Egg Foo Yung

I never had Egg Foo Yung before moving to the northeast. Maybe it's just a thing here, part of the super Americanized Chinese cuisine that a lot of people love.

I personally like more authentic Asian dishes, which is what you're more likely to get out west because I've never seen this dish on a menu in any Chinatown anywhere. But there is something to be said for this sub-genre as well. Americanized dishes do have their place, and they're obviously popular for a reason. Either the native dishes themselves don't have appealing flavors or those ingredients are hard to come by. That's my best guess, at least. Maybe there's some other reason for it - I'd certainly love to find out. Perhaps that's a great idea for another post: how foods become Americanized.

But I digress. This dish is really flavorful. Helped along not just by the savory sauce but by the blend and composition of the Egg Foo Yung itself. For those with nostalgic memories of Chinese egg dishes, this is for you. Enjoy!

Exotic Fruit Sushi Night!

It's hard to tell from these pictures (in fact, it's basically impossible), but there's fruit inside that sushi. Yes, fruit. Sweet and tangy fruit. We made four types of rolls - two with fruit and two without - and it only worked really really well with one of the fruit sushi rolls. But that's the price of experimenting sometimes.

By the way, the sauce you see is eel sauce poured on top and there was also the traditional soy sauce on the side. We also did plain sashimi strips of ahi tuna!

So read on for more. I won't tell you how to make sushi rice or how to roll your sushi - there are plenty of resources out there for that - but below you'll find a mixture of maki that hopefully will inspire some experimentation of your own. And if that's all I've done here, I'll be happy. What kind of sushi have you experimented with yourself? Enjoy!