[Sca-cooks] seaweed

Kathleen A Roberts karobert at unm.edu
Fri May 8 09:15:29 PDT 2009

On Fri, 8 May 2009 09:06:31 -0700
  Ian Kusz <sprucebranch at gmail.com> wrote:
> 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?

incredibly briefly.  dulse (quite different from other 
seaweed) is thin and breaks down quickly.  while cleaning 
it, i found some of the most amazingly tiny shells.  it is 
best to clean before rinsing.

dairine allen's irish cookbook has a number of recipes for 
the local seaweeds.  everything from soups, side dishes, 
to scones.


"Being Irish, he had an abiding sense of tragedy which 
sustained him through temporary periods of joy."
W. B. Yeats
Kathleen Roberts
Coordinator, Student Admissions
University of New Mexico
Albuquerque, NM
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