Comments on: On the Massive Importance of Salt http://www.breakawaycook.com/blog/2009/08/19/on-the-massive-importance-of-salt/ the hyperglobal meets the hyperlocal -- ethnic markets meet farmers' markets Thu, 29 Jul 2010 02:50:36 +0000 hourly 1 http://wordpress.org/?v=3.0 By: breakawaycook http://www.breakawaycook.com/blog/2009/08/19/on-the-massive-importance-of-salt/comment-page-1/#comment-5571 breakawaycook Thu, 27 May 2010 18:26:19 +0000 http://www.breakawaycook.com/blog/?p=1574#comment-5571 The best/cheapest place to buy it in the bay area is the SF Herb Company:<a href="http://www.sfherb.com/" target="_blank">http://www.sfherb.com/</a> The best/cheapest place to buy it in the bay area is the SF Herb Company:http://www.sfherb.com/

]]> By: lesterlee http://www.breakawaycook.com/blog/2009/08/19/on-the-massive-importance-of-salt/comment-page-1/#comment-5564 lesterlee Thu, 27 May 2010 03:36:13 +0000 http://www.breakawaycook.com/blog/?p=1574#comment-5564 Hi Eric, where do you find sel gris? I'm intrigued. I'm from Oakland, CA. Thanks. Hi Eric, where do you find sel gris? I'm intrigued. I'm from Oakland, CA. Thanks.

]]> By: Eric http://www.breakawaycook.com/blog/2009/08/19/on-the-massive-importance-of-salt/comment-page-1/#comment-4346 Eric Wed, 26 Aug 2009 22:53:46 +0000 http://www.breakawaycook.com/blog/?p=1574#comment-4346 Good god that Murray River stuff is pure manna. Good god that Murray River stuff is pure manna.

]]> By: Carol Peterman http://www.breakawaycook.com/blog/2009/08/19/on-the-massive-importance-of-salt/comment-page-1/#comment-4345 Carol Peterman Wed, 26 Aug 2009 19:17:34 +0000 http://www.breakawaycook.com/blog/?p=1574#comment-4345 I really like using flake salts for finishing because they are visually beautiful and deliver a delicate salt flavor even though the flakes look big they are so very thin. My chocolate chip cookies reached a whole new level once I started topping them with a tiny sprinkle of Murray River Pink Flake Salt before baking. I really like using flake salts for finishing because they are visually beautiful and deliver a delicate salt flavor even though the flakes look big they are so very thin. My chocolate chip cookies reached a whole new level once I started topping them with a tiny sprinkle of Murray River Pink Flake Salt before baking.

]]> By: Eric http://www.breakawaycook.com/blog/2009/08/19/on-the-massive-importance-of-salt/comment-page-1/#comment-4344 Eric Mon, 24 Aug 2009 23:39:02 +0000 http://www.breakawaycook.com/blog/?p=1574#comment-4344 I think smashed potatoes/duck fat/Maldon makes us all consider a higher calling -- deity food! Matt, do give matcha salt a whirl -- it will immediately become a staple. And Liv -- it's true that table measures differently from kosher. I tend to use fine sea salt I get from my hippie grocery store when I bake, which isn't all that frequent, but just as often I use kosher. Hardcore bakers will no doubt argue about this. I'm pretty agnostic where baking/desserts are concerned! And I seem to recall you preferring a second lamb chop over dessert as well? :^) I think smashed potatoes/duck fat/Maldon makes us all consider a higher calling — deity food!

Matt, do give matcha salt a whirl — it will immediately become a staple.

And Liv — it’s true that table measures differently from kosher. I tend to use fine sea salt I get from my hippie grocery store when I bake, which isn’t all that frequent, but just as often I use kosher. Hardcore bakers will no doubt argue about this. I’m pretty agnostic where baking/desserts are concerned!

And I seem to recall you preferring a second lamb chop over dessert as well?

:^)

]]> By: liv blumer http://www.breakawaycook.com/blog/2009/08/19/on-the-massive-importance-of-salt/comment-page-1/#comment-4343 liv blumer Mon, 24 Aug 2009 13:31:22 +0000 http://www.breakawaycook.com/blog/?p=1574#comment-4343 What about salt in baking? When a cake calls for 1/2 tsp of salt, say, what salt will measure correctly? Small grains will measure differently from large grains. I still keep iodized salt around for baking, but now that you point out that we don't need additional iodine anymore, I'd rather not use it. What about salt in baking? When a cake calls for 1/2 tsp of salt, say, what salt will measure correctly? Small grains will measure differently from large grains.

I still keep iodized salt around for baking, but now that you point out that we don’t need additional iodine anymore, I’d rather not use it.

]]> By: matt http://www.breakawaycook.com/blog/2009/08/19/on-the-massive-importance-of-salt/comment-page-1/#comment-4342 matt Thu, 20 Aug 2009 02:51:57 +0000 http://www.breakawaycook.com/blog/?p=1574#comment-4342 As a salt freak I appreciated reading this! I'm going to have to try matcha salt, I can taste it already! As a salt freak I appreciated reading this! I’m going to have to try matcha salt, I can taste it already!

]]> By: jen maiser http://www.breakawaycook.com/blog/2009/08/19/on-the-massive-importance-of-salt/comment-page-1/#comment-4341 jen maiser Thu, 20 Aug 2009 01:59:15 +0000 http://www.breakawaycook.com/blog/?p=1574#comment-4341 Great post, Eric, thanks. I read it while eating my perfectly salted smashed potatoes (boiled, then roasted in duck fat) started with kosher salt and finished with a bit of Maldon. I have a Japanese sea salt at the moment that I'm really enjoying. It's very fine, and extremely wet. It's such a joy to have several options in the kitchen. Great post, Eric, thanks. I read it while eating my perfectly salted smashed potatoes (boiled, then roasted in duck fat) started with kosher salt and finished with a bit of Maldon.

I have a Japanese sea salt at the moment that I’m really enjoying. It’s very fine, and extremely wet. It’s such a joy to have several options in the kitchen.

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