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Re: [OM] IMG: more confinement food

Subject: Re: [OM] IMG: more confinement food
From: Ken Norton <ken@xxxxxxxxxxx>
Date: Tue, 12 Jan 2021 12:03:05 -0900
Soupy Moose wrote:
> Back in the depths of last century, my girlfriend and I would walk from work 
> to the edge of Chinatown to eat Pho at a
> little Vietnamese restaurant once a week.

The absolute best Pho I've consistently had was at Pho Lee in
Greenwood Village, Colorado. Mind-bending good. My distant second is
Pho Dimond in Anchorage, Alaska. Beyond those two, third place is
probably A Dong in Des Moines that Joel Wilcox introduced me to years
ago. However, I'm going to say that the steps between first, second,
and third place are quite tall. Fourth place is everywhere else that
is considered really good.

> Thanks goodness! We just found a restaurant that makes sushi we like and can 
> have delivered. Weird looking, with purple
> rice, but very tasty. The price is ridiculous. Pick-up is $15, delivered is 
> $19 from the restaurant, and another almost
> $10 of fees and tax.

There are three things that are almost religion here in Anchorage:
Pizza, Coffee, and Sushi. The good sushi is REALLY good. Jimmy's Sushi
in Eagle River (just a few minutes from our house), is outstanding. I
will say that there are several that make exceptionally beautiful
sushi, but there are others that make tastier sushi. Jimmy's is the
one that does both very well.

It has been a year now since I learned how to make sushi and I've been
making it at least once or twice a week. I generally don't do raw
fish. My primary meat selection is shrimp, crab, or beef. I'm actually
getting pretty good at it, but the artistry is certainly lacking. The
flavor is good, but the presentation is closer to take-out. Making
sushi is a bit like playing golf or fly fishing. Getting the basics
down doesn't take long, but perfection is elusive and a life-long
journey. The only raw I do is either salmon or tuna, but I'm VERY
picky about it. In all honesty, I don't enjoy eating raw so much
because I'm always worried about the worms. The idea is to enjoy what
you eat, so I'll eat the cooked meat versions of sushi. The best part
of making it myself is being able to enjoy it without taking out a

My sushi skills are good enough that I can serve it to guests without
hesitation. Just don't get too picky about the artistry.

AG Schnozz
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