Posted on 05/01/2022 1:12:22 PM PDT by Jamestown1630
I bought some new gadgets and products recently. I think the most interesting was the ‘Sushi Bazooka’. There are lots of these available, but they all work along the same lines and make it much easier to fill and roll Maki Sushi, California Roll, etc. It doesn’t always come out as perfect on the first try as some videos make it look, but with a little practice it’s great. 'How Daily' shows how it works:
https://www.youtube.com/watch?v=Qe8GsJ3M4F0
I was introduced to this type of sushi by a Korean friend who calls it ‘Kimbap’. She made it with imitation crab (but the little 'salad' shrimps might be better for those who don’t like ‘Krab’), cucumber, pickled daikon, and strips of cooked egg (mix eggs as for scrambled eggs, spread a thin layer in a frying pan, and cook quickly so that when it’s done it’s like a big tortilla that you can cut into strips.)
And you must have the sear-your-mouth horseradish condiment, ‘Wasabi’, to go with it. The pickled ginger usually sold with Sushi is also very good, and in recent years I’ve found both the horseradish and the ginger in the Asian sections of many American supermarkets.
In a local health food store I found an unusual cracker. The century-old Inés Rosales company in Spain makes several types of these and they appear to be available in two sizes. They’re different from the crackers we’re used to – softer, and sort of halfway between a biscuit and a cracker, with unique textures and flavors, some savory and others sweet. These are available from lots of vendors online, and while they’re more expensive they’re worth it, especially for entertaining. Since they are softer, if you are going to serve them as an hors d’oeuvre, it would probably be best to wait until the last minute to apply any spread or topping that’s very ‘wet’.
We bought a Ninja air fryer last month, and so far we’ve tried two things in it – Brussels sprouts and steak. Neither turned out very well, but we’re assured that it takes some tweaking and practice to figure out, so I’ll have to do a progress report later. (One thing I really want to try in it is frozen onion rings, but for some reason our stores that usually have them - as well as French fries - have none. I’m not sure why – that kind of thing is usually out-of-stock around Super Bowl time, but normally available. This is the only extended shortage I’ve noticed since early in Covid when we couldn’t buy toilet paper, chlorine bleach or hand sanitizer.)
There’s a restaurant in Austin, Texas called ‘El Arroyo’ that is very popular for its Tex-Mex food, but most famous there and elsewhere for the ‘readerboard’ signs it displays outside. They do a different saying every day, many humorous, some mildly philosophical or even very sober. Over the past couple of years, they've gotten a lot of sign-mileage out of Covid:
https://www.youtube.com/watch?v=kDJhbvQnaFE
-JT
You had me at Sushi! Wish we had a decent Sushi Bar out here in the sticks.
Maybe I’ll open one? LOL!
That’s a good resource, thanks.
Well, that’s funny. That’s exactly what I planned on making today. I think it was originally posted here by someone and was originally a King Arthur recipe. (I’ll use pecans):
Whole Grain Cranberry Muffins
1 1/2 cups Whole Wheat Flour
3/4 cup quick-cooking rolled oats
1/4 cup buttermilk powder or nonfat dry milk
2/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh or frozen cranberries, chopped
1/2 cup chopped pecans or walnuts (optional)
1 tablespoon orange zest (finely grated orange peel)
2 large eggs
3/4 cup milk
1/3 cup vegetable oil or melted butter
Glaze
2 tablespoons orange juice
3 tablespoons sugar
*For a sweeter muffin, substitute 1 cup sweetened dried cranberries.
In a medium-sized bowl, whisk together the dry ingredients, then stir in the cranberries and nuts. Whisk together the orange zest, eggs, milk, and oil or melted butter. Add the wet ingredients to the dry ingredients, stirring until blended; don’t beat, or your muffins will be tough! Fill 12 greased muffin cups or paper liners about 3/4 full.
Bake the muffins in a preheated 350°F oven for 18 to 20 minutes, until they’re golden brown. Remove them from the oven, leave them in the pan for 5 minutes, then transfer them to a rack.
In a small saucepan or the microwave, stir together the glaze ingredients. Bring just to a boil, to dissolve the sugar. Dip the tops of the warm muffins into the glaze.
Yield: 12 muffins.
very tasty
use the craisins
We have a great little hole-in-the-wall at a mall here, a family operation. Every order is made on the spot.
My problem with it is that it’s almost never good the next day, so it pretty much has to be eaten the same day it’s made. I’ve been trying to think of techniques to over come that, like slightly damp paper towels over the layers in an airtight container, etc.
I never have leftovers when it comes to Sushi. ;)
Neither do I, but I was thinking of occasions when I’ve thought of making lots for a potluck or party. I guess you just get up real early...
I have fresh ones from Christmas in the deep freeze. I always buy lots just for muffins.
Cut into the fat edges before you cook it so it won’t curl up, or you could use a press, but that might cause sweating at first. We eat our steak medium rare, and I get the pan really hot, sear one side for about 2 minutes, flip it and sear the other side, then cover it and turn it off for a couple of minutes. Juices then collect, but both sides are a nice dark brown, and the pan juice can be poured over the steak, or saved to make gravy for another dish.
Thanks!
You’re welcome.
Nutella in Italy tastes so much better.
I looked up the lidl’s website and there are none near me.
The trick to not having the whites stick to the shells is to use older eggs. A few days makes a lot of difference. I boil mine, pour the water off, shake it around a little to break the shells, and then pour cold water over them. The shells come off nicely.
Yes, I generally hold eggs in the fridge for 2-3 weeks before boiling them.
Do not over fill the Pullman
I’ve read that another trick, if you want the yolks centered for deviled eggs, is to turn the carton on its side overnight before you boil them. I haven’t remembered to try it out, though.
El Arroyo is indeed pretty good stuff.
Do you mean their signs, or their food?
(I’ve looked at the menu, and it looks pretty good!)
The beef short ribs were so tough they were inedible and i cooked them 72 hours. The pork chops were no different than a sear and slow bake; ditto the steak. Do you have a favorite cookbook> Which foods are your favorites?
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.