Best dried seafood & nori according to redditors

• A sharp knife.
  
  

• A rice cooker (depending on the size of your household).
  
  

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  • Makisu.
    
    
• • -
    

• A good strainer for washing the rice (NO SOAP!).
  
  

• • -
    
    
  • Geta (name taken from traditional Japanese sandal).
    
    
    
• • • 
      
      
  • [Short grain white rice.]
    (http://www.amazon.com/Shirakiku-Sushi-Rice-Japanese-style/dp/B000FJLXHU/)
    
    ---
    
    

• Rice wine vinegar.
  
  
  

• Brown rice syrup.
  
  

• Nori.
  
  

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• Soy sauce, pickled ginger, and wasabi.
  
  

• • -
    

• Cucumber, Daikon, or Potatoes to practice this with you sharp knife: http://www.youtube.com/watch?v=eC7EUa-S_qs
  
  

I have three ideas to try:

1. people who have eating disorders often use food as a way to cope with another form of stress or emotional trauma. Have self compassion and realize it's just your body trying to cope.
   
   
2. Replace carbs like bread and processed foods with fresh fruit. It will satisfy or otherwise reshape your craving over time, and it is very healthy. Have a smoothie every morning-- I make one with bananas, strawberries, frozen wild blueberries, orange juice, and cilantro every morning that I love.
   
   
3. if you crave things like salt, try getting them from vegetable sources. Eat spinach and celery, which are very high in mineral salts. Might not immediately satisfy your craving, but over time your body will learn what it does for you and will begin to want it and want the other foods less.
   
   Also, do you supplement with a b12? This brand is good because it has both methylcobalamin and adenosylcobalamin, and no additives.
   
   An easy way to get iodine is to put some dulse flakes in your smoothie-- I do two tablespoons.
   
   

My easiest sandwich is simply a cheesewich -- meat between two slices of cheese. But sometimes I'll add horseradish, diced onions, and tomatoes. If I want a hot sandwich, I'll use some Lavash bread outside the cheese slices.

Otherwise, what I use for bread depends on use and convenience:

• Joseph's Lavash Bread
  
• Lettuce leaves and low carb tortillas work as wraps
  
• I use Ke-Dough for buns.
  
• Protein powder bread
  
• Quick microwave bread works for burgers. In rectangular cookware, OK for hot dogs.
  
• Cheesebuns
  
• Soy wrappers work well for hot dogs, but also usable for burgers.
  
• Headbanger's Kitchen flatbread
  
  I've tried both the ThinSlim and Great Low Carb Bread Company baked items. They're OK, but as noted, expensive, and filled with a lot of fiber. I always feel bloated and uncomfortable afterwards.

https://www.amazon.com/Nagatanien-Ochazuke-Nori-1-69-Ounce-Units/dp/B001AYD7BO?th=1

Sounds like instant ochazuke powder

Nori?

I've used this recipe for the filling (minus mushrooms because I don't like them, I add extra meat in it's place)

https://www.epicurious.com/recipes/food/views/gyoza-japanese-dumplings-56390033


Make sure you get all the liquid out of the shredded cabbage that you can. Also, traditional dumplings would have Chinese chives, which are more similar to our green onion than our chives. You can go to most asian food stores and buy Chinese chives if you want, but I've used green onions before and thought they were great.


For the wrapper, I've used steamed cabbage leaves. Gently peel away the leaves off a cabbage without tearing them, put them in a steamer basket over boiling water until they are soft and pliable. Fill with meat mixure, wrap the leaf around it, cook in a skillet with oil until browned on both sides, keeping them smaller will make sure the meat is cooked through when the cabbage leaf is crisp. The cabbage leaves work really well and get crispy in the pan. Not quite as good as regular wrappers, but excellent. I've seen these wrappers suggested before but haven't tried them myself yet, they're on my list to try though: https://www.amazon.com/Yama-Moto-Assorted-Wrapper-Sheet/dp/B001LNT4F2/ref=as_li_ss_tl?s=grocery&ie=UTF8&qid=1547243442&sr=1-8&keywords=Yamamotoyama+soy&linkCode=sl1&tag=lowcarbasia02-20&linkId=aedd9eb046f4852bac328013c5a13f97

Seaweed, it's fiber, so it can fill you up, https://www.amazon.com/Nagai-Deluxe-Sushi-Nori-Count/dp/B007U29UYS/ref=zg_bs_7000787011_1?_encoding=UTF8&refRID=46E0TK0E026NXWWXNMX8&th=1

If you have access to a microwave, popcorn, you can make your own ready to pop bags with paper bags, popcorn, and staples. Staples aren't enough metal to react with a microwave. Lots of fiber and hot, and also a activity if you're bored.

I'm confused. I don't see anywhere in your link where it's 8g carbs per sheet. It says 1g per sheet. This one also says it's 1-2g per sheet. https://www.amazon.com/Yama-Moto-Assorted-Wrapper-Sheet/dp/B001LNT4F2

I've never even heard of this til now, but looking at it it seems reasonable to me. Unless I'm reading something wrong, you respond to people in kind of a rude way when you may not be fully informed.

I have some recent experience with a micro aquaponics setup. I was asked to discuss aquaponics at a community preparedness fair about 5 months ago, and I wanted to be able to show off a small-scale system to give people a visual explanation of aquaponics.

I used a 5-gallon water bottle, like you might find in the water cooler at your office. I cut the top of the bottle off and turned it into a growing tray for my clay media. The bottom of the bottle became the fish tank. Here's an image from the blueprints I handed out. The system was great to show off aquaponics, but I didn't love it afterwards.

So here's what I learned:

• The old maxim used in aquaponics that says "The more water in your system, the more stable it will be" is absolutely correct. My system had so little water in it that there was no buffer, and the whole system could be thrown out of balance very quickly. My total system size was about 3.5 gallons.
  
• I had 2 koi-style goldfish in my micro system, and that was too much. Those guys get big quickly.
  
• It took so long to get the nitrogen cycle right that I killed a lot of plants at first. I was growing herbs like basil, lemon balm, mint and ornamental peppers. I managed to kill all of of them within 2 weeks because there just wasn't enough food for the plants in that little system. I could have gotten around this if I'd run the system for a few weeks with some liquid fertilizer (like Maxicrop/SeaSol) however it turns water black very quickly and I needed the system to show off at the fair, so I skipped that. But my advice is to run it with a few drops of that without fish for a week before adding any plants. You might need to cycle out a portion of that water before adding fish, too.
  
• I was clearly growing too many plants, but once again that was for show at the fair. The plants were definitely nutrient-starved for a long time.
  
• I would say "test your water" to get the nitrogen balance right, but it is so volatile with that small amount of water that it didn't help me at all.
  
• The fish did great, despite all the trouble I had with the plants. I decommissioned the system 2 weeks ago and moved the fish to a proper fish tank. There was a period there where my pH levels got out of whack and I had to replace water in the system for fear of hurting the fish, but I probably could have left them in somewhat dirty water and they would have done fine. I'm like you, though - I wanted the fish to be happy and healthy.
  
• I found that the traditional 15 minutes-per-hour flood/drain system was way too much water for my plants and grow media combination. 15 minutes per every 2 hours probably worked better for me.
  
  What I would do differently if I did it again:
  
  
• Stick to 1 goldfish or betta instead of 2.
  
• Use smaller grow media. I used hydroton/expanded clay pebbles, but that was very big given how small the growing tray was. In a system as small as the one you describe, I'd probably stick to plain old fish tank rocks. The plant roots would be able to penetrate that just fine and it would look better in an ornamental system.
  
• Like you, I'd look for a plant that did better with shallow roots. I think most herbs would work OK, but I would need to find something better than what I used (which was all for looks). I don't think an inch of growing media will work for any plant - try at least 3.
  
• As mentioned before, I would run the system with a few drops of liquid fertilizer for a few days to establish the bacteria better before adding plants, and then run it for a few weeks before adding fish.
  
• I would consider buying a system rather than building one. I can suggest a few places that do it better than I could, and when costs were all considered at the end of my project their systems would last longer and be prettier than anything I built myself.
  
  I think you should consider trying to make a system no smaller than 4 gallons, for a few reasons. First, balancing the system is near impossible with that little amount of water. Just the amount you lose to evaporation will throw the system out of balance. And Second, the fish needs a fair bit of water to swim. When you flood and drain the system, you're removing a fair percentage of water from the fish tank, and you can't risk your fish's life each time by removing so much of that water.
  
  Let me know if I can answer any other questions for you!
  

I really really really REALLY REALLY REALLY hate the word "frankenfood"

Just because it's weird to you doesn't mean it is actually weird. There is nothing "franken" about them. And we only think the foods we eat are normal because we are raised with them. If we were raised with the kind of delicious keto bread I make (please allow me to rep the greatest low carb bread recipe ever, because it does live up to the hype) we would think that bread made out of vital wheat gluten, oat fiber and flaxseed meal was normal, and bread made out of all-purpose flour was weird.

An example of this is shirataki pasta. We all find it so bizarre, but it's not a "frankenfood." Shirataki pasta is actually eaten in Japan. Or my favorite low carb pasta alternative, kelp noodles, which are a Korean fare. I find it incredibly arrogant to think that just because something is strange to you, it's strange in general.

http://www.amazon.com/gp/aw/d/B00CPQ1C54?pc_redir=1412917930&robot_redir=1

These are pretty much zero calorie and actually taste pretty good.

Great cookbook: https://smile.amazon.com/Feed-Zone-Portables-Cookbook-Go/dp/1937715000/ref=sr_1_1?ie=UTF8&qid=1518626414&sr=8-1&keywords=feed+zone+portables

I bring fig bars, or if I’m going on a trail I pack a peanut butter sandwich. (I don’t generally eat them because they come in around 450 calories so I have to really feel it’s worthwhile.)

I also really love onigiri with pork floss inside the rice. https://www.amazon.com/Onigiri-Rice-Seaweed-Wrappers-Sushi/dp/B004O3LKEO

Shirataki noodles are just weird and unpleasant in texture to me. Tried cooking them several times, using the pan fry or dry fry whatever it is called. Don't like them. Sorry :(

I prefer kelp noodles for very low calorie prepackaged noodles. Bonus to kelp noodles they can be eaten raw (crunchy) or cooked (soft). 6 calories per 4 oz, this brand http://www.amazon.com/Sea-Tangle-Noodle-Kelp-Noodles/dp/B00CPQ1C54

dashi powder is pretty cheap. I would also reccomend purchasing dried wakame seaweed, which you just have to rehydrate in water for 5 minutes and rinse under the sink a couple times. I purchased a bag like the one in the link for 2 dollars and it rehydrates into HUGE amounts of edible seaweed to add to your soup- very, very affordable, probably costs 1 cent/serving extra.

I have a kit for Korean onigiri, like this one https://www.amazon.com/dp/B004O3LKEO/ref=cm_sw_r_sms_awd_d_IVPMxb9AXJ0A8
It has a triangular mold that doesn't have a bottom and a push plate. It is so mush easier to make onigiri with this one! (I had a Japanese onigiri mold too, this one is easier to use and clean)

> was ignorant and unaware of how to remedy her issues. But now, I'm back with a vengeance.

theres no nutrients in that mix which is fine for the first 2 weeks. have you thought if you want to go bottle vs organic? you might want to add one or all of these later: kelp meal/, kelp extract(trace minerals), oyster shell (calcium/chitin/), neem meal(integrated pest managment and nitrogen, gypsum (sulfur), dr earths organic fertilizer..
PHEW that was a lot of links. If you had to pick two id go with dr earths fertilizer with the liquid kelp and some quality compost preferrably local but this is good in a pinch.

theres bottle organics with biobizz thats not too expensive. they have a starter pack for $25.

by the way if you are having issues with PH you may or may not want to add a teaspoon or two of dolomite lime. this brings PH up to 7.0 as it is alkaline. this is good for PEAT based mixes as peat is acidic at about 5.5-6.0.

Since we all love videos heres one thing to take a look at

if you want to go bottle fox farms trio is popular or you can use pure blend pro grow/ bloom.

its japanese! usually for breakfast, and a dead given if you have cold leftover rice; they sell packages that have dried seaweed, tea flakes, and crackers and you can get different kinds so i like ones with salmon. (the dried packs are basically furikake with tea flakes in it) so you pour that mix onto rice, then pour hot water over it and you basically get tea soup! its super filing because of the green tea aspect but you can imagine with the rice its not a very low carb option, so that's why i like it with cauliflower

It's good stuff. This is what I eat.

Every night I have a base of either quinoa or rice, prepared in my rice cooker with various vegetables and spices. If rice, I'll roll it up with nori for homemade veggie rolls.

With dinner I have a 12 ounce glass of water with two tablespoons of flax and one tablespoon of chia.

I buy my pinto beans and black beans loose in bulk at the local grocery store when picking up my vegetables, usually around 5 or 6 pounds of each at a time.

Cumin, garlic powder, tahini, and dry garbanzo beans go for a good homemade hummus in a food processor. Needs a fresh lemon or two squeezed into the tahini. Original recipe had olive oil and salt, I leave out the oil entirely and either cut the salt down to a dash or none at all.

I keep oats and almond meal on hand to make pdb cookies with the same food processor, just add a banana or two, cinnamon, nutmeg, almond butter, and raisins if you like. The original recipe called for dates and I said eat me I'm doing raisins.

I got peppermint in bulk to make tea with, both by itself as well as mixing with chamomile, mugwort, etc.

I keep almost all of the above in these convenient cereal containers to both extend shelf life, shelf space, and remove any branding or advertising. Mason jars are also awesome!

Don't forget you can dehydrate your own food as well!

Edit: I don't work for Amazon, I just live no-car and order like this to survive!

I use kelp noodles instead of spaghetti. Great under Alfredo or bolognese sauce. Also good cold in salads.

These are awesome. Thanks!

A real quick and easy chicken "noodle" soup recipe is what I did for lunch last week:

• 1 can chicken broth
  
• 1 can water
  
• A bunch Italian spices of your choosing
  
• 1 chicken thigh
  
• 6 ounces kelp noodles (like $2.29 at Whole Foods)
  
  Bring the liquid/spices to a boil, drop in the chicken thigh, and boil/simmer for a while. Take out the chicken when it's about done, then pull it apart and throw it all back in. Throw in the noodles, simmer a little more, and you're done.

I buy quite a lot from Amazon since I live in a rural area with limited access to paleo friendly stores.

Kelp Noodles

Nogii Bars

Cocconut Oil

Fish Sauce

Cacao Powder

Epic Bars

Almond Flour

Kale Chips

Ghee

Note: Not all are subscribe and save

Was going to post this. Here is a link to what epheron is talking about on amazon: http://www.amazon.com/Yama-Moto-Assorted-Wrapper-Sheet/dp/B001LNT4F2/ref=sr_1_2?ie=UTF8&qid=1310410484&sr=8-2

Not sure if it would fit or not but I came across kelp noodles. These are what I use, when they are used for a cold salad they are crunchy but when you heat them up they are closer to a glass noodle texture.

Yeah! You can even order them on amazon and it comes with the mold !

https://www.amazon.com/Onigiri-Rice-Seaweed-Wrappers-Sushi/dp/B004O3LKEO

This stuff?

I know there's a version with iron, but I haven't been able to find any.

Miso & Dashi open up a world of affordable healthy soup options. Dried seaweed is also stupid cheap and essential to good Miso.

I've been feeding at every watering (about once a week) Foliage-Pro diluted by half the recommended dosage, and Maxicrop Liquid Seaweed diluted by a quarter recommended dosage every other week since most of my succulents are young and I want to promote root growth and I was told kelp extract does exactly that. I'm still new to the gritty mix, so I'll adjust according to how the plants respond. I've bought a TDS tester to make sure I don't burn the plants by being too enthusiastic about the fertilzer.

Yea that's not advised. You are aiming for those numbers in your soil, if you don't know what your soil has then you can't really aim there, and there is a fair amount of chemistry and biology that goes on in managing nutrient depletion and replenishment in crop science.

Trust the pros at Fox Farms - Grow Big is an excellent general feed nutrient for a wide variety of plants, including hops. Also Maxicrop - Liquid Seaweed. You can probably find both of these, or something very similar, at your nearest hydro/specialty gardening store. I wouldn't use amazon unless you don't have one of those nearby. When you get them just follow their instructions on the bottle for a light feed, and I would feed every time or every other time you water. Which would come out to about once weekly, weakly :)

Also wanted to make sure you saw my edit above:

>Ed: for some reason they gave those nutes in the slide in weird order. Nutes are given in N-P-K, Nitrogen Phosphorous Potassium. So if they need 3% nitrogen, .5% phosphorous, and 2% potassium you are really looking for 3-.5-2. That might explain something as well, if you are using 3-2-.5 fertilizer, you are giving 4x as much phosphorous and 1/4 as much potassium as is recommended. Let me find a better article, those slides are not the greatest

Kelp noodles https://www.amazon.com/Sea-Tangle-Noodle-Kelp-Noodles/dp/B00CPQ1C54#immersive-view_1491436102374

veggie fusilli -cooked - 2 cups (2 servings)

1 sous-vide chicken breast- 2 hours at 150 - I seasoned with oranges, ponzu sauce, gochujang, black pepper, shallots,

2 tbsp Japanese Mayo (kewpie - Wegmans carries it, as well as Asian markets)

2 tbsp milk

sesame seeds

cucumbers

scallions

thai basil

1 hardboiled egg, diced up

celery

black pepper

furikaki umemboshi amazon link - (cheaper at Wegmans or local market)

​

Mix everything and season to taste with umemboshi and pepper. add additional mayo/milk if it is not binding well.

https://www.amazon.com/Nagai-Deluxe-Sushi-Nori-Count/dp/B007U29UYS

Nori!

They don't look too bad at all! You can buy a kit that has a mold and also will wrap your onigiri perfectly, but by hand is fine too. Do you watch TabiEats? They are really great and also post here, they have a video on how to make onigiri: https://youtu.be/Uug0oNO-S1U

I nominate /u/writeandknow for being so positive and creative! I recommend one of the rings that they have in their wishlist!

As for what I would want, I don't know. Wolfenstein: The Old Blood has a used Prime option or there's always some nori?

I just looked it up and there's a couple more articles interviewing the people who made it.

I saw some of it on Amazon but it looks like there's shell bits that can get into those. Other than the shells it looks like its well received.

I generally make a chicken stock of what ever. I've gone simple(just chicken) or complex (Chicken, onion, garlic, carrot, green onion, whatever else you feel like). I took this Serious Eats recipe and stole the broth for a heavier/darker chicken broth. It was a great place to start with a nice friendly chicken broth recipe. edit: it's gonna get smoky so air it out

I've made double soups dashi and chicken broth. Dashi powder can be bought on amazon or you can get the kombu and katsuobushi on amazon. Niboshi I've ordered off amazon but it still hasn't come in yet.

Everything else can be found in my regular grocery store that I've seen. Noodles in the asian/international aisle. I like doing pork loin or chicken breast that has been sous vide for the meat. Green onions, collard greens, broccoli, bamboo shoots(I buy in bulk when I see them available at the store), eggs, spinach, corn, what ever else you have available.

I live in Texas so I'm working on trying to make a sopa de lima ramen or a pozole ramen. It's coming along slowly. Adapt your ramen recipe to suit what is available around you.

I actually got my pack at Wegmans, I bought the last they had! I didn't look at the price of them cause I got so excited... But next time I go I'll make sure to look. I also picked up a bag of Kelp noodles. I don't know if anyone has tried them, I haven't made them yet. Have you ever heard of them? I'll try to find a link to show you.

Edit: They're kinda like these

The kind I had is actually quite different. It's more like a clear glass noodle. I had it at a vegan restaurant, but below is a link to a bag from Amazon so you can see what it looks like. It didn't really taste like much on it's own; just took on the flavor of everything else.

https://www.amazon.com/Sea-Tangle-Kelp-Noodles-Pack/dp/B00B7CTDPS/ref=sr_1_1_a_it?ie=UTF8&qid=1510011397&sr=8-1&keywords=sea%2Bkelp%2Bnoodles&th=1

Yeah for sure. I use this wakame. I rehydrate then drain squeezing out any extra liquid. Wakame is pretty mild, but I don't want the bread to be briney, I'm looking more for umami. I use 70g of rehydrated seaweed.

For my flour percentage, I do 82% bread flour to 18% rye flour (I like to use Bob's Mill Dark Rye). You can do more rye, but for me this is the perfect balance with the seaweed.

I'm planning on making some this weekend, so I'll be sure to get a good photo and post it so you can check the bread out. This bread is so incredible with eggs or to make avocado toast. Sometimes I simply toast it with butter and sea salt.

Here are the items i found that i cant get local. Any good/bad items or alternate options you would suggest?

> Mirin

Kikkoman Aji-Mirin

>Dashi

Ajinomoto - Hon Dashi

>Miso Paste

Shiro Miso Paste

>Gochujang

Sunchang Gochujang

>Kombu/Wakame/Nori (sea weed)

Welpac Dashi Kombu

Wel-Pac - Fueru Wakame

Nagai Deluxe Sushi Nori

>Furikake

JFC - Seto Fumi Furikake

>Bonito Flakes

Japanese Bonito Flakes

napa cabbage (also sometimes called chinese cabbage), frozen mixed seafood, japanese mayo (for the spicy korean stuff), spinach, fish balls, meatballs (frozen italian meatballs are great), fish cakes, furikake, mushrooms, browned ground pork/beef, preserved duck egg, soy egg...

also, yamamotoyama snacking seaweed! it comes in teriyaki and spicy flavors. i found this pack of 6 jars on amazon. the package i buy is a red bag and it has a resealable top, and the front has a cute cartoon japanese boy telling you all the ways you can eat it. the stuff is honestly amazing on literally everything asian. congee, rice, ramen, udon, soup, etc.

Amazon has them 3 for $15 but I found them at the Asian market for about $2 a bag

https://www.amazon.com/dp/B00B7CTDPS/ref=cm_sw_r_cp_api_SUx0xb8RPZD8J

I shall hook you up then (I heart amazon):

shrimp chips. These you fry up yourself, but they are super good! Use very hot oil (I use grapeseed, but you can use your favorite), and they cook really fast, like 3 seconds! Fry just a few at a time unless you have a fancy fryer basket.

dried seaweed. I eat these suckers right out of the package, but you can tear them up and top stuff like noodles or soups with them too.

dried squid. These are addictive, they come in a non-spicy version too.

This stuff probably has a ton of salt and probably msg too, but I'm not allergic to msg and I love the stuff.

[These are not referral links]

YEA!

They have them at Whole Foods, although they are a bit expensive around $4-$5 but man do they hit the spot when it comes to noodles.

Best advice I can give you is that if you want them without the crunchy/snap that they have, you gotta make sure you saute them in a sauce, preferably that has a mixture of fat and water in it.

They have them at my local hippy grocery store. Just did a quick search on amazon...you can get them there too :) Sea Tangle - Kelp Noodles - 3 Pack - 12 oz. each https://www.amazon.com/dp/B00B7CTDPS/ref=cm_sw_r_cp_api_im9wzbF85EPCG

A little late but soy wrapper?

Organic nori on Amazon with prime! A lot cheaper than what I found even at Kroger and non-organic: http://www.amazon.com/dp/B00I01ZXYE/ref=sr_ph?ie=UTF8&qid=1418094907&sr=1&keywords=organic+nori

I like using these Kelp Noodles. Whole Foods carries them in my area. Rinse well then cook. I use them in my coconut curries or chicken soup. I think they work best when cooked with some liquid. My mother-in-law tried eating them raw in a salad and that didn't work out to well for her :P When cooked they are like bean thread noodles.

Hello, I am a bit late to the party but I was wondering if you can give me the weight for each ingredient in the tare? I need to order everything since nothing is available close to me.

I was wondering if those would be ok for your 7.6 litres recipe:

• http://www.amazon.ca/Japanese-Katakuchi-Iwashi-Dried-Sardines-Dashi/dp/B00GFH6Z88/ref=sr_1_1?s=grocery&ie=UTF8&qid=1421000907&sr=1-1&keywords=niboshi
  
• http://www.amazon.ca/Japanese-Rishiri-Kombu-Dashi-Medium/dp/B00K7VAZQ6/ref=sr_1_2?s=grocery&ie=UTF8&qid=1421001094&sr=1-2&keywords=kombu#productDetails
  
• http://www.amazon.ca/Tenpaku-Premium-Katsuobushi-Bonito-Flakes/dp/B00A6QVSCC/ref=sr_1_2?s=grocery&ie=UTF8&qid=1421000846&sr=1-2&keywords=bonito+flakes

Okay these are things I can basically have by Tuesday if I order in 3 hours so let me know :

Plant Success Revolution PRPSGW01 Great White, 1-Ounce https://www.amazon.ca/dp/B00A8PG6RI/ref=cm_sw_r_cp_apa_i_oOmYDb3EDPEZ8




MaxiCrop 5000 Kelp Meal, 5-Pound https://www.amazon.ca/dp/B002LUAL8S/ref=cm_sw_r_cp_apa_i_pPmYDb7P75M58


LD Carlson 6160A Calcium Carbonate (Chalk) - 1 lb. https://www.amazon.ca/dp/B00ZPVKHLQ/ref=cm_sw_r_cp_apa_i_NPmYDbKX4Q2J0
E
arthly Matters Worm Castings 1.36kg (3lbs) https://www.amazon.ca/dp/B07MF459LP/ref=cm_sw_r_cp_apa_i_cQmYDbG215J15

Try Maxicrop. My plants love it, and the fish don't seem to mind.

https://www.amazon.com/Maxicrop-Liquid-Seaweed-Kelp-Extract/dp/B000COBUQC/

Kelp noodle link for those who may not find them in a store near you.

Great looking dish, by the way.

I don't mean to hijack this thread, but has anyone tried nori as a chip like snack? Nori is the crispy green stuff that they roll sushi in. It's pretty cheap and I would think it would be similar to kale chips or roasted seaweed.

You can make your own out of dried seaweed, with a homemade dressing as well (suggestion: sesame oil, rice vinegar, tamari/soy sauce, garlic, and ginger)

http://www.amazon.com/Maxicrop-5000-Kelp-Meal-5-Pounds/dp/B002LUAL8S

Creole seasoning & lemon pepper should do it. I pan fry it, takes maybe 10 minutes. There's a lot of water in frozen tilapia to up the weight (rip off 101), so pan frying it allows it to boil off, but you'll need a bit of oil to keep it from sticking. Serve over white rice because I find it flavorful enough to support the rice with these heavy seasonings.

I also put a pinch dried seaweed in my rice sometimes before I boil it for a bit of extra flavor. They have 2oz packets of it at the better grocery stores, lasts me forever.

It is a soy paper. Just a little something different to try some time :)

Damn, that's low! I'll have to check those out, thanks. Honestly sometimes I eat just to eat and these are perfect for me

Also, I was going to order some of these. If memory serves correctly, they're about the size of 4 sticks of gum, two wide and two long. 1 calorie each. Crispy and tasty. But that's assuming you actually enjoy nori, which most people don't

But I think it's similar to this https://www.amazon.com/gp/aw/d/B005P0WOZE/ref=mp_s_a_1_1_a_it/156-7595808-6062740?ie=UTF8&qid=1481020117&sr=8-1&keywords=dulse+seaweed

Bit expensive, but I don't use that much of it, it is quite concentrated in nutrients

Try these out next time (check reviews...I don't know if this one in particular is any good, but my local sushi place uses soy paper for low-carb options):

https://www.amazon.com/gp/aw/d/B00886GG24/ref=mp_s_a_1_1_a_it?ie=UTF8&qid=1526423555&sr=8-1&keywords=soy+paper+for+sushi&dpPl=1&dpID=51nA3%2BGNeqL&ref=plSrch

Amazon is a good place to pick up keto foods to try https://www.amazon.com/gp/aw/d/B00B7CTDPS/ref=mp_s_a_1_2_a_it?ie=UTF8&qid=1525190846&sr=8-2&keywords=kelp+noodles&dpPl=1&dpID=51eMc2pk2VL&ref=plSrch

Personally I'm going to get them from netrition since I can save $ on gettingmost of my keto groceries online. If only Lindasdietdelights had
them. ww3.netrition.com/sea_tangle_kelp_noodles.html?gclid=CjwKCAjwoKDXBRAAEiwA4xnqv5iNEfTItV7Fev5gQus_SxOTsLzN5pDLtQAsVP3EDzFAqtDHwVe_whoC-_sQAvD_BwE

Places like whole foods might have them but I don't even want to know how much of an upcharge they'd do.