One of the mysteries of the English language finally explained.
A dark red edible seaweed with flattened branching fronds.
- ‘Brush each piece with olive oil and top with dulse.’
- ‘In Scotland and Ireland, dulse is eaten dried like potato crisps but is also added to many basic dishes.’
- ‘However you use dulse, just take seriously their warning to reduce the salt in the recipe.’
- ‘Kelp, dulse and sodium alginate are excellent as toxic-chelators to eliminate them from the body.’
- ‘Good sources include sea fish, sea vegetables (kelp, dulse, hijiki, nori and kombu) and iodized salt.’
- ‘Process the tomato, celery, dulse and onion or garlic in a food processor, or finely chop in a wooden bowl.’
- ‘This includes various seaweeds such as kelp or dulse, certain mineral salts such as sodium sulfate (Glauber's salts) and certain plants.’
- ‘Transfer mixture to bowl, add flour, water, dulse and salt, and mix by hand or with wooden spoon until mixture just comes together.’
- ‘You might start the game with a dulse salsa on pain au Levain from the ovens of the late restaurant in Elizabeth Street (very fashionable, dulse, at the moment).’
- ‘Other red algae known as dulse have been pinpointed as rich sources of protein and iron, although dulse may hot be easily digested.’
- ‘In modern Ireland dried dulse is chewed as a snack particularly in coastal regions and it is often used as a relish with potatoes or boiled milk.’
- ‘Shredded dulse or the prepared dulse flakes make a colourful addition to chowders, omelettes and soups.’
Early 17th century: from Irish and Scottish Gaelic duileasg.
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