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Worth One's Salt
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elemenoh



Joined: 10 May 2005
Posts: 17
Location: Scotland/New Jersey/Connecticut/Massachusetts

PostPosted: Sat May 14, 2005 10:34 pm    Post subject: Reply with quote

Judy - I was thinking of just taking dried lavender and putting it together with coarse salt and running it through a salt grinder. I figure the result would be similar to the mushroom salt Clotilde posted about here. I thought about just putting the lavender and salt together and letting them sit a while, but I'm not sure how well the salt would pick up the lavender flavor. I wonder if using fresh lavender vs. dried would make a difference in that method.

Anyhow, we've got lots of lavender. Maybe I'll experiment with as many different ways as I can come up with!
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JustMe



Joined: 13 Apr 2005
Posts: 213
Location: Ontario, Canada

PostPosted: Sun May 15, 2005 7:07 pm    Post subject: Reply with quote

I bought my first "fleur de sel" yesterday at a new Whole Foods Market that opened in Oakville (just south of here). Le sel is wonderful, and so is the market, though VERY pricey.
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cigalechanta



Joined: 27 Dec 2004
Posts: 200
Location: cambridge, ma.

PostPosted: Tue May 17, 2005 9:48 pm    Post subject: Reply with quote

I love Fleur de sel and bring back a couple of containers each year. Unkike other salts, you do not cook with it but sprinkle on before serving. It really brings out the flavors without tasting salty.
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cigalechanta



Joined: 27 Dec 2004
Posts: 200
Location: cambridge, ma.

PostPosted: Wed May 18, 2005 12:28 am    Post subject: Reply with quote

just me, ......in Provence you can find the same colorful round box of fleur de sel for 3.50 dollars. Here, I've seen $10-11.
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JustMe



Joined: 13 Apr 2005
Posts: 213
Location: Ontario, Canada

PostPosted: Wed May 18, 2005 2:17 am    Post subject: Reply with quote

cigalechanta, it cost me $6.50 CAD, I think. There were several kinds but I bought the one in the nicest box...go figure! Quite enjoyable. I did know about the not cooking with it...probably from this forum.
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cynthiaLW



Joined: 15 Feb 2005
Posts: 13
Location: Portland, Oregon, USA

PostPosted: Wed May 18, 2005 4:32 am    Post subject: Iodine Reply with quote

Early this spring I attended a salt tasting class at a local cooking store- In Good Taste. Very interesting class. There, they explained that if you eat seafood at all, you get all the iodine you need, so it is not necessary to use Iodized salt. Also, even living in an area near a body of salt water means that iodine is present in the soil in large enough quantities that your produce has enough iodine to prevent goiters. Meaning, that its still important for the American heartland. But I think that the general public has access to such good frozen seafood now days, that even there is shouldn't be necessary. Anyway, you can learn more about this in SALT & PEPPER by Cook, Slavin & Jones. I read Kurlansky's books a few years ago and really enjoyed COD. Another good one is SALT- GRAIN OF LIFE by Pierre Laszlo which I think was originally written in French, but came out in English in paperback in 2002. It starts out with a poem by Pablo Neruda entitled: Salt. Enjoy!
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cigalechanta



Joined: 27 Dec 2004
Posts: 200
Location: cambridge, ma.

PostPosted: Wed May 18, 2005 4:49 am    Post subject: salt-neruda Reply with quote

Ode to Salt


This salt
in the salt cellar
I once saw in the salt mines.
I know
you won't
believe me
but
it sings
salt sings, the skin
of the salt mines
sings
with a mouth smothered
by the earth.
I shivered in those
solitudes
when I heard
the voice
of
the salt
in the desert.
Near Antofagasta
the nitrous
pampa
resounds:
a
broken
voice,
a mournful
song.

In its caves
the salt moans, mountain
of buried light,
translucent cathedral,
crystal of the sea, oblivion
of the waves.
And then on every table
in the world,
salt,
we see your piquant
powder
sprinkling
vital light
upon
our food.
Preserver
of the ancient
holds of ships,
discoverer
on
the high seas,
earliest
sailor
of the unknown, shifting
byways of the foam.
Dust of the sea, in you
the tongue receives a kiss
from ocean night:
taste imparts to every seasoned
dish your ocean essence;
the smallest,
miniature
wave from the saltcellar
reveals to us
more than domestic whiteness;
in it, we taste finitude.

-
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Lady Amalthea



Joined: 18 Dec 2004
Posts: 136
Location: New York City

PostPosted: Wed May 18, 2005 9:32 am    Post subject: Reply with quote

Fascinating article, first of all. And I will definitely keep an eye out for Kurlansky's book when I'm back in the States.

I tend to use Kosher Salt almost exclusively when cooking. I really prefer coarse salt to finely grind, though I do grind it up myself when I feel the need.

As for the fairy tale, Rainey, I always heard it as a Jewish fairy tale. It's in an anthology I had as a kid called "Rachel the Clever," I believe.
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Dairy_Queen



Joined: 29 Jan 2005
Posts: 342
Location: Chicago and other places

PostPosted: Wed May 18, 2005 4:40 pm    Post subject: Reply with quote

Nice poem, cigalechanta. Did you write it?


elemenoh: I'd use dry lavender vs. fresh, if I were making my own lavender salt. The same logic as using a dried vanilla bean to infuse taste vs. a fresh vanilla bean, just picked.

The essential oils have concentrated and you can blend it with the salt when it's dried; not so, when fresh.
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cigalechanta



Joined: 27 Dec 2004
Posts: 200
Location: cambridge, ma.

PostPosted: Wed May 18, 2005 4:45 pm    Post subject: Reply with quote

I found it on line Smile
I, too use dried lavender(make sure it's from a shop that sells for cooking.
I do a chicken coated with mustard and lavender honey.
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cigalechanta



Joined: 27 Dec 2004
Posts: 200
Location: cambridge, ma.

PostPosted: Fri May 20, 2005 2:03 am    Post subject: Reply with quote

no way use fleur de sel in that salt crust for fish. Chefs will damn you Smile
it's only used AFTER and plus costly.
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JustMe



Joined: 13 Apr 2005
Posts: 213
Location: Ontario, Canada

PostPosted: Fri May 20, 2005 2:36 pm    Post subject: Reply with quote

I am warned!! merci.
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David



Joined: 30 Sep 2004
Posts: 1855
Location: Ottawa, Ontario, Canada

PostPosted: Mon Aug 21, 2006 5:46 pm    Post subject: Reply with quote

My little container of salt (just regular stuff) finely ran out here at the store and I was desperate for good chips with salt and vinegar so I went to the health food store across the street and ended up with a container of Himalayan Salt!! All I can say is WOW!! Sharp and salty, need about half the amount for the same effect. It claims "it retains all the minerals of the original sea." Now if only that chip wagon wasn't so far away.......then again maybe not Very Happy Very Happy
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Lady Amalthea



Joined: 18 Dec 2004
Posts: 136
Location: New York City

PostPosted: Mon Aug 21, 2006 6:17 pm    Post subject: Reply with quote

While on vacation up in Maine, I bought some "mesquite-smoked salt." Probably similar to the one Rainey was talking about. It's really smoky and surprisingly salty; best in small amounts. But very good on fish!
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swan



Joined: 23 Nov 2004
Posts: 450
Location: a Dutchie in HongKong

PostPosted: Mon Aug 21, 2006 7:40 pm    Post subject: Reply with quote

Uhm, David...SEA in the Himalaya?!?!?!
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