sushi, slightly inappropriate

lowercasebill · February 2008

last nights london broil

eggged asparagus

finished

accomanied by

this was beef and asparagus maki but i shall call it big green egg roll :laugh: :laugh: :laugh:

Essex County · February 2008

Haha! It took me almost a minute to figure out the title! I was just looking at that nice london broil and the well made sushi and the nice bottle of saki and...anyway!
Paul

WooDoggies · February 2008

Wow! I think I could eat a dozen of those... very original! I have saved your post. Cheers!

John

JLOCKHART29 · February 2008

Very nice bill. I'm actually quite fond of of the stuff. Never thought of doing that and the pics are great! If I'm looking right there is no raw fish in yours right? Never had sake. Whats it like? For a southern redneck biker cowboy I consider myself cultured but not that much!

Beli · February 2008

Wow.......not inappropiate at all.............great stuff.......to the last detail of the sake glasses. and to tell you the truth......the lightest & most nourishing post on the forum for a long time.......... :laugh: :laugh: :laugh:

lowercasebill · February 2008

no raw fish in that one. just egged london broil egged asapragus sushi rice and nori [seaweed wrapper] which is actually "algae paper' sake is more a rice beer [no carbonation] as opposed to a rice wine. available in very dry to sweet, cheaper ones are served warm and dryer ones seved cold. however i don't give a ....if it is cold out i heat it and if it is warm i serve it cold. best bet is to go to the store and pick up some gekkeikan
http://www.gekkeikan-sake.com/
and experiment. it has alcohol in it how bad could it be.
sayonara
bill

Nature Boy · February 2008

Looks mighty appropriate to me Bill! Gorgeous.
One of my goals after getting settled back into the house is to have sushi making become a regular event. The missuz got me a nice inspirational book for Christmas, and I can't wait to roll up my sleeves. As you have shown, the sky is the limit for possible innards. And the process can easily be combined with various grilling on the egg.

So...do you use the traditional "hangiri" bowl for mixing and cooling your rice? Or can I easily get along without this item?

One of my first rolls will involve squid, green onions and chinese mushrooms ...though beef is on the short list after seeing your post! Also wanting to so something with pulled pork along with something green and crunchy.

Did it take much practice to get those rolls lookin so nice?
Thanks....and cheers!
Chris

lowercasebill · February 2008

thank you . the sake cups are from a set of six , all different. could not pass them up.

JLOCKHART29 · February 2008

Checked the link. Looks like I'm afixing to get me some culture!

lowercasebill · February 2008

http://www.korin.com/models.php?cat=78&subcat=163&df=&catname=Sushi%20Bar%20Items&subcatname=Hangiri%20and%20Spatula

the hangiri is about the only thing i do not have. i just use a large mixing bowl and a small fan [or outside in the cold wind today] works fine just watch for the sheen on your rice as you add the vinegar. not too much practice just cover the bamboo rolling mat with plastic wrap keep the knife and your fingers moist. honestly, just the fact that you tried it is the key.
check out the NOBU books on amazon .
for those that do not know ...sushi means 'vinegared rice" it can be made with julieanned cucumber 'kappa maki' cooked shrimp [use skewers to keep it straight ] 'ebi maki" fake crab 'kanni maki' etc it does not have to be raw fish.
pulled pork on the inside rice on the outside skip the nori and use heated bbq sauce instead of soy to dip. and call it 'redneck sushi' ? sounds good to me.

lowercasebill · February 2008

i have books and links when you are ready. the eggs roots are in japanese cooking so why not some japanese drinkng to go with .
will do yakitori on the egg soon and post pics easy fun and the japanese equivelant of picnic food [hamburgers and hot dogs] been a big hit at the 2 eggfests i have cooked at .

stike · February 2008

see how long it takes you this time to figger it out.
ready... set... GO!

(last time i posted these they actually deleted the thread... can you believe someone complained about a frikkin CARROT?!?!?!)

Boatman · February 2008

Love that stuff...got any leftover? I'll be right there! :evil:

TomM24 · February 2008

Wow thanks for the flashback. I went to Muhlenberg college in Allentown PA.I had a botany prof who collected interesting veggies. Those were the days!

Unknown · February 2008

Peter peppers. (Habanaros) And really hung carrots!

[Deleted User] · February 2008

Jeff-
Are those peppers the things Giada is working in your avatar? :pinch:

Sundown · February 2008

Are you going to get into Jeff? I think you might. First time I saw peter peppers (thanks SU) was in Arkansas many years ago in a restaurant that showed you you meal before it was cooked. They put the peter peppers in a rice dish as I recall. Hotter than hell! Loved them.

Sundown · February 2008

Are you going to get into TROUBLE Jeff? (Complete the sentence you nitwit!)

axpro · February 2008

HAKUTSURU!!!!!!!

Last time the missus nad i went for sushi, I asked for an "Asahi", which is a japanese beer, the server thought i said "A Saki" and brought me a bottle of hakutsuru and a single cup.

She must have figured i was a lush... didn't stop me from drinking it though.

stike · February 2008

it's a food pic on a food forum. those are real peppers.

(i'm not surprised, by the way, that you loved them. not that there's anything wrong with that!)

Unknown · February 2008

That was just nasty! ;>) Not that it matters here on a food forum. I have some seeds for peter peppers in the freezer. I may start a set a little later in the spring.Maybe make a relish for your Fred's Frank if you're a good boy.

stike · February 2008

i love it when you talk dirty, sailor!

sushi, slightly inappropriate

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