Salty advice and a recipe for Chevre with Cyprus Black Flake Sea Salt and Cacao Nibs
Salting as a deliberate act.
Sounds a bit intense. And for Mark Bitterman, it is. It's a call to action, a plan to banish bland food. "Think about salting as a deliberate act," says Bitterman, author of "Salted" (Ten Speed Press, 2010), a 312-page devotional to salt. "This isn't about being a fancy chef. It's about how to make every single food you eat in your daily life come alive." Because truth is, salt has a powerful effect on food. And just a little bit goes a long way. Here's Bitterman's tips to help you sort through the maze of salts that crowd the market. Salts vary in moisture, mineral content and the size and structure of their crystals, Bitterman says. Moisture dictates "mouth feel," while mineral content will play up or tone down a food's intrinsic qualities, such as fruitiness. Crystal size creates different sensations on the tongue.
I ordered this set to try some fresh peppers from around the world. I even bought a new mortar and pestle for the table. I have tried all of them and nearly finished two jars in about two weeks. The Tellicherry and Voatisperifery are my favorites but I like them all. Getting ready to make a second order.
This was my first order from The Meadow and I mixed pepper and several salts. After trying several Halen Mon Silver is one of my favorites. I haven’t found one I really don’t like yet but this one is special.
This chocolate really just melts in your mouth and its full of tea flavor, no tea leaf bits
The flavor is wonderful. An absolute treat for those who love the blend of berries and dark chocolate.
I loved the sample I tried in the store, so I bought this as a gift for a friend who enjoys cooking. It was very well received!
So happy to hear this! The Alaska Alder is definitely one of our most popular cooking salts :)