[Sca-cooks] Period Seaweed Recipes?

[Susan Fox-Davis]

On Mar 6, 2004, at 5:02 PM, Phil Troy / G. Tacitus Adamantius wrote:
> The Cantonese use dried laver in soup, with pork or chicken stock and 
> egg flowers. It comes in sheets a little like processed nori, but is 
> coarser, and when soaked in water (before adding it to the simmering 
> soup), it dissolves into little, fine shreds with a slightly 
> gelatinous texture which thicken the soup.

What is this product called?  I would be interested in experimenting 
with it.
>
> The only vaguely period reference to people eating seaweed that I can 
> think of Malachi McCormick's assertion that Saint Colmcille ate a lot 
> of dulse... no info on how it was prepared. Will have to go back 
> through Adamnan's Life of Saint Columba and see if it's in there.
>

In the Florilegium, in a post of yours from 1997, go on about that 
dish, called Brotchan Foltchep, with a modern recipe which seems to 
omit the dulse.
<http://www.florilegium.org/files/FOOD-BY-REGION/fd-Ireland-msg.text>

Tangentially:  I happened to be watching the movie THE SECRET OF ROAN 
INISH the other night, and the grandmother was cooking a special soup 
of seaweed and water which was supposed to be extremely good for you.  
Gaelic kombu dashi, anybody?

Selene Colfox
selene at earthlink.net