#EdenCooks - SUSHI! - Monday Apr 15 at 8pm EST

Antipova Antipova
That was so delicious, everybody! I can't wait to share with you!
04/13/2013
dv8 dv8
Quote:
Originally posted by Antipova
That was so delicious, everybody! I can't wait to share with you!
Oh you tease
04/13/2013
Gone (LD29) Gone (LD29)
Aww, I have to work on Monday night now. I'm so bummed!

I'll definitely be following up later in the evening, though!
04/13/2013
Wicked Wahine Wicked Wahine
Quote:
Originally posted by Antipova
Yes! I'm excited that you're excited. I'm off to the store now, and then I'm going to simmer up some mushrooms and gourd and make some sauces for tomorrow.
What kind of gourd? I'm going to try growing angled gourds this summer, but I can't eat any of the bitter ones. I know you'll tell us everything on Monday, but I just had to ask.

And thanks for including non seafood in the even because, as much as I'd like to try sushi, I can't eat seafood kind.
04/14/2013
surreptitious surreptitious
EdenCooks doing sushi made me crave the stuff so much that I wound up making a sticky rice salad despite the fact that we had an entire roast chicken with stuffing and potatoes for dinner. I think that I can officially say that I'm pumped for tomorrow.
04/14/2013
SoSexxxay SoSexxxay
I'm excited for the veggie recipes! I love sushi, but became vegetarian, and I'm getting bored of my regular cucumber/avocado rolls.
04/14/2013
DEI DEI
This is a fabulous idea, I cannot wait.
04/14/2013
Pixel Pixel
Oh, hell yes! I'll set an alarm on my phone so I don't miss this! I love sushi (both the making and the eating), and recently was gifted a sashimi knife, so I'll be picking up some tuna and joining y'all tomorrow.
04/14/2013
sunkissedJess sunkissedJess
This should be fun! I'm hoping I can make it in time.
04/14/2013
BreeSolis BreeSolis
Sushi is the best!
04/15/2013
JAE219 JAE219
I hate sushi, some of the times
04/15/2013
Miss Morphine Miss Morphine
I'm super excited for this!
04/15/2013
geliebt geliebt
Ooooh! Ok, I am excited for this!
04/15/2013
Pixel Pixel
Oh, hey! Antipova, if you don't have an eel sauce DIY recipe, I can toss a link to the recipe I use. (For some reason, there isn't a single place to buy eel sauce in my town, despite 3 Asian markets, 1 World Market, and 3 HEB stores. Booo.)
04/15/2013
Antipova Antipova
Quote:
Originally posted by Wicked Wahine
What kind of gourd? I'm going to try growing angled gourds this summer, but I can't eat any of the bitter ones. I know you'll tell us everything on Monday, but I just had to ask.

And thanks for including non seafood in the even ... More
The Japanese gourd Kanpyo---comes dried. It's quite sweet, at least after you simmer it.


We'll miss you, LD29! But dv8, don't you worry.

Surreptitious, I'm excited too, and that sounds super delicious!

Everybody, I am so excited! And yes, please do bring your eel sauce recipe, or any recipes anyone who has'em! My Japanese market had eel sauce, but none of it was very authentic.

Anyway, I hope you're all excited for tonight!
04/15/2013
XxFallenAngelxX XxFallenAngelxX
Quote:
Originally posted by Antipova
The Japanese gourd Kanpyo---comes dried. It's quite sweet, at least after you simmer it.


We'll miss you, LD29! But dv8, don't you worry.

Surreptitious, I'm excited too, and that sounds super ... More
I'm ready!
04/15/2013
.kaycat .kaycat
Quote:
Originally posted by Antipova
The Japanese gourd Kanpyo---comes dried. It's quite sweet, at least after you simmer it.


We'll miss you, LD29! But dv8, don't you worry.

Surreptitious, I'm excited too, and that sounds super ... More
Very!
04/15/2013
Antipova Antipova
Just about 3 and a half hours!
04/15/2013
Lildrummrgurl7 Lildrummrgurl7
Quote:
Originally posted by Antipova
Just about 3 and a half hours!
Yay!
04/15/2013
surreptitious surreptitious
Quote:
Originally posted by Pixel
Oh, hey! Antipova, if you don't have an eel sauce DIY recipe, I can toss a link to the recipe I use. (For some reason, there isn't a single place to buy eel sauce in my town, despite 3 Asian markets, 1 World Market, and 3 HEB stores. Booo.)
I second Antipova's suggestion that you throw your recipe out here - I absolutely adored the unagi sauce that I used to get at the grocery store (it was so delicious that it actually made grocery store dragon rolls palatable) and I would love to learn to make my own.
04/15/2013
snowminx snowminx
Quote:
Originally posted by Antipova
Just about 3 and a half hours!
Hey thanks for the reminder on my wall, I didn't want to miss this =D
I'll be taking notes in between writing papers lol
04/15/2013
Antipova Antipova
Quote:
Originally posted by snowminx
Hey thanks for the reminder on my wall, I didn't want to miss this =D
I'll be taking notes in between writing papers lol
No problem What are your papers on?
04/15/2013
Pixel Pixel
link This is the eel sauce recipe I use! It takes forever to reduce (2-3 hours, or less if you cheat and use cornstarch to thicken), but it's delicious and totally worth the time it takes to make it.
04/15/2013
snowminx snowminx
Quote:
Originally posted by Antipova
No problem What are your papers on?
I have an English paper on the drama trifles and I have a 10 page paper in sociology about kids in foster care. Both due tomorrow, yay! also a test tomorrow in soc lol
04/15/2013
Melan!e Melan!e
I'm so excited for this! I had tried to make sushi a few years ago and everything turned out so great... kinda wish I remember which recipes I had used.. but anyway, where it all went wrong was when I tried cutting into my roll. It just squished and made a mess. A delicious mess but my knife was a serious problem.

Since then I have been asking around what kind of knife is best and where I can get one and just haven't gotten a great answer yet. Hopefully I can find out tonight!
04/15/2013
Pixel Pixel
Quote:
Originally posted by Melan!e
I'm so excited for this! I had tried to make sushi a few years ago and everything turned out so great... kinda wish I remember which recipes I had used.. but anyway, where it all went wrong was when I tried cutting into my roll. It just squished ... More
I've used regular kitchen knives before. The key seems to be that the blade needs to be really sharp, you need to dip in it water between slices (that sticky rice is really sticky!), and it needs to not be a serrated blade.
04/15/2013
Antipova Antipova
Yummmmmm....

And stock is a good thing to do on laundry day. Especially since it usually lasts a while.

Just 45 minutes, everyone!
04/15/2013
Wicked Wahine Wicked Wahine
Quote:
Originally posted by Pixel
I've used regular kitchen knives before. The key seems to be that the blade needs to be really sharp, you need to dip in it water between slices (that sticky rice is really sticky!), and it needs to not be a serrated blade.
Hey, thanks for the recipe! I was worried there would be eel in it, lol!
04/15/2013
Melan!e Melan!e
Quote:
Originally posted by Pixel
I've used regular kitchen knives before. The key seems to be that the blade needs to be really sharp, you need to dip in it water between slices (that sticky rice is really sticky!), and it needs to not be a serrated blade.
My knives aren't the best and I tried to use my sharpest one but I guess it wasn't as sharp as I thought. I was dipping it water between every slice but my knife must've been pretty dull cause it did not but squish the roll.
04/15/2013
Antipova Antipova
Quote:
Originally posted by Melan!e
I'm so excited for this! I had tried to make sushi a few years ago and everything turned out so great... kinda wish I remember which recipes I had used.. but anyway, where it all went wrong was when I tried cutting into my roll. It just squished ... More

I actually sharpened mine just before I took on this project I used a medium-sized Wusthof, but honestly even just a $15 knife you can get at a restaurant supply store will work fine. Just make sure it's sharpened, like Pixel said!
04/15/2013
Total posts: 277
Unique posters: 32