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Old 11-12-2011, 08:30 PM   #421
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I'm not a big fan of the Philadelphia Roll, but I wanted to try Timothy's basic idea for trout. It's a bit sloppy, and it's more of a inside-out futomaki (fat roll).


A few subs with whatever I had in frig/pantry. It was actually very tasty. But, cooked freshwater trout is a bit too delicate in taste and got lost in the roll, I think.

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My local asian market has started to sell onigiri molds.. let me know if you guys are looking for anything specific...
-Damien
Damien, there's something I've been looking for the past couple years. If you ever see something that fits the bill, PM me please. Not to diss tradition because my bamboo mat works just fine, but I want a 21st Century sushi rolling mat. Non-stick, dishwash safe, standard size (about 8 x 9.5 in). I've never heard of such a thing, but I find it hard to think that there wouldn't be one by now somewhere.
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Old 11-12-2011, 08:42 PM   #422
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They are pretty, Spork! Too bad about the trout. I wonder if a smoked salt on the trout would have made the flavor bolder without masking the fish.

I was able to pick up Kombu today at 20% off, regular price. Same with the bonito flakes. Dashi is in my future.
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Old 11-12-2011, 09:14 PM   #423
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Thanks, Fi. Tim had a somewhat similar idea of filleting and then tempura the trout to isolate it as an ingredient. I'll post some suggestions about what to do with excess kombu later (no hurry, it keeps forever).
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Old 11-13-2011, 01:54 AM   #424
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Quote:
Originally Posted by spork View Post
I'm not a big fan of the Philadelphia Roll, but I wanted to try Timothy's basic idea for trout. It's a bit sloppy, and it's more of a inside-out futomaki (fat roll).


A few subs with whatever I had in frig/pantry. It was actually very tasty. But, cooked freshwater trout is a bit too delicate in taste and got lost in the roll, I think.
spork, that is one fine looking roll!

How did it taste? The fish was a little subdued by the other flavors? What a drag.

I was hoping the fried flavor of the tempura would have brought out the fish flavor a bit more.

Its a beautiful roll though.

You done good!
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Old 11-13-2011, 10:58 AM   #425
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I'm fortunate to have a friend in Japan who sends me rolls of "saran wrap" in 22cm sushi size. It's not microwaveable, but otherwise far superior sheets of petrochemical engineering. Unfortunately, it doesn't make me any better at rolling inside-outs.

I did not tempura the trout. I love filleting whole fish. The exception is trout, which is a PITA to de-bone, compared to the ease of separating its skeleton after cooking. I've also been thinking of shredding it, forming it into logs, and cooking it twice, sort of like Thai fish chips or Timothy's Indonesian shrimp bahwan, both of which by the way make for great bento.
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Old 11-13-2011, 12:43 PM   #426
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I'm fortunate to have a friend in Japan who sends me rolls of "saran wrap" in 22cm sushi size. It's not microwaveable, but otherwise far superior sheets of petrochemical engineering. Unfortunately, it doesn't make me any better at rolling inside-outs.

I did not tempura the trout. I love filleting whole fish. The exception is trout, which is a PITA to de-bone, compared to the ease of separating its skeleton after cooking. I've also been thinking of shredding it, forming it into logs, and cooking it twice, sort of like Thai fish chips or Timothy's Indonesian shrimp bahwan, both of which by the way make for great bento.
With hard-to-fillet fish, I sometimes will poach them in a 50-50 milk/water bath until just cooked and then seperate the meat into "Logs". Then I dry them and cook them tempura style for fish rolls.

I think you did a wonderful job of it. It made me hungry to look at your finished rolls.
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Old 11-14-2011, 05:46 PM   #427
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Quote:
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Damien, there's something I've been looking for the past couple years. If you ever see something that fits the bill, PM me please. Not to diss tradition because my bamboo mat works just fine, but I want a 21st Century sushi rolling mat. Non-stick, dishwash safe, standard size (about 8 x 9.5 in). I've never heard of such a thing, but I find it hard to think that there wouldn't be one by now somewhere.
Spork.. I've never seen what you describe. I'll keep an eye out though. Most places I've seen just use plastic wrap to keep the cleanup minimal and non-stick.

-Damien
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Old 11-14-2011, 06:43 PM   #428
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Quote:
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Damien, there's something I've been looking for the past couple years. If you ever see something that fits the bill, PM me please. Not to diss tradition because my bamboo mat works just fine, but I want a 21st Century sushi rolling mat. Non-stick, dishwash safe, standard size (about 8 x 9.5 in). I've never heard of such a thing, but I find it hard to think that there wouldn't be one by now somewhere.
Hey spork, I've never seen anything like what you want either. There is a lady at a local restaurant that uses a dish cloth to roll with. It's the weirdest thing I've seen yet. The dish cloth is folded into quarters and damp. she makes the roll by hand and then, when she flips it to tighten the roll, she lays this cloth across the roll and uses that to firm the roll. It's really weird and awesome to watch.

I'll keep my eyes open for you. If I see any cool roll making gadgets, I'll let you know.
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Old 11-14-2011, 07:13 PM   #429
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Spork, your trout rolls look awesome. Also, thank you for the advice in regards to the bean sprout salad. I cannot wait to try it.

Here is a question for the group: Asian noodles. What are the different types and how to you use them? For example, what exactly ARE the noodles I find in lo mein, and how to they differ from other types?
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Old 11-15-2011, 12:08 AM   #430
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lo mein are wheat noodles, same with chow mein, the difference is how they are cooked. Chow mein can be larger, like the difference between spaghetti and angel hair.

Soba noodles usually have buckwheat flour.
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