oceantheorem (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
oceantheorem) wrote2010-08-11 09:36 pm
oceantheorem) wrote2010-08-11 09:36 pm
Sushi!
Sushi is a gluten-free food! (If you don't know why I care about that, either sign into LJ and read my last few posts, or send me an email.)
The latest episode of Adventures in Cooking with Jim and Kara took us on a thrilling escapade through fish-infested waters.
We found an Asian market somewhat near our house and raided it for tasty-looking fish and veggies. We ended up with a pretty wide assortment.
Salmon and tuna were pretty obvious choices, but we also picked up whelk and bonito.
We also had octopus, cucumber, bamboo shoots, zucchini, clover sprouts, kale, arugula, spinach, bok choy, scallops, quail eggs, cream cheese, and one poor avocado that had only a few hours left to live before not being edible anymore. We did pretty well in our attempt to increase our number of species consumed per day.
Making sushi is pretty easy and self-explanatory. Seaweed, rice, then nommable bits. Then roll up and slice.
Quail eggs are not quite so self-explanatory. You can eat them raw, but they are much, much harder to crack than chicken eggs, largely due to a stiffer inner membrane.
Quite tasty, but I think in the future I might eat just the yolks and not the whites. (Jim was not a fan, by the way.)
(He did like the spiced octopus though.)
One very important thing to note: You cannot roll the seaweed up in just any direction. Seaweed has distinct directionality. You can only roll it one way.
Otherwise...
it will not slice properly. You will have sushi salad.
Most of our sushi did turn out really tasty, though. It is hard to make not-tasty sushi. (However, it is important to note that Miso soup out of a freeze-dried package, to which one only adds hot water to make soup, is not tasty.)
Also, this entire meal was gluten free. Though I didn't actually use any soy sauce or wasabi (a first for me!), we did check to make sure both of those things were gluten-free. Everything else was gluten-free by nature.
I also enjoyed a yummy gluten-free beer.
It wasn't, y'know, Kodiak Killer or Dragon's Milk or Final Absolution... but it wasn't Budweiser either. Not stellar, but good.
Claire was not even remotely amused.
And that is pretty much it for this episode of Adventures in Cooking with Jim and Kara! Tune in next time for: Gluten-free Cookies!
The latest episode of Adventures in Cooking with Jim and Kara took us on a thrilling escapade through fish-infested waters.
We found an Asian market somewhat near our house and raided it for tasty-looking fish and veggies. We ended up with a pretty wide assortment.
Salmon and tuna were pretty obvious choices, but we also picked up whelk and bonito.
We also had octopus, cucumber, bamboo shoots, zucchini, clover sprouts, kale, arugula, spinach, bok choy, scallops, quail eggs, cream cheese, and one poor avocado that had only a few hours left to live before not being edible anymore. We did pretty well in our attempt to increase our number of species consumed per day.
Making sushi is pretty easy and self-explanatory. Seaweed, rice, then nommable bits. Then roll up and slice.
Quail eggs are not quite so self-explanatory. You can eat them raw, but they are much, much harder to crack than chicken eggs, largely due to a stiffer inner membrane.
Quite tasty, but I think in the future I might eat just the yolks and not the whites. (Jim was not a fan, by the way.)
(He did like the spiced octopus though.)
One very important thing to note: You cannot roll the seaweed up in just any direction. Seaweed has distinct directionality. You can only roll it one way.
Otherwise...
it will not slice properly. You will have sushi salad.
Most of our sushi did turn out really tasty, though. It is hard to make not-tasty sushi. (However, it is important to note that Miso soup out of a freeze-dried package, to which one only adds hot water to make soup, is not tasty.)
Also, this entire meal was gluten free. Though I didn't actually use any soy sauce or wasabi (a first for me!), we did check to make sure both of those things were gluten-free. Everything else was gluten-free by nature.
I also enjoyed a yummy gluten-free beer.
It wasn't, y'know, Kodiak Killer or Dragon's Milk or Final Absolution... but it wasn't Budweiser either. Not stellar, but good.
Claire was not even remotely amused.
And that is pretty much it for this episode of Adventures in Cooking with Jim and Kara! Tune in next time for: Gluten-free Cookies!