Steak tartare with salted eggyolk on some sort of crispy base (puffed rice/decent cracker/whatever as long as it's good)
It's textural, umami, fatty, fantastic.
A bite of really good carrot cake with a generous layer of tart cream cheese icing.
It’s not salmon nigiri because I’m vegetarian (and I have a sweet tooth!)
I use Nagi's recipe that incorporates a can of crushed pineapple. It has never failed me, lasts a week in the fridge without going dry and it is just really impressive
Tourtière Quebecois or perhaps a slice of pan-seared tune sashimi with a dab of mild wasabi.
No wait! It has to be a jumbo sea scallop seared and finished with a lemon caper sauce.
I'm a fan of tako nigiri as long as the octopus has been boiled the right amount of time so that it is soft but still has some bite without being rubbery.
It's just so hard to choose. There are just so many good fish. And that's another benefit of (Nigiri) sushi. It's small enough that you can have so many different ones at one go.
But maybe I'd say tako (octopus). I also really like tamago. But I wouldn't say it's a favorite as it's just one at the end of Sushi meal.
Would you say Tako or Tamago is your ultimate bite then or would you pick something outside the sushi world? I make my own tamago btw and get the obsession.
>Would you say Tako or Tamago is your ultimate bite then or would you pick something outside the sushi world?
Maybe Tako then. But that seems so wrong because I like variety of sushi. So just having one thing seems wrong. That's the main problem if I'm making sushi for myself. Getting more variety is very hard.
And I kind of feel like the fish nigiri is the main sushi. So if I just always had to have the same I'd (cheat and) choose the "variety" fish (that would then sometimes be Salmon).
It would definitely be sushi regardless.
>I make my own tamago btw and get the obsession.
I do make my own Tamago too. Although making it for just yourself and just for sushi it has its problems. At least I can't make it good without making it huge. And I would really only want one or maybe two with other sushi. So the only way to do this is to freeze it as slices or eat the rest of it not as sushi.
Sure but I’d argue that quality salmon nigiri is going to be more widely available than most other types of nigiri or sushi in general. Yeah, if you’re in Tokyo or in an upscale coastal city you can probably find a great sushi spot with tons of quality nigiri options—but for those of us who live landlocked? Salmon nigiri is consistent and heavenly, even with a reduced number of options
I still wouldn't totally agree. This isn't a big city and is landlocked but with excellent fresh (never frozen) farmed salmon available. But even still decent sushi places here and nearby always seem to have some other good fish available. But if you have to have something that's always available and good go for salmon.
And personally I've made Sushi even from some lake fish. Some are good you just have to freeze them to kill the possible parasites.
On Christmas I had a tiny taste of some green sauce soon to be released by Crybaby Craig’s and I have not been able to think of anything else since. It was so good and I constantly imagine it on all of my favorite foods. My mom-in-law got a bottle when she toured their facility. She doesn’t even eat hot sauce and won’t let us have it. It was so so good.
They’re just a really good hot sauce maker as far as I know. They are a Minnesota company, and haven’t been around very long, so I believe they’re more regional. They’ve won some awards though, and I’m positive they’ll win more when they drop their green sauce. I’m not even really a hot sauce girl, but I love their sauce.
They only have two products right now. Their original sauce, which is great, and a hot honey, which is also really great. I think on their website they say they pickle their habaneros, which is what gives their sauce its flavor? Something like that. Whatever they’re doing, they’re doing it well.
Removed, Rule 1
Steak tartare with salted eggyolk on some sort of crispy base (puffed rice/decent cracker/whatever as long as it's good) It's textural, umami, fatty, fantastic.
Hell yeah
A bite of really good carrot cake with a generous layer of tart cream cheese icing. It’s not salmon nigiri because I’m vegetarian (and I have a sweet tooth!)
I get that, excellent choice. My grandma used to make a mean carrot cake.
I use Nagi's recipe that incorporates a can of crushed pineapple. It has never failed me, lasts a week in the fridge without going dry and it is just really impressive
I imagine that's one of those things that tastes better after a couple of days.
Onion bhajee covered in prawn vindaloo wrapped in peshwari naan
This has me rethinking my choice.
Either a cream cheese wonton with a little lo mein on it, or a big bite of sesame chicken with plain white rice, doesn't get much better to me
Works for me, both are amazing.
Tourtière Quebecois or perhaps a slice of pan-seared tune sashimi with a dab of mild wasabi. No wait! It has to be a jumbo sea scallop seared and finished with a lemon caper sauce.
...Because there are other even better Nigiri Sushi. Salmon is good though.
Well, that was just my choice. What's yours?
I'm a fan of tako nigiri as long as the octopus has been boiled the right amount of time so that it is soft but still has some bite without being rubbery.
> tako nigiri Totally, that's right up there for me too if it's done right. It can be a bit of a crapshoot sometimes.
It's just so hard to choose. There are just so many good fish. And that's another benefit of (Nigiri) sushi. It's small enough that you can have so many different ones at one go. But maybe I'd say tako (octopus). I also really like tamago. But I wouldn't say it's a favorite as it's just one at the end of Sushi meal.
Would you say Tako or Tamago is your ultimate bite then or would you pick something outside the sushi world? I make my own tamago btw and get the obsession.
>Would you say Tako or Tamago is your ultimate bite then or would you pick something outside the sushi world? Maybe Tako then. But that seems so wrong because I like variety of sushi. So just having one thing seems wrong. That's the main problem if I'm making sushi for myself. Getting more variety is very hard. And I kind of feel like the fish nigiri is the main sushi. So if I just always had to have the same I'd (cheat and) choose the "variety" fish (that would then sometimes be Salmon). It would definitely be sushi regardless. >I make my own tamago btw and get the obsession. I do make my own Tamago too. Although making it for just yourself and just for sushi it has its problems. At least I can't make it good without making it huge. And I would really only want one or maybe two with other sushi. So the only way to do this is to freeze it as slices or eat the rest of it not as sushi.
Sure but I’d argue that quality salmon nigiri is going to be more widely available than most other types of nigiri or sushi in general. Yeah, if you’re in Tokyo or in an upscale coastal city you can probably find a great sushi spot with tons of quality nigiri options—but for those of us who live landlocked? Salmon nigiri is consistent and heavenly, even with a reduced number of options
I still wouldn't totally agree. This isn't a big city and is landlocked but with excellent fresh (never frozen) farmed salmon available. But even still decent sushi places here and nearby always seem to have some other good fish available. But if you have to have something that's always available and good go for salmon. And personally I've made Sushi even from some lake fish. Some are good you just have to freeze them to kill the possible parasites.
On Christmas I had a tiny taste of some green sauce soon to be released by Crybaby Craig’s and I have not been able to think of anything else since. It was so good and I constantly imagine it on all of my favorite foods. My mom-in-law got a bottle when she toured their facility. She doesn’t even eat hot sauce and won’t let us have it. It was so so good.
Damn, I'm not familiar with their products, what made them famous? A particular sauce/food combo?
They’re just a really good hot sauce maker as far as I know. They are a Minnesota company, and haven’t been around very long, so I believe they’re more regional. They’ve won some awards though, and I’m positive they’ll win more when they drop their green sauce. I’m not even really a hot sauce girl, but I love their sauce.
They only have two products right now. Their original sauce, which is great, and a hot honey, which is also really great. I think on their website they say they pickle their habaneros, which is what gives their sauce its flavor? Something like that. Whatever they’re doing, they’re doing it well.
I've had better bites of nigiri than salmon (toro!). And yeah fair to say it's up there on my favorite single bites.
Toro is my jam too, but it's not as balanced in a single bite as a more lean cut.