My First Wine Dinner

[Jenise]

I have no idea when the California roll was created or by whom, but surely the original intention was NOT imitation crab? That article is pretty poor--sounds like a troll to make it a statement of fact.

I think it states the current practice, though, except t higher end Japanese restaurants.

As for origin, it seems to have been a local chef!

https://theculturetrip.com/north-americ ... gin-story/

Have been meaning to go and have his $80 sampling menu!

https://tojos.com/menu

[Jenise]

Love Tojo and haven't been in years. We'll do that menu with you! Let's schedule something.

Love Tojo and haven't been in years. We'll do that menu with you! Let's schedule something.

Good plan!

Fake crab has been around a long time and it has many names in Japanese. In addition to kamaboko there is kani (often said kani stick) and surimi. Of course, the restaurant should be clear about what it is serving but I'm not offended by the food's existence... there's nothing wrong about pollock held together with egg whites... just as long as we're clear.

I have been served imitation smoked salmon without notice. That stuff is not even close. I didn't bother to send it back; just struck that place off the list of places I will ever go to voluntarily.

Ditto chicken nuggets in a Thai place that offered 'orange chicken'. Similarly struck.

One faux food that is actually tasty is faux caviar made from seaweed.

http://www.finecaviar.com/category/prod ... aviar.html

[Jenise]

The same process can net you all kinds of cool things, Bill. I love the green wasabi 'tobiko' you can find in some sushi restaurants. Oh, and one year at terrine dinner, I made a tiny birds nest of spaghetti to serve next to an Italian terrine wherein the tiny eggs were the same tiny pearls but made of black truffle juice. Didn't make those myself, bought them somewhere, and would again if I ever saw them. Lots of fun coming up with ways to use them.

They are great served simply - thin crouton, dab of sour cream or creme fraiche and a dollop of 'caviar' on top!

Regarding faux food, there is a long and honorable tradition in vegetarian Chinese Buddhist temples of serving "pork", "chicken", and "fish" that is actually made of vegetable ingredients fashioned and seasoned to taste like the real thing.

-Paul W.

Regarding faux food, there is a long and honorable tradition in vegetarian Chinese Buddhist temples of serving "pork", "chicken", and "fish" that is actually made of vegetable ingredients fashioned and seasoned to taste like the real thing.

-Paul W.

And that is quite different from another trend I dislike greatly, the creation by vegans of faux meats. Fake pork chops or whatever. I can see no reason for it - the vegetarian recipes I cook are delicious on their own without trying to pretend they are something else. You want a nut cutlet, eat one, but don't call it a pork chop. IMHO, of course.

Yes, I've never really seen the point of Tofurky and its friends. Plant-based concoctions are apparently the latest fast-food trend. Burger King has a plant-based Whopper. Dunkin' Donuts is currently promoting a sandwich made with a plant-based sausage patty substitute. But they put this on top of a fried egg. If the point is to be vegetarian, what's the egg doing in there? I don't understand it.

-Paul W.

[Jenise]

Yes, I've never really seen the point of Tofurky and its friends. Plant-based concoctions are apparently the latest fast-food trend. Burger King has a plant-based Whopper. Dunkin' Donuts is currently promoting a sandwich made with a plant-based sausage patty substitute. But they put this on top of a fried egg. If the point is to be vegetarian, what's the egg doing in there? I don't understand it.

-Paul W.

There are all manner of vegetarians. Lacto-ova types, I think it is, accept milk and eggs. Pescatarians include fish. Etc.

It is said that falafel was created and spiced so as to imitate meat.