Sushi includes Rice

On 2/28/2011 5:38 AM, Dan Abel wrote:

That's right! I used them when I was on the mainland. It's an entirely
appropriate name for that item since you scrape with it. Most of the
local folk here wouldn't know what to call one of those things, maybe
"huh?" Those things that you use to turn things in the frypan should be
called turners, not scrapers.


I don't make pancakes either so I'm gonna have to come up with another
name for that thingie. I sometimes will eat half a pancake so you could
call me a pancake-eater or more correctly, a demi-pancaker. :-)
 
On Mon, 28 Feb 2011 00:04:26 -1000, dsi1 wrote:

Yeah, the term "pancake turner" came to me late in life too. Growing
up, we had metal spatulas and rubber spatulas which were entirely
different tools. Context is everything, so I knew I wasn't going to
use the metal spatula to scrape cake batter out of a bowl.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Feb 28, 12:25?am, dsi1 wrote:

Oh no! No stirring of the rice. That would ruin it. You need to buy a
Shamoji (rice paddle) and use that to lift the rice to about 12" above
a large wooden bowl and then let it drop through the air, back into
the bowl. This is what cools the rice and prevents it from being
mashed from stirring. After lifting the small mound of rice from the
bowl, you gently vibrate the paddle, causing the rice to fall like
rain into the bowl. When moving the rice, always lift and deposit it
again with no force. The difference between doing it this way and
others is remarkable.
 
On Feb 28, 9:53?am, George wrote:

There are types of nigiri that incorporate seaweed into the pieces.
Actually, there is no "rules" for making sushi. One can put chocolate
cake into a piece of Gunkan-maki, (as much as the thought grosses me
out), and some people may like it.

I prepare one type of nigiri that uses nori that has been chopped very
small and layered on the rice before topping with the netta. The nori
is mixed to a very thick sauce with hot peppers and then applied to
the rice. It's damn good!
 
On 2/28/2011 4:24 PM, Alfie wrote:


True enough but what I was referring to was a strip of nori used to hold
the burdock pickle or whatever to the rice. My favorite gunkan
("battle-ship" believe it or not) is stewed octopus.

--


James Silverton, Potomac

"Not": obvious change in "Reply To"
 
On 2/26/2011 12:31 PM, sf wrote:

The crust is the best part of a good pizza.

I was working in another state a few weeks ago and one person wanted to
go to an a pizza buffet place (never heard of one either). I think it
was called Cicos or something and appeared to be some sort of industrial
franchise. It made *any* school cafeteria look good.
 
"Omelet" wrote in message
news:o[email protected]...

See if you can find the Schar's. You can get it online if you can't find it
in the stores. It's a very thin crust but superior to anything else we have
tried. If you like a thick crust, the Namaste mix is quite good. It has
savory seasonings in it. It's easy enough to make. I just like the Schar's
a lot better.
 
On Feb 28, 6:09?pm, James Silverton wrote:

Man, if the octopus is cooked and tender, I'd love it too. I haven't
found any raw that I cared for. Too chewy for me.

My addiction is to one of the very common types; Eel. If they put
some eel into it, I'll eat it every time. That and the Gunkanzusi
Ikura!!!! I can eat the large Salmon Caviar by itself or on anything.
I love the stuff. Like some folks like Uni (Sea Urchin Gonads). I've
tried Uni twice and just never developed a taste for it.
 
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