A couple days ago I watched a friend eagerly open her delivery from Napa Style and pull out a tin of gray salt. Coincidentally, I had just read in the January Fine Cooking about a woman who uses gray salt for salted caramels. Call me ignorant, but I had never heard of it. Anyway, she gave me her catalog...and they have not only gray but Hawaiin Red Salt, Fleur de Sel, Black Salt, Jurassic salt, Peruvian Pink and Sicilian White salt, among others.
I suppose it's not surprising that salt has terroir, and even terror. Remember the bit in the Omnivore's Dilemma about salt gathering in San Francisco Bay? How about a little PCB salt on that baked potato? Or heavy metal?
What say you? Food fad or foodie find?
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