TexasCHLforum.com

G26ster wrote:

mojo84 wrote:I'm not going to eat those parts from any animal, at least knowingly.

But you do eat things that come out of a chicken's butt?

I always find it amusing when "conventionally ok" things are given further thought.
Think about beef or pork or poultry... why are these sources of protein any less "yucky"?
Answer: Just because they're accepted. They've been sanitized for us before they reach our kitchen.

I've only ever opened a fertilized egg once. It put me off eating eggs for a while. Was quite the shock. But by the first time I butchered a deer, the realities of where my food comes from had already sunk in. The fresh, smoked, never-even-refrigerated venison shoulder we ate that night was excellent.

Nowadays, pretty much any part of a pig is fair game for eating. The Chinese can even make the ears and stomach linings tender and tasty. I generally avoid organ meat, mostly for texture reasons. Something about involuntary musculature I find grainy and unappetizing.

If you're put off by Uni, then definitely DON'T try Shirako. Taste was interesting (in a culinary sort of way), but the texture was wretched. . "No, I don't want that second piece, you can have it, thanks."

ETA: Adult innuendo warning about that Shirako link. Language is not bad, but innuendo is very adult. Mods: Feel free to delete if inappropriate.

TheCytochromeC wrote:Not too shabby! I've "made" sushi a few times myself. Are you using a single edge knife? Anyone got a source for good fish? The best fish I've found in the area is unfortunately accompanied by the biggest jerk in the area as well.

Super H-Mart is the easiest place to get a wide variety of fresh fish.
Along the back row of the store they have a section of prepared fish, cleaned, trimmed and ready for rolling or eating as sashimi.
I have had good luck at my local Krogers, actually. I have a good relationship with the seafood folks. They let me know what days they receive deliveries and what's the freshest. I always ask them to take the freshest fish out of the back fridge, never from the display case. Salmon is usually easy to find, tuna too. On salmon, it's worth the extra few bucks to buy the "natural" stuff, rather than the "farm raised". I find the flavor difference to be noticeable. Of course crab stick is cooked and pre-packaged. easy to find anywhere. For the less mainstream stuff, H-Mart is the best choice, IMO.

Nice job RA.!

We make a lot of sushi at home... The kids enjoy salmon and cream cheese rolls too.
WifeGBiv likes crab stick with fresh and/or roasted vegetables (asparagus works very nicely in a roll).
I'm a pretty lazy sushi-chef, not caring much about what it looks like on the plate. But, here are a few tricks I find handy.
1. Rice matters. Use a good quality rice, never Uncle Ben's
2. Vinegar improves the taste. Sushi rice is always coated with "sushi rice vinegar". Just enough to wet the rice, be sure to mix thoroughly. I didn't think it changed the taste any, until I finally tried it.
3. I like to use the back side of a wet (water) tablespoon to smooth the rice into a thinner, wider sheet. This lets me use less rice per roll, saving calories and reducing the proportion of "plain" rice to flavorful fish. As the spoon dries you can see the rice starting to stick to it. I just rinse the spoon in a small bowl of water and keep spreading until I get as close as possible to a rice layer that's one grain thick (or close enough). If you like a lot of rice, skip this suggestion

Next time you're over in the 35E/Carrollton area, be sure to check out Super H-Mart. Lots of fresh prepared fish ready for rolling and all the fixin's and sauces.

LOVE Uni. Family HATES Uni
Another favorite at my house is Masago. I like mine with a quail egg, but we skip the egg for the kids.
Easy enough for the kids to make themselves.



Have fun!