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Sushi Trivia

Posted Sep 1st 2009 1:34PM by Slashfood Editor
Filed under: Fish, Quizzes

Are you a sushi fact whiz? Test your food trivia smarts with this fun sushi trivia and facts quiz.

Sushi Trivia

Sushi was first served in which century?

1600s
1700s
1800s
1900s

Omakase is:

Fish wrapped in radish
An apprentice sushi chef
A

Squids, Sea Urchins and Fatty Crabs - The New York Times in 60 Seconds

Posted May 13th 2009 12:00PM by Monika Bartyzel
Filed under: In Sixty Seconds

Be still our anise-loving hearts -- the newfound love for now-legal absinthe, and just what to do with the divine beverage.
Uh ... would you consider Lays potato chips to be local food?
Last weekend's Tofu Takedown -- one in a long line of new competitions -- Risotto Challenge, Chowder Slam, Cassoulet Cook-Off. ...
Sea urchins get trendy and gourmet.
We never thought swine could be so powerful -- pigs transform Eastern Europe.
The French speak out on the art of rosés and the possibility of laxer wine rules.
Two-Minute Squid: a recipe for Spicy Calamari with Tomato, Caperberries and Pine Nuts.
You could praise the 50th anniversary of Manhattan's Four Seasons restaurant, or you can roast 'em.
Should we be worrying as much as we do about food safety and food-related scares?
Crespelle -- Italy's version of a crepe.
The Minimalist explores asparagus and the flavor of Spring.
Reviews: Fatty Crab is good for the giddy, maybe not for the rest. The mediocre markets of Bouley and Get Fresh Table.
Food Stuff: Hydroponic Greens, Funky Truffles, Chicken Nuggets.
New restaurant openings and the dining calendar.

Sea Urchin Chic at Marea

Posted May 1st 2009 4:00PM by Rebecca Flint Marx
Filed under: Openings, Food Porn, On the Blogs, Shellfish, North America

Sea urchins, on the face of it, are not likely candidates for the title of Sexiest Seafood. Their spiny shells make them look like porcupines of the sea, and give little hint of the outrageously creamy, briny decadence that they contain. But this saffron-hued roe, whose complex, salty-sweet-sharp flavor profile is beloved by chefs, is now making diners swoon.

David Chang has been using sea urchin roe on his menu at Momofuku Ssam Bar and Ko for a long while, and now Michael White is making them the star of his menu at his new restaurant, Marea. A great article tomorrow in WSJ. magazine provides a peek at both White's droolingly anticipated new restaurant and at sea urchin, which is pictured in all of its spiny, golden glory.

Learn about the delectably slimy urchins after the jump.

Continue reading Sea Urchin Chic at Marea

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Sushi Trivia

Sushi Trivia

Sushi was first served in which century?

Omakase is:

Squids, Sea Urchins and Fatty Crabs - The New York Times in 60 Seconds

Sea Urchin Chic at Marea

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