Casey
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CaseyParticipantI usually use kelp and dulse to make stock. Mushrooms make a good stock too, but my boyfriend is allergic to shiitakes, so we don’t use those. The dulse adds a bit of a bacony flavor. I get mine from Maine Coast Sea Vegetables. All of there seaweed is outstanding, so it is worth placing an order.
I also put onions and garlic in just about everything.
CaseyParticipantYour kitchen looks like something from a design magazine. It’s beautiful! That dumpling recipe sounds great too.
CaseyParticipantoooh, I’m so going to make puttanesca tteokbokki after seeing that arrabiatta.
CaseyParticipantI always use kelp and some dulse. The dulse adds a really good flavor to stock and it is very healthy. Just don’t use too much or it tastes of iodine.
I order mine from here. https://www.seaveg.com/shop/
I use it for a lot of other things too, and it is also good straight out of the bag :)
CaseyParticipantDepending on where in New Jersey you are you may want to go to the Ridgefield HMart. The coffee shop/bakery there sells this. It looks yummy.
CaseyParticipantYay. It tastes really meaty. I had it at Hangawi in NYC. It was excellent. I would love to make it at home and experiment with it.
CaseyParticipantYou are seriously gifted. I wish you could make my lunch ;)
CaseyParticipantOoh…sorry I put this in the wrong section.
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