[MtlMom]

Originally Posted by Art

I don't know of any thai places that have balut. That's just crazy. And disgusting I'd try it, though.

I think I'd skip the balut - and I'm a pretty adventurous eater normally.

[Demon_Hunter]

Still havnt gotten around to the Balut. But, its high on my list.


Ok, on topic...


Im looking to try my hand at MAKING sushi. I enjoy eating it so much, it only makes sense to learn how to prepare it.

Any "cook" books or particular resources you would recommend?


Seriously though, when I go to the chinese restaraunt near my house, the main thing I eat is sushi. There are so many other really good foods to try out, and I skip over all of them for a plate full of like... 6 different sushi's. Im definately addicted at this point.

[Art]

Originally Posted by Demon_Hunter

Still havnt gotten around to the Balut. But, its high on my list.


Ok, on topic...


Im looking to try my hand at MAKING sushi. I enjoy eating it so much, it only makes sense to learn how to prepare it.

Any "cook" books or particular resources you would recommend?


Seriously though, when I go to the chinese restaraunt near my house, the main thing I eat is sushi. There are so many other really good foods to try out, and I skip over all of them for a plate full of like... 6 different sushi's. Im definately addicted at this point.

Rachel might be able to give you a few pointers. She's gotten pretty good at it. The first key is the rice. It has to be prepared a certain way.

I think your hardest task might be finding a place to buy sushi grade fish at a decent price. Let me know if you do.

[hapa_angel]

Originally Posted by Demon_Hunter

This is off topic, but Im trying to convince my parents to go to a Thai restaraunt so that I can try Balut. Which me luck.

So... why are you going to a Thai restaurant for a Philippine delicacy?



As far as making sushi... try what I did and search the web for recipes, specifically for sushi rice. For my first foray into sushi, I actually used the recipe on a package of seaweed, and it came out okay. After a bit of google searching, I came up with equally good recipes which also had good pointers and tips for making the rice. I mean, it's one thing to have half an idea what you're doing to start with, and a whole 'nother thing to go into it blindly without any significant pointers or clues. So... yeah.

Filling... I don't recommend using raw fish, at least initially. Imitation crab and veggies sliced to size are a great (and delicious) way to start. Once you have the cooking and rolling techniques down, then if you can get a hold of sushi grade fish, go for it.

[/$0.02]

[Demon_Hunter]

Originally Posted by hapa_angel

So... why are you going to a Thai restaurant for a Philippine delicacy?

Yeah, the day I posted that I was in IRC with Jon later on and he pointed out the error of my ways. Flipino an Vietnamese I believe.

As far as making sushi... try what I did and search the web for recipes, specifically for sushi rice. For my first foray into sushi, I actually used the recipe on a package of seaweed, and it came out okay. After a bit of google searching, I came up with equally good recipes which also had good pointers and tips for making the rice. I mean, it's one thing to have half an idea what you're doing to start with, and a whole 'nother thing to go into it blindly without any significant pointers or clues. So... yeah.

Filling... I don't recommend using raw fish, at least initially. Imitation crab and veggies sliced to size are a great (and delicious) way to start. Once you have the cooking and rolling techniques down, then if you can get a hold of sushi grade fish, go for it.

[/$0.02]

What exactly is "sushi grade" fish? And what would I normally be looking at cost wise?

[jthomas1600]

I'm new to sushi but not to fish. I'm going to guess that freshness, method of catch, and handling is what you'll be looking at. This will greatly affect cost so I can't imagine sushi grade fish is cheap. Here's how it went when I was a fisherman--we'd catch the fish thousands of pounds at a time in nets that would mash them all together as we pulled the net on the boat. Then they would be on deck for hours (sometimes on warm days) as we sorted and shoveled them into piles of separate species. Then we would shovel them into the fish hold and cover them in crushed ice. The fish would be in our fish hold for up to 7 days with the blood seeping into the meat before they got to the cannery. It would then be another 24-48 hours before they get to the store. You want to eat that raw? I wouldn't knowingly eat farmed fish raw either.

[Art]

Here's what I found with a bit of research:

http://www.catalinaop.com/

Supposed to be really good quality.

[dogfood]

interesting side topic.
i ate balut this year and im never eating it again.
disgusting little featherly eggy thing.
i think most of it came back up straight away as well.

i was in the phillippines on a missons trip

[Demon_Hunter]

Originally Posted by jthomas1600

I'm new to sushi but not to fish. I'm going to guess that freshness, method of catch, and handling is what you'll be looking at. This will greatly affect cost so I can't imagine sushi grade fish is cheap. Here's how it went when I was a fisherman--we'd catch the fish thousands of pounds at a time in nets that would mash them all together as we pulled the net on the boat. Then they would be on deck for hours (sometimes on warm days) as we sorted and shoveled them into piles of separate species. Then we would shovel them into the fish hold and cover them in crushed ice. The fish would be in our fish hold for up to 7 days with the blood seeping into the meat before they got to the cannery. It would then be another 24-48 hours before they get to the store. You want to eat that raw? I wouldn't knowingly eat farmed fish raw either.

I dont think I want to put that, cooked, into my mouth....

And yeah, I have heard about fish farms. Crazy.

Originally Posted by Art

Here's what I found with a bit of research:

http://www.catalinaop.com/

Awesome, thanks.

Supposed to be really good quality.

Originally Posted by dogfood

interesting side topic.
i ate balut this year and im never eating it again.
disgusting little featherly eggy thing.
i think most of it came back up straight away as well.

i was in the phillippines on a missons trip

Im still going to try it. I have a relatively strong constitution.

[Demon_Hunter]

I think im going to buy one of the starter kits on that site that Art linked to, and try out the rice recipe they give somewheres else on there.