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 Post subject: Re: Tried something new
PostPosted: Thu Mar 14, 2013 12:17 pm 
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Joined: Wed May 16, 2012 4:42 pm
Posts: 3613
Location: USA... mostly.
WIL <> Wasabi, western-version-Wasabi that is, typically is sold as a powder in which you make a paste by simply adding water. Small home versions are usually sold in small cans, and usually larger restaurant versions are sold in plastic bags. I say "Western version" as ours is basically a horseradish/mustard powder with a small percentage of actual wasabi leaves in it. I say "typically" because on rare occasion you can find "fresh wasabi" sold in frozen plastic flat-packs. It is, by far, a premium product, and requires no mixing - it is a finished product.

Plate wise: Nice to see you playing with garnish. I'd suggest leaving the top of the tree w/a straight cut instead of the angle in which you added. When the top & bottom are the same - it accents the sway of the "fronds"; the improv cut you implemented upsets the "tree's" balance. Also, you have no doubt noticed your grits overlapped on the roll. Next roll, attempt to eliminate said lap for a cleaner finished product.

Keep on havin fun...



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 Post subject: Re: Tried something new
PostPosted: Thu Mar 14, 2013 3:20 pm 
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Joined: Mon Jan 07, 2013 5:19 am
Posts: 45
If you live in or around a metropolitan area, you might be able to find fresh wasabi root at your local Japanese market, but it is usually prohibitively expensive and takes a special device to grate properly.


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 Post subject: Re: Tried something new
PostPosted: Thu Mar 14, 2013 4:37 pm 

Joined: Wed Feb 20, 2013 9:25 pm
Posts: 44
Thanks for the tips! Saw that garnish on youtube and it seemed easy enough. I think it's supposed to be cucumber but all I had was a mostly dried up zucchini so I cut that piece off, cut the rest up into bitty cubes, and fried 'em up for the "middle".

I did notice, in the two rolls I made (first two ever), that grits behave quite differently than rice. No surprise there but I believe after a few batches, maybe 50 or so, I can figure a way to cook grits that will roll like rice and not crumble when you look at it.

BTW - I'm sure I'm not tellin' Y'all anything new but if you haven't had the pleasure of fried grits you've missed out. Of course, as somebody once said..."if you were raised on skunk..every now and then you'll hanker skunk".


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 Post subject: Re: Tried something new
PostPosted: Thu Mar 14, 2013 5:58 pm 
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Joined: Wed May 09, 2012 3:59 pm
Posts: 1676
Location: Cape Town - South Africa
That looks very delectable - thx for the pic.

:)



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 Post subject: Re: Tried something new
PostPosted: Mon Apr 22, 2013 3:19 am 

Joined: Tue Jul 03, 2012 4:09 pm
Posts: 65
I had the same idea a while ago and it came out beautifully. I cooked and dehydrated collards to use are "nori." I made a sweet potato risotto for the rice and used coleslaw and bbq pork. It was great. Check it out. http://sustenancethroughfood.blogspot.com/2012/03/southern-sushi.html


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 Post subject: Re: Tried something new
PostPosted: Fri Apr 26, 2013 10:42 pm 

Joined: Wed Feb 20, 2013 9:25 pm
Posts: 44
Looks pretty darn good!

Using grits...the taste was exceptional but the "bite" left a bit to be desired. Sorta like eatin' pureed meatloaf. Tastes the same but somewhat revolting.


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