And to top it all off, /u/BlueOracle is posting a bunch of great stuff to /t/sushi all filled with beautifully photographed sushi and talk of soy sauce playing off the fatty tuna and on and on...I have a lunch of green beans and baked chicken which currently seems woefully inadequate. I can't tell whether I really like the two of you right now or really resent you, haha.
Hey, green beans and baked chicken sounds excellent right now. I really enjoy sushi, but should probably know more about it. One of these days I'll get around to making my own rolls. I think I'll join /t/sushi, to get the ball rollin. Thanks for mentioning it.
You're overestimating my cooking abilities. No way my chicken beats some thick, tender strips of bright red wild sockeye salmon, the saltiness of the soy sauce playing off the bright tang of wasabi. (Is it obvious that I still haven't gotten lunch yet?) I might just go to the grocery store tonight and pick up some fish to make "sashimi" at home. Tip I learned recently - fish labelled "fresh" at the grocery store isn't a good idea for homemade sushi. Sushi grade fish typically has to be frozen for a certain period of time in order to eliminate parasites, so if you're going to take the risk, fish sold as "from frozen" is the best option.
And to top it all off, /u/BlueOracle is posting a bunch of great stuff to /t/sushi all filled with beautifully photographed sushi and talk of soy sauce playing off the fatty tuna and on and on...I have a lunch of green beans and baked chicken which currently seems woefully inadequate. I can't tell whether I really like the two of you right now or really resent you, haha.
Hey, green beans and baked chicken sounds excellent right now. I really enjoy sushi, but should probably know more about it. One of these days I'll get around to making my own rolls. I think I'll join /t/sushi, to get the ball rollin. Thanks for mentioning it.
You're overestimating my cooking abilities. No way my chicken beats some thick, tender strips of bright red wild sockeye salmon, the saltiness of the soy sauce playing off the bright tang of wasabi. (Is it obvious that I still haven't gotten lunch yet?) I might just go to the grocery store tonight and pick up some fish to make "sashimi" at home. Tip I learned recently - fish labelled "fresh" at the grocery store isn't a good idea for homemade sushi. Sushi grade fish typically has to be frozen for a certain period of time in order to eliminate parasites, so if you're going to take the risk, fish sold as "from frozen" is the best option.
Thanks for the tip! I'll add it to my recently made "how to sushi" folder.