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Old 11-02-2007, 01:18 PM   #11
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Originally Posted by *amy* View Post
Thanks so much for the recipe. Copied & saved. Your pics and dishes always look amazing.
your welcome, let me know how it turns out if/when you make it.
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Old 11-02-2007, 01:26 PM   #12
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oops, sorry, i thought you knew. i was just goofing around.

sushi is the vinegared rice, upon which the fish is placed.

the sliced fish by itself is called sashimi.

maki is rolled into a tube and sliced. temaki is rolled into a cone.



oh yeah, i'm originally from demarest, and have lived in bergen county most of my life.
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Old 11-02-2007, 01:27 PM   #13
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Originally Posted by jerseyjay14 View Post
from my VERY limited knowledge sushami is when the fish is cut in long slices laid over a small block of rice and and a maki roll is when its rolled up and cut into coins. and that they both fall under the "sushi" category... feel free to correct me as i may very well be way off.
Hi, jerseyjay. You're actually making a type of sushi called Nigiri-zushi. Sashimi is just raw fish with no rice.

For more info: SushiFAQ.com - The Sushi FAQ - Sushi Information
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Old 11-02-2007, 03:12 PM   #14
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Quote:
Originally Posted by buckytom View Post
oops, sorry, i thought you knew. i was just goofing around.

sushi is the vinegared rice, upon which the fish is placed.

the sliced fish by itself is called sashimi.

maki is rolled into a tube and sliced. temaki is rolled into a cone.



oh yeah, i'm originally from demarest, and have lived in bergen county most of my life.
thanks for clarification.... im from BC as well.... ridgefield...
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Old 11-02-2007, 03:12 PM   #15
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Quote:
Originally Posted by GotGarlic View Post
Hi, jerseyjay. You're actually making a type of sushi called Nigiri-zushi. Sashimi is just raw fish with no rice.

For more info: SushiFAQ.com - The Sushi FAQ - Sushi Information
thanks alot, i'll give it a read!
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Old 11-12-2007, 12:46 PM   #16
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Can you post the recipe for those dumplings? I've been craving them lately and would like to try to make them myself.
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Old 01-18-2008, 02:07 PM   #17
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Originally Posted by Jeekinz View Post
Can you post the recipe for those dumplings? I've been craving them lately and would like to try to make them myself.
sure thing.... they are pretty easy and a favorite snack of mine...

ingredients:

- 3/4 lbs. Groud Pork (or smeat/fake meat)
- 1 Cup red Cabbage (minced)
- 2 Tablesppon Ginger (minced)
- 1 Tablespoon Garlic (minced)
- 6 Scallions/Geen Onions (Sliced)
- 2 Tablespoon Soy Sauce
- 24 Dumpling Wrappers (can be found in asian section of supermarket or in an asian market)
- 1 Egg (Beaten)
- egg wash
- 2 Tablespoon Peanut Oil
- 1/4 Cup Water

Directions:

Combine the pork, soy sauce, beaten egg, cabbage, garlice, ginger, and half the scallions.
Lay each dumpling wrapper flat. Brush half the circle with egg. Place 1 Teaspoon
of pork mixture in center of dough. fold the top end of the dough over and pinch w/ a fork to close.

Heat oil in large pan. Add dumplings (6 to 8 at a time) and cook on high heat for 2 minutes. Add water
cover and lower to medium heat for 3 minutes. uncover, flip, and let stand for 2 minutes or until
water has evaporated. let stand for 5 minutes then serve.
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