Ingredient of the Week: Fancy Salts
Salt isn't boring!
Is that what you were thinking? SALT? How boring.
Think again, mister! Didn't you see my headline? These salts are fancy salts.
These salts were a gift from husband last birthday.
I mean like, a year ago birthday.
Because I'm one of those people who, when they get something nice, they carefully put it away and only look nervously at it for a good, long time until they realize no one is probably going to take it from them and they should use it.
(Not that people commonly take things from me. People never do that. But I still worry about it.)
(Also this approach doesn't work with food that goes bad...you should have seen the state of the first black truffles I bought for myself. Needless to say, truffles DON'T keep for a year.)
But I brought these out recently, and I'm daring to use them. And guess what?
They're great! They're so cool.
There is a pink one, that's sort of round and nubby and sweet.
And a white one that is flaky and prismatic. Really cool crystalline shapes in there.
There is a black one, which I think has carbon in it? Or lava, maybe. Can't remember the labeling now, but it is BLACK. Wow.
And then this yellow one with garlick melted into it.
And then one that is smoked over hickory wood.
Those flavored ones I'm still saving, because they need to go on something really special, something that will really showcase their flavor.
Popcorn maybe? Or corn on the cob? Or some kind of salted caramel cupcake type thing?
Well, maybe not the garlic one on the cupcake. But the pink or the black? How cool would that be?
Another plus: all these salts are weird, chunky shapes that don't fit in an ordinary salt shaker. So I keep them in small fancy bowls, and take pinches from them whenever I want. It's very snooty and excellent.
Have you ever worked with such fancy salts, friends? How did you use them? And what are your recommendations for the flavored ones (smoked and garlic)?