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Watch out taco in a bag
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<blockquote data-quote="espringers" data-source="post: 111549" data-attributes="member: 816"><p>guy, did you write a sushi article?! we make our own 3-4 times/year. it took a couple of tries the first time we did it to figure out how to roll em. and we don't make all of that really fancy shit. but, i will put my basic rolls up against most places that serve it except for the best places. i got a picture of a bowl of sliced rolls that was a colorful and flavorful delight. i will try to dig it up. anyway... you are right. with overnight shipping, a fella can get pretty darn good product delivered directly to your door for 25% of what it would cost to go out and eat the same. and whatever doesn't make it in the rolls ends up as sashimi. although, the very first time we ever made it, i just used vacuum frozen tuna steaks from the freezer section of our local grocery store and couldn't hardly tell the difference over the stuff we splurge on now.</p></blockquote><p></p>
[QUOTE="espringers, post: 111549, member: 816"] guy, did you write a sushi article?! we make our own 3-4 times/year. it took a couple of tries the first time we did it to figure out how to roll em. and we don't make all of that really fancy shit. but, i will put my basic rolls up against most places that serve it except for the best places. i got a picture of a bowl of sliced rolls that was a colorful and flavorful delight. i will try to dig it up. anyway... you are right. with overnight shipping, a fella can get pretty darn good product delivered directly to your door for 25% of what it would cost to go out and eat the same. and whatever doesn't make it in the rolls ends up as sashimi. although, the very first time we ever made it, i just used vacuum frozen tuna steaks from the freezer section of our local grocery store and couldn't hardly tell the difference over the stuff we splurge on now. [/QUOTE]
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