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About me
I grew up on mostly Hungarian (and some Croatian/Serbian) food but I'm convinced I'm one of the worst cooks around.
I love a lot of Asian foods so it wasn't unusual to see me buying takeaway from Noodle Box and from sushi places when I was living in the city. But I moved to a small country town earlier this year for work and now I have no choice but to learn to cook a lot more as we just have 2 pubs and one takeaway shop that is open over winter here! And even a nearby town with more shops doesn't sell any sushi! So I had no choice but to learn to make my own! So I did :-).
Lor 3 months ago said:
G'day to you once again and thank you for the buddy invitation. I am happy to add you to my friends list.
Lor 3 months ago said:
Good Morning, Afternoon/Evening... I am sorry to hear that you were not overly impressed with the Rice Flour Crepes recipe. I too am allergic to corn and I am so appreciative that I do not have to avoid wheat products. I have edited the recipe since your comment and I have included the fact that vanilla flavoured soy milk can be used for added flavouring. Also, fresh fruit, canned or jam preserves are always a welcomed garnish. Don't think that your rice flour will go to waste because it can be used to make tempura batter and in many other recipes. I commend you for learning to make your own shushi! Take care and thanks for taking the time to comment on the recipe. Cheers!!!
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Joined 5 months, 1 week ago. 
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I'm a self proclaimed Beginner cook.
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Lor 3 months ago said:
Good Morning, Afternoon/Evening...
I am sorry to hear that you were not overly impressed with the Rice Flour Crepes recipe. I too am allergic to corn and I am so appreciative that I do not have to avoid wheat products. I have edited the recipe since your comment and I have included the fact that vanilla flavoured soy milk can be used for added flavouring. Also, fresh fruit, canned or jam preserves are always a welcomed garnish. Don't think that your rice flour will go to waste because it can be used to make tempura batter and in many other recipes. I commend you for learning to make your own shushi! Take care and thanks for taking the time to comment on the recipe.
Cheers!!!