Who's That Girl
- Create. Snap. Eat.
- WHO'S THAT GIRL: A higher education obsessed foodie who is documenting her life in the kitchen. I love to cook delicious, gourmet-style foods for those I love and always welcome a challenge in the kitchen. With that challenge comes an impromptu nature. I tend to avoid following recipes to the exact, so you are not likely to find very many posted here. Being that I am a Libra and am learning to be free in the kitchen, the story always goes, "A pinch of this and a smattering of that!" Thank you for visiting -- and happy reading!
Thursday, June 21, 2012
Putting Rice to Bed -- A Bed of Rice in a Seaweed Wrap
This comes to no surprise as we all know that I love -- absolutely love -- rice, rice and more rice.
That, on top -- literally -- of seaweed and you know I've lost all sense of reasoning and have found myself trapped in the allure gaze of a bed of naked rice, staring back at me from a bowl with nothing else included.
On this particular night, I wanted something simple, easy and light.
I set a container of jasmine rice to cook with a smattering of rice vinegar and salt.
The salt addition, no matter how light, turned out to be a mistake. The rice cooker took about 20 minutes to make one cook.
Meanwhile, I set out a sheet of nori.
Really, I should have only used half of one sheet. The full sheet turned out not only to be too much, but it was a pain to try and fold it.
Another error: Adding the salt to the rice as it was cooking.
The Noritamago Furikake Rice Seasoning turned out have enough salt to pickle a jar of cucumbers. Unnecessary for this dish. Ah, well. Informed for next time.
I added a dash of ponzu before folding the nori over the rice. It required some sort of protein. Barbecue pork or raw salmon would have been wonderful. But, no matter, it was a nice, quick and easy meal -- yes, this was enough for a meal!
So, this is something like onigiri, though it is more like samgak kimbap, a type of Korean appetizer or snack. Perhaps a more glutenous rice would have been more appropriate than the jasmine rice. This just means that I will be experimenting at full hilt once I am able to try this out again.
High Traffic Posts
Yeah! It's time to make some Louisiana style catfish and shrimp! Just let me get my handy dandy Louisiana Fish Fry and let's ge...
I was quite impressed with my recent Trader Joe's purchase of two thick cuts of sashimi grade ahi tuna. The look alone is so perfec...
Oooh, a culinary mashup! Haddock and bean sprouts seem to have nothing in common. That was my thought. But do keep reading. What woul...
I cannot say that I was excited about using uncooked flour tortillas. I had never purchased uncooked flour tortilla before. I figured tha...
I have been enjoying Milton's Healthy Multi-Grain Bread for many months now. I have decided that not only is it my favorite multi-grain...
There is this amazingly rich dish that is quite popular here -- Mariscos Chihuahua 's camarones culichi. In the many, many years I hav...
French toast. Blue agave syrup. An egg. Those three simple ingredients were met with so many Oohs and Ahhs. And why not? The slightly ch...
Oh, goat cheese, how I love your smooth, pungent flavor. This was my first time purchasing the Private Selection Crumbled Goat Cheese -...
Quiche -- it can be vegan or vegetarian, hearty or mild, sweet or savory (through traditionally savory), hot or cold. What a wondrous, versa...
This office challenge item was long overdue. One of the student workers in my office requested this months ago. "Be sure to cook...