By Amy McCarthy
By Scott Reitz
By Scott Reitz
By Lauren Drewes Daniels
By Alice Laussade
By City of Ate
Even our stuffed toys are frauds. A scandal recently erupted on the Web when a goof calling himself "thedrunkensailor" put his ex-wife's collection of Beanie Babies up for auction on eBay. He couldn't vouch for their authenticity. "Final Notice and Disclaimer: I know nothing about these stuffed Beanie Babies," said the drunk. "I offer no proof of anything...I don't think my ex-wife was in the Black Market Beanie Trade...but then again, I didn't know she was having an affair either!"
He assured bidders that the Beanie auction proceeds would go to Home Depot and beer. When bidding ended, a gal going by the name "glorybeeto" forked over $860 for the lot, noting that Steg the dinosaur, Humphrey the camel, Web the spider and Peanut the blue elephant were the prizes of the lot. But after she got a hold of the cache, "glorybeeto" complained via an eBay post that the rare Beanies were fakes. So she subsequently cut her losses by putting the remains up for auction with an opening bid of $9.99.
Turns out "thedrunkensailor" was a fake, too. Following an investigation by a columnist from the South Florida Sun-Sentinel, it was revealed the drunk is happily married and that he and his wife found the box of toys when the South Florida couple packed to move. They posted the finding for amusement. And profit, it seems.
But gad, if you can't put your trust in a blue elephant, what can you trust in this era of GOP dominance? Certainly not that wad of green Silly Putty slipped next to a California roll and a pile of pickled ginger shavings. Common nomenclature for the putty is wasabi, but more often than not it is a fraud: ordinary horseradish stained with green food coloring.
Real wasabi, a relative of the mustard family, is rare, expensive and sublime. It is also one of the most challenging plants to cultivate on earth. Few geographical patches are suitable. Which is why it is highly valued in Japanese cuisine, and it is gaining widespread use in Western cuisine on account of its distinctive flavor.
The most fascinating thing about wasabi is its thermal dynamic. Unlike chili peppers, the wasabi scorch is transient, slipping into an earthy, alluring finish once the flame burns out.
Sushi@Manhattan's, a nightclub-cum-Japanese cuisinery, is a fake. (Manhattan in Arlington?) But it has real wasabi contained in a thing called "bet you'll cry roll." It comes with a challenge: If you can eat it without crying, chef Masa Nagashima, who once operated Sushi Masa and sliced fish at the defunct Sushi at the Stoneleigh, will cry instead and give you the $4.50 roll gratis.
It's not a safe bet. The roll is a simple melding of wasabi and cucumber with rice on the outside covered in sesame stubble. I put a piece in my mouth and smiled, waiting for Nagashima to dock its price from my check. Then a tear welled in the far corner of my left eye and rolled down my cheek. Nagashima laughed at my anguish.
At first blush, wasabi is delicate and disarming. It lies in wait. Then the afterburner hits. "Japanese Viagra," Nagashima says, chuckling. He says that after almost everything--uni, for instance. But this blip of sea urchin roe was pale instead of a hearty taupe, as if it had been drained of its nutty richness, a suspicion confirmed once it skidded across the tongue.
More slips paraded. Deep red tuna was stringy and chewy instead of silken. Unagi, strips of grilled and sauced freshwater eel, had an off taste. Masago (smelt roe) was bright orange, but it clumped like cheap caviar, perhaps indicating a debilitative freeze somewhere in its life cycle.
Other things captured the heart, though. Hamachi (young yellowtail tuna) was deliciously tender and cool with a hearty, sweet flavor. But the jewel in this marine gaggle was the mackerel. This wasn't the typical strip of strong fish edged in silvery skin that's an acquired taste for most. No, this was even more disconcerting. Those silvery shimmers were fake wasabi green.
But think of why this is so: The fish is marinated in brine and rice vinegar and bandaged in seaweed to broaden the flavors, making them more complex. The treatment sharpens the supple, moist meat, deploying acid and fortified marine layers to tame those shamelessly strong fish flavors. The salmon skin roll, with a few bonito flakes tossed in for brusque nuance and texture, was equally shameless in its fish richness.
Opened in 2001 in a space that was once the Polynesian restaurant V-Mana, Manhattan's is a large evening gymnasium right in the crook of Six Flags. It has a dance floor, glossy hard surfaces and other touches of cheese (lots of mirrors) so typical in suburban nocturnal nooks. Owner Wendell Chen calls it a multi-venue, and it was once stuffed with typical bar food before they had a sushi conversion. He has plans for Manhattan's II in Dallas or Addison.