Category Archives: Would You Eat This?

Would you eat this…Greek delicacies?

Octosquid is still out of town, but let’s give a warm welcome to the next guest blogger, OctoSis (the one who bought macarons, not the one who ate at Mother Kelly’s):

Hi Octosquidlets! Even before this baby blog was born, Octosquid loved to look at pictures of food. So last summer, when OctoBrother-in-Law and I went on our honeymoon in Greece, I made sure to document many of the delectable meals we ate so I could share them with my sister. Today, I will share two of the more unusual ones with you, and it seems appropriate to ask — would you eat this?

The wedding diet is OVER.

The wedding diet is OVER.

On our first night in Athens, OctoBrother-in-Law dove right in and went for a big, juicy octopus. He was kind enough to let me taste it. Like most of the Greek delicacies we would come to know and love, the octopus was prepared simply — grilled with olive oil and seasoned with simple salt, pepper and other spices — to allow the succulence of the octopus meat to shine through.  OctoBrother-in-Law recalls, “It was grilled nicely and was squishy on the inside.  The suction cups were sticky on my tongue, and the olive oil had fresh citrus notes.”  As you can see, it was served over a salad of fresh tomatoes and cucumbers.

A few Greek islands later, I tried an adventurous meal of my own:

Way too good to be canned.

Way too good to be canned.

We were on the island of Naxos, dining Aegean Sea-side, so seafood was a no-brainer. This lunch of sardines was perfect! Grilled in olive oil and served over a bed of arugula, their flavor was reminiscent of whitefish.  (As any self-respecting New York Jew knows, this is a good thing.)  The fish meat was white in color and flaked easily off of the bone.  The sardines were accompanied with a light vinaigrette and some lemon for the diner to use as desired.  Since the best way to eat these little fishies was to use my hands to pull the meat off the bone, the lemon served an important second purpose of cleaning up my sardine-scented fingers when lunch was over.

Foreign slimy octopus and bony fish that require you to get your hands dirty — would you eat it? (I would. And did!)

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Would You Eat This…Cloudberry Preserves?

I'm Swedish

I'm Swedish

The only benefit to my foodie friend moving across the country is my accumulation of her uneaten (and unopened) goods. She does not want to ship heavy boxes full of jams, spreads, and pantry items from Atlanta to Los Angeles, so I generously offered to take everything off her hands. The first thing I dug into was a jar of cloudberry jam. Imported from Sweden, the jam is sweet but also slightly tangy. The seeds of the fruit create a crunchy texture that does not bode well for people with proclaimed ‘texture issues’. I for one am not one of these people and enjoyed the jam by itself:

you can see the texture

you can see the texture

But I prefer it combined with peanut butter on a toasted Arnold Thin:

pour some jam on me

pour some jam on me

Would you try cloudberry spread?

Would You Eat This……TAP Edition?

I'm skinny

The above is the unwanted Trout skin from this week’s dinner at TAP. Lauren is not a big fish skin fan, and I gladly accept and consume her discarded seafood bits. While this particular skin was not crispy (the desired fish skin texture), the flavor was of a strong fish concentrate (in a good way). No doubt about it – I will continue to eat fish skin that is served to me as well as the unwanted skin on others’ plates.

Sushi House Hayakawa……Again?

It has become quite clear to me that my eating at, thinking about, photographing, and spending money at Sushi House Hayakawa has become a bit much. And, to add fuel to the fire, I’m heading back there tonight at a friends request (and because it is absolutely delicious, fresh, and reasonably priced). In order to refrain form repeating content on this infant of a blog, I will quickly highlight some of the new bites of Japanese food that have entered my belly.

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ikura, ikura, galora


Sushi rice topped with chopped seaweed and ikura (salmon eggs). Simple, but intensely flavored with the sweet (from a soy/wine marinade), briny egg goo. When this arrived, I asked for a plate upgrade and got a few plops of uni (sea urchin).
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oh how a lil uni can change a dish


It tastes as good as it looks – superb.

I’ve covered parts of my trio in the past (think Would You Eat This? and Dreaming About), so here is the big picture:

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salty ikura with creamy uni, sour umeboshi flavored jellyfish, spicy wasabi raw octopus


It’s my version of a well balanced combination platter.

Lauren ordered a couple of rolls and I helped eat them:

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spicy tuna


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I'm special tonight!


The special roll had shrimp tempura, crab, tobiko (flying fish roe), eel sauce, wasabi mayo – while the size of each roll made it difficult to tackle, the taste made up for it.

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blow torching


As always, the personable Chef Hayakawa, provided some entertainment with his blow torch act.

After tonight, I will most likely decrease my frequency of visits to Sushi House Hayakawa – if only to up the anticipation/appreciation ante.

Sushi House Hayakawa on Urbanspoon

Sushi House Hayakawa
5979 Buford Hwy. Red & Green Steakhouse Shopping Center A-10
Atlanta, GA 30340
http://www.atlantasushibar.com/

Would You Eat This….Sushi House Hayakawa’s Specials

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When visiting Sushi House Hayakawa, I have been riskier in my ordering. I’ve tried new things; ordered what was freshly flown in from Japan. Simply put, I’ve been sky diving sushi style.

Take the dish in the photo above. Can you tell what it is? No? Take a closer look.

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what am I?

Need a bit more light?
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Ah, there it is – Raw Octopus in a Wasabi sauce! I have been wanting to eat raw octopus ever since I saw Anthony Bourdain and David Chang chomp on live octopus in Queens on a recent episode of No Reservations. The staff stared at me and asked me questions like “have you ever eaten raw octopus before?” and “are you sure you want that – the texture is ‘different’?”. This led me to believe I was embarking on a dangerous adventure; one that may end badly (god forbid I leave that night with disdain towards the lovely octopus).

When the small bowl arrived, it looked harmless enough. I noticed the octopus was cut into small pieces, most likely to avoid any chewiness. I took a small piece, let it explore around my mouth, and swallowed. The texture – I loved! The taste on the other hand was of an extremely strongly wasabi, so much so that I could not even get all of the octo down. I couldn’t taste much other than horseradish at full blown strength. I want to try raw octopus again – but this time I will ask Hayakawa to go easy on the wasabi.

Anyone else want to eat this?

Sushi House Hayakawa on Urbanspoon

Sushi House Hayakawa
5979 Buford Hwy. Red & Green Steakhouse Shopping Center A-10
Atlanta, GA 30340
http://www.atlantasushibar.com/

Would You Eat This: Chateau de Saigon’s Lemon Grass Tofu

tofu

pillowy clouds of yum

Ñaäu Huû Xaû ÔÙt or Spicy Lemon Grass Tofu was a plate of lightly fried tofu with spicy lemon grass topping. Chateau Saigon uses the softer variety of tofu, where the consistency is almost of a cheese and the innards melt in your mouth. While I licked the plate and have been thinking about this dish for the past week, the soft cubes were not loved by all. So I ask you…..would you eat this?

Chateau de Saigon
4300 Buford Hwy NE #218
Atlanta, GA 30341
http://www.chateaudesaigon.com

Chateau de Saigon on Urbanspoon

Would You Eat This…..Trout Tartar?

3 little pigs

3 little pigs

Not yet reflected on the current online menu, trout tartar started out my meal at Bacchanalia this past weekend. Some of my dining companions declined a taste of the appetizer, due to the fish chosen for the tartar. While Trout is not the usual culprit for a raw & chopped preparation, the oily fish does live in the Salmonidae family, in the same genre as Salmon. Plus, our server assured me this starter was a ‘masterpiece’. It was beautifully presented on a glass plate, resting on a bed of crushed ice. I particularly enjoyed the texture of the smooth fish chunks with a dot of creamy sauce on top. It was a small portion with a mild flavor – a superb way to start a long and winding meal.

Don’t be scared of Trout Tartar.