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Sushi

Instructions to make: 2-3 rolls of sushi Ingredients: - Sushi Rice - 2 cups - Nori (Seaweed sheets) - 2-3 sheets - Rice Vinegar - - Sliced carrots - 1 package - Avocado - 1x - Cucumber - 1x - Shrimp or imitation crab meat - 1 small package Instructions: 1) Put two cups of rice in your rice cooker and fill the rice cooker to the "2" line with water, put lid on and set the rice to cook. Remember to leave the lid on the rice cooker through the duration of the cooking and and additional 15 minutes after the rice cooker switches over to 'warm' to ensure the rice fully cooks. 2) While the rice is cooking, prepare your cooking area, get your sushi mat ready, take your nori out of the package so it can air out a bit. Peel your cucumber and slice it into thin length wise pieces (preferably discarding the seed portion or the cucumber but that is not necessary). Peel your avocado and also slice into length wise pieces but keep the avocado thicker for it's texture. Also rinse off and peel your shrimp/crab meat. 3) After the rice is done, you have to add 1 tablespoon of rice vinegar per 1 cup of rice. Since 2 cups of uncooked rice = 6 cups of cooked rice, add 6 tablespoons of rice vinegar to the rice in the rice cooker and fold the rice to mix evenly. Don't crush the rice while folding the vinegar in! Once mixed together, spread the rice out onto a pizza pan or something else covered in aluminum foil. I cover a pizza pan with aluminum foil because it gives you a flat surface for the rice to cool on and it makes cleanup a lot easier. 4) Let the rice cool down for a while and finish any other prep work you have to do. Also, place a piece of clear saran plastic wrap on your sushi mat (makes rolling the sushi easier and less messer, also easier clean up). Place your nori, shiny side down on your sushi mat and spread sushi rice in a thin layer on most of the mat. Leave about a half inch at the top of the nori rice free so the roll can stay together. 5) Place your ingredients length wise at the bottom of your sushi roll. Use a couple large pieces of avocado, a bunch of cucumber, carrots, shrimp/crabmeat, whatever you want to use. Its ok if things overlap too, but you don't want to use much more than what is in this pic or your roll might start falling apart while you cut it or when you pick up the individual pieces. 6) Next, roll the sushi carefully from the bottom up. Apply some light pressure while you roll and tuck the ingredients in with your fingers if it starts falling apart or not staying in place while you roll it. 7) Roll it back and forth a little bit and squeeze the roll slightly while wrapped up in the mat to get everything kind of solidified together. Not to hard tho, you do not want to crush the rice and ruin the texture. 8) The top of the roll had that little empty 1/2 flap of nori, wet your finger and apply a moisture to that flap and push it against the roll. This will make that little flap grip the roll and keep everything together. 9) Place your roll of sushi on a cutting board and use a sharp wet knife to cut your individual pieces. Sushi rice is extremely sticky, you will need to run your knife under water and gently wipe off any stickyness or rice off your knife before cutting each piece. Cut the pieces to the thickness you want, if the sushi starts falling apart on you while you cut, cut slightly larger pieces or clean your knife/wet it more. Let the knife be pretty much dripping wet even while you cut for easier cutting. The end pieces look ugly but are still edible. I usually give them to my kid or eat them myself before presentation. 10) Next roll. Repeat steps above. Notice I used more shrimp? mmmmm. 11) This is the amount of leftover rice I had. I'm pretty certain I made three rolls with 2 cups of uncooked rice, but I probably ate it while making the other two rolls I took pictures off. (I can't remember.) 12) Finished sushi with leftover ingredients. As you can see, you shouldn't waste your time cutting all of that 1 cucumber and 1 avocado like I did unless you have a guinea pig that likes leftover cucumber like me. Probably half a cucumber and half an avocado is plenty for 2-3 sushi rolls. 13) Finished sushi pics! Eat and enjoy! Don't forget you can use a little wasabi sauce or soy sauce or mix them together a bit for dipping your sushi. I sometimes use duck sauce because soy sauce usually tastes too salty for me just like wasabi is way to friggin hot. I'd rather taste the sushi and the different textures in it than have the dipping sauce overtake my pallet. Pickled ginger is usually served with sushi, but its mainly used to 'reset' your taste buds when you have a variety of sushi on your plate. Its best to eat a little piece of ginger inbetween different pieces of sushi or sashimi to fully enjoy the taste and texture of each different piece. If all your eating is just the one sushi roll like I have made here, I'd pass on the ginger and just enjoy the flavor of the sushi.

Sledgstone

Sledgstone

 

Pizza and Wings

Instructions to make: 2 Pizzas 4-8 Servings of wings (depending on how many wings you eat) Ingredients: - Pizza crust mix or premade dough - 2x - Pizza sauce - 1 jar - Mushrooms - 2 small cans - Pepperoni - 1 package - Sweet italian sausage - 1 small package - Mozzarella cheese - 1 package - Chicken Wings - 4 or 4 1/2 pounds - McCormick buffalo wings mix - 2 packages - Large ziplock freezer bag - 1x or 2x if two different flavors of buffalo wings Instructions: 1) Break apart sausage and form into small/medium size chunks and brown it. 2) Prepare pizza ingredients and toppings. Cut mozzarella cheese into small chunks or shred it. 3) Once sausage is browned, drain and let sit on paper towels to absorb more grease. 4) Prepare pizza crust mix as per instructions or prepare premade pizza dough. (pizza crust mix is much better. This pic is the premade flattened dough.) 5) Drink a shot of hypnotic/coconut rum to enhance cooking experience. (This step can be skipped.) 6) Rinse off chicken and cut each wing into three pieces at the joints, throw away the wing tips and keep to two meaty pieces for the actual wings. 7) Put half of your wings (2 pounds out of that 4 pound package) into a freezer bag and dump 1 package of buffalo wing mix into bag. Shake the chicken in the bag to coat all the chicken somewhat evenly. 8) Use glass baking pan, line with aluminum foil, place chicken on foil and bake in pre-heated oven according to buffalo wing mix instructions. 9) While chicken is baking, prepare pizza with sauce, and toppings as desired. 10) Bake prepared pizza on the middle rack in your oven. 350 degrees for 15 or 20 minutes or longer depending on the amount of toppings you used. Cheese should start browning on edges. Remove pizza with oven mitts for pan style or use a large pizza spatula if baked directly on rack. 11) When the wings are done, cut into a couple of them and make sure the meat is nice and white with no hints of pink to ensure they are cooked thoroughly. Remove the wings from the baking pan so they can cool on a plate. Prepare the baking pan with aluminum foil and bake the next batch of chicken wings while getting the next pizza ready. 12) Finished wings 13) Finished pan pizza 14) Eat your pizza and wings! The pizza crust mix makes a much better tasting pizza dough. And I highly recommend the McCormick Original Buffalo Wings mix or the McCormick Garlic and Herb Buffalo Wings mix. Both are amazing.

Sledgstone

Sledgstone

 

Tacos

Instructions to make: A bunch of Tacos for serving 4-6 people. Ingredients: - Ortega taco mix - 2x - Ground beef - 2 to 2 1/2 pounds - Tomatoes - 3x - Lettuce - 1 package - Sour Cream 1x - Taco cheese (preshredded) - 1 package - Taco shells, Tortellias - 1 combo box (8 or more of each) - Ortega Taco sauce - 1 bottle Instructions: 1) Cook meat as per instructions on taco mix packages. 2) Prepare toppings while meat is cooking. Dice tomatoes, shred lettuce or cheese if not already packaged that way. 3) Bake or microwave taco shells and/or soft tacos as per package. Assemble tacos. One or two tablespoons of meat per shell, add toppings to taste, use a little dash of the taco sauce for extra flavor or heat. I prefer the soft tacos. You can also pick up large tortellias for burritos and make large soft tacos out of them instead.. so good.

Sledgstone

Sledgstone

 

New DVD Case, now I must organize.

We just got our 800 disk capacity dvd case in the mail today: http://www.cdrdvdrmedia.com/800pcs-aluminum-cd-box-white-128.html Now we can finally throw out half of these huge shitty dvd wallet/cases that have been falling apart since we first got them. Now I wonder how long it will take us to organize and catalog our entire collection of DVD-Rs full of anime fansubs.

Sledgstone

Sledgstone

 

Random AC updates

I updated 4 different mods on the forum in preparation for the newest version of vB. I'm pretty forumed out at the moment. Maybe I'll make a new poll tomorrow or next week. blah.

Sledgstone

Sledgstone

 

I bought socks this weekend.

Once every two years I buy a couple packages of socks. And every time I get a new package of socks I wonder to myself, why the hell do they come in resealable bags? There is even a graphic on the package saying "Resealable bag!" Does this mean my socks have a shelf life? Should I be concerned that my sock might expire if I don't reseal that bag after taking a pair out? And why are they so excited about the sock package being resealable that they had to add and exclamation point to the graphic phrase.. like its a long awaited feature sock purchasers have been waiting for for years. Or should I be more concerned that someone could have worn these socks, washed them, ironed them and repackaged them in the "resealable bag" and thus returned them to walmart whose employees just throw shit back on the shelves. And lady looks at me odd when I sniff my socks out of the brand new package. I can only hope my socks aren't tainted, but for $3 a package I have no guarantees.

Sledgstone

Sledgstone

 

Jay Leno not as good without his writers

I've been watching Jay Leno this entire week and aside from Headlines, hes really not that impressive on his own compared to the previous month or two just before the writer's strike. His monologue has taken a hit and the first part of the show before he brings a guest in is boring now. As for Conan, he already sucked to begin with so now hes even worse. x_x I really can't imagine him taking over for Leno in the near future.

Sledgstone

Sledgstone

 

Last Call

Well, I finally did it. I closed my Trigun fansite. Not completly, if I ever have something to update with, I will put it up. But that may not be for a long time, so I put a final layout up that won't change again. Man, it just really kinda sucks. This isn't as big a thing as my GW site, but it was still one of my babies! Blaurgh.

Dubird

Dubird

 

I know now why you cry...

but it is something I can never do. I watched Terminator 2 today. Classic. I've seen it so many times, but I don't think I'll ever get tired of seeing it. I caught most of T1 yesterday also, so I figure I might as well finish off the trilogy and watch T3: Rise of the machines later tonight. I love watching shit blow up.

Sledgstone

Sledgstone

 

Updating

Me n lady have been working on the site and forum alot over the past week or so and now we have a new blog system. This seems kind of option heavy for the simple blog system I thought it was. eh, I'll mess with the settings some more and see what happens.

Sledgstone

Sledgstone



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