DIY – Roll Up Blinds, how-to

We are here in our tiny outdoor kitchen in Hong Kong. And we would like to have some bamboo blinds. So I thought, why not make them ourselves, since we made the complete kitchen ourselves. This is kind of how our blind will look like. We have 5 eyes at the top. We will attach a rope in one of the eyes and then bring it to the back, bring it to the front, to another eye, and then bring it all the way to the right, and out, ready to pull. Same for the right side, we attach a rope to the top, bring it to the back, and to the front, into an eye and to the last eye, out, also ready to pull.

So when it’s rolled up it will look something like this. What we will use is a bamboo mat. Large enough to fit the window. Some cable ties. A big piece of rope. Some screw eyes. A wooden beam, and a wooden pole, or a plastic pole in my case. First I start with cutting the bamboo mat. Make it a bit taller then your window frame. Because we need some extra to cover the wooden beam and the pole. I place the beam on the top and cover it with the bamboo mat. Then I make some holes for the cable ties and tie it together. When the beam is attached to the mat, I will turn the mat around and go to the other side, to attach the pole.

Same way with the holes and the cable ties. Make sure you cut them tight, so it won’t be a problem when rolling the blind. Ok now it’s time for the eye screws. Together we will place 5 of them. first I use a normal screw to pre screw the hole, so it will be more easy to put the eye screw in there. When the 5 eyes are attached to the beam, we are ready to apply the rope. Attach the rope to the top eye and then go all the way to the back and come back to the front and get your rope through the eye on top, and then bring it to the right, and get it through the right eye, and the left side is finished. Then same for the right side, all the way to the back, to the front, and through the top eye and to the most right eye. And that’s it.

Now the blind is ready, the only thing I have to do is to attach it. Thank you for watching. If you like my videos, please subscribe. .

Homemade Sushi | Fleur & Mike

Hello, guys, and welcome back to our kitchen. Today I’m so excited because we’re making sushi. Thank you so much to Elizebeth Pinchuk and Ceci Couture who requested that we make sushi. The main thing with sushi is actually the rice and we’ve made this in advance because it needs to be cold before you roll it, otherwise it will wreck the whole thing. So what we have done is cooked up our rice with rice wine vinegar. I’m actually gonna be making California roll. Mike’s inventing his own. I’m gonna pop my bamboo mat on there. I haven’t made sushi in a long time. I’ve made it before but I haven’t made it in about five years probably. And then you flip it over so you have a nice, flat cling film base. So mine, I have to do something really technical with. I just put it down and that’s it. Pass me the nori, please.

There you go. – We have the seaweed. Well, you make sure we got wet hands. Apparently, you should still be able to see some seaweed through your rice. I’m going to do exactly the same with my rice, though we’ll be doing something slightly different in a second. Need more water. Oh, you’re not wrong. You know what? I’m gonna put a mug of water for finger dipping right here.

Work well done, sous chef. I’m gonna leave a little lip. I’ve got a lip. It’s quite a fun sushi. It’s also quite fun to make with little kiddies, if you have any kiddies, or any nieces or nephews. So then I’m gonna flip mine over because mine is gonna be inside out. Ooh, don’t know if I’d be doing that right now. Are you ready? I’m gonna start to fill mine up, so I’m kind of doing my own crazy mixtures. So I’m gonna start with some prawns. So I’m gonna measure how much chive I want, which is about yae much and you pop. So I’m gonna add some cream cheese in. Mike, that is way too much cream cheese. No, it’s not, this is gonna be good. Can I have a little bit of cream cheese for mine? You’re not allowed any ’cause you didn’t request it. This is not your cream cheese. It’s my cream cheese, it’s my recipe. Fine. Now I’m just putting some wasabi all the way along. Now it doesn’t look like I put much on, but trust me, it will knock your socks off.

I’m gonna take a piece of cucumber like this and then I’m gonna pop it… pop it in the middle. I’m also gonna take some avocado and then I’m also taking my seafood sticks, you can use fresh crab if you want, but it’s pretty hard to find. Section off a bit, ’cause you don’t want a whole one, you probably want like a half of one. This is how we roll. You take it and roll it over.

This is not gonna work. – It’s the moment of truth. You’ve got to squish it together ’cause the avocado needs squishing down. Squish it like that. Or maybe it will. And then you take it over and you roll it again to the edge and you squish it so it’s kind of square. Interesting. And moment of truth. Are we ready for this? So yours has turned out pretty well. There’s a slight issue on the basis that you’ve done this before, I have not. You have, you’ve done it with me before. Never. I’ve never actually rolled one. I’ve never rolled one. He’s lying to you. He’s copying me. He wouldn’t have done this otherwise. I would have done this exactly what I knew what to do. Copying me again. Whatever. And then… It does look really tasty. A little bit of water on the edge, which Fleur didn’t note to do, which I did.

There we go. Right. Let’s take these off and let’s make some more. And then we can get chopping. I’m gonna add… Smoked ham and cream cheese and cucumber. Okay, I’m going for a veggie one, which is, just using all the vegetables. Smoked salmon. Mine’s gonna be awesome. Nice. – Over filled. See, your technique doesn’t work. Gonna squish it out in the end. Whereas mine on the other hand…

Oh, wait. I forgot to turn it over. So it’s not gonna like yours. Yours looks rubbish now, mine looks amazing. That… Just wrap it in another piece of seaweed. That’s cheating. It’s not. You snooze you lose. There’s cream cheese everywhere. It’s chopping time. You’re doing the chopping. Wet knife, wet fingers because you don’t want to stick to everything. I’m gonna chop the end off first and discard that because we do not want it.

Goodbye. This is the one I’m excited about. – This is Mike’s original one. – This is my original new style. It looks good. So I’m gonna put some ginger on here and I’m gonna put a massive lump because I know Fleur loves her ginger. I’m also gonna add some wasabi and I’m gonna add a big chunk of this ’cause I like a lot of wasabi on mine. And then some soy sauce for dipping. So excited. Can we eat them? Now please. We can. We can eat them now. It’s the moment of truth. I’ve got mine. My favourite food in the world. It’s amazing. I’m not holding back, I’m going for a second.

Can we make sushi at home all the time? Hmm. If you haven’t already subscribed, then please do. And a massive shout out as well to Elizabeth Pinchuk and Ceci Couture for recommending this recipe, because I really wanted to make sushi anyway sp. Mm, good recipe. – Thank you. If you have any suggestions, let us know in the comments section below. And we will see you next Wednesday. Bye, guys. – Bye. .

Homemade Sushi | Fleur & Mike

Hello, guys, and welcome back to our kitchen. Today I’m so excited because we’re making sushi. Thank you so much to Elizebeth Pinchuk and Ceci Couture who requested that we make sushi. The main thing with sushi is actually the rice and we’ve made this in advance because it needs to be cold before you roll it, otherwise it will wreck the whole thing. So what we have done is cooked up our rice with rice wine vinegar. I’m actually gonna be making California roll. Mike’s inventing his own. I’m gonna pop my bamboo mat on there.

I haven’t made sushi in a long time. I’ve made it before but I haven’t made it in about five years probably. And then you flip it over so you have a nice, flat cling film base. So mine, I have to do something really technical with. I just put it down and that’s it. Pass me the nori, please. There you go. – We have the seaweed. Well, you make sure we got wet hands. Apparently, you should still be able to see some seaweed through your rice. I’m going to do exactly the same with my rice, though we’ll be doing something slightly different in a second. Need more water. Oh, you’re not wrong. You know what? I’m gonna put a mug of water for finger dipping right here. Work well done, sous chef. I’m gonna leave a little lip. I’ve got a lip. It’s quite a fun sushi. It’s also quite fun to make with little kiddies, if you have any kiddies, or any nieces or nephews. So then I’m gonna flip mine over because mine is gonna be inside out. Ooh, don’t know if I’d be doing that right now. Are you ready? I’m gonna start to fill mine up, so I’m kind of doing my own crazy mixtures.

So I’m gonna start with some prawns. So I’m gonna measure how much chive I want, which is about yae much and you pop. So I’m gonna add some cream cheese in. Mike, that is way too much cream cheese. No, it’s not, this is gonna be good. Can I have a little bit of cream cheese for mine? You’re not allowed any ’cause you didn’t request it. This is not your cream cheese. It’s my cream cheese, it’s my recipe. Fine. Now I’m just putting some wasabi all the way along. Now it doesn’t look like I put much on, but trust me, it will knock your socks off. I’m gonna take a piece of cucumber like this and then I’m gonna pop it… pop it in the middle. I’m also gonna take some avocado and then I’m also taking my seafood sticks, you can use fresh crab if you want, but it’s pretty hard to find.

Section off a bit, ’cause you don’t want a whole one, you probably want like a half of one. This is how we roll. You take it and roll it over. This is not gonna work. – It’s the moment of truth. You’ve got to squish it together ’cause the avocado needs squishing down. Squish it like that. Or maybe it will. And then you take it over and you roll it again to the edge and you squish it so it’s kind of square. Interesting. And moment of truth. Are we ready for this? So yours has turned out pretty well. There’s a slight issue on the basis that you’ve done this before, I have not. You have, you’ve done it with me before. Never. I’ve never actually rolled one. I’ve never rolled one. He’s lying to you. He’s copying me. He wouldn’t have done this otherwise. I would have done this exactly what I knew what to do.

Copying me again. Whatever. And then… It does look really tasty. A little bit of water on the edge, which Fleur didn’t note to do, which I did. There we go. Right. Let’s take these off and let’s make some more. And then we can get chopping. I’m gonna add… Smoked ham and cream cheese and cucumber. Okay, I’m going for a veggie one, which is, just using all the vegetables. Smoked salmon. Mine’s gonna be awesome. Nice. – Over filled. See, your technique doesn’t work.

Gonna squish it out in the end. Whereas mine on the other hand… Oh, wait. I forgot to turn it over. So it’s not gonna like yours. Yours looks rubbish now, mine looks amazing. That… Just wrap it in another piece of seaweed. That’s cheating. It’s not. You snooze you lose. There’s cream cheese everywhere. It’s chopping time. You’re doing the chopping. Wet knife, wet fingers because you don’t want to stick to everything. I’m gonna chop the end off first and discard that because we do not want it. Goodbye. This is the one I’m excited about. – This is Mike’s original one. – This is my original new style. It looks good. So I’m gonna put some ginger on here and I’m gonna put a massive lump because I know Fleur loves her ginger. I’m also gonna add some wasabi and I’m gonna add a big chunk of this ’cause I like a lot of wasabi on mine. And then some soy sauce for dipping. So excited. Can we eat them? Now please.

We can. We can eat them now. It’s the moment of truth. I’ve got mine. My favourite food in the world. It’s amazing. I’m not holding back, I’m going for a second. Can we make sushi at home all the time? Hmm. If you haven’t already subscribed, then please do. And a massive shout out as well to Elizabeth Pinchuk and Ceci Couture for recommending this recipe, because I really wanted to make sushi anyway sp. Mm, good recipe. – Thank you.

If you have any suggestions, let us know in the comments section below. And we will see you next Wednesday. Bye, guys. – Bye. .

Vegan California Rolls for Beginners [+ uramaki technique]

Hi guys, Today’s very requested tutorial will be sushi for beginners. The rice on the outside method to be more specific. Now, this isn’t a professional version, just a simple way to do it at home. To make sushi that tastes right, you need the rice to be right. I am using this medium grain rice as it was the closest thing to sushi rice at the the store near me, but if you can get Japanese short-grain rice, it’s even better. First, wash the rice. See how this package says that I don’t have to wash it? Well, LIES! It’s just not as good if you don’t wash it. Just put one cup of rice in the pot and add water.

The water turns milky from the loose starches. Pour most of it away. Then, swish it around some. Add water, and you can see its even milkier looking. Drain that too. Repeat a few times until the water is pretty much clear like this. Drain out the water as best you can. Then add one cup of water. And time to cook the rice. You could use a rice cooker, but if you’re rice cooker-less like I am, you can do it this way.

Put the pot on the stove, cover and wait for the water to boil. This took about 4 minutes for me. You shouldn’t peek like I did. But I can’t help it. I always peek. Now turn down the heat to low. Let it cook for about 25 minutes. In the meantime you can prepare the seasoning. Sushi really just means seasoned rice so this is a super important step. But all you need is rice vinegar, sugar or your favourite sweetener and salt. In a glass, mix one teaspoon of salt, one and a half tablespoons of sugar and 2 to 3 tablespoons of rice vinegar and stir until dissolved. This ratio is just what I prefer; you might want your rice to be a bit more salty, sour or sweet so play with the proportions and find out what you like best. When the rice is done, the grains will be all puffed up and there shouldn’t be any water left in the pot. Fold in the vinegar mixture gently so we don’t squish the rice.

Now we let it cool. The thing about rice that many people don’t know, it that it can go bad if it isn’t cooled fast enough. That’s why I put it in a container like this and spread it out so it can cool more quickly. You can even put it in a cold water or ice bath. I usually just wait until it’s no longer steaming and stick it in the freezer, covered, while I make the fillings. Today we’re making vegan california rolls! Just replacing the crab or polluck with veggie tofu. This deep fried tofu has little bitsies of veggies in it and is pretty tasty on it’s own. It’s also known as q-tofu but be careful as not all brands are vegan. The rest of the ingredients are what you’ll find in a regular cali roll: avocado slices and cucumber matchsticks. I also have some minced scallion greens for extra deliciousness. To roll your sushi, get a few things together. I have my bowl of cooled rice, a bamboo sushi rolling mat, the fillings, a bowl of water to get my hands damp and a towel.

To stop the rice from sticking the the mat, I wrapped it in some plastic wrap. If you prefer not to use plastic wrap, you can also use a sheet of parchment paper as a barrier though it will be a bit trickier. I used plastic today as I thought it would be easier to show you the technique. Grab a sheet of nori and fold it in half across the long side. Then it’ll be a cinch to tear into two. Lay the nori with the textured side up, wet your hands lightly and grab a handful of rice. Spread it on the nori gently. If the rice starts sticking, just wet your hands a bit more. Just try to cover it evenly but don’t lay it on too thick. Even this is a bit too thick. And just for fun, I’m sprinkling some sesame seeds on top. Now, press down the rice firmly. You can use a spatula or just your damp hands. Now flip the nori over and it’s time for the filling.

Lay the fillings in the middle evenly. About this much. Too much and it won’t roll properly. Use the mat to roll the side closest to you, over the fillings and tucking in the other side. Squeeze gently, then release and keep rolling. When it’s rolled all the way, give it a firm squeeze along the length, try to be as even as possible. Then voila! Sushi roll! I find it’s easiest to cut after the rolls have rested for a few minutes so repeat until you’ve used up your ingredients. Then for the tricky part.

Cutting the sushi into maki. The best thing to use is a very sharp knife that has been moistened a little. My knives aren’t the sharpest so the best one for me is this small serrated knife. Which ever knife you use, hold the sushi firmly while cutting, don’t press down too much, just cut back and forth and like the knife do the work for you. I’m also cutting them not too thinly. Bigger pieces hold together better but they should be small enough for you to eat in one bite. And that’s it! Serve with soy sauce and wasabi if you like. And eat! Vegan sushi is so easy to make and can be so healthy as well. Please check out the links in the description for more vegan sushi suggestions. Be creative and use what you have on hand. As always thanks so much for watching this video. To find out what I’m working on during the week, follow me on Twitter or Instagram! Bye for now! .