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Rosemary-salt or Dos Anclas-salt for BBQ?

Joe Bonz | Jul 18, 200206:58 PM

Recently had the experience of eating at a BBQ of steak and chicken that were prepared & cooked by an Argentine chef/tango teacher. The meats were SO SAVORY; he used a "Dos Anclas" (2 anchors) brand salt.

Now I also read somewhere that rosemary-salt is sometimes used.

Any experiences regarding these; and does anyone know where to pick these up in SF?

P.S. Thanks for the tips on Crustacean & INdigo. Ended up taking my guest instead to Slanted Door's new location; and the nite we want to go to Indigo in August, will be closed due to some special event. Oh well, their loss.

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