Lisa made that yummy applesauce in a crockpot, with minimal sugar added. I’m going to put in an order for some with blueberries included. She came home from the farmer’s market with a box full of apples. I will try that musubi someday. I’d forgot the name but did see it on a tv cooking show where a family was sharing one of their Hawaiian comfort foods. I’ve done something including spam and the seaweed wrap but don’t think I used rice. Seems it involved hash browns instead.
It's a trick I learned from a colleague based out of Atlanta! I don't know if it actually does anything but every time I do it the food comes out great. Monday to TX I go! For now I hope it doesn't snow overnight...
Tom, Looks good! The salmon got pushed back as I made some pizza today using some leftover pulled pork. I will decide tomorrow the plan with the salmon. Meetings today took up all my time and I am still working at 10pm tonight. If everything goes the way I want I will be trying homemade sushi for the first time tomorrow using salmon and leftover pulled pork.
Pictures rock here so...mozzarella, aged cheddar, parmesan, leftover pulled pork, cut up salami, spices, and a layer of sriracha on one. Tomatoes, Hungarian peppers, and bacon on the other. Image Unavailable, Please Login
I've never cooked with it, but 7Up/Sprite is a good addition to asian marinades. How much coke did you use, just enough to cover?
Normally just enough to cover. This time I had it 3/4 and flipped the meat once. I wouldn't mind trying the Sprite and asian marinade.
Speaking of marinades, I started some lamb jerky yesterday, but not with soda. I have used rootbeer in mustard however. I will often use a soda in the H2O smoker, which this batch of jerky will likely see some time in also. For now it is starting off in an old dehydrator. This was a small bit of the Iceland lamb cut as stew meat. Image Unavailable, Please Login Half frozen then sliced and soaked in: Image Unavailable, Please Login Coconut vinegar, Lemon juice Blueberry/Aronia berry compote, dried Blueberries, sea salt, Rosemary,, diced and smashed hard neck Garlic, Coconut Aminos, liquid smoke, Lemon zest, Honey Mustard. Image Unavailable, Please Login
Thanks. Not sure I'll try it but was curious of your method. If I remember correctly I saw chef Judy Joo talk about lemon lime soda usage in Asian food.
First attempt at sushi today. One set of rows is pulled pork and then other salmon. Also had the salmon I baked with rice. Looks good in the pictures. Image Unavailable, Please Login Image Unavailable, Please Login
I like making sushi. Pretty easy once you figure out handing the sticky rice. Add many different tasty things.
So, do you guys make the sushi rice the traditional way with vinegar, wooden paddle, etc. Do you have rice cookers? T
Traditional. Rice cooker... pfttt. We use a small La Creucet pot for rice. We have lots of La Creucet. Good stuff.
Little split pea soup from the freezer with some sage and a stuffed pepper from the grocer tonight. Image Unavailable, Please Login Sent from my iPhone using Tapatalk
Costco's newest store opens near us today! Wife is there now making a recon trip. No more 45 min drives, yet we'll probably still have to drive to DC for Costco wine, beer, and liquor.
Tom, I use a regular pot and water. Pretty basic works most of the time. I used to have a rice cooker but it's just old and doesn't work as well now.
Sushi was quite tough for me. The cooking of the rice was easy and some of the other meats was. The part I struggled the most with was moistening the seaweed and rolling it all together. For a first attempt it was ok but it was tough for me. Any tips on the rolling of sushi?
You're using one of those bamboo mat things to roll it? Hope so. I've seen plastic wrap used with them too. I just use the bamboo mat by itself. The plastic wrap probably helps with the rice on the outside (forget what that sushi is called). And I have not moistened the seaweed/nori. I use it straight out of the package. You have to use wet fingers when dealing with the rice, otherwise it sticks to everything. Even then it's still messy. As for rolling... go light on what you put inside so it can wrap around easily. Then it's technique to roll it tight. Cutting is fun too, do quick cuts. No back and forth - that seems to tear it apart for me. Like with anything - practice makes perfect.
You guys are making me jealous. I’ve never made sushi and haven’t had it in a few weeks now. Just had some wings and beers down the street. Came home still looking for carbs and whipped this up. Image Unavailable, Please Login Sent from my iPhone using Tapatalk
