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re: nightly IM thread glad its basketball season
Posted on 1/3/13 at 11:36 pm to sorantable
Posted on 1/3/13 at 11:36 pm to sorantable
Sup folks. Anyone in here made sushi at home before?
3
Posted on 1/3/13 at 11:37 pm to NATidefan
Yes. It wasn't great.
Posted on 1/3/13 at 11:38 pm to Henry Jones Jr
Brrrrrrr 
And sushi is a good idea in concept. Then you try it. And it's a clusterfrick.
And sushi is a good idea in concept. Then you try it. And it's a clusterfrick.
Posted on 1/3/13 at 11:39 pm to Rebelgator
Why? What went wrong?
Posted on 1/3/13 at 11:40 pm to NATidefan
quote:
Sup folks. Anyone in here made sushi at home before?
I hate sushi. And sashimi.
Posted on 1/3/13 at 11:40 pm to NATidefan
Just didn't taste that great. I just said frick it and audibled to sashimi.
Posted on 1/3/13 at 11:42 pm to NATidefan
Very challenging. Must have great quality ingredients, lots of patience, excellent knife skills, even better knives.
Posted on 1/3/13 at 11:42 pm to Rebelgator
Sushi is one of those things I believe is best made by a professional. I don't care for seaweed, and have never wanted to try and mess with it myself.
Posted on 1/3/13 at 11:44 pm to fibonaccisquared
Global knives FTW.
I want some Shuns though.
I want some Shuns though.
Posted on 1/3/13 at 11:44 pm to Rebelgator
I really want to at least try it. Only problem is I don't think any stores nearby sell "sushi" grade fish. I've read if you buy IQF fish and freeze it below 0 degrees for 7 days it should be fine.
Posted on 1/3/13 at 11:47 pm to fibonaccisquared
I've got the knives and knife skills. I was gonna buy a sushi knife. Got a rice cooker which I heard was a key to having success.
Posted on 1/3/13 at 11:47 pm to BluegrassBelle
If you hate sushi then you hate America.
Posted on 1/3/13 at 11:47 pm to NATidefan
Buy a Shun. They're amazing.
Posted on 1/3/13 at 11:48 pm to NATidefan
quote:
Only problem is I don't think any stores nearby sell "sushi" grade fish
Then I don't know that I'd bother with it. Your fish is the showcase (obviously) so if it's not going to be top quality it kind of defeats the purpose.
Posted on 1/3/13 at 11:48 pm to Henry Jones Jr
quote:
If you hate sushi then you hate America.
I love sushi. I haven't had it in awhile though.
Posted on 1/3/13 at 11:51 pm to Rebelgator
Before I buy a bamboo roller or a knife I kinda wanna know that the IQF fish would be ok. I've read a couple of sites that says its fine. But was wondering if anyone else used it. My buddy who is a professional cook said he used to eat IQF salmon all the time raw.
This post was edited on 1/3/13 at 11:52 pm
Posted on 1/3/13 at 11:53 pm to NATidefan
quote:
Got a rice cooker which I heard was a key to having success.
TBH, the rice cooker has very little to do with it. You can get just as good performance out of the cheap microwaveable rice cooker as the fancy electric ones. WASHING the rice multiple times is more important than anything. Rinsing as much of the starch off of the outside as possible is a step that many skip. Check out some youtube vids for sure. Belle is probably right though. If you don't have quality fish going in, I'd skip it or start with something like a california roll... if the fish isn't good why bother?
Posted on 1/3/13 at 11:53 pm to BluegrassBelle
Sushi grade fish just means it was frozen soon after it was caught to a really low temp for a certain amount of time.
Or is so fresh it never had to be frozen, which is impossible if your inland at all.
Or is so fresh it never had to be frozen, which is impossible if your inland at all.
This post was edited on 1/3/13 at 11:55 pm
Posted on 1/3/13 at 11:56 pm to fibonaccisquared
Yeah I read that one myself.
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