"seaweed" news and stories

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.

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.

Source

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."

Source