eVoMotion Posted March 28, 2008 Share Posted March 28, 2008 I love salt! We have about 10+ salts in our kitchen. Current favorite for after cooking flavoring is Murray River Pink Salt http://www.restaurantwidow.com/2005/04/murry_river_sal.html It has incredible flakes - really cool shaped pyramids, melts easily, nice, sweet minerally flavor. For a daily seasoning - getto love - http://www.janeskrazy.com/home.asp We use standard Kosher salt for cooking. Hate table salt - bleached, sugar coated, yuck. On meats and some pasta, pizzas I LOVE truffle salt. http://www.gourmetsleuth.com/trufflesalt.htm For decoration - Hawaiian Salts look cool. http://www.saltworks.us/shop/product.asp?idProduct=116 We made some great roasted fennel seed and kosher salt for meats. Off topic (?) I love the salty goodness that comes off of cured meats. I suck on bacon. Someone gave us some bacon salt, but I have not put it on anything. http://www.baconsalt.com/ In Oz most shops that sell chips/fries off chicken salt on things. We brought some back last trip. http://www.aussieproducts.com/prodinfo.asp?number=155085 Link to comment Share on other sites More sharing options...
A_Tang Posted March 29, 2008 Share Posted March 29, 2008 I'm with ya on that table salt...hate it. I cook and season at the table with sea salt...run through with a mill... We use standard Kosher salt for cooking. Hate table salt - bleached, sugar coated, yuck. Link to comment Share on other sites More sharing options...
Inigo Montoya Posted March 29, 2008 Share Posted March 29, 2008 Kosher for regular cooking and at the table. We do use table salt but only when I do a brine for meats. We have some Maine sea salt, some Irish sea salt and a couple others. Oh, some shallot salt we got from Penzeys. Link to comment Share on other sites More sharing options...
robinlsb Posted March 29, 2008 Share Posted March 29, 2008 Cypress Black and Hawaiian Red for the Table. French white for everything else. You might get Mark Kurlansky's book: Salt: A World History. it is fascinating! "Belief does not make truth. Evidence makes truth. And belief does not make evidence." Link to comment Share on other sites More sharing options...
Guest heightsgtltd Posted March 29, 2008 Share Posted March 29, 2008 fleur de sel Link to comment Share on other sites More sharing options...
eVoMotion Posted March 29, 2008 Author Share Posted March 29, 2008 . Oh, some shallot salt we got from Penzeys. Link to comment Share on other sites More sharing options...
harman.khinda Posted March 30, 2008 Share Posted March 30, 2008 In India we usually ate our watermelons with black salt harvested from mines in Pakistan. http://en.wikipedia.org/wiki/Black_salt Link to comment Share on other sites More sharing options...
Guest heightsgtltd Posted March 30, 2008 Share Posted March 30, 2008 ^^ that sounds really interesting and good! Link to comment Share on other sites More sharing options...
Penguin Posted March 30, 2008 Share Posted March 30, 2008 i just pour pickle brine on my food. Link to comment Share on other sites More sharing options...
Guest heightsgtltd Posted March 30, 2008 Share Posted March 30, 2008 Link to comment Share on other sites More sharing options...
Penguin Posted March 30, 2008 Share Posted March 30, 2008 Yeah, that's right, I'm classy. Link to comment Share on other sites More sharing options...
moshulu Posted March 30, 2008 Share Posted March 30, 2008 For final seasoning, try "fleur de sel", a hand-harvested sea salt from the Atlantic coast of France. It is raked off the the tops of the salt pans, where it forms very fine crystals. You can get it at Williams Sonoma, I think. For bulk salting, kosher salt. For really heavy duty jobs (e.g., macerating cukes) coarse rock salt. Link to comment Share on other sites More sharing options...
squishyface Posted March 30, 2008 Share Posted March 30, 2008 Yeah, that's right, I'm claussen. fixed... Link to comment Share on other sites More sharing options...
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