Detailed instructions how to use Carrageenan seaweeds in cooking. Cooking class for the Teachers who need to teach their Students how to ♥

 This is the final result of this recipe.

Nice tasting Apple Jelly

gelled using Carrageenan

from the Red Seaweeds.

I used apples from the garden of my mom.

Any kind of fruit can be used though.

On the top of the apples

You see the red seaweed.

They were dried but soaked

in water in 5 minutes

and thus became

fresh again.

Little Artisan

Magic You

know.

I started putting the soaked seaweed in a pot

just covered with water.

Originally it was 20 grams dried seaweed.

It has to simmer boil for 20 minutes

with no lid on.

If You use too much heat on the stove

the bubbles will explode and

be slime all over Your

kitchen.

Take care ♥

Don't leave it behind

'doing something more important'.

Stay at it.

Watch it!

Act like needed!!!

BE A CHEF AT WORK!!!

I don't know why my moms apples

are that red. Probably it's a kind of fruit

no one grow any longer.

All I know is You can do this Jelly thing

with all kinds of fruit ...

also Your local fruits ♥

You see some sugarcane

was added.

The apples were also simmer boiled.

Never work on full speed

in boiling.

Cooking is a SLOW process.

Now the apples are well boiled

by the look of it.

So was the Carrageenan gel

well extracted.

Take it away from the stove to cool it.

You need to touch it by hand

and shall NOT BURN Your fingers.

In this case a cloth was used

to sieve the gel.

Don't mind it looks ugly.

There is no bad things in it.

It was all well mixed

and boiled a little again.

Ending up with what You see

at the last picture.

That thing was put in the fridge

for a night to become

what You saw at the first picture here.

I used the final result in many ways.

This was one of the better looking of them.

MAY YOU ENJOY TO COOK

WITH CARRAGEENAN GEL

and teach whom ever need to know about it

the Years to come

♥ ♥ ♥ ♥ ♥

♥ ♥ ♥

♥

♥ for Seaweed

The name of the Seaweed

at the picture is

Fucus spiralis.

Best way of recognising it is

some of the bladders look

like a Heart.

Dried and eaten Raw

it has a taste somehow

like the Mushroom

Truffle

♥ ♥ ♥

♥

I was eating

a little of it

with my breakfast.

Good piece of advice

digesting Seaweed

is not to eat until

the stomach feels ful.

Even a little Seaweed

like 5 grams dryweight

swells up in the stomach

to a large gel within 10

to 15 minutes.

Then there is a feeling

of being FUL.

So ... Did You Eat

until You felt Ful

You'll find Yourself

with a painful

Stomach!

Buletangssalt/Seasalt with Knotted Wrack, a story about trytasting it ♥

Whenever I'm trytasting a new spice I prefere to do it on fried eegs. It gives a perfect opportunity to judge the taste.
Here I'm trytasting a householdsalt made of granuled Knotted Wrack and seasalt.

Jeg foretrækker at gøre det på spejlæg, når jeg skal prøvesmage et nyt krydderi. Her er det et tangsalt, bestående af granuleret Buletang og havsalt. Hønseæggene giver en optimal klangbund for at kunne vurdere smagen.

This householdsalt has a perfect taste. One wouldn't know it was with Seaweed if one wasn't told. Used in all kind of homemade food the Seaweed gives a good part of the daily needed nutrition for the cells ♥

Buletangssaltet smager udmærket. Hvis ikke man vidste, der er tang i, ville man heller ikke tænke over det. Bruger man saltet i hverdagen i mad man selv laver, bidrager det i stor udstrækning til at cellerne får de for dem fornødne næringsstoffer over en bred kam ♥

Selling Seaweed to NOMA = Tang salg til NOrdisk MAd

This is the seaweed I've sold to noma today, thanks to its texture and nice looking surface :-)

Fejre Dagen for Lysets Tilbagevendelse med Hav Vindruer fra Viet Nam???

Jeg har brugt hele dagen på at teste på min krop, hvordan det er at arbejde med Hav Vindruer fra Viet Nam i husholdningen og hvordan de virker på kroppens velvære og vitalitet ♥

Min test begyndte med at bløde Hav Vindruerne op.
Det er fuldkomment vildt at se hvordan en lille bitte meget tung pakke bløder op til noget, der fylder en hel lille skål ... med isvand, som anbefalet af min vietnamesiske tang veninde Fiona. 
Jeg fandt ud af, det lige som med meget andet god tang er sådan, det er rigtigt godt at ruske det blidt i vandet, således at eventuelle bitte små sandkorn drysser ned på bunden.
Det er et godt gammelt råd med tang, der oftest stod på poserne engang ;-)
Det er fortsat klogt at holde sig denne anbefaling for øje og sind :-)
Selv om der dog også findes tang, man ikke behøver at tjekke så nidkært ;-)
Mit første måltid med Hav Vindruer var en betagelse af hvor smukke, de er.
Jeg havde smurt et stykke fuldkorns rugbrød med Buletangsfedt, lagt skiver af VELLAGRET OST fra Tistrup Mejeri på, kogte kartoffel skiver fra aftenen før, et blødkogt æg og så stykkerne af Hav Vindruer.

Her fotograferer jeg min portionsanretning ... på hovedbilledet ... fra siden, således der er focus på Hav Vindruerne. 
Det er vores aftensmad, jeg havde lavet. 
Det bygger sådan set på tanken om Solen, Smileyen, der nu vil vende tilbage og give os mere og mere lys dagligt, indtil det topper til Solhvervet til sommer.
Jeg har brugt pigeon æbler, 
blancheret rosenkål, 
blødkogt æg, 
en lille rest af kogt Økologisk Perlespelt, 
lidt af vores Strand Hyben Kompot med grønlandsk Buletang, 
Mandarin stykker, 
skiver af Syltet Ingefær 
og en dressing, jeg havde givet mig god tid til i begyndelsen.
Dressingen er Rapsolie, 
lidt Æblecider Eddike, 
vrid af Tangsalt på Ishavstang, 
nogle drys færdigkværnet Blandingspeber, 
et par dråber citronsaft fra citrondåsen i køleskabet og ganske lidt af det søde Jordbærsirup med knust chili fra Samsø Landkøkken. 
Rørt mange gange med cirkulerende bevægelser :-)

Focuserer her skarpt på Hav Vindruerne oven på det blødkogte Æg.
Nå hvordan virker den tang så på mig?
Hæ Hæ og Ho Ho. (slår en skraldlatter op)
- En perfekt meget langvarig mætheds fornemmelse
- total Blodsukker afbalancering
- PH-værdien i kroppen er klart overvejende basisk/i balance til at holde væksten af parasitter, svampe, med videre nede
- Arbejdsenergien er så høj, det er lige før jeg efterspørger at blive fikseret, for ej at danse vildt og voldsomt rundt i rigtigt mange timer
- Dopamin niveauet er så højt oppe at ringe, enhver snert at vinterdepression er blown heavily away ♥ ♥ ♥
- Så er det at jeg bliver ydmyg ... og sender en tanke op til min allerkæreste åndelige Bedstemor Hav i hendes agtværdige Residens i Valhal:

Oh Du den ældste af vores i ♥ 'et mest inderligt Elskede ... takker dig med glædestårer i øjnene for dette sande mirakel du hver eneste, evige dag forærer os ... om blot vi vil adlyde dit Første Bud: lille bitte smule tang med i maden hver eneste, evige dag ♥ ♥ ♥ 
TAK Bedste og GODT NYTÅR!!!

Ishavstang i madsalat med bæredygtig tun

Måske er Ishavstang

verdens mindste

macroalge

(tang)

♥

Her er den blødt op i dressingen

og brugt i en grønsagssalat,

hvor der også bruges tun.

Den findes vist ikke i

indre, dansk hav,

men der er rigeligt

af den i fjæren

på den norske

vestkyst.

Jeg sejler til Bergen

i uge 26.

Jeg skal bo i en hytte

ved Utterøy

og skal blandt

andet

plukke

Ishavstang

♥

Pluk tang i Irland og lav mad med det

Var det noget at holde en helt ekstraordinær sommerferie?

Det er den 25. og 26. juli 2013.

Plukke tang sammen med

irske Prannie Rhatigan,

lave mad med det,

få serveret gourmetmad

med tang i,

bo luksuriøst på et

mondænt, irsk gods

og andet godt.

Læs nærmere her:

http://www.prannie.com/index.php?pagid=seaweed-days

Billedet er fra Prannies bog:

Irish SEAWEED KITCHEN

♥

Why am I in love with Seagreens?

I've got severel good reasons to be in love with the english company Seagreens :-)

1: They are focused at the fact the seaweeds of the family Fucus are the best for a westener, who have not had seaweed with him eversince the time of the vikings.

2: Seagreens do not only deliver best quality seaweed to eat, they even have a library where medical practioners can look through the alphabet what their product have to offer based on science to this and that serious diesease.

3: There are good cooperation with Government, Scientists at Sheffield Hallam University, Dr Natasja Campbell-Mcbride, - and whom do I know else?

I think from the buttom of my heart we in the kingdom of Denmark ought to be very well inspired by this, all of us here i Denmark, who some how work together creating the scenery, seaweed is something commonly used in modern western mans daily food for all the good gifts it gives to us from most beloved Grandmother Ocean who is our original giver of good life in wellbeing and supreme vitality :-)

Hvad er tangs rette navn?

Tang som navn på noget man kan finde på at putte ganske lidt af i sin mad er på en måde et møjord i en digital verden, hvor amerikansk sprogbrug først er begyndt at opdage at tang er = seaweed. Havukrudt siger os ingenting på dansk, hvilket weed er når det kommer fra havet.

På dansk bliver det meste i søgesammenhæng hvad angår tang relateret til begrebet tænger: En eller anden form for redskab, man bruger i madlavningen eller inden for al mulig anden håndværk.
En sukkertang, en spagettitang, en knibtang, en rørtang og hvad ved jeg...

I endnu højere grad bliver det relateret til et mellem- eller efternavn. Det er fuldkomment grænseoverskridende så mange mennesker der hedder Tang på en eller anden måde. Man kan undre sig over det har så mægtig en udbredelse, taget i betragtning varianten af det man kan bruge i kosten som en slags havgrønsag har været så ringeagtet i århundreder i vesten, som tilfældet har været.
Jeg så en underfundig forklaring en dag på den gode grund til at bære Tang som et navn. Den var: Det karakteriserer personer med et unikt handelstalent.
Jo jo. Why not?

Da jeg for en del år siden havde en anden populær blog, opfandt jeg begrebet havtang for at opnå søgeresultater, der handler om spiselig tang, man selv kan plukke ved stenstrandene. Ordet er blevet så vidt ophøjet til dansk lov, det er afsat som domæne af Knud Larsens firma: http://havtang.dk/
Så kan ingen andre bruge det navn uden at krænke hans ophavsret, hvilket er mere end dumt at gøre.

Søren Espersen har opfundet begrebet spisetang. 
Den er også god og afsat.
Hmmm... Men et eller andet sted er det jo også en tang man bruger til at spise med, i stedet for noget man spiser, sammen med den anden gode mad :-)

I nutiden taler jeg selv om spiselig tang for at sætte en tyk streg under, det er en ingrediens vi bruger i maden, snarere end et værktøj vi bruger i madlavningen.

Hmmm... Havde de virkelig ingen tænger at gøre med i stenalderen, da det danske navn for spiselig tang blev opfundet, for at kunne udpege rette ting ved rette navn?????????
Hmmm... Nok ik'...

Måske er det ej så ringe endda det ord de i årtier har brugt i USA for spiselig havtang: Havgrønsager = Sea Vegetables.

De to ældste firmaer i Nordamerika har bygget deres firmanavn op over hver sin variant af havets grønsager :-)

Mendocino Sea Vegetable Company: http://www.seaweed.net/ og
Maine Coast Sea Vegetables: https://www.seaveg.com/shop/

Det spiselige tang på billedet er

Postelsia palmaeformis

fra nordcalifornien.

I daglig omtale Seapalm.

Call for attention given to Seaweed

Using seaweed in the human consumption is still in the west very much a personal question, when it comes to local handpicked seaweed:

Dare I do it, or don't I?

There is still so many things not documented yet as deep as they ought to be for everyone to fell safe, digesting the stuff regularly.

Is there too much iodine in it?
Is it polutioned with dioxin and other heavy metals?
Is it sufferering from too many nutrients?

I'm giving a call to the whole Society of University involved Folks, Folks knowing Seaweed by heart because of working regularly with it
and Folks who wants to invest money in the needed research to be done.

There is necessary research needed to be done and at the moment
it's not being done :-(

Strength of a Viking - Where Did He Get It?

It's known The Weed From The Sea was an everyday little part of daily diet among my ancestors, the Vikings to whom I owe the spelling of my very name.

Doubt have been formulated it should actually be pure truth seaweed actually was a well integrated part of everyday food for as long back to the time of our earliest ancestors living in the time before the last Iceage up in Europe untill the end of the time of the Vikings a thousandth of years ago.

How can One measure these realities or if they arn't?

Hmmm...

It's all a matter of physical and psychological wellbeing :-)
Living like that becoming more than a hundred years old
was actually Heaven at Earth for Mankind :-)

Unfortunately it's impossible to be aware of the inner content of the truth I'm talking about, thinking seaweed is nothing but disgusting, poor mans food only to be consumed when absolutely nothing else is available.
Thus the mind have no access at all to grap the very idea and the whole concept of it :-(

These days my ancestors are mostly thought of as extremely violent and brutal beasts, better dead than alive.
Some have worshipped them for this but this is not my aim with this article.

Forgotten it is my ancestors were the very creators of a worldwide trading Impire based on peaceful coexcistence based on the best of the good old virtues.
DK is still today upholding this tradition with ships carrying load all over the oceans of the entire world.

Even more forgotten it is what it's like to be in heaven at earth thanks to mostly seaweed in the dayli meals. Today in DK it's such an disaster of human diseases folks even thinking of it as something natural that has to be like this...

Hmmm... All of you people suffering for good on purpose.
I'm inviting all of you to come back to the very state it is experiencing fullgrown vitality psycholigically and organical wellbeing.

All it takes is to reintegrate seaweed in your daily diet nor what so ever you prefere to eat!

Amen

Cute english radioprogram about seaweed :-)

Seaweed Professor Ole G. Mouritsen has been kind to send me link to this very cute seaweed broadcast from BBC Radio 4:

http://www.bbc.co.uk/programmes/b01h2kvg

Ole is participating himself talking about seaweed and the umami taste ;-)

At the picture are the seaweedharvesters Ellen Brinch Jørgensen and Mica Kerkdijk :-) carrying heavy load of seaweed harvest.

Tang Tare Tång og Tång Tare Tang

I got a vision right now. What I see in front of me is a movement among us Nordic people harvesting our own seaweed to eat, thus again becoming part of this our ancient practise with roots back to our paleolithic ancestors, maintained and uphold by most the rest of the populations living at our beautiful planet Earth. Why we let the tradition behind for some thousandth years is only important looking at the issue, we as populations are quiet extremly wounded at the moment, having forgotten about what seaweed gives to ordinary health and vitality. Maybe the surname of this woundedness is to think and fell seaweed as the most disgusting there could ever be.
Only one here up in the north that was thinking of seaweed as such an disgusting thing a thousandth years ago, was the catholic church who had lived with us for many hundred years peacefully. How they managed to turn a seaweed and other wild herbs loving people into someone that shatters with fear hearing of these things, is an indeed awfull story to be told.
Hvad den katolske kirke betragtede som djævleyngel i form af hekse og trolde, var mennesker der med stolthed besad den ældgamle lægevidenskabelige viden om urter og tang. De gamle shamanmænd og -kvinder. Disse mennesker blev fra 11-hundredetallet helt op til 16-hundredetallet forfulgt, arresteret, bragt for inkvisisatoren, tortureret på det grusomste og henrettet på de mest lidelsesfulde måder.
Whom the catolic church was considering being broad of the devil were women and men proud to be upholding ancient knowledge of the herbs and seaweeds for the science of human wellbeing.
Shaman. Medicinwomen and -men.
500 years with this madness made all the rest of the folks think of wild herbs and seaweeds as something in particularly not nice in any way to be involved with. The whole subject was actually being put away into the deepest area of the common consciousness as something extremely horrible to even think of. In stead the wisdom of the catolic church was at the scene: Eat your white bread with italian wheet every morning and be Gods lovely child thus. Hmmm.....
Of course our ancient wisdom has survived hidden in old books, textures and in people practising it secretly.
These days the Pope recently, historically seen, have expressed his deep regret his church performed this brutal killing of the leading persons of our ancient culture, with its own religion.
New times are here and the wisdom of what seaweed has to offer to human wellbeing and vitality is blooming again just like that. I am happy people acknowledge I'm representing not only our ancient seaweedknowledge but also new results from modern science. The latter is walking in the good foodsteps of the first at the issue knowing seaweed has some quite extradinary good gifts to give to mankind  :-)