SC -chessboards, was feedback for menu, please!

[Butterfield, Margaret]

Thanks for putting that in!

> -----Original Message-----
> From:	lilinah at grin.net [SMTP:lilinah at grin.net]
> Sent:	Wednesday, April 28, 1999 2:49 PM
> To:	sca-cooks at Ansteorra.ORG
> Subject:	RE: SC -chessboards, was feedback for menu, please!
> 
> >Just wanted to let you know I haven't forgotten your query about the name
> of
> >the veggie gelatin.  It's just that I remember it here at work and not at
> >home!  I'm calling my voice mail now to leave myself a message.
> 
> Agar (sometimes written agar-agar) is a seaweed based gelatin. It stays
> gelled at high temperatures, so it is used in the tropics, unlike animal
> based gelatin which melts is the room is warm. Agar can often be found at
> Chinese. Japanese, and other Asian food markets or in the foreign food
> aisle of the supermarket.
> 
> I've seen it in two forms - long narrow rectangular blocks and flakes.
> Sometimes some of the blocks are bright red, but usually it is colorless
> (looks whitish).
> 
> It is soaked in cool or warm water until it dissolves (maybe it has to be
> simmered... it's been a while since i used it. They are usually directions
> on the package). It is easy to use, doesn't have a seaweed smell, is
> flavorless, and will gel at room temperature. It often sets up a little
> firmer than animal gelatin.
> 
> Lilinah
> 
> 
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