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Old 04-09-2018, 07:26 PM   #31
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Quote:
Originally Posted by JustJoel View Post
I often post specific questions to which I canít find definitive answers, but more often, I just like to spark a discussion.
Please don't stop. You ask very interesting questions that become the life blood of a forum.

Have ypu ever tried Korean samgak gkimbap? They are triangles of seaweed formed around rice with ingredients like tuna, kimchee, and other stuff that is a delicious lunch or snack.

Here's a link: https://www.maangchi.com/recipe/samgakkimbap
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Old 04-09-2018, 08:17 PM   #32
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+1 Buckytom!!
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Old 04-10-2018, 12:34 AM   #33
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Originally Posted by Sir_Loin_of_Beef View Post
I came up with this recipe for a contest to create the most ridiculous, expensive recipe for an old stand-by:

New Age Tuna Noodle Casserole
After looking over your list of ingredients, it's not that overwhelming. A bit involved.

Hehe, kinda like ordering a pizza with everything on it. Anyone forgetting anything?
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Old 04-10-2018, 06:32 PM   #34
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Quote:
Originally Posted by buckytom View Post
Please don't stop. You ask very interesting questions that become the life blood of a forum.

Have ypu ever tried Korean samgak gkimbap? They are triangles of seaweed formed around rice with ingredients like tuna, kimchee, and other stuff that is a delicious lunch or snack.

Here's a link: https://www.maangchi.com/recipe/samgakkimbap
That sounds very much like Japanese onigiri. One of my favorites, but I’m so very bad at forming them!
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Old 04-10-2018, 07:15 PM   #35
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Originally Posted by JustJoel View Post
That sounds very much like Japanese onigiri. One of my favorites, but Iím so very bad at forming them!
JJ, do you have a press?
I love mine, I have three right now, and when we go home to Hawaii, I'll be coming back with more!!

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I have a nigiri press somewhere ...
But I use these two the most.
In Honolulu. there's a new food truck that I'll be headed for that only offers ogiri in some fantastic combos, can't wait!
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Old 04-10-2018, 08:31 PM   #36
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Originally Posted by Kaneohegirlinaz View Post
JJ, do you have a press?
I love mine, I have three right now, and when we go home to Hawaii, I'll be coming back with more!!

Attachment 29693

Attachment 29694

I have a nigiri press somewhere ...
But I use these two the most.
In Honolulu. there's a new food truck that I'll be headed for that only offers ogiri in some fantastic combos, can't wait!
I love the onigiri made without nori, as well. Especially yaki onigiri, brushed with tare and grilled!
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Old 04-10-2018, 10:05 PM   #37
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Originally Posted by Sir_Loin_of_Beef View Post
I came up with this recipe for a contest to create the most ridiculous, expensive recipe for an old stand-by:

New Age Tuna Noodle Casserole
The perfect "Old Stand-By" and truly ridiculously expensive...

Did you win? I hope so!
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Old 04-11-2018, 08:34 AM   #38
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Originally Posted by dragnlaw View Post
The perfect "Old Stand-By" and truly ridiculously expensive...

Did you win? I hope so!
Yes, I won, but I had to take out a second on my house to afford the ingredients.
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Old 04-13-2018, 11:40 AM   #39
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The subject of tuna, to me, is something I find somewhat distressing. In Sicily, when the the tuna come in to breed the blue tuna come into the Metiteraen Sea is warm, the Blue Tuna come into to spawn, the Sicilian fishermen hunt them in a brutal fashion. It's called 'la Mattanza', other wise in English, the Slaughter, or the Killing. It's when the tuna are hacked to death. The process of the killing is a slaughter that, for reasons I can't understand, makes the tuna delicious and it's highly prized in Japan.

So this is something that I have to check every time I look to buy a tin of tuna.

Nowadays, the Slaughter is a tourist attraction, but I always check to see that the tuna I buy is not slaughtered in that way.


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