sprucebranch at gmail.com
Fri May 8 09:06:31 PDT 2009
I'm really gonna have to figure out what kind of seaweed I have.....anyone
who can read...uh....Chinese? wanna come over?
Rinsed for how long?
Oh, and thanks to all for helping an ignorant bachelor out.....I'm trying to
find things of which my cardiologist would approve...and that I can bear the
taste of...and that don't take more bother than I'm willing to put up
Hey, what can I say? ADHD, if I can blame this on that, too.
Is it safe when it goes all thin after soaking, or is it like the original,
He attacked me with seaweed, your honor. I had to shoot.
On Fri, May 8, 2009 at 8:21 AM, Kathleen A Roberts <karobert at unm.edu> wrote:
> On Fri, 8 May 2009 08:09:00 -0700
> Ian Kusz <sprucebranch at gmail.com> wrote:
> Hmmm.....these seem all sort of "soupy"......
> how about some salad with that soup? i rinsed dulse (after carefully
> picking it over) and chopped the resultant goopy stuff (kind of like cooked
> spinach) and mixed it in with salad greens (the more rustic-y kind). the
> dulse was a lovely purple against the greens. i dressed it with a simple
> mustard seed vinagrette. it was quite tasty and was all gone at the end of
> the day. many remarked of the interesting but nice flavor the dulse gave
> the salad.
> it was part of an entry into a cooking competition. "a little irish lunch"
> composed of said salad, oatcakes, homemade butter, brochtan foltchep (sp),
> and littu with dried berries, hazelnuts, honey and cream. every thing had
> oatmeal as a main ingredient. and nary a crumb was left.
> the meal earned me the title of Cooking Champion of the College of
> Kathleen Roberts
> Ian of Oertha
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