HG/BSK are, for the most part, very united in their food tastes. However, HG likes steak and lamb blood rare and pork chops pink. HG likes fish cooked very briefly. BSK takes a more conservative approach to these edibles. The big taste divergence in HG/BSK’s 56-year marriage is about Unagi and Uni. These are wonderful staples at Japanese restaurants and sushi bars. Both are loathed by BSK. Broiled Unagi (freshwater eel) on a bowl of rice (Unagi Udon) is an HG favorite. The dish is enhanced by the sweet and pungent Unagi sauce made by simmering a mix of mirin, sake, sugar and soy sauce. Uni (the interior of a sea urchin) has a very distinctive iodine-rich taste, something like custard that has been infused by seawater. Love it or hate it. It usually tops sushi. In Paris, Le Stella brasserie serves a fresh sea urchin which is always ordered by HG. The top is cut off and one digs into the lush interior with a spoon while avoiding the porcupine-like surface. HG first tasted Uni at Sloppy Louie’s Restaurant at the old Fulton Street Fish Market in New York. Louis Morino, the owner, liked to serve unusual fish market finds at his (not Sloppy at all) eatery. HG ate four (10 cents each) and a love affair was born. One of the best pasta dishes HG ever consumed was on the Palermo waterfront: Linguine with sea urchin sauce. (Palermo rewards the adventurous eater. A favorite street food is spleen on a bun). As for Unagi, it must have mighty health benefits. Exquisite Maiko’s late grandfather ate Unagi every day until his death at 102. Whole Foods used to sell grilled Unagi at its fish counters. Discontinued. Sad.
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