[Sca-cooks] seaweed

Olwen the Odd olwentheodd at hotmail.com
Thu May 7 07:51:50 PDT 2009

I sometimes make a pot of rice with seafood (fresh or smoked) and shrimp in it along with some veggies like peas, carrots, onions, leeks, etc in it.  I use half fish stock and half water but I also add in the shredded seaweed for flavoring.

> I've been trying something I heard discussed (can't remember where, might
> have been this list; I do note an earlier message about dulse), and that is
> trying seaweed in my food.
> The stuff I have is fairly thick, and thoroughly dried, and I've been using
> it in soups, so I have some questions.
> 1.) how period is it?
> 2.) how many ways are there to use it? (examples?)
> 3.) is anyone allergic (that we know of)?
> I tried it dry, or lightly moistened, but it seems to need more than that.
> I'm trying to eat healthy...yes, I know...sodium....
> -- 
> Ian of Oertha
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