Given the background description of some cooking related query, summarize the question into a title

Q: Making royal icing today, for a rather overdue Christmas cake.I always end up with too much icing sugar, based on my normal recipe which asks for 4 large egg whites and 500g icing sugar.So today I used 3 egg whites and as much icing sugar as "felt right". Is this fair enough? If it's taking a long time for stiff peaks to form, is this a sign of too little icing sugar? And if I overdid the icing sugar how would I tell?

A: Royal icing - how important is accurate measuring?
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Q: I've been in Peru recently and enjoyed a lot of very good meals. Cebiches and tiraditos were among the best. However, as it was a short business trip, luncheons were usually short and quick, so we tried with little luck to ask cebiche (or ceviche) for dinner.We found out that Peruvians consider cebiche harmful at night, to the point that (most) cebicherías (restaurants serving only cebiche) are closed for dinner. I tend to think that, being ceviche mainly raw seafood, this is just a myth coming from times when fridges were not available, but locals were very assertive about the inconveniences of eating raw seafood for dinner. They referred sleeping disorders, and the such. So two questions:Anybody knows if the Peruvian massive opinion is shared with other people on the Pacific Rim? Is it really a myth?If the previous was affirmative ... Is it reasonable to store the day's catch outside a fridge (but in a shadowy and fresh place) to be eaten raw at dinner? (I like fishing, and I'm considering preparing cebiche with my catches).PS: Look the size of those corn kernels!

A: Cebiche dinner considered harmful
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Q: I was making seaweed salad for the first time tonight and had just finished soaking my wakame for some time. I rinsed it and put it in a colander, but just couldn't squeeze out very much water. The pieces stuck to my hands, squished, and made gurgling noises; but for the most part remained sopping wet, and later tasted completely waterlogged. Am I missing something here? I know there's a way to get water out because I've tasted wonderfully light and refreshing seaweed salad before, but my wakame (even hours later) is just a slimy bowl of sopping seaweed. Thanks!

A:
Squeezing excess water from seaweed
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