[Sca-cooks] seaweed

[Mariann Eaves]

Ian, you need to soak the seaweed (reserve the liquid to make soup) if
you're going to use it in salad or as a wrap for the fish.

You can make sushi out of canned tuna, cooked rice, steamed carrots(chopped
fine) and diakon radish(chopped fine) and use the nori (dried) wrap or chop
some of the soaked till it's softend seaweed and add to the rice and form
into balls. (very Japanese and good to make bento lunches out of).  Remember
sushi actually is talking about the rice... not the kind of fish on it.

Mainly from what I've read from you... you're not soaking the seaweed.
Also, it's period if you happen to have a Mongolian personna, lol

YIS,

The mundane Hawaiian
Saraqan


On 5/8/09, Ian Kusz <sprucebranch at gmail.com> wrote:
>
> Thanks, all for the seaweed recipes....
>
>
> I'm trying to make sure I"m not missing out on a bet for a different usage
> for seaweed; for instance, I used it for a wrap for cooking fish, and it
> made the fish even more "fishy tasting" (almost inedibly so), and did not
> moisten the seaweed, itself, enough to make it really palatable.
>
> I'm trying to think; baking?  um.....some kind of stir-fry?  I know about
> the sushi thing, but haven't the skill to make sushi (nor would I know what
> kind of fresh fish was "safe," or where I could get fish fresh
> enough).....hmmm....omelettes? (sounds very strange-tasting)
>
> Tried it in a salad, ended up shredding my mouth....
>
> I'd rather not shred my mouth.  It sucked.
>
> Nice to know it's sort of period, if you have a Japanese persona.
> --
> Ian of Oertha--
> If the only tool you have is a hammer, you tend to see every problem as a
> nail.
>   - Abraham Maslow