Seaweed soup with beef (Miyokguk)
http://ping.fm/8IM1m
It is important to buy good quality seaweed. It should be very soft when you soak it in water. If you do not have the beef broth available, use the same amount of water with 1/2 teaspoon Myolchigaru (anchovy powder).
1. Soak the seaweed in water until tender. Then drain. If too long, cut a few times with scissors, approximately 2â€/5 cm long.
2. Cook beef, garlic and seaweed with sesame oil until the seaweed color changes to dark green. Add beef broth and cook until the seaweed is tender.
3. Adjust the seasoning with soy sauce if necessary. Add black pepper before serving.
In the past in Korea, it was a tradition to announce the birth of a child by hanging a special decoration on the gate of the house. For the birth of a son, this consisted of red peppers woven with straw; for a girl, charcoal pieces were added to these pieces of straw.
For the women who have given birth to a child, Miyokguk (seaweed soup) is always served especially for the first few weeks. We believe that the seaweed cleanses the blood and helps the flow of milk for newborn babies. At the same time, its rich calcium helps the bone structure of the newborn. Therefore seaweed soup is always referred to as birthday soup no matter how old you are.
Miyok is black when dried but turns dark green and expands enormously when soaked in water. Good quality seaweed is very soft and slippery. You can just slurp it down without even chewing.
INGREDIENTS (serves 4)
29g Dried Miyok (seaweed)
113g beef (rib eye)
1 garlic clove, crushed
1 tablespoon sesame oil
4 cups beef broth
Soy sauce to adjust seasoning
Ground black pepper
Thursday 28 October 2010
Seaweed soup with beef (Miyokguk)
http://ping.fm/8IM1m
It is important to buy good quality seaweed. It should be very soft when you soak it in water. If you do not have the beef broth available, use the same amount of water with 1/2 teaspoon Myolchigaru (anchovy powder).
1. Soak the seaweed in water until tender. Then drain. If too long, cut a few times with scissors, approximately 2â€/5 cm long.
2. Cook beef, garlic and seaweed with sesame oil until the seaweed color changes to dark green. Add beef broth and cook until the seaweed is tender.
3. Adjust the seasoning with soy sauce if necessary. Add black pepper before serving.
In the past in Korea, it was a tradition to announce the birth of a child by hanging a special decoration on the gate of the house. For the birth of a son, this consisted of red peppers woven with straw; for a girl, charcoal pieces were added to these pieces of straw.
For the women who have given birth to a child, Miyokguk (seaweed soup) is always served especially for the first few weeks. We believe that the seaweed cleanses the blood and helps the flow of milk for newborn babies. At the same time, its rich calcium helps the bone structure of the newborn. Therefore seaweed soup is always referred to as birthday soup no matter how old you are.
Miyok is black when dried but turns dark green and expands enormously when soaked in water. Good quality seaweed is very soft and slippery. You can just slurp it down without even chewing.
INGREDIENTS (serves 4)
29g Dried Miyok (seaweed)
113g beef (rib eye)
1 garlic clove, crushed
1 tablespoon sesame oil
4 cups beef broth
Soy sauce to adjust seasoning
Ground black pepper
http://ping.fm/8IM1m
It is important to buy good quality seaweed. It should be very soft when you soak it in water. If you do not have the beef broth available, use the same amount of water with 1/2 teaspoon Myolchigaru (anchovy powder).
1. Soak the seaweed in water until tender. Then drain. If too long, cut a few times with scissors, approximately 2â€/5 cm long.
2. Cook beef, garlic and seaweed with sesame oil until the seaweed color changes to dark green. Add beef broth and cook until the seaweed is tender.
3. Adjust the seasoning with soy sauce if necessary. Add black pepper before serving.
In the past in Korea, it was a tradition to announce the birth of a child by hanging a special decoration on the gate of the house. For the birth of a son, this consisted of red peppers woven with straw; for a girl, charcoal pieces were added to these pieces of straw.
For the women who have given birth to a child, Miyokguk (seaweed soup) is always served especially for the first few weeks. We believe that the seaweed cleanses the blood and helps the flow of milk for newborn babies. At the same time, its rich calcium helps the bone structure of the newborn. Therefore seaweed soup is always referred to as birthday soup no matter how old you are.
Miyok is black when dried but turns dark green and expands enormously when soaked in water. Good quality seaweed is very soft and slippery. You can just slurp it down without even chewing.
INGREDIENTS (serves 4)
29g Dried Miyok (seaweed)
113g beef (rib eye)
1 garlic clove, crushed
1 tablespoon sesame oil
4 cups beef broth
Soy sauce to adjust seasoning
Ground black pepper
Wednesday 13 October 2010
Tuesday 5 October 2010
seaweed has been used to make bricks for 100s of years have these university s not got better things to spend tax payers money on
Wool bricks are 37 percent stronger than regular bricks, researchers say.
You’ve got more wool, clay and seaweed than you know what to do with. Here’s a solution: Make really strong bricks.
Researchers in Spain and Scotland say they’ve done just that.
In experiments conducted at the University of Seville in Spain and the University of Strathclyde in Glasgow, Scotland, researchers added wool fibers to the claylike soil used to make bricks, then threw in alginate conglomerate, a polymer made from seaweed, according to a study published in the journal Construction and Building Materials.
The bricks with wool were 37 percent stronger than conventional bricks and were more resistant to cracks and fissure, the researchers reported. Wool bricks are also energy savers as they’re made without firing, they said.
The bricks with wool were 37 percent stronger than conventional bricks and were more resistant to cracks and fissure, the researchers reported. Wool bricks are also energy savers as they’re made without firing, they said.
"This is a more sustainable and healthy alternative to conventional building materials such as baked earth bricks and concrete blocks," the study’s authors, Carmen Galán and Carlos Rivera, said.
The bricks aren’t going to force anyone to give up their kilts or sweaters. Scotland’s sheep farmers produce more wool than its textile industry can use, the researchers say.
seaweed has been used to make bricks for 100s of years have these university s not got better things to spend tax payers money on
Wool bricks are 37 percent stronger than regular bricks, researchers say.
You’ve got more wool, clay and seaweed than you know what to do with. Here’s a solution: Make really strong bricks.
Researchers in Spain and Scotland say they’ve done just that.
In experiments conducted at the University of Seville in Spain and the University of Strathclyde in Glasgow, Scotland, researchers added wool fibers to the claylike soil used to make bricks, then threw in alginate conglomerate, a polymer made from seaweed, according to a study published in the journal Construction and Building Materials.
The bricks with wool were 37 percent stronger than conventional bricks and were more resistant to cracks and fissure, the researchers reported. Wool bricks are also energy savers as they’re made without firing, they said.
The bricks with wool were 37 percent stronger than conventional bricks and were more resistant to cracks and fissure, the researchers reported. Wool bricks are also energy savers as they’re made without firing, they said.
"This is a more sustainable and healthy alternative to conventional building materials such as baked earth bricks and concrete blocks," the study’s authors, Carmen Galán and Carlos Rivera, said.
The bricks aren’t going to force anyone to give up their kilts or sweaters. Scotland’s sheep farmers produce more wool than its textile industry can use, the researchers say.
Scotland biomara (i own the dot com if you wana buy it)
ALTERNATIVE FUELS
The oceans of the world may hold the potential to be the largest farm for biofuels, as a new wave of investment in seaweed fuels breaks onshore.
The oceans of the world may hold the potential to be the largest farm for biofuels, as a new wave of investment in seaweed fuels breaks onshore.Seventy percent of the earth’s surface is covered by saltwater, which is the natural habitat for all varieties of seaweed. Without the need for cultivation or fertilization, seaweed for fuel makes a lot of sense. According to the studyAlgae 2020:
[E]xperts from Korea, the Philippines, Norway, the US and Chile agree seaweed grows faster than terrestrial crops, has a high sugar content for conversion to advanced biofuels and ethanol, absorbs more airborne carbon than land-based plants, has no lignin, can be easily harvested compared to microalgae, requires no pretreatment for ethanol production, can be harvested up to six times a year in warm climates.
South Korea has pledged $275 million dollars to develop macro-algae biofuel capacity over the next ten years. They hope to be able to produce 400 million gallons of ethanol from macro-algae, which would replace 13 percent of their fuel demand.
The city of Venice in 2009 launched a 200 million euro initiative to capture and convert algae into 40 MW of electricity to supply half of the city’s demand.
In Scotland, Biomara, along with the Ministry of Energy invested $8 million to develop new strains of microalgae and investigate commercial development of seaweed for commercial scale energy production.
Seaweed, also known a macro-algae, has been a popular fuel source for human bellies for centuries. Many types of sushi are wrapped in seaweed and it is a common delicacy in the Southeast Asian palette.
Drying and burning kelp, a form of seaweed has also been a source of heat energy for marine cultures for centuries. Could seaweed soaked in Gulf oil slick runoff be an even better fuel?
Scotland biomara (i own the dot com if you wana buy it)
ALTERNATIVE FUELS
The oceans of the world may hold the potential to be the largest farm for biofuels, as a new wave of investment in seaweed fuels breaks onshore.Seventy percent of the earth’s surface is covered by saltwater, which is the natural habitat for all varieties of seaweed. Without the need for cultivation or fertilization, seaweed for fuel makes a lot of sense. According to the studyAlgae 2020:
[E]xperts from Korea, the Philippines, Norway, the US and Chile agree seaweed grows faster than terrestrial crops, has a high sugar content for conversion to advanced biofuels and ethanol, absorbs more airborne carbon than land-based plants, has no lignin, can be easily harvested compared to microalgae, requires no pretreatment for ethanol production, can be harvested up to six times a year in warm climates.
South Korea has pledged $275 million dollars to develop macro-algae biofuel capacity over the next ten years. They hope to be able to produce 400 million gallons of ethanol from macro-algae, which would replace 13 percent of their fuel demand.
The city of Venice in 2009 launched a 200 million euro initiative to capture and convert algae into 40 MW of electricity to supply half of the city’s demand.
In Scotland, Biomara, along with the Ministry of Energy invested $8 million to develop new strains of microalgae and investigate commercial development of seaweed for commercial scale energy production.
Seaweed, also known a macro-algae, has been a popular fuel source for human bellies for centuries. Many types of sushi are wrapped in seaweed and it is a common delicacy in the Southeast Asian palette.
Drying and burning kelp, a form of seaweed has also been a source of heat energy for marine cultures for centuries. Could seaweed soaked in Gulf oil slick runoff be an even better fuel?
Saturday 2 October 2010
Friday 1 October 2010
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