"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Vegetables
Click Here to Login
Thread Tools Display Modes
Old 01-15-2011, 11:10 PM   #21
Chef Extraordinaire
taxlady's Avatar
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 26,773
Send a message via Skype™ to taxlady
Originally Posted by Nicholas Mosher View Post
taxlady - Mr. Mosher is my father...
You're a grownup now. Get used to it sonny.

It does take some getting used to. I pretty much started using Mrs. when a doctor wanted to call me by my first name, but insisted on being called Dr. something or other. In my world it's first names or it's last names. I might make an exception for the Queen (of Denmark or any other monarchy).

My local health food store carries lots of Eden products. Of course, if I can find a Canadian organic brand, I'll probably choose that.
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 01-30-2011, 09:43 PM   #22
Ogress Supreme
PrincessFiona60's Avatar
Site Administrator
Join Date: Jul 2009
Location: Wyoming
Posts: 38,943
Originally Posted by Nicholas Mosher View Post
taxlady - Mr. Mosher is my father...
For anyone interested in experimenting, here are the essentials which are sometimes tough to find - especially big bags of Bonito.

Bonito Flakes
Eden Foods - Bonito Flakes

Eden Foods - Kombu

Eden Foods - Wakame

These products are all very high quality, and together cost about $20.
For some reason my local earthy-crunchy stores carry the seaweed, but not the Bonito. The Bonito really provides 75% of the flavor of Dashi (IMHO).
I managed to get the last bag of Eden Bonito Flakes.
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
PrincessFiona60 is offline   Reply With Quote
Old 01-31-2011, 07:37 AM   #23
Chef Extraordinaire
buckytom's Avatar
Join Date: Aug 2004
Location: My mountain
Posts: 21,539
let's not forget irish seaweed, called dulse.

it's maroon-ish in colour, and is somewhat salty tasting. a great bar snack with a pint or three.

my dad has told me how he and his mom would collect and dry dulse on wodden racks during their summer vacations on the shore in co.'s mayo and sligo when he was a boy.

then, when fresh greens weren't available, they'd add the dried dulse to their veggie soups much like bolas's gardener's seaweed soup.
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
buckytom is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

All times are GMT -5. The time now is 05:52 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.