Guest guest Posted January 3, 2006 Report Share Posted January 3, 2006 Okay...I just saw an article online about Juliano's book, RAW, and he uses the umeboshi paste in his recipes...I really thought with the thickness of the paste that it must have been reduced via cooking methods to become so concentrated, but I seem to have guessed wrong. WOW - Cool!!! Has anyone heard otherwise about umeboshi paste? As for picked ginger - easily made at home:-) I was told by a nice lady at my local health food store to buy baby ginger root - that's where the pink color comes from (usually found in Asian groceries) and slice it thin with a vegetable peeler, then put it into a nice rice wine vinegar and let it set for a couple of weeks. It'll pickle that easily. I haven't tried it yet as I have some I bought I while ago I will be using up first... Debra Lee Thompson First Horizon Home Loan Corp Audit Analyst 214.441.5416 debrathompson rawfood [rawfood ] On Behalf Of Paula Wood Tuesday, January 03, 2006 11:09 AM rawfood RE: [Raw Food] Re: New raw foodist -help!- as I painted one end with umeboshi plum paste (to ensure the seal and add flavor - I need to find a good alternative). ** I just use water to seal my nori rolls. It works over 95% of the time. I dip my fingers in water and smear it on the end of the roll. If it gets wet enough, it seals, no prob. Flavor is another issue, though. What about using an asian inspired dressing? When it is dark enough you can see the stars Shopping Find Great Deals on Holiday Gifts at Shopping Quote Link to comment Share on other sites More sharing options...
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