Ooh this reminds me of something I’ve had at a Chinese buffet with crab or surimi, cheese and I think celery or something in it. It didn’t have any rice involved but I’ll try it out, thanks for the info. I was also curious what a sushi bake would be, and it looks and sounds good!
It tastes just like sushi because it’s the same exact ingredients you would put in a regular roll. Obviously the cheese is extra, but you’ll 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. You’d 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 it’s 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 there’s 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. It’s already a burger before putting it into the oven, and it’s the same burger, just toastier and maybe crispier, afterwards.
I’m proud of you. I’m sure it’s 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 won’t understand.
I might go so far to say the pictures should be able to do it more justice if you’re 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.
That’s why I didn’t post it in !foodporn. I didn’t exactly plan to post the pictures at the time I made it so didn’t really make it “pretty”. 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.
The idea is to use store bought ice cream. Literally you’re just throwing the ice cream and flour together and baking it, which doesn’t 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 there’s over-run (how much air is trapped in the ice cream) making volume different, and unless you get a “natural” 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 they’d 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.
That’s a bummer. A friend of mine tried this and went on a multi month long spree trying different flavors of ice cream for this. The quality of the finished product may depend on the brand of ice cream used.
I’m not saying that this can or should replace baking an actual cake, but if you’re just curious or don’t have all the ingredients on hand (or just suck at baking and want something stupidly simple) this is an option.
I think we only tried 2 different ice creams. Different flavors and different brands. Both were kinda bla.
Maybe there is a way to make it good, or maybe our tastes don’t line up with who this is really for… Then again maybe this is just a waste of good icecream.
This looks really good. I’ll focus on a few details, mostly concerning translation of some ingredients.
Arracacha (PT: mandioquinha, cenoura-branca, batata-baroa etc.) is not the same root as cassava (PT: aipim, mandioca etc.). It’s another veg. This is relevant here because cassava has a milder taste, while this sort of stew benefits from fillings with more distinctive tastes.
You’ll also see people using cassava meal farofa instead.
Slicing the oranges this way looks like a bother when you’re eating the dish. Most people I see instead peel them and cut them into 1/8ths.
I’m neither vegetarian nor I can eat beans (although I often prepare something equivalent with chickpeast) but, if I had to guess, the best subs for the pork and beef in feijoada would be seitan, firmer types of tofu, and perhaps even mushrooms. Bonus points if smoked. I like what the guy in the video (and you) did with the bell pepper though - it’s a great way to add flavour.
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