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Old 10-22-2008, 08:56 AM   #11
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Originally Posted by GB View Post
I saw Martha Stewart take kosher salt and fresh zest and put it all in a pood processor. She ran it through to combine evenly and then stored in airtight jars.
I will have to try it with kosher salt and try the FP method.
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Old 10-22-2008, 09:20 AM   #12
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I don't know about flavored salts, but how about colored salt, so you can see it on light foods???????????????
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Old 10-22-2008, 09:21 AM   #13
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The flavored salts, at least the ones I am talking about, are the color of the zest you use. I have never used them myself though so I am not sure if they are just colored in the jar, but not on the food.
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Old 10-22-2008, 10:05 AM   #14
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I need to get around this board more, very interesting....
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