Wednesday, June 23, 2010

Kitchen Brief
I recently ordered a quartet of sea salts each in its own grinder from Wine Woot. Tonight I wanted just a bite of dinner and whipped up a couple of eggs in a bit of bacon grease (the second best thing in which to cook eggs trailing butter only by a bit). I opened the alderwood smoked salt and let me tell you: it smells great even before I let a salty morsel pass my lips. But, as you've already figured out, I ground some onto the eggs and hoe lee cow! If you use salt, get yourself some of this. The smoky flavor is delicious and intense and it seems, as much as I can't justify this, somehow saltier than regular table salt. I'm hooked. I hope the other salts are as good.

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