Posted by Larry
There is a big difference between entertaining in the raw and raw entertaining! Tonight we hosted Max who is town to work at NESCent. Max was game to try to the raw diet so Sandy and I whipped up some dishes.
We dined on tuna sashimi, marinated ’shrooms, marinated veggies, raw “burritos”, shrimp ceviche, and raw wines.
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- Tuna sashimi
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- Mushrooms marinated in Noma shoya
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- Shrimp ceviche
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- Raw “burritos” with guacomole and veggies
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- Max prepares to gorge on enzymes
Max was a good sport and proclaimed the meal a success.
6 Comments
January 12, 2009 at 11:59 am
How was raw wine?
January 12, 2009 at 1:14 pm
Hey scientist Larry – how do the raw food people deal with the fact that putting food into acidic solutions (like lemon juice for ceviche) denatures the proteins they are so keen to keep active? It all does look delicious though!
January 12, 2009 at 6:48 pm
Ember,
According to the wine guy, basically all wine is raw. It is never heated except by the heat of fermentation and yeast can’t live much beyond 110 anyway. We had wines that didn’t go above 80 so are extra raw I guess.
Dr. Joanna,
I would say in general their approach is ignorance of those facts. Some seem to acknowledge the problem of acidity but don’t see it as a big problem?!
January 14, 2009 at 5:43 pm
Um, this might be a dumb question, but how do you make tuna sashimi? Or maybe what I mean is, how do you know where to buy the meat, and what do you look out for? Thx!
January 14, 2009 at 9:09 pm
You can buy “sashimi grade tuna” but it is very expensive. Basically, I told the fish folks at whole foods I wanted tuna for sushi. They explained that cutting the tuna from the middle of the loin gives you a piece with very little air exposure. They can’t call it “sashimi grade” but it is similar. You don’t want to buy a pre cut piece of fish that is shrink wrapped.
January 15, 2009 at 1:46 pm
Thanks!