You know, it’s really odd when all the dishes in our meals are from the same culture.
For example, I made some ghetto egg sushi rolls. And “wish” roll bites, which was just rice wrapped with some toasted nori. The ghetto sushi rolls were actually not too shabby – they say brokeassed-ness is the mother of invention, right? Well, these were just made of warm jasmine rice, eggs, and toasted nori sheets. Yummy.
The egg was lightly scrambled in the pan, and I sprinkled in a little sugar as well. (2 eggs and about 1 t white sugar). Then as it was cooking, I folded it up into a rectangle column like you would for tamago.
A surprising success. Authentic? Oh, hell naw, but rather satisfying and not at all fussy or time consuming.
I liked the little wish bites since they were like mini onigiri. Kind of. I dubbed them ‘wish’ rolls since I wished there was something else in them.
And what on earth could this be? No, it’s not a creamy scoop of gelato! This is a thick yogurt. I made yogurt over the weekend using an easy technique I found and made about 3 cups of yogurt.
Technique: Scald milk to 180F. Stir in 1 T yogurt with active/live cultures per cup of milk. Let sit in an oven for 4-6 hours until it sets and becomes yogurty in texture.
We’ve got some fusion here! Albany John made what he dubbed Irish tortillas, and they were phenomenal!
They are tortillas made from potatoes! He even pressed them in the tortilla press! Basically, he boiled some potatoes, mashed them up a bit with some rice flour, and added in fresh, chopped chives. Success! The rice flour helped them hold shape enough to press them in the tortilla press without imparting any flavor of its own. Also makes me glad you only have to plant chives once – they grow like weeds afterwards. Delicious, edible weeds!
As I was biting into one, Albany John goes, “Guess which flour I used?” I chewed for a bit and then said “Rice flour… the one in the red bag.” He looked at me in disbelief, but hey, at least it shows I know my flours, right?