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Been making sushi the past few days. First time 3 days ago. Philly roll and spicy crab roll. Came out much better than I thought and now I'm addicted. I was worried that my sticky rice would come out like grocery store/gas station sushi but it came out nearly perfect. Great for Fridays, Wednesday and Mondays where I don't eat meat (chicken, beef etc) but can eat fish.
 
newport100s dijo:
Been making sushi the past few days. First time 3 days ago. Philly roll and spicy crab roll. Came out much better than I thought and now I'm addicted. I was worried that my sticky rice would come out like grocery store/gas station sushi but it came out nearly perfect. Great for Fridays, Wednesday and Mondays where I don't eat meat (chicken, beef etc) but can eat fish.
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How much does it cost to make a roll?
 
The Stranger dijo:
How much does it cost to make a roll?
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Pack of nori (ten sheets) about $4
Organic sticky rice(you use one cup for two sheets, which is very large rolls, I'm only halfway through after about 8 rolls) $5
Smoked salmon for about 8 rolls plus some $20
Rice vinegar seasoned $5 (not even a third through it though)
Parchment paper $2 (enough for many more rolls)
Wasabi $3
Ginger for taste in soy sauce $1
Soy sauce $3.50
Cream cheese $2
Avocado $1-3

Doing the math I'm getting about $5.70 a roll, ignoring that you still have ingredients/paper to use for more rolls
 
Had some red peppers I didn't get to stuff and wouldn't get to for a couple more days, decided to roast them. I need to look at better ways of removing the skin and getting them ready for the plate.

Made some tuna salad, that's hardly cooking, but it made me really appreciate what I keep on hand now that I'm trying to cook. Before I started cooking I'd take a can of tuna, add a bit of mayo, some black pepper and call it a day. Because I have celery and carrots on hand I put a little more effort in now, and fresh ground pepper makes a massive difference compared to the pre-ground tasteless stuff I'd have to heap on. Feels good. Something like instant ramen is similar, it really doesn't take too much to steam some soft-boiled eggs or slice some green onions but it massively improves an otherwise lazy meal.

My priorities were a bit off this week so I've ended up with an excess of produce I didn't get to. So tonight is vegetable soup to get a better handle on the stuff that's fresh, and everything else is ending up in a stock. I like to dry my fresh herbs if they're starting to wilt so that's also part of my plan. I don't really feel like I'm fearing waste as much as I used to now that I know there's things I can make with the stuff that's on its way out.

Ended up being:
2 Loaves of normal people bread
Vegetable soup with loads of onion
Chicken stock
Slow roasted tomatoes
Cold brew coffee
 
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The Stranger dijo:
How much does it cost to make a roll?
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newport100s dijo:
Pack of nori (ten sheets) about $4
Organic sticky rice(you use one cup for two sheets, which is very large rolls, I'm only halfway through after about 8 rolls) $5
Smoked salmon for about 8 rolls plus some $20
Rice vinegar seasoned $5 (not even a third through it though)
Parchment paper $2 (enough for many more rolls)
Wasabi $3
Ginger for taste in soy sauce $1
Soy sauce $3.50
Cream cheese $2
Avocado $1-3

Doing the math I'm getting about $5.70 a roll, ignoring that you still have ingredients/paper to use for more rolls
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You can cut the cost even more if you want to. I make mine with Calrose rice instead of Japanese shortgrain and it's perfectly serviceable for home sushi. I buy nori in a pack of 100 sheets for I think about $10, the bag lasts forever as long as you keep it sealed. And instead of seasoned rice vinegar I mix up my own with regular rice vinegar, white sugar and salt. I buy rice vinegar a gallon at a time for about $20 since I use it a lot for other things so the cost per roll is negligable.
 
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Absolutely GROYPEROUS big mac deluxe with the chik fil a sauce. Also added trader joes nutty cheese. 1050 cals in total
 
Right now making late night chicken and vegetable stock for a chicken noodle soup tomorrow
 
A second batch of peanut butter cookies has hit the tower.
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We also got cilantro lime chicken thighs and rice on deck. I had it with sour cream and salsa.
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If you do use that recipe, I don't throw out the rest of the marinade. I bake the chicken in it. Seared on the stove, add marinade, 400F oven for 22-25 minutes. 1 teaspoon of garlic powder for the non digestively challenged.
 
PositiveMonk dijo:
Had some red peppers I didn't get to stuff and wouldn't get to for a couple more days, decided to roast them. I need to look at better ways of removing the skin and getting them ready for the plate.
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I've heard the method for peeling tomatoes works on peppers, too, that is, dunk them in boiling water for a few seconds, then ice water.
 
AnOminous dijo:
I've heard the method for peeling tomatoes works on peppers, too, that is, dunk them in boiling water for a few seconds, then ice water.
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I was thinking about trying this, it was the most obvious idea. I guess I could try it before roasting them, after roasting them would be kind of gross. The skin comes off pretty easily after roasting, I usually put the peppers in a brown bag and let them sweat, worked fine in a bowl with a plate on top. It just felt like I was fiddling with them for a while when I was trimming the pieces and removing the skin, but by the time I was done they were a bit cold.

Having written this the answer seems really obvious now: Peel and trim them then return them to a low heat oven for a few minutes.
 
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AnOminous dijo:
I've heard the method for peeling tomatoes works on peppers, too, that is, dunk them in boiling water for a few seconds, then ice water.
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Make an "X" on tomato's "butt", then boiling water and into cold water. Yeah, it works fine. It's called a tomato concassé

PositiveMonk dijo:
I was thinking about trying this, it was the most obvious idea. I guess I could try it before roasting them, after roasting them would be kind of gross.
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Roast it on your stove top still it get a bit charred, then inside a plastic bag (a clean one!), the peel will rub right off
 
souschef dijo:
Roast it on your stove top still it get a bit charred, then inside a plastic bag (a clean one!), the peel will rub right off
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But if you skin it first (whether with a peeler or the blanch/shock method), then you end up with some of that char still on the pepper. I guess it depends if you want that or not.
 
AnOminous dijo:
But if you skin it first (whether with a peeler or the blanch/shock method), then you end up with some of that char still on the pepper. I guess it depends if you want that or not.
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This method is with the skin on. I just skin peppers if i need to puree them, like bell pepper gnocchi, otherwise i leave the skin on. You char then on the stove, into the bag, rub and the skin comes out. But depending on the bell pepper can be a little harder
 
souschef dijo:
This method is with the skin on. I just skin peppers if i need to puree them, like bell pepper gnocchi, otherwise i leave the skin on. You char then on the stove, into the bag, rub and the skin comes out. But depending on the bell pepper can be a little harder
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I don't like the taste of charred pepper skin. But if I'm stuffing them, I like the skin gone, but a touch of char on the pepper flesh. I think it's a matter of preference, though.
 
The recipe I use for stuffed peppers starts by cutting the peppers and steaming them. I think if I wanted to remove the skin I'd want to do it before cutting them. Definitely feels worth a shot, I'm really not a fan of pepper or tomato skin once it starts coming off in the dish.
souschef dijo:
I like the presentation too
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It's really clever, I usually just snack on those cuts of the pepper.
 
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