while perusing the aisles for lunch, i ran across this culinary delicacy ultra coveted by the mondo rich in Japan.
i opted for a bottle of water instead. i almost bought a bottle of asian pear sake & thought nah… i could buy 2 boxes of Franzia Rhine wine for that price. :D
the girls gorged themselves on homemade inari tonight. ohh how i’m digging their carb-crashed-induced snores.
Sunday, April 5, 2009 at 2:10 pm
I can’t remember the last time I had authentic Japanese spam, to tell you the truth.
It’s funny, though, we are now so used to the digital kind that we sort of forget that it used to come in a can and our mothers would force us to ingest it. That’s probably for the best.
Monday, April 6, 2009 at 6:09 am
gawd thats gross….my old sushi bar boss said spam sushi maki was VERY popular in Hawaii….i cant fathom eating spam unless u were starving to death on an island somewhere and that’s all there was.
mmmmm inari………………………………………………….i love inari!
i figured out how to work yer blog!
Monday, April 6, 2009 at 5:30 pm
I’m afraid I’ll never forget all my Spam Incidents as a child, Barb… when my mother decided it’d be a great addition to grilled cheese sandwiches I objected so vehemently that she never made me another grilled cheese sandwich again. Which was fine… she made god-awful grilled cheese sandwiches, anyway. ;)
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INARI FUCKING RULES! Dude, I almost texted you when I was making the rice ‘cuz I know you’re a sushi chef extraordinaire. :) The recipe called for letting the rice sit for half a fucking hour before putting it to boil & I was like get out… that’s retarded, that’ll make ultra soggy rice! Sure enough it did, but I didn’t let it go the full half hour… anyway, I was so disgusted I got myself a rice cooker yesterday. omfg. it makes perfect rice – goddamn miracle of technology!
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I need to send you the recipe I used for the rice… I think it might have been a little too sweet.
Saturday, April 11, 2009 at 9:22 am
omfg rice cookers are the cats assssssssssssss…i love mine…i dont even know how to make rice in a pot.
it is perfect everytime….i usually use a little extra water and once its done let it sit for another 15 mins, lid on…mmmmmmmmmmm now i want rice.
what do u use for seasoning your rice?? i make my own mixture….equal parts sugar and white vinegar with a dash of soya sauce…..and mix/shake until dissolved….PERFECT!
Sunday, April 12, 2009 at 6:08 pm
We’ve always made rice in a pot… brown, sticky, sushi, jasmine… it was the way I grew up. My mom made rice every night so I saw how she made it but DUDE it’s so iffy… it’s insanity when you move. We now have a ceramic stovetop – it’s impossible to properly make rice on the damn thing. I am in love with the rice cooker, I’ve never made decent brown rice until yesterday!
The sushi rice seasoning… I didn’t think about adding soy sauce, that’s awesome! What I did was use around, uh… lets see… 5tbsp of rice vinegar, 3tbsp of sugar, & about 1tsp of sea salt to something like 2 cups of cooked rice. The vinegar was nice but I thought it could have used a little more sugar. I think the thing I was most disappointed about was the instruction to have the rice sit in water before bringing it to a boil on the stove, it was kinda gnarly by the time I got to mixing the seasoning liquid in, ack. Fuck that shit with the rice cooker now, hahah!
We should have a sushi party! No Spam or eggs, though. Can you imagine how that’d taste with seaweed? omg puke material!
Wednesday, April 15, 2009 at 7:44 am
I usually make a little container of the rice seasoning…1 cup sugar, 1 cup vinegar, 1 dash of soya sauce for color….the left overs you use to lube your knife with when u are cutting the sushi….
Do u lay your cooked rice out on a cookie sheet to cool when you season it??
Moving to a new stove does whack yer shit up alright…ive never made rice in a pot aside from MINUTE RICE…that’s all i ate b4 i got a rice cooker 38758375 yrs ago…after working at the sushi bar and stealing all Chris’s tricks I feel like my life was enhanced 1000% haha