Jade Emperor
Sous Chef
Nasi Goreng Pedas 
Dinner Friday 19 July - Ni Hao!
- Thread starter Jade Emperor
- Start date
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msmofet
Chef Extraordinaire
- Joined
- Apr 5, 2009
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- 14,534
Dinner was skirt steak, noodle side dish and creamed spinach. Had a small salad (romaine lettuce, and homemade caesar dressing) before dinner.
cjmmytunes
Head Chef
Burger King Double Cheeseburger, fries, and a large Cherry Coke Zero.
Andy M.
Certified Pretend Chef
Tuscan butter chicken with ziti.
I was a bit rushed, so I had some Wasa crisp rye bread with mayo. I also had a naked hotdog and the half a piece of sausage left from Thursday supper. Later on I got a sudden craving for cold smoked salmon on a bagel, so I took out some salmon and a bagel to defrost and an hour later, I had that.
Been wracking my brain trying to remember what I had for supper last night. Have come to the conclusion that I didn't. I was making sushi - trying- was completely unsuccessful. Between the taste testing, nibbling on the fillings, scraping the rice off my fingers - guess I just wasn't hungry anymore.
As to the sushi...
the rice itself was good
did not like the seasoned rice vinegar
tried a new type of nori - big mistake
2 of the planned fillings were kakaa, into the compost
overcooked the shrimp
the rest of the fillings disappeared due to colour, mass and crappy planning on my part
but the best part is - practice makes perfect - or at least so I'm told
back to the drawing board
As to the sushi...
the rice itself was good
did not like the seasoned rice vinegar
tried a new type of nori - big mistake
2 of the planned fillings were kakaa, into the compost
overcooked the shrimp
the rest of the fillings disappeared due to colour, mass and crappy planning on my part
but the best part is - practice makes perfect - or at least so I'm told
back to the drawing board
OP
OP
Jade Emperor
Sous Chef
Yes @dragnlaw - It took me quite some time to get even close to making decent sushi. So I can understand why becoming a master sashimi chef normally takes most of your career.
But I became pretty good at sushi after a while - I just hated cutting it. I always butchered it when portioning up the rolls.
Then I tried using a super sharp fish filleting knife and it really helped.
But I became pretty good at sushi after a while - I just hated cutting it. I always butchered it when portioning up the rolls.
Then I tried using a super sharp fish filleting knife and it really helped.
filleting knife would be a good choice, nice and thin, sharp, yup important!
I used a short serrated knife (short as in paring knife length), dipped in water each time.
On the 'far from me' side I would tilt the knife point down and do an upstroke, coming towards me, drawing into the rice.
On the 'close to me' side, I would then tilt the knife point up and do an upstroke, away from me. Like sawing a log. Worked for me - didn't have a problem with the slicing.
Probably the only successful part (aside from the rice) that worked for me.
The actual rolling part was fine - although I recently purchased a little gizmo that you pack the rice and fillings in, used it for the first time and it works beautifully.
sushi 'rocket' launcher just push it out onto the nori and roll it up.
it was the disgusting tasting nori I purchased and my lack of foresight with the fillings that was my downfall.
I have actually made sushi successfully before - maybe just not neat and tidy but at least edible and tasty. and not to beat a dead horse with my moaning and groaning about lack of a proper kitchen - it really doesn't help. I think you can relate to that one!
I used a short serrated knife (short as in paring knife length), dipped in water each time.
On the 'far from me' side I would tilt the knife point down and do an upstroke, coming towards me, drawing into the rice.
On the 'close to me' side, I would then tilt the knife point up and do an upstroke, away from me. Like sawing a log. Worked for me - didn't have a problem with the slicing.
Probably the only successful part (aside from the rice) that worked for me.
The actual rolling part was fine - although I recently purchased a little gizmo that you pack the rice and fillings in, used it for the first time and it works beautifully.
sushi 'rocket' launcher just push it out onto the nori and roll it up.
it was the disgusting tasting nori I purchased and my lack of foresight with the fillings that was my downfall.
I have actually made sushi successfully before - maybe just not neat and tidy but at least edible and tasty. and not to beat a dead horse with my moaning and groaning about lack of a proper kitchen - it really doesn't help. I think you can relate to that one!
What brand of nori was that you thought was disgusting tasting? I would rather avoid buying it if I can.
It is discontinued - sushihane
Kathleen
Cupcake
I had a seafood platter. While I prefer my seafood broiled, this was fried and was very good. Frank had crab cakes.
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