my dad declined tasting sushi because it was (a) too cold (b) too raw! my mother turned down Ethiopian food because it was eaten "muslim-style" in one dish with no regard for jhoota. in retrospect, considering this family background, it is a bit surprising that I took to many things so readily and grew to love them. I also suspect that indians have a need/addiction to spice and certain combinations of spices and find other tastes too different/bland.
btw, my husband would like you to know that here in Canada, we call it Pacific Southwestern Salmon;-))) On Mon, Jun 1, 2009 at 9:34 PM, J. Andrew Rogers <[email protected] > wrote: > On Jun 1, 2009, at 6:07 PM, Charles Haynes wrote: > >> Pacific Northwestern fresh salmon grilled on a cedar plank is really >> yummy if you ever get a chance. >> > > > A wonderful feature of salmon from that region is that there are so many > different species to choose from with such diverse characteristics, though > some have very short seasons. If you get it in season, it is very likely > fresh. Some of the more desirable species, such as sockeye, are also > atypically low in environmental toxins compared to the more common salmon. > > One of the great tragedies of North American gastronomy is that the only > place you can really find fresh Gulf of Alaska seafood is in the northwest > corner of the North American continent. The rest goes primarily to Japan, > where people are willing to pay a very high price for it. In the Pacific > Northwest, there is a unique, emerging style of cuisine that is a bit like > French-Japanese fusion but substitutes many of the traditional ingredients > with the excellent ingredients local to the region. I adore it. It is one of > my all-time favorite styles of food but it does not travel because the > ingredients often do not. Some of the more remarkable local fish, such as > the sablefish, have a very short shelf-life such that versions found > elsewhere are almost universally awful. > > Cheers, > > J. Andrew Rogers > > >
