With our judge extraordinaire Moi.
Curious about the different varieties of salt? This will, hopefully, put those questions to rest.
Table Salt has been refined with anti-caking agents, making it easy to pour (even when it rains). [please note imbedded subliminal advertising]
Sea Salt comes from, you guessed it, the ocean. Contrary to popular belief, sea salt is no more nutritious or salty than other varieties.
Coarse Salt has crystals of differing grain shapes, such as flakes and cubes. These dissolve at different speeds.
Kosher Salt, the choice of most professional chefs, is inexpensive, lacks additives and its lakes dissolve quickly.
There are also tons of specialty salts.
What follows are a few simple recipes that make up a dinner, using most of the above.
Rosemary Garlic Bread:
Slice a course loaf of rosemary bread in 1/2 to ¾ inch thick slices
Cover with thinly sliced Gruyère cheese.
Sprinkle with coarse salt and minced garlic
Toast to taste
Homemade chicken noodle soup:
2 chicken breasts
2 quarts of chicken stock
2 chopped carrot
1 chopped celery stalk
1 garlic clove, minced
1 tbsp. dried parsley
Sea salt to taste
1 tsp. basil
8 oz. egg noodles
Place all ingredients (except noodles) in 5-quart Dutch oven. Bring to boil, simmer until chicken is very tender. Remove chicken breast, allow to cool, tear in bite size pieces, return to pot. Add egg noodles, cook 15 minutes or until noodles are tender. Serve hot.
Kosher salt to taste
Ground black pepper
The dressing was raspberry vinaigrette
I realize this is kind of a stretch for our topic salt. But honestly, the coarse salt on the bread makes this meal. When dunked into the soup it is very tasty. It is best served with a glass of Merlot or Cabernet Sauvignon.
I apologize for the quality the photograph, unfortunately the meal had been consumed before I checked the picture.
After dinner try a pinch of table salt in your coffee, you may find it interesting.