seriously it takes like 2-3 failed practice rolls and you're good to go.
buy the nori, sushi rice and mirrin in larger quantities, they will keep pretty well.
shop for fresh fish on the day you want to make them and remember that 200 gr of fresh fish will make about 4-5 rolls of sushi (so thats x 5-6 pieces depending on how thin you slice them)
I didn't think sushi usually involved mirrin?
I usually go the full lazy route and just make sashimi donburi though.
Every time I've been to Mitsuwa, I've looked longingly at their fresh seafood/meat section and wished I didn't live an hour+ drive away. I guess I could get a cooler ready next time and bring stuff home that way.
seriously it takes like 2-3 failed practice rolls and you're good to go.
buy the nori, sushi rice and mirrin in larger quantities, they will keep pretty well.
shop for fresh fish on the day you want to make them and remember that 200 gr of fresh fish will make about 4-5 rolls of sushi (so thats x 5-6 pieces depending on how thin you slice them)
I didn't think sushi usually involved mirrin?
I usually go the full lazy route and just make sashimi donburi though.
i was tought to bring up the flavour of the rice by adding a bit of mirrin and rice vinegar. It might not be traditional but it didn't seemd farfetched to me.
@#pipe counterpoint: i've had plenty of non home made sushi with shitty rice. It was just more expensive.
You can't suck at cooking. You can suck at complex dishes, but you can't suck at something as simple as putting eggs into a pan and stirring them around until they're not runny anymore. Or tossing a pork roast into a crockpot with a can of Coke and putting it on low for 8 hours. Or cutting up bits of chicken and cooking them in another pan until they're not pink in the middle anymore.
Cooking is not like art, it's just following simple directions and it will come out just fine.
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Raijin QuickfootI'm your Huckleberry YOU'RE NO DAISYRegistered User, ClubPAregular
I know people who would literally screw up any of those things.
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#pipeCocky Stride, Musky odoursPope of Chili TownRegistered Userregular
You can't suck at cooking. You can suck at complex dishes, but you can't suck at something as simple as putting eggs into a pan and stirring them around until they're not runny anymore. Or tossing a pork roast into a crockpot with a can of Coke and putting it on low for 8 hours. Or cutting up bits of chicken and cooking them in another pan until they're not pink in the middle anymore.
Cooking is not like art, it's just following simple directions and it will come out just fine.
I don't even understand how unless someone's trying to be gourmet. It's cracking the eggs into a pan, stirring them until they're not runny anymore, then they just stop cooking and take them out.
You can't suck at cooking. You can suck at complex dishes, but you can't suck at something as simple as putting eggs into a pan and stirring them around until they're not runny anymore. Or tossing a pork roast into a crockpot with a can of Coke and putting it on low for 8 hours. Or cutting up bits of chicken and cooking them in another pan until they're not pink in the middle anymore.
Cooking is not like art, it's just following simple directions and it will come out just fine.
Cooking is like art.
You can do something very simple that gets your point across really quickly and efficiently (stick figures or basic grilled cheese/etc).
You can do something incredibly complex that takes up large amounts of time.
There's all sorts of things in the middle, too, and some people are better at it than others.
Cooking is -totally- an art.
vsove on
WATCH THIS SPACE.
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Raijin QuickfootI'm your Huckleberry YOU'RE NO DAISYRegistered User, ClubPAregular
It is easy to take some eggs and make something edible.
Cooking is not like art, it's just following simple directions and it will come out just fine.
Cooking is a skill.
You need to learn what "done" means with all the different things you cook. You need to learn when to use salt and how much, which flavours taste good with other flavours. You need to learn how to use your tools and which tools to use.
You're projecting all kinds of assumptions when you say "crack eggs into a pan and cook until it's not runny"
How many eggs?
how do I crack them?
What kind of pan?
how hot?
what do I stir them with?
How fast do I stir them?
what do you mean by "runny"?
You can't suck at cooking. You can suck at complex dishes, but you can't suck at something as simple as putting eggs into a pan and stirring them around until they're not runny anymore. Or tossing a pork roast into a crockpot with a can of Coke and putting it on low for 8 hours. Or cutting up bits of chicken and cooking them in another pan until they're not pink in the middle anymore.
Cooking is not like art, it's just following simple directions and it will come out just fine.
If I was a dick I would post this in the food thread
You're falling into the trap of "well this information is totally obvious/common sense to me, therefore everybody must know it, therefore it is impossible to screw this up because it's so simple."
I used to work in restaurants that sold burgers and it took me until about two years after I'd left to realize the reason burgers taste like crap when I cook them at home is because I'm not putting any seasoning on them.
Likewise, it can be easy to look at an egg in a pan and go, "eh, I don't think it's done yet" and end up with a plastic-like, overcooked egg that isn't really edible.
"cutting up bits of chicken" is so impossibly easy to fuck up before you even get to the cooking part that I just can't even address it properly in passing.
Bottom line is if you don't understand how common it is for someone to be fundamentally incapable of following simple, straightforward directions to perform a task they're not already comfortable doing then let me tell you how lucky your life is.
e: also wrt seasoning I have a peppercorn grinder and I bought a thing of rainbow peppercorns and I mix one part that, one part garlic powder, one part table salt, and one half part onion salt and let me tell you that is some damn tasty shit.
Cooking is definitely a learned skill, yeah, and it's one where the only real way to learn it to do it. The people in the world who make the best steaks in the world basically figured out how by doing all stuff wrong and promising never to do it again
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GrobianWhat's on sale?Pliers!Registered Userregular
I'm happy and grateful that my parents always included us kids in cooking (and other household stuff) so when I started living on my own I already had a solid foundation.
#pipeCocky Stride, Musky odoursPope of Chili TownRegistered Userregular
I really enjoy cooking. I've done it a bunch. I like buying kitchen utensils and equipment. I have 3 different chef's knives with different shapes for different purposes and I know how to hone them with a steel. I watch all kinds of cooking shows on TV and Youtube.
I still wouldn't say I am a good cook.
There's a whole bunch of self doubt wrapped up in cooking and making something for other people to eat. It scares a lot of people. A good friend of mine is a chef and she makes decent money on the side teaching people how to boil water for pasta, how to slice onions, how to combine ground beef and a pre-mixed spice packet to make tacos.
seriously it takes like 2-3 failed practice rolls and you're good to go.
buy the nori, sushi rice and mirrin in larger quantities, they will keep pretty well.
shop for fresh fish on the day you want to make them and remember that 200 gr of fresh fish will make about 4-5 rolls of sushi (so thats x 5-6 pieces depending on how thin you slice them)
I didn't think sushi usually involved mirrin?
I usually go the full lazy route and just make sashimi donburi though.
Not usually, but some people us it in place of sugar.
I don't even understand how unless someone's trying to be gourmet. It's cracking the eggs into a pan, stirring them until they're not runny anymore, then they just stop cooking and take them out.
Following cooking directions, and cooking correctly, is a skill not art. Modifying, and especially making new, dishes easily falls under the creative umbrella of "art".
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StraightziHere we may reign secure, and in my choice,To reign is worth ambition though in HellRegistered Userregular
Following cooking directions, and cooking correctly, is a skill not art. Modifying, and especially making new, dishes easily falls under the creative umbrella of "art".
Yeah, I'd generally consider cooking, as a term, to refer to the latter
The best example I can come up with is something super basic, spaghetti with meatballs.
My wife will make it for us sometimes. She'll buy a jar of sauce, a box of spaghetti and some ground beef, then mix the ground beef with a little spice/egg to make meatballs and chop up some jalapenos into the sauce. It's really tasty! Especially since I don't have to do any work.
When I make spaghetti and meatballs, it is a -production-. First I'll mix some dough and then run it through my pasta maker to make my own spaghetti noodles. I'll crush tomatoes, mince garlic and onions and make my own sauce. I'll get some pork and beef cuts and run them through my meat grinder while baking the moisture out of some bread so I can use it to make my own breadcrumbs, and then stuff the meatballs with a little parmesan.
Does the end result taste better? I don't know! But while what we're making is, on the surface, the same, they are two completely different meals to prepare.
Cooking's an art. You can definitely make an edible and reasonably tasty meal with minimal experience, but you can also take it much, much further and, through a knowledge of what tastes good together and what techniques you need to get the most flavour out of any piece of food, come up with your own combinations and dishes.
I'm far from a great cook, but I love cooking. My wife can cook as a skill, but I cook as an art, and I think the biggest difference is that she sees it as a necessary chore, while I see it as a great chance to express creativity.
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http://www.mitsuwa.com/
bam, good quality fresh fish
I didn't think sushi usually involved mirrin?
I usually go the full lazy route and just make sashimi donburi though.
Every time I've been to Mitsuwa, I've looked longingly at their fresh seafood/meat section and wished I didn't live an hour+ drive away. I guess I could get a cooler ready next time and bring stuff home that way.
It is super bad for me, but tastes good.
and I've had plenty of home made sushi that had shitty, soggy garbage rice
Need some stuff designed or printed? I can help with that.
i was tought to bring up the flavour of the rice by adding a bit of mirrin and rice vinegar. It might not be traditional but it didn't seemd farfetched to me.
@#pipe counterpoint: i've had plenty of non home made sushi with shitty rice. It was just more expensive.
Cooking is not like art, it's just following simple directions and it will come out just fine.
super, super wrong.
Need some stuff designed or printed? I can help with that.
you know what I meant, Ratatouille
I don't even understand how unless someone's trying to be gourmet. It's cracking the eggs into a pan, stirring them until they're not runny anymore, then they just stop cooking and take them out.
Cooking is like art.
You can do something very simple that gets your point across really quickly and efficiently (stick figures or basic grilled cheese/etc).
You can do something incredibly complex that takes up large amounts of time.
There's all sorts of things in the middle, too, and some people are better at it than others.
Cooking is -totally- an art.
But it can be hard to make them taste good.
They get brown bits, and to me that's messing it up.
Black pepper, some salt, garlic powder, onion powder. Those four spices will never steer someone wrong.
Cooking is a skill.
You need to learn what "done" means with all the different things you cook. You need to learn when to use salt and how much, which flavours taste good with other flavours. You need to learn how to use your tools and which tools to use.
You're projecting all kinds of assumptions when you say "crack eggs into a pan and cook until it's not runny"
How many eggs?
how do I crack them?
What kind of pan?
how hot?
what do I stir them with?
How fast do I stir them?
what do you mean by "runny"?
Need some stuff designed or printed? I can help with that.
If I was a dick I would post this in the food thread
But yeah you're about as wrong as you could be
I used to work in restaurants that sold burgers and it took me until about two years after I'd left to realize the reason burgers taste like crap when I cook them at home is because I'm not putting any seasoning on them.
Likewise, it can be easy to look at an egg in a pan and go, "eh, I don't think it's done yet" and end up with a plastic-like, overcooked egg that isn't really edible.
"cutting up bits of chicken" is so impossibly easy to fuck up before you even get to the cooking part that I just can't even address it properly in passing.
Bottom line is if you don't understand how common it is for someone to be fundamentally incapable of following simple, straightforward directions to perform a task they're not already comfortable doing then let me tell you how lucky your life is.
e: also wrt seasoning I have a peppercorn grinder and I bought a thing of rainbow peppercorns and I mix one part that, one part garlic powder, one part table salt, and one half part onion salt and let me tell you that is some damn tasty shit.
I still wouldn't say I am a good cook.
There's a whole bunch of self doubt wrapped up in cooking and making something for other people to eat. It scares a lot of people. A good friend of mine is a chef and she makes decent money on the side teaching people how to boil water for pasta, how to slice onions, how to combine ground beef and a pre-mixed spice packet to make tacos.
Need some stuff designed or printed? I can help with that.
Not usually, but some people us it in place of sugar.
Well it's not more important but it's certainly much harder to prepare correctly.
Have you heard the Dan Ryckert eggwhite story?
Yeah, I'd generally consider cooking, as a term, to refer to the latter
The former is just making food
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yes
cook serve delicious, on sale now
I'm inclined to agree. It's more like carpentry or pottery than painting or sculpting.
Of course you can also be artistic with it, just as you can be artistic while building a bench, but the function is more important than the form.
Pottery is absolutely an art and I'm pretty sure carpentry is too.
My wife will make it for us sometimes. She'll buy a jar of sauce, a box of spaghetti and some ground beef, then mix the ground beef with a little spice/egg to make meatballs and chop up some jalapenos into the sauce. It's really tasty! Especially since I don't have to do any work.
When I make spaghetti and meatballs, it is a -production-. First I'll mix some dough and then run it through my pasta maker to make my own spaghetti noodles. I'll crush tomatoes, mince garlic and onions and make my own sauce. I'll get some pork and beef cuts and run them through my meat grinder while baking the moisture out of some bread so I can use it to make my own breadcrumbs, and then stuff the meatballs with a little parmesan.
Does the end result taste better? I don't know! But while what we're making is, on the surface, the same, they are two completely different meals to prepare.
Cooking's an art. You can definitely make an edible and reasonably tasty meal with minimal experience, but you can also take it much, much further and, through a knowledge of what tastes good together and what techniques you need to get the most flavour out of any piece of food, come up with your own combinations and dishes.
I'm far from a great cook, but I love cooking. My wife can cook as a skill, but I cook as an art, and I think the biggest difference is that she sees it as a necessary chore, while I see it as a great chance to express creativity.
Home cooking is an art.
Baking is a science.
Coffee is also a science.