Spaghetti

I'm not giving up some of my favorite carb dishes. I will still eat spaghetti...i'll just pair it with salad and eat it rarely. ditto on pizza. and baked taters.

But I'd like to find a way to cut the carbs on this stuff anyway. Tonight, I tried a noodle type that's advertised as low carb. Shirataki Noodles. They only have 3 carbs a serving, so that was super awesome. I found some, not too spendy - 2 serving was $1.79. They're made out of tofu, which I've had before so I wasn't TOO concerned - it can be made pretty tasty.

It comes refrigerated, in liquid. The directions were to rinse well and then nuke for a minute.

The texture was very noodle-ish, I was happy with that. The smell, pre-cooking, smelled like a bad day at the coast. Like fish. Not happy 'I have fish and chips' smell but the 'oh my god do they ever clean the fish counter?' smell. TERRIBLE. However, the warnings I'd seen online, and on the package, said that the smell WAS offputting untill it was cooked.

So I rinsed the HELL out of it. And then rinsed it some more, to be safe. Then nuked it.

Yes, the smell is offputting until it's cooked. THEN it's nauseating. They leave that part out. It's...rancid doesn't begin to explain it. I can't explain it. It made the smell beforehand smell good.

I didn't taste it. I wasted a zippy bag to seal that smell inside and tossed it away. UGH.

Experiment 1: failure