New Yorkers peeved there's no place to pee in city parks Never Miss a Story Get The Post delivered directly to your inbox By clicking above you agree to our Terms of Use and Privacy Policy.Every New Yorker has a series of cherished myths and hard-earned wisdom that he or she considers the Gospel truth about how to get by in this city. But are the stories we tell ourselves in order to live really on the level? We turn to the experts to help us figure it out.Living so close to bodies of water best known for the number of corpses retrieved from within, you can understand why New Yorkers are a bit cautious about the bounty of the sea. A longstanding rule of thumb holds that ordering fish from a restaurant on Mondays is never a good thing. But is this supposed “rule” really true? Can’t we enjoy a nice tuna tartare after a long and stressful first day back to the office? Or are we better just ordering a good old Ron Swanson Turf and Turf on Monday nights?We consulted New York Times dining critic Sam Sifton on the issue.

He told us to “go straight to [Anthony] Bourdain, who is the man most responsible for that ‘rule.’ He lays it out pretty good in Kitchen Confidential.” Bourdain did indeed address the subject in his 2000 memoir:Bourdain goes on to say that this same fish that was kept around on Sunday from Thursday is then kept around for Monday too because of lazy vendors and poor selection at Monday fish markets. That would mean Monday’s fish is at least four days old, making it the grossest thing in the whole wide world.But Bourdain’s position has evolved over the last decade. His 2010 book, Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook, reassesses the rule:One of those guys back there in the kitchen that definitely gives a shit about what he’s doing is Eddie Huang, chef of Lower East Side eatery Baohaus and hilarious blogger. He echoed Bourdain’s sentiments and said that “Monday is only really bad for slow restaurants.” He went on to explain, “You can get fish delivery on Monday morning.

If your fish is starting to get funky on Sunday night, you get fresh delivery on Monday morning and you’re fine.”But he issued a different warning for New York diners: “I think that Sunday is the worst day to order fish.”Oh no, not Sundays! Huang warns, “You know for sure that there’s no fresh fish on Sunday except if it’s bought fresh from Chinatown, but even they don’t get it really fresh on Sundays.”So class, here’s the new rule: Enjoy all the seafood your little fishy heart desires for six days of the week as long as it’s served from a busy and reputable place. But on God’s day of rest, stick with the steak.You think you know it all about how to get by in New York, but admit it, there’s something that you have a nagging uncertainty about. Maybe we can help!Photo by Ed Schipul, from Flickr.Old pals Anthony Bourdain and Joel Rose revisit their 2012 graphic novel Get Jiro! in chirashizushi of a prequel that piles noir callbacks next to references to Akira and modern food culture, Get Jiro: Blood and Sushi explores the origins of Jiro, scion of a Yakuza empire.

Bourdain and Rose sat down with Co.Create this week at New York's Sake Bar Hagi over yellowtail collar and cold beers to talk about finding the time to develop another story. Fast Company: You guys obviously go way back. How did you sit down to start working on something like this?where to buy eel skin wallet Anthony Bourdain: It's more like jazz. sushi making kit moldsYou start out with a beat or one instrument. how to make nigiri sushi shrimpThen there's a noise. sushi making supplies edmontonYou know, we have a character. delivery order sushi tei

We knew where he ended up. We talked very early on—probably over many beers—about where we wanted it to go. FC: So that's the process? Sit down and get wasted? Joel Rose: We didn't get wasted. We thought about a big idea. It started out [that] we were at Thanksgiving together, and we just talked about working together because we both love comics. sushi rolling mat londonI'd actually worked in comics. sushi making kit whole foodsThey bought a screenplay of mine—DC. And hired me as an editor. When I met Tony, he sent me some comics that he'd written and drawn. FC: Were they any good?The writing was good, but the drawing was terrible. But we've been friends for all this time. We said let's get together and do something. He had this idea for Jiro, the sushi chef. And he had a starting place.

We just sat there and sort of worked out [that] this is the direction we want to go in. I'm that kind of writer, so I went home and went, "We can do this, this and this." And then I sent it to him and he said, "I'm not comfortable going this way. He's always riffing [with] me and on the material. He writes in emotional, funny bursts, and there's always...it's here; But there's always stuff that you can plug into different places. And we just have this great rapport. FC: This whole thing just seems like a fun passion project. AB: I'm not the guy who's gonna be buying a Maybach after this. FC: The first one had some winks and nods at food culture and was trying to play with that. I haven't had a chance to read the new one yet. AB: This is very much a reflection of both of our love of Japanese genre [films], Yakuza films of the '50s, '60s, '70s...'80s. Violent sword flicks like Shogun Assassin and yakuza films like Humanity. FC: You've been getting into jiu jitsu.