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.

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

"OmManiPadmeOmelet" > wrote in message
...
> 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 >,
"kilikini" > wrote:

> "OmManiPadmeOmelet" > wrote in message
> ...
> > 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-bitch." -Jack Nicholson

In article >,
says...
> In article >,
> "kilikini" > wrote:
>
> > "OmManiPadmeOmelet" > wrote in message
> > ...
> > > 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. ***

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

Do you happen to know where they sit on the sodium spectrum?
That's my husband's particular bugaboo.
--thelma
: --
: Om.

In article >,
Saffire > wrote:

> In article >,
> says...
> > In article >,
> > "kilikini" > wrote:
> >
> > > "OmManiPadmeOmelet" > wrote in message
> > > ...
> > > > 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!

>
> 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.

>
> 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-bitch." -Jack Nicholson

In article >,
Thelma Lubkin > wrote:

> OmManiPadmeOmelet > wrote:
> : I finally remembered to look for them when I was at the oriental market
> : on Friday... They were in the refrigerated section.
>
> Do you happen to know where they sit on the sodium spectrum?
> That's my husband's particular bugaboo.
> --thelma
> : --
> : Om.

You have my empathy on that one... Keep in mind, most oriental noodles
sodium content comes from the flavor packet, not the noodles.

My packet says 0 (zero) mg. per serving.

Your sodium is going to come from whatever you add them to. :-)

Hope this helps???

Om (who also hs a fluid retention problem and sodium issue...)
--
Om.

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

In article >,
OmManiPadmeOmelet > wrote:

> 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 >,
OmManiPadmeOmelet > wrote:

> 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" > wrote in message
...
> In article >,
> OmManiPadmeOmelet > wrote:
>
>> 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 >,
"bonnie e" > wrote:

> 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!

>
--
Om.

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

OmManiPadmeOmelet wrote:

> In article >,
> "kilikini" > wrote:
>
>
>>"OmManiPadmeOmelet" > wrote in message
...
>>
>>>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!

You might like this recipe I came up with:

Jean B's Low-Carb Ants Climbing a Tree (made with shirataki;
serves 2)

16 oz shirataki
3 Tbsps finely chopped scallion
2 Tbsps minced garlic
1 Tbsps minced ginger
1 Tbsp hot bean sauce (I used Kimlan, which contains 1 g carb
per Tbsp; next time I will use 1 1/2 Tbsps, because this was
not really spicy; if you don't like spicy food, stick with 1
Tbsp or try less)
2 Tbsps water
1 Tbsp rice wine or dry sherry
1 Tbsp soy sauce (I guess this is fusion style, because I used
Kikkoman)
1/2 tsp salt (this was fairly salty; if you don't like salty
food, use less)
2 Tbsps oil
1/3 lb ground pork (I may try chopped pork next; I think the
texture might be nicer)
about 1 Tbsp extra virgin olive oil, optional (I swear the
bright flavor of my favorite version contains this, which
would be extremely odd)
ground Sichuan pepper (opt; which is lucky, because I gather
you may not be able to find it now; use sansho as a substitute
or omit this)

Pour shirataki into a colander. Rinse and drain it, then cut
it into manageable lengths. Let drain some more while you
assemble the rest of the ingredients.
Combine scallion, garlic, ginger, and hot bean sauce in a
small dish. Set aside.
Combine water, wine, soy sauce, and salt in another small
dish. Set aside.
Heat the 2 Tbsps oil in a medium-sized wok or pan until it
is hot. Add the pork, and stir and chop up until the pork is
broken into small pieces and looks cooked. Add scallions,
garlic, ginger, and hot bean sauce. Continue cooking and
stirring until very aromatic. Add water, wine, soy sauce, and
salt. Stir. Add the shirataki. Return to a boil, lower
heat, and cook til the shirataki is heated through, stirring
occasionally. Stir in olive oil if you are using it. Check
for salt. Divide between two bowls. Sprinkle a little
Sichuan pepper over the top and serve.


--
Jean B.

In article >, "Jean B." >
wrote:

> You might like this recipe I came up with:
>
> Jean B's Low-Carb Ants Climbing a Tree (made with shirataki;
> serves 2)
>
> 16 oz shirataki
> 3 Tbsps finely chopped scallion
> 2 Tbsps minced garlic
> 1 Tbsps minced ginger
> 1 Tbsp hot bean sauce (I used Kimlan, which contains 1 g carb
> per Tbsp; next time I will use 1 1/2 Tbsps, because this was
> not really spicy; if you don't like spicy food, stick with 1
> Tbsp or try less)
> 2 Tbsps water
> 1 Tbsp rice wine or dry sherry
> 1 Tbsp soy sauce (I guess this is fusion style, because I used
> Kikkoman)
> 1/2 tsp salt (this was fairly salty; if you don't like salty
> food, use less)
> 2 Tbsps oil
> 1/3 lb ground pork (I may try chopped pork next; I think the
> texture might be nicer)
> about 1 Tbsp extra virgin olive oil, optional (I swear the
> bright flavor of my favorite version contains this, which
> would be extremely odd)
> ground Sichuan pepper (opt; which is lucky, because I gather
> you may not be able to find it now; use sansho as a substitute
> or omit this)
>
> Pour shirataki into a colander. Rinse and drain it, then cut
> it into manageable lengths. Let drain some more while you
> assemble the rest of the ingredients.
> Combine scallion, garlic, ginger, and hot bean sauce in a
> small dish. Set aside.
> Combine water, wine, soy sauce, and salt in another small
> dish. Set aside.
> Heat the 2 Tbsps oil in a medium-sized wok or pan until it
> is hot. Add the pork, and stir and chop up until the pork is
> broken into small pieces and looks cooked. Add scallions,
> garlic, ginger, and hot bean sauce. Continue cooking and
> stirring until very aromatic. Add water, wine, soy sauce, and
> salt. Stir. Add the shirataki. Return to a boil, lower
> heat, and cook til the shirataki is heated through, stirring
> occasionally. Stir in olive oil if you are using it. Check
> for salt. Divide between two bowls. Sprinkle a little
> Sichuan pepper over the top and serve.
>
>
> --
> Jean B.

Saved to the nutrition file, thanks! :-)
--
Om.

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