Category: Twitch Streaming

Curry Grilled Cheese

Post author By Allison
Post date April 12, 2018

Missed the stream? Watch it on Twitch!

I love it when food holidays give me an excuse to make something that I might not ordinarily have on the menu. We don’t make grilled cheese sandwiches very often around here, but since today’s National Grilled Cheese Day, I had to make it happen, right?

I decided to make this decadent, but oh so true to our tastes, curry grilled cheese sandwich. Now, the raspberry jam part of it might sound odd, I know. But it is an absolutely necessary part of the recipe (although you can definitely switch out the type of jam – we used strawberry). You can’t really taste the jam that much, but the hint of sweetness it adds to the super savory, undeniably umami curry filling pushes the sandwich to the next level.

We tripled the recipe, which made a ton of sandwiches. But rather than try to give them away to friends and family like we normally might, most of them went straight into the freezer, to reheat whenever we’re low on leftovers. In other words, yes, I’m totally hoarding these. They’re that good.

Today’s Question of the Day: What is the most interesting thing you’ve ever cooked?

Visit my Twitch stream to catch up on past streams, and hang out when I’m streaming! Want to know when I’m in the kitchen? Hit the follow button (the heart up top) so you’ll get notifications when I’m live – it’s always free to follow! Or you can follow me on Instagram or Twitter, where I usually post when I’m starting the stream.

Tags beef, curry, grilled cheese, Japanese curry, raspberry jam

Twitch Streaming

“Vampire Slayer” Ramen

Missed the stream? Watch it on Twitch!

RAMEN!!!

I’ve been wanting to make ramen for years. Years and years and years. And ever since I started my Twitch cooking stream, it’s been one of the top things on my list of todos.

It would’ve been easy to be paralyzed by “which one to make?”, or, “which ramen should be my first?” But when I came across a recipe named the “Vampire Slayer Ramen Express”, from the excellent Mandy of Lady and Pups, it went straight to the top of my list.

I mean, look at all that garlic. I don’t even care if it’s not traditional, it had to happen.

I got a head start on Saturday’s stream (ramen prep in lieu of our usual Sushi Saturday), so with the ramen eggs marinating, menma cooked, and chicken broth already in the fridge, finishing the ramen was a neat five-hour stream. (If I’d tried to do it all in one day… it likely would have been closer to 24-hours.)

The chashu was a simple sear, then stick it in the oven and wait. Since I had two and a half hours to kill, I tried something else I’ve been wanting to do for years… milk tea! (No boba this time, only because it was a last minute addition to the menu and I had none in the house.)

I used this Milk Tea recipe from Chichilicious, which was basically just very strong black tea, plus sweetened condensed milk. Oh so good. 10/10, would make again.

So on a massive caffeine and sugar high (wheee!), I made the garlic powder, garlic oil… and then finished up the ramen!

The biggest question from our chat is… was it worth the two days of work?

Both Son and my answers? A resounding YES.

Holy cow, it’s so good. (And SO garlicky. You definitely have to love garlic to eat this ramen.) While the chicken broth by itself was surprisingly light yet flavorful, the broth itself is thick, has an fantastic depth of flavor, and is so rich that you can’t eat more than one bowl. Exactly what you’d expect from a good bowl of ramen.

And when you add in all the other toppings? EVEN BETTER. The menma turned out deliciously, I’m still swooning over the ramen eggs (I don’t think I can make soft-boiled eggs any other way now), the chashu is oh so good, and I love that the garlic oil and garlic powder add EVEN MORE LAYERS OF GARLIC.

(There is no such thing as too much garlic.)

Also, since I’m writing this the next day, I can tell you that leftovers? Also excellent.

I may have to go steal another ramen egg from the fridge.

Today’s Question of the Day: What is your favorite kind of ramen?

Tags Japanese, ramen, stream, Twitch

Twitch Streaming

We’re back! … and now, Sushiday is going LIVE!

Post author By Allison
Post date January 26, 2018
3 Comments on We’re back! … and now, Sushiday is going LIVE!

My goodness, it’s been a while, hasn’t it. For a good long time, it probably seemed like this little old sushi blog was dead in the water – a lovely archive of sushi recipes, but no new recipes for years, no updates about my life, really nothing at all but a static site with a decade-old design. Heck, although I still have a backlog of recipes that were never posted, even I thought the Sushiday blog was pretty much done for good.

But then, we started a new project that has given us reason to breathe life back into this little old blog. You may notice that we have a new design! And, slowly but surely, all of those old sushi posts are even going to get newer, better photos!

So why are we doing this? It’s all because I’ve started a cooking stream on Twitch!

Five days a week, I turn on the lights, cameras, and mics, and livestream myself cooking all sorts of random recipes. Things like a whole roasted duck (we ate its brains and turned it into the most amazing congee), fish tacos (in which we accidentally deep-fried our camera… oops.), lots of kimchi, and so much sushi.

I’ve been streaming for the past two months, and it’s SO MUCH FUN. Not only is it the best excuse ever to cook all the things which I would’ve never been able to justify otherwise, it’s also taught me so much, and introduced me to the most wonderful community of viewers and other cooking streamers.

So Sushiday… is pivoting, now. All the old recipes will still be there (and now we’re doing Sushi Saturdays to re-make and re-take all those old, terrible photos from the recipes I posted a decade ago!), but now Sushiday’s going to be so much more. I’ll be writing a post for every stream to share photos, the recording of the livestream, and recipes for everything I’m making – essentially show notes for my cooking stream. (This also means there’s going to be a bunch of back-dated posts going up, since I already have over two months of streaming under my belt now!) Sushiday is coming back to life, and I hope you’ll all stick around for this new adventure with me.

And if any of you want to come hang out with me while I’m livestreaming? You can create a Twitch account (it’s free!) and hit the follow button on my Twitch channel, and you’ll get notifications whenever I start a livestream. Or, just follow me on Twitter or Instagram – I almost always post on social media when I’m about to start a stream, so you can join and hang out in chat (or lurk quietly – that’s fine too!) whenever I’m streaming.

So welcome to the new Sushiday, everyone – I’m so happy to be back, and better than ever!