I just got some very pungent, very coarse, smoked salt. It smells quite wonderfully of a blazing campfire full of bacon.
I expect I'll try adding it as-is to a braise, or something stewy. Or grind it and sprinkle onto a dish to finish it. But I'm feeling a little blocked as to the specifics (unusual for me).
So. How would *you* use this? I'm open to any and all suggestions!
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