Jun. 30th, 2011

Sushi

Jun. 30th, 2011 07:31 pm
daughtercell: Yellow background with blue tree limbs visible; black-haired girl looking skyward with tendrils of hair floating above (Default)
[personal profile] daughtercell
Okay, so this is less a post about cooking food than it is one about consuming it. :D

My boyfriend is rather obsessed with sushi, to the point of wanting to try a sushi-only restaurant sometime very soon. The problem is that due to my disability, my jaw opening is extremely small--to the tune of less than half an inch of space between my top and bottom teeth at its widest. This makes eating sushi very messy, embarrassing, and miserable for me. However, I do like the taste of it pretty well and would eat more if I could just get it in my damn mouth.

I'm still pretty novice in the kitchen and can barely throw together common (American) meals very well, much less trying to experiment with more exotic things, so I've never tried to make my own sushi (I guess you can do that?). I'm wondering if any of you who might be more familiar with it would know if it's possible to make even more bite-sized sushi (either the rolls or the other kind... my boyfriend would laugh at my ignorance :) ) so that I could actually fit it all in my mouth in one piece?

Thanks in advance!
greenbirds: teacups (teacups)
[personal profile] greenbirds
I don't know if anyone has a solution to this problem, but I figured here would be the place to ask.

I'm a pretty avid cook (there was a time in my life when I was debating between chef school and an academic career), and I am absolutely in love with enameled cast-iron cookware like those awesome Le Crueset dutch ovens (which I've used in other people's kitchens when I've had some help to handle the doggone things), but for one thing: I have arthritis in my hands and wrists which makes it really difficult for me to hold anything that heavy -- something that's required if I'm to say, put a full dutch oven in my oven to bake and then take it out again.

Enameled cast iron's pretty spendy, so I'm reluctant to plunk down a ton of money on something I may end up not being able to use. I'm wondering if anyone here has found useful workarounds for moving heavy cookware around the kitchen? I would be forever grateful!

TIA! :)

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