Change the title of this thread or i keeel u
food D3monic "Can" Cook but Allergies Suck!
- Thread starter D3monic
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Looks good to me ...
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It's also the tipping point on stopping to cook ... it's about to be On.
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It's also the tipping point on stopping to cook ... it's about to be On.
Digging the meals and Smoked Thai Blend placement 
I agree, that heat is made for the family during cooking and after meal is ready time to pour on more for our tastes!Â
I agree, that heat is made for the family during cooking and after meal is ready time to pour on more for our tastes! 
ÂJoynersHotPeppers said:Digging the meals and Smoked Thai Blend placement
The Mystery Wine has a good taste and a little more heat to it, haven't tried the screaming banshee yet but I can assume that's a few notches up on the heat scale.Â
Just a tadD3monic said:
 I use Smokin' Banshee heavily.
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It's hot, sure, but it's one of the instances of heat that I like turnt up ...
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It's hot, sure, but it's one of the instances of heat that I like turnt up ...
Pretty. Somewhat inspiring, even ...
That's cool. It's kinda like a twist on the classic prosciutto and melon, with cucumber instead of melon. As sushi. Very cool.
Mind PHOTO-documenting the rice process on a future instance?
Sure, nothing special to it, I make 2 cups jasmine rice per directions, with some extra lime juice (though next batch will probably not be cilantro lime rice) once it's done (15 min) I leave lid on and let it rest for 10 min, mix 3tbs of rice wine vinegar and 2 tbs of sugar until sugar dissolves, slowly pour into rice while gently folding it and allow rice to cool while folding everyone once in a while. Then coat seaweed with it. I'll see if I can find the info link that I picked it up off of but I think it was a compilation of links.Â
Here's the links from my history tab on what I looked at to figure it out
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http://www.pbs.org/food/fresh-tastes/how-to-make-sushi-with-step-by-step-breakdown/
http://minimalistbaker.com/how-to-make-sushi-without-a-mat/
Here's the links from my history tab on what I looked at to figure it out
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http://www.pbs.org/food/fresh-tastes/how-to-make-sushi-with-step-by-step-breakdown/
ok, thanks ...
do yourself a favor and never look into what they go through for it in Japan ... it's "a thing," there ...
new workers spend like two years training just to make the rice!!!
thx.
do yourself a favor and never look into what they go through for it in Japan ... it's "a thing," there ...
new workers spend like two years training just to make the rice!!!
thx.
Âtctenten said:
Give it a try one day to surprise her. It's pretty easy, hardest part is dealing with the plastic wrap and towel but that will be solved once I get a bamboo mat. Really irritated about that because i've seen them a 1000 times at a various grocery stores around here and the one time I needed them none of the store I checked had them... not even the ones I verified online before stopping, tried 3 local groceries and Walmart. One of the grocery stores have their own in house "sushi" chefs making rolls all day and they still didn't have any. I'm like, where the fck did you get your mat then???
rolling a couple fatties tonight. thanks to d3 for reminding me to break out the maki matÂ