bmwracer wrote:

I'd agree totally.

Hehe. It's amusing that we'd agree. Not entirely surprising though.

bmwracer wrote:

These 10 Companies Control Enormous Number Of Consumer Brands (click to enlarge)

Pretty astounding really. It's just another piece of evidence that suggests that multi-national corporations wield greater amounts of influence than ever before.

Tu_triky wrote:

Pretty astounding really. It's just another piece of evidence that suggests that multi-national corporations wield greater amounts of influence than ever before.

1%-ers.

My other sushi meal in Tokyo. A sushi-ya called "Sushi Ichi" in Ginza.

Marinated tuna

Bamboo shoots

Don't honestly remember but notice how razor thin the shoga (ginger) is sliced!!!

???

Honmaguro (blue fin tuna)

Ika (squid) Best squid I ever tasted. Fresh and not rubbery in the slightest

Akami portion of maguro (top loin of bluefin tuna)

Sayuri (needlefish)

Prawn

Ikura & Uni (salmon roe & sea urchin) (incredibly luscious because the quality was superb and I can't even say that ikura and uni are my favorites...but again the outstanding quality trumps preconceptions or preferences I've developed over the years)

Anago (sea water eel)

Tamago (egg)

Ginger ice cream

I ate sushi 3 times in Japan and this was the best by far. I ate here for lunch. It was expensive but not ridiculously so as is the custom if you eat at a high end place for lunch and not for dinner.

Highly recommended for anyone planning a sojourn to Tokyo.

Website: http://www.3567-0014.com/english/index.html

bmwracer wrote:

1%-ers.

HAHA. All too true.

Tu_triky wrote:

My other sushi meal in Tokyo. A sushi-ya called "Sushi Ichi" in Ginza.

The chopstick rest is a very nice touch.

bmwracer wrote:

The chopstick rest is a very nice touch.

I'm sure you gathered over there often times it's all about the details, even the small ones.

Tu_triky wrote:

I'm sure you gathered over there often times it's all about the details, even the small ones.

The Japanese are quite meticulous.

bmwracer wrote:

The Japanese are quite meticulous.

Yes, Sir.

bmwracer wrote:

The chopstick rest is a very nice touch.

Apparently the actually hashi (chopsticks) are made from real Japanese Cyprus wood, too.

Japan

Tu_triky wrote:

Apparently the actually hashi (chopsticks) are made from real Japanese Cyprus wood, too.

Instead of that chopstick factory in Georgia?

Nice.

EDIT: Looks like that Georgia factory got shut down: http://www.11alive.com/rss/article/239124/3/Georgia-chopsticks-factory-ordered-closed

bmwracer wrote:

Instead of that chopstick factory in Georgia? Nice. EDIT: Looks like that Georgia factory got shut down: http://www.11alive.com/rss/article/239124/3/Georgia-chopsticks-factory-ordered-closed

Nice. All I know is there ain't no original Japanese Cyprus trees in Georgia so that would not have passed muster at Sushi Ichi, Ginza!

Tu_triky wrote:

Nice. All I know is there ain't no original Japanese Cyprus trees in Georgia so that would not have passed muster at Sushi Ichi, Ginza!

Hehe.

Now THAT'S a shrimp.....

Cannibal shrimp: The invasion has begun

Do not be alarmed, but the cannibal shrimp invasion has begun.

The influx of the jumbo-sized shrimp (which look more like a small lobster than the little pink crustaceans you see at the grocery store) has increased 10 times in the last year, according to a report from the U.S. Geological Survey�\from 32 in 2010 to 331 in 2011. The shrimp-eating shrimp have been spotted in waters from North Carolina to Texas.

Tony Reisinger of the Texas Sea Grant Extension Service, told CNN that the tiger prawn "are cannibalistic as are other shrimp, but it's larger so it can consume the others."

The black-and-white-striped sea creatures have shown up in the Gulf of Mexico and Southeast coast and, unlike their bottom-feeding cousins, are big enough�\up to 13 inches long and up to a quarter-pound�\to gobble up smaller shrimp.

Researchers worry that the Asian cannibal species is preying on the smaller, native sea life, competing for resources and carrying disease.

The increase "is the first indication that we may be undergoing a true invasion of Asian tiger shrimp," said marine ecologist James A. Morris, who works for the National Oceanic and Atmospheric Administration's Center for Coastal Fisheries and Habitat Research.

Scientists don't know exactly how the Asian variety got to the Gulf Coast�\the possibilities include breeding in the local waters or being carried to the area by currents.

No matter how they got to the U.S., they're not welcome. Said Morris, "The Asian tiger shrimp represents yet another potential marine invader capable of altering fragile marine ecosystems."

The numbers are probably much higher than the reported amount. Pam Fuller, the USGS biologist who runs the agency's Nonindigenous Aquatic Species database, said, "The more fisherman and other locals become accustomed to seeing them, the less likely they are to report them."

The USGS will next look into the tiger shrimp DNA for clues to its origins, and asks anyone who spots a tiger shrimp to report its location to the USGS.

http://news.yahoo.com/blogs/upshot/cannibal-shrimp-invasion-begun-165542739.html

niknik wrote:

Now THAT'S a shrimp.....

Dayem.

I thought it was a golf club.

niknik wrote:

Researchers worry that the Asian cannibal species is preying on the smaller, native sea life, competing for resources and carrying disease.

Itai.

bmwracer wrote:

Itai.

Suck on that shrimp head why don't you...actually it might suck on you.

Tu_triky wrote:

Suck on that shrimp head why don't you...actually it might suck on you.

A little spooky.

I loved the giant grilled prawns in Thailand though.
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Eve wrote:

A little spooky. I loved the giant grilled prawns in Thailand though.

Just the very mention from you, whets appetites. Mine at least.

Tu_triky wrote:

Just the very mention from you, whets appetites. Mine at least.

Like eating tender lobster tails.......... delish..........
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