FOOD PICTURES Good morning guys, I dont know why but I woke up very early this morning, maybe 4 am, without doing anything! While lying in bed, I was thinking about creating a food thread to show my love for FOOD! (In case someone has already a thread for this, please lock my thread!) It's a quite simple thread. What you need to do is posting a picture of a dish you have made 1. Tell us the name and where the dish is from. 2.Posting the picture. 3.If you have time, please write your recipe down for us, food lovers. I will begin with an example here: 1. California rolls , orginally from Japan but as the name stated, it became well-known in California. 2. 3. Below is the recipe! Please note that: I also put raw salmon on the rolls! And I would have called it for Dragon rolls but I haven't made it like a dragon so I'm satisfied with the name California rolls. 1. Because a California Roll gets rolled inside out, you need to cover your makisu (bamboo mat) with plastic wrap to keep the rice from sticking to the mat. You'll also want to prepare a small bowl of water to dip your fingers in to keep the rice from sticking to them. 2. Carefully fold your nori in half, if the nori is fresh, it should split in half along the fold to give you two 3.75 inch x 8 inch pieces. If your nori is stale and refusing to split, you can toast it by gently waving it over an open flame, or simply use a pair of scissors. Lay one sheet of nori towards the bottom of the mat. Lightly wet your fingers in the bowl of water and top with a small amount of rice. 3. Making sure your fingers are moist to prevent the rice from sticking, use your fingertips to gently spread the rice out to the edges of the nori in a thin even layer. Don't use too much pressure, or you'll end up with mushy rice. 4. Sprinkle the rice with sesame seeds, then flip the rice and nori over so that the rice is on the bottom and the nori is facing up. 5. Along the bottom edge of the nori, put a few strips of cucumber down, followed by a few strips of avocado. Finish, by spreading some crabmeat across the roll. Be careful not to add too much filling or your roll won't seal properly. 6. To roll, tuck your thumbs under the bamboo mat and use them to lift the mat and rice over the filling, while using the rest of your fingers to hold the filling in place. 7. Use the mat to continue rolling the rice over the filling until the rice hits the nori. At this point you'll probably need to start pealing the mat back away as you continue to roll, otherwise you'll end up rolling the mat into the rice. 8. Once, the rice has been completely rolled into a cylinder. Give the matt a firm hug with your fingers to compress the rice a little so it doesn't fall apart when you cut it. If you're not going to eat the roll right away, wrap it in plastic wrap until you are ready to eat your California Roll. Putting the rolls in the refrigerator will make the rice hard and is not recommended, but if it's going to be more than an hour before you're going to eat the roll, you should put it in the fridge to keep the crab from spoiling. 9. To slice the rolls, use a long sharp knife, and place the back edge of the blade at the very center of the roll. Pull the knife towards you, letting the weight of the knife cut through the roll. If put pressure on the knife, it will squish the roll and the filling will come out. Repeat cutting each half into thirds to make 6 pieces of sushi. 10. Serve your California roll with soy sauce and wasabi. GOOD LUCK AND ENJOY
@greed I would if I could. But I think It's easier for you to buy in the shop than waiting 1 year for me to come @ thanks all! Anyone else has something to share ? Btw another dish with California rolls I made another day