I went out for sushi the other day and got a roll with cucumber as the outside instead of rice and it was perfect. So I looked into this and got all excited and bought this sheeter from KitchenAid.
I’m really excited to make sushi roll style stuff for a lot of applications. I just sheeted an apple, spread some peanut butter, rolled it up, and put some cinnamon on top. It was delicious and the texture is great too.
I’ve never been much of a cooking guy but this really speaks to me. Hummus and greek fixings wrapped in cucumber, little burrito rolls with sweet potato, etc. I have all these ideas now.
I remember my first experience with a Chinese restaurant in Austin when I was stationed there. I went out with a couple of buddies to this Chinese restaurant and we had this tall blonde waitress. After I had ordered she looked at me and said "Y'all want some eggrolls with that?". I said" Let me guess, you're from South China". Not a lot of places to get Chinese food down there.
I just got a kick out of having a blonde waitress with a heavy Texas drawl saying what she said. It still makes laugh.
I went out for sushi the other day and got a roll with cucumber as the outside instead of rice and it was perfect. So I looked into this and got all excited and bought this sheeter from KitchenAid.
I’m really excited to make sushi roll style stuff for a lot of applications. I just sheeted an apple, spread some peanut butter, rolled it up, and put some cinnamon on top. It was delicious and the texture is great too.
I’ve never been much of a cooking guy but this really speaks to me. Hummus and greek fixings wrapped in cucumber, little burrito rolls with sweet potato, etc. I have all these ideas now.
You just have make sure it’s less than about 5” long so it will fit. Also you want the fruit or veggies to be as symmetrical / cylindrical as possible or else it will wobble and the sheets will be be crooked. Then you put it on these two skewer like clamps like you’re doing a kabob and then it spins against the blade.
lol @Ice_Ice_Brady
willing to bleed for your art...that's commitment!
wondering about potatoes now. sheet 'em cut up bake w/avo oil and seasoning. "potato chips".
lol @Ice_Ice_Brady
willing to bleed for your art...that's commitment!
wondering about potatoes now. sheet 'em cut up bake w/avo oil and seasoning. "potato chips".
Even though I've gone from being a big supporting customer of the place to basically trying to avoid it at all costs because of the way they are running that company into the ground in pretty much every possible manner, those three limited time items are exceptions, and they are absolutely guaranteed purchases when they come around.
Even though I've gone from being a big supporting customer of the place to basically trying to avoid it at all costs because of the way they are running that company into the ground in pretty much every possible manner, those three limited time items are exceptions, and they are absolutely guaranteed purchases when they come around.
Even though I've gone from being a big supporting customer of the place to basically trying to avoid it at all costs because of the way they are running that company into the ground in pretty much every possible manner, those three limited time items are exceptions, and they are absolutely guaranteed purchases when they come around.
I have two good reasons to avoid the fast food scene - I'm on a low sodium diet, and their shit has an insane amount (like, one Bacon Egg Cheese biscuit is 1400mg of sodium - my limit is 2000mg a day). The second is price - it's just gone up so much it's not worth it anymore (for a bit more than a Big Mac combo, I can get a shrimp Po'Boy from a decent Cajun joint nearby).
LOVED the mcdlt when i ate beef.
loved shamrock shakes. in march,my workout place had a smoothie that was a decent mimic,plus cacao nibs for chocolate flavor
I've starting making lasagna with a layer of Japanese eggplant among everything else. I'll likely make it 2-3 times this summer. I don't slice it the way you're doing in that shot, though. I slice it into planks. You, obviously, could just keep using that spiralizer. But I found that using the Japanese eggplant allowed me to avoid the bitterness of traditional eggplant, didn't really mess up the flavor profile, and added some more vegetable to the dish.
Louisiana, 1993 - England AFB. Little dorm BBQ party - lots of grub and an Everclear plugged watermelon. Went out the next day to clean up, and ants had moved in - except for a clearly defined area around that watermelon - they wanted no part of it.
A clear case of nature trying to tell the rest of something important.
I've starting making lasagna with a layer of Japanese eggplant among everything else. I'll likely make it 2-3 times this summer. I don't slice it the way you're doing in that shot, though. I slice it into planks. You, obviously, could just keep using that spiralizer. But I found that using the Japanese eggplant allowed me to avoid the bitterness of traditional eggplant, didn't really mess up the flavor profile, and added some more vegetable to the dish.