On Fri, 11 Mar 2016 09:37:51 -0800 (PST), dsi1 >
wrote:

>On Friday, March 11, 2016 at 12:03:25 AM UTC-10, Ophelia wrote:
>> "dsi1" > wrote in message
>> ...
>> > On 3/10/2016 8:39 AM, graham wrote:
>> >> On 09/03/2016 11:29 PM, sf wrote:
>> >>> On Wed, 9 Mar 2016 10:21:39 -0000, "Ophelia" >
>> >>> wrote:
>> >>>
>> >>>>
>> >>>>
>> >>>> "The New Other Guy" > wrote in message
>> >>>> ...
>> >>>>> On Wed, 9 Mar 2016 08:54:40 -0000, "Ophelia" >
>> >>>>> wrote:
>> >>>>>
>> >>>>>> Are you saying it is not necessary to use it. I do know that
>> >>>>>> saltpetre
>> >>>>>> is
>> >>>>>> a preservative but is it only for the colour in this recipe?
>> >>>>>>
>> >>>>>> Thanks, I will look around
>> >>>>>
>> >>>>> Absolutely not necessary, as long as you can handle the gray meat.
>> >>>>
>> >>>> I guess it will look odd, but a good gravy would hide that
>> >>>
>> >>> Corned beef isn't served with gravy.
>> >>>
>> >> But then, Ophelia would probably not serve gravy with fries.
>> >
>> > She probably wouldn't put seaweed on fries either but I sure would.
>> > Furikake fries? You bet!
>> >
>> > http://s3-media2.fl.yelpcdn.com/bpho...y-Eub1_g/o.jpg
>>
>> Blimey! I think you might be right there. It would depends on what they
>> tasted like I suppose
>>
>>
>> --
>> http://www.helpforheroes.org.uk/shop/
>
>It has a fairly intense seaweed flavor but you can still taste the potato fries. The sauce makes it a little gooey. It's quite a trip - I wouldn't eat it too often.
>
>Furikake is a condiment mostly used on rice over here and Japan. My guess is that it's going to get used by creative cooks on the mainland - and America will be a better place for it.
>
I use Furikake on rice a lot, love the stuff

koko

--

Food is our common ground, a universal experience
James Beard