I don’t know when I’ll use this but I will
I figured I’d make sushi at home.
I bought some fresh salmon and tuna and let them sit in the freezer for 3 days to make them safe(r) to eat raw. Starting point:
Results:
The taste was really good. The looks, not so much. Not quite like the ones you get at a restaurant. Cutting the fish in thin slices proved to be difficult, especially since it was the very first time I’d tried and I didn’t have the best knife in the world at hand.
I’ll be doing this again, had fun. And macros are very much on point too. If I was rich, I’d eat like this all the time (maybe not really all the time but still).
1 Like
This is the hardest part about sushi, and what separates masters from junior chefs. The documentary Jiro Dreams of Sushi (netflix) shows this
Also, they have special knives. Some chefs even have different knives for different types of fish
1 Like
Just a suggestion. It may have been easier to slice the fish thin while it was still VERY cold from the freezer. Almost frozen but not quite. It will make it firm and you can slice it paper thin that way if you have a sharp knife.
5 Likes
Thank you for the suggestion! I’ll make sure to try that way next time I do it.
2 Likes
Yep!
I do this with beef and venison too to make Philly steak sammichez.
1 Like
This is ugly but, I’ve been having troubles eating lately, so I’m quite proud about the whole “Yo dawg, I heard you like carbs so I put some carbs with your carbs so you can eat carbs while you eat your carbs”
4 Likes
Have you been talking to my mom? She puts carbs on carbs, with a sidedish of carbs.
1 Like
I did sweet potatoes and salmon with a brown sugar & cinnamon glaze the other night.
No pics, but does that count? 
If you had ice-cream for dessert
1 Like
Sounds like a carb-fan. I try to let these people be my inspiration
2 Likes
Not till a few hours later.
I really like the idea of ice-cream but my actual consumption of it is very seldom.
Have you been to China 
“rice” is practically synonymous with “food”
Technically, a frozen dessert must have a minimum amount of specifically milk fat to be considered “ice cream”
My wife got inspired by pinterest and made gumbo for dinner (dinnerdinner?). Greens salad and butter pecan ice cream not pictured.
5 Likes
Any tips on getting the best out of okra? I wonder if the problem I’m having with it is only having access to frozen
This almost looks like a reply to the above but I see from your edit history you just posted in the wrong thread. Why not delete this one?
I started with that, but couldn’t repost because post was too similar. It’ll let me delete now.
1 Like
