BrutulTM
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Can you describe what you mean by "shitty rice", "ok rice", and "amazing rice"?
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Gravy's Cooking Thread
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Can you describe what you mean by "shitty rice", "ok rice", and "amazing rice"?
Lanx
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sure dawg, whatever cajun w/o the cheese/cream would be cool, i don't mind buying a meal like that, but making it, i only really use cheese in lasagne
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Lanx
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haha yea cuckoo is the korean one, they make their rice cookers look like humidifiers, ha
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I just dont make the shit enough to justify yet another appliance for the rice cooking. Rice around my house is MAYBE once or twice a month. And even then sometimes I make my own stove top rice and roni which is flavored in some way with some stock or whatever. Stove top and pot has been my go to for plain rice and the method has been doing fine since I have been cooking it. I have that shit down to a science and it comes out 99% perfect. Now if I ate that shit every day? Sure, rice cooker makes sense.
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Pretty much the same boat. I make it if we're doing Oriental, making gumbo, or maybe I'll make Spanish rice if I'm doing Mexican, but it's not a mainstay that I constantly have to have on hand.
It's easy enough to do well and a non-stick pot. I can do two cups of good jasmine rice with aromatics, not always turns out wonderful. I think it's a cultural difference.
Lanx
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I'm sure it's probably going to be some excellent rice.i made sure my new one had jasmine setting
Koushirou
Log Wizard
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Asked for the Zojirushi as my housewarming gift and it was the best idea ever. I do cook a ton of stuff with rice, though, so I make good use of it. Think one of my favorite parts of using it vs. just making it in a pot is the warmer on it. I fucking suck at timing different parts of meals to finish around the same time, so it's nice that I can just always know to start the rice earlier and even if it finishes before I'm ready for it, it'll still be fresh and warm and perfect once I pop the lid. Super easy to clean and maintain. And I do appreciate the little jingles it makes.
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Lanx
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LiquidDeath
Magnus Deadlift the Fucktiger
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Lanx
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here's a bunch i marinaded and plan to freeze, chuck steak was on sale and a bit "tougher" than ribeye so i soaked it up in a tenderizing marindae
apple
asian pear
kiwi
(i don't like pineapple, but you can do that too)
and then just 1 onion/garlic/ginger
i just used a stick blender in a quart container, basically got to the rim.
then just threw it in with the beef along with splashes of soy and mirin
i used water displacement to get it mostly flat, i like it way it stores and "maybe" it has more surface area to marinade?
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Springbok
Karen
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Bought a cheap electric 22" flat top from amazon a few months ago - best cooking thing we've bought, by some margin. Smashburgers, Fajita's, cheesesteaks, even just bacon/eggs - clean up is nothing, can cook a lot at one time and the burgers are fantastic. Was only $114 or something too.
Sludig
Golden Baronet of the Realm
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Lanx
you ever make sushi at home? Number of years ago the wife had gotten me rolling kit, and I guess we're Valentine's I was going to go ahead and get the stuff to make it on Friday or Saturday. Was thinking maybe three or four types of rolls. Probably nothing super fancy, but just need to put my ingredient list together and watch some videos.
Was wondering if there was a particular brand of rice worth getting, along with the vinegar if you made it that you use.
Might end up being a cluster fuck, but I figure it's something fun we can do together in the kitchen this weekend.
Hell if anybody has suggestions I'm all ears.
Lanx
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you can get a small ball of good jap rice
Number of years ago the wife had gotten me rolling kit, and I guess we're Valentine's I was going to go ahead and get the stuff to make it on Friday or Saturday. Was thinking maybe three or four types of rolls. Probably nothing super fancy, but just need to put my ingredient list together and watch some videos.
Was wondering if there was a particular brand of rice worth getting, along with the vinegar if you made it that you use.
Might end up being a cluster fuck, but I figure it's something fun we can do together in the kitchen this weekend.
Hell if anybody has suggestions I'm all ears.
Tamanishiki Super Premium Short Grain Rice, 4.4-Pounds
if youre gonna suck at rolling cuz you suck at using the mat or you didn't use saran wrap, get the sushi bazooka
wow it's only 7 bucks, coulda sworn i paid 20 a few years ago
yes it does work well tbh, i've messed up a few rolls to roll decently back in the day, but you need no skill with the sushi bazooka
URED Professional Super Space Sushi Bazooka, Upgrade Sushi Making Kit Mold Food Grade Plastic,Sushi Maker Rice Vegetable Meat Diy Machinekitchen Utensils For Beginners
of course youre not gonna forget rice vinegar
btw, make more rice than you need cuz you'll fuck up, even w/ the sushi bazooka
so if you do mess up that bad, maybe make some onigiri from it
Onigiri Mold, 3 Pack Rice Mold Musubi Maker Kit, Musubi Maker Press, Classic Triangle Rice Ball Mold Maker Sushi Mold for Kid Lunch Bento, Home DIY
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Yeah, I saw one of the bazooka kits on Amazon when I was looking around. Probably pick one up. I still like to learn how to roll them by hand so you can make the types of rolls where the rice is on the outside along with ingredients on the top.
I did see some sort of silicone rolling mat, which I guess would alleviate the need for using plastic wrap all the time.
Any particular vinegar?
Lanx
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well you can just get rice vingar and call it a day
or you can get the seasoned gold label for 10x Mizkan Rice Vinegar(Jun Kome Su) 500 mil-16.9 Fl Oz. Pack of 1. Gold Label
if youre making an amazon order, i'd probably just add the gold label
(i don't remember it being that expensive, maybe $10 when i had some, but, i guess biden)
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well you can just get rice vingar and call it a day
or you can get the seasoned gold label for 10x Mizkan Rice Vinegar(Jun Kome Su) 500 mil-16.9 Fl Oz. Pack of 1. Gold Label
if youre making an amazon order, i'd probably just add the gold label
(i don't remember it being that expensive, maybe $10 when i had some, but, i gue
I'm assuming seasoned means it has the salt sugar and kombu already infused in it?
I guess another question is do you ever buy any fish and use it for sushi from the regular grocery store, or is it always from a fishmonger?
I ask because I know HEB has flash frozen fish, but I also know there's kind of a debate between the whole sushi grade versus regular. I get a little weary when it comes to trying to figure out what the hell to use if I just want to have a spicy tuna roll or whatever.
Was thinking about playing it safe and just getting some king crab, and maybe just doing some smoked salmon or something easy just a learn how to sort of put it all together and make it work. I know it's white boy sushi, but I'm not opposed to picking up and doing raw fish, I just don't have any relationships with a local seafood vendor so it starts to get sketchy. In fact I don't think we've got one anywhere close to where I live.
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Lanx
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flash frozen is good,
japanese get frozen tuna sticks, soak in ziploc with icewater and it's ready
how white boy are you gonna be? do you need spicy mayo? did you get kewpie?
[KEWPIE Official Store] Japanese Mayonnaise, Rich and Creamy Umami Taste, Made In Japan (2 Packs) mix some kewpie and sriracha and thats like white boy spice mayo for rolls
how much variety you want? you gonna have shrimp tempura rolls?