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Old 12-16-2011, 07:00 PM   #11
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Hi Nall, good to meetcha! The flour type dumplings are just strips of flour and water, basically, with no filling. They are traditionally eaten with broth dishes like Boiled Chicken and such.

The Chinese version of dumplings are Filled pastries. Dim Sum is a perfect example of them. I've had Dim Sum of maybe a hundred types of fillings. The fillings can be almost anything and it's a standard manner of getting rid of "Leftovers" in china. Dice em up, add some veggies and wrap them for Dim Sum!

My favorite type of sushi? Oh man, that's a hard one to answer, because I love almost any type. I guess gunkenzushi with a filling of spicy scallops. OMG, I can eat those until I pop!

You got 12 full maki rolls for $8? Man, that's a lot of sushi. Each roll was about 6 bites, right? That's 72 bites of sushi for $8. That would be considered a very good price here with maki rolls going for anywhere from $2 to $10 each, depending on contents.

Smoked Salmon nigiri would be my second most favorite! That's the one I make at home the most. Serious Yum!

Oh I know what flour dumplings are now !! I also know now that what im looking for is Dim Sum :D

I miswrote that, I got 12 bites of Maki Roll for 8 dollars. Is that a good price where you live in?

I don't know which is Gunkenzushi, it sounds complicated, haha! I havent tried Smoked Salmon nigiri! I used to eat sushi with fish in the ingredients, but I had 2 bad experiences with fish (spines stuck in parts of my throat). The ironic part of both stories is, they both happened with breaded fish (the one they sell in the supermarket that is not supossed to have spines, only extremely tiny ones.)
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Old 12-16-2011, 07:07 PM   #12
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The baking mix (Bisquick or Jiffy) makes a big fluffy biscuit type dumpling. The mix that gets into the stew helps to thicken the gravy. I slice my dumpling open and slather the insides with butter. Great for sopping up gravy!
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Old 12-16-2011, 07:10 PM   #13
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Hello Zhizara

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The baking mix (Bisquick or Jiffy) makes a big fluffy biscuit type dumpling. The mix that gets into the stew helps to thicken the gravy. I slice my dumpling open and slather the insides with butter. Great for sopping up gravy!
Thank's for that info :) The problem is, they don't sell Bisquick or that type of product where I live in.
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Old 12-16-2011, 07:16 PM   #14
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Oh I know what flour dumplings are now !! I also know now that what im looking for is Dim Sum :D

I miswrote that, I got 12 bites of Maki Roll for 8 dollars. Is that a good price where you live in?

I don't know which is Gunkenzushi, it sounds complicated, haha! I havent tried Smoked Salmon nigiri! I used to eat sushi with fish in the ingredients, but I had 2 bad experiences with fish (spines stuck in parts of my throat). The ironic part of both stories is, they both happened with breaded fish (the one they sell in the supermarket that is not supossed to have spines, only extremely tiny ones.)
Here's a very well made video about making Gukanzushi:



Ahhhh, 12 bites of Maki Roll would be 2 rolls. $8 for two rolls *is* a bit expensive. Only the Lobster rolls go for that price where I live.

Sorry you got stuck with bones in your sushi! That reflects on the Chef. Shame on him! Part of being a Sushi Chef (Itamae), is being able to properly clean fish so that the customer gets no bones! The Itamae who made the sushi that resulted in you getting bones stuck in your throat must be poorly trained.
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Old 12-16-2011, 07:22 PM   #15
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:)

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Here's a very well made video about making Gukanzushi:



Ahhhh, 12 bites of Maki Roll would be 2 rolls. $8 for two rolls *is* a bit expensive. Only the Lobster rolls go for that price where I live.

Sorry you got stuck with bones in your sushi! That reflects on the Chef. Shame on him! Part of being a Sushi Chef (Itamae), is being able to properly clean fish so that the customer gets no bones! The Itamae who made the sushi that resulted in you getting bones stuck in your throat must be poorly trained.
I agre, it is a bit expensive. :O LOBSTER ROLLS? I want to try those sometime.. Never seen 'em before!
I agree, the Chef who did that sushi must be poorly trained, but anyways my grandfather and my mother have had the same problem with spines getting stuck in their throat during all their lives! So its probably something genetic :P

Thank you for the video, I'll definitely watch it after I finish this tedious homework im doing.
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Old 12-16-2011, 07:32 PM   #16
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I agre, it is a bit expensive. :O LOBSTER ROLLS? I want to try those sometime.. Never seen 'em before!
I agree, the Chef who did that sushi must be poorly trained, but anyways my grandfather and my mother have had the same problem with spines getting stuck in their throat during all their lives! So its probably something genetic :P

Thank you for the video, I'll definitely watch it after I finish this tedious homework im doing.
You're very welcome, Nall. Cleaning fish so as to avoid any bones being in the fillets is easy. I've cleaned hundreds of fish, and have never had bones in any fillet I've cleaned. Breaded and fried fish is sometimes made of fish parts not used in other types of fish products. the fish is ground and formed into bites or chunks. I use only fillets for my sushi. Nothing but fish meat with no bones.

If you buy some Lobster meat, you can dice it into 1/8" chunks or just shred it. Then mix it with a tiny bit of Japanese Mayo and some Sriracha Sauce and fill the Gunanzushi hollow with it. Absolutely Wonderful!

Or, you can just lay strips of the lobster meat into a standard Maki roll with celery and finely shredded carrot. Both ways of making it result in delicious sushi!
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Old 12-16-2011, 07:37 PM   #17
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You're very welcome, Nall. Cleaning fish so as to avoid any bones being in the fillets is easy. I've cleaned hundreds of fish, and have never had bones in any fillet I've cleaned. Breaded and fried fish is sometimes made of fish parts not used in other types of fish products. the fish is ground and formed into bites or chunks. I use only fillets for my sushi. Nothing but fish meat with no bones.

If you buy some Lobster meat, you can dice it into 1/8" chunks or just shred it. Then mix it with a tiny bit of Japanese Mayo and some Sriracha Sauce and fill the Gunanzushi hollow with it. Absolutely Wonderful!

Or, you can just lay strips of the lobster meat into a standard Maki roll with celery and finely shredded carrot. Both ways of making it result in delicious sushi!
Sure will ! I'll convince my mom to let me buy a 3 dollar lobster to do that sushi :) Do you live with someone, if so, they are lucky to eat delicious sushi man!
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Old 12-16-2011, 07:41 PM   #18
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Sure will ! I'll convince my mom to let me buy a 3 dollar lobster to do that sushi :) Do you live with someone, if so, they are lucky to eat delicious sushi man!
Only Dinky, my 14 year old cat lives with me now. He loves sushi too!

When I'm making sushi on the kitchen counter, he suddenly becomes my very best friend in the world!

My friends have sushi parties and invite me to make it from the ingredients they provide. I don't mind it at all. Making sushi is easy after the first 500 rolls.
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Old 12-16-2011, 07:49 PM   #19
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Hahaha

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Only Dinky, my 14 year old cat lives with me now. He loves sushi too!

When I'm making sushi on the kitchen counter, he suddenly becomes my very best friend in the world!

My friends have sushi parties and invite me to make it from the ingredients they provide. I don't mind it at all. Making sushi is easy after the first 500 rolls.
Hahahah, I agree. I made sushi once, years ago (I was like 13) and It turned out gigantic and a total mess.

Im sure the smell of fish has nothing to do with the sudden love of your cat! :P
Haha, your friends are lucky to have a trustable "Itamae?".
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Old 12-16-2011, 10:00 PM   #20
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January's Food & Wine magazine has a Shrimp_and_Pork Dumplings with Bamboo Shoots recipe that looks interesting, and none of their recipes have ever failed me
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