Sea Vegetables (reference) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.05
Directions:
x Nori x Hijiki x Wakame x Kombu
NORI: 8x10" paper-thin sheets. Green if pre-toasted, purplish if
not. Also labeled dried laver. Also available as confetti-like
ribbons. For making vegan nori rolls (sheets) or sprinkling on top of
soba noodles, etc. (ribbons). Nori can also be cut into squares and
toasted in a dry frying pan to eat as a snack. Yum. My parents used
to feed me this when I was a little kid.
HIJIKI: small 1/2-1" deep purplish-black strands. Expands to about 2"
long flowerlike things when soaked. Strong tasting, good for soups.
WAKAME: long 1/2" wide dark-green ribbons, expands to 1" wide when
soaked. Kind of slimy. Good in miso or in stir fries. Also sold as
1/4-1/2" thick rounds about 10" in diameter, with a rough surface.
This is just a more condensed way of storing the stuff as far as I
can tell.
KOMBU: 8-10" wide, tough strips with a powdery white (salt) coating.
Used to flavor soup stocks, rice, etc. Can also be cut into squares
and eaten but I dont like it, its really tough and crunchy even
when cooked for a long time. Maybe I just had a bad experience.
From: cgibas@wraightc3.life.uiuc.edu (Cynthia J. Gibas) Fatfree
Digest [Volume 9 Issue 36]. July 27, 1994. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV
Title: SEAFOAM ICING
Categories: Cakes
Yield: 6 Servings
1/4 c Egg whites
1 1/2 c Light brown sugar, packed
1 tb Light corn syrup
1/3 c Water
1 ts Vanilla extract
In top of double boiler, combine egg whites,light-brown sugar, light
corn syrup and water. With an electric rotary beater, beat 1 minute
to combine. Cook over rapidly boiling water, beating constantly,
about 7 minutes, or ntil stiff peaks form when beater is slowly
raised. Remove from boiling water. Add vanilla extract; then continue
beating until the frosting is thick enough to spread-about 2 minutes.
Recipe from: MC Calls magazine October 1984
Source from luhu.jp
NORI: 8x10" paper-thin sheets. Green if pre-toasted, purplish if
not. Also labeled dried laver. Also available as confetti-like
ribbons. For making vegan nori rolls (sheets) or sprinkling on top of
soba noodles, etc. (ribbons). Nori can also be cut into squares and
toasted in a dry frying pan to eat as a snack. Yum. My parents used
to feed me this when I was a little kid.
HIJIKI: small 1/2-1" deep purplish-black strands. Expands to about 2"
long flowerlike things when soaked. Strong tasting, good for soups.
WAKAME: long 1/2" wide dark-green ribbons, expands to 1" wide when
soaked. Kind of slimy. Good in miso or in stir fries. Also sold as
1/4-1/2" thick rounds about 10" in diameter, with a rough surface.
This is just a more condensed way of storing the stuff as far as I
can tell.
KOMBU: 8-10" wide, tough strips with a powdery white (salt) coating.
Used to flavor soup stocks, rice, etc. Can also be cut into squares
and eaten but I dont like it, its really tough and crunchy even
when cooked for a long time. Maybe I just had a bad experience.
From: cgibas@wraightc3.life.uiuc.edu (Cynthia J. Gibas) Fatfree
Digest [Volume 9 Issue 36]. July 27, 1994. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV
Title: SEAFOAM ICING
Categories: Cakes
Yield: 6 Servings
1/4 c Egg whites
1 1/2 c Light brown sugar, packed
1 tb Light corn syrup
1/3 c Water
1 ts Vanilla extract
In top of double boiler, combine egg whites,light-brown sugar, light
corn syrup and water. With an electric rotary beater, beat 1 minute
to combine. Cook over rapidly boiling water, beating constantly,
about 7 minutes, or ntil stiff peaks form when beater is slowly
raised. Remove from boiling water. Add vanilla extract; then continue
beating until the frosting is thick enough to spread-about 2 minutes.
Recipe from: MC Calls magazine October 1984
Source from luhu.jp