| 1. | Combine the flour with the salt, cayenne and dulse granules.
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| 2. | Dulse has been used in Northern European coastal cooking for centuries.
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| 3. | Although a fast-dying tradition, many gather their own dulse.
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| 4. | 1 { to 2 ounces dulse flakes, for coating
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| 5. | Fresh dulse can be eaten directly off the rocks before sun-drying.
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| 6. | Dulse ( " Palmaria palmata " ) is another important British species.
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| 7. | Instead of bacon with his eggs, Lewallen likes to fry up a little salty dulse.
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| 8. | Sun-dried dulse is eaten as is or is ground to flakes or a powder.
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| 9. | John Lewallen makes a D . L . T . sandwich, using dulse instead of bacon.
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| 10. | These include livestock and traditional foods such as honeycomb and dulse, a type of edible seaweed.
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