I came across an article in the NYT the other day that highlighted dulse. Have any of you had any experience with it? Is it best used as a sprinkling, like dried oregano? If I’m adding it to seafood chowder, would I add it towards the beginning or end of cooking? Is it compatible with any other protein besides seafood, or will it make chicken or pork taste fishy? And what’s the difference between dulse and, say, nori or kombu, or any other seaweed?
That’s a lot of questions! I guess I shouldn’t have had that second cup of coffee this morning!
That’s a lot of questions! I guess I shouldn’t have had that second cup of coffee this morning!