Curry Recipes Online
Curry Chat => Talk About Anything Other Than Curry => Topic started by: Peripatetic Phil on March 03, 2011, 07:01 PM
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I have just read this in the current edition of Waitrose Weekend
[T]he market for gourmet varieties [of salt] has taken off ... Some restaurants in the US even employ 'selmeliers' to advise diners which salt to choose for which dish.
Even I, a confirmed salt addict who probably exceeds his RDI by a factor of five (Maldon salt, ideally), cannot believe that our North American cousins can be so pathetic as to wish to seek advice on which gourmet variety of salt to choose for a particular meal ...
** Phil.
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There is a local company to me that produces smoked salt as well as black pepper, garlic, and host of other smoked items. It had even been stocked by the likes of Asda and Tesco for a while.
The smoked garlic was nice and in mildly flavoured dishes, you could appreciate it's gentle smoky overtones. The salt however, whilst being stained with a yellowy tar like colouration from the smoke was completely pointless. To the nose you could clearly tell it had been smoked but to taste especially in or on a dish, it was no different.
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Scottish salt = deep fried in batter, covered in tomato ketchup, served with 12 pints of Tennant's Lager.