Gravy's Cooking Thread

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Lanx

Lanx

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Soygen_sl said:
I don't really get it either. People love it, but I've never been impressed by it. My girlfriend hates the fact that I never want to go to sushi places.
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Are you ppl eating sushi or white ppl sushi?

this is your basic japanese sushi
rrr_img_84966.jpg

you have your basic tuna roll, egg block(tamago) various nigiri (when they lay the fish/protein on top of rich it's nagiri), salmon/tuna/whitetail etc. egg rolls, blah blah

or do you go for the the shitty ass california crap?

it started with uramaki, which is an inside out roll (rice outside, nori (seaweed) inside), more famously the california roll, from outside in seseme seads, rice, avocado, cucumber, fake crab. this is fine, it was a nice way to hide the nori taste, as in the first thing that hits your tongue is the seseme seeds/rice, not the nori which can be off putting to some.

Then it got crazy stupid with spider rolls/philly rolls/mango rolls and all these weird ass sauces that they suffocate the roll in.

Also a good sushi place is just like any good ethnic place, if the ratio of white ppl is greater than the ratio of ethnic ppl in the restaurant, then that's a shitty ethnic restaurant, don't go there white ppl.
 
Gravy

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I guess nagiri is what I 'liked' the best. I mean, it's raw fish for crap's sake, I'm just happy I kept it down.
 
Big Phoenix

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lanx_sl said:
Are you ppl eating sushi or white ppl sushi?

this is your basic japanese sushi
rrr_img_84966.jpg

you have your basic tuna roll, egg block(tamago) various nigiri (when they lay the fish/protein on top of rich it's nagiri), salmon/tuna/whitetail etc. egg rolls, blah blah

or do you go for the the shitty ass california crap?

it started with uramaki, which is an inside out roll (rice outside, nori (seaweed) inside), more famously the california roll, from outside in seseme seads, rice, avocado, cucumber, fake crab. this is fine, it was a nice way to hide the nori taste, as in the first thing that hits your tongue is the seseme seeds/rice, not the nori which can be off putting to some.

Then it got crazy stupid with spider rolls/philly rolls/mango rolls and all these weird ass sauces that they suffocate the roll in.

Also a good sushi place is just like any good ethnic place, if the ratio of white ppl is greater than the ratio of ethnic ppl in the restaurant, then that's a shitty ethnic restaurant, don't go there white ppl.
Click to expand...
Maybe bros just done like sushi?
 
Crone

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Never got into any of the fish eggs. Hamachi or yellow tail, is my favorite fish to have with sushi. Sashimi I prefer much better to nigiri. Must have the perfect mix of soy sauce + wasabi. Spicy soy sauce is like heaven.

I hate it when a place will drench a roll in eel sauce, to try and appeal to the masses. I like the sauce, but not that much!
 
BrutulTM

BrutulTM

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I love all sushi. Anyone that wants to lecture me about "authentic" in any genre of food can suck my dick. Does it taste good or not? That's what I'm interested in.
 
Joeboo

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I love sushi. Raw fish basically just tastes like a more intensely flavored version of cooked fish. If you aren't really a big fan of cooked tuna or salmon, you definitely aren't going to like it raw. I can definitely see how someone who isn't a big fan of seafood to begin with would REALLY dislike sushi/sashimi
 
Gravy

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Cooked fish is a toss-up for me. I'm not a huge seafood lover, but I really enjoy halibut, or a nice mess of fresh caught crappie that's been fried up.
 
lurkingdirk

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A well done, simple fish and chips is just a fantastic meal. I make it a couple times a month.

Now, sushi - I would eat that every day if I could afford it. Get good fish, make the rice well, use fresh ingredients, and have good sauces. That is delicious, and has a great variety of textures possible.
 
Deathwing

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I have two problems with sushi and seafood in general. The first one probably extends to some people of this thread: it's not cheap to try it yourself. Unless you live in certain areas where seafood is plentiful and cheap, it can be expensive to try even a simple roasted fish dish. The best fish I've had so far was a chilean sea bass done at a hibachi grill. Tender and flakey yet the outsides were crispy and browned. It'd probably take me a while and lots of dollars to accomplish that at home.

Cost aside, I just don't understand the appeal of raw fish. The taste is muted to almost nonexistent and the texture not that agreeable. The texture thing is likely personal, I don't like mushroom or olives either...squishy things.
 
Chukzombi

Chukzombi

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i have been buying shoulder steak of late. all i do is sear it on both sides and its thin enough that its perfectly med rare
rrr_img_85027.jpg
 
Soygen

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Gravy_sl said:
Cooked fish is a toss-up for me. I'm not a huge seafood lover, but I really enjoy halibut, or a nice mess of fresh caught crappie that's been fried up.
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Yeah, nothing beats a simple fried fish that you literally just caught. Our last trip to the keys over this summer, we chartered a fishing boat and ate so much fresh fish. It spoils you, as far as fish goes.

The best fish dish I have ever had, though, I had at a restaurant in Palm Beach called Buccan(Buccan | Palm Beach). I don't see it on the current menu(this was in early October), but it was hogfish. I had never had it, but the way they prepared it was so good.
 
Deathwing

Deathwing

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A restaurant named that should have at least some BBQ on the menu as an homage to its namesake. No, "BBQ" octopus doesn't count. I'm doubting you could truly BBQ an octopus just like you can't a chicken.
 
Sir Funk

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I have a family member who will not touch anything seafood related at all, so when I would make sushi for everyone, I ended up doing "sushi" for him with cooked chicken, avocado, teriyaki, and other accoutrements and now I make that way more often than sushi. Nori and rice is such an awesome base for a lot of flavors.
 
Crone

Crone

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Did this, and turned out amazing. Only suggestions would be to add some new apples about a half hour before done, so there are some more firm when serving, and the left over juice in the pan didn't reduce to anything thick, so I burned away probably lots of it thinking it was going to get thick, it doesn't.

Also, I find it annoying that she does her recipes like a picture book, but if you scroll down to the bottom it has the standard recipe format.

Pork Roast with Apples and Onions | The Pioneer Woman Cooks | Ree Drummond
 
Soygen

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That's why I pour hotsauce straight into my ass. I'm just a real man's man.
 
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