An effort at making faster sushi... they were way too tough to cut and handle. I figured... if this was a good way to make sushi, I probably would have picked it up from a book already.
Extensive cooking and travel in Europe, the Mid East, and the Far East changed my palate and concepts of pairings and presentation. Good cooking friends and a background in Biology and Chemistry give me a pretty good idea of how to hit a target preparation. I love cooking on the fly, whether to make a complex set piece or a minor culinary miracle out of what's on hand.
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