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joeyarkenstat02
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41 - 01-21-2009, 15:49
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now i'm kind of excited to do this

sunday night i think i'm gonna make it happen
 
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FngrBANG
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42 - 01-21-2009, 15:49
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rotso ruck
 
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slogg
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43 - 01-21-2009, 15:51
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Ive made sushi before, it was excellent

but yeah I didnt want to **** with raw fish, imitation crab california rolls all the way
 
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FngrBANG
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44 - 01-21-2009, 16:00
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I was thinking just carrot, avocado, and bambo chute or some other triple-combo
 
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187eagle
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45 - 01-21-2009, 16:20
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freezing something for a week isnt going to kill everything
 
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DV
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46 - 01-21-2009, 16:28
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Made sushi the other night.... Honestly of all the things you can **** up, you CAN'T **** up the rice.

Make good Rice, make good sushi. (In reality the word "Sushi" refers to the Rice, and nothing else.)

If you're using a rice cooker, wash the **** out of your rice until water runs clear, then only use a 1 to 1 ratio when cooking it in the rice cooker. After its done, take it out.

Microwave - 2 to 1 Rice Vinegar to Sugar (example 2 tablespoons of Vin to 1 Tablespoon Sugar.)

Take that out when it's done and slowly pour it over your rice. Then take a rice spatula (oh it's best to do all this in a big wooden bowl if you have one, if not a big ass glass bowl will work.) and use your rice spatula to "cut" the rice, don't fold it or "mix it..." Cut it so make slicing motions through it with the spatula as you use a paper plate to fan it cool. Don't put it in the fridge, just fan it to room temp with something flat while you slice it.


After that.... nothing you have sushi rice. Ta da.


Remember to have a little bowl of water with a little rice vinegar mixed in, next to you to dip your hand in before going to grab rice, or that **** will stick to your hand like concrete. Also if you plan on making the rice before you're ready, put a damp towel over that bowl and leave it someplace "cool" that isn't your fridge till you're ready.
 
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Last edited by DV; 01-21-2009 at 16:32..
HelenKeller
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47 - 01-21-2009, 16:29
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Quote:
Originally Posted by FngrBANG View Post
I was thinking just carrot, avocado, and bambo chute or some other triple-combo
pears have no business in that
 
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FngrBANG
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48 - 01-21-2009, 16:31
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If you're referring to the avocado then it's more closely related to a banana. If you're referring to the bamboo chute...well, I dunno.
 
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HumDumpin
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49 - 01-21-2009, 16:33
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As far as 'sushi grade' fish goes - my friend's father would always bring him deep water fishing for Tuna and Swordfish, at one point they were approached by a guy acquiring fish for sushi bars in NYC. He sold one biiiig ass tuna for $10,000 cash without stepping foot off his boat.

I assume the guy trucked the fish into the city and prepped it for use the very same day.
 
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henry
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50 - 01-21-2009, 16:33
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Quote:
Originally Posted by Kurayami View Post
Step one: Buy raw fish

Step two: Be more concerned about being trendy than the way something actually tastes

Step three: Roll raw fish in seaweed. Eat it. Tell all of your friends that you are even trendier than they are because you not only eat sushi, you make it.
Kura prefers his meals like this:

 
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DV
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51 - 01-21-2009, 16:35
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Yeah that's my only problem with homemade sushi.... I'm in Montana so finding sushi grade fish is kind of a *****.

but it can be done, and I've done it... Just takes luck and timing.
 
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nigafool
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52 - 01-21-2009, 16:35
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Quote:
Originally Posted by FngrBANG View Post


If you're referring to the avocado then it's more closely related to a banana. If you're referring to the bamboo chute...well, I dunno.
sigh
 
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FngrBANG
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53 - 01-21-2009, 16:36
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Maybe I'll just use some fresh lake bass that I'm always catching
 
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Phydeaux
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54 - 01-21-2009, 16:41
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Quote:
Originally Posted by 187eagle View Post
freezing something for a week isnt going to kill everything
I didn't think freezing could kill any bacteria, only slow/stop its growth. But according to previous posts, it does.

Personally, I think the issue of mercury in tuna poses a more serious health risk if eaten regularly.
Mercury levels in fish rises as the fish gets older, tuna are among the longest living fish in the ocean.
Most tuna has mercury levels over the FDA safe level.
 
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DV
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Old
55 - 01-21-2009, 16:42
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FDA can eat my ass out.
 
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joeyarkenstat02
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56 - 01-21-2009, 16:43
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Quote:
Originally Posted by FngrBANG View Post
Maybe I'll just use some fresh lake bass that I'm always catching
i don't think i have ever tried or seen bass sushi

you could be onto something
 
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nigafool
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57 - 01-21-2009, 16:44
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freezing fish kills parasites, not bacteria

bacteria stops growing, though, and bacteria creates toxins as it matures.
 
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Phydeaux
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58 - 01-21-2009, 16:46
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ah, gotcha.
 
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