Guest guest Posted November 4, 2007 Report Share Posted November 4, 2007 I have heard this is used in soups, reconstituted. I still find it icky, chewy & gross. Any other uses? Ground, and sprinkled on rice would it be any good? Amy ************************************** See what's new at http://www.aol.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 7, 2007 Report Share Posted November 7, 2007 What is it Amy? I've never heard of it. Peace, Diane , akfral wrote: > > I have heard this is used in soups, reconstituted. I still find it icky, > chewy & gross. Any other uses? Ground, and sprinkled on rice would it be any > good? Amy > > > > ************************************** See what's new at http://www.aol.com > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 7, 2007 Report Share Posted November 7, 2007 Would it be perhaps laver? It is a seaweed if so. , " strayfeather1 " <otherbox2001 wrote: > > What is it Amy? I've never heard of it. > Peace, > Diane > > > , akfral@ wrote: > > > > I have heard this is used in soups, reconstituted. I still find it > icky, > > chewy & gross. Any other uses? Ground, and sprinkled on rice would > it be any > > good? Amy > > > > > > > > ************************************** See what's new at > http://www.aol.com > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 7, 2007 Report Share Posted November 7, 2007 In a message dated 11/7/2007 1:09:14 P.M. Eastern Standard Time, roseta_lleo writes: Would it be perhaps laver? It is a seaweed if so. yes, and its seaweed, it is prepared differently from noori. It is tougher, and everything I've read says to use it in soups, and it will reconstitute. But to me it still tastes icky and tough. Amy ************************************** See what's new at http://www.aol.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 7, 2007 Report Share Posted November 7, 2007 Seaweeds (sea vegetables) I have used are wakame, nori, hijiki and kombu. The kombu is the one that sounds like what you have. I have used it in soup broths, it softens but it is still really thick and leathery? it has a whitish deposit when it is dry? I really only used it in broth (with other veggies I put in broth) and composted it when the broth is done. The other ones I eat, but the hijiki one is very very strong. You can substitute it for fish and make vegetarian seviche. Sea vegetables are an aquired taste for most people, but their nutritional profile is impressive, so it might be worth it? Cabrita @los angeles , akfral wrote: > > > In a message dated 11/7/2007 1:09:14 P.M. Eastern Standard Time, > roseta_lleo writes: > > Would it be perhaps laver? It is a seaweed if so. > > > yes, and its seaweed, it is prepared differently from noori. It is tougher, > and everything I've read says to use it in soups, and it will reconstitute. > But to me it still tastes icky and tough. Amy > > > > ************************************** See what's new at http://www.aol.com > > > Quote Link to comment Share on other sites More sharing options...
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