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Hello, I had a quick technical question. Every year on either Thanksgiving or Christmas my entire family gets together and has a curry cooking contest. Dishes are judged by taste and originality. I recently learned to roll sushi when we added it to our menu at the restaurant I run and since rice and cucumber are traditional side dishes for Caribbean curry this year I’ve decided to make Shrimp Curry Rolls as my entry. I watched your video on preparing cucumber to roll sushi in instead of nori and was wondering if I slice the cucumber and then soak them in olive oil, vinegar salt and pepper (the traditional way to prepare sliced cucumbers for curry) would that affect them and make it difficult to roll? I look forward to hearing your thoughts on this subject – Randal Magalee
Hi Randal, I honestly don’t know I have never done that before, I don’t think it would be a problem…. the only way to find out is to try.
best of luck and sorry I could not be more helpful.
Hear is what I suggest for you Shrimp Curry Rolls.First make the sushi rice small batch aside for your cuury shrimp roll.The add red curry to the sushi rice mix set aside.With the shrimp season lightly with curry cumin.Then make a tempura batter add in yellow curry as you mix .If you soak the cucumber will become very hard to work with.i suggest place on inside with shrimp.Soak the cucumber in your vinegar,pepper,and salt.Shrimp curry roll no seaweed just rice.Extra nice sense for your family can roll in cucumber or make a cucumber emulsion (puree).Some filipino like the vinegar salt pepper oil with fried chicken and pork fat.This recipe should have extra curry flavor and color for your next family gathering. Cheers
I was unable to find a send button in the contact form, so my question is this: I am looking to buy this knife http://www.zwilling.ca/miyabi/knives-and-accessories/5000mcd-b/34373-201-miyabi-5000mcd-b-gyutoh-8-200-mm#.UkHgbc36zC8 , which was listed as being significantly cheaper on the Amazon website link provided by your webpage (http://www.amazon.com/Miyabi-Birchwood-Chefs-Knife-6-inch/dp/B00BKEODI0/ref=sr_1_3?s=kitchen&ie=UTF8&qid=1380067909&sr=1-3&keywords=miyabi), however, upon reading the description of the blade on Amazon, it sounds like it has a different core, and may therefore not be the same version of the blade as I am looking for. So I was wondering if you would mind explaining to me the difference, if any, between the two, or if they are actually the exact same? As the second definitely has a better price tag, but I would really like to purchase the one under the first link. I just want to be SURE of what I am buying when this much money is being spent.
They are both the same knives, amazon descriptions are not always 100% accurate. The price difference is due to one being in USA and the other in Canada, import tax varies in different countries for example the same knife on the Zwilling store in Germany is much more expensive (€ is roughly 30% more than $)
If you do buy it from Amazon remember to select the knife length. the one in my videos in 9″ but I would recommend 8″ for everyday use.
Thank you so much!
I hope u could give me advice about type of knife i should buy. Im slightly advanced in making sushi. I probably wont ever portion whole fish like tuna, but i want to be able to portion tuna/salmon fillet, maybe cut fresh mackerel and ofcourse maki/california rolls. I know there are some types of knives like santoku, gyuto and sashimi one(i dont rly know how to call the longest and thinnest one). Which one would be the best choice for me?
Thanks a lot for your reply.
I did send a suggestion regarding which knife to use. I accidentally wrote Chutoh instead of Gyutoh. My apologies.
Anyways, It seems that you’ve answered my question with Erin.
I will be buying a 5000 MCD Gyutoh 8″!
Ty very much for your instructive videos!
5 + eight =
Tuna rice cracker pizza
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