A Fabulous Meal With Good Wines

originally posted by Joel Stewart:
one item worth mentioning is that "raw" chicken breast here is usually parboiled or flash roasted on the outside (the inside is still pink). not being a scientist i don't know, but i would imagine at least a few baddies would be destroyed in such a process if done right....right? are any of these pathogens traceable back to the source after ingesting? i seem to recall your having posted before that food poisoning is tough to trace clearly.

anyway, i'll ask my m.i.l., who happens to work at one of these "jidori" restaurants, what, if any precautions/preparations there are in place. if there's a lengthy lag time between ingestion and food poisoning symptoms, then people might not relate it back to the restaurant, but this establishment is fairly high end and frequented by the likes of tokyo tv stars, who, one would think, would be easily scared off if a rumor were to circulate.
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I'll stay over here in the control group, thanks.
 
I'm wondering if any of the New York-based disorderlies would be willing to place their gastrointestinal tracks on the line and try this chicken sashimi at Yakitori Totto.

We could always use more datapoints on Wine Disorder.
 
originally posted by Yule Kim:
I'm wondering if any of the New York-based disorderlies would be willing to place their gastrointestinal tracks on the line and try this chicken sashimi at Yakitori Totto.

We could always use more datapoints on Wine Disorder.
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I was warned off the chicken sashimi at Yakitori Totto by an already mentioned sushi chef.

I happen to like Aburiya Kinnosuke (same owners) alright.

Actually, I am pretty sure I had chicken sashimi at a Yakitori spot near Tokyo Station, and I am still around to tell the tale.
 
I've had chicken sashimi in San Francisco, and am likewise here. No gastrointestinal issues that I recall. However, I tend to be a bit cavalier about food safety when faced with a novel taste opportunity and would certainly defer to the advice of Masa-san and SFJoe.
 
originally posted by SFJoe:
I'll stay over here in the control group, thanks.
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no worries, i'm not selling the stuff

are the pathogens embedded within the flesh, or just impossible to eradicate from the kitchen regardless?
 
I am pleased to see that we already have a 100% survival rate from the disorderlies who have already tried the chicken sashimi.

I would volunteer myself, but I don't know of too many yakitori places in DC. The closest thing would be buying a leaky package of boneless, skinless chicken breast from the Soviet Safeway near where I live. However, I don't think the results from such an experiment (namely my non-survival/need to surgically restructure my intestinal tract) would fairly reflect the potential safety/joy of eating chicken sashimi.
 
originally posted by Joel Stewart:
originally posted by SFJoe:
I'll stay over here in the control group, thanks.
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no worries, i'm not selling the stuff

are the pathogens embedded within the flesh, or just impossible to eradicate from the kitchen regardless?
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I'm sure someone knows the empirical answer to the first part of that question, but it isn't me.

The second part--it's not impossible at all. Plenty of places deal with raw chicken in the kitchen and serve salads at the same time. But the good practice typically involves segregating knives, cutting boards, storage containers, and etc. Usually it does not involve raw chicken on service plates and etc.

But no doubt there are subtleties that elude me.
 
originally posted by Sharon Bowman:
Would freezing kill the dangerous entities?
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Nope.

Well, it does pretty well in the case of the pork tartare, but not so much for the chix. Trichinosis are much fancier organisms than chix bacteria and suffer more in the freezer.
 
This came up tonight, with a doctor at the table who has worked a little in this field. He pretty much concurred with the mincing, timid SFJoe line: raw pork, sure, why not? Raw chicken? Um, can we have the Russian Roulette dressing instead?

Nonetheless, I'll man up and try it next year in Japan, if it's served. Don't know if I'll seek it out. I'm not Anthony Zimmern, and have no desire to be.
 
I don't really eat meat but even I had chicken sashimi in Japan. Of course I may have been a bit young/naive/enchanted with natives' tastes, or something along those lines. But I survived.

Of course it only happened once, and it wasn't that great.

Most fish seem a lot tastier.
 
originally posted by Thor:

Nonetheless, I'll man up and try it next year in Japan, if it's served.
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Be sure to visit Mr. Yoshida for a drink before you have the chicken sashimi. You might not get another chance, if you are playing chicken roulette.
 
Pre-chicken, yes. Worry not. I will have the $38 martini that I don't like, because it will unquestionably be the best $38 martini I ever won't like. I love $38 melting ice.

(Yes, that's deliberate provocation. Wait until 4 a.m., then respond with all 38 guns blazing. I can take it. I don't even believe anything I just wrote, so all the better.)

Joel, thanks. I don't like chicken liver, cooked or raw, but maybe Mr. Yoshida can shake one really hard for me, and then I'll like it and pay 40 times as much for it.
 
originally posted by Sharon Bowman:
Would freezing kill the dangerous entities?
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SFJoe is, as usual, correct. Enterprising microbiologists actually store nasty bacteria by freezing them and thawing them later. They mostly survive pretty well as long as you freeze them with some food, like chicken, for example.

originally posted by Thor:


Nonetheless, I'll man up and try it next year in Japan, if it's served.
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Do drop by travel clinic on your way there for some shots and a Zithromax chaser.
 
originally posted by Thor:
Pre-chicken, yes. Worry not. I will have the $38 martini that I don't like, because it will unquestionably be the best $38 martini I ever won't like. I love $38 melting ice.

(Yes, that's deliberate provocation. Wait until 4 a.m., then respond with all 38 guns blazing. I can take it. I don't even believe anything I just wrote, so all the better.)

Joel, thanks. I don't like chicken liver, cooked or raw, but maybe Mr. Yoshida can shake one really hard for me, and then I'll like it and pay 40 times as much for it.
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Not to get too into it, but the martinis at Y&M cost about $15 each, so far as I can tell.
 
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