Text 34351, 108 rader
Skriven 2013-03-03 16:21:32 av Janis Kracht (1:261/38)
  Kommentar till text 34328 av MICHAEL LOO (1:123/140)
Ärende: fish of university 195
==============================
Hi Michael,

> Even the best premade supermarket sushi won't compare
> to fresh cut, but this was not of the best and at a much
> lower standard than I have come to expect from the brand.

Understand :(

> Tasteless.. certainly not fresh.  In Binghamton
>> there was a good sushi restaurant, and I was surprised that in Ithca,
>> the Sushi restaurants weren't as good.  I attrbute that to rush job
>> they do to accomodate the college population... that, or it's college
>> help making the sushi :)

> Probably more the former than the latter. I'd guess that
> college kids - once they've learned the rice preparation
> and the knife skills - would do fine.

Yes, agree there.  When Cornell starts the semester and all of the students are
"in town"  the restaurants are transformed into mad-houses (G).  Good luck even
getting a decent pizza.. it's that crazy downtown.

>> love making shrimp sushi since I always have easy-peel frozen shimp in
>> the freezer.  My grandboys love sushi and it's one of the few things
>> they can eat without problems with allergies. They also like like
>> veggie sushi with avocado, vinegared carrot sticks, seaweed and
>> cucumbers.

> I risked life and limb and ate an ama ebi from Wegmans
> the other day. It was a previously frozen Asian tiger,
> so probably bad for me. Tasted okay but was a little
> stickier and slimier than a fresh shrimp would be. I
> presume you make shrimp sushi from steamed shrimp?
> Veggie sushi with avocado can be pretty nice.

Steaming them would be good, but I do tempura shrimp.. I stick a toothpick in
the shrimp to keep it from curling when cooked.  Dip them in the tempura then
in peanut oil. I pull the toothpics out and they're ready for the sushi.

>> high on that list. Speaking of ground meat, what do
>> you think of the European scandal with pig, horse, and
>> donkey being found in packages labeled beef? Haha to
>> you all is what I'm thinking.
>> Well seeing as how I'll probably never get to Europe I can say the
>> same as you :)

> Now that trichinosis has been eliminated in the first
> world, it shouldn't matter too much - and if you are what
> you eat, I would have to be a 1500-lb steer by now.

hehe same here.. though I try to stick with grass-fed beasts, you can't always
find really good roasts.  I guess first choice goes to the restaurants.  I did
luck into a really great ribeye roast at Wegmans in Ithaca last month..  Geez,
was that good - and expensive.  Unfortunately I didn't see anything like that
when I put in my order with the co-op.

> Oddly, through the '70s into the '90s I hardly ate
> beef at all, saving it (in a relatively ecologically
> sound way) for special occasions; made up for it this
> millennium, though.

I don't think I could stay away from it.

> The Greeks do it all the time. They also do other things
> all the time that I wouldn't consider doing myself.

:)

==Vinegard rice (sumeshi)==
4 cups

From Easy Sushi by Emi Kazuko

1 3/4 cups sushi rice
1 piece dried kelp (about 2" square) 3 tablespoons rice wine Vinegar
2 1/2 tablespoons sugar
2 teaspoons sea salt

Put the rice in a large bowl and wash it thourougly changing the water several
times, until the water is clear.  Drain and leave in the strainer for 1 hour.
If short of time, soak the rice in clear cold water for 10-15 minutes, then
drain.

Transer to ha deep heavy-bottom saucepan, add 2 cups water and a the dried
kelp.  Cover and bring to a boil over high heat, about 5 minutes.  Discard the
kelp.

Lower the heat and simmer covered for about 10 minutes or until all the water
has been absorbed.  Do not lift the lid.  Remove from the heat and leave still
covered for about 10-15 minutes.

Mix the rice vinegar, sugar and salt in a small container and stir until
dissolved.

Transfer the cooked rice to a large shallow dish.  Sprinkle generously with the
vinegar dressing.

Using a wooden spatula, fold the vinegar dressing into the rice.  Do not stir.
While folding, cool the rice quickly using a fan.  Let the the rice cool to
body temperature before using to make sushi.

===

Take care,
Janis

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)