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| I just picked this up yesterday, haven't even opened it yet. But I am looking for thoughts as to what to put it on besides rimming a Bloody Mary glass.
How would you try it?
Alexa |
Follow-Up Postings:
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| Didn't like it....but I am not about any smoke flavor but what comes from a fire onto meat....or possibly corn. I didn't buy it....but think it was on a burger...nope...just a little himalyan or hawiian or just plain old kosher for me. |
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- Posted by Bumblebeez (My Page) on Fri, Aug 3, 12 at 18:41
| I have some naturally smoked sea salt and love it. I use it as a finishing salt on vegetables, tomatoes, flat breads... |
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| I thought of this recipe when I saw this post. It is great, I've made them a couple of times. |
Here is a link that might be useful: Espresso Caramel Bars
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| It sounds like a natural on salmon or pork chops. E |
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| I like it. It's better than liquid smoke. Not as good as the real thing, of course, but still adds a nice flavor. |
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- Posted by Bumblebeez (My Page) on Fri, Aug 3, 12 at 21:04
| One of my favorite foods in the entire world are my homemade salted caramels. I use french grey but have never tried the smoked. I would probably like it but no one else would! |
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| I have natural alder smoked sea salt and I love it on fish and shellfish - it just reinforces the briney taste. Jane |
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| Thanks for the ideas! I really want to try the Espresso Caramel recipe - and now I have the perfect finishing touch! Alexa |
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| While in Portland, I visited a salt shop, where we got to sample lots of different salts. I think I tasted some smoked salt, and liked it. I didn't buy any, though. I imagine using it, like was suggested above, as a substitute for liquid smoke, which I use sometimes to add that flavor to vegetarian dishes that smoked meats add to non-vegetarian dishes. (I know, not at all the same, but as close as it gets!) I also wonder if it might go with some cheeses. I've tasted some seaside smoked cheddar before that had a salty taste. Would it be good to add to some other kind of non-smoked cheese to give it that added flavor? Sally |
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| I would be especially curious as to what type of wood was used in the smoking process. Different woods give different flavors. My favorite is Hickory. Although I usually use maple wood for smoking, (I chip up all the little branches that are constantly falling from the maple trees in my yard). HEY, the price is right. |
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| Hickory, Alder or whatever, I LOVE it! I use it on meats, chicken and fish, but it's best as a finishing salt. Yesterday Whole foods Facebook page recommended sauteing chunks of avocado sprinkled with smoked salt. DH is dubious, but I might give it a try later this week. I'm not a fan of liquid smoke, but since my seasoning options are very limited, this fits the bill! While I love Penzey's, I'm not a fan of their salts. However, like Sally, in Portland I discovered a spice store (in the downtown area) whose salts were wonderful. Subsequently I discovered another store here in Costa Mesa which has alder salt with fantastic texture. I plan to visit again near the end of the month to try out some other items. |
Here is a link that might be useful: Savory Spices
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| THanks again everyone! Tried some on popcorn today. It was quite tasty and the boys enjoyed it while we all hid inside from the heat and humidity watching the Myster Science Theater 3000 marathon... so glad I found it and have lots of ideas from you all for using it. Alexa |
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| This is another endorsement for SSS. I have several types including alder wood and hickory smoked. I haven't used smoked salt on anything exotic but I do use it on grilled meats and vegetables. We have a local spice shop, VSpicery, where I get my salt and a number of my spices. |
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| Just for you Alexa |
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