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Sayonara Sushi, Make Way for Bibimbap
Looking into a crystal ball, Good magazine forecasts which foods will be the next sweeping trends in a post-sushi era. With more restaurants serving exclusively sweets, New York's first dessert bar ChikaLicious might have to watch out. Bibimbap is another trend to watch for, but L.A. Weekly's Jonathan Gold already called that Korean pile of bean sprouts, egg, and meat an emerging all-star back in 2004. Itsy-bitsy fish like sardines and anchovies are also getting bigger, which should make both obesity-haters and the sustainable fishermen happy. And forget pomegranate (so 2007)—mangosteen is all the semi-exotic fruit rage, which means it'll probably start popping up in products galore. This XanGo juice, already a hit with Oprah, is just the beginning...Beware the Fatty Sushis
Trevor Corson tells Lexus Magazine why toro, the bellyfat of bluefin tuna, and other blubbery cuts of raw fish don't belong in your tummy. He's got some better, more traditional alternatives....Photo of the Day: Lego Sushi
You could build castles and spaceships out of Legos, but isn't that what most people do? Try something different—make Lego sushi instead. It's hard, sharp-edged, and indigestible! [via Adorablog and Sushi or Death]...The Pleasures of Going Beyond Tuna
Undaunted by the recent New York Times discovery that tuna served in Manhattan sushi houses often contains dangerous levels of mercury, my wife Sarah and I took our 9-week-old daughter to our favorite East End sushi restaurant, Yama Q on Main Street in Bridgehampton. Sarah is still sensitive to government warnings that pregnant and breast-feeding women should avoid tuna, swordfish and other big, long-lived fish that are likely to contain high levels of mercury. Although she didn’t crave sushi during her pregnancy, she seems to think about it constantly while she nurses. And she’s well aware of the extensive medical evidence that fish oils nurture baby brains. Yama Q serves some of the freshest seafood on the East End, owing...Who's Afraid of Bluefin Tuna?
Adding to the confusion around what to order at the sushi bar if you are concerned about food safety (and sustainability), the New York Times' investigation of mercury levels in tuna served in Manhattan restaurants raises many more questions than it answers. The Times reports that 5 of 20 samples tested had mercury levels so high "that a diet of six pieces a week would exceed accepted safety levels. This sounds like scary and bad news for restaurateurs and sushi lovers. Statistically speaking, how relevant are these findings? There has not been much research into the impact of high mercury consumption in adults, so how scared should we be? How variable are mercury levels from fish to fish? Do mercury...Sushi Pack: Crime Fighting Sushi Cartoon
Sushi Pack is a new cartoon series on CBS featuring a group of crime-fighting sushi (plus one condiment)—Maguro Maki (tuna), Ikura Maki (salmon), Kani Maki (crab), Tako Maki (octopus), and Wasabi. They're up against the Legion of Low Tide—Toro (fatty tuna), Unagi (eel), Mochi Mochiato (frozen rice-coated ice cream ball), Uni (sea urchin), Fugu (blowfish) and Titanium Chef (a catfish sushi chef). Young impressionable minds everywhere can now spend Saturday mornings becoming familiar with sushi terms. If sushi wasn't mainstream before, it is now. [via Sushi or Death]...The Serious Eats Sushi Roll
With your help, I'd like to put together a guide to high-quality sushi in any city or country that Serious Eaters have eaten in. This is the Serious Eats Sushi Roll. I've gotten the sushi roll rolling with my picks; feel free to add to the list with your favorite sushi joints.All Sushi, All the Time
Has anyone else noticed that both the food and food media world have gone nuts for sushi? There are two serious books vying for our attention—Trevor Corson's The Zen of Fish and Sasha Issenberg's The Sushi Economy—and an exhaustively comprehensive, brilliant-but-nutty 50,000-word piece about sushi and its idiosyncratic, tradition-dominated culture by the insanely brilliant Nick Tosches in Vanity Fair. From what I've read and heard, both sushi books are worth reading. Tosches's piece was so compelling and so enveloping that I closed my eyes and thought I had become one of the Harry Potter pod people who took the latest and last installment of the beloved series home with them last weekend and didn't come out until they knew what...Sushi Chefs: Can We Talk?
On a sushi-filled New York Times op-ed page, Trevor Corson offers us a prescription for sushi eating in America, and Stephen Shaw says the pregnancy police are all wrong in advising pregnant women not to eat sushi. Here's what Corson says: What we need isn’t more tuna, but a renaissance in American sushi; to discover for ourselves—and perhaps to remind the Japanese—what sushi is all about. A trip to the neighborhood sushi bar should be a social exchange that celebrates, with a sense of balance and moderation, the wondrous variety of the sea. I suggest that customers refuse to sit at a table or look at a menu. We should sit at the bar and ask the chef questions about...Hot Topics: Technique of the Week | The Food Lab
Today's Specials
8 Delicious Chocolate Cakes and Pies for Valentine's Day
Some might say that chocolate on Valentine's Day is about as unoriginal as you can get. We all remember the first heart-shaped box of overly sweet chocolate bonbons from grade school Valentines. But chocolate gift-giving needn't be a cliché. This year, let's bake our sweethearts chocolate cakes and pies instead! Here are 8 delicious recipes perfect for celebrating your love (of chocolate.)
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