Quite often I don't get home until 7:00, then I go workout, and by the time I'm ready to start making dinner it's 8:00 or later.
Also, no joke, a couple weeks ago, I cooked a lasagna for dinner at 10:30PM. I didn't get to eat it until midnight. Luckily, I've gotten back to a normal sleep schedule since then.
My roommate and I routinely eat around 8 or 9 during the school year. It's because we generally grab snacks when we get back from class (around 3 or 4) and then don't make dinner til we start to get hungry. We're generally up for another couple of hours after that anyhow.
Apparently, the rumors are true. You can make an amazing barbeque sauce out of simply mustard, ginger, and brown sugar. Had sliders with shredded chicken in my crockpot, and the sauce was filled with sweet pepper, celery, onion, garlic, and scallions.
Furthering my quest to forge myself in the furnace of David Chang's genius, I've begun toying with pickling. Today I grabbed some in-season cherries and pickled them in a solution of rice vinegar, sugar, and water. I'll know how they taste come Tuesday; the recipe includes a sachet of crushed cherry pits to add a cherry-vanilla-almond flavor to the pickles. It was worth it just to smell that sachet; it smelled like a thousand cherry pies, baking all at once.
Oh wow, I never even considered making sushi or anything along those lines.
Unless you can get sushi-grade fish, I don't recommend this course of action.
What you should do is get some ahi tuna, and sear it with a sesame seed crust. Serve that topped with a wasabi aioli, rice (maybe some kind of wild rice), and a vegetable.
Oh wow, I never even considered making sushi or anything along those lines.
Unless you can get sushi-grade fish, I don't recommend this course of action.
You can get sushi-grade fish at the Super H-Mart in Fairfax. The fish comes pre-packaged, marked specifically for sushi and is sold in a completely separate area from the standard fish market.
You can get sushi-grade fish at theSuper H-Mart in Fairfax. The fish comes pre-packaged, marked specifically for sushi and is sold in a completely separate area from the standard fish market.
Yeah, thanks. I'll just stop in Virginia on my bike ride home from work.
It's a great suggestion, but Pete is more along the lines of what I'm looking for tonight. I want to throw dinner together with little to no shopping. So I either need to have it handy (like a can of tuna) or be able to grab it at the harris teeter around the corner.
It's a great suggestion, but Pete is more along the lines of what I'm looking for tonight. I watch to throw dinner together with little to no shopping. So I either need to have it handy (like a can of tuna) or be able to grab it at the harris teeter around the corner.
Oh yeah, I'm just giving you a point of reference should you wish to look into it for the future.
Just remember that there is no US government rating for "Sushi Grade", it's mostly a market thing and each place has their own standards.
Really, what you want is some kind of guarantee of parasite destruction. If you can't find fish with that, you can freeze it for a couple of days to accomplish the same thing.
Just remember that there is no US government rating for "Sushi Grade", it's mostly a market thing and each place has their own standards.
Really, what you want is some kind of guarantee of parasite destruction. If you can't find fish with that, you can freeze it for a couple of days to accomplish the same thing.
Exactly. One would think that all you need is fresh fish, however fish can still contain parasites even if you just pulled it out of the water (especially fresh water fish). Talk with the fishmonger where you are shopping and ask what are their sushi-grade fish preparations.
Another good source is this site. I've heard very good recommendations and they freeze all of their fish and one-day ship it to you in insulated boxes.
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Also, no joke, a couple weeks ago, I cooked a lasagna for dinner at 10:30PM. I didn't get to eat it until midnight. Luckily, I've gotten back to a normal sleep schedule since then.
Well, eating at 11pm usually happens once every week or two.
I mean, there are other people who don't eat before 9, right?
When I was growing up, dinner was usually between 4:30 and 5:00. Too goddamn early!
What you should do is get some ahi tuna, and sear it with a sesame seed crust. Serve that topped with a wasabi aioli, rice (maybe some kind of wild rice), and a vegetable.
Just remember that there is no US government rating for "Sushi Grade", it's mostly a market thing and each place has their own standards.
Another good source is this site. I've heard very good recommendations and they freeze all of their fish and one-day ship it to you in insulated boxes.