"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Click Here to Login
Thread Tools Display Modes
Old 09-16-2005, 01:33 PM   #21
SilvrBck's Avatar
Join Date: Sep 2005
Location: San Diego
Posts: 61
Originally Posted by Andy M.
How about if you grind the smoked salt and use it as a condiment at the table?
That would probably be the way to get the most smoke flavor from it. It think it will make a salt grinder permanently smell like smoke. If you have a grinder you want to dedicate then give it a shot! I guess I could use the mortar and pestle to grind it up.

I can resist everything except temptation.
SilvrBck is offline   Reply With Quote
Old 09-16-2005, 01:35 PM   #22
Certified Pretend Chef
Andy M.'s Avatar
Join Date: Sep 2004
Location: Massachusetts
Posts: 44,241
I use a coffee grinder with a stainless steel interior to grind spices. Residual odors aren't a problem. There ae no porous surfaces to absorb the smell of smoke.

"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 09-16-2005, 04:16 PM   #23
Master Chef
Constance's Avatar
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
I got the spices I ordered from eBay today. I haven't opened, sniffed and tasted yet, but they look lovely and are nice big jars as promised. The one called "Pot Herb", which is a mix of marjoram and thyme, looks like something from my college days. I'lll have to watch it, or my grandson will be trying to roll one up.
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 09-16-2005, 04:57 PM   #24
Assistant Cook
Join Date: Jul 2005
Posts: 5

As a head’s up, the McCormick company makes a Hickory Smoked Salt that I use all the time in making BBQ rubs. I’m not sure what you’re looking to use it for though. I’ll tell you right now it does taste artificial – but if you’re only using it as a background flavor, it’s adequate. It sounds like the advantage it may have for you is that it’s not made in some weirdo’s back yard. I know you can make the stuff pretty easily. I think I saw a recipe for it in one of the thousands of Steven Raichlen books (maybe BBQ USA?). I’d just go to the store and look up the recipe. I can also tell you that McCormick’s salt costs maybe 3 bucks – certainly not eight. Good luck.

C-wing is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:29 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.