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30 March 2007 @ 03:20 pm
Foodbleah  
So here are some of my attempts at food from the last few days.

This is what resulted from sushi making a few days ago...

No wonder it takes so long for people to learn how to make this stuff.

Here's how the gumbo turned out:

Onion, cucumber, shrimp, scallop, salmon.


Cookin' dat shit.


All the spices and shit I put in.


Simmerin'!


BURNT. AAAAAAAAAAAA


And finally, I made oyakodon again today and it actually turned out really nice. Made way too much as usual though so I guess it'll be my dinner and a few meals after that too.
 
 
Music: Carla Bruni - Quelqu'un m'a dit
 
 
 
(Anonymous) on April 3rd, 2007 06:58 pm (UTC)
Suggestions :)
Tips:

Re. Sushi: Assuming you want smaller pieces, make sure you roll the rolls as tight as possible without smashing the rice and making it chewy and gummy. It's a soft sort of pressure, and the more effectively this is executed the easier they will be to cut. Secondly, when you do slice em up, use a moistened and very sharp knife. Serrated is ok if your regular knives are dull, but not optimal because it shreds the nori.

Re. Gumbo: I've never heard of any recipe ever where the onions weren't fried initially in a mirepoix with celery and carrot cubes of equal dimensions. This way, before you add any liquid the flavor boosts a dimension and the onions caramelize and grow sweet without any acidic tang. The celery and carrot don't contribute "raw flavor," instead a deeper, more roasted flavor. If you're using garlic, or any other root vegetable, here's where it goes in, too.
Secondly, fish cooks quickly. When you overcook fish, you can tell, because it resembles the cafeteria rubbery bits. The fibers in salmon grow tough, resmbling the texture of salmon, and the shrimp become inedible. If you aren't adept with coordination in cooking and the various times different foods need to blanch, I suggest pan frying the shrimp and salmon on the side with creole seasoning. Just sear the edges on high heat-- Salmon goes in about 1.5 minutes before the shrimp. Once the pieces are about 75% cooked, still translucent on the very inside, take them off the heat and put them aside in a covered bowl. Once your gumbo base gets off its feet and is essentially prepared save for the protein, remove a few ladles of the stew and, working quickly, pour it over the protein, which should poach in the hot liquid and gain the flavor of the mixture. Finish the dish by adding in the protein just before serving.
Lastly, frozen okra is a superior alternative to canned and available as far as I know from generic supermarkets such as Safeway.

Happy cooking :D

Nina



(Anonymous) on April 3rd, 2007 07:00 pm (UTC)
Re: Suggestions :)
Fibers in salmon grow tough, resembling the texture of chicken* o__o . By moistened knife I mean, keep a wet towel to your side and a tall glass of warm water. When the knife gets starchy, wipe it off and dip it in.
Jeffrey Carl Fadenjeffreyatw on April 3rd, 2007 07:20 pm (UTC)
Re: Suggestions :)
Thanks for the tipz!