seaweed - Articles and Posts from Slashfood

Posts with tag seaweed

10 Dirty Little Restaurant Secrets

Posted Sep 21st 2009 4:00PM by Ben Widdicombe
Filed under: Restaurants

Photo: travelbex, Flickr.

There's a reason most restaurants keep the kitchen doors closed -- and it's not just because it's so hot back there.

It can be tough for restaurateurs to turn a profit and Slashfood has uncovered some of the ultra-dirty deeds even the best restaurants commit in order to pinch pennies.

Read on for 10 true stories about the subtle, sneaky and sometimes downright disgusting ways restaurants cheat to save a buck -- and how you might be paying the price.

Continue reading 10 Dirty Little Restaurant Secrets

Sushi Trivia

Posted Sep 1st 2009 1:34PM by Slashfood Editor
Filed under: Fish, Quizzes

Are you a sushi fact whiz? Test your food trivia smarts with this fun sushi trivia and facts quiz.

Sushi Trivia

Sushi was first served in which century?

1600s
1700s
1800s
1900s

Omakase is:

Fish wrapped in radish
An apprentice sushi chef
A

Company seeks to replace 100% of eggs in baked goods

Posted Sep 24th 2008 8:00PM by Shayna Glick
Filed under: Science, Eggs, Food News

Food manufacturers are always looking for ways to make their foods appear more healthy, or to appeal to certain demographics. Gum Technology has a new egg replacement blend that they're hoping will catch on with bakeries.

The Coyote Brand Baker's 2 Egg Replacer is made with a blend is made from an "all natural" blend of sugarcane fiber, xanthan gum and guar gum. It is used at 20 percent of the weight of the egg removed, by adding it to water to make up the remaining 80 percent of egg weight. Gum Technology thinks that this product will be a great opportunity for vegan baking, as well as appeal to those with egg allergies.

On a similar note, there's another development in the works that may also have huge implications on the food industry. Seagreens, a Norwegian company, and researchers at Sheffield Hallam University are working on the viability of using seaweed granules to replace salt in processed food. The granules are made from cold water brown seaweed from the coastline of Norway. They're testing what effects the seaweed granules have on the quality and shelf life of products in which the salt has been replaced.

San Francisco Chronicle Food section in 60 seconds: Salad, Seafood, and Springtime

Posted May 15th 2008 3:00PM by Sarah J. Gim
Filed under: Vegetables, Newspapers, Comfort Food, In Sixty Seconds, Coffee shops

The feature story this week is on the Bay Area's small-batch coffee roasters.

Spring-time calls for salads made of young greens. Recipes are for: Parsley Salad with Green Onions, Cherry Tomatoes & Spicy Lime Dressing, Truffley Salad of Arugula, Buffalo Mozzarella, and Salad with the Herbs of Spring.

The Working Cook turns to cous cous, coming up with two recipes with three kinds of cous cous: Warm Salad with Couscous & Grilled Coriander Chicken and Sea Bass with Seared Asparagus, Little Pasta & "Beurre Blanc".

East to West lets out the seaweed secret with a recipe for Wakame Cucumber Salad.

On a Chef's Night In, Jamaican is comfort food: Jamaican Curry Chicken and Jamaican Rice & Peas

Taster's Choice this week tests multi-grain waffles, and Van's eggless, dairy-free waffles come out on top.

New uses for nori seaweed

Posted Jan 11th 2008 9:11AM by Shayna Glick
Filed under: Trends, Newspapers

Sushi has become so popular in the U.S. in the last few years that most people have at least some idea what nori seaweed is. It's that lovely green wrapper encasing your favorite maki rolls. For most Americans, this is the only place to use the delicate seaweed sheets. However, a group of chefs are creating a movement to use nori in a variety of new and different ways.

According to an article in this week's Dining Out section of the New York Times, a substantial number of chefs are thinking way outside the box when it comes to using nori. From an accent ingredient (nori stirred into black truffle risotto) to the main flavor (nori ice cream "sushi"), the seaweed sheets are appearing in more and more menus. Though low grade nori is generally used for sushi, high grade sheets are available and are generally preferred for these high end uses.

I must admit, I was a bit taken aback when I first read the article. But the more I thought about it the more intrigued I became. I always like to try new things and there are some pretty interesting things happening with nori seaweed out there today. So in the words of Chef Yasuda of Sushi Yasuda, "Please, eat".

Midnight Snack gets sorta fancy, sorta freakish

Posted Mar 28th 2007 12:03AM by Joe DiStefano
Filed under: Snacks, Vegetables, Fish, Food Oddities, Spices

I've gotta warn everyone, this edition of Midnight Snack is a tad odd. I raided the fridge and my junk food cupboard. The base for this nosh is Tao Kae Noi, strips of crispy nori seaweed with a light chili pepper flavor. Just to calm your fears, rest assured that the pink stuff is not strawberry mousse, and the red stuff is not bits of cherry.

The pink rosettes are smoked salmon pate. I guess the seaweed just wasn't fishy enough for me. I tried a few pieces with just the pate at first. The smokiness and creaminess provided a pleasing counterpoint to the crisp fried seaweed. After eating a few pieces, I felt it needed something more and not just visually. After wracking my brain, I hit upon it a dollop of Sriracha sauce.

Aha, I exclaimed to myself as I bit into one I had created the perfect snack food. For you see, after all my fussing around I concocted something that tasted like an extra-spicy barbecue potato chip.

Flavored sushi wraps

Posted Apr 7th 2006 2:04PM by Nicole Weston
Filed under: Vegetables, Fruit, Trends, New Products, Spices

Colored sushi wraps may just be the next trend in dining, but flavored sushi wraps will surely be the one after that. Not only do they look good, but they taste good and improve the flavor of whatever they’re wrapped around. These patent-pending flavored sushi wraps are made by Origami Foods. They come in flavors ranging from the savory, like bell pepper, broccoli, Italian, Mexican and curry, to the sweet, like blueberry, strawberry and apple-cinnamon, so these wraps have dessert applications in addition to more traditional wrap uses.

All of the wraps are at least 75% fruit or vegetable and up to 100% and though the flavors are strong, the wraps are very low calorie. They are made using high-intensity drying techniques so that the final product is shelf-stable, which means that not only are these tasty and healthy additions to food, but they are convenient to keep around. If you visit the Origami Foods site, you can request a sample of the product.

Cavi-Art kelp caviar

Posted Mar 14th 2006 6:54PM by Joe DiStefano
Filed under: Hors D'oeuvres, Vegetables, New Products, Europe

Denmark and kelp are not the first things that come to mind when thinking of caviar. Well, maybe kelp, given that it shares a briny flavor with caviar. Nevertheless, the Danish, a people better for known for salted herring and the pastry Wienerbrød (aka Danish) are trying their hand at a caviar substitute made from seaweed.

Cavi-Art is said to have the same texture and pop as the real thing, but tastes more like seaweed than fish roe. Its boosters cite the price advantage $8 for 3.5 ounces versus $700 for four ounces of beluga. They also make a very good point that using their product doesn't threaten wild sturgeon.

Cavi-Art's containers bear a note that reads, "To be used as caviar." I'd be happier if it said something along the lines of "Imitation caviar-food product."

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10 Dirty Little Restaurant Secrets

Sushi Trivia

Sushi Trivia

Sushi was first served in which century?

Omakase is:

Company seeks to replace 100% of eggs in baked goods

San Francisco Chronicle Food section in 60 seconds: Salad, Seafood, and Springtime

New uses for nori seaweed

Midnight Snack gets sorta fancy, sorta freakish

Flavored sushi wraps

Cavi-Art kelp caviar

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