record. Schoug already went from Well, umm to Must Buy in 24 hours.)
Thanks!
j
Yeah, I did that. Doesn’t change the fact that you’re eating smelly half-rotten fish.
I can’t imagine someone’s breath after eating half rotten fish with a pile of raw onion.
Maybe that is why they drink Aquavit. Hard to imagine doing this remotely sober with a bunch of other people.
The bacon needs to be warmed. With much of the fat gone, a minute in the pan heats it and an additional 30 seconds will crisp it. The 12 hours at 147 tenderizes the strips.
We went through a package of bacon last week this way. A strip of bacon for a sandwich or with eggs or snipped into potato soup was so easy.
Maybe they should. But the worst meal I’ve ever had, that I can remember, was sushi. Raw quail egg on sea urchin roe. I was brave and took a big bite and it took everything I could muster to keep from retching it up on to my plate. It kind of put me off sushi, unless it’s just rice and seaweed and crab, or similar.
For me it was fresh water eel. People at my table loved it. I could not stand it.
Sushi has so many variations. Start with something easy like a tuna roll (or California roll) and go from there. There will be occasional missteps. Ideally you are with friends/family and order a few different things and if one is not to your liking make note and eat whatever else is there.
Anyone ever try chicken sashimi? I had it once, and it was an interesting experience. I had to first get over my squeamishness about raw chicken, but the presentation was beautiful and it actually tasted very good.
(The chef sourced and slaughtered the chicken herself.)
I’ve had mett several times and it is delicious.
Isn’t mett pork and not chicken?
I have had raw beef many times and like it.
The thought of raw chicken bugs me on a deep level.
Raw pork (mett) is somewhere between the two.
Yep, raw ground pork with onions. Delicious!!! I’ve had it several times.
I too had to get past this, but I’m glad I did.
I noticed all the prep and eating was out of doors. 
At the 2:15 mark in the video I posted above he says one drop of it in your car will ruin it forever.
I am not willing to test it.
wasnt a version of that supposed to be a sort of bathtub beer made out of spoiled bread?
That organ is the swim bladder.
I stand corrected; maybe I’m thinking of another species and didn’t JFGI. Yeah, that’s even trickier.
Farmed pufferfish are not poisonous.
Why are Pufferfish Poisonous?
Pufferfish are not born poisonous. Pufferfish have evolved to accumulate TTX in their bodies, as a defence mechanism against getting eaten by bigger fish. The bacteria that produce the toxin are eaten by plankton, which are in turn eaten by snails and worms. Pufferfish then eat these snails and worms, gradually absorbing and accumulating the TTX in their bodies. Most of the toxin accumulates in the liver and ovaries, though this depends on the species of the pufferfish.
This means that farmed pufferfish which have never eaten any prey containing TTX are not poisonous. Therefore, the farming of pufferfish in enclosed areas and fed only TTX-free pellets, is becoming increasingly popular. SOURCE
During college I worked in a neurophysiology lab. We used tetrodotoxin. When we purchased ten grams it came in a big box with biohazard warnings. Inside the big box was a smaller box shrink wrapped with plastic. Inside that box was a tin can which had to be opened with a can opener. Inside there was the vial with the powder inside. I would weigh out ten one gram aliquots and we’d be set for a few months.
I consider myself pretty adventurous but raw chicken does sort of squick me out. Rubbing a batch of wings or thighs in, say, jerk or lemongrass marinade is tolerable but somehow yicky. I can get through it, no problem, but there’s something there that fish, beef, lamb, pork or other meats don’t have.
Salmonella?