vilasman
Senior Cook
- Joined
- Sep 6, 2004
- Messages
- 323
Having recently completed several raids on Marshall's I have amassed a small collection of Sea Salts.
pacific from California, Atlantic from Brazil, Mediterreanan from France and Trapani from the
Sicilian Sea. First I want to know if I will really be able, ok if I have good taste should I be able to taste a difference in these salts , have you heard of any other varieties and are they worth collecting and lastly I think, I will be using my salts, these salts on Salads or in dressings. What can I use to only grind a little of a given salt, short of having a rack of salt grinders, so that I can sprinkle a little on a dish or into a vinagrette?
pacific from California, Atlantic from Brazil, Mediterreanan from France and Trapani from the
Sicilian Sea. First I want to know if I will really be able, ok if I have good taste should I be able to taste a difference in these salts , have you heard of any other varieties and are they worth collecting and lastly I think, I will be using my salts, these salts on Salads or in dressings. What can I use to only grind a little of a given salt, short of having a rack of salt grinders, so that I can sprinkle a little on a dish or into a vinagrette?