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For the record, "sushi" doesn't necessarily mean "raw fish." Sushi just consists of vinagered rice combined with fish, meat, or some sort of topping/filling that can be cooked or raw. So while you could try to make the typical block of rice + slice of raw fish, you could also make a roll of some sort filled with vegetables/cooked ingredients.
As for the rice, well, rice steamers are everywhere, at least in most Asian households. To make sushi rice though, I think you're supposed to use a certain type of rice grain (short grains or something) as well as rice vinegar, not just your generic white rice. No clue on the rice balls, though I'd like to learn how to make them cuz they look so simple. There's nowhere I can't reach. |
This thing is sticky, and I don't like it. I don't appreciate it. |
I prefer mine cooked, though. =/ I am a dolphin, do you want me on your body? |
You don't like sushi? You should try steak tartar. I was speaking idiomatically. |
Do you mean like a salmon steak? Or do you mean beef? Because I think I could totally throw down on some raw beef.
I've never actually tried sushi, only sashimi...HATED it. Ask Minion. Most amazing jew boots |
Whats a salmon steak? You mean just a slab of salmon? I am not so fond of salmon, to be honest. Kinda too fishy-tasting for me. TROUT, though. Woooo. FELIPE NO |
What, you don't want my bikini-clad body? |
Well, that's true enough.
Sass, a boneless filet of fish is sometimes referred to as a "steak." You never did explain what steak tartar is, though. Jam it back in, in the dark. |
There's nowhere I can't reach. |
Just wondering, was this thread inspired by the SNL skit?
This thing is sticky, and I don't like it. I don't appreciate it. |
Returning to Minion's question about why it is not common for people to prepare sushi on their own:
I believe another reason is the fact that sushi-grade fish is more expensive than the regular fish you get at the supermarket. If memory serves correctly, there are only a few specialized farms and locations that fish, untainted by various wastes, can be procured. If you just make sashimi from the fish you get at the grocery store, you take several risks with various pathogens and wastes that the fish store. Salmon specifically has a problem with waste retention. The fat in salmon is basically a huge reservoir for all the chemical wastes that it consumes. And since obviously there is little demand, it does not look like sushi-grade fish operations are going to lower their costs that much. Not to mention that since there is low demand, many shops just don't stock the stuff. I am a dolphin, do you want me on your body? |
I have this theory that sashimi is actually safer than regular fish because of the strict quality control standards it undoubtedly has to pass.
Do you know if fish that is used for sushi is safe from mercury? I was speaking idiomatically. |
you can use long grain rice for sushi, but i heard someone say that it's not as sticky as short grain and so doesn't hold together well, as well as grains sticking out awkwardly. also, you use sushi-so, which is a combination of sake, rice vinegar and sugar i believe but you can buy the stuff pre-made these days or in powder form. What kind of toxic man-thing is happening now? |
How ya doing, buddy? |
For anyone who really wants to taste what sushi is, i recomend going to a japanese (althought one of the best places in sweden is owned by Filipinos) place that only has sushi. and ask the chef if you can watch when they make it, it's a experience.
Also dont buy pre-made sushi from supermarkets, you might not feel any diffrence the first time, but when you start to eat more sushi you realize that it's pure shit. For me I had ate it so much that it lost it's touch. So im building that "hype" up before i waste lots of money on unagi, toro, ika and all the other taste bombs. no homo |
LoL. Sushi elitists. Now I've seen everything.
Hey, I got news for y'all. It doesn't matter what the hell kind of rice you use, as long as it sticks, ok. Also, wrapped or pre-packaged sushi is the same damn thing as sushi that is served right in front of you. Maybe y'all should stop buying sushi from Shop-Rite. Jam it back in, in the dark. |
Has Megalith always typed with a slight southern drawl... y'all?
There's nowhere I can't reach. |
Love sushi with wasabi.
This thing is sticky, and I don't like it. I don't appreciate it. |
so you love all sushi :P?
Megafag is just sad that chinese people cant make good sushi. How ya doing, buddy? |
Does anyone know where I can get a good sashimi reference? Like, with pictures and stuff.
Most amazing jew boots |
http://www.foodsubs.com/Rice.html#glutinous%20rice
There's a description of the kind of rice you would want for making sushi/rice balls/azn stuff. If you can't get ahold of that, short grained should do the job. If you want to make rice stickier than it normally comes out, try putting it in a pot with a little more water than is called for and cook it for a little less time that recommended. I usually do that to keep my jambalaya from drying out while sitting in the fridge as leftovers. http://en.wikipedia.org/wiki/Rice#Cultivars There's another site you can check out to read about some different kinds of rice. And, to the thread's subject itself, I've had sushi a few times and didn't really enjoy it. What kind of toxic man-thing is happening now? |
I love sushi, but i grew up on the stuff, so that's a given. Although im not crazy enough to even dream of touching fugu, whoever does IMO are nutcases.
Unagi is were it's at. FELIPE NO [ "Talisman" ] |
I love pretty much all sushi. My favorite is spicy shrimp/salmon/tuna rolls. I love the spicy stuff. I could eat any of the other rolls, too.
What, you don't want my bikini-clad body? |
For you sushi lovers...
Sushi's not really an everyday food for me; there's supermarket-quality and then there's eating at a real sushi bar... big difference. The earlier being lunch for couple days a week, the latter being for special occasions. Jam it back in, in the dark. |
I don't eat sushi much. If I ever go to sit-down restaurants that have it available (read: buffets), I may get some. I'm not a sushi aficianado; I only like the most basic wrap with the fish and the rice, aka plain. I stay away from anything containing more vegetables and "stuff."
There's nowhere I can't reach. |
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