Cmoore Recipe Reviews (Pg. 1) - (14045470)

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Konbu Dashi

Reviewed: Mar. 13, 2013
I use this recipe for dashi every time I make a dish that requires plain water. Seaweed is high in nutrents needed, that are not common in American diets. I chop the bulk Kombu into beef stew where it adds a uncommonly good flavor. When using any type of seaweed, I do not add salt to the dish as it cooks.
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Cooked Pumpkin

Reviewed: Oct. 30, 2012
I cook my pumpkin in the microwave. Buy small cooking pumpkins that will fit into your microwave. Wash the skin with soap and hot water. Cut two small holes all the way through into the hollow right next to the stem. Microwave full power 10 minets, turn the pumpkin and repeat the process until the skin is loose and leathery. (A pumpkin about the size of your smallest mixing bowl in a standard set, will take 30 min. and render 4 to 5 cups of pulp). Let the whole pumpkin stand for 10 min. before cutting in half. (the steam will burn you so use protection when you cut). Remove with a spoon all the guts and seeds. The pumpkin is then easly scooped and scraped out of the skin. I love this method because there is very little waste. The seeds are still good to process for snacking.
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