Two of my favorite things, but thanks to one I cannot enjoy the other… I got a “slightly off” Spicy Salmon Maki the other night, and now I can’t whistle or toot a flute because it makes my stomach roll. 
Has anyone actually ever died of Whistling and Fluting Withdrawal?? Who cares about the food poisoning, I need medication for W.F.W.
::shuffles back to bed::
awwww…poor you…at least you can still do the ‘stomach roll’
hope you’ll feel better soon..
I hear the stomach roll is a delicacy in some parts of the Pacific Rim.
And you should always, always, always rinse between sushi and whistling. Always.
How sweet it is… to catch a fish… so juicy sweeeeeeeeeet!!
“slightly off” Spicy Salmon Maki… they don’t tastes nice do they Precious?
Stick a decent CD on and ‘play’ a virtual whistle along with it… if’n you close your eyes, imagine yourself playing, and ‘finger’ the pretend whistle, you’re still effectively ‘practicing’ as far as the brain is concerned.
Hope you feel better soon, and that no-one thoughtlessly leaves a rollerskate on the floor 'twixt you and the bathroom!
“A stomach roll!” Neat! Will eating any fish help in playing a stomach roll? Or does it have to be sushi?
Hey! Instead of step dancing while playing the whistle, it would be neat to do some belly dancing, using the stomach roll!
MarkB
Sushi is my favorite food. When I was pregnant, I couldn’t eat it (at least not the raw kinds, which I love, especially tuna) because I wanted to do the right thing for my baby, and the morning sickness made me gag when I put ANYTHING in my mouth (food, toothbrush, whistle). So I feel your pain!
My sympathy, caniadafallon - I love sushi too, but bad sushi can be really bad, can’t it? 
Just don’t let it spoil your love of sushi. One of my biggest regrets is all the years I wouldn’t dream of eating raw fish - I was out of college before I learned to love sushi. All that wasted time . . .
And Jessie - I know how hard it is. My wife did the same thing during both her pregnancies, and she’s a bigger sushi-lover than I am, if that’s possible. A few months after our younger daughter was born (and just after she’d stopped breastfeeding) we went to my company’s holiday party, sharing the table with a friend who’d had her baby at about the same time. Among the offerings was a sushi bar (with the chef making them as you watched). My friend’s husband and I spend most of the night fetching sushi, because our wives started feeling a little embarassed after their third trip back . . . where two small women found the room I’ll never know. Sushi deprivation is a terrible thing. 
Well, I was able to drink a little bit of juice smoothie (green apple, kiwi, mango, star fruit, spirulina, blue green algae) and not feel too icky. First food I’ve had since Monday evening. Yay!! Thanks to those who have wished me a speedy recovery and offered sympathies for my plight. 
DCrom, no worries-- I would never let a little bad salmon slow me down in my sushi pursuits… 
~Ad
Glad to find so many sushi lovers here. I’ve been wondering if I could dare serve sushi when I host a session at my home. I just might try it now…
My stomach already has enough rolls. I need to work out more.
We have a tradition out here of having a big sushi session soon after St Patrick’s Day, as a sort of antidote…
Sushi is my favorite food also. I could live on it…in some alternate universe, anyway (since the nearest sushi is at least an hour and a half away ) It’s the only food I adore that’s healthy (well, nearly always healthy, anyway) Yellowtail is my favorite, yummm…
In other trivia, a “stomach roll” is also a move in belly dancing… that bit where a skilled dancer ripples her abdominal muscles. Quite difficult…requiring a distressingly high level of toning. Your basic belly dancing is fun, though, and marvelous exercise.
My wife made me learn to make sushi so she could have some right away after our son was born..
She’s a lucky girl. 
She sure is! Kind of a funny reason to give birth, though, but I’ve heard of worse… <>
I told my husband and my mom that I wanted sushi immediately after giving birth, but then with the breastfeeding thing, I had to put it off longer. Hmph.
I had some today for lunch (no rice, though, as I am on a diet).
Sushi goes great with whistling. I’m not too keen on wasabi… I’ve never liked horseradish tasting stuff. The thing to remember about stomach rolls is the rhythm, not the notes.
Cheers,
Aaron
Wanderer, I’m telling you, your wife is just one fortunate woman. Between all your chocolate creations and now sushi… ::sigh:: I miss going to the chatroom, just to hear all about your culinary delights!
~Ad
Don’t like wasabi! Heresy!
I love the way that the smooth coolness of the fish plays off against the fiery wasabi. And the way that an occasional nibble of pickled ginger soothes the burn and refreshes the palate, encouraging you continue.
Well..I woudln’t say I’m a sushi maestro or anything..my rolls never look quite as good as a pros…but they certainly taste just fine! I just don’t do it day after day, so my rolling skills are still at the beginner level. My handroll cones are pretty good though…much easier to make
Speaking of culinary delights, I made homemade tomato basil soup yesterday with a touch of pan-roasted garlic. (I know, I’m such a tease!)
Wanderer, you’re killin’ me, here. No lunch yet, and a grim, rainy day with worse to come. Some hot soup would be just the thing.
Umm, how does one pan-roast garlic? I’ve always done it in the oven in a little terra-cotta thingie.
Pretty simple..I put an iron skillet on the stove, on medium-high heat. Throw a few garlic cloves on it, still in the skin. Flip every so often with a pair of tongs. When the garlic is soft, and the skin is brownish, you’re done. Pull it off and peel the garlic (which will be pretty easy to peel at this point, without all that squashing involved).
I like doing it this way, because i can attend to it at the same time that I’m prepping other ingredients, and because I can pull off each clove of garlic when it’s done to individual perfection. Too roasted, and garlic gets bitter…I prefer my roasted garlic to be soft but slightly firm, and not too brown (unless I’m roasting cloves to be squished onto baguette slices…then it should be a little softer). I’m a bit finicky when I cook