Guest guest Posted February 10, 2004 Report Share Posted February 10, 2004 > hey! yay! > a bright point in my really cruddy day: my box of seaweeds just got here > from maine! i'm pretty excited! i don't know exactly what to do with them, > but i'm pretty excited! > > anyone have any favorite recipes for a land-lubber? > > -katja @@@@@@@@@@@@ If you got some alaria, try just putting some in a mug with boiling water and drink it as an herbal tea. From there, I could go on and on, but I need to do my scientific alaria pudding experiment implicit in one of my emails from a few weeks ago. I'll post the results... Mike SE Pennsylvania Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 10, 2004 Report Share Posted February 10, 2004 --- Anton <michaelantonparker@...> wrote: > > If you got some alaria, try just putting some in a > mug with boiling > water and drink it as an herbal tea. From there, I > could go on and > on, Mike Please do go on! I have loads of seaweed in my cupboard, and I just don't know what to do with it. The odd bit that I've nibbled on tastes awful, so tea just isn't going to work for me! Any ideas very gratefully received Ta Jo ___________________________________________________________ BT Broadband - Free modem offer, sign up online today and save £80 http://bt..co.uk Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 10, 2004 Report Share Posted February 10, 2004 > Mike > Please do go on! I have loads of seaweed in my > cupboard, and I just don't know what to do with it. > The odd bit that I've nibbled on tastes awful, so tea > just isn't going to work for me! Any ideas very > gratefully received > > Ta > > Jo @@@@@@@@@@@ Put in soups/stocks. That is the quintessential usage that ought to be part of just about everyone's routine. Mike SE Pennsylvania Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 10, 2004 Report Share Posted February 10, 2004 At 07:43 PM 2/10/2004, you wrote: > > Mike > > Please do go on! I have loads of seaweed in my > > cupboard, and I just don't know what to do with it. > > The odd bit that I've nibbled on tastes awful, so tea > > just isn't going to work for me! Any ideas very > > gratefully received > > > > Ta > > i have to say, i just boiled some kelp (we got the family pack!) up in pieces with carrot and cauliflower and slathered on the butter - it was awesome just like that!! it was SOO tasty! it was *very* different tasting once it'd been boiled than it was " raw " - i nibbled a bit while it was still dry, and it was kinda ick. but i loved it cooked... -katja Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 11, 2004 Report Share Posted February 11, 2004 @@@@@@@ > >DId you discard the cooking water? Does the seaweed > >lose a lot of nutrients to the water? > > > >Jo @@@@@@@ I hope so! That's my goal in soup-making (besides the amazing umami flavor enhancement) -- to leach minerals into the water. But also to break down the sea greens a bit to make them more digestible. @@@@@@@ Katja: > well, i'm not sure if it lost a lot of nutrients or not. i did discard the > water - i boiled the carrots and cauli until they were nearly ready, and i > put the seaweed in for the last 5 minutes, which it says to do on the > little sheet that came in the bag. so...i'm not sure! but it was tasty. it > was like veggies and pasta @@@@@@@ That's interesting, since kelp is the toughest sea green. I usually cook it for a few hours and even then it's quite sturdy. Alaria is nearly the opposite. For me, the cooked sea greens themselves are byproducts of the cooking water, not the other way around! When I make teas, the problem has always been what to do with the cooked mushy greens. (The general answer is to eat them, but the details are non-trivial.) Mike SE Pennsylvania Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 12, 2004 Report Share Posted February 12, 2004 --- Anton <michaelantonparker@...> wrote: > > > For me, the cooked sea greens themselves are > byproducts of the > cooking water, not the other way around! When I > make teas, the > problem has always been what to do with the cooked > mushy greens. (The > general answer is to eat them, but the details are > non-trivial.) So, if I add seaweed to stock as it simmers, and strain off the greens themselves, I am left with the nutrients in the stock. Does that sound like a plan? Will it interfer with the taste of the soup or sauces I make with the stock afterwards? Jo ___________________________________________________________ BT Broadband - Free modem offer, sign up online today and save £80 http://bt..co.uk Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 12, 2004 Report Share Posted February 12, 2004 @@@@@@@@@@@ > So, if I add seaweed to stock as it simmers, and > strain off the greens themselves, I am left with the > nutrients in the stock. Does that sound like a plan? > Will it interfer with the taste of the soup or sauces > I make with the stock afterwards? > > Jo @@@@@@@@@@@@@ I would definitely leave the sea greens in the final soup where they offer texture rubbing elbows with other veggies. As far as straining off the sea greens (and then I guess eating them separately like you'd eat a pile of kale or such), I don't know how many nutrients (we're mainly talking minerals here) make it into the stock. It's as much as a mystery to me as with the bone case. Will it interfere with the taste of the soup or sauce????? It will dramatically enhance anything!!! maaammmmmma-miiiiiiaaaaaa- OOOOOOOOOOOmami (that's umami preceded by mock-Italian nonsense for the typographically conversative) Mike SE Pennsylvania Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 12, 2004 Report Share Posted February 12, 2004 At 11:38 PM 2/12/04 -0000, you wrote: >I would definitely leave the sea greens in the final soup where they >offer texture rubbing elbows with other veggies. As far as straining >off the sea greens (and then I guess eating them separately like >you'd eat a pile of kale or such), I don't know how many nutrients >(we're mainly talking minerals here) make it into the stock. It's as >much as a mystery to me as with the bone case. > >Will it interfere with the taste of the soup or sauce????? >It will dramatically enhance anything!!! And there I was just thinking that all those years I plopped kombu into my rice but then discarded the kombu after, I was STILL getting all sorts of nutritional benefits, all unawares. Dang. MFJ Any moment in which you feel like dancing is a perfect moment. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 12, 2004 Report Share Posted February 12, 2004 At 11:38 PM 2/12/04 -0000, you wrote: > Will it interfere with the taste of the soup or sauce????? > maaammmmmma-miiiiiiaaaaaa- > OOOOOOOOOOOmami Ooops. Forgot to note that the rice always tasted WAY better that way. MFJ Any moment in which you feel like dancing is a perfect moment. Quote Link to comment Share on other sites More sharing options...
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