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Started By
Message
re: Homemade Sushi
Posted on 6/21/16 at 11:49 am to Joe Joe Joe
Posted on 6/21/16 at 11:49 am to Joe Joe Joe
quote:
Some "special rolls"with cream cheese, crab stick, and fish can be around 12 bucks in some places. Can't tell what all is going on in OP.
Agree there, though by looking at the rolls they wouldn't be considered special rolls. Along the prices of Philly Roll, Salmon Avocado, Spicy Tuna, Tuna Avocado, etc.
Again, not a slight to the OP at all. There are some foods I just don't attempt even though I am quite good in the kitchen.
1
Posted on 6/21/16 at 11:49 am to LSUZombie
Making sushi isn't too long of a process really. The rice is the only thing that really takes much time.
Posted on 6/21/16 at 11:49 am to LSUZombie
quote:
I said his sushi looks good
quote:
LSUZombie
Those rolls do look pretty bad
Posted on 6/21/16 at 11:49 am to RecordSetter
Posted on 6/21/16 at 11:49 am to LSUZombie
I hear ya, Zombie. I've personally never tried making it myself.
The homemade sushi episode of Good Eats is great. Currently on Netflix.
The homemade sushi episode of Good Eats is great. Currently on Netflix.
This post was edited on 6/21/16 at 11:53 am
Posted on 6/21/16 at 11:51 am to TH03
quote:
Making sushi isn't too long of a process really
It can probably be done quickly if all the ingredients are prepped and ready to go. The rice is the biggest reason why I wouldn't do it. I have a feeling I would screw that up and then eat the thing chirashi style.
But buying ingredients, prepping ingredients, rolling ingredients, cutting ingredients, and then eating ingredients seems like a excessive use of time and money for something were I could make a phone call and eat great sushi in 10-15 minutes...for a few bucks more per roll.
Helps if you get really good fresh fish from someone. I would be more ambitious if my cost of the most expensive ingredient was $0.
Posted on 6/21/16 at 11:53 am to RecordSetter
quote:
I said his sushi looks good
It looks good in the sense that I would eat it.
quote:
Those rolls do look pretty bad
Sorry. I meant the rolls looked smashed from not having a sharp enough knife. Doesn't affect the taste of the roll. Just the presentation. I forget I have to spell stuff out at times for some of the lurkers.
Posted on 6/21/16 at 11:54 am to LSUZombie
you don't buy or prep ingredients for any other dish? Cutting the rolls takes 10 seconds.
It's less time than cooking gumbo and people do that all the time
It's less time than cooking gumbo and people do that all the time
Posted on 6/21/16 at 11:58 am to TH03
quote:
you don't buy or prep ingredients for any other dish?
Well obviously...and that varies dish to dish, but I'm not making sushi rice (which is the most difficult component of the dish to get right).
quote:
Cutting the rolls takes 10 seconds.
Unless your knife isn't sharp enough.
quote:
It's less time than cooking gumbo and people do that all the time
The difference is I know I'm going to produce a great pot of gumbo as the final product. Sushi, for me, would be a wild card, and while I think I could make something good, like homemade pho or chicken tika masala, I'd come to the conclusion to stick to the experts.
Posted on 6/21/16 at 12:01 pm to LSUZombie
Chicken tikka masala isn't hard either.
Posted on 6/21/16 at 12:03 pm to LSUZombie
quote:
Unless your knife isn't sharp enough.
My knife was plenty sharp, it's a shun that's only a few months old and trust me I know how to put and edge on that thing.
I screwed up by not wetting the blade enough, the rice is the stickiest shite you've ever dealt with.
Posted on 6/21/16 at 12:04 pm to TH03
quote:
Chicken tikka masala isn't hard either.
No kidding it's not hard. I've made it before and while it was good it wasn't the same as some of the takeout places around me who can do it better.
I can say I don't have access to the tools/ingredients/knowledge that some of my favorite ethnic restaurants have, so it's worth my money and time to get the real deal.
I also am aware I'm trying to have a normal conversation with a notorious board troll, so I'll await your four word reply followed by
Posted on 6/21/16 at 12:05 pm to SouthboundTiger
quote:
the rice is the stickiest shite you've ever dealt with.
It can be frustrating as hell to work with if not used to it. I've played around with some before and I was a mess.
Posted on 6/21/16 at 12:11 pm to LSUZombie
I'm not trolling. You just called yourself this great chef, yet you're saying these simple dishes are too hard for you.
Posted on 6/21/16 at 12:13 pm to LSUZombie
I dont think he is trolling you.
Im not a fan of making sushi but you entered the thread insulting the OP saying it would be better to spend $20 at a sushi restaurant and have since been digging yourself out of a hole you dug.
Im not a fan of making sushi but you entered the thread insulting the OP saying it would be better to spend $20 at a sushi restaurant and have since been digging yourself out of a hole you dug.
Posted on 6/21/16 at 12:34 pm to TH03
quote:
You just called yourself this great chef
I didn't say I was great chef. I am good in the kitchen but not chef level.
quote:
yet you're saying these simple dishes are too hard for you.
These "simple" dishes aren't too hard for me. I can find a million recipes to follow, but I also admit I'm not exactly skilled in Indian and Asian cuisine, and prefer to buy the final product from good local restaurants.
Yeah, pho from scratch...so simple. Just like gumbo.
This post was edited on 6/21/16 at 12:44 pm
Posted on 6/21/16 at 12:36 pm to SouthboundTiger
quote:
My knife was plenty sharp, it's a shun that's only a few months old and trust me I know how to put and edge on that thing.
I screwed up by not wetting the blade enough, the rice is the stickiest shite you've ever dealt with.
Keep your blade clean, and wet your hands a bit helps when putting rice onto nori.
Posted on 6/21/16 at 12:36 pm to Jones
plain and simple, get the sushi press mold from amazon for like $7 ... it's called a Spam press
it's what I used during last year's food challenge ... pretty sure the ingredients were: ribeye , cucumber, fruit cocktail, wasabi peas. (ribeye was thinly sliced carpaccio style, and fruit cocktail was puree'd and then dehydrated like a fruit roll-up)
sushi press
box sushi is one of my favorites, especially when made at home as I can control the amount of ingredients
it's what I used during last year's food challenge ... pretty sure the ingredients were: ribeye , cucumber, fruit cocktail, wasabi peas. (ribeye was thinly sliced carpaccio style, and fruit cocktail was puree'd and then dehydrated like a fruit roll-up)
sushi press
box sushi is one of my favorites, especially when made at home as I can control the amount of ingredients
Posted on 6/21/16 at 12:42 pm to Jones
quote:
you entered the thread insulting the OP saying it would be better to spend $20 at a sushi restaurant
I asked a question to the OP:
quote:
Did you find the cost of ingredients and time to make them was a worth it for the final product?
I then followed it up with a statement that is true for me and my expectations of sushi. I admit I miscounted the rolls. I should have put $45-$50 instead of $20.
quote:
Looking at the type of rolls and quantity, you are probably spending $20 in a restaurant for a better final product
quote:
have since been digging yourself out of a hole you dug.
I hardly feel I dug a hole for myself. This topic really isn't that important that I must salvage my food board rep.
I stand by what I said and did not insult the OP. In fact, I have certainly tipped my hat to him for attempting to make homemade sushi, as I imagine it is something some try once, and that's about it.
Posted on 6/21/16 at 12:42 pm to Got Blaze
quote:
Got Blaze
You've got serious skills. That's a beautiful looking plate
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