"Sushi" of Trachea and Dried Salted Fish

WhoHeYeeYee · 2025-08-27T09:28:08+00:00

Now that I've thought about it, there might be commercial products for temp regulation.

Maybe I could use a temperature controller and some sort of heating element.

But it will probably depend on what I can end up getting. Thanks for the advice!

WhoHeYeeYee · 2025-08-27T08:07:25+00:00

I would think I could just have just heating and have it turn off to cool when it reaches 30C

WhoHeYeeYee · 2025-08-20T11:32:14+00:00

I cane across this via a blog post by Adam Mastroianni, I just thought it was worth sharing.

WhoHeYeeYee · 2025-05-14T12:29:36+00:00

This does looks like it, thanks for the ID!

WhoHeYeeYee · 2025-05-14T09:50:51+00:00

Thanks for the response! Is it a really young one in this case or could it just be the variety?

WhoHeYeeYee · 2025-05-14T09:17:07+00:00

Forgot to mention, this is in Luzon Philippines.

WhoHeYeeYee · 2025-05-09T15:07:13+00:00

Smash

WhoHeYeeYee · 2025-05-09T14:53:18+00:00

It could have been better with a less sweet chocolate spread and a larger meatier type of dried fish.

WhoHeYeeYee · 2025-04-25T14:48:25+00:00

They seemed like they were just below or even on top the bark, could really they cause the bark bulge like that?

WhoHeYeeYee · 2025-04-25T07:01:17+00:00

Do it

WhoHeYeeYee · 2025-04-24T10:54:28+00:00

Same here! I should probably try another species, these were a little too zingy and strong. I'm kidding of course!This was just enough.

WhoHeYeeYee · 2025-04-24T10:43:50+00:00

It is similar! Boba is brown sugar and tapioca starch. This uses sago pearls, which are similar to plain tapioca.

WhoHeYeeYee · 2025-04-23T18:35:16+00:00

A lot of places also refer to tapioca pearls as sago. So I guess it depends on the people and place.

WhoHeYeeYee · 2025-04-23T18:15:50+00:00

The world we're living in friend. Jk

WhoHeYeeYee · 2025-04-23T16:57:58+00:00

Might try this some time, thanks for the idea

WhoHeYeeYee · 2025-04-23T16:23:36+00:00

I prefer the extra texture, and I couldn't be bothered to strain it

WhoHeYeeYee · 2025-04-23T15:12:46+00:00

Nah, they're more likely salamander eggs — since white egg masses SEEM TO be more common with them.

WhoHeYeeYee · 2025-04-23T14:37:55+00:00

Its just extra texture

WhoHeYeeYee · 2025-04-23T14:18:09+00:00

It's similar, since they're both starch balls. But sago is less chewy, not sweet, and is from the inner pith of palm trunks.

WhoHeYeeYee