nice looking artifacts- I am curious about the tapioca couscous for sushi I am new to making sushi- please elaborate on its history.

Thanks CLBlakey.

Sushi, as far as I know, is mostly about texture and aesthetics. There is not much difference in taste from one sushi to another, and there are not that many sushi recipes.

Just for fun, I decided to play with a different texture using couscous instead of sushi rice, and tapioca to surprise people that those are not salmon roes. Not traditional ingredients at all.

dcarch

So did you flavor the tapioca like salmon? I personally don't eat sushi but make California rolls for my hubby would be fun to add some "Roe" we can't get the real stuff anywhere.

1. First I pour boiling water over the pearls, this prevents the pearls from falling apart.

2. Give it about 10 minutes, then pour the water away.

3. Then I boiled some clam juice with a few slices of red beets to make red clam juice.

4. The pearls were soaked in the red clam juice over night.

5. Using the pressure cooker, the pearls were pressure steamed for 15 minutes.

6. The cooked red pearls were stirred with some vegetable oil so they didn't stick together.

dcarch

How come the results of my freezer digs never look so good, dcarch? My goodness, you do nice work. I think I will start an expedition right now, get something good out of that stuff today. Thanks for the inspiration.

There is not much difference in taste from one sushi to another?! I have to disagree. Barbequed eel is a far cry from any kind of roe or yellowfin tuna or tamago.

Amazing!

Made me think about my leftovers with new eyes. I also like the principle of "Don't waste"

Silvia

Thanks so much I will have to try that. Won't he be surprised.

I love how your beautifully recycled food is not only a work of art but it can be eaten as well.
All in a days work for you buddy!

Jessica, what I meant is, tuna sushi is prepared the same way as salmon, regardless of fish types, and the same "recipe" everywhere. Same taste in high priced restaurants as in low priced restaurants. Likewise Tamago and Barbequed eel are done the same way everywhere.

sherrmann, Silvia, Teresa, thank you so much for your kind flatteries.

We live in a throw-away culture, we throw away food, clothing, cars, ------- We even throw away people, but that is for a different forum.

dcarch

Yay! I found an old ham bone and made a big pot of bean soup.

But better than that pot was the one of odds and ends. Tomato paste blobs, a cup of chile that was way too spicy last spring, a bag of cutup veggies from last weekend's party along with the sliced and chopped onions that didn't get eaten, one leftover Italian sausage, a serving of spaghetti sauce with one meatball and cooked pasta, a half cup or so of frozen au jus, a little brown gravy, and a two inch piece of chorizo, all simmered together in the pot for half an hour or so. It wasn't a huge pot of soup, but boy was it good! Too bad it can't be duplicated.

And now there is space in the freezer for more!