A plaque remaining from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem.

Above, a 1934 plaque from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem. Discarded as trash in 2006. Now a Popeyes fast food restaurant on Google Maps.

Recent entries:
“It doesn’t matter how much milk you spill as long as you don’t lose the cow” (11/28)
Big Apple (Broadway, in columns by Walter Winchell and O. O. McIntyre, 1927-1928) (11/27)
“It’s almost time to switch from your everyday anxiety to your fancy Christmas anxiety” (11/27)
“It’s almost time to switch from my everyday anxiety to my fancy Christmas anxiety” (11/27)
Big Apple (Broadway, in columns by Walter Winchell and O. O. McIntyre) (11/27)
More new entries...

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Entry from October 22, 2004
New York Roll (sushi)
The "New York roll" is a recent "sushi bar" invention to counter the popular "California roll" (avocado, crabmeat, mayonnaise encased in rice).

"New York Roll"" was a subject on the internet group "alt.food sushi" in December 1997. One person said the New York roll has "crab, cucumber, tobiko, mayo sauce." Another remarked: "I have had a NY Roll - Smoked salmon skin, cream cheese and assorted veggies. Not bad - reminded me of a bagel with lox - just with out the bagel." Another comment: "Here in New York City, the most persistent incarnation of this roll I've observed contains smoked salmon and avocado, served inside out with sesame seeds on the outside."

One person in the December 1997 "alt.food.sushi" discussion added: "But I have seen NY Rolls that add in Apple (as in 'The Big Apple')."

The "New York Roll" ingredients are not standard. Here are some ingredients for the "New York Roll," as described on web sites:

.smoked salmon, avocado & mayo.
.smoked salmon, cream cheese and cucumber.
.smoked salmon, cream cheese and onion slice.
.smoked salmon, cream cheese and scallions.
.smoked salmon, shiso and scallion.
.smoked salmon skin and scallions.
.salmon skin, cucumber and scallions wrapped with seaweed and rice.
.cooked salmon, apple, mayonnaise.
.crab, smoked tuna and cream cheese.
.tuna, crab stick, avocado, cucumber.
.apple, avocado and tuna.
.apple, tuna, crab cake, avocado and flying fish roe.
.apple, mayo, cucumber and tobiko.
.cooked prawns, cucumber, avocado.
.shrimp, avocado.
.cooked shrimps, avocado, cucumber and tobiko.
.shrimp, cream cheese and avocado.

7 March 1983, Washington Post, pg. WB25:
The Americanization of sushi has begun, though, with two new forms that are becoming popular here. One is the California roll, which is avocado and king crab leg wrapped in rice and seaweed. The other is a New York roll of chopped cooked salmon with a thin strip of cucumber wrapped in rice and seaweed.

Kawasaki fashions the New York roll with the light green cucumber strips, the pink salmon and white rice taking on a flower-like appearance as it nestles in the dark green seaweed cone.

14 July 1985, New York Times, pg. WC13:
Ichi Riki's answer to California is its intriguing, newly invented New York roll, consisting of green apple, salmon, spinach leaf and a secret dressing that includes wasabi and mustard.
Posted by Barry Popik
Food/Drink • (0) Comments • Friday, October 22, 2004 • Permalink