Something Delicious

[Sachita]

you mentioned maki rolls and nori in another thread. Lets talk about that. Nori is great for you and so many recipes. How do you make your sushi rice?

anyone know how to make good hon dashi with msg?

[Sun]

Originally Posted by Sachita

you mentioned maki rolls and nori in another thread. Lets talk about that. Nori is great for you and so many recipes. How do you make your sushi rice?

anyone know how to make good hon dashi with msg?

Sushi rice, rinse 3x in cold water. Cook 1C rice to 2 1/2C water. When it is hot I toss it in a wooden bowl with a wooden spatula (the Japanese Chefs are very specific about not using metal with rice) let it cool down a bit. Then I toss in a little Mirin. At room temp it is ready to roll.

What I have noticed over the years is that sometimes I have to adjust the water depending on the type of rice that I am using and altitude. Trial and error.

I love Nori and eat the strips as a snack. I also add it to soups.

Whenever I have made Dashi I buy the dried flakes in an Asian market. In SF I was spoiled being near Japantown. Do you mean with MSG or with no MSG?

[Corkey]

Originally Posted by Sun

Sushi rice, rinse 3x in cold water. Cook 1C rice to 2 1/2C water. When it is hot I toss it in a wooden bowl with a wooden spatula (the Japanese Chefs are very specific about not using metal with rice) let it cool down a bit. Then I toss in a little Mirin. At room temp it is ready to roll.

What I have noticed over the years is that sometimes I have to adjust the water depending on the type of rice that I am using and altitude. Trial and error.

I love Nori and eat the strips as a snack. I also add it to soups.

Whenever I have made Dashi I buy the dried flakes in an Asian market. In SF I was spoiled being near Japantown. Do you mean with MSG or with no MSG?

I do my rice until it is clear, 7+x.....

[Sun]

Originally Posted by Corkey

I do my rice until it is clear, 7+x.....

Gee you are picky!

Any particular brands that you like? I know that we use a lot of Cal Rose in CA.

[Bit]

Maybe Navajo Pride is a trade name rather than a variety name? I didn't find them in the catalog, anyhow, and they have 79 varieties of spefically southwestern Native American common beans.

[Corkey]

Originally Posted by Sun

Gee you are picky!

Any particular brands that you like? I know that we use a lot of Cal Rose in CA.

Very, it's sushi!!! and I don't have any at the moment to tell you the brand...

[Sachita]

Originally Posted by Sun

Sushi rice, rinse 3x in cold water. Cook 1C rice to 2 1/2C water. When it is hot I toss it in a wooden bowl with a wooden spatula (the Japanese Chefs are very specific about not using metal with rice) let it cool down a bit. Then I toss in a little Mirin. At room temp it is ready to roll.

What I have noticed over the years is that sometimes I have to adjust the water depending on the type of rice that I am using and altitude. Trial and error.

I love Nori and eat the strips as a snack. I also add it to soups.

Whenever I have made Dashi I buy the dried flakes in an Asian market. In SF I was spoiled being near Japantown. Do you mean with MSG or with no MSG?

NO MSG! You can buy the hon dashi mixes but they all have msg. Or I can buy bonita flakes and make it I guess but even some of the bonita flakes have msg. You can really make good miso soup or many other recipes without it.

My sushi rice is ok. I have good days and bad days. lol But I don't use that much rice.

I love love Asian food

[Sun]

Originally Posted by Sachita

NO MSG! You can buy the hon dashi mixes but they all have msg. Or I can buy bonita flakes and make it I guess but even some of the bonita flakes have msg. You can really make good miso soup or many other recipes without it.

My sushi rice is ok. I have good days and bad days. lol But I don't use that much rice.

I love love Asian food

LOL I was confused because your post said with MSG but I figured that you meant with no MSG. This is a problem with Asian imports as is sodium metabisulfite. I really do not get it why this junk is in so many products.

Your best bet is likely making fish stock from scratch. I will search around for some more information on the dashi and see what I can come up with.

[Sachita]

there was this little cuban market in miami that sold dried bonita and salted cod. Bonita is common in South Florida. I use to find the most interesting things at this little market.

Here we have a small Mexican meat market and they get their meat from local mexican farmers. They are wonderful farmers btw that let cows eat grass because they know that is what the animal really needs, its lower and cost and a better product. I make a killer osso bucco or a few weeks ago got ox tails that fell off the bone. I love the way they cut and spice chicken for BBQ.

damn I'm hungry now but too sore and tired to cook. I just wilted some baby greens and threw it on top of left over yellow rice and black beans with some olives and little evoo. I'm still hungry. I wish I had an avocado.

[Sun]

Originally Posted by Sachita

there was this little cuban market in miami that sold dried bonita and salted cod. Bonita is common in South Florida. I use to find the most interesting things at this little market.

Here we have a small Mexican meat market and they get their meat from local mexican farmers. They are wonderful farmers btw that let cows eat grass because they know that is what the animal really needs, its lower and cost and a better product. I make a killer osso bucco or a few weeks ago got ox tails that fell off the bone. I love the way they cut and spice chicken for BBQ.

damn I'm hungry now but too sore and tired to cook. I just wilted some baby greens and threw it on top of left over yellow rice and black beans with some olives and little evoo. I'm still hungry. I wish I had an avocado.

I could eat avocados, mangos, pineapple all day if I could find them in good condition. This time if year is rough. I should probably live on a tropical island.

Sounds like you have a great Mexican market nearby. It is nice when beef is raised correctly, chickens too. I have had to battle it our with Chefs who use production factory chicken and expect me to produce a quality product with this. Once I experienced the farm raised local foods in the SF bay area and the cultural food revolution in Berkeley there was no turning back.

At least I see a movement backwards toward sustainable natural foods though this is taking longer than I anticipated. I am spoiled on coastal fish supplies that allow me to have access to plenty of fresh catch so that if I need a fish steak, fillet or bones for stock I can get them. In restaurant work I will save shrimp and lobster shells for stock. They can easily be ground up, packed up and frozen to make stock at a later date or if I have a lot on hand I make stock right away.

I love Tamarind broth and have been making Tamarind soup with frozen pulp, garlic, one small red thai chili, bok choy, Japanese eggplant and from there I choose a protein, it can be chicken, beef, shrimp. No protein works as well. The sweet sour saltiness of the soup broth is something that I have come to love.

[Daywalker]

I experimented with something tonight I wanted to do for a while.
Mrs Day loves Blackberry...so tonight I put about 1/2 cup
Blackberry preserves in with some Honey BBQ sauce,
a bit of Lea & Perrins and some spices like minced
onions, garlic powder n such. I soaked a couple
of New York steaks at room temperature in
the sauce and steamed the Brussels in
with some Garlic Lemon Olive Oil,
salt n pepper and onion powder.



Blackberry Steak ~