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Ruminations on food, cooking in and eating out in our area.


It's entirely possible to be a vegetarian in Porkopolis. Pop culture reporter Lauren Bishop blogs about products, recipes and restaurants she's tried for others who eat meat-free. E-mail her at lbishop@enquirer.com.


Nicci King is an unabashed foodie and the Lifestyle/Food editor in The Enquirer's features department. She loves to discover new food faves, and she's on a daily quest to answer one burning question: What's for dinner? E-mail her at nking@enquirer.com.


Enquirer Weekend editor Julie Gaw tends to order the same dish every time she eats at a restaurant, but periodically ventures out to discover something new and fabulous. After living in China, Hong Kong, the Philippines and Thailand for more than 8 years, she craves tasty Asian food. E-mail her at jgaw@enquirer.com.


Food/dining writer Polly Campbell loves every quirk and secret of Cincinnati's food personality, and is on a constant lookout for something good to eat. Keep an eye out for her restaurant picks, or see how she's progressing toward becoming famous for her apple pie. E-mail her at pcampbell@enquirer.com.


Communities reporter Rachel Richardson is on a mission to prove vegetarians eat more than lettuce. She shares both her graduate work on American food culture and food-related news.. E-mail her at rrichardson@enquirer.com.

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Tuesday, October 23, 2007

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!

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3 Comments:

at 5:43 PM Anonymous nicejewishgirl said...

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.

 
at 10:13 PM Blogger Nicci King said...

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...

 
at 8:32 AM Anonymous Anonymous said...

I would NEVER pay that much for salt.

 
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