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[Osmosis Jones]

I'm looking to make some tuna sushi rolls for lunch next week. I'm restocking the rice and nori tomorrow, but is there any kind of vegetable or other thing I should put in them with the tuna?

You already have too many ingredients! You just need tuna and rice (Ngirizushi is best sushi)!

In all seriousness though, you might want to consider some pickled ginger and wasabi as a garnish, but beyond that, if you have good quality maguro (or better still, toro), you really don't actually want or need additional ingredients in the sushi itself. Just make sure the fish is as fresh as possible, and you serve it as soon as possible after you cut it.

[Rose]

I also made something resembling pie!

[Mephisto]

I also made something resembling pie!

Being from the US midwest, I thought those green things were tomatoes. Now I want to try that with fried green tomatoes.

[Sappho]

A friend insists to me that you can't put leftovers in the fridge until they are completely cool. If they're still warm (not even hot -- warm), he swears putting them in the fridge will damage them. Anyone have any info one way or the other?

[Dozebôm Lolumzalěs]

A friend insists to me that you can't put leftovers in the fridge until they are completely cool. If they're still warm (not even hot -- warm), he swears putting them in the fridge will damage them. Anyone have any info one way or the other?

Definitively false. Source: I eat food. Sometimes I don't eat all the food, and so I put it in the fridge for eating another day. I often do so while the food is still hot. The food is still good the next day. It's a bit worse than if I had eaten it fresh and warm, but that's the norm.

[Mephisto]

This is probably misinformation but I always thought we waited for our food to cool down to prevent it from heating up sensitive items in the fridge before becoming cool itself.. The containers in this case are usually plastic so breakage isn't a concern.

[Sappho]

After a bit of googling, looks like it's a total myth. It doesn't affect the fridge at all and doesn't hurt the food in any way. In fact, it's worse to wait for it to cool, because then it will spend more time at room temperature, where bacteria thrives.

Thanks, uncle Google!

[Akura]

According to my doctor, I have high bad cholesterol and low good cholesterol. What changes to my diet can I make to correct this?

Spoiler: My usual daily food during the work week (click to show/hide)

A bowl of dry whole-grain cereal, generally Post's Great Grains brand.
A high-protein bar at my 10 o'clock break.
Lunch consisting of a sandwich(usually PB&J), yogurt, and an apple.
Some other kind of snack bar for 2 o'clock break.
Dinner is often whatever I can find or what someone else has made.

[Rolan7]

I also made something resembling pie!

Being from the US midwest, I thought those green things were tomatoes. Now I want to try that with fried green tomatoes.

Based on that, before following the link, I assumed tomatillos.  Which apparently Firefox wasn't aware of... which is sad, because verde sauce is great.

Actually those look *really* green for eggplant, but I don't know squash squat when it comes to cooking.

A friend insists to me that you can't put leftovers in the fridge until they are completely cool. If they're still warm (not even hot -- warm), he swears putting them in the fridge will damage them. Anyone have any info one way or the other?

I have definitely done that and experienced no ill effects, and I can't even imagine any reason it would be bad.  And I'm pretty sure even a steaming hot dish couldn't harm nearby dishes to any real extent.  Does sound familiar, though.

Mainly?
Posting to watch.

[penguinofhonor]

The only risk I know to refrigerating hot food is with really large batches (like 50+ pounds). If you don't do something to rapidly cool the food, the center can remain at bacteria-friendly temperatures long enough for them to grow there. But this isn't something the average person should have to worry about often.

[Arx]

Delicious butternut/pumpkin puff/crumpet recipe from a lady at my church:

Take 1 cup strained butternut/pumpkin mash, 1 cup flour, 2 tsp baking powder, a pinch of salt, and a beaten egg. Mix well, which should give you a mix pretty similar to crumpet or waffle batter. Put tablespoon dollops into decently hot oil, and cook until golden brown.

Drain them on some paper towel, scatter cinnamon and sugar on them, and try to resist the urge to devour all of them because these turned out really tasty.

[Rolan7]

Huh, imitation crab is disappointing.
Not the taste - I like the taste - but two things:
The first cooking instructions I found were 10 years old, and basically were insisting it is precooked.  When I'm almost positive it isn't...  It has the typical uncooked "safe handling" blurb.
Also?  It started growing visible bits of green mold, despite being refrigerated and wrapped like any other raw meat, in 3 days.

Course, it's cheap meat from a value supermarket, so I get what I pay for - it was only $2.  Which goes to show how much cheaper raw ingredients are than canned or prepared foods, actually...  Was a pretty sizeable packet of fishmeat for two bucks.

Wasn't on clearance, but maybe should have been

[Akura]

Finally tried my hand at making sushi rolls. A cup of rice, and about a cup and a half water, cooked it. Tossed it with 1/3 cup sushi vinegar, and had enough to fill two sheets of nori. Split a can of tuna between the two and sprinkled some seasame seeds. I wanted to add some hot sauce, but the vinegar added enough tanginess that it wasn't necessary. They tasted good, though they were pretty much falling apart when I tried to cut them. I have enough left over for sizable lunches for the next two days.



Any tips on cleaning the pot? Every time I cook with sushi rice(and even long-grain rice), there's often a sizable amount stuck to the bottom of the pot and it's really hard to get clean. Even letting it soak for several minutes with dish soap wasn't enough.

[crazysheep]

Rice usually takes more than several minutes of soaking to unstick, lol. It also suggests that you might be using more water than necessary to cook your rice. Try using slightly less water (eg. 95% instead of 100% full cup of water) when cooking rice?

[Rose]

I made my own bagels.

I also made my own cream cheese.






The recipe asked for high gluten flour, and since I have no idea what's the baseline, I tried mixing white and whole-wheat flour together.

The result was very tough bagels, but quite tasty nonetheless.