Axemen Test Kitchen: Steve McCabe tests the Sushi King (kauri square sushi maker)

(http://sushiking.co.nz)

Post by Mecca Be Vets

Living and working in a smaller space gives one the chance to evaluate many innovative and space saving tools, given the limited kitchen area and restricted prep-room, some economy and conservation of preparation area in the areas of both menu (Roast Turkey, Glazed Ham and Side of Lamb are not ideal in the 9″ x 6″ Test Kitchen space, epecially as the main oven is a toast ‘n’ grill, perfectly adequate for one, with slow cooker and compact microwave as adjuncts).

As an avid small-kitchen chef,I revel in anything which allows for using a limited food preparation area – japanese and other high density population areas invite and incoct such dishes and ingenious food processing tool inventors are only too happy to come to the party with clever, practical, and economical inventions such as the SUSHI KING ^TM which, with its offbeat ‘squaring the circle’ build-a-traditional-japanese-food-preparation-device-using-new-zealand-native-timber approach, would seem on the surface to be an oddity, a curiosity piece, the archetypal square peg in a rond hole, but somehow (oddly or not) it makes perfect sense and performs its intended function out of the box, as advertised, to the n^th degree.

I’m Steve McCabe, and I like a tasty fish. With my life-threatening heart condition, and as an international rockstar with a substantial fanbase to whom I am still at times a fickle golden calflike idol, when i get a hankering for some pescine produce I look for an oily fish.
Sometimes I can’t get, can’t afford, or don’t feel like the brazen archetype heart-healthy, Omega-3-ridden, bulging with healthiness, stamina and proud fish-oil air of authority and entitlement,  healthy as a nutsack on heat hovering over a supersized bowl of garden Caesar Salad, breathing in the sweet nectar of toasting sesame seeds while trying to decide between the smoked or non-smoked salmon fillet, on the rye or on the pumpernickel….

Trevally Fillets

The flesh is darker in colour when raw but once cooked the flesh turns brilliant white. It has a full flavour with a medium to firm texture. A high-oil fish suitable for a wide range of preparations.

…Thats when I reach for Trevally & Sangria Snacks, Bar Snacks, Gel Rockets and Fantasy Fizz – there’s something for everyone!
From the far-off hills to the kids and their cheap thrills, a party’s not a party till you’re full of beans!