On 8/27/2011 1:05 AM, Julie Bove wrote:
> > wrote in message
> ...
>>
>>
>> "Julie > wrote in message
>> ...
>>>
>>> > wrote in message
> Path: s09-14.readnews.com!news-out.readnews.com!transit4.readnews.com!207.99.111. 53.MISMATCH!newspeer1.nac.net!feeder.erje.net!eter nal-september.org!feeder.eternal-september.org!.POSTED!not-for-mail
> From: "Julie >
> Newsgroups: alt.food.diabetic
> Subject: Good visit to the low carb store!
> Date: Fri, 26 Aug 2011 23:05:12 -0700
> Organization: A noiseless patient Spider
> Lines: 29
> >
> > > > >
> Injection-Date: Sat, 27 Aug 2011 06:04:31 +0000 (UTC)
> Injection-Info: mx04.eternal-september.org; posting-host="/ed5kssGnMKD/zWeS+Nzvw";
> logging-data="20999"; "; posting-account="U2FsdGVkX1+ud2V2uVotTzsdb82mFiuOi1J/IyGPPZE="
> X-MimeOLE: Produced By Microsoft MimeOLE V6.00.2900.6109
> X-RFC2646: Format=Flowed; Response
> X-Newsreader: Microsoft Outlook Express 6.00.2900.5931
> Cancel-Lock: sha1AkWnLbL7dG0yNqUOtOwjvbe88M=
> X-Priority: 3
> X-MSMail-Priority: Normal
>
>
> > wrote in message
> ...
>>
>>
>> "Julie > wrote in message
>> ...
>>>
>>> > wrote in message
>>> ...
>>>> On Fri, 26 Aug 2011 20:37:24 -0700, Julie Bove wrote:
>>>>
>>>>> And they had shelf stable
>>>>> shiratake noodles. I bought some but they do look really yucky. They
>>>>> had some others that were refrigerated and looked better but they were
>>>>> made of tofu.
>>>>
>>>>
>>>> I use the tofu shiratake and have found that sauteing them lightly
>>>> in butter "fixes" the texture for me and it dries the noodles
>>>> completely for better sauce adherence.
>>>
>>> But tofu is made of soy and we can't have soy.
>>
>> It should still work for the non soy shiritake.
>
> Yeah but we can't have the butter either.

What about any other type of fat? Preferably a solid
fat, but you could try an oil if necessary.