Sushi!

[waterspyder]

I went downtown this morning and learned how to make sushi. The teacher was pretty darned awesome. He taught sushi making like a martial art and it made sense that way. All in all had a good time this morning and my posture is actually a little bit better as a result.

Dinner:
Cucumber Maki, Crab Maki, and California rolls
Salmon, Crab and Unagi nigiri

Dessert:
Coffee and Grand Marnier truffles I made last week

Comments

[corradus.livejournal.com]

*ponders* I have never had a truffle before.

[waterspyder.livejournal.com]

really?

[corradus.livejournal.com]

Nope. I understand there are two kinds, the artificial kind and the kind that pigs go looking for. I have had things that identify as truffle-FLAVORED but never an actual truffle.

[waterspyder.livejournal.com]

I'm talking about a chocolate truffle. It's just a way of fluffing high grade chocolate so it's light and fluffy and melty.

I haven't had fungus truffles either.

[corradus.livejournal.com]

Yup. Ain't had neither of them.

[kookiemaster.livejournal.com]

Do you do the whole "tempering" the chocolate part? I've done truffles before but never quite grasped how to temper ... sounds kind of scary.

[waterspyder.livejournal.com]

She showed us how...

I don't think she called it tempering, but there was a part where we had acandy thermometer and made sure it hit 130degrees.

I'm porbably going to try it out in the near future on my own, and if they're edible, I'll try again.

[http://users.livejournal.com/_blankstare_/]

mmmm...cucumber maki....

[waterspyder.livejournal.com]

That I can make again without doing serious ingredient hunting.

[kookiemaster.livejournal.com]

Did you take your classes at the Japanese store beside the German Deli?

[waterspyder.livejournal.com]

Nope, through the city of Ottawa with Chef Bento

[kookiemaster.livejournal.com]

One thing I miss from Montreal were the "sushi parties". Everybody pitches in $10 and the person hosting gets the supplies. Some people get there in advance to prepare the rice and some makis but mostly people do them as they want. With more than 10 people you can get very interesting ingredients ... except for squid which never worked ... cooking that was pretty much like a lovecraft movie gone wrong.

[verinda.livejournal.com]

I loathe squid. I worked in a kitchen one summer and had to clean then prepare between sixty and a hundred squid a day for calamari.