u/AvailableCampaign762

Relatively spontaneous and fast sushi for Sunday morning breakfast for myself.

Futo-maki: Salmon + avocado

Ura Maki: Salmon & Avocado and the Other Role Salmon Tartar with Togarashi Spicy Mayo coated with Tobiko.

I didn't think much about it and made the best of the few ingredients.

Constructive criticism or tips on how to properly close the rolls. I have the biggest problem there. And how to cut the avocado perfectly.

It is time for a sushi course.

​After visiting Paris last week and having some Tartare frites, a friend of mine kept bugging me to make some at home.

I wasn't the biggest fan of the fries they served there, so I made toast for myself and fries for him.

​The Setup:

​The Beef: 360g hand-chopped beef fillet mixed with shallots, pickles, parsley, chives, capers, mustard, Worcestershire sauce, salt, pepper, and Tabasco.

​The Cream: Reduced a mix of cream, beef broth, White Wine, shallots, garlic, Parmesan, and Pecorino with jarred truffles and some truffle oil my mom gave me. Put it through an espuma siphon, but it was a bit too airy, so I folded it into some Kewpie Mayo for that perfect silky texture.

​Toppings: Topped with a fresh egg yolk and a crispy Parmesan crumble.

​Fun Fact: I realized that if you deconstruct a Big Mac, it’s basically just a low-budget, cooked version of this. The flavor profile of mayo, mustard, onions, and pickles is almost identical—I just traded the sesame bun for butter toast and the "special sauce" for truffle mayo.

​Was the grocery bill too high? Yes.

Was it totally unnecessary for a Wednesday night? Yes.

Would I do it again? Absolutely.

We turned our raclette table grill into a mini burger station… for the second time.

(I live in Switzerland — I’m pretty sure this kind of raclette abuse could get me exiled.)

Everyone builds their own sliders: beef or pork, cheese melted right on top, bacon, pickles, onions, lettuce, sauces. The mini brioche buns work surprisingly well for this.

Pros:

– fully customizable

– super social, no one stuck in the kitchen

– melting cheese at the table just hits different

Cons:

– absolute grease crime scene afterwards

– slower than a normal grill/pan

– you tap out after ~8 sliders 😅

Honestly, aside from the mess, it works way better than expected.

So… clever hack or straight-up burger heresy?

I’m ready for the hate.