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 got this salt as well as couple others for my brother-in-law's first Father's Day and they were a big hit! He and my sister-in-law have been big fans of The Meadow for a long time and have gifted their salts to my husband and me in the past. Therefore, it was no surprise when I asked my SIL what he would like, these salts were top of the list. They arrived in perfect condition ready for my BIL to use as he fires up his new grill for the summer. I look forward to ordering again (but for myself this time).
Light mineral pleasant taste with a burst of the ocean
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Box had a nice array of "wacky" -- from minimally wacky (e.g., chocolate and green mango) to very wacky (e.g., kelp and everything seasoning). Recipient had a fun time tasting.
Hi Francesca, we're so glad to hear your recipient enjoyed the variety and that the tasting was fun! Thanks for sharing your experience.