Actually, I like seaweed. In certain dishes.
As do I. When in the Philippines I was on a fishing charter boat and caught a very big sunfish. The cook made it up with seaweed and shrimp and crabs and things with it. The seaweed took the place of parsley. Delicious. Gave the soup made from the bones (two days later after the fish had been eaten up by fishermen and crew) a delicate flavor as well. Agar, which is used in lots of foods and industrial products, is seaweed based. Lots of vegans use it in place of calves foot gelatine. Many islanders in the pacific used to eat or stew or drink infusions from seaweeds for the iodine they contained. If dried some varieties can even be smoked (this from a former tobacco fiend, namely me). Burnt seaweed ashes are good for gardens in poor, sandy soils as are seaweed composts. They’ve even recently found a seaweed extract that counters the H1N1 (influenza) virus.
I love that Rex’s tail is wagging so hard. I’m guessing it’s at the cheese-cheese milkbones.
@War_Pig, I love stories of people use the ingredients around them. And yes, having grown up my whole life vegetarian (and now being vegan) it was the replacement for gelatine in “jello” and marshmallows and the like, which I grew up with.
@Andada, ha! yes. :)
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