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 swear the texture and consistency of this salt has changed since I first received as a gift several years ago. While still excellent in flavor, it is "chunkier" and moister now which takes away from its ease of sprinkling.
They have everything you could ever want as long as it’s salt or chocolate or helpful customer service. My experience here was delightful and I left with two gifts I know my loved ones will enjoy. I will be back.
I visited your store from Seattle about a year ago. I have since ordered gifts and salts and other products for me. This salt is my fav especially on popcorn and avocado salt.
A delightful bundle to give a friend as a token of appreciation. You can select different chocolates or go all in on one!
A friend shared one of the most beautiful items on earth, The Meadow's Black Truffle Sea Salt, with me last year and I now I can't live without it! It's forever a kitchen staple and one of my most treasured joys. 11/10 Recommend!