Rayman Pirate-Community

The Jonster wrote: Sat Aug 26, 2023 4:51 amAlso aren't yams kinda like sweet potatoes? Maybe you had sweet potato tempura?

Sweet potatoes are white on the inside still, whereas yams are red-orange. They taste very similar though. Yams have a slightly stronger/richer flavour. I like both pretty equally.

I've been making gyoza (steamed pork/veggie dumplings) and tuna tataki (marinated/seared) now too:

Dammit I’m hungry now

Hmmm does spam musubi fit under this category? I loved that stuff ever since I first tried it.

The Jonster wrote: Sat Aug 17, 2024 8:20 am Hmmm does spam musubi fit under this category? I loved that stuff ever since I first tried it.

Musubi is synonymous with nigiri, which is just rice balls with shit on top, a sushi staple, so it 100% does yep.

Sushi Is pretty good, I’ll give it that

Omg Ad your sushi is looking so restaurant quality the more you submit pics of it

I made my own bunch of avocado and egg a few months ago and I think I did alright, it's just one of those meals I don't get to make very often as my fiancé doesn't really like it.

It’s good but not as good as gedagadigedagadao aben maridah lontago

Well in that case let's see how you make sushi then Goop!

I'm somewhat taken aback that you like sushi and not spam.

Gedagadigedagadao sushi recipe

1. Kill 10 ridgeland cotton eyes joes
2. Mix them together with skibidi toilet lobster
3. Mix boil them in red larva oil
4. Stir with the spoon from the branch of the wise mystical tree
5. Add rice

Oh man, I love sushi! My bro took me to this one place and I must've had 12 little plates of the stuff, I wanted to try all the things and use chopsticks. I think the waiters were impressed with all the sushi I scarfed down. But oh man it was SO good. I wish we could go back someday soon...

Oh yeah I finally found an Asian buffet in central Notts that not only does good meat and fish free sushi, but a whole ton of good stuff. Like trying taro for the first time. So many buffets advertise sushi but often never serve it.

I recently developed a passion for Japanese cuisine and because of this my ideas about sushi have changed, and not as you would expect though!

I used to like sushi as my friends love to go to those all-you-can-eat sushi restaurants but now I no longer feel the same enthusiasm when I go to such restaurants..
I am trying to lose weight and in such a restaurant is very easy to go off-track as I always end up eating more than I should..
I tried explaining this to my friends but they do not understand how many calories each piece of sushi is, also because the rice on the sushi is always seasoned with sugar and vinegar..

I love Japanese cuisine so much that now I also have a strong respect for it too, the sushi I can find in my country is American-styled and uses ingredients that a Japanese sushi chef would never use (such as avocado, fruit, spreadable cheese, mayo and sweet potatoes).

I thought.. as these restaurants don't make real Japanese sushi I thought of making it myself at home but that's impossible..
Apart from that is hard to find fresh fish that is safe to eat raw, but real Japanese sushi always contains some wasabi which is very expensive and the imitation wasabi paste tastes very bad..

I think I'll know if I really like sushi once I'll try it in Japan

Oh man I love sushi so much. It's "pretty good" here, but the best sushi I've had was in Vancouver. The fish there is just next-level.

I still have to try it in Japan though... I can only imagine.......

More sushi spam incoming

I made some for my brother and now-sister-in-law a couple weeks ago, and after three years, this might be the first time I feel like I really achieved restaurant-quality presentation and taste


(Negitoro maki, salmon-avocado futomaki, salmon sashimi and nigiri, Alaska roll, yam roll, yam tempura, and prawn popcorn tempura)

Literally had sushi a few days ago, and now this is making me hungry for it again, this looks so good, like wow!

ItzalDrake wrote: Sat Aug 17, 2024 2:50 pm I love Japanese cuisine so much that now I also have a strong respect for it too, the sushi I can find in my country is American-styled and uses ingredients that a Japanese sushi chef would never use (such as avocado, fruit, spreadable cheese, mayo and sweet potatoes).

Aren't avocados fruits in general though?
Also this makes me think of a sushi roll I read about in a restaurant here in town, it had mangos and mango sauce, amongst other things.

The Jonster wrote: Mon Oct 21, 2024 6:14 am Aren't avocados fruits in general though?
Also this makes me think of a sushi roll I read about in a restaurant here in town, it had mangos and mango sauce, amongst other things.

Hmm I am not sure since Avocados aren't very common in my country, they sure are a fruit in the botanical POV, while in the culinary POV I'd consider it as a vegetable since it is often used on salty recipes.

You are reminding me that Japanese cuisine (unlike the Italian one ) is very open to changing their traditional recipes and taking inspiration from other countries.
In fact I remember that in some places in Japan is is possible to find American-style sushi, even though I don't think is very popular.

Yeah you’re right about that actually, I would consider them vegetables (healthy fat food) on a culinary standpoint, which is great cuz I like avocados

ItzalDrake wrote: Sat Aug 17, 2024 2:50 pm I love Japanese cuisine so much that now I also have a strong respect for it too, the sushi I can find in my country is American-styled and uses ingredients that a Japanese sushi chef would never use (such as avocado, fruit, spreadable cheese, mayo and sweet potatoes).

I thought.. as these restaurants don't make real Japanese sushi I thought of making it myself at home but that's impossible..

American-style sushi still very much is traditional Japanese sushi, they just also have items that use those ingredienets you mentioned. You don't need to go to Japan to know what "real" sushi tastes like, everything is a la carte and you can just order the traditional ones. Then again, I'm guessing where you live it's likely very inauthentic, considering you don't even have easy access to raw fish like you said.

When it comes to wasabi, real horseradish often isn't even used in Japan, rather a powder and water formula, and American places do the same. Never the paste though... the paste is so silly. I'm actually using some in my picture you can see, which is just because my brother forgot to bring his powder lol, and the closest grocery store to me only has the paste.

Also, those ingredients you mentioned imo are some of the most delicious things. I usually make a mix of both... I love the simple, unmatched purity of the flavour brought by basic maki or sashimi... and I also love the fat american kinds bursting with texture and flavour.

The Jonster wrote: Mon Oct 21, 2024 6:14 am Literally had sushi a few days ago, and now this is making me hungry for it again, this looks so good, like wow!
(...)
Aren't avocados fruits in general though?
Also this makes me think of a sushi roll I read about in a restaurant here in town, it had mangos and mango sauce, amongst other things.

Thanks!!
And ah yes, I've made rolls with mango before too! I only tried maybe as recently as a year ago - it's such a brilliant addition. The mango sauce too... it's very sweet, but if you're in the right mood, it's so refreshing and delicious.

Another point for Itzal:
I really do praise American sushi to no end, because stuff like the choice to use mango is impressive to me. They're not "bastardisations" where random salad ingredients are getting chucked into rolls, the additions are very specific, tried and true, and you can tell by how consistent the quality and methods are across the continent for using them. They're downright genius in my opinion 99% of the chefs here are Japanese too.

I remember now what that roll was, it was this one (called the I-10)



Ngl I actually liked it when I tried it. I don't know though whether this roll had real snow crab meat or just imitation crab...

The Jonster wrote: Tue Oct 22, 2024 6:35 am I remember now what that roll was, it was this one (called the I-10)

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Ngl I actually liked it when I tried it. I don't know though whether this roll had real snow crab meat or just imitation crab...

Do you remember how expensive it was? That's usually a good indicator of whether it's imitatiom crab or not. Personally, I think imitation crab is delicious... it's a more curated taste than real crab, but it's just right, and incredibly cheap

It's probably imitation, it just looks like a cali roll with mango on top. If the roll was like 15 USD it's probably real though, unless they're ripping you off. Most people don't care for the difference in taste, so there's very little incentive to ever use real crab in rolls unless someone specifically requests it or it's a gormet item.