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On Wed, 10 Jan 2007 08:44:24 +0000, Nicky
wrote:

On Wed, 10 Jan 2007 18:45:19 +1300, Quentin Grady
wrote:

Is there anyone out there who has had experience of making seafood
soup that includes seaweed? I'm looking for tips that could shorten
the time taken to evolve something simple that a bloke could whip up
and enjoy both making and presenting to friends. That is to say I'm
looking for a new dietary staple.

Quentin,

Over here I can easily get a dried seaweed called Wakame. It
reconstitutes very simply, by just soaking it in hot water; when I'm
ready for it, I just tear or slice it into whatever soup I want. It
requires no cooking per se, but adds its flavour nicely if it simmers
a bit.

G'day G'day Nicky,

One can buy Wakame here. My decision to use karengo is simply that
it is local. It has purple brown colour and I like the flavour and
texture. For blokes the "no soaking" feature is a distinct advantage.
I know I don't plan meals a day ahead and assume most blokes have a
similar idea about food preparation.

I tend to throw it into a veggie soup, for the contrast in flavours -

That would be good as a starting point. IMHO getting blokes used to
using seaweed in something they are more likely to be familiar with
might make a good starting point.

but I'm sure it would be good in a broth-type fish soup. I'd just
bring fish stock to the simmer, poach bite-sized pieces of fish for
just a minute or two, then add the seaweed and maybe spring onion and
ginger threads. Fish stock is sold by fishmongers or even supermarkets
here, but is not difficult to make.

Our local supermarkets have fish stock in tetra packs. While fish
stock isn't hard to make, I find it something I need to do when my
wife isn't home.

Nicky.
T2 DX 05/2004
A1c 5.5% BMI 25 D&E
100ug Thyroxine

Best wishes,
--
Quentin Grady ^ ^ /
New Zealand, #,# [
/ \ /\
"... and the blind dog was leading."

http://homepages.paradise.net.nz/quentin