ChryZ

Here's a pic of my humble Tempura attempt: I haven't got my notes at hand, but it was pretty straight forward ... flour+eggs+icewater=intentional lumpy batter. The fried items are strips of chicken breast, mushrooms, bell pepper, sweet potato, broccoli, fake ebi. Served with Tentsuyu (dashi/mirin/soy dipping sauce and grated daikon). Nothing fancy, very yummy though.

I was looking for some Tempura Donburi pictures, so I searched for Tendon via google's image search ... and got rewarded with a page full of medical surgery imagary, I'm not really good with stuff like that and feel a bit sick now

One of my favs for years! Another very nice salad/sidedish: Horenso Ohitashi (spinach salad with katsuobushi topping) Ingredients: 1 bunch of fresh spinach 3 TBS cold dashi 1 TBS soysauce 4 TBS katsuobushi (dried bonito shavings) Blanch spinach for 1 min in boiling water with a pinch of salt, drain and transfer spinach into a pot of cold water for 3 min. Squeeze gently to remove liquid from spinach. Dress the spinach with dashi/soysauce mix and top with katsuobushi.

Make sure to read this one.

Great how-to! I especially like, that you included imperial and metrical units ... very nice touch <3

Toasted bread, indian chicken curry, crunchy cucumber, red lettuce and yogurt-mint-sauce. Mozzarella, tomatos, fresh basil, salt&pepper, extra virgin olive oil and balsamic vinegars ... good on sandwich bread, best on crispy ciabatta ... raw or grilled. Turkey, honey-mustard-sauce and shredded cheddar.

Yikes indeed! A chinese friend of mine got MSG intolerance. He showed similiar reactions. It was pretty tough for him growing up in HK and all.

I'm especially fond of steamed broccoli dressed with a little butter or olive oil or flax seed oil or lemon zest/juice or balsamic vinegar or roasted sesame seeds/oil combo ... depending on the rest of the dish.

Amazing!

Let's talk gear. I use japanese kitchen knifes for years, got a waterstone and sharpen them myself. For the sushi adventure I bought a nice sashimi knife with a v-shaped edge. The sashimi knife is brilliant for delicate works.

-omelet: lightly fried, folded, layer for layer in a squared mini-pan -shiitake mushrooms: cooked in sake, soy sauce and sugar -takuwan (pickled radish, the yellow bits) -fake crab meat sticks -cucumber

From my experience it's not that difficult ... but a little time consuming, especially the futomaki (those bigger rolls). Sashimi (raw fish slices) is the fastest. For the rest you need to prepare the seasoned/cooled-off rice, that's it pretty much for nigiri and the smaller maki. Futomaki on the other hand requires quite a few (easy) preperations. Anyone interested should definitely give it a try!

After being consumers for many year, myself and a friend wanted to give it a try. This was the result of our first and only attempt: It was a lot work ... research, getting all the stuff and gear, prep work, etc. It took about 3 hours. Even though it was yummy and fun, I doubt we are doing it again, but hey ... it sure helped to accept restaurant/sushibar-prices more easily. Actually I wasn't aiming for nigiri, otherwise I had bought more kinds of fish, the plan was to make some futo and tekka maki, the nigiri and sashimi were byproducts from leftovers. For me, doing the nigiri was more fun (and less work) than the maki (rolls). Comments or questions are most welcome.

-P&J or grilled cheese sandwiches -yogurt or quark with M&M's Minis -puff pastry squares rolled up with smoked ham and cheese, baked until golden and crisp

Since ramen = carbs, I usually like to add some protein (slices of boiled egg, cold cuts, canned tuna, tofu, etc) and fast cooking veggies (green onions, minced garlic, bean sprouts, spinach). For flavouring kimchi and its "juice", doenjang/gochujang paste, chili flakes, seasame oil. I am not the biggest fan of instant ramen though ... nutrientless calories at its best

I'm using the microwave oven rarely, but I've made an interesting discovery. It's actually possible to crisp up food, that lost it's crispness. It only works with food that is dry and that humidified a little. I was able to dehumidify nori seaweed to it's former crispness. Nachos crisp up nicely too ...

My favs: -tomatos, red onions, olive oil, balsamic vinegar, salt, pepper, fresh basil, mozzarella, slightly toasted wholemeal sandwich bread -chicken or turkey, honey, mustard, red lettuce, cheddar, white sandwich bread -kimchi, green onions, tuna, very little honey, roasted sesame seeds, sesame oil, gochujang as spread, wholemeal sandwich bread -bacon or ham, roasted onions, dijon mustard, cheese, any sandwich bread will do -curry chicken leftovers, cucumber, lettuce, minced-mint yogurt -P&J

Each 3500 calories is equal to 1 pound of fat. Weight maintenance occurs when calories out and calories in are balanced over a period of time. Weight loss occurs when you burn more calories than you consume, at the rate of 1 pound lost for each 3500 calories deficit. Metabolism, age, activity, nutrition and even genetics are all part of this equation. physical: -activities boost the metabolism for a certain amount of time -muscle mass burns calories, more muscle mass burns more calories (even when idling) -muscle mass is leaner than body-fat while being heavier -eating 6 small meals a day keeps the metabolism at a higher rate than eating 3 big ones -it's only healthy to lose 1-2 pounds of body weight per week -make exercising a habit, try to enjoy it, if you consider it a chore, then you'll not likely stick to it. Find something you enjoy and what's actually fun. nutrition: -portion control, don't eat big meals! -stay away from fatty food like chips or any deep fried stuff -slow and steady is better than a starvation crash diet -cut back on simple carbs (sugar, soda, candy) -snack on fruits and vegetables -cut back on saturated fats -drink a lot water

Absolutely drool worthy thread! I got to read up on the subject and try it myself.

Stamina food, like ginseng/garlic chicken soup.

Quite possible. I am even pretty sure that the place where I bought my tuna already did that. Now that I think about it, when I visited the giant tokyo fish marktet, I noticed that they pretty much only auctioned whole froozen tuna.

Since it's sushi and it's eaten raw, no cooking treatment is required. I only made sure, that the tuna is as fresh as possible, neat, clean and with a good cut. I bought a japanese sashimi/sushi knife (single sided/sharpened) and a waterstone to sharpen it. EDIT: Whoops, I made a mistake. No tuna for the futo maki (those big rolls). Tuna is only in the small tekka maki. Rice should be cooled off to keep the raw fish ... well, raw

Thanks for your kind words. I was actually suprised myself, that it kinda worked out. The futo maki filling was made with: -crab meat -cucumber -sweetened, omelette roll, cut in long strips -cooked, seasoned shiitake mushrooms -takuan (pickled radish, bright yellow in color) -a little cress EDIT: Whoops, I made a mistake. No tuna for the futo maki (those big rolls). Tuna is only in the small tekka maki.

First post, so please go easy on me. This was my first attempt on sushi, the initial plan was to just roll up a few futo maki, but there was so much tuna and seasoned rice, that I gave nigiri and sashimi style a try. We were quite pleased with the results ... and stuffed ^_^;