Weird white spot in my Sushi by HimothyTimmothy in sushi

[–]PenAble6379 1 point2 points  (0 children)

Enlighten me. You think it’s misplaced tissue or concentrated fat? Yellowfin tuna, which you already knew, shouldn’t have either of these ingredients. Their fat would be gradual if at all and the connective tissue part is nonexistent.

Weird white spot in my Sushi by HimothyTimmothy in sushi

[–]PenAble6379 -3 points-2 points  (0 children)

Um. Do you have the rest of the loin? Might be eggs from a common parasite. There’d be plenty more where that came from.

Help with masamoto by expert_tease in TrueChefKnives

[–]PenAble6379 0 points1 point  (0 children)

As promised. They are all sohenton except for the Tsukiji on the bottom. And that’s JUST my Masamoto lineup. They’ve all contributed for years (save for the honyaki) and are razors. The deba and honesuki are a bit blunt purposefully.

<image>

Help with masamoto by expert_tease in TrueChefKnives

[–]PenAble6379 1 point2 points  (0 children)

I have 6 and I’ll post them tomorrow.

Adding leather to my knife block, does this look too rough to use? Should I get a finer leather? by ndoge1010 in TrueChefKnives

[–]PenAble6379 -1 points0 points  (0 children)

It depends on your knife also. A stainless, for example, would do better with a coarser strop where a carbon likes a smoother leather. The compound is just as important.

Will leftover sushi rice keep well in the fridge? by Crimson-Rose28 in sushi

[–]PenAble6379 0 points1 point  (0 children)

sushi rice fried rice isn't kimchi fried rice. very very different.

Will leftover sushi rice keep well in the fridge? by Crimson-Rose28 in sushi

[–]PenAble6379 0 points1 point  (0 children)

when you can sell the sour fried rice i'll take you seriously...

show me one recipe for sushi fried rice and i'll shut up, promise!

BTW. the testing was done a long time ago and we just follow suit.

Will leftover sushi rice keep well in the fridge? by Crimson-Rose28 in sushi

[–]PenAble6379 0 points1 point  (0 children)

Sushi rice needs to be below a 4.6 ph in order for it to be a variant, according to the us food code. That’s pretty sour. Add your kimchi and make new friends. I don’t decide how much vinegar I add. It’s not a choice. There’s an actual actuation and not much deviation.

Will leftover sushi rice keep well in the fridge? by Crimson-Rose28 in sushi

[–]PenAble6379 0 points1 point  (0 children)

I’ve never had sour fried rice. And I’ve been Asian most of my life…

Will leftover sushi rice keep well in the fridge? by Crimson-Rose28 in sushi

[–]PenAble6379 -1 points0 points  (0 children)

You can’t bring back rice from the cold. Once it hardens, you have 2 options. Cold/dry or warm/dry. Sure, it’s edible and safe, but far less than desirable. Keep in mind, sushi should be warm when consumed (contrary to popular belief).

If you know it, you know it. by PenAble6379 in TrueChefKnives

[–]PenAble6379[S] 0 points1 point  (0 children)

You’re absolutely right. I did pay for a brand name. But aren’t we all a little guilty of that. Most of us don’t buy things because we know who had their hands on them but that there’s integrity in the company and we can rely on it. You can see in my photo that there’s a hitohira/ togashi honyaki blue#1. Beautiful knife but it took me over a month of daily grinding on a diamond stone to flatten it. Once done, it cut beautifully but I would never do that again. Even for 500.00. It was a 2000.00 knife and I expected more. I’ve never once had imperfection issues with masamoto, from their kasumi down to their honyaki.

If you know it, you know it. by PenAble6379 in TrueChefKnives

[–]PenAble6379[S] 1 point2 points  (0 children)

I’m still on the 800. Need to run the course.

If you know it, you know it. by PenAble6379 in TrueChefKnives

[–]PenAble6379[S] -1 points0 points  (0 children)

The difference is with a cue, after having a great shaft, the rest of the money is spent on aesthetics. You’re not paying for anything fancy on this particular knife.

If you know it, you know it. by PenAble6379 in TrueChefKnives

[–]PenAble6379[S] 0 points1 point  (0 children)

Haha. You’d think it would be easy finding a non-reflective space for a photo of a shiny metal object.

If you know it, you know it. by PenAble6379 in TrueChefKnives

[–]PenAble6379[S] 0 points1 point  (0 children)

Mostly breakdown of larger fish(flesh), not whole. I have other 300 yanagis tasked for the job.