Friday, July 14, 2006
I Heart Salt
Who knew salt could be so exciting and interesting? This spread is from Bon Appetit, July 2006. I had no idea there was a world of salt out there that was so varied and gourmet. I love the idea that little extra things (like salt) can have such subtle nuances of flavor that it can change the flavor of what you are eating. I also love the different colors, sizes and textures. I would use the Danish Viking-Smoked Sea Salt on a grilled steak, and the Cyprus Black Sea Salt Flakes on grilled purple potatoes, or atop mashed potatoes. I also liked the Murray River Pink Flake Salt from Australia. It would be pretty on anything.