Son-of-a-Weizen Posted January 21, 2010 Report Share Posted January 21, 2010 (edited) Getting near the end of the line for this excellent French sea salt. Would like to try something new....seasoned or -non (just no Thai Ginger Fusion Sea Salt) Anyone ever tried one of these apple-smoked sea salts? http://www.maineseasalt.com/smoked-sea-salt.html ....or cooked on a salt slab? http://www.saltworks.us/shop/product.asp?idProduct=658 Edited January 21, 2010 by Son-of-a-Weizen Quote Link to comment Share on other sites More sharing options...
Tom Storer Posted January 21, 2010 Report Share Posted January 21, 2010 Excellent French sea salt? Are you sure you're not a Democrat? Quote Link to comment Share on other sites More sharing options...
sonnymax Posted January 21, 2010 Report Share Posted January 21, 2010 I thought this thread was going to have recommendations for the use of sea salt. Do you have a recipe for Open Wounds of a Massachusetts Democrat? Quote Link to comment Share on other sites More sharing options...
Son-of-a-Weizen Posted January 21, 2010 Author Report Share Posted January 21, 2010 Sonnymax, remember when the Russians were marketing an unrefined, high mineral salt from the low-salinity Caspian Sea? Processing facility was right next to the mouth of The Volga. Had to cease operations after some local area restaurants reported a spate of curious side effects. Quote Link to comment Share on other sites More sharing options...
Quincy Posted January 21, 2010 Report Share Posted January 21, 2010 (edited) "Old reliable" for us is the light grey celtic sea salt. Hmm, looks like I should be buying this mail order rather than the local store. Oh well, the owner of the small shop does provide good health care to his employees, many of whom I'm friends with. (You're a magnet for off-topic political content. ) I love the stuff for stews and salads especially. Maybe a little too much, as I recently bought a blood pressure monitor to make sure we don't overdo it. We were given a sampler that includes Hawaiian alaea red clay, black truffle salt, some Salish smoked salt like you asked about, Himalayan pink and Mediterranian Cyprus flake. Haven't really had a chance to fully try them out yet, though I have some experience with the pink and flake. (Reminder people, this is a salt thread, not a cocaine thread.) For some reason I'm drawn to the pink for certain fish dishes but I'm not sure if it's just the color or the taste. The smoked salt is strong enough that you can smell it when it's closed in its thick plastic sampler container. I'm a little suspicious that a drop of Liquid Smoke might have the same effect in dishes. (Sticks finger in container and tastes.) No, it's more subtle than that, strong as it is. Part of what's held me back from experimenting with these is the containers are the sort that if you're not careful while opening the lid the contents can explode all over the place. Not quite the Hurt Locker, but if you're clumsy... Edited January 21, 2010 by Quincy Quote Link to comment Share on other sites More sharing options...
Jazzmoose Posted January 21, 2010 Report Share Posted January 21, 2010 Excellent French sea salt? Are you sure you're not a Democrat? Just what I was thinking; don't spill any on your Volvo, weizen... Quote Link to comment Share on other sites More sharing options...
Shrdlu Posted January 22, 2010 Report Share Posted January 22, 2010 Lol, a moose pic. Hey, I have a Volvo too. I tried salt once (I sprinkled it on my food), and it was quite good. I'm trying to pluck up the courage to try that pepper stuff. Quote Link to comment Share on other sites More sharing options...
sonnymax Posted January 22, 2010 Report Share Posted January 22, 2010 Sonnymax, remember when the Russians were marketing an unrefined, high mineral salt from the low-salinity Caspian Sea? Processing facility was right next to the mouth of The Volga. Had to cease operations after some local area restaurants reported a spate of curious side effects. No doubt about it, the eyes have it! Quote Link to comment Share on other sites More sharing options...
brownie Posted January 22, 2010 Report Share Posted January 22, 2010 French gourmets tend to prefer the authentic taste of Sel de Guerande . It tastes like salt should, just better Quote Link to comment Share on other sites More sharing options...
Jazzmoose Posted January 22, 2010 Report Share Posted January 22, 2010 I tried salt once (I sprinkled it on my food), and it was quite good. I'm trying to pluck up the courage to try that pepper stuff. Don't do it! Before you know it, you'd be on the hard stuff. Paprika, oregano...it never ends. Quote Link to comment Share on other sites More sharing options...
Shrdlu Posted January 23, 2010 Report Share Posted January 23, 2010 Yikes! Dare to say NO to pepper. Quote Link to comment Share on other sites More sharing options...
sonnymax Posted January 23, 2010 Report Share Posted January 23, 2010 Yeah! Salt 'n' Pepa be skankie! Quote Link to comment Share on other sites More sharing options...
Son-of-a-Weizen Posted January 23, 2010 Author Report Share Posted January 23, 2010 French gourmets tend to prefer the authentic taste of Sel de Guerande . It tastes like salt should, just better When I'm up in Montreal next month, I'll have to look around for some of these. Probably a wider selection up there. Quote Link to comment Share on other sites More sharing options...
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