ohev'ochel

sucre de holub maybe? other kinds in that area: * Bakria * Canino * Del Patriarca * Luizet * Loudaya

holy crap! that's brilliant.

Hi Rodney -- this may sound wierd but what about a small amount of orange KoolAid for colouring? The dyes in it may provide you with the right colour you are after. I also agree with SweetTraditionsNY, cream cheese may make a difference in terms of the crumb texture. Good luck!

hi guys -- thank you for your replies so far. the question i posted is interesting to me in that the answer seems so elusive, like it's some kind of "secret" ingredient . worm@work was right, it's called chukka salad in restaurants [and like kent said, it's available often in bags or containers already prepared] but i am not so sure about the "chukka seaweed" part. i know there is seaweed called OGO from Hawaii but have no clue what the texture of it is like. worm is right though, it's addictive -- and good enough to buy in a 10 lb bag!! tokaris - i have a feeling it might be made with the ao tosaka which would explain the texture part. i will dissect the salad the next time i get it to see if the edges are frilled or not. i know that it is cut into to strips and is usually a bright green. i have never had the kuki wakame you mention but i have seen it usually salted in bags. what does the word kuki mean in Japanese? i still don't get the agar part of it however. hiroyuki, i found that picture somewhere on the net. it is not a very good one for detail, i know. i think the salad is on top of regular iceberg lettuce. it is not served here that way normally, just in a small bowl but i imagine different places serve it differently. i have never had the other kombu you mention; i have only used the very large one used for making dashi. in any case, thank you all for your help -- it's more answers than i had previously!

wow! GREAT tutorial. now i'm REALLY hungry i've only seen/made kreplach with the traditional square piece of dough folded over and pinched to make the triangular krepl shape. hmmm...yom kippur and purim food! are the rounded shape ones (which we would call varenike or perogie) common in the Prairies? by this i mean the meat kreplach you made. my friends from Winnipeg also have things like kasha filled knishes which i had never heard of before. anyway, thanks for your hard work. will definitely try your method -- something to freeze and throw in the soup on Friday nights!

RAK-LET ... try this link: raclette info

hi everyone! this is my first post to eGullet (gulp ) -- hope it works. i have a question about something that i have been pondering for a while and am not sure has been answered here before. (if it has please re/direct me). my query concerns the main ingredients of a sushi resto style salad. i have even seen it packaged in various japanese/korean stores but i have never got a straight answer as to what EXACTLY it is. the shopkeepers and resto owners keep telling me that it's "seaweed"! lol...maybe the language barrier doesn't help. the packaging just says seaweed also. so here it goes... if anyone could tell me which TYPE of "seaweed" is used in it. i have replicated it myself at home using wakame but the texture is totally off. i also have ruled out hijiki and kombu so....what is left? [probably many i have never heard of!]. key to this salad is its crunchy texture. i know that the other main ingredient included is agar which someone told me is dyed a bright green (oh yes, the salad is a nice bright green usually). when is agar crunchy?? dressing ingredients are: rice vinegar, sugar/mirin, salt, sesame oil, sesame seeds, red chili. thank you for your help -- i love this forum. constantly learning new things. (have a picture of what it is supposed to look like; hope the photo gets attached).