Salt

Sausagefest 09 mofo busted out some pink Himalayan sea salt which was awesome.

recently my wife picked up some Hawaiian sea salt or Hawaiian Red Alaea sea salt which we are loving a lot.

http://www.hawaiikaico.com/images/largeprod-9.jpg
In ancient Hawaii, on the island of what is now Kauai, red volcanic clay called Alaea “met” Sea Salt when, during heavy rains, the red clay sediment seeped into the ocean from Kauai’s rivers. When this red ocean water became trapped in tidal pools, evaporation created Hawaiian Red Alaea Sea Salt.

While much of the salt was used by ancient Hawaiians in sacred rituals in which security was sought for everything from canoes to homes and temples, the salt was also used to preserve food. Today, the salt is used by Hawaiians in traditional dishes like Kalua Pork, and by discerning restaurant and home chefs who appreciate this salt’s unique history, taste and appearance.

anyone else use gourmet salts ?

fleur de sel (Fleur de sel - Wikipedia, the free encyclopedia (http://en.wikipedia.org/wiki/Fleur_de_sel)) is great. i keep it in a small salt cellar in the kitchen and season food with it just before serving. highly recommend.

i might have to give it a shot sometime. so its kinda pink ?

its expensive?

ever try the flor de sal with it being cheaper and all.

i'm pretty basic with salt. diamond crystal kosher is my standby. i recently used some hawaiian red salt with some liquid smoke on a pork butt and it was good. just good.

fleur de sel is great for a salty crunch without being too salty - Vermouth is right about adding it just before serving.

got a 24 hour pork butt we are cooking right now... will be done for dinner tonight :)

I use coarse sea salt. i keep it in a small salt cellar in my kitchen

what a coincidence i also have a small salt cellar in my kitchen

what is this salt cellar ?

should i be looking into getting one over keeping salt in the containers they come in ?

uh your salt probably doesnt even taste like salt anymore that is how important a salt cellar is

a salt cellar is another word for a salt bowl/dish more or less

if vermouth and java were to go on a date how long would it take for the word "mouthfeel" to come up

sur la table sells a few diff kinds of salt cellars. i have one from this line Italian Ceramic Divided Salt Boxes - Tabletop & Serving - Sale - Sur La Table (http://www.surlatable.com/product/italian+ceramic+divided+s alt+boxes.do?keyword=salt&sortby=ourPicks) but smaller.

fleur de sel isn't a diff color or odd looking or anything. it's fairly coarse and a little translucent. and yeah, it's kind of expensive, but it lasts awhile if you use it as a garnish as opposed to mixing a lot of it in to season something.

if vermouth and java were to go on a date how long would it take for the word "mouthfeel" to come up
i guess that would depend on what we were talking about. what's your point?

I got some amazing cypress flake sea salt lately - as well as some Alderwood smoked sea salt - both of which are fantastic for various applications

i guess that would depend on what we were talking about. what's your point?

the pretentious douchiness of foodies

i'm not pretentious. i'm blue collar and happen to work in food and know more about it than the average person. if you're not interested in food then what are you doing here? and what's your problem with me? talk about douchiness.

do you call it a white sauce or a Béchamel

do you call it a white sauce or a Béchamel

ooh the million dollar question that may define me! i call it bechamel if i'm teaching someone what it is and how to make it - i call it white sauce if i'm talking to another cook.

:lol:

my name is java and I take every single post personally