OT - Ping Pat kombu

(Warning - a bit of TMI, but probably not too much for this ng. )

Pat, a while ago you posted something about a kind of seaweed called
kombu, which I gather one can get at an Asian grocery store, or maybe
at a health food store? I'm particularly interested in what you said about
it being good to put kombu into cooking legumes, because it neutralizes
whatever it is about legumes that causes gas in the eater. I made a
big batch of pea soup last week, and I suffered all week from extensive
gas. Unfortunately, when I reached the end of my tolerance for pain,
I would sometimes need to inflict some suffering on people in my general
vicinity. (Said in the spirit of "in your general direction". )

Does this really work? Because so far, the only trick I know is to
boil the legumes for 10 minutes and then to dump out the water, rinse
the legumes thoroughly and start over with fresh water. This is in
the belief that most of the chemicals that cause gas get into the water
at the beginning and there's much less of it if you do it this way.
But either that doesn't really work, or my problems would be that
much worse if I didn't do it. I'd like to have more success than that.

Oh, and I know about Beano and its ilk - not effective for me, sadly.

--
Joyce

audiophile, n:
Someone who listens to the equipment instead of the music.

On Jan 7, 7:44*pm, wrote:
(Warning - a bit of TMI, but probably not too much for this ng. )

Pat, a while ago you posted something about a kind of seaweed called
kombu, which I gather one can get at an Asian grocery store, or maybe
at a health food store? I'm particularly interested in what you said about
it being good to put kombu into cooking legumes, because it neutralizes
whatever it is about legumes that causes gas in the eater. I made a
big batch of pea soup last week, and I suffered all week from extensive
gas. Unfortunately, when I reached the end of my tolerance for pain,
I would sometimes need to inflict some suffering on people in my general
vicinity. (Said in the spirit of "in your general direction". )

Does this really work? Because so far, the only trick I know is to
boil the legumes for 10 minutes and then to dump out the water, rinse
the legumes thoroughly and start over with fresh water. This is in
the belief that most of the chemicals that cause gas get into the water
at the beginning and there's much less of it if you do it this way.
But either that doesn't really work, or my problems would be that
much worse if I didn't do it. I'd like to have more success than that.

Oh, and I know about Beano and its ilk - not effective for me, sadly.

--
Joyce

Have you tried a pinch of baking soda?

Sherry

On Jan 7, 8:44*pm, wrote:
(Warning - a bit of TMI, but probably not too much for this ng. )

Pat, a while ago you posted something about a kind of seaweed called
kombu, which I gather one can get at an Asian grocery store, or maybe
at a health food store? I'm particularly interested in what you said about
it being good to put kombu into cooking legumes, because it neutralizes
whatever it is about legumes that causes gas in the eater. I made a
big batch of pea soup last week, and I suffered all week from extensive
gas. Unfortunately, when I reached the end of my tolerance for pain,
I would sometimes need to inflict some suffering on people in my general
vicinity. (Said in the spirit of "in your general direction". )

Does this really work? Because so far, the only trick I know is to
boil the legumes for 10 minutes and then to dump out the water, rinse
the legumes thoroughly and start over with fresh water. This is in
the belief that most of the chemicals that cause gas get into the water
at the beginning and there's much less of it if you do it this way.
But either that doesn't really work, or my problems would be that
much worse if I didn't do it. I'd like to have more success than that.

Oh, and I know about Beano and its ilk - not effective for me, sadly.

--
Joyce

audiophile, n:
* * Someone who listens to the equipment instead of the music.

I remember seaweed being mentioned in Dr Oz show as quite
nutritious.
http://www.doctoroz.com/blog/mao-shi...-vegetable-sea

I am sure you can find them in Chinese grocery stores in the Bay
area.
It is likely cheaper than in health food stores.
Thanks for reminding to get some for myself..

Winnie

Pat, a while ago you posted something about a kind of seaweed called
kombu, which I gather one can get at an Asian grocery store, or maybe
at a health food store? I'm particularly interested in what you said about
it being good to put kombu into cooking legumes, because it neutralizes
whatever it is about legumes that causes gas in the eater.

I don't believe it. I went through a spell of cooking with kombu
quite a lot. Its main out-of-the-ordinary ingredients are iodine
and monosodium glutamate. Interesting flavour and texture, that's
all.

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mobile 07800 739 557 http://www.campin.me.uk Twitter: JackCampin

Sherry wrote:

On Jan 7, 7:44*pm, wrote:
(Warning - a bit of TMI, but probably not too much for this ng. )

Pat, a while ago you posted something about a kind of seaweed called
kombu, which I gather one can get at an Asian grocery store, or maybe
at a health food store? I'm particularly interested in what you said about
it being good to put kombu into cooking legumes, because it neutralizes
whatever it is about legumes that causes gas in the eater. I made a
big batch of pea soup last week, and I suffered all week from extensive
gas. Unfortunately, when I reached the end of my tolerance for pain,
I would sometimes need to inflict some suffering on people in my general
vicinity. (Said in the spirit of "in your general direction". )

Does this really work? Because so far, the only trick I know is to
boil the legumes for 10 minutes and then to dump out the water, rinse
the legumes thoroughly and start over with fresh water. This is in
the belief that most of the chemicals that cause gas get into the water
at the beginning and there's much less of it if you do it this way.
But either that doesn't really work, or my problems would be that
much worse if I didn't do it. I'd like to have more success than that.

Oh, and I know about Beano and its ilk - not effective for me, sadly.

--
Joyce

Have you tried a pinch of baking soda?

No, does that help? If so, I'll give it a try.

--
Joyce

Do not walk behind me, for I may not lead. Do not walk ahead of me,
for I may not follow. Do not walk beside me, either. Just leave me
the hell alone. -- Unknown

On Jan 8, 10:52*pm, wrote:
Sherry wrote:

* On Jan 7, 7:44*pm, wrote:
* (Warning - a bit of TMI, but probably not too much for this ng. )
*
* Pat, a while ago you posted something about a kind of seaweed called
* kombu, which I gather one can get at an Asian grocery store, or maybe
* at a health food store? I'm particularly interested in what you said about
* it being good to put kombu into cooking legumes, because it neutralizes
* whatever it is about legumes that causes gas in the eater. I made a
* big batch of pea soup last week, and I suffered all week from extensive
* gas. Unfortunately, when I reached the end of my tolerance for pain,
* I would sometimes need to inflict some suffering on people in my general
* vicinity. (Said in the spirit of "in your general direction". )
*
* Does this really work? Because so far, the only trick I know is to
* boil the legumes for 10 minutes and then to dump out the water, rinse
* the legumes thoroughly and start over with fresh water. This is in
* the belief that most of the chemicals that cause gas get into the water
* at the beginning and there's much less of it if you do it this way.
* But either that doesn't really work, or my problems would be that
* much worse if I didn't do it. I'd like to have more success than that.
*
* Oh, and I know about Beano and its ilk - not effective for me, sadly.
*
* --
* Joyce

* Have you tried a pinch of baking soda?

No, does that help? If so, I'll give it a try.

--
Joyce


Yes, it does with pinto beans. Just in case this was a wive's tale
that I've just
believed all my cooking life, I googled just to make sure, and yes,
there several
websites with the same advice, in addition to what you're already
doing-- soaking
and discarding the water.
One thing for sure, it's one of those remedies that can't hurt you!

Sherry

wrote in message
...
(Warning - a bit of TMI, but probably not too much for this ng. )

Pat, a while ago you posted something about a kind of seaweed called
kombu, which I gather one can get at an Asian grocery store, or maybe
at a health food store? I'm particularly interested in what you said about
it being good to put kombu into cooking legumes, because it neutralizes
whatever it is about legumes that causes gas in the eater. I made a
big batch of pea soup last week, and I suffered all week from extensive
gas.
#
According to a doctor, it's normal to pass gas 42 times a day just because
you swallow it from speaking.
So not to worry ;-)

Tweed

On Sun, 15 Jan 2012 01:36:45 -0000, "Christina Websell"
wrote:
wrote in message
...
(Warning - a bit of TMI, but probably not too much for this ng. )

Pat, a while ago you posted something about a kind of seaweed called
kombu, which I gather one can get at an Asian grocery store, or maybe
at a health food store? I'm particularly interested in what you said about
it being good to put kombu into cooking legumes, because it neutralizes
whatever it is about legumes that causes gas in the eater. I made a
big batch of pea soup last week, and I suffered all week from extensive
gas.
#
According to a doctor, it's normal to pass gas 42 times a day just because
you swallow it from speaking.
So not to worry ;-)

That means Joyce will be cured if she switches to sign language and email?

Takayuki wrote:

On Sun, 15 Jan 2012 01:36:45 -0000, "Christina Websell"
wrote:
wrote in message
.. .
(Warning - a bit of TMI, but probably not too much for this ng. )

Pat, a while ago you posted something about a kind of seaweed called
kombu, which I gather one can get at an Asian grocery store, or maybe
at a health food store? I'm particularly interested in what you said about
it being good to put kombu into cooking legumes, because it neutralizes
whatever it is about legumes that causes gas in the eater. I made a
big batch of pea soup last week, and I suffered all week from extensive
gas.
#
According to a doctor, it's normal to pass gas 42 times a day just because
you swallow it from speaking.
So not to worry ;-)

That means Joyce will be cured if she switches to sign language and email?

Well, I'm halfway there, at least.

--
Joyce

audiophile, n:
Someone who listens to the equipment instead of the music.

Sherry wrote:

Have you tried a pinch of baking soda?

No, does that help? If so, I'll give it a try.

Yes, it does with pinto beans. Just in case this was a wive's tale
that I've just
believed all my cooking life, I googled just to make sure, and yes,
there several
websites with the same advice, in addition to what you're already
doing-- soaking
and discarding the water.
One thing for sure, it's one of those remedies that can't hurt you!

Somehow I missed this reply. Thanks, I will try to remember to do this
next time I cook legumes.

By the way, I wonder where Pat is? She never responded to this ping,
and I haven't seen any other posts from her in a while, either.

--
Joyce

audiophile, n:
Someone who listens to the equipment instead of the music.