We tend to skip on the 3-day pickled pork journey in favor of a much easier kielbasa or andouille sausage. You might be able to try vegetarian sausages, but I donât know how well theyâll hold up to the 2 hour cook time.
We use a ghost pepper hot sauce for a nice kick, but halve the amount to a 1/2 teaspoon to keep things reasonable.
Itâs spicy, savory, and âearthyâ with the green peppers, celery, and bay leaves.
The rice recipe he gives is my go to for rice in general, too. I really like fluffy, non-sticky result of using basmati for it.
An instant pot isnât useful here. If you cook it in an instant pot, the liquid used to cook the beans wonât thicken up at all. Itâs one of those things where the liquid both has to reduce, and the starches etc. in the beans have to be extracted to thicken the remaining liquid. This just takes time. Same with extracting some of the flavors from the sausages, etc.
My personal opinion is to roughly quadruple the amount of the spices/herbs used (except the onion); I find truly authentic recipes to have a little less punch than I prefer.
It tastes just like sushi because itâs the same exact ingredients you would put in a regular roll. Obviously the cheese is extra, but youâll find it (or cream cheese) in the more elaborate sushi rolls restaurants offer. A basic California maki for example can have cucumber and mango in it.
The nice thing about this dish is you can literally use any combination of ingredients you want, just like you have tons of different rolls you can choose from at a sushi restaurant.
I think the reaction comes from the baking part, not so much the ingredients. Imagine someone saying beef tartar wedged between two balls of uncooked dough tastes like a hamburger. Youâd probably be sceptical too.
Oh man, wait till you get a taste of Asian Hot Shrimp Salad. It was the first dish with hot/warm mayo I ever tasted, and itâs amazing! Also, japanese mayo is not as sour and tangy as regular mayo, so it works with heat well. Check out takoyaki and okonomiyaki as well, which are both hot dishes with mayo.
Fair, but the baking part is really more like heating a bunch of already cooked ingredients. So thereâs not much of a change with the elements of the ingredients and the heat from the oven just fuses them into an integrated dish that you can pick up with chopsticks. The only thing that drastically changes is the mozarella cheese that melts. Otherwise, the entire dish stays as is and can technically be eaten even without baking.
So the analogy would instead be like assembling a bread bun, cooked beef patty, some veggies, and heating it in the oven for a couple of minutes. Itâs already a burger before putting it into the oven, and itâs the same burger, just toastier and maybe crispier, afterwards.
Iâm proud of you. Iâm sure itâs delicious. I have no doubt that you worked really hard on this, and the results were rewarding. I hope you enjoy the fruits of your labor. I even upvoted you.
My only suggestion is you might want to keep this one to yourself, and maybe really close friends and family. The world just wonât understand.
I might go so far to say the pictures should be able to do it more justice if youâre putting this out in the world. It does not look like it would pass muster for mass appeal as shown.aybe some bisection shots, or dressed up or something.
Thatâs why I didnât post it in !foodporn. I didnât exactly plan to post the pictures at the time I made it so didnât really make it âprettyâ. I was also planning to add a bisection photo but realized all the pictures I took had the layers messed up when I cut the piece out, so not worth posting.
Ooh this reminds me of something Iâve had at a Chinese buffet with crab or surimi, cheese and I think celery or something in it. It didnât have any rice involved but Iâll try it out, thanks for the info. I was also curious what a sushi bake would be, and it looks and sounds good!
The idea is to use store bought ice cream. Literally youâre just throwing the ice cream and flour together and baking it, which doesnât take long at all.
Still takes time, energy to make ice cream, then store it along the way.
Why not just use milk, flour, eggs, sugar? And then you control the proportions.
Store bought ice cream, you have no idea the proportions, then thereâs over-run (how much air is trapped in the ice cream) making volume different, and unless you get a ânaturalâ ice cream, there are thickeners like careegenan. Who knows how that will affect a bake.
This is a bad solution in search of a non-existent problem, with wildly unpredictable results. Everything in this recipe can be found in dry (powdered) or canned form, which would produce far more consistent and better results.
I keep both a powdered and canned milk, either which I could serve to someone and theyâd have no idea. Egg crystals too.
Baking is already a very picky chemistry problem, adding in crazy variables like will just result in poor results.
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