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We have learned something today. We have learned that sushi rice maintains its stickiness for at most a day. This roll, uh, did not, well, roll.
Still ate it....with some difficulty lol. My wasabi did turn out pretty good, albeit yellow as I had no green food coloring. It's just three parts prepared horseradish with one part mustard. A little looser than I'd like, but shockingly tastes just like wasabi.
Well, now I have all of these carrot matchsticks. How should I eat them?
With BB Wings! (Yeah....this lunch's healthy factor went sideways really fast....)
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If you like it to clear your sinuses, try Atomic Horseradish. (Amazon) 👍👍
I use it in cocktail sauce for shrimp, or fish fry’s. -
Jerod Broussard I used actual sushi rice....very short grained. -
Ok, shorter the better for starch content. Apparently it is either short or medium. Long good for gumbo and boudin.
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I wish I had taken pics. I swear it happened. I made a batch of whole wheat pretzel dough and I put it in the oven with the light on. Then I made a second batch of pretzel dough and I stuck it in the oven with the first batch. I took out the first batch, shaped it into pretzels, and then I turned the oven on without removing the second batch of pretzel dough. I got a plastic wrapped batch of half-wrapped pretzel dough. SMH. I cannot be trusted!
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I've posted this before but years ago we bought a fried Thanksgiving turkey from our local grocery store deli. Got it home and they fried it without removing the plastic bag inside the body cavity that held the giblets, neck, etc.Comment
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Did a rack of ribs yesterday, fired up the smoker and set it at 365. I checked the ribs at the two hour mark, why do they look done. OH #%+@ I set at 365 not 265. Wrapped and held in the holding oven for 3 hours. Yep, fall off the bone big time but they tasted fine, not much smoke flavor though. I usually don't open the smoker until a bit over 4 hours, luckily I broke tradition.Comment
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Hoo boy, the first few pizzas in a new pizza oven. The learing curve is not steep, but it must be traveled.Comment
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Don't know what issues you had but if you're doing high temp baking you need to get your dough correct for that. I had the dough where it baked great then I started lessening the hydration to make it easier to handle, mistake. The crust just wasn't right anymore. Back to higher hydration and dealing with the sticky dough. -
captainlee I learned that a 62% hydration is about the best for my oven running 850 degrees. It is a process.
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We had a combined major fail as a family last night! First, I forgot to remove the drip tray from the oven from the brisket I finished in there last week. The drippings started smoking when my wife set the oven to 400 without knowing it was there! I even had an alarm to remind me to get it out!
Then, one of us was making sweedish meatballs from scratch and accidentally put 2 tablespoons of Worcester sauce instead of 2 tablespoons! We called it a fail and pivoted to spaghetti and meatballs. I then put the water on for spaghetti and forgot that the plastic clip that TripleB had given me at the Meatup I went to had fallen next to that burner. I found this:
I have been using it as a clip to hold my hey grill hey gloves to dry. It will amazingly still work for that purpose, just not as a belt clip anymore!
Dinner turned out good with Rao’s sauce for the meatballs and sourdough garlic bread. But we had quite a ride getting there!Comment
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These things happened decades ago: 1) I cooked a turkey with giblet package still in it and 2) the first time I made my (now famous--LOL) chili, I used three heads of garlic instead of the three cloves the recipe called for.Last edited by Willy; January 12, 2026, 05:03 PM.Comment
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I was making Chili for a contest and went to shake in some Cayenne pepper. Too bad I earlier took out the top sifter part and proceeded to dump about a 1/4 cup in!
I didn’t come in last (2nd to last) and did have actually one person that liked it…Comment
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