Sometime I feel like we need a non-Asian market…
Eric decides to prepare an exotic meal for his family. . .he headed to the local “non asain market” and buys rare and exotic steak and potatoes.
Devon I think there is an Indian market not far from here, if you need something send a shopping list and for a small fee I will gladly send you stuff!
fortunately there is Amazon. There isn’t a whole lot of stuff I can’t get.
It’s mainly piranhas in the Amazon, I’ve heard….
Bonito flakes are weird. They are so thin and dry they absorb the moisture from the food almost immediately and dance around as they rehydrate. Its actually really cool to see.
Have you bought wasabi to accompany the sushi?
(If you like horseradish, you’ll love wasabi!)
…and if you have sinus issues before wasabi, no worries after.
Not a fan of Wasabi. I do like horse radish and hot mustard. It’s not the heat. I just am not a huge fan of the flavor. It’s not what I’d say I dislike either. just indifferent about it.
I did make a Sriracha mayo which is what is on this. I am also going to make eel sauce which sounds sketchy until you read the ingredients and it sounds good. So will make a batch of that.
Nice thing about the sauces is that as a condiment they will be used for more than just sushi.
I’ve found there’s wasabi and there’s wasabi.(kind of like ketchup brands) I have had bad wasabi.
I saw a documentary on wasabi and apparently it’s very hard to grow so you generally find pure wasabi only in Japan. So much of the wasabi we get is regular horseradish with wasabi flavouring. Then of course I’ve found the same issue with regular horseradish. In Oz, I’ve only found one local grower of commercial horseradish and it doesn’t taste anywhere near the English or Canadian horseradish. So we buy the imported horseradish and Herself is trying to grow some this year.
You might consider trying a different brand? Beaver makes a lot of tasty hot stuff, and comes from Oregon.
Devon, if it really is the wasabi that’s the problem, consider mixing some regular horseradish in with the soy sauce in a tiny dish to dunk your sushi into and seeing if that works.
Also, if you like hot mustard on hotdogs, Beaver make a jalapeño mustard that will bring a tear to your eye.
You ain’t had horseradish till ya’ had fresh Pennsyltucky Amish horseradish! But you should have some fresh room temp or chilled sauerkraut on the side for nutrients and digestive tract regularity.
We used to have a horse radish plant. And I made both a grated horseradish with a bit of vinager. And then I also made a horseradish mayo. I prefer just raw grated horse radish. I do like it a lot. But the gorse radish finally met its demise in a new yard project. Not something we ate enough of to replant elsewhere. But i do miss fresh horse radish on my prime rib. But there are several decent horse radish products available so not exactly heart broken.
As for hot mustard again not a huge fan. Don’t get me wrong I don’t mind hot foods at all. I eat some pretty mouth burning foods. But I don’t like heat for the sake of heat. It has to taste good and compliment the food. Horse radish and hot mustard totally overwhelm what your eating. It’s all you taste. So I use it very sparingly.
Now a nice course ground brown mustard of mild to medium heat I love. Not Dijon mustard, but a good course brown mustard is great.
We used to have a horse radish plant. And I made both a grated horseradish with a bit of vinager. And then I also made a horseradish mayo. I prefer just raw grated horse radish. I do like it a lot. But the gorse radish finally met its demise in a new yard project. Not something we ate enough of to replant elsewhere. But i do miss fresh horse radish on my prime rib. But there are several decent horse radish products available so not exactly heart broken.
As for hot mustard again not a huge fan. Don’t get me wrong I don’t mind hot foods at all. I eat some pretty mouth burning foods. But I don’t like heat for the sake of heat. It has to taste good and compliment the food. Horse radish and hot mustard totally overwhelm what your eating. It’s all you taste. So I use it very sparingly.
Now a nice course ground brown mustard of mild to medium heat I love. Not Dijon mustard, but a good course brown mustard is great.
Now if the heat has flavor I am all in. I love curry. And I don’t mind when the heat gets turned up on it. I like many hot chili pepper sauces but I am not a fan of stuff with ghost or Carolina reaper peppers because that’s just gone too far. But I make a great habanero mango salsa that can make you a bit teary eyed. But it’s sweet hot and has lots of flavor.
So I’ll do heat but not just as a statement of how tough I am. I don’t need to measure my unit while eating food lol.
GLAMOUR SHOT OF CHILI a hypothetical scenario.
A little time ago I asked myself “Bill, how long has it been since you had a big, thick, steaming bowl of American style Chili? Well, that’s too long!”
Now my choices were canned STAGG CHILI (w/beans) imported by Costco or to see if I could concoct something out of a handful of year old dried chili pods, some newly arrived New Mexican Chili powder and some spice made by the Gaganis Brothers of Australia appropriately called MEXICAN CHILLIE SEASONING.
I then asked our very own LargeScale Centralian I AM NOT A CHEF SINSLEY for advice.
It turned out well.
Herself had a taste and said she’d ask me to make some more of this black soup if she ever needed to go on a crash diet. She is the “Sue Chef” in the family, and when I offer to make her dinner or take her out, she always opts for the latter. (apparently that’s more romantic)
However, I am quite happy with it, and have even used it as an ingredient in another dish with imported Costco American style hot dogs that I call, chili dogs with onions in a bun!
So without further ado, here is my versatile steaming bowl of chili with some melted cheese on top.
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I am most humbled and honored and a bit swollen in the head that I was able to help.
Devon, fwiw, when we go for sushi (it’s always our first choice for going out for dinner), I do a cheap roll and a special / chef’s roll. That way I get filled up, and get the really nice version. Big diff there.
For the record, in my experience, getting filled with sushi, vs. filled at McD’s, results in a hugely different sensation… And getting sushi lunch for $12 is about what it costs at McD’s. But as Hollywood would way: YMMV.
Since making my own sushi (or just using the ingredients in a salad) which between the two I have done several times now, I would have to agree with you that the filling sensation is different. But I would say that of any foods you are eating that are quality fresh and healthy foods. The last year or so the wife and I have tried to eat a lot less processed or pre-packaged foods both going out and at home. Now obviously going out is a lot about restaurant choice and even then do you really know what your getting from most places. But making an effort to eat at these “healthier” establishments is making a difference in how I feel on any given day. At home we have really changed how we do things and very seldom eat out of a box or a can. We still eat a lot of prepared “condiments” and stuff so I am not going to tell you we have eliminated it all but we certainly have reduced it greatly. And it does make a difference.
Just say G’day ADVERTISING made for the USA.
The ad turns 40 today, Devon.
@Devon_Sinsley heres how to celebrate
G’ Day mate. If my kitchen was not all torn to heck I’d celebrate and make some.
So keeping my fingers crossed. I have to go to Ocean Shores, WA this week for a conference for work. So happens the emu farm I had conversed with is in a town that is darn near on my path to the conference. I am hoping I can meet up with them on Thursday on my way back home and pick me up some. He is fresh out of roo 
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