Thread 22887322

I CANT FUCKING GET THIS SHIT TO WORK MAN

THE KNIFE DOESNT CUT ALL THE WAY THROUGH THE SEAWEED
IT TRICKS ME EVERY TIE

NOW THERES A FLY AGAIN
if you showed me this was my future when i wasl ike 15 i wouldve done something

bump because nearly the whole front page is pol crap

oh i cant bump it anymore

>>22887334
Wmaf incel rage has flooded bant....

>>22887338
that's not a real thing

>>22887336
you can't bump your own thread until 10 mins have passed since thread creation

>>22887342
oh ty

try sharpening your knife and cutting on a flat surface instead of a plate

>>22887342
is that the only limit?
if i made like 20 replies, each 15 seconds apart, and no one else replied during that time, would i get 20 bumps out of it?

>>22887340
That's all the pol trash tho

>>22887358
I think you get diminishing returns if no one else has replied before you bumped again (i.e. it won't bump fully to the top)

also if it makes you feel any better, the cream sauce i just made broke and separated into a gross amalgam of cream curd with a layer of butter and oil floating on top

>>22887360
i think it's mostly artificial
>>22887357
oh ty

This is embrassing to witness. The primary issue here is the rice. Second, the portion (fatass). and third, the rolling. Awful

You should be ashamed.

>>22887373
i am ashamed
i only eat like once every two days though, and i take multivitamins, so don't worry

>>22887368
that sucks
i feel like sauces are often tedious to make, idk though
>>22887322 (OP)
the one on the top burst anyway, so it was doomed from the start, but the one on the bottom actually held its form when i was cutting it, so i was pissed about this

>>22887373
can you explain those points more?

>>22887376
I am not worried if you die whatsoever

>>22887384

Point 1: It is a picture so it is hard to tell, but that looks like medium grain rice, not short at least. You need sushi rice, very special rice. If you cannot find sushi rice there is another type you can use but the name of it does not occur to me right now, drats (i hope you seasoned it too).

Point 2: The carrots and cucumber or whatever shit you crammed in there like a monkey must be small and thin. Small portions.

Point 3: The nigori or seaweed does not look firm at all, or even properly stuck. Amazing, how did you roll it, you ape?

Point 4: Call Mommy next time.

>>22887390
ty

>>22887325
learn how to sharpen and get a sudoku knife and a big cutting board

>>22887398
i didn't want to transfer them from the plate back to the cutting board, in case they exploded
the thing is, the knife seems to work fine, there's just a little sliver of seaweed which stays connected & fucks everything up later on

>>22887390
*calrose rice

It simply cannot just be any short-grain rice, but I have had good success with calrose rice in the past.

>>22887400
This is because you have the seaweed so poorly wrapped. Do you wet your finger and run it across the line where it wraps.

It sounds like such a chinkism, but you need to be patient and tender with thing.

>>22887403
good to know

honestly i thought there was only short-grain and long-grain rice, i didn't know there was medium-grain
i figured as long as i didn't have long-grain rice, it must be short-grain

>>22887405
>Do you wet your finger and run it across the line where it wraps.
i did, i swear
maybe i used too much water? idk
i'll have to look into that part
>It sounds like such a chinkism, but you need to be patient and tender with thing.
yeah i guess so

>>22887406
rices are very different, did you know there are different types of potatoes? wow!

jasmine rice is long-grain and sticky. basmati rice is long-grain, and kinna dry, good for fried-rice or whatever greek shit.

sushi rice? very small and stick.
calrose rice? medium-grain, but not as sticky (sticky enough for sushi), but good enough.

Each taste different. Did y'know there exist black/purple rice?

>>22887322 (OP)
you need a really sharp knife
try pressed sushi

>>22887325
Dip it in water or seasoning lube.

>>22887322 (OP)
rice has the wrong consistency.
it's gotta be sticky, to itself, but not to the knife.