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Man that pro wok setup looks like a loving blast to cook on.
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Jan 23, 2013 05:32
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dino. posted:EDIT: Unrelated, but laughing hysterically: https://www.youtube.com/watch?v=DShEhj_DVsY
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Jan 23, 2013 05:58
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That Minnesota video is hilarious.
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Jan 23, 2013 12:59
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Unless im missing something it still doesn't roll it? What does it even do besides smush the rice?
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Jan 23, 2013 21:33
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It looks like it forms a log of rice/fillings for you if you're no good at rolling it yourself. I have a friend with pretty severe nerve damage who could probably really benefit from something like this, but dear God is it really so hard for most people to roll sushi? I don't eat it much (vegetarian) but on the rare occasions I've made it myself it didn't seem like such a big deal.
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Jan 23, 2013 21:40
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I don't see how spreading an even layer of rice on a mat is any harder than spreading an even trough of rice into the two sides of that thing.
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Jan 23, 2013 21:42
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Reminds me of that silly plastic trowel I bought for making tamales: hands just work better.
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Jan 23, 2013 21:54
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You're not really supposed to compress the rice too much anyway, so that thing is probably just awful. Unless you're after cafeteria sushi.
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Jan 23, 2013 21:55
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Steakandchips posted:That Minnesota video is hilarious. It's exactly what I'd expect you'd get if you filter five generations of Norwegians through American puritanism and church potlucks. The guy in the video is a family friend of a friend. edit: reminds me of a long conversation I had in South Dakota with a 3rd generation Norwegian-American who still had lutefisk every Christmas dinner because gosh darn it that's what bestemor loved. Vlex fucked around with this message at 22:03 on Jan 23, 2013 |
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Jan 23, 2013 21:57
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I had no idea Coupons and Deals were so serious about sushi.
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Jan 23, 2013 22:06
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Charmmi posted:I had no idea Coupons and Deals were so serious about sushi. Poorly made sushi at that. That thing sucks, learn to use a mat like the rest of us.
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Jan 23, 2013 22:27
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That thing is kinda like mixing a sushi press and a sausage stuffer... Sushage?
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Jan 23, 2013 23:53
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Happy Hat posted:That thing is kinda like mixing a sushi press and a sausage stuffer... Sushage? is a sushi a sausage? hamburger? ...sandwich?
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Jan 23, 2013 23:55
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I reckon you could cram most any food you wanted to be tube shaped in there. Don't think of it as a unitasking sushi machine, but rather a general purpose food oblongener.
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Jan 23, 2013 23:56
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The chicken cheese of the sea.... Jiro dreamed of this moment, and woke up screaming in a puddle of vomit.
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Jan 23, 2013 23:58
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Flash Gordon Ramsay posted:I reckon you could cram most any food you wanted to be tube shaped in there. Don't think of it as a unitasking sushi machine, but rather a general purpose food oblongener.
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Jan 24, 2013 00:01
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Oh poo poo, easy two-bite brownies. Hmm. This is getting to be harder to dismiss out of hand...
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Jan 24, 2013 00:12
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This paper production poo poo is way more stressful than I anticipated - largely because my editor is finding the learning curve rather steep. Also my first two articles sucked. If I'm gonna get food squeaked into the next issue, I'm thinking "romantic foods" would probably be a good theme. Anyone have suggestions for community college student friendly recipes like that?
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Jan 24, 2013 00:49
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Vagueabond posted:Oh poo poo, easy two-bite brownies. I feel I would be remiss if I didn't let on that I was joking, since the thought of a thick brown batter being extruded from the orifice of this gadget is an unappetizing visual.
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Jan 24, 2013 01:03
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Lyssavirus posted:This paper production poo poo is way more stressful than I anticipated - largely because my editor is finding the learning curve rather steep. Also my first two articles sucked. If I'm gonna get food squeaked into the next issue, I'm thinking "romantic foods" would probably be a good theme. Anyone have suggestions for community college student friendly recipes like that? Instead, imagine that you're a student and you are wasting time and you open the community college newspaper. What would pleasantly surprise you? What will you be interested researching? Think about cheap staples that people don't always have on hand and conceivably could. Cheap things you would be ecstatic if people went out and got used to using. Fish sauce. Anchovies. Canned tomatoes. Capers. Lemons. Kosher salt. Fresh-ground black pepper. Onions. But, basically, you should write about pasta puttanesca. It will also introduce you and anyone reading to the fundamental and incredibly important lesson of finishing noodles in the sauce you're cooking it in. If I can teach people one thing about cooking, it's that, as pasta finished in tomato sauce is absolutely delicious, cheap, easy, universally beloved, and fun. And it immediately shows people how even learning just a little more about cooking can change everything, as it's really impossible to go back to unfinished noodles once you've had the real deal. And it will also show people why those noodles at the Italian restaurant are so much better, and how easily they can get the same result at home. No Wave fucked around with this message at 01:08 on Jan 24, 2013 |
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Jan 24, 2013 01:04
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The romantic angle is so they'll print it in that issue, pretty much. In my opinion, food is a strictly post-coital affair and thus has no need to be "romantic." Pasta is a great idea, though. Simple, cheap, and a gateway food.
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Jan 24, 2013 01:26
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Lyssavirus posted:The romantic angle is so they'll print it in that issue, pretty much. In my opinion, food is a strictly post-coital affair and thus has no need to be "romantic." One of the most important things if you're cooking for another person is to always cook food three steps simpler than you normally might if you're entertaining someone. The important things when cooking for a guest: 1.) Have most of your work done in advance 2.) Make sure the food speaks for itself 3.) You have red wine 4.) The portions are not too big but you have leftovers 5.) Your kitchen is basically clean before you serve 6.) You don't work so hard that you feel like you've put yourself out If you cannot achieve these ends with your recipe, choose a new one!!! You will have a happy day!
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Jan 24, 2013 01:38
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Steve Yun posted:I feel I would be remiss if I didn't let on that I was joking, since the thought of a thick brown batter being extruded from the orifice of this gadget is an unappetizing visual. Oh, I wasn't thinking of extruding it, just maybe lining it with wax paper and using it to make a log. Of course by that point you could forgo the gimmicky tool and just use wax paper, but whatever, I'm trying to work out justifications for something that probably doesn't deserve them. And in retrospect that totally wouldn't work with brownies (I never make them and wasn't thinking about batter consistency) anyway. So yeah, stupid plastic PoS.
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Jan 24, 2013 01:45
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No Wave posted:One of the most important things if you're cooking for another person is to always cook food three steps simpler than you normally might if you're entertaining someone. Say what now
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Jan 24, 2013 01:46
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Flash Gordon Ramsay posted:Say what now Yeah, not really getting that. I can't really think of any time where I'd want to dumb down my food.
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Jan 24, 2013 01:55
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Flash Gordon Ramsay posted:Say what now Chef de Cuisinart posted:Yeah, not really getting that. I can't really think of any time where I'd want to dumb down my food.
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Jan 24, 2013 02:51
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I think he was trying to say that for noobs you shouldn't go for your hardest recipes with company. It's probably a sound strategy although I think my version would be more "Don't cook anything you haven't cooked at least 3 times before, or at least make that part non-essential to an enjoyable evening." Edit: sloooooowww Also drat, getting mad about sushi in a Coupons thread. GWC is leaking.
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Jan 24, 2013 02:59
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No Wave posted:Whoops. I meant than cooking for self/no one in particular/someone you don't mind if you gently caress up with. Most of the time I'm asked to help with the food for a dinner party, so yeah. I get what you're saying, and it's fine, but you should really emphasize more on prepping properly. For instance, say you want to do spaghetti squash. You should roast the thing whole the day before, seed and pull it, and reheat the next day either by roasting or sauteing. Stuff like that will make things so much easier. All you should have to do is fire and plate(for a dinner party). I think it's very important for people to treat their kitchen the same as a restaurant would. Prep ahead is the most important thing you can do, so cooking doesn't feel like a chore, and you can enjoy the learning process.
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Jan 24, 2013 03:18
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Also don't cook complex dishes for people who usually eat kraft dinner and well-done steaks smothered in A1. Actually don't cook for people like that at all because they hate food.
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Jan 24, 2013 03:18
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The Japanese cafe near my office has a sushi robot that makes their handrolls and I think they taste really good  I would totally buy that sushi gun if I wanted to make sushi with friends who don't cook / are intimidated by cooking.
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Jan 24, 2013 04:00
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So, for my impending wedding, my fiance has suggested that it might be a good idea that we make all the food for the reception. I agreed that this might be feasible, since I won't really have anything to do the day before or the day of the wedding until I have to put my suit on about half an hour before we get hitched, and I'll have the entire church kitchen at my disposal (which is a pretty nice pro level kitchen). Guest list for the reception is about 200 people, and I'm thinking tamales, pozole, carne asada, tortillas, and assorted fresh vegetable/fruit dishes. Thoughts?
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Jan 24, 2013 05:24
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That's easily doable, as you could make the tamales the day before, asada and tortillas will be cake, and will hold well enough for ~4 hours. Veggies/fruit can be done day before, and pazole can be held hot for loving ever. e: make your tamales with lard, if I see one more person tell me how awesome their olive oil tamales are, I will slap them with those dry rear end tamales.
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Jan 24, 2013 05:44
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Mr. Wiggles posted:So, for my impending wedding, my fiance has suggested that it might be a good idea that we make all the food for the reception. I agreed that this might be feasible, since I won't really have anything to do the day before or the day of the wedding until I have to put my suit on about half an hour before we get hitched, and I'll have the entire church kitchen at my disposal (which is a pretty nice pro level kitchen). Guest list for the reception is about 200 people, and I'm thinking tamales, pozole, carne asada, tortillas, and assorted fresh vegetable/fruit dishes. Holy smokes... 200 people!!! 200! That's.... That's mindblowing!
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Jan 24, 2013 08:10
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Happy Hat posted:Holy smokes... 200 people!!! It's not that many once all of us are taken into account.
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Jan 24, 2013 08:31
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therattle posted:It's not that many once all of us are taken into account. Gluten free low-fat tamales all around!
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Jan 24, 2013 08:57
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Vegetable Melange posted:Gluten free low-fat tamales all around! I think tamales are already (wheat) gluten free.
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Jan 24, 2013 09:00
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Mr. Wiggles posted:So, for my impending wedding, my fiance has suggested that it might be a good idea that we make all the food for the reception. I agreed that this might be feasible, since I won't really have anything to do the day before or the day of the wedding until I have to put my suit on about half an hour before we get hitched, and I'll have the entire church kitchen at my disposal (which is a pretty nice pro level kitchen). Guest list for the reception is about 200 people, and I'm thinking tamales, pozole, carne asada, tortillas, and assorted fresh vegetable/fruit dishes. I wouldn't do it. And I really, really want to do it. I seriously started considering it, and then I cooked an engagement party for 75 with heavy hors d'oeuvres. (delicious hors d'oeuvres! - duck confit rillettes, fancy deviled eggs, mini crab rolls, crudite, bagna cauda, caprese bites, more) - but it knocked the wind out of my sails for about 4 days. I was still working my day job I guess, but... even attempting the relatively meager 125 I think will be coming to my reception, I shudder. If you even think about going any further with your plan, at least enlist the help of at least 2-3 skilled cooks for 2-3 days worth of time.
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Jan 24, 2013 09:33
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Mr. Wiggles posted:So, for my impending wedding, my fiance has suggested that it might be a good idea that we make all the food for the reception. I agreed that this might be feasible, since I won't really have anything to do the day before or the day of the wedding until I have to put my suit on about half an hour before we get hitched, and I'll have the entire church kitchen at my disposal (which is a pretty nice pro level kitchen). Guest list for the reception is about 200 people, and I'm thinking tamales, pozole, carne asada, tortillas, and assorted fresh vegetable/fruit dishes. I'd say it really depends on what else you're doing yourself on your wedding day - you might assume you have nothing to do now, but with making sure everything is in place you could actually be quite busy. I thought I'd have nothing to do on my wedding day but was actually really busy the days before with meeting relatives/friends who flew over, making sure all equipment for the band was in order, getting hired kilts picked up, fetching the pig from the slaughterhouse and a gazillion and one other small things that all added up.. But certainly do it if you have someone that can do all that other stuff! Nothing worse than bland food at a wedding (except no alcohol, that's unforgivable).
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Jan 24, 2013 11:36
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therattle posted:It's not that many once all of us are taken into account. I have never been to a weeding with that many people attending... My weeding had 40 ppl.. The largest I've ever been at was 100ppl, and that was huge.. How can you even make time during the event to talk to that many people? Perhaps it is a culture thing?
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Jan 24, 2013 12:09
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