You blame yourself for the failed rice dish, but I wonder if there was a problem with the recipe? I don't mean with the dish itself, but perhaps with the instructions as written?
I don't think the instructions are very good--there's a conceptual problem--but I didn't do what I would normally do, which is work it out and adapt carefully. I think the rice for this has got to be very very sticky or it needs a binding agent beyond what's normal for sushi.
Yeah, sometimes there does need to be some adaptation. I'm assuming your kitchen is not the "average" American kitchen, but rather the kitchen of a serious home cook. But a home kitchen, no matter how serious, is not a professional chef's kitchen. And some recipes are written by and for chefs working in professional chef's kitchens, with scant attention to the limitations of a home kitchen, which may require some adjustments...
Yeah, but this was the NYT, it shouldn't be too tough. I think there's just a problem with the idea, but I wasn't focused enough to tell what was the recipe and what was me.
You blame yourself for the failed rice dish, but I wonder if there was a problem with the recipe? I don't mean with the dish itself, but perhaps with the instructions as written?
I don't think the instructions are very good--there's a conceptual problem--but I didn't do what I would normally do, which is work it out and adapt carefully. I think the rice for this has got to be very very sticky or it needs a binding agent beyond what's normal for sushi.
Yeah, sometimes there does need to be some adaptation. I'm assuming your kitchen is not the "average" American kitchen, but rather the kitchen of a serious home cook. But a home kitchen, no matter how serious, is not a professional chef's kitchen. And some recipes are written by and for chefs working in professional chef's kitchens, with scant attention to the limitations of a home kitchen, which may require some adjustments...
Yeah, but this was the NYT, it shouldn't be too tough. I think there's just a problem with the idea, but I wasn't focused enough to tell what was the recipe and what was me.