by "Highlander-Datsuns are Forever" (jamesbowland)
Published 06/30/2017 at 15:38
by "Highlander-Datsuns are Forever" (jamesbowland)
Published 06/30/2017 at 15:38
Tags: Food
STARS: 2
Sit back, relax, and take it all in.
"CaptDale - is secretly British" (captdale)
06/30/2017 at 17:51, STARS: 0
Thanks, now I want sushi
"Frank Grimes" (FrankGrimes)
06/30/2017 at 20:17, STARS: 0
Why do you like sushi? Everytime I have had it I try to like it. I like seaweed suchi rice wasabi soy sauce nearly all the compliments to sushi except the fish never tastes like anything. I once made kung pao chicken and made sushi rolls with it and it was great.
"Highlander-Datsuns are Forever" (jamesbowland)
06/30/2017 at 20:27, STARS: 0
I think it is a thing that you like or don’t like maybe? I actually like the texture and light flavor of the fish, it’s kind of exotic. I normally eat cooked salmon, cod, and halibut but for obvious reasons don’t just eat raw salmon from behind the counter at safeway. Sounds like you would probably like other traditional Japanese food like teriyaki, tempura, etc... Sushi is just a small part of japanese cuisine.
I once tried escargot, fuck that. It was gross, just rubbery pieces of clam like meat soaked in garlic and butter.
"Frank Grimes" (FrankGrimes)
06/30/2017 at 20:34, STARS: 0
yeah I love a lot of japanese food yakisoba, okonomiyaki, yakitori ,tempura miso, etc but I guess me and sushi are not meant to be friends. I dont even want to try escargot! I just know I wont like it as ignorant and lame as it sounds but I guess I should try it at least once. I mean snails!
"Highlander-Datsuns are Forever" (jamesbowland)
06/30/2017 at 20:35, STARS: 0
Snails is one thing I think I would pass on unless actually in france and had it prepared by a french chef who know what they were doing.
"Frank Grimes" (FrankGrimes)
06/30/2017 at 23:28, STARS: 0
That seems reasonable I bet with snails there is a fine line between done well and totally crap.
"VajazzleMcDildertits - read carefully, respond politely" (vajazzlemcdildertits)
07/27/2017 at 04:27, STARS: 0
I have had escargot before from various places and while it is much better at fancier digs, the texture is a bit chewy and sometimes there is a bit of grit or something on them regardless. Sort of like eating shellfish that’s been overcooked. Honestly, if you give it a pass it’s not like it’s some life changing event.
Also, I don’t know if you live anywhere near the coastal regions, but sushi fresh has a completely different taste than sushi inland. Even on ice for 12 hours changes the flavor. If you’ve tried that, then there are always the rolls with the cooked fish on it, not the raw stuff. Sushi is technically the vinegar rice, anyway.
"Frank Grimes" (FrankGrimes)
07/27/2017 at 14:49, STARS: 0
You seem to know your way around food. As a person who loves food cooking food learning about food RESPECT. Yeah escargot is not one of those things I think there is any chance I will like to eat. And yes again I haven’t really had good sushi. I really enjoy eating seaweed and rice but the fish usually just doesnt have much flavor which is a let down. I will have to try the good fresh stuff one day. I actually had friends over and made sushi myself and knowing I dont really think its all great I made i think it was kung pao chicken and put it in the sushi and it was great!
"VajazzleMcDildertits - read carefully, respond politely" (vajazzlemcdildertits)
07/27/2017 at 15:09, STARS: 1
I’m nae an accomplished foodie. I’m somewhere between Jim Gaffigan’s “I love to eat cause I’m a fat boy” and Gordon Ramsay’s “THIS STEAK IS SO RARE I’D MOUNT ITS HEAD ON MY WALL” but I have tried lots of things and I love and respect nearly all food.
And kung pao chicken stacked up in rice nigiri style or even in a roll with nori sounds pretty damn good.
"Frank Grimes" (FrankGrimes)
07/27/2017 at 15:13, STARS: 0
haha. yeah I woudn’t even know what to say to someone to establish my foodie cred. I just love to eat good things and I know how to tell good food from bad and I usually want to eat good things and attempt to do a better job cooking than most restaurants.
musubi is another wierd mutation of sushi its terriyaki spam on top. I liked it except the spam is too salty and has a wierd texture.
"VajazzleMcDildertits - read carefully, respond politely" (vajazzlemcdildertits)
07/27/2017 at 15:26, STARS: 0
Musubi has a layer of sweet sauce between the rice and the spam to mitigate the salt, and you have to take a bite with a big chunk of rice to balance it out. Spam is inherently too salty IMO, and nobody does it, but Spam lite cuts that sodium and salt intake by over half and I think marginally improves the flavor. But it’s not for everyone, even though I quite enjoy it.
I have found that Spam’s texture improves if you sear it in a pan, even though it’s edible straight from a can I would not prefer it that way. When the edges are crispy and it’s sliced slightly thinner it takes a much more pork like feel.
I remember one time I ordered Spam Moco Loco from a Hawaiian place, and the server actually said “ugh” when she set the plate down. I found that entertaining as hell.
"Frank Grimes" (FrankGrimes)
07/27/2017 at 18:44, STARS: 0
I browned the spam in a pan and then added some teriyaki to form a glaze. I think I might have cooked the spam too much the texture was really odd. I made them into rolls with rice about as wide and long as the opening of the spam can and wrapped in the nori with the spam on top I really like sushi rice and nori so I made sure to have a lot of each. I need to try it with the low salt spam next time.
"VajazzleMcDildertits - read carefully, respond politely" (vajazzlemcdildertits)
07/27/2017 at 19:03, STARS: 0
Spam starts out soft and then as you sear the outer edge becomes crispier and crispier, transitioning from a squishy patty into something extremely crispy, ending in what is basically a thick chip texture all the way through, which feels like bacon with Down’s. Musubi you cut about 1/4 inch think, but if you’re wrapping it in rolls I suggest that you take that 1/4 inch cut, sear lightly on both sides for a few minutes tops just to color and crisp up the corners, and then cut into lengthwise strips for easier rolling, so you can mix with the rice inside the nori.