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Posted on 6/21/16 at 2:09 pm to Degas
I got second place in that challenge because of that plate....
I make it at home often, and I do ok with the rolls, or poke bowls but I'm so inconsistent on the rice.
What's everyone's process?
I make it at home often, and I do ok with the rolls, or poke bowls but I'm so inconsistent on the rice.
What's everyone's process?
Posted on 6/21/16 at 2:57 pm to LSUZombie
quote:
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.
Key here is get the fish from someone, because if you've ever been Tuna fishing you know that you can gorge yourself at sushi restaurants for a solid month for the cost of one offshore fishing trip. If OP caught these YFT, then he most certainly paid out the arse for that sushi he made.
Posted on 6/21/16 at 3:07 pm to DirtyMikeandtheBoys
I love making it at home, mostly cause of my kids.
I made a Lafiette Roll once... Tempura Speckled Trout, Flat Fried Shrimp, Lettuce, Jambalaya (instead of rice, Rolled Battered and Fried... It was preposterous
I made a Lafiette Roll once... Tempura Speckled Trout, Flat Fried Shrimp, Lettuce, Jambalaya (instead of rice, Rolled Battered and Fried... It was preposterous
Posted on 6/21/16 at 3:39 pm to DirtyMikeandtheBoys
quote:
If OP caught these YFT, then he most certainly paid out the arse for that sushi he made.
Paid for by the company baw! Nothing out of my pocket
Posted on 6/22/16 at 10:32 pm to nguyt518
quote:
A trick is to dip the knife in some water before cutting into the rolls.
Not just a trick, but a certainty to save $800 on a sushi knife.
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