Defining what exactly denotes a sandwich is a very daunting task. The meaning of the word sandwich has naturally changed over the many years since its inception. The etymology of the word is both interesting and gives a clear cut description to go off of. The word is traced back to an avid gambler who used to eat slices of meat between his bread at the gambling table. I think this is a good way to define what excitedly is a sandwich.
So in a basic sense, any forms of bread with meat between would fall under the sandwich category in my eyes. This would naturally include hamburgers. Some more obscure things like quesadillas would fall under the category of sandwich too. Although quesadillas don't actually have bread buns, I feel a flour tortilla is acceptable as a bread. The taste and function that a tortilla serves is very similar to that of a sandwich bun. Despite my approval of tortillas, There IS something that can make a quesadilla fall from sandwich grace. That is a lack of meat. Under my standards, a cheese quesadilla just can't make it as a sandwich. No matter the amount of cheeses included, a certain amount of meat is needed for that hearty taste.
Now there is one thing that many people would argue vehemently over. This is the one thing that would put entire baseball parks of people in tears. And you will hear it here first. A hotdog is indeed a sandwich. If you haven't fainted from the shock; please read on and learn why. First off, the hotdog itself is a Frankenstein concotion of left over meats. In the old days, it was whatever the butcher had left over. There is no defying that America's favorite edible pink tube is indeed composed of meat. Then there is the protective shell. A hotdog is encased in two bread buns or one large one. And the large bread bun can be split into two easily in the event that you need more room to accommodate toppings. Let us reflect for a moment. A hotdog is two pieces of bread with some meat between it. That would most definitely make it a sandwich!
Sadly, the requirement for meat makes many foods fall just short of being defined as a glorious sandwich. One of those poor bystanders is the crepe. It has the perfect outside. It looks like a sandwich with that tortilla-like wrapping. Sadly, we all know that it's what's on the inside that counts. If you opened up a crepe and took a good look, you would find it harbors a deep dark secret. A secret that is a travesty to all sandwiches across the world. A crepe doesn't harbor a hearty cut of beef or delicious strips of bacon. It contains some fruit, whipped cream and nothing to redeem itself. No meat is a no-go in the world of sandwiches.
These standards for sandwiches also cause some really obscure foods to me accepted. One of those is the onigiri. Onigiri is a popular food in Japan. It is often eaten for it's cheap price and ease of creation. It is simply a hunk of rice packed tightly with some seaweed wrapped on the outside. The inside often contains special treats to add flavor. These can be anything from plums to trout. Sadly, not all onigiris can be called a glorious sandwich. It once again comes down to what the onigiri harbors on the inside. Some of them will have beef, pork, and every cut of fish meat imaginable. These are accepted. Some of them will only have fruit and vegetables. These onigiris are not so lucky. They will never know the beauty that is being known as a sandwich. It tears my heart out to know that these onigiris never had a choice in this matter. The simply came into the world missing meat. What a incredible shame....
Sunday, November 20, 2011
Tuesday, November 1, 2011
W8 Blog
The article composed by Federoff entitled "Genetically Engineered Food for All" stands in a position that is almost a polar opposite from the book and movie by Pollan.
Federoff stresses that a steadily growing population calls for less regulations on genetically modified plants. He says that genetically modified plants is used by farmers world wide and that genetically modified plants help to reduce the amounts of many harmful substances like pesticides and even reduce soil erosion.
While some of these points are very true, one must remember that these are very wide statements. His article lacks a more in depth inspection of genetically modified plants. Pollan brings us that earth-shattering scrutiny that we need.
In the movie by Pollan called Food inc, he shows what companies do to local farmers who try to resist growing genetically modified crops. These massive companies threaten the farmers with massive lawsuits and strategies of cold intimidation. The movie features a regular farmer's experiences with the big-company intimidation. He said people in suits pulled into his driveway and gave very grim threats. Threats that might come true if he didn't get with the program.
These huge companies also work to eradicate any other seed but theirs. One section of the movie tells how there was initially many seed sifters owned by local farmers. Thanks to the big companies' stranglehold on crop choices, these seed sifters have been reduced to a very measly amount of around 5. One farmer even says that he is not sure if there is any machines left other than his. And of coarse, he is also visited by the men and suits and faced with a massive legal shotgun.
Federoff is calling for these big-name companies to have even more freedom so they can accomplish their goals. Pollan informs the reader/ viewer that these goals are not all for the benefit of mankind. These companies are in the business of making money. And they will do what it takes to make even more money. Ethics plays little importance to them.
Another point of disagreement is about the evolution of crops. Federoff insists that crops are much safer now and better all around. Pollan asserts in his book that crops now are nothing like their original counterparts and that nature is no longer allowed to evolve plants on her own. Pollan also tells us that some crops are being grown with no other purpose but to be highly processed. He makes this evident with corn and warns the reader that the stalks of corn intended for high fructose corn syrup is inedible to a normal person. We are playing God with our food and there is no telling what the consequences may be.
Federoff stresses that a steadily growing population calls for less regulations on genetically modified plants. He says that genetically modified plants is used by farmers world wide and that genetically modified plants help to reduce the amounts of many harmful substances like pesticides and even reduce soil erosion.
While some of these points are very true, one must remember that these are very wide statements. His article lacks a more in depth inspection of genetically modified plants. Pollan brings us that earth-shattering scrutiny that we need.
In the movie by Pollan called Food inc, he shows what companies do to local farmers who try to resist growing genetically modified crops. These massive companies threaten the farmers with massive lawsuits and strategies of cold intimidation. The movie features a regular farmer's experiences with the big-company intimidation. He said people in suits pulled into his driveway and gave very grim threats. Threats that might come true if he didn't get with the program.
These huge companies also work to eradicate any other seed but theirs. One section of the movie tells how there was initially many seed sifters owned by local farmers. Thanks to the big companies' stranglehold on crop choices, these seed sifters have been reduced to a very measly amount of around 5. One farmer even says that he is not sure if there is any machines left other than his. And of coarse, he is also visited by the men and suits and faced with a massive legal shotgun.
Federoff is calling for these big-name companies to have even more freedom so they can accomplish their goals. Pollan informs the reader/ viewer that these goals are not all for the benefit of mankind. These companies are in the business of making money. And they will do what it takes to make even more money. Ethics plays little importance to them.
Another point of disagreement is about the evolution of crops. Federoff insists that crops are much safer now and better all around. Pollan asserts in his book that crops now are nothing like their original counterparts and that nature is no longer allowed to evolve plants on her own. Pollan also tells us that some crops are being grown with no other purpose but to be highly processed. He makes this evident with corn and warns the reader that the stalks of corn intended for high fructose corn syrup is inedible to a normal person. We are playing God with our food and there is no telling what the consequences may be.
Monday, October 24, 2011
W7 Blog
The answer behind big companies and secret recipes is simple. It makes the consumer feel like they are getting something exclusive and worthwhile. That secret recipe at KFC is catered to you as an individual. You are being let in on a big secret through delicious, cheap chicken. It also makes the massive fast food corporations feel much more personal and family-oriented. Ronald McDonald and his Big Mac secret sauce is right up there with your great grandmother's Christmas recipe that has been carefully passed down for generations. Both meals invoke the same feeling of happiness and warm emotions that can be traced back to the yonder days of one’s childhood.
As for a more personal spiel about secret recipes, my father has one that I learned just recently. Many Saturday morning, I would wake to a fresh stack of steaming pancakes. Fresh off the grill, you could still smell the cooking batter and seared fruits that permeated the center of each pancake. My father would dice fresh fruits and throw them in the bubbling concoction. As I wolfed down stacks of 5 pancakes, he would always lecture me about his secret ingredient. It was an ingredient that he held responsible for the amazing taste. I personally attributed it to my father simply being a good cook who always puts lots of emotion and care into his food.
Recently, in one of our weekly exchanges of e-mail, my father hinted that he would reveal the secret to his amazing pancakes. I quickly jumped at the first glint of truth. After another four e-mails of hounding, he reluctantly revealed the secret. It turned out he puts water into his batter instead of milk. This shocked me; I never thought such a small difference could make for a drastic change in flavor. Once the answer was revealed, I investigated myself.
I went to Wal Mart with my girlfriend and bought ingredients to test the legitimacy of his secret ingredient. After just one comparison meal, the answer was obvious. His secret ingredient really did make a difference. The pancakes made with water went down much easier than the ones made with milk. It just seemed to clog your throat much less with all the syrup and fruits in the middle. You could best imagine it as the difference between strong after taste of diet soda and the smooth, consistent flavor of soda that featured sugar in place of aspartame.
Despite all of my father’s teasing, I have finally learned his secret pancake ingredient. Although it may not be coveted nation-wide like the hidden ingredients of Dr. Pepper, it makes the chains that bond my family lane that much stronger. It will be yet another tidbit to pass on my children one day.
As for a more personal spiel about secret recipes, my father has one that I learned just recently. Many Saturday morning, I would wake to a fresh stack of steaming pancakes. Fresh off the grill, you could still smell the cooking batter and seared fruits that permeated the center of each pancake. My father would dice fresh fruits and throw them in the bubbling concoction. As I wolfed down stacks of 5 pancakes, he would always lecture me about his secret ingredient. It was an ingredient that he held responsible for the amazing taste. I personally attributed it to my father simply being a good cook who always puts lots of emotion and care into his food.
Recently, in one of our weekly exchanges of e-mail, my father hinted that he would reveal the secret to his amazing pancakes. I quickly jumped at the first glint of truth. After another four e-mails of hounding, he reluctantly revealed the secret. It turned out he puts water into his batter instead of milk. This shocked me; I never thought such a small difference could make for a drastic change in flavor. Once the answer was revealed, I investigated myself.
I went to Wal Mart with my girlfriend and bought ingredients to test the legitimacy of his secret ingredient. After just one comparison meal, the answer was obvious. His secret ingredient really did make a difference. The pancakes made with water went down much easier than the ones made with milk. It just seemed to clog your throat much less with all the syrup and fruits in the middle. You could best imagine it as the difference between strong after taste of diet soda and the smooth, consistent flavor of soda that featured sugar in place of aspartame.
Despite all of my father’s teasing, I have finally learned his secret pancake ingredient. Although it may not be coveted nation-wide like the hidden ingredients of Dr. Pepper, it makes the chains that bond my family lane that much stronger. It will be yet another tidbit to pass on my children one day.
Tuesday, October 18, 2011
W6 Blog
Ramen is a food that is known to Americans all over the nation. In fact, it has become a staple food of countless college students. According to Wikipedia.org, it has also come to be an economic indicator for America. Our recent struggle with economic depression has resulted in ramen sales gradually increasing.
Ramen first came to our shores in the 1970 in the form of instant ramen. Despite being incredibly different from Japan's original counterpart, instant ramen met huge success in both Japan and America. Instant ramen was actually a flop when it first deputed in Japan. The president of Nissin foods would not give up though. He kept his instant ramen in stores and it suddenly became a huge hit.
These days, the number one ramen company in America is called maruchan. Maruchan initially worked for nissin foods as an importer and distributor of ramen. After seeing how much money nissin foods was making, maruchan decided to break off and make their own instant ramen company. Maruchan met massive success and now its products can be found nestled in almost every dorm on campus.
Ramen first came to our shores in the 1970 in the form of instant ramen. Despite being incredibly different from Japan's original counterpart, instant ramen met huge success in both Japan and America. Instant ramen was actually a flop when it first deputed in Japan. The president of Nissin foods would not give up though. He kept his instant ramen in stores and it suddenly became a huge hit.
These days, the number one ramen company in America is called maruchan. Maruchan initially worked for nissin foods as an importer and distributor of ramen. After seeing how much money nissin foods was making, maruchan decided to break off and make their own instant ramen company. Maruchan met massive success and now its products can be found nestled in almost every dorm on campus.
Friday, October 7, 2011
W4 blog
Making a menu to represent America is a daunting task to say the least. America has always been known as a melting pot of various cultures, peoples, and beliefs. And most difficulty, America is known for incorporating food from all around the world.
I would take my restaurant's menu down a very traditional rout. I would draw on meals that the original colonists enjoyed. I feel that pulling from the deepest roots in America's history will yield the most authentic American cuisine.
One staple food I would build my menu around is corn. It has been with America ever since its inception. And more importantly, corn is commonly ate to this day.
My menu would include deer meat roasted and covered in various spices. Furthermore, a sweet currant sauce would be slathered all over the meat. As a final touch, I would lightly sprinkle corn over the finished product. Another dish I would incorporate corn into would be the all-American chicken pot pie. It would be filled to the brim with corn, carrots, onions, and hearty cuts of chicken.
I would make America's historical alcohols available too. Hard apple cider would be a must for the menu. And more importantly, my restaurant would host a legion of American beers. I would be sure to have beer from all regions of America. The quality America has upheld with it's beer would be made known to many other countries.
Meats were very select when the colonists initially came. My menu would feature dishes that use deer, turkey, and even bear meat. I would make delicious deer and turkey jerky readily available to my customer. The Jerky was also be sold at the register as a nice parting snack.
The most expensive entree in my menu would be bear meat and potatoes. The meat would be slow roasted and heavily seasoned. It would be a very unique dish that most other countries do not have available.
As for desserts, I would incorporate many chocolate dishes. There would be strong cocoa and bitter chocolate. There would also be a very wide array of pies available. Every fruit under the sun and even some vegetables would find their way into a pie crust.
My restaurant goal would be to make a delicious meals that you can't find anywhere else. I would also want to stress the origins of America and try to remind people all around the world that there was delicious foods long before Christoper Columbes set sail.
I would take my restaurant's menu down a very traditional rout. I would draw on meals that the original colonists enjoyed. I feel that pulling from the deepest roots in America's history will yield the most authentic American cuisine.
One staple food I would build my menu around is corn. It has been with America ever since its inception. And more importantly, corn is commonly ate to this day.
My menu would include deer meat roasted and covered in various spices. Furthermore, a sweet currant sauce would be slathered all over the meat. As a final touch, I would lightly sprinkle corn over the finished product. Another dish I would incorporate corn into would be the all-American chicken pot pie. It would be filled to the brim with corn, carrots, onions, and hearty cuts of chicken.
I would make America's historical alcohols available too. Hard apple cider would be a must for the menu. And more importantly, my restaurant would host a legion of American beers. I would be sure to have beer from all regions of America. The quality America has upheld with it's beer would be made known to many other countries.
Meats were very select when the colonists initially came. My menu would feature dishes that use deer, turkey, and even bear meat. I would make delicious deer and turkey jerky readily available to my customer. The Jerky was also be sold at the register as a nice parting snack.
The most expensive entree in my menu would be bear meat and potatoes. The meat would be slow roasted and heavily seasoned. It would be a very unique dish that most other countries do not have available.
As for desserts, I would incorporate many chocolate dishes. There would be strong cocoa and bitter chocolate. There would also be a very wide array of pies available. Every fruit under the sun and even some vegetables would find their way into a pie crust.
My restaurant goal would be to make a delicious meals that you can't find anywhere else. I would also want to stress the origins of America and try to remind people all around the world that there was delicious foods long before Christoper Columbes set sail.
Tuesday, October 4, 2011
Supersize ME Movie Response
Before my first viewing of Supersize Me, I had a general idea of what the movie was about. Many people had described certain scenes or praised the comedic value. Thanks to all the word of mouth, I was confident in knowing what the movie would entail. Morgan Spurlock argues that fast food is not nutritious for you at all and that the initial lawsuits against McDonalds did have a basis.
The movie starts out in a cheery manner. We are briefed on obesity in America through catchy imagery and eye-opening facts. Then the movies protagonist poses an interesting question. What if he ate nothing but McDonalds food as a diet? And so the movie begins.
Morgan employed many techniques and different scenes to drive his point across. The one that struck me the hardest was his unfortunate run-in with the double quarter pounder supersize meal. (Try saying that 5 times fast!)
On his third meal, he purchases a suspersize double quarter pounder meal. He first opens his bag like a kid on Christmas. Each part of his meal is shown to the camera. The colossal coke, gargantuan fries, and humongous burger. During this whole presentation, he is grinning abnormally wide. Things change as he starts eating that behemoth meal.
Black screens showing elapsed time informs the viewers of how long he struggles to consume all the food he's purchased. His smile slowly turns into a frown. After his eventual victory over the meal, he lays in his car lethargically. With sickness plastered on his face, he informs the viewer of his poor condition. Quaking arms from excessive sugar. Pangs of stomach pain. While vainly trying to assert that his condition is fine, his body disagrees. He spills out all that partially-digested food moments later.
The sudden and stark change in Morgan's personality showed just how rough the foods are on your body. His words and response in that scene was very gritty and believable. At the end of the whole fiasco, you are left feeling a little sick yourself. And more importantly, you feel disgusted when you think back to the last double quarter pounder you ate.
The second most striking part was when the various doctors completely change their view on the fast food diet. This let me know how unknown the dangers of fast food were. Even these extremely educated citizens were shocked and appalled by the aftermath this seemingly innocent diet made.
At the climax of things, his doctors beg him to stop his Mcdonalds diet. They are shocked at the damage it has wrecked on his body and tell him what may be in his future. Death. His innocent fast-food diet might just snuff out his life. He has been constantly consuming food SO bad for his body that it could cause his liver to give out.
Sadly, the movie did not always present such a compelling argument to me. The most ineffective scene to me was when he interviews an overweight girl. The long speech simply seemed out of place.
A young teen is casually sitting outside on a nice summer day. The viewer listens to a long monologue about weight. She tells about the constant pressure put on by the media to have these skinny bodies. At one point, she calls them possible to obtain. And all the while, pictures of models begin to fill the screen before completely enveloping her.
I understood that it emphasized some of the psychological consequences of being overweight. I could not figure out where it tied in with the fast food industry though. Although fast food industry may have been partially responsible for her weight gain, it does not control all print and television media. It just felt very out of place and unneeded when put in relation to the movie's main argument.
I thoroughly enjoyed the movie and found the conclusion to be amazing. It comes to reassert his argument nicely and leaves a very happy ending. The conclusion also showed what happened once his argument was brought into the light.
Much to my relief, he pulls through and returns to his previous state of health. The post-movie facts leave me happy. His no-name movie comes to receive critical-acclaim. Soon, people all over America are exposed to the true danger Mcdonalds food can bring to you. His movie also causes Mcdonalds to remove their supersize option. This meant the most to me. He informed every viewer that one man can make a difference in the world.
The movie starts out in a cheery manner. We are briefed on obesity in America through catchy imagery and eye-opening facts. Then the movies protagonist poses an interesting question. What if he ate nothing but McDonalds food as a diet? And so the movie begins.
Morgan employed many techniques and different scenes to drive his point across. The one that struck me the hardest was his unfortunate run-in with the double quarter pounder supersize meal. (Try saying that 5 times fast!)
On his third meal, he purchases a suspersize double quarter pounder meal. He first opens his bag like a kid on Christmas. Each part of his meal is shown to the camera. The colossal coke, gargantuan fries, and humongous burger. During this whole presentation, he is grinning abnormally wide. Things change as he starts eating that behemoth meal.
Black screens showing elapsed time informs the viewers of how long he struggles to consume all the food he's purchased. His smile slowly turns into a frown. After his eventual victory over the meal, he lays in his car lethargically. With sickness plastered on his face, he informs the viewer of his poor condition. Quaking arms from excessive sugar. Pangs of stomach pain. While vainly trying to assert that his condition is fine, his body disagrees. He spills out all that partially-digested food moments later.
The sudden and stark change in Morgan's personality showed just how rough the foods are on your body. His words and response in that scene was very gritty and believable. At the end of the whole fiasco, you are left feeling a little sick yourself. And more importantly, you feel disgusted when you think back to the last double quarter pounder you ate.
The second most striking part was when the various doctors completely change their view on the fast food diet. This let me know how unknown the dangers of fast food were. Even these extremely educated citizens were shocked and appalled by the aftermath this seemingly innocent diet made.
At the climax of things, his doctors beg him to stop his Mcdonalds diet. They are shocked at the damage it has wrecked on his body and tell him what may be in his future. Death. His innocent fast-food diet might just snuff out his life. He has been constantly consuming food SO bad for his body that it could cause his liver to give out.
Sadly, the movie did not always present such a compelling argument to me. The most ineffective scene to me was when he interviews an overweight girl. The long speech simply seemed out of place.
A young teen is casually sitting outside on a nice summer day. The viewer listens to a long monologue about weight. She tells about the constant pressure put on by the media to have these skinny bodies. At one point, she calls them possible to obtain. And all the while, pictures of models begin to fill the screen before completely enveloping her.
I understood that it emphasized some of the psychological consequences of being overweight. I could not figure out where it tied in with the fast food industry though. Although fast food industry may have been partially responsible for her weight gain, it does not control all print and television media. It just felt very out of place and unneeded when put in relation to the movie's main argument.
I thoroughly enjoyed the movie and found the conclusion to be amazing. It comes to reassert his argument nicely and leaves a very happy ending. The conclusion also showed what happened once his argument was brought into the light.
Much to my relief, he pulls through and returns to his previous state of health. The post-movie facts leave me happy. His no-name movie comes to receive critical-acclaim. Soon, people all over America are exposed to the true danger Mcdonalds food can bring to you. His movie also causes Mcdonalds to remove their supersize option. This meant the most to me. He informed every viewer that one man can make a difference in the world.
Tuesday, September 27, 2011
W3 Blog
Through my life, personal teachers of the culinary arts have been few and far between. Such rarity has made me appreciate my lessons that much more. The meals I have learned to cook differ greatly. My experiences range from all-American grills to concise Japanese meals.
One of the most memorable teachers I have ever had lies many years in the past. During my junior year of high school, I exchanged to Japan. Throughout the exchange, there was times where all the current exchange students from my city would meet up and have events together. Considering the many diverse backgrounds that we all brought to the table, it was easy to see why everyone looked forward to these meetings.
One chilly fall day, I biked through my town to the building where everyone was going to meet. I remember being very excited. My body shivered from both the bitter cold and eager anticipation. Once I arrived, the standard procedures began.
Everyone gave their speeches. These usually lasted no more than 5 minutes per person. All exchangers stifled their yawns and feigned attention. You could only hear the same speech in broken Japanese so many times.
After the speeches were done, the head Rotarians split us into groups. We all talked feverishly about what we would be doing next. Soon, we stared at the ground in wonder. They had all unfolded bright blue cloth, revealing a line of small hollow sticks with string laced through each end.
It seemed like the lining you put at the bottom of your bathtub to keep you from slipping. The head Rotarian stood up and spoke in some unintelligible Japanese. At some point in the flurry of words, I picked up "sushi." Our fevered talking started once more.
In a few moments, my host father meandered over to show us the process. He held up the mat of sticks and rolled it into a tube slowly. His lack of English skills forced us into watching a series of exaggerated charades.
A few moments later, bowels were distributed to each group. Each one contained a different ingredient. Bowls of seaweed, fish meat, vegetables, and rice were splayed about. First, my host father laid a flat sheet of seaweed on the stringed sticks. He then grabbed a hunk of rice and smoothed it across the seaweed thickly. Finally delicately inserted bits of fish into the rice.
After these steps, he stared at me with a wide smile. He delicately lifted the stringed sticks and rolled it into a tube once more. The rice and fish were all compacted into the center and the seaweed connected to itself in one glorious motion. After that, he grabbed a knife from another table.
He effortlessly sliced the tube of sushi into individual slices. I remember the wide eyes every exchanger at my table bore. I never thought that sushi could be so easy to make.
After that, he distributed a stick-mat to every one of us. That said mat still sits in my parents kitchen to this day. The wordless instructions have never left me. And on chilly fall days, his silent guidance helps me make a delicious meal for my family. My host father has unintentionally instilled something in me that time will never erase.
One of the most memorable teachers I have ever had lies many years in the past. During my junior year of high school, I exchanged to Japan. Throughout the exchange, there was times where all the current exchange students from my city would meet up and have events together. Considering the many diverse backgrounds that we all brought to the table, it was easy to see why everyone looked forward to these meetings.
One chilly fall day, I biked through my town to the building where everyone was going to meet. I remember being very excited. My body shivered from both the bitter cold and eager anticipation. Once I arrived, the standard procedures began.
Everyone gave their speeches. These usually lasted no more than 5 minutes per person. All exchangers stifled their yawns and feigned attention. You could only hear the same speech in broken Japanese so many times.
After the speeches were done, the head Rotarians split us into groups. We all talked feverishly about what we would be doing next. Soon, we stared at the ground in wonder. They had all unfolded bright blue cloth, revealing a line of small hollow sticks with string laced through each end.
It seemed like the lining you put at the bottom of your bathtub to keep you from slipping. The head Rotarian stood up and spoke in some unintelligible Japanese. At some point in the flurry of words, I picked up "sushi." Our fevered talking started once more.
In a few moments, my host father meandered over to show us the process. He held up the mat of sticks and rolled it into a tube slowly. His lack of English skills forced us into watching a series of exaggerated charades.
A few moments later, bowels were distributed to each group. Each one contained a different ingredient. Bowls of seaweed, fish meat, vegetables, and rice were splayed about. First, my host father laid a flat sheet of seaweed on the stringed sticks. He then grabbed a hunk of rice and smoothed it across the seaweed thickly. Finally delicately inserted bits of fish into the rice.
After these steps, he stared at me with a wide smile. He delicately lifted the stringed sticks and rolled it into a tube once more. The rice and fish were all compacted into the center and the seaweed connected to itself in one glorious motion. After that, he grabbed a knife from another table.
He effortlessly sliced the tube of sushi into individual slices. I remember the wide eyes every exchanger at my table bore. I never thought that sushi could be so easy to make.
After that, he distributed a stick-mat to every one of us. That said mat still sits in my parents kitchen to this day. The wordless instructions have never left me. And on chilly fall days, his silent guidance helps me make a delicious meal for my family. My host father has unintentionally instilled something in me that time will never erase.
Subscribe to:
Posts (Atom)