Signs of summer

I think I've only been on a ferris wheel once. Yet when I see them I get so giddy as if I'm in the seat at the top, looking down on glittering lights and taking in scent of fry bread and a warm summer breeze. 

While driving through New York this one rose above the trees above the interstate up high on a hill near Nyack. Can you imagine the view from the top of this? Perhaps the Hudson is in view, or at least the glimmer of the Tappan Zee bridge. Even the stream of traffic below must look magical from up there.

Secret ingredient? Seaweed.

Ever wonder how seaweed can be used in cooking besides the typical Nori sushi wrap?

I was thrilled to come across the episode of Iron Chef America (thanks to a post on the Maine Seaweed Social Facebook page) in which two chefs are required to incorporate seaweed into several dishes.  From doughnuts to crackers to Manhattan chowder, there are so many ways that seaweed can be used to compliment and enhance flavors in food.   And when I say that seaweed enhances flavors I'm not kidding.  Kombu, Saccharina japonica, is the original natural source of monosodium glutamate (MSG), a flavor enhancer, which has since been synthesized.

I would also like to thank one of the judges from this episode, Stephan Gates, for putting it out there that seaweed can be sexy.  There was a big ole grin spread wide across my face the moment I heard him say that.

So if you have 45 minutes or so to invest in your seaweed and/or culinary curiosity, have a look:
Iron Chef America - Seaweed - Morimoto vs. Tila

Bon appetit!