Thanks for the kudos.

Mr. Kenny, I like your ingredient list. I'm apt to add some pineapple to a roll and see how it goes. Doubt I'd use any of the "American" ingredients though. My wife is 1/2 Korean and if I tried that I'd get the look. You know the one, snarky disapproval.

Until buying my new knife I used a filet knife to minimize the surface area exposed to the sticky rice. The nifty thing about the new knife is that it is only beveled on one side. After only 1 use, I'm really liking it. It was only 10$ and came with a matching chef's knife as well. Will have to see how well it holds up, but its already been declared off limits for regular kitchen duty.

Live baby octopus is pretty hardcore. I've never seen it offered at a restaurant. Typically most octopus is served as a large rubbery unappetizing chunk. When dining with friends and neighbors octopus is usually a pretty tough sell... until they try a piece. Heck, my friends 6 year old daughter even loves it.

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90 300TE 4-M
Turbo 103, T3/T04E 50 trim
T04B cover .60 AR
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A2W I/C, 40 LB/HR
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3" Exh, AEM W/B O2
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3.07 diffs 1st Gear Start

90 300CE 104.980
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