[Sca-cooks] dulse?

[Stefan li Rous]

Johnnae mentioned:

<<< Irish moss or Carragheen yes.
  Dulse no. >>>

Okay, I assume all of these are some sort of seaweed, but what is the  
difference between  each of these?

Is "seaweed" the best general description of these? That is how I've  
filed them in the Florilegium but if folks are more likely to look  
under a different term I can change that.

<<< I did a cream once with the former. Taste was strange.
Authentic stuff, but hardly edible. >>>

Did/Do you have an actual period recipe? Or were you working from  
general descriptions?  If a period recipe, what is it?

Thanks,
     Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas           
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****