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Some of us still do! In Northern Ireland, we have a lesser-known seaweed dish called Dulce. https://www.bbc.com/travel/article/20180522-the-renaissance-of-nort
by HeckFeck 3y ago
Some of us still do! In Northern Ireland, we have a lesser-known seaweed dish called Dulce.
https://www.bbc.com/travel/article/20180522-the-renaissance-of-northern-irelands-forgotten-seafood https://www.bbc.com/travel/article/20180522-the-renaissance-...
It's tricky to find it fresh, you usually only get it in small greengrocers or at the Auld Lammas fair. Used to be quite cheap for a bag. Very salty but quite edible and said to be nutrient-dense.
- pimpampum 3y agoHow do you cook it?
- cmrdporcupine 3y ago"Dulse" is also still commonly eaten in Atlantic Canada (originally settled by Gaels). Actually an export product, too. https://www.dal.ca/news/2017/08/03/nova-scotia-s-best-kept-secret.html https://www.dal.ca/news/2017/08/03/nova-scotia-s-best-kept-s...
- BizarreByte 3y agoYep, in the summertime you'll see driveways covered in it. Turns out the black driveways in the summer sun are an excellent and free way to dry it.
- tecleandor 3y agoKind of funny it's salty but it's called dulce/dulse (Spanish for 'sweet'). I'd love to know the pronunciation for 'Duileasg'
- asveikau 3y agoI'll give you that /θ/ is pronounced [s] by the majority of the Spanish speaking world, but it's definitely "dulce" and not with s.
- tecleandor 3y agoMy fault, I wrote it with an 's' just because I looked for the seaweed around and I found it written as 'dulse'. I in fact don't pronounce it with the 's'. :P :D
- cmrdporcupine 3y agoThe etymology is completely distinct tho, not a cognate. From Old Irish duilesc (compare Scottish Gaelic duileasg), from Proto-Celtic doliskos, duliskos (compare Welsh delysg), from Proto-Indo-European dʰelh₁- (“to bloom, be green”) (compare duille (“leaf”)). Whereas Latin 'dulcis' comes from PIE dl̥kús ("sweet") Actually probably cognate with Latin 'folium' (Italian foglia, French 'feuille'). EDIT: Actually no. Not sure there's a Latin cognate at all; the dʰelh₁ PIE doesn't seem to have evolved to "Leaf" in Latin and the Greek word for "bloom" was borrowed instead? Something like that.
- deleted 3y ago[deleted]
- cmrdporcupine 3y agoYeah see my edit, it seems clear to me that the bʰleh₃- is the origin, and Latin never got the dʰelh₁- derivation.
- chupasaurus 3y agoIt sounds OK to me if dʰelh went through some thenanigans to Latin. Fun fact: zelen is one of common roots in Slavic languages for green/leafs.
- thaumasiotes 3y agoComparing this other comment: > Note that phonetically dulce in NI would be pronounced "dulis." is interesting in that the modern pronunciation looks much closer to the ancient pronunciation than the modern spelling is to either. What happened?
- cmrdporcupine 3y agoI am not an Irish (or any kind of Celtic) speaker but orthography for those languages looks absolutely crazy to me. Both Welsh and Irish / Scottish Gaelic look like languages that might have benefited from their own alphabet, or at least the addition of some diacritical marks. We also have no real idea how proto-Celtic or even Gaulish or early old Irish would have been pronounced. Only best guesses. We have inscriptions in e.g Gaulish from Roman times but they look to me suspiciously Latinized. And then look at English.. it's a mismash of a bunch of different orthograpic conventions -- Anglo-Saxon, Norman French, Nordic, Latin, Greek... and makes no sense. Even us native speakers have no absolute certainty how to pronounce a word they've never seen before.
- AlecSchueler 3y agoNote that phonetically dulce in NI would be pronounced "dulis."
- huron 3y agoWest coast of Clare we call it Dilisk. Pronounced, more or less, dilishk.
- declanjfleming 3y agoMy mom came from the West coast of Mayo and called it Dilisk (dilishk).
- pvaldes 3y agouniversal name: Palmaria palmata
- Thedarkb 3y agoIn Waterford we call it Dilisk with a normal S.
- raducu 3y agoIn romanian it's the same; but it can also mean "fresh" in the context of dairy. It's the same in Spanish?
- pvaldes 3y ago> It's the same in Spanish? not. Dulce means sweet or candy in Spanish, but not fresh
- pstuart 3y agoHere in Oregon we're farming Dulse and it seems to be taking off: https://www.oregonseaweed.com/ https://www.oregonseaweed.com/ Apparently when prepared right it tastes like bacon.
- beebeepka 3y agoI love all sorts of green things and gave up on meat a while ago but seaweed with a taste of bacon sounds amazing.
- UncleOxidant 3y agoI happened upon that seaweed farm in Garibaldi last fall when we were over on the coast. Bought a bag of it directly from the tank. It didn't exactly taste like bacon, but it was an umami bomb. If I lived over there I'd probably eat it pretty regularly.
- telesilla 3y agoI buy it dried and use it as a bacon substitute. I'm paying way too much for what I wish I could harvest.
- joduplessis 3y agoYes! Came here to say that. I was in Ireland a few years back and had a bag. I would admit it wasn't really my thing - but love Ireland nonetheless.
- _joel 3y agoLaverbread entered the chat...
- pbhjpbhj 3y agoIt's a seaweed eaten in [South] Wales and Eire. I gather it is very salty. People cook it in bacon fat to make it palatable. https://en.wikipedia.org/wiki/Laverbread https://en.wikipedia.org/wiki/Laverbread
- KaiserPro 3y agoI'm not sure how local it is to east anglia and kent but https://en.wikipedia.org/wiki/Samphire https://en.wikipedia.org/wiki/Samphire is still eaten. Its not /technically/ seaweed but its not far off.
- AlecSchueler 3y agoHaha, I clicked on comment to be the token Northern Irishman bringing this up, but you beat me to it! I didn't know seaweed wasn't a common food until I moved to the Netherlands and started enquiring about the local seaweed, only to be met with blank looks or people pointing me to the sushi nori at Albert Heijn. I've been here for years and I still don't understand how such a seafaring nation with such an intimate connection with the coast line could lack a seaweed culture. Until I saw this article I was starting to think seaweed was unique to rockier island coastlines, but I guess it just comes down to taste/fashion? After all, you can sail the seven seas as pillage the world of all its spices, but nothing compares to a broodje kaas! Have heard the theory that it's part of Calvinistic protestantism to avoid strong flavours, but then I'd expect to see more seaweed etc in the South.
- youngNed 3y agoI have only ever eaten it dried, but last time I was in Portstewart I saw someone collecting it fresh, and got talking to him. It tastes a LOT nicer fresh. But that's not saying a lot, I mean it still tastes like salty rubber. As for the content below, that it tastes like bacon?? I mean, yeeeeeaaaaaahhh? In the same way that a used condom might taste of bacon?
- olddustytrail 3y agoI'm assuming that is more texture based. I think it just tastes of seaweed. I'll bow to your greater experience on the flavour of used condoms.
- AlecSchueler 3y agoWasn't expecting to see Portstewart on Hacker News today but here we go! Aye, I've only had the fresh stuff myself as a child. My aunties would rent a caravan down on the Strangford coast and we would go down to get it ourselves, and we'd pick mollusks from the rocks and other things of that nature. Some great memories there, thank you for bringing them to the fore. Salty rubber is right. I don't actually like the stuff myself but I still enjoy eating it somehow! The iodine flavour is always the main thing for me, but I can see the appeal for sure.
- layer8 3y agoIt’s “dulse”, from the link. “In dulse jubilo”, one might say. ;)
- stdbrouw 3y agoAlso wonderful in cheese, adds a little umami but also just looks great: https://static.colruytgroup.com/images/500x500/std.lang.all/42/45/asset-334245.jpg https://static.colruytgroup.com/images/500x500/std.lang.all/...
- UncleOxidant 3y agoThey're growing dulse on the Oregon Coast at Garibaldi now. I bought some directly from the grower when I was there last year. Made it into a vegan burger that was an umami bomb.
- deaddodo 3y agoIn the Republic, they have carrageen; which is a seaweed in the Irish Sea. It's used as a natural thickener and ingredient in foodstuffs like Carrageen Moss Pudding: https://www.atlasobscura.com/foods/carrageen-moss-pudding https://www.atlasobscura.com/foods/carrageen-moss-pudding
- perihelions 3y agoThat one's used in many other things too! Very popular gelling agent. https://en.wikipedia.org/wiki/Carrageenan#Food_and_other_domestic_uses https://en.wikipedia.org/wiki/Carrageenan#Food_and_other_dom...
- talideon 3y agoWe have dilsk in the Republic too, but it's more of a thing along the Atlantis coasts, not so much the east coast.
- tejohnso 3y agoDulse here. Not uncommon in Canada, especially eastern coast. You can find it in grocery stores sometimes. Price has nearly doubled in the last few years. https://www.amazon.ca/stores/page/6A642280-AC30-4571-9ECB-089A647EEA9D?ingress=3 https://www.amazon.ca/stores/page/6A642280-AC30-4571-9ECB-08...
- deleted 3y ago[deleted]
- thinkingemote 3y agoCan also be found in some health food shops in the UK. Its lovely I've also seen it sold in little bags in pubs in the Republic of Ireland!
- youngNed 3y agoi've never understood why it isn't given out free in pubs - its a pittance to source, and my god, it gives you a thirst. Not to mention it tapping into some kind of trad-pub vibes
- dexwiz 3y agoI have started to use this in some soup stocks instead of anchovy paste. Very tasty. Throw a few strips into boiling water, strain out after 15 minutes, and you have a decent broth. You can also sub chard out of recipes for it in some cases. Its still seaweed, so I would only serve to those who already eat it. If someone doesn't like sushi rolls because of seaweed, I wouldn't push it.
- joveian 3y agoIn the US it is widely available dried along with several others, but is quite expensive. It sounds like Maine Coast Sea Vegetables can't harvest enough to keep up with demand (although flakes or powder are available in bulk). Nori seems like the most popular seaweed in the US, though. I tried a bunch of varieties years ago and found dulse to be my favorite snack seaweed both from the flavor (I like it better than nori) and because it is easy to eat out of the bag while others (besides nori) are quite stiff if you try that.
- username135 3y agoI came here to mention Ireland. Seaweed was a huge food supplement during the famine for those on the west coast, especially. Still in practice today to a degree. I love Ireland.
- BoxOfRain 3y agoOn the other side of the Irish Sea there's a seaweed dish in Wales called laverbread, I guess there's something about that sea that makes particularly edible seaweed.
- adolph 3y agoWhile dulse (which comes from the Gaelic duileasg) grows in cold-water pockets of the North Atlantic and Pacific from Canada to Scotland, “it’s as Irish as potatoes,” according to chef, writer and director of Slow Food Northern Ireland, Paula McIntyre. [0] Given potatoes are part of the post-Columbian exchange, dulse might be more Irish than potatoes. https://www.bbc.com/travel/article/20180522-the-renaissance-of-northern-irelands-forgotten-seafood https://www.bbc.com/travel/article/20180522-the-renaissance-...
- deleted 3y ago[deleted]
- Melting_Harps 3y ago> Some of us still do! It's tricky to find it fresh, you usually only get it in small greengrocers or at the Auld Lammas fair. Used to be quite cheap for a bag. Very salty but quite edible and said to be nutrient-dense. I had some potatoes from the Island of Jersey when I was working in kitchens in London, they were incredibly good and paired well with seafood dishes: I had to do some research on a dish my Sous had asked me to create with them and I found out why they were so well matched. Turns out the Isle of Jersey is often covered in seaweed [0], and they use it extensively in the cultivation of it's potatoes. So even indirectly they are eaten even though things like wakame and kombu are not common outside of fine-dining in London they are still a main-stay of the British diet, well if you Jersey Royals at least. 0: https://jerseyroyals.co.uk/about-us/ https://jerseyroyals.co.uk/about-us/
- pjmlp 3y agoAnd in Portugal we make soup out of it, and use them as vegetable in costal regions.
- iamsaitam 3y agoReally? What is the most well known sea weed based dish?
- talideon 3y agoI wouldn't say that Dulce/Dilsk/Dillisk is 'lesser known' at all! And along the west coast of Ireland, it's also commonly eaten, and works great as a flavour enhancer in stews.
- Eavolution 3y agoBeat me to it! I used to get it as a kid in Donaghadee, not sure if you can still get it there though.