After deciding that sel gris really does make food taste better, I recently decied to try some others and purchased Hawaiian Pink, Peruvian Pink, Himilayan Pink, Alderwood Smoked and Bolivian Rose. What food, (cheese, vegetable, fruit) would be a good vehicle to do a taste testing to discern the differences in these salts? Does anyone prefer one of these salts over others?
Thanks one and all for your great suggestions. I now have enough ideas to throw a salt tasting party.
I'll put out the salt and serve:
Unsalted buttered bread
Bread spread with cream cheese
Hard boiled eggs
Fresh mozzarella
Sliced tomatoes
Caramel squares
Vanilla ice cream
Hmmm, now I have to come up with right wine pairings...
Instead of staring at my french press coffee pot while waiting 4 minutes for the coffeee to "brew" in the morning, I hand wash and dry the previous day's post dinner wine glassess that my thoughtful husband remembered not to load in the dishwasher. I am rewarded at the end of that chore by a perfect cup of coffeee!
My husband tells the story of the time his mother prepared the family's Sunday dinner - a whole chicken in the roasting pan with vegetables - and left it on the kitchen counter ready to pop in the oven. Off they went for a short drive, deciding not to take Clancy, their Irish Setter, with them. When they came home, his mother thought she had lost her mind as she had remembered preparing dinner but only found a very clean raosting pan on the kitchen counter. Clancy, clever dog, had managed to eat the entire chicken and made sure there was no trace of his dastardly deed!
Stir fry chicken with vegetables and serve with brown rice.
Thick enough for it to be crispy on the outside with a pliant middle.
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When I buy a bag of lemons I zest them and then juice them all. I freeze the zest in little baggies and the juice I freeze in ice cube trays and then place in baggies in the freezer. It's very convenient for baking and cooking.
I make a large beef roast on Sunday and we eat leftovers at least twice after.
We always make extra - doubling every recipe - to have leftovers and save cooking time.
cut n freeze -- and buy frozen when you can -- especially veggies since they tend to be fresher frozen
If you eat plenty of salads, cut everything up and put into plastic storage containers as soon as you get home from the store.
Make weekly menus for dinner, so there is no rushing to put something together for dinner last minute.
making several days worth of meals ahead of time, always having fresh sauce frozen and also have veggies prepped ahead of time.
Make a menu weekly, planning each daily meal. That way you're not confused about what to fix for dinner that evening.
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