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-   -   Am I the only one who thinks shiratake noodles are gross? (http://www.lowcarbfriends.com/bbs/juddd/799284-am-i-only-one-who-thinks-shiratake-noodles-gross.html)

Evie1978 03-12-2013 08:38 AM

Am I the only one who thinks shiratake noodles are gross?
 
I realllllllllly do not like those things. They make me think of worms because of the consistency and visual. :sick: They are kinda transparent. I've prepared them properly, gotten the stench off and fixed them a couple of different ways, but I cannot get past the chewy stretchiness of them :confused: ...lol. I'd love it if I could stomach them...they are a ton of bang for your calorie buck, but I just cannot do it! What's weird is I love rice noodles which some people say are similar (I dont think so)...so I thought I would do well on them. Maybe they would taste better in soup?

mom23kids 03-12-2013 08:50 AM

I think they're :sick: The texture does it for me lol.

jiggles 03-12-2013 08:52 AM

Tried them once and threw them out. :sick: The texture was too weird for me.

KeirasMom 03-12-2013 09:04 AM

I like them best in soup. I've never enjoyed them as a "pasta" substitute, but in a broth with some veggies and lots of spice, they're quite good.

Evie1978 03-12-2013 09:05 AM

Ok...glad I'm not alone...it has this weird slimy texture...and it stretches..

ravenrose 03-12-2013 09:27 AM

they are awful. the only way to make them even remotely edible is to saute them in oil/fat till they are about half limp. the quantity goes way down as the water leaves them, but they lose most of the rubber texture. now, realize, they are still awful. but tarted up with enough strong flavors, they can sometimes be a welcome change.

I did a dish with tomato/herb slim pasta, which is a tofu variant with 40 calories per bag, so not the rock bottom carb bargain. I made a puttanesca sauce, which you will recall includes such things as chile flakes, garlic, capers, salty black mediterranean olives, etc. it was still pretty vile, I gotta say.

Asian seasonings with soy sauce, garlic, and stuff like that generally works better.

Evie1978 03-12-2013 09:39 AM

They should add an "e" to Slim(e) Pasta...I'm just sayin'...

Yennie 03-12-2013 09:59 AM

I've found them to be tolerable when prepared with strong flavors - kinda like tofu.
Also, I like the texture of the tofu ones better.
Agree that they can't really be a straight up pasta substitute. Planning on making some soup with them for my next DD and see how that goes.
I've also read, but haven't tried, chopping them. Somehow it makes the texture less to deal with mentally.

brewstate 03-12-2013 10:04 AM

ouizi's pad tai lookalike recipe is about the only way I can stomach them. Especially if you add a little chicken breast and some fresh cooked green beans to it. I have to have things with additional texture added and you don't notice the noodles as much.

They REALLY helped me get through some rough DD's in the beginning but now I have probably 6 bags in my pantry that I haven't touched in ages since anymore I'd just rather not eat :hyst:

sterlinggirl 03-12-2013 10:05 AM

nope cant stand em!! YUCKY..I was a noodle adict,, and thought they may work but.. I think they cured me of my noodle fedish for sure once i tryed to eat em:hyst:

shepheka 03-12-2013 10:08 AM

I'm with you! The noodles are just too weird! If you want the benefit of gluc but can't stand the noodles try making gluc pudding. It's a lot more tasty and you get the same benefit. There are about a million different ways to use gluc in powder form.

Evie1978 03-12-2013 10:13 AM

Shep-I'm with ya. I usually just add gluc to my shakes and they keep me full for hours! Or I will put the powder in a spoonful of applesauce before a meal to fill me up and give me the add'l fiber.

Mrs S 03-12-2013 10:23 AM

The texture is revolting enough but when you add in the fishy smell, it's the grossest thing I've tried on LC. Absolutely vile.

Yam-Yam 03-12-2013 10:32 AM

Lol! I bought 2 packets of them from Netrition and put them in the deli drawer of my fridge. Several times I got the bags out and looked at them, thinking maybe today would be the day to try them. Never got up the nerve. They just didn't look appetizing. When I looked at the unopened bag I decided I was not hungry. (Should have kept them for appetite control!)

Finally I threw them out. So, I have never actually tasted them.

One thing JUDD has done to me (for me?:laugh:) is to make me very picky about what I put in my mouth most of the time. If I'm not sure I'm going to love it, it does not go into my mouth. Didn't think I would even come close to loving those if I couldn't even look at them in the bag. :sick:

adillenal 03-12-2013 10:48 AM

I like them. I use the rice ones to add to soup and I dry pan cook the noodles or fettucini ones until they start popping. Serve with spaghetti sauce and I was good to go for about 50-60 calories. I am out and don't really need them anymore since I can easily get through a DD without. But they sure served their purpose in the beginning.

Kissa 03-12-2013 01:34 PM

Adi, thank heavens, I thought I was the only one, lol. Like you I don't use them much any longer, but I usually have some in my pantry.

Librarygirl 03-12-2013 02:45 PM

I have gotten to the point that I can eat nothing rather than that. :D If a pasta substitute is what you're after, broccoli slaw is nice at 25 cals a serving.

DianeDelgado 03-12-2013 02:48 PM

I am one of the ones that like them :) I actually rinse them for about a good 5 minutes...then squeeze them in paper towels, then dry them some more in the pan. My picky DH actually ate them with spagetti sauce. I use them all the time. When I was sick last week I made a chicken noodle soup with the fetticinni ones. But, I have always been weird when it comes to eating :)

Flutter 03-12-2013 02:50 PM

Once I read that they were fishy tasting and to rinse them well, that was all I needed to hear. I will stick to my coffee. :hyst:

adillenal 03-12-2013 02:53 PM

They have no taste. They smell fishy until rinsed and after pan drying in a hot skillet, they are totally tasteless but pick up the flavors of whatever you mix with them. They do not smell good when the package is opened at all. I read where someone suggested a little lemon juice after rinsing but I can't smell them after heating them in a skillet.

This question has me thinking though. maybe I should get some more to use on those days that I run into the carrot cake at work and then have zero calories for dinner but eat it anyway. Might work for keeping those UUAD days in check.

Carly 03-12-2013 03:51 PM

I like them fine. I think they are great-considering they are 0 calories- with Asian inspired sauces. I used to make an awesome "beef fried rice" with the miracle rice shape. I almost never use them anymore, but should because they help my digestive tract with all the fiber.

piratejenny 03-12-2013 08:24 PM

I don't like them for Italian sauces---tomato, Alfredo.
I've been using spaghetti squash and/or cooked grated zucchini instead.

I do like them for "cold sesame noodles" with lots of tahini, ginger, garlic, cumin, scallions...

There are many textures in Japanese cuisine that may seem unappetizing or even downright repulsive (chewy, sticky, stretchy, spongey, slimy [do you know what natto is?!!!]) to us Westerners, or something that we achieve only through inexpert cooking :laugh:
But I read that it's desirable to present/balance a variety of these textures as well as flavors & colors.

gotsomeold 03-13-2013 12:08 AM

Like Yam-Yam, I found they were great for appetite control. :hyst: Just thinking about having nothing but them to eat completely killed my hunger.

Flossyliz 03-13-2013 05:15 AM

What worked for me was rinse well, boil one minute and drain. Chop them up small (you can do it with scissors in the colander) and add to a tasty skinny soup. Let simmer for a few minutes, stir in a blob of Greek yogurt and presto, sustaining bowel-friendly dinner. Chopping the noodles means you don't have to chew them. They just slide down and you can ignore the texture. :up:

The noodles were the reason for my easiest and most successful DDs. My stock has just finished and I didn't want to buy any more so I'm using cabbage, cauli, broccoli and zucchini instead, - yum!

However, I could do a very sustaining dinner for just over 100 cals with the noodles and it's double that using veggies. :cry:

Luckily I'm nearing goal so the very low DDs shouldn't be so important for maintenance. :cool:

LoCarbGal 03-13-2013 12:37 PM

Quote:

Originally Posted by Yam-Yam (Post 16311703)
Lol! I bought 2 packets of them from Netrition and put them in the deli drawer of my fridge. Several times I got the bags out and looked at them, thinking maybe today would be the day to try them. Never got up the nerve. They just didn't look appetizing. When I looked at the unopened bag I decided I was not hungry. (Should have kept them for appetite control!)

Finally I threw them out. So, I have never actually tasted them.

One thing JUDD has done to me (for me?:laugh:) is to make me very picky about what I put in my mouth most of the time. If I'm not sure I'm going to love it, it does not go into my mouth. Didn't think I would even come close to loving those if I couldn't even look at them in the bag. :sick:

I could have written this post! I did EXACTLY the same thing, with one package only thank goodness ($$$). They sat it the deli drawer. I took them out and looked at them. Got scared. Posted here to see how long they would last in the fridge. Was told a long time. Left them in the deli drawer. Then one day, I decided I was too scared of the smell, texture and taste and threw 'em out! Good riddance!

Kimmietoo 03-13-2013 01:16 PM

When I first tried them, years ago on low carb, I tried them with spaghetti sauce and meatballs. Borderline tolerable only. After letting several packages sit in the refrig drawer for a while, I tossed them.

Now that I am doing JUDDD, I find them to be quite useful on getting through DD's. Rinse, rinse, rinse, rinse, rinse. Then do a bit more rinsing. (LOL)

I've made a decent crab alfredo with them. They are great in chicken soup that is chock full of veggies, too. I find that they really help me a lot at dinner time on DD's to not feel "deprived". My most recent experiment with them as a mac and cheese substitute...well, that was pushing it a bit. Between the powdered cheese, molly mcbutter, fat free sour cream and shiratake....hmmm....just a bit too frankenfoodish. I may give it another whirl later...with some modifications. It mostly took me quite a while to get over the initial fishy smell and not be concerned that they hadn't gone "bad".

I think that used with the correct other ingredients and properly prepared, they offer a lot for helping to make it through a hungry down day.

I plan to continue using them, and to use the gluc powder as well. I have some on hand but haven't experimented with it yet. I even found a gluc powder cupcake recipe! There are some creative geniuses out there!

Have fun today!

Kimmie

Beeb 03-13-2013 08:47 PM

YUCK!!! :sick:

hot-in-texas 03-13-2013 08:54 PM

I've never tried them. They are EXPENSIVE! And why do they smell fishy? Inquiring minds want to know.

Flossyliz 03-14-2013 07:12 AM

For me, they're a better investment than shakes - at least you can put real food with them and they do help things keep "moving"! I haven't been able to find gluc powder here in UK, or I'd have tried that in my DD soups.

Whatever smells fishy is presumably what helps them keep for ages. That's what made me decide I'd rather do without them. I'm sure the fishy stuff is no worse than a lot of flavouring and artificial sweetening that gets into a lot of "normal" food. At least it's rinsed off! But I don't eat much artificial or processed food anyway.

However, I wouldn't hesitate to use them again if, for some reason I lose my mind, forget about JUDDD then remember after I've put 20lbs back on.
Excuse me, just having a daymare for a minute!


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