Shirataki! Oh yeah! :-)

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I finally remembered to look for them when I was at the oriental market
on Friday... They were in the refrigerated section.

Just made some chicken foot stock with onion, garlic, white pepper,
lemon peel and fresh ginger.

Strained it off, added straw mushrooms, bamboo shoots, water chestnuts
and....... Shirataki.

Low carb and OH so good!!! It's going to be nice to be able to enjoy
noodle soup again and still stay low carb! They are wonderful.

Thanks to all that suggested them!
--
Om.

Wait, how'd I miss this thread? I try to go low carb, too and I love Asian.
Recipe (again) please?

kili

In article <[email hidden]>,

kilikini said:

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I finally remembered to look for them when I was at the oriental market
on Friday... They were in the refrigerated section.

Just made some chicken foot stock with onion, garlic, white pepper,
lemon peel and fresh ginger.

Strained it off, added straw mushrooms, bamboo shoots, water chestnuts
and....... Shirataki.

Low carb and OH so good!!! It's going to be nice to be able to enjoy
noodle soup again and still stay low carb! They are wonderful.

Thanks to all that suggested them!
--
Om.

Wait, how'd I miss this thread? I try to go low carb, too and I love Asian.
Recipe (again) please?

kili

Sorry luv! Shirataki threads run on alt.support.diet.low-carb
more than they do here. :-)

Package label: 2 grams carbs per serving, 2.5 servings per package,
serving size is 3 oz. They are a wet noodle in the refrigerated section.
Made from yams, I understand the net carbs are even lower but my
packages have no fiber count so I'm not sure. To me, 1 package (2.5
servings) is about right for a good bowl of noodle soup. :-) That is
only 5 grams of carbs. Most noodles would be 10 to 20 times that!!!

Suitable for any asian recipes, and I'm tempted to try them with a white
sauce!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

In article <[email hidden]>,

kilikini said:

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I finally remembered to look for them when I was at the oriental market
on Friday... They were in the refrigerated section.

Just made some chicken foot stock with onion, garlic, white pepper,
lemon peel and fresh ginger.

Strained it off, added straw mushrooms, bamboo shoots, water chestnuts
and....... Shirataki.

Low carb and OH so good!!! It's going to be nice to be able to enjoy
noodle soup again and still stay low carb! They are wonderful.

Thanks to all that suggested them!
--
Om.

Wait, how'd I miss this thread? I try to go low carb, too and I love Asian.
Recipe (again) please?

kili

Sorry luv! Shirataki threads run on alt.support.diet.low-carb
more than they do here. :-)

Package label: 2 grams carbs per serving, 2.5 servings per package,
serving size is 3 oz. They are a wet noodle in the refrigerated section.
Made from yams, I understand the net carbs are even lower but my
packages have no fiber count so I'm not sure. To me, 1 package (2.5
servings) is about right for a good bowl of noodle soup. :-) That is
only 5 grams of carbs. Most noodles would be 10 to 20 times that!!!

Suitable for any asian recipes, and I'm tempted to try them with a white
sauce!

I've had them with tuna, shrimp or other seafood and alfredo sauce (with
added cheese) -- they're GREAT! Thanks for reminding me that I need to
get some more!

I also have them with spaghetti sauce. I don't care for them in soup so
much, for some reason, even though I LOVE soup. Aside from the low-carb
aspect, what's really nice about shiritaki noodles is that they stay al
dente, no matter how long they sit in liquid, so I can make up several
servings of something and keep them in the fridge for several days
without ever getting mushy noodles.

I find them in the cold TOFU section of my (large) local Asian grocery
store, not in the cold noodle section.

--
Saffire
205/130/125
Atkins since 6/14/03
Progress photo: http://photos.yahoo.com/saffire333

*** This post originated in alt.support.diet.low-carb -- its appearance
in any other forum is deceptive and unauthorized. ***

In article <[email hidden]>,

Saffire said:

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

In article <[email hidden]>,

kilikini said:

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...
> I finally remembered to look for them when I was at the oriental market
> on Friday... They were in the refrigerated section.
>
> Just made some chicken foot stock with onion, garlic, white pepper,
> lemon peel and fresh ginger.
>
> Strained it off, added straw mushrooms, bamboo shoots, water chestnuts
> and....... Shirataki.
>
> Low carb and OH so good!!! It's going to be nice to be able to enjoy
> noodle soup again and still stay low carb! They are wonderful.
>
> Thanks to all that suggested them!
> --
> Om.
>

Wait, how'd I miss this thread? I try to go low carb, too and I love
Asian.
Recipe (again) please?

kili

Sorry luv! Shirataki threads run on alt.support.diet.low-carb
more than they do here. :-)

Package label: 2 grams carbs per serving, 2.5 servings per package,
serving size is 3 oz. They are a wet noodle in the refrigerated section.
Made from yams, I understand the net carbs are even lower but my
packages have no fiber count so I'm not sure. To me, 1 package (2.5
servings) is about right for a good bowl of noodle soup. :-) That is
only 5 grams of carbs. Most noodles would be 10 to 20 times that!!!

Suitable for any asian recipes, and I'm tempted to try them with a white
sauce!

I've had them with tuna, shrimp or other seafood and alfredo sauce (with
added cheese) -- they're GREAT! Thanks for reminding me that I need to
get some more!

Welcome and thanks for the ideas!

Quoted message said:

I also have them with spaghetti sauce. I don't care for them in soup so
much, for some reason, even though I LOVE soup. Aside from the low-carb
aspect, what's really nice about shiritaki noodles is that they stay al
dente, no matter how long they sit in liquid, so I can make up several
servings of something and keep them in the fridge for several days
without ever getting mushy noodles.

I made 5 quarts and dad and I ate two, so I am freezing 2 of them to see
what happens. Since most of the noodles ended up in our bowls, this will
be a good test to see how they freeze, cooked.

Quoted message said:

I find them in the cold TOFU section of my (large) local Asian grocery
store, not in the cold noodle section.

At our asian market, the cold noodles are up with the refrigerated dried
shrimp and fish. The tofu buckets are back in the produce section.
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

OmManiPadmeOmelet said:

I finally remembered to look for them when I was at the oriental market
on Friday... They were in the refrigerated section.

Just made some chicken foot stock with onion, garlic, white pepper,
lemon peel and fresh ginger.

Strained it off, added straw mushrooms, bamboo shoots, water chestnuts
and....... Shirataki.

Low carb and OH so good!!! It's going to be nice to be able to enjoy
noodle soup again and still stay low carb! They are wonderful.

Thanks to all that suggested them!

Glad you enjoy them. Me too. :-) I'm partial to simmered pork stock
with tofu, napa, mushrooms, and shirataki -- when it's cold out and the
wind is rattling the windows. The steam clears out my sinuses. Ah!

Priscilla
--
"Inside every older person is a younger person -- wondering what
the hell happened." -- Cora Harvey Armstrong

In article <[email hidden]>,

OmManiPadmeOmelet said:

Sorry luv! Shirataki threads run on alt.support.diet.low-carb
more than they do here. :-)

Package label: 2 grams carbs per serving, 2.5 servings per package,
serving size is 3 oz. They are a wet noodle in the refrigerated section.
Made from yams, I understand the net carbs are even lower but my
packages have no fiber count so I'm not sure. To me, 1 package (2.5
servings) is about right for a good bowl of noodle soup. :-) That is
only 5 grams of carbs. Most noodles would be 10 to 20 times that!!!

Suitable for any asian recipes, and I'm tempted to try them with a white
sauce!

The "yam" from which they are made is not the same vegetable we call a
yam in North America.

Priscilla
--
"Inside every older person is a younger person -- wondering what
the hell happened." -- Cora Harvey Armstrong

Chicken Feet????

"Priscilla Ballou" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

OmManiPadmeOmelet said:

I finally remembered to look for them when I was at the oriental market
on Friday... They were in the refrigerated section.

Just made some chicken foot stock with onion, garlic, white pepper,
lemon peel and fresh ginger.

Strained it off, added straw mushrooms, bamboo shoots, water chestnuts
and....... Shirataki.

Low carb and OH so good!!! It's going to be nice to be able to enjoy
noodle soup again and still stay low carb! They are wonderful.

Thanks to all that suggested them!

Glad you enjoy them. Me too. :-) I'm partial to simmered pork stock
with tofu, napa, mushrooms, and shirataki -- when it's cold out and the
wind is rattling the windows. The steam clears out my sinuses. Ah!

Priscilla
--
"Inside every older person is a younger person -- wondering what
the hell happened." -- Cora Harvey Armstrong

In article <[email hidden]>,

bonnie e said:

Chicken Feet????

Best stock there is......
Does not even need to be skimmed as there is almost no fat that cooks
out. And if done right (I use a pressure cooker for 45 minutes) the
resulting stock will practically bounce once it's refrigerated.

Loaded with nutrition! Collagen, glucosamine, calcium, phosphorous, etc.
All the advantages of bone stock with the rich flavor of a good meat
stock.

I eat the chicken feet after straining off the stock in my room with a
little salt. ;-) ;-d ;-D

Love those chicken feet

Seriously tho', they really do make the best soup stock there is!
Very rich, nutritious and tasty. It's my chicken soup of choice for
colds and cold weather.

You can discard the feet when you are done if you want, or feed them to
the dog as long as you have cooked them long enough for the bones to get
soft. That's a major advantage of using a pressure cooker.

Add celery, onion, garlic, bay and fresh ginger root to the initial
stock for additional flavor.

Cheers!

Quoted message said:

--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson