I saw your advert in the paper <a href=" http://www.zoelyons.co.uk/news.html ">neurontin 600 mg high</a> Michelin-starred chef Alyn Williams uses nori in seaweed crackers, served alongside mackerel, miso and cockles. Chiswick's Hedone restaurant serves an 'umami flan' - a savoury custard topped with nori puree. Clove Club chef Isaac McHale rehydrates nori sheets by soaking them in scallop water, and blends them into an umami-rich sauce to serve with grilled leeks. And at fish restaurant Eithna’s By the Sea, in County Sligo, they soak nori sheets and blend them into a paste for their nori chocolate cake with lemon curd topping.