Submitted by crimfan on Wed, 12/23/2009 - 9:28pm
Well this isn't anything about cooking, just another New York story, but (a) it's always the silly season with me and (b) we'll have a shortage of serious content for a bit due to the holiday, so, without further ado, here goes....
Submitted by Stuart Broz on Fri, 07/10/2009 - 7:12pm
This morning Angela made me sushi for breakfast. She cooked the rice in the rice cooker, mixed it with seasoned rice vinegar, mixed in some laver
(edible dried seaweed), and topped it with a chopped avocado.
Submitted by Stuart Broz on Sun, 04/26/2009 - 11:15pm
From left to right: white tuna ceviche, white tuna sushi, seared maple-sesame white tuna
Submitted by Stuart Broz on Thu, 02/26/2009 - 8:39am
Although real wasabi is becoming more available, most sushi restaurants outside of Japan still serve up a paste made of horseradish, mustard, and green food coloring and call it wasabi. The truth is that real wasabi is not a type of horseradish. Rather it comes from a plant from a different genus entirely. While wasabi is part of the same family of plants as horseradish, that family (Brassicaceae) also includes mustard, broccoli, and cabbage.
