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On Thu, 11 Jan 2007 03:40:49 -0500, percy
wrote:

Quentin Grady wrote:

G'day G'day Folks,

I'm working on making a seafood soup. In New Zealand we have a
seaweed called Karengo. It is soft and flexible. I came across it in
a Thai restaurant in what they called seaweed soup. It was delightful
and I imagine very diabetic friendly. Their version had stuffed baby
squid, something that seemed altogether far too fiddly for me.

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.

Best wishes,

You have basically 3 elements in a soup

stock
protein
additions

Where you add your seaweed is a matter of preference and flavour. A long
or short cooking time will change your results. The cooked seaweed could
be strained out to impart flavour, chopped or pureed or left whole, as
with the rest of the ingredients...

G'day G'day Vicki,

The karengo we have comes in long threads that can be used whole.
This makes it easier. I appreciate your point regarding chopping
pureeing etc.

Our Canadian seaweed snack is dulse:

http://www.grandmanannb.com/dulse.htm

44% carbs, hmmmm...

I don't think the carbs are likely to be a problem with blood glucose.
in practice. The carbohydrate is most likely mostly soluble fibre.

I can't help much with specifics as seafood isn't on my menu (allergies).

Vicki

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

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