Salt to taste
I love food. I love the holidays. Combine the two and I'm like a kid (born) on Christmas Eve.
One of the cooler food-related gifts I've seen is the Artisanal Salt Sampler from Red Envelope. It's a collection of 24 salts "from around the world, from Bali to Peru." It's $165, but the experience of all those different flavors could be worth it.
I love trying salt from all over the world. The difference in texture, salinity, color etc... all add to the cooking and dining experience. My favorite salt yet? HimalaSalt, a brand of salt from (you guessed it) the Himalayas. It has an incredibly pure taste and a pretty pink hue. I also like that particular brand because the company supports sustainable sourcing. You can order it (in bulk and share) here. Oh, and keep an eye out next time you're trying to get the max for the minimum at TJ Maxx. I saw some there a few weeks ago so I stocked up!
Labels: artisanal salt, himalasalt
3 Comments:
I just can't get on board with artisanal salts. I do use sea salt, but sodium chloride is sodium chloride no matter how much they attempt to charge for it.
It's rather like wine, cheese, chocolate, bread, etc... Some people think champipple, cheese food, generic milk chocolate and white bread are fabulous, while others cringe at the thought. For some, a basic table salt gets the job done.
More often than not I use Kosher or sea salt. But I think there are some foods that allow an artisanal salt to shine. One good example is in a salted chocolate truffle.
It's literally just a matter of taste...
I would NEVER pay that much for salt.
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