[Sca-cooks] seaweed

[Ian Kusz]

I've been trying something I heard discussed (can't remember where, might
have been this list; I do note an earlier message about dulse), and that is
trying seaweed in my food.

The stuff I have is fairly thick, and thoroughly dried, and I've been using
it in soups, so I have some questions.

1.) how period is it?
2.) how many ways are there to use it? (examples?)
3.) is anyone allergic (that we know of)?

I tried it dry, or lightly moistened, but it seems to need more than that.

I'm trying to eat healthy...yes, I know...sodium....
-- 
Ian of Oertha