The browns, greens and dark reds of seaweed lose out to their more colorful land counterparts. It’s easy to be enamored with the vibrant colors of tomatoes and the unique markings of heirloom beans, while leaving seaweed to wave quietly in the ocean, surfacing primarily in Japanese cooking in the dried forms of nori and kombu.
But fresh limu, the Hawaiian word for seaweed, is worth seeking out for its briny crunch that adds texture and flavor to poke and salads. These days, seaweed’s health benefits garner more public attention, but the nutritional value of seaweed is something many Hawaiians have long known—the traditional Hawaiian diet was once a trifecta of limu, poi and fish.
More here: http://www.ediblecommunities.com/hawaiianislands/spring-2010/edible-seaweed-limu-salad-from-the-sea.htm
The ever-expanding constituency of home brewing enthusiasts know the line well, one coined by brew master Charlie Papazian: “Relax, don’t worry—have a home brew.” It’s also what a friend, a home brewer himself, tells me as he pours a glass of his dark beer, but I am worried. The last time I had a home-brewed alcoholic beverage, it came from a bathtub of mangoes stirred with a bit of yeast and sugar, presented as mango wine, but more accurately tasting of rotten mango vinegar. This home brew, though, is fine stuff. It’s a Belgian-style beer with an undercurrent of molasses, and we’re amazed: you made this?
Read the rest here: http://honoluluweekly.com/restaurants/2009/04/brew-it-yourself/