Does the speed of cooling affect the stickiness?
Hmm, I'm not sure. I always assumed that the fanning was to help dry it out a little, but I'm not sure if I had any reason to believe that. The book I got the cooking technique from was Seductions of Rice by Jeffrey Alford and Naomi Duquid, which is an amazing combination of cookbook and travel writing and photography.
I agree that soaking the nori wouldn't help. Are you eating the sushi right away, or waiting a while? That might make a difference. Maybe you could try toasting it some more and see if that helps.
Well, crap. I just opened a boxed item only to find that what I thought was a clear plastic lining to the box is, instead, a full sealed clamshell.
I HATE opening those things. I inevitably cut myself.
I saw a tip that you can use a can opener on those accursed things, but I tried it this weekend to no avail. Ended up using some sturdy scissors.
I just opened a boxed item only to find that what I thought was a clear plastic lining to the box is, instead, a full sealed clamshell.
I swear those things break the ADA/DDA. The only way in seems to be putting them on the floor, jumping up and down on them, and hoping that whatever's in the packaging isn't fragile...
A can opener sounds brilliant, but you'd need a really good one to get a good grip, I think.
The post-lunch dip just hit me like a freight train. Do you think my boss would mind if I took a nap under my desk?
Do you think my boss would mind if I took a nap under my desk?
If s/he minds, just say it was Buffista-authorized. I'm sure that should clear up any confusion.
ION, blah blah Monday blah. You know?
I swear those things break the ADA/DDA.
They're the clearest evidence yet of the Devil's existence, IMO.