Maki (a cut roll) is actually the hardest of the sushi styles to perfect. There is a lot to have to keep in mind; the proper proportion of rice to filling, where to place the filling, how far to put the rice, how thick the layer of rice should be and how to roll and cut the finished rol. It may take a lot of practice before your maki turn out as they do when made by your itamae. But even if they are not perfect they can still be very satisfying. Follow our simple instructions and you will be on your way to making maki in no time. Very often trimmings are used to make maki.

This reduces waste as well having no effect on the quality of the roll, unless lower quality parts of the fish are used (as is sometimes the case in some sushi restaurants, actually). Feel free to use anything you want in these rolls, I often use my choicest cuts to make nigiri sushi and the rest to make maki.@sushifaq

Sushi Photos:

Here's video on how to make a Sushi Maki. Sushi Lovers Enjoy!

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I would like to share with you a beer review from MustLovebeer, here's a Dale's Pale Ale Review.

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I just saw this on yahoo and decided to have it posted here on my blog. Actually, this is one of the best and the best of my favorites aside from those chocolate cakes, mousse etc. and I just want to share it with you guys even though it's my own recipe. ;-)

Enjoy!!

Ingredients

1. 1 1/4 cups fat-free reduced-sodium chicken broth
2. 8 ounces fettuccine, uncooked
3. 4 teaspoons flour
4. 1/3 cup Light Cream Cheese Spread
5. 3 tablespoons Grated Parmesan Cheese, divided
6. 1/4 teaspoon ground nutmeg
7. 2 tablespoons chopped fresh parsley
8. 1/8 teaspoon pepper

How to do it:
1. Cook pasta as directed on package.
2. Meanwhile, combine broth and flour in medium saucepan. Stir in cream cheese spread, 2 Tbsp. of the Parmesan cheese, the nutmeg and pepper; cook 2 min., stirring constantly with wire whisk until mixture boils and thickens.
3. Drain pasta. Toss with sauce. Sprinkle with remaining Parmesan cheese and parsley.

Can make 4 servings..Enjoy!

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True Confection's Scrumptious Raspberry Mousse Cake

Ingredients:

4 eggyolks
1/3 cup sugar
3 tablespoons rum
3/4 cup raspberry puree
1 tbsp. water
1 1/2 tbsps. Gelatin
1 1/2 cups all-purpose cream
store bought sponge cake, enough for 9-inch cake

Directions:

1. In a bowl, whisk together eggyolks, sugar and liqueur over simmering water till lukewarm.
2. Remove from heat and beat till cold.
3. Sprinkle gelatin over the water.

Let this stand for a few minutes.

1. Melt the gelatin and add it to the raspberry puree.
2. Fold the eggyolk mixture.
3. Fold the all purpose cream.

Ingredients for the topping:

1 1/2 cups fresh or frozen berries
1/2 cup all-purpose cream
1/4 cup raspberry puree
1/4 cup water
1/2 cup sugar

Directions for the syrup:

Mix together puree, water and sugar in a saucepan. Simmer until syrupy.

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