My biggest takeaway, aside from how to make a sushi-roll, was how much [additional] sugar is in Sushi rice
I love it, but I'll admit that I'm not a big one for that level of detail in my own cooking. I have however made decent looking Sushi bowls in the past when I had access to freshly caught fish. I'll look for a pic to share with you.
Wait--what? We? Your wife actually COOKED something?
It's balanced out nicely by the rice wine vinegar.
Now let's not get ahead of ourselves. In the classes that required any prepping/cooking, that fell to me. She ate.
Cooking classes that don't involve cooking. Hmm.Now let's not get ahead of ourselves. In the classes that required any prepping/cooking, that fell to me. She ate.
They do a whole variety of classes, from pure demo to you prep and cook everything along with the instructors.
You made something with fish in it?
No, I would skip that. The tea, for example, was a demo class, and both MrsT and I gave our smoked salmon sandwiches to the folks on either side of us.
Now I thought she liked fish? I love smoked salmon, as long as it is "hot smoked". I know that many people prefer cold smoked lox, but to me the texture is too slimy. And I know you occasionally like battered fish that tastes like chicken, LOL, and that's about it, right?
She'll eat lobster and crab and fish-and-chips, but she won't eat clams or salmon, scallops or sea bass, etc.
Not on yer life!