Last year I went to a local restaurant with some folks from work and I tried some great sushi for the first time. It was excellent and when I told my wife about how good it was she begged me to take her there. I took her and she loved it so it wasn't long before she wanted to go again. After a few more trips and some healthy tabs (good sushi and good wine adds up quickly)I ask her why can't she make it at home. I bought her a great book to learn more about selection of ingredients and technique of putting it together.
My wife is a excellent cook (I refer to her as the head chef) and isn't scared to try to cook anything. One night a few weeks back I came home and asked what was for dinner and she said it was a surprise. Then out came some sushi and I was very surprised and excited to see this.
Tonight we had more sushi and new itemand thought I would share a picture. I am the type of person who doesn't get crazy about matching wines with food so the wine served with dinner was what was in the decanter: 2006 Winexpert LE Australian Shiraz.
One rollhassmoked salmon, avocado, pickled ginger and the other had crab and a bit of wasabi.On the right is butterflied shrimp with wasabi on rice. Two sauces one is soy sauce with wasabi and the other is housin sauce cut with some soy. New item tonight was crab rangoons which contain crab, cream cheese and seasonings and where much better than what we had the other night from the local Chinese joint.
Life is good and cooking is like making wine...it ain't rocket science and with the right info and ambition it is easy to get a great product that tastes great!
Edited by: masta
My wife is a excellent cook (I refer to her as the head chef) and isn't scared to try to cook anything. One night a few weeks back I came home and asked what was for dinner and she said it was a surprise. Then out came some sushi and I was very surprised and excited to see this.
Tonight we had more sushi and new itemand thought I would share a picture. I am the type of person who doesn't get crazy about matching wines with food so the wine served with dinner was what was in the decanter: 2006 Winexpert LE Australian Shiraz.
One rollhassmoked salmon, avocado, pickled ginger and the other had crab and a bit of wasabi.On the right is butterflied shrimp with wasabi on rice. Two sauces one is soy sauce with wasabi and the other is housin sauce cut with some soy. New item tonight was crab rangoons which contain crab, cream cheese and seasonings and where much better than what we had the other night from the local Chinese joint.
Life is good and cooking is like making wine...it ain't rocket science and with the right info and ambition it is easy to get a great product that tastes great!
Edited by: masta
