Chinese laver: interchangeable with Welsh laverbread?
As an industrial-strength sea-vegetable junkie (wakame and dulse are among my dietary staples), I'm interested in trying the Welsh mainstay laverbread; unfortunately, neither of the two British ethnic groceries in my area carry it, and even a search at Jungle Jim's, the Mecca of Southwestern Ohio foodies, failed to turn up any; therefore, I have no personal acquaintance with the stuff, and little sense of its properties.
What I have succeeded in finding locally is Chinese laver; it comes in a dried and loosely tangled cake about three-quarters of an inch thick and the circumference of a dinner plate, looking like this: meiquan.21food.com/showroom/32289/product/Laver.html The color is purplish-black and the texture dry, glossy, and crackly like nori; how suitable a substitute would this be for laverbread? I'd be particularly interested in hearing from people with personal experience with both.
What I have succeeded in finding locally is Chinese laver; it comes in a dried and loosely tangled cake about three-quarters of an inch thick and the circumference of a dinner plate, looking like this: meiquan.21food.com/showroom/32289/product/Laver.html The color is purplish-black and the texture dry, glossy, and crackly like nori; how suitable a substitute would this be for laverbread? I'd be particularly interested in hearing from people with personal experience with both.