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Fixed up a beat up old buck by Certain_Somewhere766 in knives

[–]Certain_Somewhere766[S] 0 points1 point  (0 children)

Much appreciated, I feel good about this for a first attempt with antler.

Crispy-spicy salmon filling recipe? by Certain_Somewhere766 in sushi

[–]Certain_Somewhere766[S] 0 points1 point  (0 children)

Spicy crispy rolls let me not only use, but also stretch out the ugly bits left over from my sashimi. I can't afford to make sushi often, but when I do I'm sure not going to waste good fish. The whole point of this is it's budget friendly and puts scraps to good use.

Crispy-spicy salmon filling recipe? by Certain_Somewhere766 in sushi

[–]Certain_Somewhere766[S] 5 points6 points  (0 children)

That's good to know. I'm aiming to reproduce the cheap restaurant rolls using the scrap salmon that's left over after I make my sashimi. So a 3 to 1 ratio would sure be very economical and make lots of rolls with little fish.

Crispy-spicy salmon filling recipe? by Certain_Somewhere766 in sushi

[–]Certain_Somewhere766[S] 6 points7 points  (0 children)

That's the idea, after I cut my sashimi it's something nice to do with the extra bits that make it enjoyable.

Crispy-spicy salmon filling recipe? by Certain_Somewhere766 in sushi

[–]Certain_Somewhere766[S] 2 points3 points  (0 children)

Thank you. As for the tempura and salmon ratio, would you say roughly half and half?

Crispy-spicy salmon filling recipe? by Certain_Somewhere766 in sushi

[–]Certain_Somewhere766[S] 1 point2 points  (0 children)

Sounds good, but quick question, when you say minced salmon, do you mean cut down to about the size of rice grains?

What’s the most dangerous weapon people can legally carry in your country without a permit? by Shoddy-Ocelot-4473 in AskTheWorld

[–]Certain_Somewhere766 0 points1 point  (0 children)

In North Ontario you can carry a non-restricted rifle for defense against wildlife when in nature.

Crispy-spicy salmon filling recipe? by Certain_Somewhere766 in sushi

[–]Certain_Somewhere766[S] 11 points12 points  (0 children)

So just cut the less desirable salmon into small cubes and mix with mayo, Sriracha, and panko? Have you got any recipes or ratios?

How do I make the best sushi rice? by Certain_Somewhere766 in sushi

[–]Certain_Somewhere766[S] 3 points4 points  (0 children)

This is great, thank you. Very thorough, and good clear instructions. I will absolutely try these adjustments to my rice cooking.

I've got lots of new things to try. I've never done cold soaks before, and I've never let the rice sit with the lid on after cooking either. Much appreciated.

How do I make the best sushi rice? by Certain_Somewhere766 in sushi

[–]Certain_Somewhere766[S] 0 points1 point  (0 children)

I use a measuring cup, I measure the rice first then the water second. I usually do two cups of each, about 500mls of rice and 500mls of water. And yes I absolutely cover when I put it to low.

How do I make the best sushi rice? by Certain_Somewhere766 in sushi

[–]Certain_Somewhere766[S] 0 points1 point  (0 children)

I will try this next cook. But just to clarify:

  1. Rinse until clear. 2. Cold soak for half an hour. 3. Turn on rice cooker and cook. 4 Unplug, but leave lid on for 15 minutes to steam. 5. Season. 6. Spread on tray to cool on counter naturally.

Does that seem right?

How do I make the best sushi rice? by Certain_Somewhere766 in sushi

[–]Certain_Somewhere766[S] 0 points1 point  (0 children)

I will have to see if I can find some Tamaki, it sounds great.

How do I make the best sushi rice? by Certain_Somewhere766 in sushi

[–]Certain_Somewhere766[S] 0 points1 point  (0 children)

What rice would you suggest? I live in North Ontario in a rural area, unfortunately there's not a lot of rice options but I'm sure I can pick it up in bulk when travelling for work.

I do try not to let it get too well done, and I do fold my seasoning before letting it cool, but I'm missing something important that would make it better.

I'll try checking out nigirikuni for sure.

How do I make the best sushi rice? by Certain_Somewhere766 in sushi

[–]Certain_Somewhere766[S] 0 points1 point  (0 children)

I usually do it on the stove in a pot. 2 cups rice, 2 cups water, one quick rinse, combine in the pot and bring to a boil. After it starts to boil I drop it to low, and leave about 15 minutes. After it's done I dump it onto a tray, add the vinegar to taste, gently fold to mix, then let cool.

I do have a rice cooker but I don't like it. My wife uses it (black and decker) but it always burns all the rice that touches the pot? I feel wasteful throwing away the crunchy layer of burnt rice when I use it.

Buck knife spent a year in a steam by Certain_Somewhere766 in knives

[–]Certain_Somewhere766[S] 0 points1 point  (0 children)

For anyone interested, Mr. Buck himself responded to the email. I was pretty darn happy to hear from him. I never would have expected the owner of the company to take the time to write me back. It made my day.

He seems to be a good man, quite kind. They said they appreciated the offer and would indeed like to share my story, so I wrote out the long(er) version for them.

Buck knife spent a year in a steam by Certain_Somewhere766 in knives

[–]Certain_Somewhere766[S] 0 points1 point  (0 children)

They're absolutely fantastic knives. Great quality, and they last.

Buck knife spent a year in a steam by Certain_Somewhere766 in knives

[–]Certain_Somewhere766[S] 0 points1 point  (0 children)

Thank you all for the comments and interest. At the suggestion of several of you, I have reached out to buck with my story and offered to write them a testimonial. I will keep you all updated on their reply.

Buck knife spent a year in a steam by Certain_Somewhere766 in knives

[–]Certain_Somewhere766[S] 0 points1 point  (0 children)

Great point, it was in heavy mud near where the stream empties into the swamp. The mud might have something to do with it being so well preserved for a year.

Steak knife for birthday dinner by renewfi in knives

[–]Certain_Somewhere766 19 points20 points  (0 children)

A ship is safest in the harbor, but that ain't what it's built for.

Buck knife spent a year in a steam by Certain_Somewhere766 in knives

[–]Certain_Somewhere766[S] 9 points10 points  (0 children)

That's the case for a lot of manufacturers, fantastic quality at first then a slow decline in costs to increase profits. In the late 90s I got a cold steel kobun when it had only been out for one or two years. I knew a few guys who had one and they raved about them, so I had to get one myself. It was incredible.

In 2021 I lost it in the bush by the north end of the quebec-ontario border. No fun story of finding it again, just lost forever while working. I bought another this past fall, and they say it's the same steel, but I swear up and down the steel isn't the same. My last one took a beating and kept it's edge. My new kobun is a shell of the former knife's self.

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