<?xml version="1.0" encoding="UTF-8"?><!-- generator="WordPress/2.9.1" -->
<rss version="0.92">
<channel>
	<title>In the Kitchen with a Southern Sushi Chef</title>
	<link>http://www.marisabaggett.com</link>
	<description>How to make sushi</description>
	<lastBuildDate>Mon, 07 Sep 2009 16:08:19 +0000</lastBuildDate>
	<docs>http://backend.userland.com/rss092</docs>
	<language>en</language>
	
	<item>
		<title>No Pork, No Shellfish Potstickers (Gyoza)</title>
		<description><![CDATA[
Potstickers, also called gyoza, are dumplings that get their name from the appearance of their crisp, browned underside.
 
Potstickers often contain pork, shrimp or a combination of both. If you have shellfish allergies or do not include pork or shellfish in your diet, ground chicken is a great way to enjoy potstickers. Ground chicken, rather than [...]]]></description>
		<link>http://www.marisabaggett.com/2009/09/07/no-pork-no-shellfish-potstickers-gyoza/</link>
			</item>
	<item>
		<title>How Michael Jackson Inspired My Sushi Career</title>
		<description><![CDATA[

by Marisa Baggett
Many would be surprised to find that I count Michael Jackson as one of the most influential figures in my sushi career. I never had the pleasure of meeting the superstar nor have I ever found any accounts of him being a sushi lover. I can’t do the moonwalk and haven’t committed all [...]]]></description>
		<link>http://www.marisabaggett.com/2009/07/07/how-michael-jackson-inspired-my-sushi-career/</link>
			</item>
	<item>
		<title>How To Sharpen a Knife&#8230;Creatively (and Cheaply)</title>
		<description><![CDATA[
 
 
“Do you sharpen your own knives?” people often ask.
Of course! Most chefs do. Knives are sort of a chefly pride. The contents of a chef’s knife case is one of the mechanisms we use to size each other up. A cool knife collection earns base points, knowing how to use them properly adds more, and [...]]]></description>
		<link>http://www.marisabaggett.com/2009/06/07/how-to-sharpen-a-knifecreatively-and-cheaply/</link>
			</item>
	<item>
		<title>Pickled Okra Futomaki</title>
		<description><![CDATA[

Pickled vegetables such as eggplant, burdock root and daikon are quite commonly used as components for sushi rolls. In my first days of creating sushi in a small Mississippi town, recipes for pickled vegetable rolls popped up in nearly every sushi book I could find. But most of them I could neither pronounce nor find [...]]]></description>
		<link>http://www.marisabaggett.com/2009/06/07/pickled-okra-futomaki/</link>
			</item>
	<item>
		<title>Tako Sashimi with Grapefruit and Onion Salad</title>
		<description><![CDATA[
I am obsessed with using grapefruit and jalapeno as flavor components for sashimi. If you have ever eaten sashimi with me, you have most likely had a variation of this preparation. The grapefruit segments look and have the feel of a piece of sashimi when first hitting the tongue, while a thin slice of jalapeno [...]]]></description>
		<link>http://www.marisabaggett.com/2009/06/07/tako-sashimi-with-grapefruit-and-onion-salad/</link>
			</item>
	<item>
		<title>Can the California Roll Save Bluefin Tuna?</title>
		<description><![CDATA[
 A thought revisited&#8230;
Do you prefer your sushi traditional or more on the creative side? When talking with sushi lovers, the subject of creative license versus stick to the basics is polarizing and often a topic of great debate. If you tend to fall on the stick to the basics end, then you may become quite [...]]]></description>
		<link>http://www.marisabaggett.com/2009/05/18/can-the-california-roll-save-bluefin-tuna/</link>
			</item>
	<item>
		<title>Non Asian Sushi Chefs</title>
		<description><![CDATA[ 
With the popularity of sushi growing in the United States, the number of non Asian sushi chefs is also on the rise. And for those chefs of non Asian background, sushi has become yet another way of culinary expression. This phenomenon might at first seem to be a loss in the traditions and essence of [...]]]></description>
		<link>http://www.marisabaggett.com/2009/05/13/non-asian-sushi-chefs/</link>
			</item>
	<item>
		<title>Fusion Sashimi &#8211; A Do or A Don&#8217;t?</title>
		<description><![CDATA[ 
Sashimi to Contemplate
 
Because I create fusion style sushi for a restaurant inspired by the flavors of the Pacific Rim, I get to incorporate a world of flavors in my sushi creations. Though the same is true of sashimi, it is to be noted that any successful fusion sashimi is best served in the Japanese tradition – [...]]]></description>
		<link>http://www.marisabaggett.com/2009/05/03/tombo-sashimi-with-jalapeno-mint-chutney/</link>
			</item>
	<item>
		<title>Martini Chirashi Zushi with Albacore</title>
		<description><![CDATA[ 
Chirashi zushi, also known as scattered sushi, is unrolled sushi served in a container. Often the container is a small bowl or lacquered box. A layer of sushi rice is placed inside the container, then topped or “scattered” with various ingredients such as fish, pickled vegetables, and roe. 
 
I like to use martini glasses to [...]]]></description>
		<link>http://www.marisabaggett.com/2009/04/22/martini-chirashi-zushi-with-albacore/</link>
			</item>
	<item>
		<title>Peanut Shrimp Maki</title>
		<description><![CDATA[ 
Cucumber and peanuts is a winning combo whether it makes up just a small component of a salad with tangy vinaigrette or whether the combo is combined with soy sauce and vinegar for a great dipping sauce. The combination is equally as stunning in a sushi roll as the vinegar dressed rice provides just the right amount [...]]]></description>
		<link>http://www.marisabaggett.com/2009/04/22/peanut-shrimp-maki/</link>
			</item>
</channel>
</rss>
