Overnight Thread…

Sushi is on the horizon… a gift for K, a promised night out at a new local joint is on the menu for this evening.

I’m not a fanatic like K, but it is a welcome change now and again.

The Skyliners – Since I Don’t Have You

  • Drunk_by_Noon

    It’s hard NOT to be a sushi fanatic.
    I would probably eat that everyday if cost were not an issue.

    • dance…dancetotheradio

      My fear of parasites precludes me from eating sushi.
      John Pinette said $22.95 for raw fish?
      $22.95 you throw that on the grill.

      • Drunk_by_Noon

        I think that danger is vastly overstated, and in the US not even possible unless you are catching, making, and eating, your own sushi, or you are getting sushi at a very shady sushi bar that is operating outside of food safety rules.
        Most sushi (here in America at least) is frozen at a very low temperature (-100C) for months to weeks and that kills any nasties that might be in the fish.

        • dance…dancetotheradio

          Perhaps, but in my former life food poisoning was an occupational hazard.

          • I prefer ceviche — the acid from marinating in lime plus all the spices, kills parasites — “cooks” it. Presumably.

          • Drunk_by_Noon

            That’s good too, but a very different thing.

          • Drunk_by_Noon

            Just out of curiosity, what food has the highest risk of food poisoning?
            The part about freezing only kills parasites, if you misshandle the food, or leave it out, of if it comes pre contaminated with E. coli, all sorts of things will happen to even the most pure food.
            Like aI said, I have been eating sushi nonstop for almost 30-years and have never had a problem.
            Then again, I seem to be pretty resistant to food poisoning.

          • dance…dancetotheradio

            Chicken fingers held in cooling steam cabinet for a few hours after dinner service did me in the first time.
            Felt horrible, threw up and went back to work washing dishes.
            Another time it was a hot beef sandwich with gravy that hit me hard.
            The roast beef in those things hangs around in the fridge for ages.
            Screwed me up for three days.
            So, usually bad meat.
            But, I found a lot of sketchy stuff in vegetables over the years.
            Once, one of the cooks I worked with was prepping a case of romaine and cut through a frog.

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  • Shebel

    I like the music but that is crazy.

  • ntt1

    Being a coastal port means Vancouver has access to some of the most varied high quality sushi ingredients available. Sushi bars are everywhere and very price competitive Party trays for 4-6 come in at about $25.00. A poor quality sushi joint can’t survive. But then I make it a point to never order sushi east of hope.