What the Hey??? Trailing San Francisco 16-6, the Rams punted on fourth-and-1. On the next possession, margin still 16-6, the Rams went for it on fourth-and-8 from their own 22. It resulted in a loss of yardage and an immediate 49ers touchdown. The attempt was a fake punt that was so confused, it was hard to tell what Les Mouflons were trying to do. Later, the Rams went on fourth-and-11. The time to go for it on fourth down is fourth-and-short.
Wacky Sushi of the Week: High-end sushi is a big-city fad. Apparently it's not enough that sushi be fine dining, it must be art! The New York Times reports of Kura, a star-rated raw-fish joint, "At the sushi counter at Kura, Norihiro Ishizuka, 70, stands alone … he has a benevolent and slightly rakish air, with his faint pencil mustache and white-gray hair peeking out of the bottom of his cap. He nods and grins, already halfway to a laugh, and the meal has not yet begun. The great sushi chefs of New York tend to be musical in their movements. Think of Masato Shimizu of 15 East, the curve of his fingers as elegant as a cellist's, or Eiji Ichimura of Ichimura at Brushstroke, bending intently over his creations like Glenn Gould and barely speaking above a whisper. Mr. Ishizuka is more of a Tony Bennett, a crooner working the crowd with a genial smile and a generous hand." The review continues in that humor.
Head over to Sushi Ko, where the chef defies tradition, by playing reggae instead of Japanese flute. Not just an artist -- a radical artist.
And not alone! "Over the last few months," the review reports, "It has become clear that there's a new crew to consider. Most prominent among the young guns is Daisuke Nakazawa, who so far has been best known to an American audience as that guy in the documentary 'Jiro Dreams of Sushi' whose tortured quest to learn how to make perfect tamagoyaki, the delicately sweet omelet that arrives toward the end of a meal at Sukiyabashi Jiro in Tokyo, pushed him to the brink of tears. Mr. Nakazawa … spent 11 years studying the art of sushi as an apprentice to Jiro Ono, the octogenarian master whom some regard as the greatest sushi craftsman alive. After more than a decade of training, Mr. Nakazawa was told he was now considered a shokunin: a craftsman skilled enough to hang out his own sushi shingle someday. 'But I was not ready,' he said through an interpreter. So Mr. Nakazawa moved to Seattle and wandered until found by a businessman wanting to start the ultimate sushi place." Maybe while wandering the American west, he ran into David Carradine as Kwai Chang Caine.