The topic of food as relevant to Blanchet Private Chef.
Tue, Feb 16 2010 06:32
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I now live in Haverford. After a nice walk in the snow, I found myself in Brynmawr and inside FoodSource. Lots and lots of fun products in here. Some of the prices seemed high but the fish looked real good. I bought a small piece of yellow fin tuna and a small piece of Scottish salmon. I crave sushi often and always prefer making it when I have the time. Long grain brown rice is not recommended for rolling maki of any type of sushi really. Especially if you expect it to hold nice shapes. I pulled it of for the most part (pictured), but lost a couple pieces (in the aesthetic sense, still yummy of course). The dressing of the rice helps, and is an essential part of making sushi. It consists of sugar, vinegar, and a touch of salt. The dressing is added after the rice is cooked but still hot so it absorbs well.
Sushi after a snopocolyps !!
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