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Old 09-07-2011, 07:16 PM   #31
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Originally Posted by PrincessFiona60 View Post
Lucca, I use a wide, shallow ceramic bowl to cool my rice with a wooden spoon/paddle. Works very well...even a lasagna pan would work to cool and season your rice. You don't need the fancy things to get good sushi.

Right on! I use a 13x9 glass baking dish, a cheap bamboo paddle to toss it and a folding paper fan to cool it.
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Old 09-07-2011, 07:24 PM   #32
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Right on! I use a 13x9 glass baking dish, a cheap bamboo paddle to toss it and a folding paper fan to cool it.
I use a plastic spatula in a large stainless steel bowl with a 4" electric "clip-on" fan pointing at the bowl while I toss the rice.

It's called; "Whatever works".

The little clip on fan was an idea I got when I saw the fan at the store. It works really good.
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Old 09-07-2011, 07:34 PM   #33
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Ok, I'm not giving up, but I think I'll try to prepare a sort of Pavese sushi using local food: the world famous Pavizushi!
I look forward to your creation, Luca!

You don't even really have to season the rice base, if your combination suggests it'd be better that way. True sushi = vinegar rice, as qmax noted, but as long as its starch component can somehow hold its shape as finger-food, I get a kick out of new sushi inventions.

By the way, was it you who posted recent pics of a new set of cookie molds? Sorry if I'm mistaken. If so, I think they might improvise well as "oshibako"...
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Old 09-07-2011, 07:46 PM   #34
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I use a plastic spatula in a large stainless steel bowl with a 4" electric "clip-on" fan pointing at the bowl while I toss the rice.

It's called; "Whatever works".

The little clip on fan was an idea I got when I saw the fan at the store. It works really good.
That's a great idea. I think I'll ditch the sushi chef apprentice I've kept for the past seven years doing nothing but waving a giant paper fan while I scowl, "evaporation too fast, rice drying," and draw "cryptic magical glyphs" in the rice with my spatula...
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Old 09-07-2011, 10:57 PM   #35
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Before we get off-track into cultural philosophies and such, lets instead remain on-course and discuss the "How To" of making your own sushi.

All parts of the traditions of sushi can be respected by those who wish and the freedom to explore the zillions of ways of making Modern Sushi can coincide with the old traditions by merely allowing both to exist without argument between them.

While accepting that sushi tradition defines "sushi" as "seasoned rice", in the more modern sense, sushi is now defined as many, many things, including both the manner of its creation and the items which are now used to create it.

It's a true 180 degree clash of the old and new. I once saw something that would make most traditional sushi people cringe; jello combined with a sushi-like appearance using dessert items to represent traditional sushi ingredients. The dish was a real hit with the kids it was for, whose parents were Modern Sushi lovers.

The details and traditional methods used to create what we know as "sushi" today are still respected when appropriate, and at the places that are appropriate. It would indeed be a rude person who would barge into a nice sushi establishment and try to order a hot-dog with relish and onions.

Equally, I don't believe that it would be fair to hold everyone to a traditional form of sushi in a forum that is open to a wide range of modern cooking and food preparation.

Let's try to keep on track with "Making your own sushi" and the thousands of ways to make that happen.

Thanks everyone!
While I get that there are a million ways to make sushi, the rice is not a "cultural philosophy", It is essential to sushi and certainly not off track.

It's like cooking pasta al dente, or incorporating a liquid properly in a risotto.

It make or breaks the dish. It is fundamental.

It doesn't matter what you put on it or how you slice it. Crappy rice yields crappy sushi.

We can agree to disagree if you choose.
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Old 09-07-2011, 11:59 PM   #36
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While I get that there are a million ways to make sushi, the rice is not a "cultural philosophy", It is essential to sushi and certainly not off track.

It's like cooking pasta al dente, or incorporating a liquid properly in a risotto.

It make or breaks the dish. It is fundamental.

It doesn't matter what you put on it or how you slice it. Crappy rice yields crappy sushi.

We can agree to disagree if you choose.
Hey! No problem here! The rice is part of the whole. If any of the parts are seriously screwed up, it ruins the outcome.

It would be silly to argue over sushi rice. I'm good with anyone's methods. This thread is all about sharing them.

The only argument I would have is if someone were to say thier way is the only way to do something with sushi. Some traditionalists are that way.

Peace qmax. No disagreements here. Didn't mean for my comments to be interpreted as an attack or anything. In fact, I would appreciate it if you would share some of you knowledge and methods here in this thread.

I'll be quiet now and let others show their skills.
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Old 09-08-2011, 12:11 AM   #37
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hey, don't be quiet now. this is a good thread, and i have a question.

how is the fish used for the most commonly known form of sushi determined to be sushi grade? who grades it, and how? there must be fresh sushi fish, or are all sushi grade fishes deep frozen to make sure it's free from parasites?
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Old 09-08-2011, 09:57 AM   #38
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I look forward to your creation, Luca!

You don't even really have to season the rice base, if your combination suggests it'd be better that way. True sushi = vinegar rice, as qmax noted, but as long as its starch component can somehow hold its shape as finger-food, I get a kick out of new sushi inventions.

By the way, was it you who posted recent pics of a new set of cookie molds? Sorry if I'm mistaken. If so, I think they might improvise well as "oshibako"...
Yes, it was me! Well, I will use those molds, pavese italian rice, italian white wine vinegar, local vegetables, some octopus, some other fish, and all the plain tools suggested by all of you.
Now, I need some human guinea-pig, maybe my old friend Stefano, he could eat stones, if needed...
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Old 09-08-2011, 11:03 AM   #39
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hey, don't be quiet now. this is a good thread, and i have a question.

how is the fish used for the most commonly known form of sushi determined to be sushi grade? who grades it, and how? there must be fresh sushi fish, or are all sushi grade fishes deep frozen to make sure it's free from parasites?
I'll try to be as clear as possible. This is a "How-to-make-your-own-sushi-at-home" thread.

It's not a discussion about the legalities of sushi and what laws, rules, regulations and guidelines of those departments, branches, legal bodies or enforcement agencies that are in place throughout the world.

If you want to know all the legal stuff, it's out there on the Internet. Anyone who is in need of finding that information is just as capable of finding it as I am. I'm not being drawn into a legal argument about sushi.

Sorry.

In fact, the 2009 legal documents needed for a business in Seatle Washington, USA are outlined within this letter to a fish company there:

----
Cannon Fish Company 1/26/09

Department of Health and Human Services Public Health Service
Food and Drug Administration
Seattle District
Pacific Region
22201 23rd Drive SE
Bothell, WA 98021-4421
Telephone: 425-486-8788
FAX: 425-483-4996




January 26, 2009

VIA CERTIFIED MAIL
RETURN RECEIPT REQUESTED
In reply refer to Warning Letter SEA 09-09
Peter A. Cannon, President
Cannon Fish Company
215 West Harrison Street, Suite 200
Seattle, Washington 98119

WARNING LETTER

Dear Mr. Cannon:
We inspected your seafood importer establishment, located at 215 West Harrison Street,Suite 200, Seattle, Washington, on August 12 and 13, 2008. We found that you have serious violations of the seafood Hazard Analysis and Critical Control Point (HACCP) regulation, Title 21, Code of Federal Regulations, Part 123 (21 CFR Part 123). The specific requirements for imported fish and fishery products are set out in 21 CFR 123.12. As an importer of fish or fishery products, you must operate in accordance with the requirements of Part 123. In accordance with 21 CFR 123.12(d), there must be evidence that all fish and fishery products offered for entry into the United States have been processed under conditions that comply with 21 CFR Part 123. If assurances do not exist that the imported fish or fishery product has been processed under conditions that are equivalent to those required of domestic processors under 21 CFR Part 123, the fish or fishery products will appear to be adulterated under Section 402(a)(4) of the Federal Food, Drug, and Cosmetic Act (the Act), 21 U.S.C. 342(a)(4) and will be denied entry. Because our inspection identified serious violations of 21 CFR Part 123, your imported frozen, raw, sashimi grade swordfish fillets are adulterated under Section402(a)(4) of the Act (21 U.S.C. 342(a)(4)), in that they have been prepared, packed, or held under insanitary conditions whereby they may have been rendered injurious to health. You may find the Act, the seafood HACCP regulation, and the Fish and Fisheries Products Hazards & Controls Guidance through links in FDA's home page at www.fda.gov.1
Your significant violations were as follows:
You must implement an affirmative step designed to ensure that the fish and fishery products that you import into the United States were processed in accordance with the requirements of FDA's seafood HACCP regulations, to comply with 123.12(a)(2)(ii). However, your firm did not implement an affirmative step for the importation of frozen, raw, sashimi grade swordfish fillets from (b)(4).
We may take further action if you do not promptly correct these violations. For instance, we may take further action to refuse admission of your imported fish or fishery products under Section 801(a) of the Act (21 U.S.C. 381(a)), including placing them on detention without physical examination; seize your product(s);and/or enjoin your firm from further violating the Act.
We acknowledge your letter of November 20, 2008, advising FDA that your verification plans for imported products have been completed. We also acknowledge your earlier letter of August 15, 2008, advising FDA that you had at that time begun work on verification plans for imported products with the assistance of a consultant. Neither letter, however, included documentation demonstrating that you have implemented an affirmative step or otherwise corrected the aforementioned violation. You should respond in writing within fifteen (15) working days from your. receipt of this letter. Your response should outline the specific things you are doing to correct these violations. You should include in your response documentation, such as HACCP and importer verification records and records that document the performance and results of your firm's affirmative steps, or other useful information that would assist us in evaluating your corrections. If you cannot complete all corrections before you respond, you should explain the reason for your delay and state when you will correct any remaining violations.
This letter may not list all the violations at your facility. You are responsible for ensuring that your seafood importer establishment operates in compliance with the Act and the seafood HACCP regulation (21 CFR Part 123). You also have a responsibility to use procedures to prevent further violations of the Act and all applicable regulations for the fish or fishery products that you import into the United States.
Please send your written reply to the Food and Drug Administration, Attention: Michael J. Donovan, Compliance Officer, 22201 23rd Drive SE, Bothell, WA 98021-4421. If you have any questions regarding this letter, please contact Mr. Donovan at (425) 483-4906

Sincerely,

/S/

Charles M. Breen
District Director
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Old 09-08-2011, 11:16 AM   #40
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Thanks for this thread Timothy, it has inspired me.
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