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Sushi Prepared on a Printer
Ant writes " The New York Times talks about Homaro Cantu's maki, it looks a lot like the sushi rolls served at other upscale restaurants: pristine, coin-size disks stuffed with lumps of fresh crab and rice and wrapped in shiny nori. They also taste like sushi, deliciously fishy and seaweedy. But the sushi made by Mr. Cantu, the 28-year-old executive chef at Moto in Chicago, often contains no fish. It is prepared on a Canon i560 inkjet printer rather than a cutting board. He prints images of maki on pieces of edible paper made of soybeans and cornstarch, using organic, food-based inks of his own concoction. Then, Homaro flavors the back of the paper, which is ordinarily used to put images onto birthday cakes, with powdered soy and seaweed seasonings."
Try the soylent green. Its delicious.
But where is the eatable electronic ink paper! Ohh I need to go print a TPS report then feed it to my boss - bbl.
I was informed a while ago (to my surprise) that Sushi doesn't necessarily contain fish. I now understand that Sushi relates to the seasoning of rice and the style of presentation - typically with Nori (seaweed).
[Tell me if I'm wrong and you're the CEO of Sony or similar!]
It tastes like toner.
Domo Arigato Mr.Homaro
Does he also print the nutritional information on the back as well?
and although the place sounds interesting, it's way too outside the budget I need for a feeding.
here's an review I found that sums it up:
[ ]For the past decade restaurants have gone to great lengths--showy food, exposed kitchens, gimmicky menus--to add drama to their dining rooms. But when the theatrics overshadow the food, a restaurant and its diners are in trouble. At Market District newcomer MOTO, the show starts with waitstaff dressed in black lab coats, continues with aromatherapeutic flatware threaded with sprigs of fresh herbs (listed as a course on the menu!), and hits a peak when servers approach the table with six-inch syringes to inject a single rice ball with sweet-and-sour sauce. And if you think Charlie Trotter's servings are small, wait till you see what chef Homaro Cantu calls a salad: a teaspoon of tiny spinach gelatin cubes and another of frisee. A bite-size portion of scallops came sitting atop a plastic box (constructed by Cantu himself), where a small but tasty filet of black bass was steaming in "Pacific Oceanic products" (water FedExed in from the Pacific). If the minuscule portions of white-truffle ice-cream spaghetti and smoked-watermelon soup tasted good I'd be more forgiving, but they didn't. It goes on like this through the 13th course--you'll wish you'd opted for the five- or seven-course meal or, evenbetter, that you'd gone next door to Folia instead. Moto is at 945 W. Fulton, 312-491-0058.
Creationists are a lot like zombies. Slow, but powerful and numerous. And they all want to eat our brains.
The word Sushi, to my understanding, is derived from the words su (vinegar) and meshi (rice).
The birth of sushi as we know it, was to use this vinegar rice to wrap fish in it, to conserve the fish, sometimes for months!
Visit http://ringbreak.dnd.utwente.nl/~mrjb/growingbettersoftware to download your free copy of the book
Great, so now we can actually fax them food.
Contrast with Surstromming, which is fish allowed to ferment in the can to preserve itself. Thank you, Sweden, for one-upping Norway. Lutefisk wasn't disgusting enough.
Our intelligent designer has never created an animal that we couldn't improve by strapping a bomb to it.
Look, it's not sushi, if you RTFA you'll see it's a novelty item printed with sushi designs on the outside -- it's not supposed to even look like sushi.
That apart, the point about Moto's is that it doesn't serve actual food, it serves insanely tiny and bizarre objets d'art in Kubrik-esque surroundings. You don't go there to eat, you go there to witness the most ridiculous restaurant ever, and boy do they deliver! Single strand of spaghetti? You can get that. Silver teaspoon containing tiny dab of meat-flavored ice cream? You can get that (but can't keep the teaspoon). Giant pile of pretention, drenched with arrogance, topped with a fundamental inability to understand cookery and garnished with a four-digit bill? They have that, too -- actually, it's compulsory.
It's still part of what makes Chicago great, though.
Whence? Hence. Whither? Thither.
No, really, they shouldn't. Even the fish ones. The "fishy" taste parent is talking about is the same taste you get when you reheat 3 day old catfish. Most people (at least where I live) think that's what fish is supposed to taste like.
It isn't
Seriously, next time you're in a port town, try some fresh Sashimi, I guarantee it won't taste like "fish" at all - or at least it won't taste like what most people seem to think fish tastes like (that is to say, f'in nasty).
good news: You could actually print a picture of Natalie Portman that tastes like hot grits.
bad news: someone could slip a pic of the goatse guy into your sandwich when you're not looking.
do not read this line twice.
And we wonder why people crash planes into our buildings.
Ed R.Zahurak
You know, oblivion keeps looking better every day.
You are posting on /. hence you can't have a girlfriend let alone a hot asian one.
I think by 'hot japanese girlfriend' he meant his computer. Maybe it's overclocked?
The libertarian solution to the failures of capitalism is to apply more capitalism til the failures are fixed.
Soylent Sushi is PAPER!
- None can love freedom heartily, but good men; the rest love not freedom, but license. -- John Milton
When willl they learn that sushi is a art form, not to be duplicated by a machiene.