The Half Ashed Cigar Forum

Admittedly, I have REALLY used my stovetop smoker a ton this winter - salmon, hamburgers, hot dogs, squid (!), shrimp, and even mashed potatoes - but I still get a ton of satisfaction going non-cooked. Today's lunch...

Yum!


Kid Corona

What on earth is that large leaf on the left side? Looks almost Elm like but with pointy edges.

kurtdesign1 wrote:What on earth is that large leaf on the left side? Looks almost Elm like but with pointy edges.

Ohba. Very unique, pleasant flavor.

Well, a little fire to heat the soup. This is a lot of veggies - avocado, daikon, red and yellow peppers, scallions, spinach, cilantro, and radish sprouts - plus some crab sticks, in various combinations wrapped in rice paper. The soup is dashi with asparagus and shitake mushrooms. All washed down with veggie drink - a bloody Mary! Mighty tasty, and about 3 calories. Boom!

Earlier this week...

I did some more this weekend and even attempted some inside-out rolls. I'm realizing that the art of proportion is an extremely important aspect of making maki rolls. Too much or not consistent amounts really plays with flavor. Also, I can't seem to find the best knife for portioning. I have some extremely sharp knives but have difficulty towards the ends of rolls. Mike, thoughts?

When i cut rolls i cut the main in half then the half in halves and so on till u get 8 pieces or sizes to your liking

Quik is correct about cutting in half and then half again and again. Often the ends are much more loosely filled, so just cut off the last 1/2 inch or so on each end and then cut your eating/serving sizes. Of course, as the "cook" you get to eat the ends!

Cooked shrimp (in fresh squeezed orange juice)', mangoes, avocado, and "crab" rolls. Fire can be good, too... And the Polish vodka is an orange spice. Bangin!