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What is REAL sushi?
I live in the GTA and have been to numerous all you can eat sushi restaurants.
I've been to Sushi on 7, Yang's, Syogun, and all those generic AYCE places.
I've tried sushi made by an authentic Japanese restaurant from Konichiwa on Baldwin.
They taste no different.
How would authentic sushi taste like?
Would real authentic sushi "blow me out of my mind because it is so delicious"?
Are there any restaurants in Toronto that serve "authentic sushi"?
athentic is not a synonym for unique, tasty, different, or better.
"real" sushi is a rice preparation.0
I can't speak to Toronto, but let me address this with an eye towards differentiation and an understanding of what makes great sushi great.
The rice is all-important. Can you tell the difference between a top-grade koshihikari and the run of the mill cal-rose? Just eatin them plain, side by side, will give you an idea of what real rice flavor is all about. The texture of the short grain koshihikari is very different from the medium grade calrose - the better sushi is made with the short grain rice.
Can you tell when you're eating a piece of yellowfin tuna vs. bigeye or honmaguro? This is a sure sign of quality. Places that serve yellowfin as maguro are places that will serve salmon - neither are very authentic or real.
Do the Itamaes boast of their specials for the day - are they interesting ingredients, like maybe abalone or geoduck? Do you sit at the bar and talk to the Itamaes - find out where they've worked, talk to them about where and how they source their fish - talk to them about baisubol - anything interesting? This is the fun of sushi, not filling out the little form and sitting at a table, waiting for service.
There's a lot more to this - I think you've taken a great step by asking the questions - most people who "love sushi" simply don't bother to ask so they get fed junk, and they never know it!0
re: applehome
I am glad to have this discussion started too, and will welcome any information. I don't believe I've ever had sublime sushi, but love it just the same. I need some inspiration please!0
re: coll
Just to highlight and reiterate - I agree with AlanBarnes (except for the futomaki, of which I've had incredible "stained glass" type large ones with many more than 4 ingredients) - but I do feel that the best way to get into sushi is to sit and talk to the Itamae as he prepares and serves you. They love to talk about their work and its such a good way to learn. If you're at a place that doesn't let you talk or where they do not want to talk, you need to move on - find places with friendly and well trained Itamaes that are proud of their work and training.
As we've discussed a million times before, I disagree with Caroline that you need to make your own sushi to appreciate it. Having the experience of making the rice properly isn't a bad thing - and it does give you a certain perspective. But the type of intense training it takes to select the right fish and wield the right tools to cut it properly isn't something that most people come across at home. Making makizushi from simple ingredients (like tsukemono - pickles) and butsugiri (sloppily cut fish) is fine - this is along the lines that Sam Fujisaka and I used to discuss - but that's quite a different kettle of fish from the experience of going to a sushi-ya.
I say stick to having great conversations with Itamaes as the most interesting and assured path towards having more intense sushi experiences.0
re: applehome
Thanks, that's something I never would have thought of myself!0
re: applehome
Would you at least agree that arming yourself with knowledge gained from well respected authors on the subject before throwing yourself into the arms of any old "itamae" who comes down the pike is a reasonable course of action? The problem today is that sushi has been so popularized that there is a small select group of good sushi bars out there among a vast sea of mediocre to bad ones. How does one arm himself against "itamaes" who serve you certain nigiri from a ready-made tray in a refrigerator? NO! I'm not kidding. Been there and left ASAP without making a scene Modern sushi has much in common with popcorn. It's for the masses. Without educating yourself AND your palate, you risk paying for a whole lot of lessons from hacks. I truly believe there is much to be said for starting with the basics -- well prepared rice, reasonable but flavorful toppings, some real wasabe and maybe a few brands of top shoyu, as well as some top grade nori you toast yourself and teaching yourself and our palate how to discriminate. If nothing else (and there is much to be learned this way), it will help you appreciate an itamae's work, as well as arm yourself with the ability to discern good from not so good. I fully believe in arming myself with as much well researched knowledge as possible before sitting at the knee of a "guru" of unclear credentials. And it is not necessary to only have sushi made with ridiculously expensive fish hovering on the edge of becoming endangered. A diet composed only of super premium ingredients reduces them to mundane because you have nothing to make them shine. Others may not agree with me, but this approach always serves me well. On the other hand, if the OP has the means to begin his quest to appreciate and discern "real" sushi at the knee of Masaharu Morimoto, go for it, Dude! If you're looking for a guest to take along with you, I'm available! '-)0
re: Caroline1
"Would you at least agree that arming yourself with knowledge gained from well respected authors on the subject before throwing yourself into the arms of any old "itamae" who comes down the pike is a reasonable course of action?"
Yes, I would. But the difference between reading Tsuji for details on recipes and methods as vs. reading the Zen of Fish by Corson is huge. For the uninitiated, I'd recommend the Zen of Fish approach - to get the overlay of the Sushi "industry" including its cultural and historical impact - not to say that there isn't plenty of personal impact told in the stories. The personal understanding of flavor, texture, the basic differentiation between what is good and bad, traditional and Americanized (!!!) - that understanding develops over time and experience.
One doesn't have to go to a Morimoto to have a great sushi experience - it's the real joy of discovery of a wonderful chef that isn't a Morimoto (in terms of fame and standing) that personally keeps me in the hunt.0
I'm not going to make this a long involved reply, but for openers "all you can eat" and "sushi" do not belong in the same sentence. Sushi should be eaten within minutes of preparation, especially if it involves nori. The best way to learn about sushi is to teach yourself to make it well, make sure the books you use are knowledgeable and authentic, and don't get hung up on all of the hype and "in" bull. You're on the right track when you question things. Good luck!0
re: Caroline1
Though that freshness bit applies mainly to Nigirizushi. The oldest form used fish fermented in rice.
Chirashizushi is a form that can be prepared and eaten in large quantities.
Is Kaiten-zushi un-real because there is no face-to-face dealing with the chef?
The OP asks: Would real authentic sushi "blow me out of my mind because it is so delicious"?
I suspect not, unless the OP has the refined taste of an Iron Chef (Japan) judge! :) Seasoning of high quality sushi might actually be more subtle, focusing on things like the freshness of the fish, perfection in the cutting, presentation, balance of textures, adherence to tradition, and symbolism.0
It's all "real" sushi; the question is whether it's any good. And except for the plastic models, it's all "authentic"; the question is whether it's traditional Edomae (Tokyo-style), which is regarded by many as the epitome of the sushi chef's art.
IMO, rolls that have more than about four ingredients aren't good sushi. Ditto with nigiri that are formed by a machine. Or anything covered with mayonnaise, Sriracha sauce, or combinations thereof. I'm willing to concede that that's a matter of opinion, but it's indisputable that none of those things is traditional, either.
Good traditional sushi won't blow your mind unless you're paying attention. It's simple and subtle. And although I know nothing about the restaurant you mention, if you think it tastes the same as what you've gotten from an AYCE joint, there's a decent chance you aren't attuned to those subtleties.
If you want to learn more about good sushi, you need to find a local place with a traditionally-trained itamae and spend some time there. Sit at the counter, ask stupid questions, allow the chef to choose dishes for you, buy the guy a drink, discuss what you like about the food he serves you, keep an open mind, and pay attention. Do this a few times a month for several months. You'll start to get it.
Then again, there's no reason you (or anybody else) should become a sushi aficionado. It takes quite a bit of time and money, and inevitably leads to disappointment once you can tell the difference between the good stuff and the dreck that is so much more common. So ask yourself whether this is a hobby / interest / obsession you want to pursue. If so, there's surely a way to do so in your city. If not, please feel free to just make fun of the sushi geeks out there. We all tend to be too full of ourselves anyway.
ETA: for an introduction to the ideas underlying traditional sushi, pick up a copy of "The Zen of Fish" by Trevor Corson. It's an easy and entertaining read, and costs less than a few sets of nigiri at a typical sushi-ya.0
Hi cupnoodle. I'm from Toronto too and I know those restos that you mentioned.
Real sushi is all about quality of ingredients...the rice, the way it's cooked and seasoned, the freshness of the fish, the right amount of wasabi to put, the density of packing the rice, and many other subtleties that are lost in AYCE places. Konnichiwa is ok but not really run by a Japanese Itamae.
The Japanese sushi chefs in the GTA have an association...JRAC...and I think they have a website. The restos on there are a good place to start. My personal favorite is Zen. I've tried most of them but keep on coming back to this one.
When you make the jump from AYCE to well-prepared sushi, you will never be able to go back. But the costs sky rocket as well. For instance, AYCE at Sushi on 7 is $20 but a basic plate of nigiri sushi at Zen will set you back by $30 and their omakase plate, which usually has the best fish/seafood for the day will cost you $50. An that's not including apps and drinks and dessert.
My suggestion is go to one of the restos on JRAC and sit at the counter. Come with an open mind (and wallet!). Talk to the chefs, they will be more than happy to answer your questions. If you go to Zen, ask Jackie...he's the right hand man and is very friendly and approachable.
re: ctl98
Sounds like the real question is: how is expensive sushi different from the affordable?0
I would say that the two main differences between low end and really good sushi is the quality of the fish, and the skill of its preparation. That's also one of the reasons really good sushi can be so hideously expensive - they're getting fresh fish shipped in by air on a daily basis.
I think that part of the appreciation of the really good stuff is developing a good palate. When I first discovered sushi, I wouldn't have been able to notice the difference between well prepared rice, and rice that was a bit too mushy, or be able to appreciate still crispy nori. It's a bit like developing a wine or cheese palate.
On a different front, most of the rolls you get in North America (dynamite roll, spider roll, rainbow roll) are very definitely American style sushi, not Japanese style.
I will, however, definitively and emphatically aver that processed cheese slices have no place in sushi in any way, shape or form. Oddly enough, my Japanese husband wasn't nearly as upset about that as I was.0
re: tastesgoodwhatisit
Those American-style rolls with all the stuff, sauces, etc. in them?
I call them Monster Truck Rolls.
They are largely disgusting, but the stuff with processed cheese slices sounds particularly awful.0
re: Tripeler
There's a place near me (in NJ) that recently opened up.. I grabbed a menu but have not tried it, yet. Not sure if I will. One of their makis is a "hot dog roll". :::shudder:::
Although, my daughter might eat that. :)0
re: MarlboroMan
Totally inauthentic, but I used to love the surf and turf roll with lobster and filet mignon at a local place and missed it plenty when the chef went back to San Francisco. Most everything else he did was authentic. Hot dog is a funny one though, points for creativity anyway.0
re: coll
is it inauthentic if they make such rolls in japan?0
re: thew
I'd better let someone else answer that!0
re: thew
The fact that Americanized sushi has gotten back to Japan (since the 1970's, I'm afraid) or that recent developments within Japan (kaiten-sushi, as a whole) are popular amongst the young and "modern" doesn't mean that there still isn't a distinguishing style (or set of styles) or level of quality even within Japan that sets apart traditional sushi from these new ones. As we've gone over a million times, the use of the word "authentic" or in this case, "real", is subject to interpretation. But the understanding of the differences and the fact that they exist in Japan as well as here - that's factual.0
re: applehome
you're conflating 2 different issues when you lump style and level of quality together.
traditional is not synonymous with authentic. i will agree that is isn;t traditional. i'm not sure i agree it isn't authentic. it is clearly real0
re: thew
The first book on sushi I bought was very Japanese, and one of the things they showed how to make at the end of the book was indeed hot dog sushi.
Weird, and maybe even a hissing and a byword to us who are trying to be so classically Japanese, but something to push the envelope with in Japan.0
re: tastesgoodwhatisit
Yes I agree....it takes quite some time to really develop a taste beyond one's initial comfort or familiarity zone, especially if the base is on the lower quality spectrum.0
Folks I think it is worth noting the initial geographic location of the OP, the afforementioned places he tried, perhaps the local culture and target customer demographic to get an understanding of where he is coming from.
I haven't been up to Toronto area as well as Richmond Hill/Markham for almost 7 years. But I do recall back then at least for the latter parts, there is a huge Cantonese speaking population, mostly Hong Kong immigrants. Many of the Japanese restaurants in those areas are also run by...no surprises, Hong Kongers, including some of the seemingly more upscale looking ones.
I've been told by family who live up there that if you want the real deal Japanese (run by Japanese), you have to pay $$$, but they do not mention where they are located.
Whether or not the restaurants hire someone with true Japanese restaurant or Japanese style experience is another question. This also means that these places do a mish mash of things and perhaps don't really specialize in one particular item. The fact that there's a Japanese restaurant named "Yang's" (which is a non Cantonese Chinese last name, Mandarin pronounciation, would be "Yeung" in Cantonese) is a telling sign. AYCE places are 99% likely Hong Kong/Chinese run, if not Mainland, so it adds further to the background.
While there are plenty of wealthy spender Lexus and Mercedes driving golfer types up in that area who have no problem eating shark's fin over rice every night with a side of abalone and a bottle of XO, there is also a large segment of the population who like and recognize a good bargain, which definitely comes at the obvious compromise of quality. This is part of the culture (look at the cha chaan teng's / hong kong style cafes where you can get Cantonese, Western, pseudo fusion, for good value food) where variety is the spice of life. Henceforth it is advantageous for the average Japanese food restaurant up there to offer all sorts under one roof (be it American style inside out rolls, tempura, teriyaki, grilled fish, bento, salmon sushi and sashimi - a very popular item amongst Hong Konger expats that seems to be ubiquitous in their world for J-food for some odd reason, even in Hong Kong for run of the mill). These are the same type of folks who probably could care less about a sushi bar with a pristine lineup of supple delicate variety of imported Japanese white fleshed fish, and would be happy to double fist plates just to get AYCE steamed lobster, crab legs, CO2 gassed red kryptonite tuna and black bean oysters at the AYCE.
Cupnoodle mentioned Konichiwa in Baldwin Village (I assume that's the restaurant)...looking at their website, this place is indeed Japanese run, but it is also one of those "everything under one roof" place....curry rice, tempura, sushi etc etc. I see the Toronto star even gave it awards, but how authentic they are overall, I have no idea. I'm not clear if there are very high end nigiri sushi only establishments in TO or GTA, but I would guess that if there are, you will have to plunk down US$80 to $120 for one of those "let the chef surprise me" specials (search the Toronto board, look for posts by those usual suspects like Charles Yu, Skyline etc....all Hong Kongers but they really know their food, I think they mentioned a few months back a stellar omakase sushi at the bar somewhere....Hiro?)
I'm also guessing these places like Sushi on 7, Yangs, Shogun, Kon Ni Chi Wa, get their raw fish supplies from the same place/wholesaler, same quality, perhaps charge slightly different prices, which may explain partly why they taste the same.
There is and should be a difference in at least the raw fish quality (not talking about salmon here) at a high end place, assuming they go through a different channel to get their fish, versus the Chinese, Japanese supermarket, AYCE, or Chinese run Japanese place.
Lastly, if you go to one of those high end authentic places (should you find one) and have no problems spending a little more, pay attention to
- the variety of fish offered and where the fish are from (a restaurant should not rely entirely on 100% imported fish, higher costs....does TO/GTA have good local fish equivalent the chef can use, and does he maximize that resource)
- note down any fish you've never seen before, ask where it is from
- note if the sushi counter (the chef's workspace) is cleaner or more organized, assuming if the chef is highly trained. More importantly, are the chef's tools (knives etc) well taken care of
You should try fish that is not the common stuff at those AYCE/Chinese run places. Skip ordering unagi, salmon, cooked shrimp etc and break away from the "cheap good value plentiful variety" mentality of the average Hong Konger consumer.0
re: K K
A quick search of the Ontario board indicates that Seichi Kashiwabara at Zen Japanese Restaurant is a highly-regarded Japanese-trained chef who focuses on traditional preparations. And it looks like prices there are very manageable, too. In the absence of better recommendations from locals, going in there at a less-busy time might be a good place to start.0
re: alanbarnes
Great research...it sounds like Zen is a solid bet for the OP to at least give counter seating during a weeknight to try. Here's another thread debating Toronto's best sushi (geared towards nigiri sushi)0
re: alanbarnes
This is exactly the resto I was recommending for the OP to get a great traditional, authentic and wonderful sushi experience. No frills or fireworks, just excellent ingredients, skill, and technique.0
Despite the technicalities involved with sushi, a sushi meal generally consists of nigiri (individual pieces), maki (rolls), temaki (hand rolls) and gunkanmaki (nori cups for salmon roe and sea urchin). Even if its bad it is still real. There is "fast" and "b-grade" sushi all over the place, including Japan.
The variation in quality and indeed, price, generally depends upon the quality of the ingredients and the skill of the chef in preparing the food. It is really that simple. But there are so many ways to cut corners and cost. That is why you see such variation in quality.
To me the best sushi experience is sitting in front of a master chef and having nigiri omakase.
Top grade fish properly aged (if necessary), stored and cut as single bite
Top grade rice properly cooked, seasoned and formed proportionately to the fish (or vice versa)
Proper amount of wasbai.
Formed, brushed with soy and eaten right away.
Should the chef apply the soy? I think yes. The great chefs have their soy sauce custom made and I trust the chef to apply the proper amount.
Its funny because when I first starting eating sushi, both here and in Japan more than 20 years ago, I never saw a chef apply soy, sea salt, squeezes of lemon etc. I am not sure, but I think that the evolution of this practice is a result of more and more Westerners eating sushi. The chef must cringe when that $10 piece of otoro, or any other piece he has carefully prepared, gets dunked in soy, on the wrong side no less, and then falls apart.
When it comes to rolls, yes the ingredients or neta must be good, but the real key is the nori. There is a HUGE difference between eating a yellow tail scallion roll that has crisp nori and one that has been sitting around long enough so that the nori is rubbery.
I generally enjoy the full spectrum of sushi. For nigiri, I buck up and spend the necessary cash to have a proper omakase, or I make it at home-which takes practice, but is surprisingly easy and satisfying if you have a good Japanese market nearby and have some knife skills.
But when I dont want to bust the budget or am doing take out, what I generally do is order a vegetarian/eel maki combo and get there early so that I pick it up as soon as its ready. Unagi is one of the ingredients that is somewhat consistent and you dont have to worry about eating a bad piece. And yes I occasionally fall prey to the spider roll. Heck, when done right its damn good! Not Japanese, but damn good.
At the high end, I tend to group sushi places into two groups: traditional and nouveau.
Traditional being those places that cringes when you order a spicy tuna roll or white tuna (google images-sushi yasuda), and nouveau being that place that adds unusual garnishes to the neta (google images-sushi of gari).
But I also realize that you can have decent sushi at a reasonable price. Just don't hold it up to the standards of the truly great chefs and don't get adventurous with a discount place. Stick to the classics. I would not order saba, uni, or any of the clam sushi at a discount place.
Ramble over.
The chinese/korean/japanese issue, unfortunately, there is a huge difference in quality. I generally wont order anything fancy from a place that serves won ton soup.0
re: AdamD
"Its funny because when I first starting eating sushi, both here and in Japan more than 20 years ago, I never saw a chef apply soy, sea salt, squeezes of lemon etc. I am not sure, but I think that the evolution of this practice is a result of more and more Westerners eating sushi. The chef must cringe when that $10 piece of otoro, or any other piece he has carefully prepared, gets dunked in soy, on the wrong side no less, and then falls apart."
I`ve lived in and been traveling to/around Japan the last 20 years and have never seen anything that would lead me to believe that Westerners are affecting sushi practice in Japan- ...ok, except that in depachika you can now find counters that will have some kind of funky maki for sale. And there`s one joint, near some embassies, called Rainbow Sushi...Pre-seasoned sushi has been around as long as it`s been a dish. There is no Americanized sushi movement in Japan. I remember reading an article in Northwest Airlines magazine many years ago that was touting the influence of Americanized sushi and impending change in the cuisine. It never happened. Krispy Kreme has had a bigger influence.
Had lunch yesterday at a very good sushi-ya in the Yanaka part of Tokyo, which is one of the oldest areas, by extension a part of shitamachi, not far from Ueno, and pretty much where nigiri-sushi was invented and made popular. About halfway through my meal a guy came in with his wife and a couple of friends. They were enjoying an end of the year celebration. The guy said he was a chef at a sushi restaurant in Ginza but had come back after working as a chef in Los Angeles for a few years. He was kind of young and 生意気 which kind of means "brazen" in English. After a few drinks he overheard me order "kan" buri and he just started going off about how delicious it looked (it was!) and about how in the U.S. they usually just serve hamachi- which is kind of an oily smelly, farmed pretty lousy sushi fish that's usually offered in cooked dishes at izakaya here in Japan. I nodded in agreement and, perhaps sensing a captive audience, he went on a rant along the standard complaints about sushi in the U.S.- eating etiquette, crazy rolls, preferences for salmon, tuna, and hamachi, etc. The other patrons and the itamae were pretty entertained and kind of riveted to what the guy was saying. Most of this was clearly new to them. It was all pretty standard stuff that we sushi purists on CH will go off on, but this guy was pretty passionate. After a while though, it became a little too Homer Simpson-esque "He`s right, white people- we`re so lame" type of experience. Still, sitting there, I just started to feel that Japanese food, while popular in the North America, is often not particularly "real" in the sense that it is the same food that is prepared and eaten in Japan. Most of it is more like "inspired" by Japanese cuisine. But it`s usually compromised in a way that totally negates some the elements at the very heart of what is considered Japanese. And it seems enough people have embraced this distorted version of the cuisine that it has taken hold. There are people who fancy themselves gourmands that consider something like spicy tuna rolls to be an authentic dish and hold them up to a level of connoisseurship and scrutiny as if they are protecting authenticity. Even references in this thread to Morimoto are incongruous with real sushi. He's not really considered a "sushi" chef here in Japan and his fame is derived from the fact that he is Western influenced and considered a fusion chef.0
re: Silverjay
I intended my reference to "studying" sushi at the knee of Morimoto as something of a joke, but obviously no one got it. A joke in the sense that sushi in the United States is all flash. Morimoto has flash, but unlike Americanized sushi, he has so very much more. When Bourdain did his program on Tokyo, and did quite a bit with Morimoto, for sushi, Morimoto took him to a master. But I daresay Morimoto is a master of VERY traditional sushi, when it is appropriate. One could do worse than study with him, and he was an Iron Chef in the original Japanese program before becoming one of Iron Chef America's original crown jewels. He knows his history and all of its subtleties in both concept and practice. One could do worse. He's one of those guys who absolutely DOES know the rules before he breaks them. There are no Kraft American cheese slices wrapped in soggy nori with krab and Uncle Ben's converted rice coming out of his kitchen! '-)0
re: Caroline1
C'mon, your mention of Uncle Ben's Perverted Rice strikes me as half-hyperbole and half-bad joke. Even the most misguided sushi chefs know enough not to do that.
One problem I have with a lot of American attitudes toward sushi chefs is the exoticizing of them and their craft. The borrowing of words from the martial arts is one example of this, and calling a chef a "master" is just one example of this overboard need to exoticize.
Silverjay's long and very well reasoned post sums up exactly how I take sushi and the way Americanizations have been performed on it.0
re: Tripeler
Part of the Morimoto worship and myth in the US can be blamed on poorly dubbed Food Network episodes of Ryōri no Tetsujin / original Japanese TV series Iron Chef, particularly where he creams a traditionally trained sushi chef in an episode "Battle: Sushi" using old school type Edomae sushi ingredients in one hour, even charming a bunch of critics, including that supposedly blunt Asako Kishi (I laugh at how wikipedia calls her the East German judge) who was probably the forerunner of Simon Cowell. To her credit, she has written 2 books in 2007 in wagashi (like reviews of old school shops in Kyoto worth checking out) that I regret not picking up that seems very well written and researched...but as far as judging food, she has her opinion and whether she saw it fit (amongst others) to say blowtorch searched hamachi with sauce and slice of jalapeno on top is tastier than a pristine piece of buri as is...just her own.
Or how in that TV drama series "Shota No Sushi" from the 1990s, where an old guy tasted basically one sample or piece each from two contestants to determine a winner...one piece was subtler (cooked shrimp or a white fish) and the other was anago with brushed sauce (the guy whose sushi where the anago came from won). The reason was really kokoro, but those who do not understand the culture or underlying meaning probably misinterpreted that anago sushi won and has more stronger flavor.
I'm not sure how the original Iron Chef was perceived in Japan, but to me it was a very entertaining show, not to be taken too seriously. It was as if the whole thing was rigged. It seems to be the opposite once the show hit Food Network for the US audience, where fans seemed to take the show a whole lot more seriously, much like how Eddie Murphy derided fans of Rocky (Stallone) who felt like they could kick anyone's butt.
And now Morimoto is held to an even higher standard and worship by foodie fanboys and the like, especially now with having so many celeb guest appearances, being a chef on Iron Chef America, his Morimoto chain of restaurants.
Seems like a "master" sushi chef in the US is very very different than a "master" sushi chef in Japan, an all together different accolade and award (e.g. perhaps someone who once served royalty or an emperor's chef at one point or something is my guess, perhaps someone can clarify this).
This old school vs new school food and cooking of thought, and calling the new school the real deal or cutting edge seems to be prevalent in a lot of countries, not just sushi, not just in Japan.0
re: Tripeler
"...calling a chef a "master" is just one example..."
Masta is used in all kinds of situations where the context is to an owner or a manager or a leader. It's used in the same way as sacho - boss. It's certainly not unique to sushi chefs.
As I said before (and ABarnes), read the book The Zen of Sushi. One of the areas it really delves into is the Americanization of sushi - it gives a perspective of how sushi chefs deal with the whole genre - what they have had to do to adjust. Blaming the chefs is meaningless - they're just providing what sells, as they must. It's American tastes that are in question and at fault - which is largely why there is no issue in Japan, their tastes, for the most part, remain intact!0
re: applehome
"It's American tastes that are in question and at fault - which is largely why there is no issue in Japan, their tastes, for the most part, remain intact!"
Several times you've mentioned Americanized sushi like it's one of those VERY BAD THINGS, a very wrong or bastardized version of Japanese sushi. In truth it's more of a mixed bag.
Example: salmon is common in Americanized sushi but not Japanese. This is as it should be - salmon is plentiful and often of high quality in the US, particularly the West Coast. It simply makes more sense to adapt to using salmon than holding out for lesser quality or less available fish. This is how many of the best American cooking traditions have come about - adapting foreign cuisines for the best local ingredients (and local tastes).
Not that I begrudge anyone seeking out sushi as it's made traditionally in Japan (which part?). But much of this thread has taken it as a given that Americanized sushi is an inherent evil, a problem. It's more complicated than that.0
re: cowboyardee
Salmon is much more prevalent in Japan than the U.S.. It`s found naturally there, is a part of the traditional cuisine, and is one of the staple fish. The issue with Americanized sushi is the fact that salmon is disproportionally represented- not because there is plentiful salmon in the U.S.- but because it is easy for Americans to accept and because it is oily. The chef in the Yanaka restaurant commented that tuna, salmon, and hamachi- the three oiliest fish, are the most popular and often eaten together in quantity in the same meal- i.e. eschewing the balance of a sushi meal....Perhaps it`s your opinion that the best American cooking traditions have come about from adapting foreign cuisines, but I think America is particularly poor at this type of adaptation. Much of Chowhound seems to revolve around overcoming poorly assimilated, often oversweet, oily, and fried crap- in pursuit of food better represented from the original cuisine.0
re: Silverjay
"Perhaps it`s your opinion that the best American cooking traditions have come about from adapting foreign cuisines, but I think America is particularly poor at this type of adaptation."
Let me rephrase. The best AND the worst American cooking traditions come from this type of adaptation. Namely, almost all of them.
You dislke Cajun? How bout Southern (in its many varieties)? New York deli? I could go on.
Thanks for the info about salmon in Japan though. I haven't been to Japan (maybe someday) and my readings did not make it seem prevalent.0
re: Silverjay
I doubt that USA is any worse than most other countries when it comes to changing borrowed cuisine. I've heard that Indians like to borrow the form (e.g. pizza) but want to retain Indian spicing. The favorite 'Indian' food in German is Curry Wurst - sausage with a curry powder flavored ketchup. The classic French idea of a curry sauce is a bit of powder added to a cream sauce. Complaints about poor Mexican food in Europe are common, as a questions on how to find basic Mexican ingredients.
How is sushi 'adapted' in other countries?
A thread about Asian foods in Europe
I have a strong suspicion that in any country, the only way to have authentic foreign cooking is to find a neighborhood with a large number of immigrants from that other region. Otherwise there will always be a substantial number of adaptations, both in ingredients, and in tastes.0
re: paulj
If you want to check out the follies of adaptation in countries besides the U.S., you need not stray too far. Check out Japanese pizza! I have had my share of truly bad sushi in the U.S., too often made with the wrong kind of rice and black bubble gum nori, but when it comes to bastardization, I do believe Japanese pizza takes the cake. And the Grand Prize as well. Mayonnaise and Tater Tot pizza anyone? Check these babies out:
re: Caroline1
I had to check your links to make sure you weren't talking about Okonomiyaki, which is sometimes described as a Japanese pizza, though it's really more of a savory pancake (cabbage filled, with Kewpie mayo artwork).0
re: paulj
I think I would be more prone to describe okonomiyaki as Japanese style egg fu yong with mayonnaise and barbecue sauce. You know, it occurs to me that up until the end of WWII, Japan was a country with a well disciplined cultural norm. Seems to me that since the war ended and the emperor became mere human, they're pedaling hell bent for all of the wild excess they skipped for centuries.0
re: Caroline1
An the Spanish think of it as a la tortilla japonesa0
re: Caroline1
The concept of 文明開化 and the headlong pursuit of all things different and non-traditional were aspects of the Meiji and Taisho Eras, which started about 70 years before the war, and went as far as greatly affecting even cuisine. This has nothing to do with WWII or the emperor.
All cultures will adopt foreign foods and embrace adapted hybrid versions of dishes etc. The difference is that no one in Japan will hold up those wacky pizzas as anything close to authentic Italian or Italian-American cuisine. They are recognized at face value for being Japanese fusion items. This is completely different than American pseudo-connoisseurship like you can encounter in the U.S., when people who simply don`t recognize that what they are eating is unlike anything that is eaten in Japan. They think it`s real sushi. That`s why we get these type of threads. Anyway, you can find many wood-burning oven pizza places around Japan with very standard Neapolitan offerings. And Tokyo is recognized as a fine place to eat authentic Italian and French cuisines. There`s a strong part of Japanese culture that derives pleasure from taking in things that are at their most pure and this extends to precise replication of many things foreign, including cuisine. The notion that, all things being equal, every country is no worse than any other at adopting foreign cuisines is a joke. Some do things different, maybe better than others. The game is always the same, but not everyone is playing on the same level.
As usual, these Japan related threads break down to those who have spent significant time in Japan and those who have waxed information from Google queries, pop culture, and other diffused methods.0
re: Silverjay
..."...which is what the Bizarro Silverjay would say. There is, of course, plenty of room and respect for the full spectrum of experience out there......Gotta watch out on these New Year's Japan threads. Sitting in a room full Japanese foodie and Japanese history buffs while I post this stuff....There`s certainly no monopoly on the love for good sushi- regardless of how many times your passport has been stamped. Ake-ome!0
re: Silverjay
The concept of 文明開化 and the headlong pursuit of all things different and non-traditional were aspects of the Meiji and Taisho Eras, which started about 70 years before the war, and went as far as greatly affecting even cuisine. This has nothing to do with WWII or the emperor.
... ... ... ...
As usual, these Japan related threads break down to those who have spent significant time in Japan and those who have waxed information from Google queries, pop culture, and other diffused methods. .............Silverjay
Silverjay, my first response to you was deleted, possibly for lack of tact, so I'll try again. I've omitted your central paragraph in the above cut-and-paste. The two points I would like to address are contained in the paragraphs above.
First, the Meiji (and Taisho, if you wish) periods. I would like to point out that just because you live in Japan does not mean that you can "visit" the Tokagawa period OR the Meiji period or any other era of Japanese history any easier than anyone who lives in any other part of the world. Granted, you can visit the palace and stroll the tulip gardens with much greater ease than I can, but that is not true of that era of time. That can ONLY be done with scholarship, and that does not require Japanese reidency.
As for the headlong rush into change during the Meiji period, that was a headlong pursuit of poltical change, as well as changes to the power structure and Japan's place as a world power. It was not pursuit of change for change's sake, it was a pursuit of stronger national identity and a more modern power/political structure within the country. The dietary ("diet," not "diet," pun intended) changes that came with it were often the result of diplomatic exposure to foreign foods. One general's wife (I think she was a general's wife, but I've lost my notes years ago) served a roast beef dinner to guests. A roast beef dinner was about as contrary to Japanese culinary practice as a snowball in a desert. Other interesting things came about during this period, running right up to the bombing of Pearl Harbor. For example, romantic kissing was unknown in Japan until the introduction of Hollywood movies. Needless to say, it caught on.
The changes and pursuit of all things different in Japan since the end of WWII go far beyond anything that came about in the Meiji era. Far! Inarguably, televesion and the instant global exchange of information are certainly heavy contributors to those changes. And there were wild excesses during the bubble economy that remain unprecedented to this day. Icebergs were towed from Arctic waters (by tug boats) to Japan, and melted so the water could be sold as million year old water for a ridiculous price per glass in water bars. Two generation mortgages were introduced to help amortize payments on Tokyo houses, putting people's children in debt before they finished school. Shoe box hotels for commuters. Ridiculous prices for imported foods based on their rarity and the hell with whether they tasted good. And then there are Japanese game shows, in which the "fun" is making someone "lose face." Absolutely NOTHING "Meiji" about that! YouTube has shown me thousands of Japanese people crammed into a shopping center to watch chanoyu "performed' on a platform. I have been a guest at one true classical chanoyu in my life time, with four or five people present, including the host. It was a long time ago. To me, the shopping center shows are a travesty. And then there is the already explored Japanese pizza, among other Japanese gastonomic extravaganzas I have little personal interest in tasting. Now, I stand by my observation that "Seems to me that since the war ended and the emperor became mere human, they're pedaling hell bent for all of the wild excess they skipped for centuries."
My second point is in response to your (not the first time I've read it from you) elitist viewpoint that anyone who hasn't physicallay been to Japan is, by definition, short on knowledge and incapable of more than a shallow understanding of Japan. If your belief was extended to other areas, then none but a very select few astronauts could know anything about the moon, astronomers could not possibly know about stars, much less galaxies or the universe, and there is no possibility for a really good cook to read a recipe and taste it in his or her mind. None of this is true. Think about it
Mods, I hope you will allow this response to stand. It really does relate to food, and cultural literacy about food. Those things are important. Thanks! :-)0
re: Caroline1
Caroline, unfortunately for you, I have pretty close to a lifetime of scholarship on Japan and a graduate degree from a Japanese national university to cap it off. I`m still very much a student, but it is difficult to pass off bogus knowledge on the subject in front of me. Not sure why you continually disregard any sense of humility on these Japan related subjects with me. Nothing in your post really makes much sense, but I can provide some information and sources on Japanese cuisine that if not you, others may find interesting.
First, on Japanese history: The "bakumatsu", Meiji Restoration, and Meiji Era are the seminal, most significant times in Japanese history and basically made and defined modern Japan. This is the universally accepted fact among Japanese and Western scholars. If you want to correspond with me offline on some sources on the subject, I would be happy to provide them to you. But as a significant percentage of academic study on Japanese history focuses on this era, you should have no problem finding them on your own. I'm entertained by your concept of WWII being such a turning point, but you`ll have to provide some sources for that. No one doubts the impact of the war and post-war era, but a lot of scholarship points to similarities in this era to the late Meiji and Taisho sensibilities and many academic accept the idea that Japan was picking up where it left off before the military regime took over....Your take on Japanese game shows, bubble era excesses, and other cultural elements, again, unfortunately reveals your lack of academic reading, and even more acutely, your lack of in-country experience. And I`m sorry to tell you this, but Japanese popular culture, going back hundreds of years, has been characterized by public humiliation, scandal, debauchery, and many things that would today be YouTube worthy. This is well covered in cultural academic studies. Again, I can provide you with sources if you email me.
On Japanese cuisine: HUGE changes occurred during the Meiji Era that both dramatically changed and also defined modern Japanese cuisine. Not sure where you are getting the notion that this era was limited to diplomatic and political effects only. Please look up and research these characters- 文明開化. This means "bunmei kaika" and refers to a revolution in culture and civilization. Among changes in cuisine during this era- the ban on consuming meat was lifted, dairies were established, the military was provisioned with curry rice, and the term "Washoku" was coined in an effort to provide identity with the influx of Chinese (中華) and Western (洋食) cuisines. Post WWII was interesting because there were rice shortages and severe nutritional deficiency. The U.S. occupational authority had to import (actually they sold to Japan not gave) mass quantities of wheat as a replacement grain for rice. Ramen noodles, gyoza, and bread, which had all been introduced in Meiji Era, became extremely prevalent items. Both milk and bread were also introduced into school lunches. I could go on and on, but a great, recently published, book that I learned a lot of this in is "Modern Japanese Cuisine: Food, Power and National Identity by Katarzyna J. Cwiertka. I`ve had a chance to check out some of her sources in the bibliography as well and they are further enlightening.
Off the subject of food, another book you might want to consider reading is "Embracing Defeat" by John Dower. This is an amazing book on the U.S. occupation and post-war rebuilding of Japan. I believe it won a Pulitzer. You seem to be rather focused on this time period. Perhaps because your life experience stretches back to those events.
I see your point about feeling I'm elitist, but I have a narrow but deep field of expertise that I weigh in on and I simply will not tolerate misinformation. It's impossible to fake it, as you try to do, in front of me. I can certainly appreciate and respect someone like KK, who doesn't have years of experience in Japan, but is well-read and an interesting cultural observer with lots of Japanese cuisine knowledge and experience.
re: Silverjay
Let me start by saying that I strongly disagree that your lifetime of scholarship is my misfortune. My only regret is that you cannot respond by telling me how and where you think my thinking is flawed, but instead rattle off books you think I should read and talk about your credentials from an institute of higher learning you are unwilling to name. I am not in a discussion with those authors, but had you set out some of your own ideas, that would have been more appropriate.
My point is (and was) that there is a strong probability (with sustaining evidence) that the impact of losing WWII was such a blow to national and personal images of Japan's place in the world, as well as in the general scheme of things, that it may well have been so traumatic that it has forced a headlong search for a better way for Japanese society to view itself than as a loser. I think that is implied in the unprecedented excess that Japanese society has embraced since the end of the war. World War II was the first foreign (or any other) war Japan lost. The difference between a war with outside forces and an interior war between political factions is that in the insider war, no matter who wins or loses, "Japan" is the winner. I cannot entertain the idea that the collective thinkers in Japan who chose the course of action that led to the sneak attack on Pearl Harbor entered into that strategy with any thought of possibly losing the war in the end. I believe that action was taken because the consensus was that it would give Japan an edge and ensure victory. By the end of World War II, Japan was fighting with extreme desperation. The total shock and devestation of Hiroshima and Nagasaki brutally underscored Japan's loss. As a result that loss cast doubt on every facet of Japanese belief and sense of identity. Was Japan invincible? Did Japan's leaders know what they were doing? Then, to cap off all of the many doubts that were hanging over daily life, it was declared that the emperor is not a god. And you compare this turmoil to the Meiji period supplanting the Tokagawa shogunate? I don't think so!
I see that desperation reflected in many of the food fads of Japan. The most remarkable is Japan's love affair with cheese. When I first began exploring foods of the world, the one thing that grabbed my attention was the fact that cheese had not been developed in Japan or China. Why? It didn't seem logical. Both countries had cows and goats. Why no cheese? Then in a cultural anthropology class, I learned that most Asians (with notable exceptions) are lactose intolerant, Japan falling into the majority that is. Yet despite the physical discomfort that cheese presents to the majority of Japanese, cheese is a national best seller. I view this as a national determination to "be like everybody else," and damn the cost. Whoever owns distribution rights for Lactaid in Japan is a fortunate soul! This is but one area where I see a form of hysteria in the popular pursuits of Japan. Could I possibly be wrong? Maybe. But until I come upon something that makes more sense, I'm sticking with this viewpoint. You are welcome to yours.0
re: Caroline1
"the one thing that grabbed my attention was the fact that cheese had not been developed in Japan or China"
The Mongolians have been eating their version of cheese for who knows how long.
This threw me off too initially. If you caught Andrew Zimmern's Bizzare Foods episode of Mongolia, he vists a nomadic sheepherding tribe and a local market where he samples a variation on local hard cheese. Probably not something I'd be interested in myself. There are also variations of yogurts/sour milk.
The Yuan dynasty according to one Chinese website, was about the time when dairy products made their way into China via nomadic sheepherding tribes, but not popularized or made widespread until the Qing Dynasty. Supposedly one of the greatest four legendary novels 紅樓夢 (loosely translated as The Red Mansion of Dreams), published in the Qing Dynasty era circa 1784, has a mention of one of the characters leaving the love of his life a piece of cheese to eat somewhere. His mom saw this and ended up eating it. The girl, in an attempt to make the guy feel better, made up some excuse that it is ok she didn't eat it because it would make her stomach upset. Now maybe that's the earliest case of "lactose intolerance" being used as an excuse... if only there's recorded history of the Chinese version of "not tonight dear, I have a headache....".0
re: K K
Cute story! When I was a kid, I used to insist "the dog ate it!" to try to weasel out of confessing. Vairations on a theme!
Yes, Mongolia is one of the exceptions to the lactose intolerance, though I don't know if I would want to try Mongolian dairy. One of their famous versions of "tea" is made with tea leaves and yak butter. Not exactly the way I dream of starting my day! On the other hand, as the old saying goes, don't knock it until you've tried it. Maybe some day, when I'm desperately bored, I'll try a small pot of tea leaves and ghee.... Maybe.... '-)0
re: Caroline1
Indian style sushi - a cucumber and carrot roll with chili powder, cumin powder, ginger.
and the Times of India on the growing popularity of suchi
re: Caroline1
I would love to try some of these pizzas, I will keep that in mind if I have a chance to go to Japan or Korea or anywhere in Asia again. I can't tell if they are good or bad until I personally try them. I had tried the seafood pizza in Hong Kong, and it was pretty good.
I like both traditional sushi and fusion sushi as long as they are prepared right, fresh ingredients, well balanced seasoning and the right amount of rice and fish or whatever in it0
re: applehome
I was talking about the use of the word "master" in English.
In Japanese, *masutaa" has a different connotation. Interestingly, the German word "meister" is now commonly used in Japanese to mean "top-line expertise".0
re: applehome
Drove by Hodogaya on the highway today and was thinking of you buddy. Hope all is well!0
re: Silverjay
Hey - thanks for thinking of me - and I hope you had a happy new year. Ozouni and lots of omochi for us.0
re: applehome
But isn't it an over-generalization to say that Japanese tastes "remain intact"? One of the early chapters in "The Zen of Fish" discusses apprentices (not chefs) serving inferior robot-made nigiri to undiscerning crowds at a Hollywood party. Meanwhile, in Japan, a chain that has no chefs and specializes in serving robot-made nigiri to undiscerning crowds is thriving. http://www.nytimes.com/2010/12/31/bus... How is one different than the other?0
re: Caroline1
I will never forget that the first show of Iron Chef America had fireworks and Bobby Flay stood on the chopping broad. I love the original Iron Chef much more.0
re: ToxicJungle
The chopping board incident(s) was on IC, not ICA.0
re: paulj
oh, thanks, I was wondering about that0
re: ToxicJungle
That IC New York episode is on today during Cooking Channel's IC marathon.0
re: ToxicJungle
I remember watching that when it aired in Japan the first time. I had never heard of Bobby Flay. That was a good episode.0
re: Silverjay
"I`ve lived in and been traveling to/around Japan the last 20 years and have never seen anything that would lead me to believe that Westerners are affecting sushi practice in Japan- ...ok, except that in depachika you can now find counters that will have some kind of funky maki for sale. And there`s one joint, near some embassies, called Rainbow Sushi...Pre-seasoned sushi has been around as long as it`s been a dish. There is no Americanized sushi movement in Japan. I remember reading an article in Northwest Airlines magazine many years ago that was touting the influence of Americanized sushi and impending change in the cuisine. It never happened. Krispy Kreme has had a bigger influence."
Traditional places still serve it traditionally as far as my experience goes. But I know that some chefs, such as hiro nakahara, the original sushi chef at bond st. is back in Japan and serving his style sushi-which is not traditional at all. I know that the Japanese have tremendous pride in their food traditions, but is it really true that nobu/gari/bond st. "nouveau" or "american" influenced sushi style has no presence in Japan?
I would never think for a second that the "roll" trend here in America would be very popular in Japan.
As far as Morimoto goes, he may be famous for his work as a "fusion" chef, but underneath that is a real Japanese master chef. Speaking of the Bourdain episode, I was impressed by his monkfish meal he served to Bourdain. Also, the man seems to know everything about preparing every type of Japanese food.
Akimashita Omedeto!0
re: AdamD
As for Tripeler's disbelief regarding Uncle Ben's and some American versions of sushi, don't bet too much on that one. I moved to the Dallas area five years ago, and in that time I have had sushi made with looooooong grain rice, as well as with undercooked brown rice. I have learned to distrust "sushi" wrapped in nori. "Real sushi," to borrow a phrase from the OP, is as much about the rice as anything else, and if the rice is not right, the resultant sushi can only be wrong.0
re: AdamD
There are always Japanese returning from overseas and opening restaurants in Azabu or Hiroo, etc. Their influence on broader Japanese culture- especially national foodstuffs like sushi- is minimal and slow to take affect. Most sushi shops serve no element of what we would call fusion or Western influenced sushi....No one doubts Morimoto`s washoku chops. He's not famous as a sushi chef though.
I've be to Japan, and I do remember the difference of the texture and taste of the fish and rice, there is no comparison because they catch the fish from the ocean that morning and serve it that day, the sweetness and freshness are unbeatable. The soil, water and weather there is different, so the rice is different. I think you will have a better chance to have similar "authentic sushi" on the east or west coast, somewhere closer to the sea.
To me, sushi is all about quality not quantity.0
re: ToxicJungle
Well that is an interesting point. Perhaps a greater percentage of the fish served in Japan has not been frozen prior to being served. But a lot of the tuna served is definitely flash frozen on the fishing vessels. Imported fish is definitely frozen prior to being served both here and in Japan
They do catch a lot of bluefin tuna in the Atlantic (Boston Tuna for example) that is served in U.S. sushi bars within a day or two. Not sure if it is flash frozen or not. Same with shellfish. I would bet that some of the wild salmon served in the U.S. has never been frozen. I think Japan is actually the largest consumer of U.S. farm raised geoduck. And a lot of the good restaurants use the same Japanese ingredients that the chefs in Japan use.
Im not sure if the FDA requires that the fish be frozen prior to being served as sushi in the U.S.
It makes some sense, as sushi was being made in pre-refrigeration times. So you could argue that "authentic" sushi includes fish that has never been frozen. Although, that would make it almost impossible to find any authentic sushi today. And imagine what they would charge!!0
re: AdamD
That's why my favorite sushi is found in Montauk, even if it is usually tuna based. It is right off the boats, and I very much doubt frozen, law or not. Tuna doesn't have the worms like swordfish so no worries for me. That and the flounder out there, nobody else can compare, the texture is melt in your mouth. I wish everyone in the world could taste fresh ocean fish at least once in their life.0
re: coll
Ahh Montauk. Used to hold a special place in my heart until Hamptons sprawl finally reached the town.
You are probably right. The charters that sell their catch probably don't freeze em, but the commercial boats might.
I think the FDA recommends that it be frozen, but does not actually require it.
Really no substitute for freshly caught fish/shellfish-and I am certain that a lot of the tuna and fluke, and possibly the striped bass, caught in Montauk ends up in the sushi bars of Manhattan. Ive had Yellowfin and Yellowtail here in the states on the boat right after it was caught. OUTSTANDING.0
re: AdamD
Well because of this thread, I changed my New Years takeout order, from Greek to the new sushi place in Riverhead that I had heard was a step up from most. The fish was fattier, the wasabi tastier, the rice not as gelatinous and the nori was a beautiful texture. It was so pleasant to eat. I may never get to try the best of the best, but now that I had an idea what to look for, I really appreciated the meal.....so much so that I just finished off the rest of the platter for breakfast! So thanks everyone, for taking the time to post.0
re: coll
Excellent - hope your new year goes as adventurously and as well. But keep in mind that things like fattiness are indeed pieces of Americanization. It's a place to start, but as your palate for sushi develops, you get away from the simpleness of fat and into more complex areas of flavor and texture. Don't be afraid to let the Itamae be your guide. Take-out is as traditional in Japan as here, but going to the sushi bar, sitting down in front of the Itamae and talking to him as the evening goes - that's the real adventure of Sushi.0
re: applehome
Thanks for the advice, this was a last change of plans, hence the take out: but I am looking forward to actually dining in house. Another sushi place just opened nearby too, I have heard good reports although they seem to be hibachi oriented but they are also on my to do list. Because of you, I will make sure to eat at the bar.0
Folks, this thread is becoming needlessly angry and increasingly off-topic. We're going to lock it now.0


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"Speeding through work zones can have deadly consequences for our TDOT and contract workers, as well as motorists," says TDOT Commissioner John Schroer. "Slower speeds provide more reaction time to the often changing conditions in work zones. We want to remind all drivers to exercise caution and patience when driving through construction areas so that everyone can make it home safe."
From April 7-11, work zone safety messages will be displayed on TDOT's overhead signs on interstates in Memphis, Nashville, Chattanooga, and Knoxville.
Several buildings will be lit in orange, including TDOT's four regional offices and the State Capitol.
There will also be special displays featuring 109 construction barrels to honor the 109 TDOT workers lost in the line of duty since 1948. The display in Knoxville is on Interstate 640, near Millertown Pike.
"Everyone needs to know that the people working are part of a family. They've got children, moms and dads, and daughters and sons. They have families to go home to. So, when you're driving through a work zone, you need to think about that," says Schroer.
Last year in Tennessee, 14 people died in work zone crashes, with 11 of those being drivers or passengers.
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Woman gets state commitment for stabbing mother
A 34-year-old Polson woman has been sentenced to the Montana State Hospital for stabbing her mother during an argument last year.
Emilie Yellowowl was sentenced Thursday in District Court in Polson to 20 years with the Department of Public Health and Human Services with 10 suspended.
Carol Mitchell was stabbed in the back several times early on September 1st, causing blood to start filling one of her lungs.
Yellowowl told police she stabbed her mother because she didn't do enough to protect her from an assault the night before. Lake County prosecutors say the assault didn't occur and that Yellowowl had not been taking medication needed to treat mental illness.
Yellowowl was sentenced to the state hospital after stabbing two other people with a kitchen knife in 2004. She was released in 2008.
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Schneider Electric launches fast charger for electric vehicles
Summary: The EVlink DC Quick Charger joins a growing portfolio of EV chargers designed to provide up to 80 percent of a battery's charger in a half-hour or less.
A new electric charging option from Schneider Electric can give electric vehicles up to 80 percent of their car battery's full charge in less than a half-hour.
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The parents-to-be bring their activist work to Haiti. Plus: Jessica Simpson, Sienna Miller, Jamie Foxx and more
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Sienna Miller – looking more Liza Minnelli than Andy Warhol muse – heads to the Shreveport, La., set of Factory Girl, in which she plays the artist's star Edie Sedgwick.
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About Make Me Pulse
Make Me Pulse is an award-winning production company consisting of cool professionals who love creating the next generation of interactive marketing applications and are committed to exceeding client expectations.
Along with a competitive base salary, we offer 100% paid medical benefits, and the opportunity to work in a dynamic, growing and fun environment.
Job description
Make Me Pulse is looking for one skilled Digital Art Director to join our expanding Creative Team.
You will be responsible for the design, artistic direction and motion of our digital interactive experiences. As an adviser and provider of good ideas, you will develop advanced interaction designs and create the best (brand) experience by using your knowledge, sense of quality and understanding of state of the art communication design.
You have a good comprehension of how design and creativity fits into technologies such as web, motion and digital installations.
Job Requirements
- Strong concept development, design and layout skills for interactive projects.
- Strong working experience with Adobe Photoshop, Illustrator and After Effects and image optimization for various platforms
- Excellent understanding of user experience issues
- You can plan, prioritize and manage your workload across multiple projects;
- You enjoy working in a team environment and contributing to the team's ideas;
- You're passionate about current industry trends;
- You should be enthusiastic about design, art, music and technology and the way they can all interact;
- Ability to focus under pressure and deliver to client deadlines;
- Recognize the fun, freedom, responsibility, inherent challenge and long-term benefits of getting involved with a fledgling but very promising company on the ground level;
A plus
- Experience with 3D;-Experience with illustration;
How to Apply
Email us to firstname.lastname@example.com !


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November 27, 2014
Bridgewater College is making strides with digital media, but this time it's to benefit both parents and students.
The college has created a Spanish language web-page to help Spanish-speakers learn about the school. The site includes information on the application process, tuition, financial aid and work-study opportunities.
You can find the new Bridgewater College website here.
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Published on July 26, 2012, by Chris Lock - Posted in News 0
Raiden is, has been, and always will be the coolest character in the Metal Gear Solid series. If you need some proof, just watch this trailer.
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These days, a $40 million dollar equity financing deal might not seem groundbreaking in America's power markets. But for the keen analyst of distributed solar energy, that same investment may just herald a shift toward the future of project financing.
A few years ago, the smart grid industry had almost entirely written off the in-home display (IHD) for energy management. Several companies had introduced products that were pulled from shelves shortly thereafter due to poor sales. Media coverage pointed to high costs, complicated hardware, and low adoption rates as the downfall of these systems.
The Gordian knot of carbon footprints, global warming, energy costs, and home/transportation inefficiencies is enough to exhaust the most resilient optimist. But.help is on the way. The path forward-to lower carbon, lower costs, and cleaner energy-grows clearer each day. The energy system of tomorrow consists of clean local energy resources, new technology for users, and maximizing efficiency measures.
Here we go again, justifying doing something bad to do something supposedly good. I'm referring to the plans to scrape off hundreds of square miles of desert and other habitat areas to install solar collecting devices that convert direct solar light into electricity.
Being involved in the energy industry, we've received loads of questions regarding natural gas. It's a hot commodity right now so we understand that our readers want answers. Below you will find ten questions that have been boggling our readers' minds lately.
Today 70% of the Brazilian Electric Power comes from Hydroelectric Plants - Renewable Energy - this relation was worse in the past. I do not know if today we can still consider the energy generated by water is Renewable Energy, because it is in constant decline.
The electrification of transportation is posing a challenge and opportunity for utilities across the country, with significant implications for planning, load forecasting, and demand response. As the number of plug-in electric vehicles (EVs) in use continues to grow, the grid implications of these vehicles is an important planning consideration for energy utilities.
Imagine, if you would, the following scenario which recently occurred. A man walked down a dark street in his neighborhood in a typical northeastern United States suburb, trying to avoid fallen branches brought down by a Sandy - like super storm and other debris that forced him to keep his eyes on the ground in front of him.
The conversation surrounding how solar energy can benefit the environment has been a transformational one over the last 10 years. One of the focal points of that discussion centers on solar energy reliability and cost efficiency to promote widespread adoption.
Our grandparents are often the first to teach us about the value of a dollar and to not waste anything - food, water, energy, money - you name it. In my case, this is certainly true.


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Liverpool manager Brendan Rodgers' has finally admitted it may be time for a change after his persistence with Mario Balotelli as a lone striker has failed to pay off.
Liverpool captain Steven Gerrard is keen to continue his career beyond this season and admits he may be forced to move away from Anfield if the club fails to offer him a new deal.
Mario Balotelli had provided an answer to his critics although he was still involved in some controversial-looking incidents during Liverpool's dramatic 2-1 Capital One Cup victory over Swansea at Anfield.
Liverpool manager Brendan Rodgers has told under-fire striker Mario Balotelli and the rest of his side to accept recent criticism and move on.
Liverpool manager Brendan Rodgers has denied that the club put pressure on England boss Roy Hodgson to rest Raheem Sterling for the Euro 2016 qualifier against Estonia on Sunday.
Liverpool manager Brendan Rodgers believes striker Daniel Sturridge is not fit enough to play for England in their upcoming Euro 2016 qualifiers later this month.
Phil Jagielka rifled a shot into the top corner in injury time to earn Everton a dramatic 1-1 draw in the Merseyside derby at Anfield.
Liverpool striker Daniel Sturridge has not won his race to be fit for today's Merseyside derby at Anfield.
Liverpool striker Daniel Sturridge insists everyone at the club has overcome the heartbreak of last season.
Liverpool have agreed a fee with Sevilla to sign Spain full-back Alberto Moreno as Brendan Rodgers continues a busy summer of strengthening at Anfield.
Liverpool have announced the signing of Spanish full-back Javier Manquillo on a loan deal from Atletico Madrid.
Bayern Munich have agreed a deal to sign Liverpool goalkeeper Jose Reina, the Bundesliga champions have announced.
Steven Gerrard has revealed he told Luis Suarez he was too good to join Arsenal when the North Londoners bid for him last summer.
Steven Gerrard has backed Liverpool to bounce back from last season's end-of-season heartbreak and mount a serious title challenge once again.
Liverpool have completed the signing of Belgium striker Divock Origi but the 19-year-old will immediately be loaned back to French club Lille for next season.
Adam Lallana looks set to follow Luke Shaw out of Southampton, with a move to Liverpool understood to be close.
Liverpool goalkeeper Pepe Reina has not ruled out the possibility of remaining at Napoli next season.
Liverpool are awaiting an update from their own medical staff after reports in Uruguay that striker Luis Suarez requires an operation on a knee problem.
Liverpool manager Brendan Rodgers will target "multi-dimensional" signings in the summer as he looks to bolster his squad for the Champions League.
Less than 24 hours after conceding the Premier League title Liverpool manager Brendan Rodgers promised the team would "fight for their lives as you never know what can happen".
Liverpool forward Luis Suarez has been voted the 2014 Footballer of the Year by the Football Writers' Association.
Liverpool striker Luis Suarez insists "nothing is going to happen" to him in regards to his future at the club as he focuses on making a dream come true by winning the title.
Liverpool striker Luis Suarez was rewarded for a remarkable season by landing the Professional Footballers' Association's Player of the Year award last night.
Jose Mourinho insists Chelsea are not back in the title race despite beating Barclays Premier League leaders Liverpool 2-0 at Anfield.
Liverpool 0 Chelsea 2
Chelsea manager Jose Mourinho got his tactics spot on to punch a huge dent in Liverpool's title dreams at Anfield and keep alive the Stamford Bridge side's hopes of an unlikely double.
Chelsea's supposed weakened team to face Liverpool at Anfield showed seven changes from the midweek goalless draw at Atletico Madrid, but still included the experience of Frank Lampard, Ashley Cole and Branislav Ivanovic.
West Ham 1 Liverpool 2
Liverpool moved back to the top of the Premier League table as captain Steven Gerrard scored two penalties to see off a spirited West Ham side at Upton Park.
Liverpool managing director Ian Ayre admits rivals clubs will "rattle their cage" trying to lure Luis Suarez away from Anfield but he is confident the striker is set for a long stay.
Liverpool 4 Swansea 3
Jordan Henderson and Daniel Sturridge both netted twice each as title outsiders Liverpool edged a seven-goal Anfield classic against Swansea.
Liverpool manager Brendan Rodgers has ruled his side out of the title race but is confident they can have an impact on it.
Liverpool manager Brendan Rodgers is still hopeful of making a major signing to boost their push for Champions League qualification.
Liverpool's Merseyside derby victory over rivals Everton was marred slightly as a number of objects appeared to have been thrown from the crowd onto the pitch.
Stoke 3 Liverpool 5
Strikers Luis Suarez and Daniel Sturridge rekindled their deadly partnership today to help Liverpool record their first league victory at Stoke in more than 29 years.
Liverpool boss Brendan Rodgers has been fined £8,000 and given a warning about his conduct for his criticism of referee Lee Mason.
A policewoman has appeared in court accused of misconduct linked to CCTV footage of an alleged disturbance near the home of Liverpool and England footballer Steven Gerrard.
Liverpool boss Brendan Rodgers insists his son Anton will get no preferential treatment when the two come face to face at Anfield on tomorrow.
Liverpool captain Steven Gerrard could make his return to action in the Premier League clash with Hull at Anfield on New Year's Day.
Brendan Rodgers insists his remarks about referee Lee Mason after Liverpool's loss at Manchester City were not meant as an attack on the official's integrity.
It's the craze that has swept the footballing world and it's about time one of the stars honoured by the chant got involved.
Liverpool manager Brendan Rodgers has confirmed captain Steven Gerrard will miss the next four to six weeks with a hamstring injury.
Liverpool manager Brendan Rodgers has revealed he allowed Andy Carroll to leave the club for the benefit of star striker Luis Suarez.
Liverpool striker Daniel Sturridge is set to miss Sunday's match at Hull after sustaining a sprained ankle.
Liverpool forward Philippe Coutinho returns from a shoulder injury to join the squad to face Arsenal at the Emirates Stadium after more than six weeks out.
Former Liverpool player and manager Kenny Dalglish has returned to the club as a member of the board – 17 months after being sacked as Reds boss.
Liverpool 0 Southampton 1
Southampton's match-winner Dejan Lovren had more than one reason to smile as he left Anfield today having scored the only goal and escaped with not conceding a penalty.
In-form Liverpool striker Daniel Sturridge is likely be fit to face Swansea on Monday despite missing two England matches with a thigh problem.
Liverpool will today assess the condition of defenders Kolo Toure and Aly Cissokho and midfielder Joe Allen after all three players picked up injuries in last night's 4-2 extra-time Capital One Cup victory over Notts County.
Liverpool manager Brendan Rodgers hailed a "terrific" 1-0 win over Aston Villa as the Reds continued their winning start to the Premier League season.
Aston Villa 0 Liverpool 1
Daniel Sturridge proved Liverpool's match-winner for a second successive weekend as the Merseyside club edged out Aston Villa to make their best start to a Premier League season for five years.
Aston Villa manager Paul Lambert has handed full debuts to Jores Okore and Leandro Bacuna for the Premier League clash at home to Liverpool.
UK police chiefs investigating the Hillsborough disaster wanted to spend part of the money donated to the victims' families on a holiday flat and gifts for officers, it has been reported.
Liverpool manager Brendan Rodgers claims there is a new camaraderie and togetherness in his squad.
West Ham have confirmed the signing of England international Stewart Downing from Liverpool for an undisclosed fee, reported to be £6m.
Manager Brendan Rodgers still believes Liverpool's impasse with Luis Suarez can be "resolved amicably" but has indicated the club will bide their time if necessary.
Liverpool striker Luis Suarez has claimed the club promised he could leave them this summer if they had not qualified for the Champions League.
Liverpool manager Brendan Rodgers is hopeful a rejuvenated Joe Allen can help his side challenge for the top four this season.
The principal owner of Liverpool FC has entered into an agreement to buy the Boston Globe for $70m (€53m).
Arsene Wenger has confirmed Arsenal are still keen to sign Luis Suarez but insisted negotiations with Liverpool would remain "amicable".
Liverpool have turned down Arsenal's latest bid for Luis Suarez.
Liverpool got their pre-season tour off to a winning start as goals from Philippe Coutinho and Raheem Sterling handed them a comfortable 2-0 win over an Indonesia XI in Jakarta.


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More search options and features available at directory.richmond.edu.
An internship at Voice of America helped Diane Gremillion, '16, refine her ultimate goal of working in human rights law.
Hana Takashima, '16, gets up close and personal with the campus wildlife. But the fauna of Westhampton Lake isn't the only thing that captures her eye. Look out for her stunning seasonal images in the next University of Richmond Magazine.
"With the beer aisle growing, and a descriptive vocabulary nothing short of absurd, how can we find exactly what we are looking for?"
— Nick Creegan, '15, winner of the Robins School Business Pitch Competition, in Richmond BizSense
In a research lab run by Kathy Hoke and Joanna Wares, students like Hilary Briggs are focusing on creating more precise methods to diagnose concussions.
Former Guantánamo Bay commander Maj. Gen. Michael Lehnert, the second speaker in the Jepson Leadership Forum series on conflict, discussed why he thinks the prison should be closed.
With the help of a UR Summer Fellowship, Anna Sangree, '15, was able to intern at Renew Richmond and Shalom Farms over the summer.
Laverne Cox, a celebrated actress and transgender advocate known for her work on Orange is the New Black, spoke about her experiences as a trans* woman of color, as well as her work to move society beyond gender expectations so that all people can live more authentically.
During Roadmap Three, a pre-semester experience for rising third-year students, a cohort explored refugee and immigration issues in Richmond.
Students are transforming parking spaces into public art as part of the Parking Lot Project. Mimi King, '15, and Anna Sangree, '15, talk about how the project disrupts the functional identity of the space and inspires conversation about land use.
As an intern for the Richmond chief of police, Austin Gund, '15, sees the role of leadership in organizational operations, city management, and community relationship building.


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Humidity 86%
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Humidity 86%
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Nov 30, 2012 4:39 AM by AP
NEW ORLEANS (AP) - A former Mandeville accountant has been sentenced to more than three years in prison for stealing more than $170,000 from an oilfield consulting business and defrauding a hair salon on the north shore of Lake Pontchartrain out of at least $40,000.
U.S. District Judge Stanwood Duval Jr. on Wednesday sentenced 61-year-old Anthony Tulli to 41 months in prison and ordered him to pay restitution to his victims.
Tulli also pleaded guilty in October 2011 to failing to submit more than $800,000 in federal taxes to the IRS for a scrap metal company also based on the north shore.
8 hours ago


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For 25 years, Mazda Raceway Laguna Seca has served as the "home" for Grand Prix motorcycle racing in the United States, having staged 15 world championship Grands Prix since 1988. Unfortunately, and in spite of loyal support from fans, sponsors and media, there will not be a 16th U.S. Grand Prix in 2014.
At this time, the U.S. is only able to support two MotoGP events. The support provided by the states of Texas and Indiana make it difficult for us, as a not-for-profit, to currently compete.
Please see pdf attachments
World Superbike competes in 12 countries with 14 races, fielding a typical grid of two dozen skilled international riders on six competitive manufacturer brands. Each round has two races and the results of each race are combined to determine two annual World Championships, one for riders and one for manufacturers.
The battle for who will be crowned World Champion heats up next week in Monterey as riders prepare for their first visit to Mazda Raceway Laguna Seca for the eni FIM Superbike World Championship, U.S. Round September 27-29.
Mazda Raceway Laguna Seca and Bell Helmets are at it again – offering race fans one of the coolest ways to commemorate the eni FIM Superbike World Championship, Monterey Round, with their very own limited edition Bell Star Carbon helmet.
Jordan Taylor and Wayne Taylor Racing once again held off three-time defending Rolex Series champions Chip Ganassi Racing to win Sunday at Mazda Raceway Laguna Seca. With the victory, Taylor and co-driver Max Angelelli carry an eight-point lead (304-296) over the Ganassi duo of Scott Pruett and Memo Rojas heading into the season finale at Lime Rock Park.
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I have been searching high and low for a long evening dress. My daughter Gigi is following in her sister's and my footsteps and participating in the Infirmary Ball this December. It is a wonderful festive event that benefits the New York Lower Manhattan Hospital. It is one of a few hospitals in the area, and a first responder in 9/11.
The event is Black Tie or White Tie and calls for a long dress,
Dear Friends, Happy Thanksgiving to you. May the day be filled with everything good and wonderful. Thanksgiving is simply the best holiday of the year when family and friends gather together to relax without the stress and strain of "the holidays." So enjoy your time with loved ones now. Next week, life will swing into high gear with the Holiday Season rolling down the tracks!
We generally don't get too excited by Black Friday preferring
These are the articles that caught our eye this week.
BERGDORF GOODMAN: Create Your Own Manolo Blahnik at Bergdorf Goodman
KEEP IT CHIC: Josephine and Laurentina Wraps
WHITNEY MUSEUM OF ART: Announces New Building Will Open May 1, 2015
NY TIMES: Bill Cunningham Autumnal Mood Black & Grey Watch the Video
NEDERLANDER THEATRES: Helen Mirrin as Queen Elizabeth II
Kara Ross has debuted a limited edition collection of handbags featuring the whimsical designs of Donald Robertson (aka @DonaldDrawbertson). The bags merge Donald's playful style with Kara's distinct aesthetic, resulting in one-of-a-kind wearable works of art. Each bag will be numbered and signed and will feature a signature tag designed by Donald. The totes are fashioned after the "Whole Foods" bag that Robertson has become known for and are made from waxed canvas, camel
What were women wearing all over the city last week – Puffer Coats! If you don't own one, don't wait another minute. If you do, make sure that is streamlined not boxy, no one wants to look like the Michelin Man. We love this photo of our girl-crush Black Lively on the streets of Paris, wearing the Burberry Brit Colbrooke Puffer. We shopped this and an entire selection of styles at Bloomingdales. that are either belted or nipped
Please join us on Monday, November 24, 2014, for the Child Mind Institute's Fifth Annual Child Advocacy Award Dinner, honoring Hillary Rodham Clinton with the 2014 Child Advocacy Award, and Dr. Tom Insel, Director of National Institute of Mental Health, with the 2015 Distinguished Scientist Award. The dinner will be hosted by Ali Wentworth and George Stephanopoulos. The Evening begins with Cocktails at 6:00pm, followed by dinner. What an impressive line up of honorees for this important organization that is dedicated
One of the fabulous clutches can be yours in honor of our friend, Elaine Turner's First Anniversary of the Madison Boutique and just in time for Holiday We hope you enjoy the video we created to celebrate the opening of the chicly pink space. Sooooo for all of you fans out there, we have teamed up with our friends at Elaine Turner for our Elaine Turner Clutch Giveaway. To enter you
I have become a big fan of booties. It took a while as I was worried that the bootie may accentuate my booty . . . a term that is much in the news these days. But with the right pair of jeans or dress, the short boot is chic and versatile. I like to wear mine with opaque tights and a dress or skirt. For a more casual look, I pair them with jeans and
These are the articles that caught our eye this week.
ARTNET: Met Cashes in on Kim Kardashian's Bottom
ELLE DECOR: HouseTour of Nicole Miller's Sunny and Spacious Tribeca Loft
BARNEYS NEW YORK: Windows Into the Sparkling World of Baz Dazzled
WWD: The Tom Ford 50 New Lipstick Fetes Favorite Men
ARTNET: Damien Hirst Unveils New "Cutting Edge" Works in Brazil
Just in time for gifting and wearing for the holidays! Jack Rogers sample sale featuring the brand's iconic designs, as well as unique clothing and accessories from brands sold in Jack Rogers' retail stores The sale includes discount prices up to 70% off shoes and 80% off clothing and accessories. With seven brands offering their latest designs, the sample sale will begin at 8:30 am on Wednesday, November 19th and will continue through Friday, November 21st. Jackie


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Go Green For Rangers is the best reason to dress, eat, think or paint yourself green this November! The Thin Green Line Foundation is proud to launch our brand new Go Green For Rangers campaign to raise awareness and much needed funds to support rangers on the frontline of conservation. We challenge you to Go Green by organising a collaborative event where everyone can participate, have fun, donate and spread the word about the vital work the More
We Protect Nature's Protectors.
The Thin Green Line Foundation is the world's only charity solely dedicated to protecting endangered species and threatened ecosystems by supporting park rangers.
In the past 10 years alone it's estimated that over 1000 park rangers have been killed, 80% of them by commercial poachers and armed militia groups. We provide park rangers with essential anti-poaching equipment and training to assist them in patrolling on the front-line of conservation. We also provide financial support to the widows and orphans of park rangers killed in the line of duty.
Our support is focused on rangers in developing regions, conflict zones and indigenous rangers in Australia and abroad.
It always seems impossible until it's done
Nelson Mandela


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Weird symptoms?
Find a Conversation
|Fri, 08-24-2012 - 4:22pm
I might delete this soon - depends on what happens in the next day or two! I'm trying to be patient, but not working that well. haha
Just need to get this off my chest.
I've been TTC for over 6 months now. It's getting pretty depressing each time AF comes.
I will be due for AF tomorrow, and I have held off taking an early pregnancy test this time around.
Though I haven't been too good "worrying" and "researching" any slight "signs" haha
I don't have any symptoms. My breasts hurt before I ovulate, then hurt up until AF - for the past however many years. I already have large breasts (so hard to see if they get larger) and I already have blue veins that are visible. AND, i am always having vibrant dreams, so none of these "common" early pregnancy signs work for me.
I am also finding the CM doesn't dry up after O - today it is still wet and creamy.
Breasts still hurt, but mainly the nipple and around the nipple - I read if your breasts do hurt early on before AF, then they would normally hurt on the sides. Or breast pain will cease for a few days and then start back up again after AF is missed.
Since breasts have been sore since I O'd, is this a sign i am not pregnant? Or can they continue to hurt and get worse if i am pregnant?
I have vibrant dreams every night (i am one of those lucky ones who remembers them all). But I noticed that I am having more vibrant dreams lately - i don't know if this is a sign either.
One STRANGE thing is, for the past few years when AF is coming, i have had bad mood swings - the slightest thing would upset me. Well, I am feeling good for the past week or so - no mood swings. I'm actually feeling HAPPY for a change. Could a LACK of PMS issues mean that I am pregnant?
I have my doubts because I'm experiencing many of the same non-symptoms that I did in the past-- but try to be optomistic because maybe I'm just one of those that don't have any symptoms?
It would be interesting to know how many women have NO symptoms of pregnancy and only find out when they miss their period and take a test.
Watch when I do get pregnant, i will have all of these symptoms and then laugh at how often i contemplated whether i had any symptoms or not.
I really hope that's not the case though because then that would mean that i am not pregnant this month -- again.
|Fri, 08-24-2012 - 8:10pm
|Sat, 08-25-2012 - 4:39pm
thanks. so they hurt from O all the way til missed af? when did you test? bbs are not hurting too much past few days. still sore but i've had worse. haha
so i guess technically yesterday my AF was due. i have only been back to a normal cycle for a few months due to stress. BUT so far today, nothing. so a day and a half late... haha. i'm scared to test. ive decided to just wait it out. if af doesn't come by Mon. then maybe ill test. i hope that happens!
TMI- i've noticed the past 2 times that before i get fullon af, if i checked my cervix, i could start seeing bloode appear, usually the night before i get af... which usually has been coming in the mornings. so i know im about to flow'even before it happens about half day in advance. well, so far nothing which if this means anything i wont be getting af til at least tomorrow.2 days late. ive been late up to 2 weeks in the past before, so a late af isnt anything new to me.
i do hope that this tims though it is late because im not getting it!
bad spelling is due to tablet that doesnt let me backspace! haha