Guest guest Posted June 23, 2006 Report Share Posted June 23, 2006 Thanks for the list of what you use.... I have a packet of Agar to try one of these days.... I have seen most or all of these in PA- but not here. ( I know I repeat myself on that alot, dont' I? sorry.) The only ones I have seen here are the Nori- in small 'sample' packets like i got- and was 'seasoned'- but not sure how or what was used- maybe tamari or soysauce or something.- and the large sheets for making sushi. And I can get kombu and agar agar. The others I have not seen........ but I will try to get to another oriental shop in the city some time- maybe they will have more or different than the one shop I found relatively close. I love the ideas you sent though- thanks for sharing. I *will* have to pass on the seaweed munching at the beach ( lol) - but I will gladly spend the day in your garden with you- eating or not! Since some others have mentioned sea veggies- post a few when you have a moment- it may inspire someone to try what is available to them. You're a love! Sharon in SA - " Donnalilacflower " <thelilacflower Saturday, June 24, 2006 12:10 AM Sea veggies Sharon in SA I use all of them. Nori, kelp powder, kombu, agar agar, dulse, hijiki, wakame. Now if you don't like the sea flavor then you might not like them. I use them for various dishes. Agar agar as a gel, kombu I toss in soups and beans it adds the salty flavor and enhances the taste and it cuts down the gas in beans, I like the kelp powder added to tofu in my mock tofuna sandwiches, hijiki I like over steamed rice with toasted black sesame seeds, I make a seafood style broth with them also. I have a sea veg. cookbook if you would like a few recipes, I think I have a few in the file too. Hey, come and visit me, after we eat our flowers we can go to the beach and start on the seaweed..........hahahaha Donna Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 23, 2006 Report Share Posted June 23, 2006 My son loves nori and other sea veggies sauteed with soy sauce. He munches on them as a snack. We also tried cutting them up and stir frying. They get crunchy. --- Rishari <Rishari wrote: > Thanks for the list of what you use.... I have a > packet of Agar to try one > of these days.... > I have seen most or all of these in PA- but not > here. ( I know I repeat > myself on that alot, dont' I? sorry.) > The only ones I have seen here are the Nori- in > small 'sample' packets like > i got- and was 'seasoned'- but not sure how or what > was used- maybe tamari > or soysauce or something.- and the large sheets for > making sushi. > And I can get kombu and agar agar. The others I have > not seen........ but I > will try to get to another oriental shop in the city > some time- maybe they > will have more or different than the one shop I > found relatively close. > I love the ideas you sent though- thanks for > sharing. > I *will* have to pass on the seaweed munching at the > beach ( lol) - but I > will gladly spend the day in your garden with you- > eating or not! > Since some others have mentioned sea veggies- post a > few when you have a > moment- it may inspire someone to try what is > available to them. > You're a love! > Sharon in SA > - > " Donnalilacflower " <thelilacflower > > Saturday, June 24, 2006 12:10 AM > Sea veggies Sharon in SA > > > I use all of them. > Nori, kelp powder, kombu, agar agar, dulse, > hijiki, wakame. > Now if you don't like the sea flavor then you > might not like them. I use > them for various dishes. Agar agar as a gel, kombu > I toss in soups and > beans it adds the salty flavor and enhances the > taste and it cuts down the > gas in beans, I like the kelp powder added to tofu > in my mock tofuna > sandwiches, hijiki I like over steamed rice with > toasted black sesame seeds, > I make a seafood style broth with them also. I have > a sea veg. cookbook if > you would like a few recipes, I think I have a few > in the file too. Hey, > come and visit me, after we eat our flowers we can > go to the beach and start > on the seaweed..........hahahaha > Donna > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 24, 2006 Report Share Posted June 24, 2006 >Donnalilacflower wrote:Nori, kelp powder, kombu, agar agar, dulse, hijiki, wakame. I really like sea veggies. My wife and I both acquired a taste for them while living in Okinawa. We use Wakame the most. The most common use is to take one of those Nong Shim bowl type ramen noodles, lift out the big, dried, bowl shaped chunk of noodles, toss in a handful of wakame, put the noodles back on top, and cook up with a little extra water for the wakame (works with any ramen noodles). At work this always prompts " urgh, who's eating fish? " comments from coworkers :-) When they find out it's seaweed most think I'm a bit tetched (but then I'm always eating Habaneros and such so that pretty much convinces them :-) Last time I bought sea veggies was from http://www.discountnaturalfoods.com I was impressed, quick, good prices and quality ( I got the silver grade). I used to buy at a local organic/whole foods coop here in Fort Wayne, but they've been going yuppie and stopped carrying any bulk sea veggies, and now only have little plastic packages containing very little and costing many $s. At DNF I got kilo bags. Probably my favorite recipe is one I found on a list, a couple years back, for " Kombu and Shiitake Mushroom Soup " it's really good! (It is easy to mess it up tho, by adding extra or different stuff ;-) My whole family is into sushi so we also keep lots of Nori sheets around. Recently, while in Knoxville Tn. we came a cross a little oriental food store run by an Okinawan lady and got a couple different flavors of Furikake (my wife loves it, personally I'm not keen on sesame seeds) One thing I've wanted to try making but haven't had since Okinawa, is a kind of seaweed pickle sort of thing. Tastes almost like sweet gherkin pickles but is seaweed that's long and maybe 1/16th-1/8th inch thick with no branches, just strands. It's very slippery (it was good practice for learning to eat with chopsticks!) If any knows what type of seaweed this might be or have a recipe could you let me know? It about drives you crazy having a craving for twenty years :-) What are y'alls favorite recipes? I'd like to try some more stuff. I'll post the recipe for the soup in a separate post. Shheessh, I have rambled on haven't I? :-) Take Care! Paul Q Quote Link to comment Share on other sites More sharing options...
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