May. 12th, 2010

geeksoup: (Default)
Okay, I know you all didn't sign on to go with every single new recipe I find. But this is incredible. It's weird to invent something and call it good; it sounds conceited. Apparently I'd make a lousy Heidi Swanson ;)

Wakame is a seaweed plant. In the package, dried, it is a hard, leathery substance that is more black than green. If you pop a piece in your mouth, it's salty and rich, probably the definition of umame. Apparently it's a good source of B vitamins, folate, iron. I need to find a cheap source of this, because it would be excellent to keep on hand.

I tend to go a little nuts when exposed to exotic Asian items, if you haven't noticed. They are a serious weakness, whether we're talking soup spoons or sweets or something like uncommon soy sauce. If you can find (and afford, omg) black garlic ($8.99 for two cloves at Whole Foods) and wakame (also WF, around $7), try this out. You end up with a complex, rich soup full of smooth, soft noodles and a tangy, savory, slightly sweet broth.

Black Soup )

NOM. NOM ON THE SOUP. YOU WISH YOU WERE AS GQ AS THIS SOUP.
geeksoup: (Default)
I got so caught up in the wakame that I forgot to talk about the black garlic! Its expense is due to the length of time and intense conditions under which it is fermented. I have seen different methods, but the prevailing one seems to be storing the garlic at between 120 and 140 degrees F for just over a month.

What happens is the cloves turn soft and chewy and very, very black. The skin has, by this point, turned more like parchment and less like paper and peels away easily. The cloves slice like butter and have a sweet, savory, only slightly garlicky taste. They're incredibly sticky (which is why I tossed them with the chive slices because otherwise you'd have a clump of garlic pieces rather than a sprinkling). I don't know who thought it would be a good idea to ferment something in heat and call it edible, but you know, as many times as it's been done, I don't know why I question anymore.

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Hilary's geek soup

March 2014

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