all sushi is frozen, so it's not fresh in regards to the meat aspect of it.

True, sushi is flash frozen in most cases to kill parasites, but I'm more concerned about the truck drive from a coast to Arkansas.

Ummm, we have refrigerated/frozen capable trucks these days, for the
last several decades, actually... Also, check a map - Arkansas is no
further from a coast than some parts of California...

While this is certainly true, unless there is someone at the buffet
preparing the sushi to order, I would be very concerned how long it had
been sitting out in the buffet case. :O


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Dumas Walker wrote to GAMGEE <=-

all sushi is frozen, so it's not fresh in regards to the meat aspect of it.

True, sushi is flash frozen in most cases to kill parasites, but I'm more concerned about the truck drive from a coast to Arkansas.

Ummm, we have refrigerated/frozen capable trucks these days, for the
last several decades, actually... Also, check a map - Arkansas is no further from a coast than some parts of California...

While this is certainly true, unless there is someone at the buffet preparing the sushi to order, I would be very concerned how long it had been sitting out in the buffet case. :O

Oh, agreed for sure. Don't think anybody mentioned a buffet though...
I would NOT eat sushi from a buffet.



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Re: Re: TSA pet peeves
By: Gamgee to Dumas Walker on Tue Mar 17 2026 03:15 pm

Oh, agreed for sure. Don't think
anybody mentioned a buffet though... > I would NOT eat sushi from a buffet.

Oh c'mon, how about a little gas
station sushi? >:-D

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Re: Re: TSA pet peeves
By: Gamgee to Dumas Walker on Tue Mar 17 2026 03:15 pm

While this is certainly true, unless there is someone at the buffet
preparing the sushi to order, I would be very concerned how long it had
been sitting out in the buffet case. :O

Oh, agreed for sure. Don't think anybody mentioned a buffet though... I would NOT eat sushi from a buffet.

What about those sushi restaurants that have the track going around the table with the small plates that you can take? I've eaten sushi at places like that and never had a problem.

Nightfox

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Vilenihilist wrote to Gamgee <=-

Re: Re: TSA pet peeves
By: Gamgee to Dumas Walker on Tue Mar 17 2026 03:15 pm

Oh, agreed for sure. Don't think
anybody mentioned a buffet though...
I would NOT eat sushi from a buffet.

Oh c'mon, how about a little gas
station sushi? >:-D

Hahaha, ummm I don't think so.

I have eaten gas station sammiches and fried chicken, though.




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Nightfox wrote to Gamgee <=-

Re: Re: TSA pet peeves
By: Gamgee to Dumas Walker on Tue Mar 17 2026 03:15 pm

While this is certainly true, unless there is someone at the buffet
preparing the sushi to order, I would be very concerned how long it had
been sitting out in the buffet case. :O

Oh, agreed for sure. Don't think anybody mentioned a buffet though... I would NOT eat sushi from a buffet.

What about those sushi restaurants that have the track going around the table with the small plates that you can take? I've eaten sushi at
places like that and never had a problem.

Good point - I have done that, both here in the USA and in Japan.
Didn't have any problems either. I would guess those plates are not "in circulation" all that long before they either get claimed or removed
from the train by the operators after a certain time period.



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Dumas Walker wrote to GAMGEE <=-

While this is certainly true, unless there is someone at the buffet preparing the sushi to order, I would be very concerned how long it had been sitting out in the buffet case. :O

I went to a sushi boat restaurant in San Francisco recently for the
first time since my kids were young.

There was a plate of uni that went around the whole time we were there, unchosen...


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Nightfox wrote to Gamgee <=-

What about those sushi restaurants that have the track going around the table with the small plates that you can take? I've eaten sushi at
places like that and never had a problem.

It just occurred to me that they probably keep the water chilled to
keep the sushi fresh(er).



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Gamgee wrote to Vilenihilist <=-

I have eaten gas station sammiches and fried chicken, though.

There's a gas station on the coast in California, little town called
Pescadero. A travel mag voted on Norcal/Socal burritos and voted theirs
best in Norcal.



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Re: Re: TSA pet peeves
By: poindexter FORTRAN to Gamgee on Thu Mar 19 2026 07:18 am

There's a gas station on the coast > There's a gas station on the coast > California, little town called
Pescadero. A travel mag voted on
Norcal/Socal burritos and voted thei > best in Norcal.

I'll have to remember that next time
I have occasion to road trip out
to the west coast from the east.


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poindexter FORTRAN wrote to Gamgee <=-

I have eaten gas station sammiches and fried chicken, though.

There's a gas station on the coast in California, little town called
Pescadero. A travel mag voted on Norcal/Socal burritos and voted
theirs best in Norcal.

Yep, that's often where the best food is found all over the world - in
the little out-of-the-way "hole-in-the-wall" places.



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Vilenihilist wrote to poindexter FORTRAN <=-

Pescadero. A travel mag voted on
Norcal/Socal burritos and voted thei > best in Norcal.

I'll have to remember that next time
I have occasion to road trip out
to the west coast from the east.

Take highway 1 south from San Francisco. At the Pescadero sign, turn
left. Go a mile or so to the main street, it's the only gas station.



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Gamgee wrote to poindexter FORTRAN <=-

Yep, that's often where the best food is found all over the world - in
the little out-of-the-way "hole-in-the-wall" places.

The mission district in San Francisco was known for little garage pop-up restaurants - someone's abuela making pupusas like she learned as a girl
in El Salvador, or the best tamales you've ever had. All spread by word
of mouth.

The best sushi I've had on the mainland was in a tiny, unassuming little weathered wood building in the middle of San Francisco with no sign -
just the flags over the door you pass through to enter. 3 tables, 4
stools at the bar.





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poindexter FORTRAN wrote to Gamgee <=-

Gamgee wrote to poindexter FORTRAN <=-

Yep, that's often where the best food is found all over the world - in
the little out-of-the-way "hole-in-the-wall" places.

The mission district in San Francisco was known for little garage
pop-up restaurants - someone's abuela making pupusas like she learned
as a girl in El Salvador, or the best tamales you've ever had. All
spread by word of mouth.

Yep, that's the kind I mean.

The best sushi I've had on the mainland was in a tiny, unassuming
little weathered wood building in the middle of San Francisco with no
sign - just the flags over the door you pass through to enter. 3
tables, 4 stools at the bar.

Sounds perfect.



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Re: Re: TSA pet peeves
By: poindexter FORTRAN to Vilenihilist on Fri Mar 20 2026 10:55 am

Take highway 1 south from San
Francisco. At the Pescadero sign, tu > left. Go a mile or so to the main street, it's the only gas station.

Gracias for that.


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Re: Re: TSA pet peeves
By: Gamgee to poindexter FORTRAN on Thu Mar 19 2026 01:34 pm

Yep, that's often where the best food is found all over the world - in the little out-of-the-way "hole-in-the-wall" places.

Agreed. I went to this one "hole-in-the-wall" pizza place in Madeira Beach, Florida, and I mean, I'm a Wisconsinite; we pride ourselves on our pizzas, so perhaps I am guilty of treason when I say that was the best pizza I ever had. I'm also a bit of a pizza connoisseur myself, if you can understand that.

With all due respect to Will Rogers, I never met a pizza I didn't like :)

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Toadster wrote to Gamgee <=-

Agreed. I went to this one "hole-in-the-wall" pizza place in Madeira Beach, Florida, and I mean, I'm a Wisconsinite; we pride ourselves on
our pizzas,

Interesting - I did not know that. What characterizes a Wisconsin
pizza? Thick crust, thin crust?

I'm from California, we have to borrow other state's pizzas. Otherwise,
we end up with a gluten-free crust white pizza with no tomato sauce,
pesto and ricotta cheese. And artichokes.





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Re: Re: Pizzas
By: poindexter FORTRAN to Toadster on Sat Mar 21 2026 09:49 am

I'm from California, we have to borrow other state's pizzas. Otherwise, we end up with a gluten-free crust white pizza with no tomato sauce, pesto and ricotta cheese. And artichokes.

That sounds like something that could be from Oregon too.. There's a pizza chain in my area called Pizza Schmizza that makes some unique pizzas similar to that. Also, I recall an episode of the TV show "Portlandia" that highlighted the way some people like to make sure their food is organic and raised well, with customers wanting to go see the farm where the farm where the chickens are raised for the restaurant they're visiting.

Nightfox

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Re: Re: Pizzas
By: poindexter FORTRAN to Toadster on Sat Mar 21 2026 09:49 am

Agreed. I went to this one "hole-in-the-wall" pizza place in Madeira
Beach, Florida, and I mean, I'm a Wisconsinite; we pride ourselves on our
pizzas,

Interesting - I did not know that. What characterizes a Wisconsin pizza? Thick crust, thin crust?

I'm from California, we have to borrow other state's pizzas. Otherwise, we end up with a gluten-free crust white pizza with no tomato sauce, pesto and ricotta cheese. And artichokes.

I had to go for training in Chicago late 90's, the Chicago Pizza was pretty good, thick crust but the crust was very well done.
IMHO the crust made the pizza.

Denn

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Re: Re: Pizzas
By: Denn to poindexter FORTRAN on Sat Mar 21 2026 01:34 pm

I had to go for training in Chicago late 90's, the Chicago Pizza was pretty good, thick crust but the crust was very well done. IMHO the crust made the pizza.

I think Chicago is known for deep dish pizza, isn't it? I enjoy that sometimes, but thick crust on a pizza isn't my favorite.. I tend to prefer a thin crust on a pizza. With a thick crust, I feel like there's too much bread.

Nightfox

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Re: Re: Pizzas
By: poindexter FORTRAN to Toadster on Sat Mar 21 2026 09:49 am

Toadster wrote to Gamgee <=-

Agreed. I went to this one "hole-in-the-wall" pizza place in Madeira
our pizzas,

Interesting - I did not know that. What characterizes a Wisconsin

Wisconsin pizza is usually bar style.

but overall, it usually tastes better. they use fresh ingredients and good Sauce and dough. If they do it right.

This is thin crust but it's awesome. https://www.youtube.com/watch?v=HdN122Ferq0

This is my favorite. One slice is a whole meal. Https://tinyurl.com/pizzaracine

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Re: Re: Pizzas
By: Nightfox to Denn on Sat Mar 21 2026 04:51 pm

I had to go for training in Chicago late 90's, the Chicago Pizza was

I think Chicago is known for deep dish pizza, isn't it? I enjoy that sometimes, but thick crust on a pizza isn't my favorite.. I tend to prefer a thin crust on a pizza. With a thick crust, I feel like there's too much bread.

the point here is the dough was better than any deep dish pizza dough I have ever had.

Denn

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On 21 Mar 2026, Denn said the following...

Re: Re: Pizzas
By: poindexter FORTRAN to Toadster on Sat Mar 21 2026 09:49 am

I'm from California, we have to borrow other state's pizzas. Otherwis end up with a gluten-free crust white pizza with no tomato sauce, pes and ricotta cheese. And artichokes.

I had to go for training in Chicago late 90's, the Chicago Pizza was pretty good, thick crust but the crust was very well done.
IMHO the crust made the pizza.

yeah.. it's imo pretty easy to tell that Chicago's pizza is definitely related to various pies, quiche, etc and not what became known as pizza (italian flat breads that later included pizza sauce when previously there was none.. and possibly no cheese either!)

it basically feels like a desert, especially if the sauce is super sweet, with a little cake for the ingredients to sit on

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On 21 Mar 2026, Nightfox said the following...

I think Chicago is known for deep dish pizza, isn't it? I enjoy that sometimes, but thick crust on a pizza isn't my favorite.. I tend to prefer a thin crust on a pizza. With a thick crust, I feel like there's too much bread.

i've thought about this a bit and to me there are three types of pizza

new york/pseudo-new york/"generic" - basically a race to the top of the bottom. you don't usually complain about these so much unless you paid the good price for pizza that should be on the list further below..

deep dish or detroit - spend the money and get a nice one once in a while.. don't eat lunch that day. not embarassing to eat with a fork sometimes ;) also seems to be the only one they can accidentally burn the heck out of and it can still be awesome

little caesar's or gas station - this is a different kind of food. so many times i've visited places that "fixed" their pizza.. better ingredients and all that, and it goes from the top of this junk food pizza list to the bottom of the new york list above..

i can usually eat all three of these in the same week without being "bored" with pizza

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Re: Re: Pizzas
By: Nightfox to Denn on Sat Mar 21 2026 04:51 pm

I think Chicago is known for deep di > pizza, isn't it? I enjoy that sometimes, but thick crust on a pizz > isn't my favorite.. I tend to prefe > thin crust on a pizza. With a thick > crust, I feel like there's too much
bread.

A lot of cats I've met from Chicago
despair of the fact that they're
known for deep-dish; I've heard it
said that it is a tourist pizza.


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Re: Re: Pizzas
By: Nightfox to Denn on Sat Mar 21 2026 04:51 pm

I think Chicago is known for deep dish pizza, isn't it? I enjoy that

As a matter of fact, they are. I went to Chicago and had one of their pizzas once. It was pretty good, but it is definitely not a thin crust, and that does seem to be the trend these days. The place where I had the pizza actually had one of Michael Jordan's old jerseys hanging on the wall. Like I said, I'm a connoisseur of pizzas.

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Nightfox wrote to poindexter FORTRAN <=-

"Portlandia" that highlighted the way some people like to make sure
their food is organic and raised well, with customers wanting to go see the farm where the farm where the chickens are raised for the
restaurant they're visiting.

That was the premiere. I've been wanting to re-watch it.

"Did the chicken have friends?"



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Denn wrote to poindexter FORTRAN <=-

I had to go for training in Chicago late 90's, the Chicago Pizza was pretty good, thick crust but the crust was very well done.
IMHO the crust made the pizza.

I worked with a consultant from New Jersey who was rushing to catch his
flight back. Ordered a chicago style slice thinking he could fold it
and eat while running through the airport, not realizing he'd need to
sit down with a knife and a fork!

I never understood the fixation with New York-style pizza until I went
to the Jersey shore. Went to a boardwalk, got a slice of pepperoni, and
the crust somehow was soft but crispy so you could fold it while
eating. New York bagels, too - we don't do them justice out here.





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Vilenihilist wrote to Nightfox <=-

A lot of cats I've met from Chicago
despair of the fact that they're
known for deep-dish; I've heard it
said that it is a tourist pizza.

My San Francisco friends serve clam chowder in a bowl, not a hollowed
out loaf of sourdough bread.

You can take the loaf home and put it in the dishwasher to use again -
or so I've heard.



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Re: Re: Pizzas
By: poindexter FORTRAN to Toadster on Sat Mar 21 2026 09:49 am

That sounds like something that could be from Oregon too.. There's a pizza chain in my area called Pizza Schmizza that makes some unique pizzas similar to that. Also, I recall an episode of the TV show "Portlandia" that highlighted the way some people like to make sure their food is organic and raised well, with customers wanting to go see the farm where the farm where the chickens are raised for the restaurant they're visiting.

Nightfox

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Schmizza's OK. I wonder if they're still serving their Alligator pizza. Personally, I miss the PNW style pizza from back in the day like at Pietro's or Sunshine. Fultano's on the coast is my favorite thin PNW style pizza. Then there's Nona Emilia's in Aloha, not PNW style, but a different kind of thick crust I've never found anywhere else.. Friday nights at my friend's house was always Nona's night.

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Re: Re: Pizzas
By: dexxalex to Nightfox on Sun Mar 22 2026 03:28 pm

Personally, I miss the PNW style pizza from back in the day like at Pietro's or Sunshine. Fultano's on the coast is my favorite thin PNW style pizza. Then there's Nona Emilia's in Aloha, not PNW style, but a different kind of thick crust I've never found anywhere else..

Pietro's is still around, at least at one or two locations, as far as I know. I believe there's still a Pietro's in Milwaukie.

Also, there's a pizza restaurant in Portland called Pizza Baron that makes pizza that I think is very similar to Pietro's. I went there a couple months ago to get one of their combination pizzas, and I really enjoyed it.

I also really like Nonna Emilia's too. Lately when I go there, I've usually been getting some of their pasta dishes, but I've been wanting to get one of their pizzas again.

Nightfox

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Re: Re: Pizzas
By: poindexter FORTRAN to Vilenihilist on Sun Mar 22 2026 09:31 am

Vilenihilist wrote to Nightfox <=-

A lot of cats I've met from Chicago
despair of the fact that they're
known for deep-dish; I've heard it
said that it is a tourist pizza.

I've never heard that. I'm from that region and i've been
to chicago hundreds of times. i'm not a fan of the kind with the tomato sauce on top, that's just wrong. some people say they do that so the cheese doesnt burn because you cook it so long. that's not true. i've cooked deep dish Pizzas the regular way with cheese and toppings on top and it comes out fine.


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Re: Re: Pizzas
By: poindexter FORTRAN to Vilenihilist on Sun Mar 22 2026 09:31 am

My San Francisco friends serve clam chowder in a bowl, not a hollowed
out loaf of sourdough bread.

With a sprinkle of pine nuts on top, i'm sure.

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MRO wrote to poindexter FORTRAN <=-

Re: Re: Pizzas
By: poindexter FORTRAN to Vilenihilist on Sun Mar 22 2026 09:31 am

My San Francisco friends serve clam chowder in a bowl, not a hollowed
out loaf of sourdough bread.

With a sprinkle of pine nuts on top, i'm sure.

Deez nuts.



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Re: Re: Pizzas
By: poindexter FORTRAN to Vilenihilist on Sun Mar 22 2026 09:31 am

You can take the loaf home and put > in the dishwasher to use again -
or so I've heard.

Now that would be something. Imagine
the food poisoning you could inflict
upon yourself. It would be glorious.


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Re: Re: Pizzas
By: MRO to all on Sun Mar 22 2026 09:43 pm

I've never heard that. I'm from tha > region and i've been
to chicago hundreds of times. i'm n > a fan of the kind with the tomato sa > on top, that's just wrong. some peo > say they do that so the cheese doesn > burn because you cook it so long.
that's not true. i've cooked deep di > Pizzas the regular way with cheese a > toppings on top and it comes out fin

Well you know how it is, there's
always the edgelord contrarian, ever
town has 'em.


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Re: Re: Pizzas
By: Vilenihilist to MRO on Mon Mar 23 2026 08:53 am

Re: Re: Pizzas
By: MRO to all on Sun Mar 22 2026 09:43 pm

I've never heard that. I'm from tha > region and i've been
to chicago hundreds of times. i'm n > a fan of the kind with the tomato sa

on top, that's just wrong. some peo > say they do that so the cheese

doesn > burn because you cook it so long.
that's not true. i've cooked deep di > Pizzas the regular way with cheese a

toppings on top and it comes out fin

Well you know how it is, there's
always the edgelord contrarian, ever town has 'em.

It's your story, tell it how you want to tell it.
And you have plenty of bullshit ones to tell, don't you.


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Re: Re: Pizzas
By: MRO to Vilenihilist on Tue Mar 24 2026 02:17 am

It's your story, tell it how you wan > to tell it.
And you have plenty of bullshit ones > tell, don't you.

I only ever speak the truth. By the wayit is possible to leave politics at
the politics board and have civil
conversations elsewhere, you should
try it, life is more pleasant that
way.




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I'd stay away from All-You-Can-Eat sushi in Alabama. Although
it's
probably all "California Rolls" made with Krab Meat(tm), not
too worried
freshness there.

To me, we have a word in America for sushi...bait. <G>

I will help myself to the American and seafood cuisines...especially
if there are boneless catfish filets.

Daryl

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Re: Re: Pizzas
By: Vilenihilist to MRO on Wed Mar 25 2026 05:40 am

Re: Re: Pizzas
By: MRO to Vilenihilist on Tue Mar 24 2026 02:17 am

It's your story, tell it how you wan > to tell it.
And you have plenty of bullshit ones > tell, don't you.

I only ever speak the truth. By the wayit is possible to leave politics at the politics board and have civil conversations elsewhere, you should
try it, life is more pleasant that
way.

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Ok mr white genocide.

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Re: Re: TSA pet peeves
By: Daryl Stout to poindexter FORTRAN on Wed Mar 25 2026 01:00 am

I'd stay away from All-You-Can-Eat sushi in Alabama. Although
it's
probably all "California Rolls" made with Krab Meat(tm), not
too worried
freshness there.

To me, we have a word in America for sushi...bait. <G>

I will help myself to the American and seafood cuisines...especially
if there are boneless catfish filets.

Daryl

... A dachshund is a small crocodile with fur.

There's nothing like well made sushi.

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On Mar 25, 2026 01:00am, DARYL STOUT wrote to POINDEXTER
FORTRAN:

To me, we have a word in America for sushi...bait.

LOL
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Re: Re: Pizzas
By: MRO to Vilenihilist on Thu Mar 26 2026 02:56 am

Ok mr white genocide.

As I recall that was your you and
your ilk defending one, I just
called it like I saw it, and
I was right to do so and I
will continue to do so


None of which has to do with pizza.


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Daryl Stout wrote to poindexter FORTRAN <=-

To me, we have a word in America for sushi...bait. <G>

I will help myself to the American and seafood cuisines...especially
if there are boneless catfish filets.

I listened to a podcast on my way home yesterday ("Once we were
Spacemen", with Nathan Fillion and Alan Tudyk) and their guest was
talking about having chicken sashimi in Japan while on location.

I suppose, if you treat raw chicken as meticulously as you do sushi,
you'd be ok. But, erP...



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Re: Re: TSA pet peeves
By: poindexter FORTRAN to Daryl Stout on Sat Mar 28 2026 12:25 pm

Daryl Stout wrote to poindexter FORTRAN <=-

To me, we have a word in America for sushi...bait. <G>

I will help myself to the American and seafood cuisines...especially if there are boneless catfish filets.

I listened to a podcast on my way home yesterday ("Once we were
Spacemen", with Nathan Fillion and Alan Tudyk) and their guest was
talking about having chicken sashimi in Japan while on location.

I suppose, if you treat raw chicken as meticulously as you do sushi,
you'd be ok. But, erP...

... Ask people to work against their better judgment

pork too. there's a german dish where they grind raw pork and make it look like A porcupine. They stick pretzel sticks and other things into it.

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"Before using Wildcat....This Company did not have a convenient way of
looking after some of the richest clients in the world...Now we do!"


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Re: Re: TSA pet peeves
By: poindexter FORTRAN to Daryl Stout on Sat Mar 28 2026 12:25 pm

I suppose, if you treat raw chicken > meticulously as you do sushi,
you'd be ok. But, erP...

You have to pick between Salmonella or
Mercury poisoning. Sounds like a great
time!

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