Does anyone else here like dulse?”
I use dulse primarily as a flavor enhancer, especially in stews and soups. It’s especially nice in vegetable soups, which often need an extra flavor boost, and it adds a meaty chew to a dish which often needs a little textural contrast. I am not vegetarian, but if I were I’d go through a lot more dulse since it serves some of the same purposes in a dish as meat does. I just like to know that I can cook without meat. I don’t usually eat it on its own, though I hear it’s very good that way.
