101–110 of 268 posts
Lots of people eat seaweed without even knowing it; carrageenan, an ingredient derived from seaweed, is used as a filler in many food products.
carrageenan causes me some digestive distress; its amazing how many things its in. There's a couple ice cream brands without it, for example, but you'd better check ingredients anyway.
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Haha, I clicked on comment to be the token Northern Irishman bringing this up, but you beat me to it! I didn't know seaweed wasn't a common food until I moved to the Netherlands and started enquiring about the local seaweed, only to be met with blank looks or people pointing me to the sushi nori at Albert Heijn. I've been here for years and I still don't understand how such a seafaring nation with such an intimate co…
I have only ever eaten it dried, but last time I was in Portstewart I saw someone collecting it fresh, and got talking to him. It tastes a LOT nicer fresh. But that's not saying a lot, I mean it still tastes like salty rubber. As for the content below, that it tastes like bacon?? I mean, yeeeeeaaaaaahhh? In the same way that a used condom might taste of bacon?
I've thought about harvesting and eating seaweed which is basically everywhere near my home village. I've never heard of anyone eating it and I've been wondering why. How would I go about figuring out if a particular species of seaweed is edible or not (Google doesn't seem to help me in this)?
Are there any “domesticated” marine plants? Seems like an opportunity.
Even if you don't buy some of the marketing wankery that CEO spouts, ground up seaweed and kelp are just straight up a better version of salt. It's salty, a little umami, and utterly delicious.
They are growing millions of pounds of the stuff and I think they are the biggest distributor in the US right now. Really awesome seeing locals do good things with our local businesses. I have a lot of connections to lobster fishers, and I want them to have a bright future.
I expect it to be a really cheap and plentiful food additive at some point, maybe a good source of MSG or something.
I've thought about harvesting and eating seaweed which is basically everywhere near my home village. I've never heard of anyone eating it and I've been wondering why. How would I go about figuring out if a particular species of seaweed is edible or not (Google doesn't seem to help me in this)?
Are there any “domesticated” marine plants? Seems like an opportunity.
Earlier quoted context omitted.
Visited a friend in Swansea last year and tried laverbread mixed with oats and pan-dried, and it was delicious!
Was it a sweet or savory dish? Seaweed just seems so umami to me but could imagine it being sweetened
It was savoury, not sweet, great for breakfast with bacon etc.
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carrageenan causes me some digestive distress; its amazing how many things its in. There's a couple ice cream brands without it, for example, but you'd better check ingredients anyway.
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Some of us still do! In Northern Ireland, we have a lesser-known seaweed dish called Dulce. https://www.bbc.com/travel/article/20180522-the-renaissance-... It's tricky to find it fresh, you usually only get it in small greengrocers or at the Auld Lammas fair. Used to be quite cheap for a bag. Very salty but quite edible and said to be nutrient-dense.
Haha, I clicked on comment to be the token Northern Irishman bringing this up, but you beat me to it! I didn't know seaweed wasn't a common food until I moved to the Netherlands and started enquiring about the local seaweed, only to be met with blank looks or people pointing me to the sushi nori at Albert Heijn. I've been here for years and I still don't understand how such a seafaring nation with such an intimate co…
I've thought about harvesting and eating seaweed which is basically everywhere near my home village. I've never heard of anyone eating it and I've been wondering why. How would I go about figuring out if a particular species of seaweed is edible or not (Google doesn't seem to help me in this)?
Check your water first.