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Thread: Stained Glass Window Sushi

  1. #11
    Senior Member ThEoRy's Avatar
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    Quote Originally Posted by knyfeknerd View Post
    Great job Rick. you still are no where close to being as good as MASTERCHEF Giovanni.
    I know I know I'm still working on it. One day I too will get to criticize Jacques Pepin for making a French omelet.
    Starting this harvest I'm a starving startling artist/
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  2. #12
    Senior Member ThEoRy's Avatar
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    Quote Originally Posted by stereo.pete View Post
    More like mosaic pin sushi, love it!
    Mosaic Makizushi. I think I'm going to have to use that.
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  3. #13
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    Quote Originally Posted by ThEoRy View Post
    Thanks!! The foam was made from chic stock, mirin, dashi, rice wine vinegar, soy sauce, wasabi powder, yuzu, salt and pepper, then stabilized with soy lecithin and aerated with a hand blender. Breading is a standard breading setup. The panko was pulsed finely in the robot coupe.
    Seems like some of the more subtle things would get lost, in the foam, after wasabi powder chic stock, pepper; but I don't know how flavor changes in a foam or proportions of ingredients.

    Maki looks like it would be quite good. I can definitely see that as something Morimoto would do, some of the stuff he comes up with makes me laugh at the absurd brilliant fusion.

  4. #14
    Senior Member ThEoRy's Avatar
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    Quote Originally Posted by GlassEye View Post
    Seems like some of the more subtle things would get lost, in the foam, after wasabi powder chic stock, pepper; but I don't know how flavor changes in a foam or proportions of ingredients.

    Maki looks like it would be quite good. I can definitely see that as something Morimoto would do, some of the stuff he comes up with makes me laugh at the absurd brilliant fusion.
    It was really just a dashi foam with subtle hints and notes of different flavors. It's not like you could taste the wasabi per se, just to kind of sneak around your palate.
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  5. #15
    Senior Member JKerr's Avatar
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    Looks good. Sushi is one of those things I'd love to learn to do well, I'm truly awful at anything delicate though.

    On a side note, how do you find the Tanaka gyuto? And is yours in R2 or SG2?

    Cheers,
    Josh

  6. #16
    Senior Member ThEoRy's Avatar
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    R2. I've been wondering about the new sg2 though..
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  7. #17
    Sorry if this is a stupid question but... why the meat wrap and frying? I haven't seen it before, but maybe it's a common thing to do in some places. Wrapping things in meat usually makes for tasty food, but I wouldn't have thought of doing that to sushi.

  8. #18
    Senior Member ThEoRy's Avatar
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    Quote Originally Posted by birdeye View Post
    Wrapping things in meat usually makes for tasty food,
    I didn't have to wrap it in prosciutto and fry it, this roll was a Morimoto dish though so he must be on to something because it tasted super tasty when I was tasting how it tastes.

    I have some ideas for an original mosaic roll that I may share soon.
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  9. #19

    knyfeknerd's Avatar
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    I've seen crazy maki pattern rolls made. Someone even did a Barack Obama one. I don't know that some of them would taste good, but they sure as hell look cool. It really just depends on how hard you're willing to "geek-out" on it when you are putting it together.
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  10. #20
    When I made it I wanted to be authentic to the video...flour, egg, panko. But I could also see doing it with dehydrated parma...almost as a dust. There is a lot of sweetness in the roll....so I feel you need some Umami on the outside for balance.....just my 2 cents.

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