So, the NY Times had a recipe for braised short ribs, with a twist. The recipe called for vermouth and white wine instead of the more traditional red wine... says right there: "Finish with some flaky sea salt" Ah yes... Cyprus Flake for the win... My dinner guests stunned into silence as we watched the entire platter disappear with nothing more than the smacking of lips... My non-salt aficionado guests even commented: "What the heck was THAT?!?!" - converts I tell ya...
The sparkle of the Yuzu is a very interesting companion to some very good chocolate - a bit of tang to set off the smooth sweet.
Ordered multiple of these as a gift for my wife. They arrived tied up nicely in some twine, and (most importantly) were delicious!!
