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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. |
#2
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OT - Ping Pat kombu
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 |
#3
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OT - Ping Pat kombu
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 |
#4
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OT - Ping Pat kombu
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. ----------------------------------------------------------------------------- e m a i l : j a c k @ c a m p i n . m e . u k Jack Campin, 11 Third Street, Newtongrange, Midlothian EH22 4PU, Scotland mobile 07800 739 557 http://www.campin.me.uk Twitter: JackCampin |
#5
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OT - Ping Pat kombu
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 |
#6
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OT - Ping Pat kombu
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 |
#7
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OT - Ping Pat kombu
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 |
#8
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OT - Ping Pat kombu
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? |
#9
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OT - Ping Pat kombu
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. |
#10
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OT - Ping Pat kombu
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. |
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