- #36
Borek
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Evo said:Junior is quite talented.
Hardly surprising
turbo-1 said:And he knows how to keep his chef's knife scary-sharp so he got clean un-deformed slices. Very nice job.
That was my knife
Evo said:Junior is quite talented.
turbo-1 said:And he knows how to keep his chef's knife scary-sharp so he got clean un-deformed slices. Very nice job.
I just ordered it, I will know in a few days.Dembadon said:How did your sushi turn out, Evo? Did you end up buying the apparatus in your link?
My wife and I would like to start experimenting with different rolls for an upcoming event for which we're supposed to bring a side dish. We'd like to bring some sushi rolls and were wondering if you've had any success in your endeavors.
Evo said:I just ordered it, I will know in a few days.
I'm thinking of corned beef sushi for St Patricks day. Corned beef and wasabi sound perfect together.
Evo said:Have you seen the brown rice sushi? I did find sushi made with pimiento cheese.
ThomasEdison said:I find it amusing, that where I live, all the Japanese restaurants (every single one I've seen so far approaching a dozen of them) are Korean owned and Korean run and cook dishes and prepare sushi that is Korean style yet the name of the restaurant is something like Samurai Sushi or a Japanese sounding name etc. I've heard it mentioned that the modern Sushi is American style but since these places are owned and operated by Korean Americans from what I've seen so far it is more Korean style to me. I have mentioned this to good freinds and they insisted that their "Japanese Restaurant" was Japanese only when I went there I saw a Korean flag behind the register and a newspaper with Hangul writing on the counter and when I asked the people working there in Korean "Han guk bun esao?" They smiled and start speaking Korean to me. Those were good clues that they were Korean.
I also find it funny that what was once considered a healthy cuisine (high protein, healthy fish fats--nigiri) now has fried tempura in it, cream cheese and is often coated in panko or even deep fried to suit American tastes. Also the buffet style or even Sushi trains often have slices of Cake and Pie or cookies on them in between the fried sushi or even Chinese Style Dim Sum desserts. At the sushi place I go to sometimes (there are no other options that are not far away) they even have bowls of fried chicken on the Sushi train.
I overheard an overweight couple talking about how healthy sushi was sitting next to me at a Sushi Train and noticed that the "healthy sushi dishes" they ordered were deep fried unagi rolls,Crab Rangoon (which is Chinese American, but also fattening) fried chicken and carrot cake they were also drinking diet sodas. I wanted to give them a thumbs up.
turbo-1 said:I'll have to find another long-grain rice variety before I experiment with sushi. I'm pretty stuck on the Indian Basmati varieties, but they are not sticky enough to hold together so you can roll them up. Suggestions, anyone?
zomgwtf said:Where do you go to get your sushi haha? Maybe the peopl working there ARE Korean, what's that have to do with the style of the food? MANY people travel to Japan to learn under a sushi chef, they then open up their own restaurant... Korean food in my opinion for the most part is quite different from Japanese food.
As well tempura isn't made with panko, that would be called furai the difference is in the batter. Tempura is a PORTUGESE thing NOT an American thing so to suggest that introduction of tempura to Japanese food is American style is rediculous and unfounded, especially considering tempura AFAIK has existed longer than the United States of america.
zomgwtf said:They certainy may be fusing their sushi styles together but I don't see in any way how it matters. The way you presented the idea before was that the sushi was NOT Japanese, just in name.
As well Tempura didn't just originate from the Portugese prior to America's existence it was brought into Japanese food, including sushi, prior to America's existence... In fact some of the most popular sushi has tempura in it (such as shrimp tempura) so I don't see how restaurants serving that means it's is attempting to 'fit-in' with the 'fat deep fried lovin'' American style...
As well the way you worded that one sentence before made it appear to me that you were linking Tempura together with panko.