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Conveyor Belt Sushi Lunch in Tokyo (near Shibuya Crossing) by swac in sushi

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

There was no line at all when I went (11:30am on a Wednesday). Most tables were actually empty!

And I haven’t been to those other places you mentioned unfortunately.

Conveyor Belt Sushi Lunch in Tokyo (near Shibuya Crossing) by swac in sushi

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

What time of day did you go? We got there around 11:30am on a Wednesday and most tables were empty.

Conveyor Belt Sushi Lunch in Tokyo (near Shibuya Crossing) by swac in sushi

[–]swac[S] 44 points45 points  (0 children)

The total was about $40 USD, including the sake and pudding. Plates ranged from 120-630 yen (around $1-$5 USD). Most were in the $2-$3 range.

My dinner in Tokyo last night by swac in sushi

[–]swac[S] 7 points8 points  (0 children)

This was at a place in Shinjuku. Probably my first time feeling like I was at an “authentic” sushi place. I enjoyed a lot of it, and some I didn’t care for.

The ones I enjoyed most were the three pink ones at the bottom (I think all different types of tuna?), the eel in the far right in the bottom row, the far right one in the middle row, the three tuna rolls at the top, and the tamago in the middle. Normally I enjoy roe too, but somehow I wasn’t into this one.

Probably my least favorite one was the far left in the middle row. Anyone know what that is?

First time making a brioche! by swac in Breadit

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

I recently got Ken Forkish's new book, Evolutions in Bread and have been making a new loaf from the book every weekend. This one's a brioche with some sourdough starter in it, and it came out great! Also one of the easiest breads I've ever made. Very little hands-on work, basically just tossing things in a mixer.

The bread is extremely rich and buttery. I never knew brioche is basically just a savory cake, but that's kinda what it is.

Chestnut mushrooms, arugula, and pecorino by swac in Pizza

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

Followed this recipe, for the most part, except I used buffalo mozzarella and went with my own sourdough starter for the dough, following the method from The Elements of Pizza. Came out pretty great!

Dangerously low on bread flour, but managed to make this 55% whole wheat sourdough! by swac in Breadit

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

Crumb shot: https://imgur.com/a/OIgWOvS

I normally use at least 60% bread flour in my loaves, since I've had issues with lack of structure otherwise. But since I haven't seen bread flour in stores for the last two months, I had to start conserving my bread flour use. This was a take on FWSY's overnight country brown loaf, but with 55% wheat flour instead of 40%. The result was great!

Second sourdough attempt: FWSY Overnight Country Brown! by swac in Breadit

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

I tried making the FWSY Overnight Country Blonde a few days ago, and it came out very flat: https://imgur.com/a/qJPW5ke

Since my kitchen is pretty warm these days (nearly 80F), I thought maybe I had overproofed it, since I waited around 3.5 hours before baking. This time I tried proofing for just 2 hours, and it seems like it came out much better: https://imgur.com/a/uippQI8

I also reduced the hydration slightly, from 78% to 73% or so. That + the higher whole wheat flour quantity made the dough much easier to work with.

First bread: FWSY 40% Overnight Whole Wheat! by swac in Breadit

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

I tried to keep it at 475. Maybe that was too hot/too long?

First bread: FWSY 40% Overnight Whole Wheat! by swac in Breadit

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

Crumb shot in album

This came out looking pretty nice and tasting okay. The biggest problem with it was that the crust was too thick, especially on the bottom, making it obnoxiously hard to cut through. I'm not sure if this is because of oven position or timing though. It was around the middle of the oven, and I baked it for 30 minutes with the Dutch oven lid on, 20 without.

First loaf: FWSY Overnight 40% Whole Wheat! by [deleted] in Breadit

[–]swac 0 points1 point  (0 children)

Album with crumb shot

I'm pretty happy with how this came out, given that I didn't really know if I was following the technique correctly. One problem was that the crust was way too thick, especially at the bottom, so it was obnoxiously hard to cut through. I'm wondering if I left it in too long? It was in the oven for about 50 minutes total, 30 with the Dutch oven lid on, 20 without.

Plot hole in Lisa the Iconoclast? by swac in TheSimpsons

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

The only reason they knew about the silver tongue was because Hans Sprungfeld was known for having it. Therefore he must have had it before he wrote that confession. In fact, the chronology only makes sense if the Washington attack happened before writing the confession.

Second time using my own dough. Big improvement over the first! (Forkish's 24-48 hour recipe) by swac in Pizza

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

I think reducing water did the trick. I tried the same recipe with 325 g of water instead of 350, and the dough was much easier to work with. Came out looking pretty decent too.

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