Giveaway: Foundation Salt Set from The Meadow

Foundation Salt Set - Food in Jars

Salt has forever been an essential ingredient in food preservation. It plays a key role in pickling, whether you’re fermenting or using vinegar, and has also long been used to preserve meat and fish.

As canners, one of the things we often hear is that pickling salt is the only way to go. And while it’s true that it dissolves quickly and doesn’t contain any additives that could discolor your pickles, I believe there are places for a variety of salts in the home preserver’s toolbox.

Fleur de Sel - Food in Jars

For the last few summers, I’ve made all my pickles with fine grain sea salts like this Fleur de Sel from The Meadow. I measure it out by weight in order to ensure that I don’t oversalt my dilly bean and cucumber dills (more on how to swap salts by weight in this post from 2010) and the finished pickles are fabulous and the quality of the brine suffers not at all from the salt substitution.

Sel Gris - Food in Jars

When I want to incorporate chunkier, more mineral-flavored salts like Sel Gris in my preserving, I opt for a batch of Herbs Salees (it’s best done in high summer, when tender herbs can be had for a song). I have a version of salt preserved herbs in my new cookbook, or you can try the technique on Well Preserved. They add incredible flavor to soups and stews.

Flake Salt - Food in Jars

Recently, the folks at The Meadow sent me their Foundation Salt SetΒ (it retails for $40. If that feels too spendy, maybe their Mini Foundation Set at $20 might suit your budget?) and a little jar of deeply smoked sea salt to play with. I’ve been a customer of theirs since 2009, but their inventory is so deep that other that the Fleur de Sel, all the salts were new to me.

I have two pickle recipes going up later this week that feature these interesting salts, so stay tuned for those. However, in the mean time, let’s have a giveaway!Β The Meadow is offering up one of their Foundation Salt Sets to one lucky Food in Jars reader. Here’s how to enter:

  1. Leave a comment on this post and share a salty tidbit. Do you have a favorite salt? Have you ever tried making your own sea salt? Tell me something about your relationship with salt.
  2. Comments will close at 11:59 pm on Saturday, April 5, 2014. Winners will be chosen at random and will be posted to the blog on Sunday, April 6, 2014.
  3. Giveaway open to US residents only.
  4. One comment per person, please. Entries must be left via the comment form on the blog at the bottom of this post.

Disclosure: The Meadow sent me some salt to use and photograph and are also providing a set for the winner of this giveaway. However, they did not pay to be featured here on this blog and all opinions expressed here are mine and mine alone.

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415 responses to “Giveaway: Foundation Salt Set from The Meadow”

  1. I LOVE SALT. It is the tastiest. Food tastes utterly bland to me without it. I would love to develop a better palate for it.

    Friend of mine has about 16 weensy salt bowls and weensy salt spoons on a lazy Susan on her dining table so people can salt to taste and flavor!

  2. Ah! I love The Meadow! We gave away jars of their Sugar Maple Smoked Salt as wedding favors with a recipe for a chocolate maple salted carmel that I put together. πŸ™‚ The salt is also really good on eggs of any kind.

  3. Ahhh salt! Growing up, I hardly used any salt at all. But now that I live in the desert (Tucson, AZ), I find I actually crave it. Needless to say, I give up to my craving quite frequently. I’m just learning about different salt and how to use them. It’s a very fun journey. I plan to tackle your dilly beans this year.
    Pamela

  4. As a cake baker, I find that cake frosting requires a little more salt than one might think. Frosting without salt makes your teeth hurt.

  5. Of course my favorite salt tip is not to do with cooking…Dead Sea Salts are great for soaking out all those aches we get as we age! Still, I would love to try these different salts in our food.

  6. Made my first batch of homemade cilantro salt last year and it’s high on my preserving list for this year too:@)

  7. I love salt, my fave currently is salted toffee I make during the holidays. I’ve been primarily using Himalayan pink sea salt lately.

  8. Although I use various salts for different things, my friend’s daughter loves the pink himalayan salt, and recently gave her mother a grinder full for a gift. My friend decided that she had no desire to grind salt over food, so she used the salt to boil pasta. (shudder).
    I love to make home made bath salts with course sea salt.

  9. My favorite is Lima sea salt; I think it’s from Brittany. A very slightly moist, fine grained off white sea salt. The flavor has a roundness I don’t find in other salts. I think it was named after Lima Ohsawa, the wife of a Macrobiotic leader back in the day. I had some fun with a flaked mushroom salt gifted from a friend a couple of years ago too.

  10. I go to a food convention every year and try to pick up different salts . They all are very different and interesting to try.

  11. I remember my Grandma having individual “salt cellars” at each place at the dinner table, so we could add our own seasoning to our food. I wish i had them!

  12. I love salt too! I cook most of my own food and I love to use different salts to achieve flavones. Smoked salt gives a subtle smokiness that’s hard to figure out, if you do not already know what is in there. A quick grind of coarse sea salt is the perfect finish for a steak or vegetable. And then there are the pickles. Oh, the pickles. Yummy, yum yum!

  13. I use salt wisely and sparingly because I am on a low sodium diet.
    I was given a gift of pink salt once and loved it. I would like to try more flavors…thanks for the chance!

  14. The candy store near my house has the most amazing salted caramel chocolate balls. I can’t make them myself, but they’re the best use of salt I know of!

  15. The only other salt I’ve used besides Morton’s is Hawaiian sea salt. I liked
    the soft saltiness of it. I crumbled 3 pieces of crisp smoked bacon in a jar of
    sea salt and let it set for a few days. Really tasty on fried or scrambled eggs,
    Baked potatoes, bean soup, etc. I would love to try other kinds of salt.
    .

  16. I bought my first Maldon Salt in a specialty store and have not looked back since. Special salts are so much fun to experiment with. The best story is teaching my grandsons that “finishing salts for their salads was so much tastier than regular salt. As adults It is now a tradition to buy a new salt for them to try for Christmas. So pass the salt but not the table kind.

  17. Salt seems to bring out the flavor in everything, especially adding to sweets when you wouldn’t think it mattered. Would love to try different salts.

  18. When I have a headache, I drink a full glass of water and put a tiny pinch of Himalayan Sea salt under my tongue.

  19. As kids, we would go visit the Salt Plains in Northwest Oklahoma and collect the beautiful salt crystals – it was fun and a great learning experience. I was most disappointed to find my beautiful crystal melted on my shelf following a very humid season.

  20. I have always only purchased sea salt in the grocery stores and use that for everything. I have never tried other “real” salts and would love to. Also, I have also wanted a salt holder. I LOVE, LOVE, LOVE the glass ones you are giving away. I was wondering if this is also the kind of salt that you could grind on top of fresh foods? This is a really unique giveaway.

  21. I discovered the importance of quality salts this past summer when I decided to start eating simpler foods and just use real, local ingredients. I was making a tomato tart of sorts with focaccia, heirloom tomatoes, goat cheese, basil, garlic, and olive oil. It was lacking something so I pulled out some salt that I had purchased from our local spice store and it gave it the perfect punch of flavor and brought out the flavors in all of the other ingredients. Truly incredible

  22. I was out in Death Valley, CA, recently, with a bunch of fellow geology students, and we tried tasting the evaporites at Badwater Basin (the lowest point in North America, full of salty mud flats). They were pretty disgusting-probably gypsum, definitely not halite (NaCl). I’m sure these salts are much tastier!

  23. Salt is fascinating. As a chemical compound, it’s amazingly simple. At its most basic, it’s just two element bonded together. But it’s so necessary for so many things that empires have been built around it.

  24. Smoked salt sounds wonderful! I recently made a rosemary red wine salt, which is a beautiful deep purple color and just delicious on lamb.

  25. I used to never care about salt, but in the last few years have been increasiningly understanding its importance. And I love sweet and salty together!

  26. I blame Alton Brown for my affinity for Kosher salt, but I’m starting to get into the funkier salts as well.

  27. My friends tease me about my salty salads, just greens tossed with some nice flake salt and a little infused olive oil. Yum!

  28. I love salt. But I can’t get into smoked salt, I have a little envelope of sea salt that I bought at a Farmers Market on Cape Cod last summer — I’m still sprinkling it little by little on special dishes. Thank you for the giveaway.

  29. I would love to learn more about salt and preserving with it (which means that I would love this giveaway). My best and most favorite relationship that I have with salt is also with another favorite: caramel. If there are fleur de sel caramels *anywhere* near me, they are simply not secure. I love that salty hit with the sweet and buttery caramel.

  30. I like course sea salt on just about everything. My favorite flavor combination is the salty sweetness of salted caramel. I eat salted caramel sauce on ice cream, stirred into Greek yogurt, drizzled over fruit salad…

  31. I can’t wait to investigate their website further. Thanks for the resource. We have an experiment on the back burner test the salinity of waters we collected from the Pacific Ocean and the Great Salt Lake while on vacation last year. I couldn’t believe how quickly the GSL water rusted a canning lid. πŸ™‚

  32. I use sea salt in my cooking, but would love to learn more about the different salts and how to use them. Thanks for the giveaway!

  33. I love salt! I have tried pickling cucumbers once, and i could not find pickling salt, so i used what i had in the kitchen- i think it was sea salt. It didn’t turn out well, but this year, I think i will try it again! Assuming my green beans actually produce!

  34. I recently acquired a jar of juniper sage sea salt and it is so, so good. I’ve used it to make lemon cookies and it adds great salty and herby notes.

  35. This pertains to all salt, sea salt or iodized salt…In the 70s my grandmother was told to not eat salt…She would complain constantly about how much she missed it and how bad her food tasted without it…In the 90s she was diagnosed with a rare condition that caused her to lose what little salt she had in her body which was dangerously low…She was given back her salt shaker back,,and enjoyed her food until she died from natural causes 7 years later…She was 93.

  36. I bought pickling salt last year & then decided i’d refill my salt cellar with it. It turns out I like the salt itself but I miss the texture of the kosher salt.

  37. My husband and I love salt, but we’ve had to cut back due to his health. Fortunately, we both love to experiment in the kitchen, which means this has been an opportunity rather than a setback. A little salt in our recipes goes a long way to bringing out the flavors in the other ingredients.

  38. I changed to cooking with sea salt when my dad had a heart attack in ’07. I like the texture better. The Mortons table salt was use as ice melt to finish off my supply! LOL. I have tried Pink Himalayan salt, interesting. I also discovered Peggy’s Salt, but it is only sold in Virginia. πŸ™ Canning, I only use canning salt. would like to discover what you can do with these salts.

  39. Salt is the condiment that makes the world go ’round!
    I have to have salt on my eggs and steak and in my chocolate(oh Heaven!). Our house has converted to kosher salt for normal everyday items but some nice flake salt on a fancy dish is really living.
    I have had trouble getting the right salt ratios in my pickles and fermented items. Weighing may be the advice I needed!

  40. Oh, salt. I’ve brought salt home from Europe on a silly number of occasions. And Hawaii, for that matter. I’m like to think I can really tell a difference!

  41. La Baleine coarse crystals sea salt…it cost me $2.29 for 26 oz at a “natural” foods store years ago…it was my introduction to something other than Morton’s…

  42. Some people love their sweets, I love my salt. Last summer used fresh rosemary to make rosemary salt. And this past Christmas I received homemade balsamic salt and sriracha salt. Yummy on popcorn.

  43. My favorite salt is the one on giant pretzels bought from a food cart in the street. (But now that I’ve read one of the older comments above, I really want to try some sriracha salt. Wow.)

  44. I LOVE course, freshly ground sea salt. We have a salt grinder at our table, and even my preschool aged children prefer “mommy’s” salt over the iodized salt served at my in-law’s table!

  45. I use kosher salt all the time…even in my baking. I don’t care that it doesn’t dissolve as well, it adds a nice touch to my cupcakes and cookies. Other than that, though, I’d really like to learn MORE about all the different varieties of salt available!

  46. I love salt. I generally use Kosher salt, but do have Sea salt in a grinder as well. I have never tried to make my own. . .but that sounds interesting! I make German soft pretzels, so the Kosher salt goes well on the tops of those too.

    Thanks for the generous giveaway! πŸ™‚

  47. I love all kinds of salt. For general cooking, I use Redmond Real Salt. It’s mined in Utah and one of the healthiest sea salts on the market. Plus, it’s a US product so no oversea shipping. That being said, I also love fleur de sel from France as a finishing salt.

  48. I actually don’t use a lot of salt in my day-to-day cooking, so when I add it to my meals I like it to be special. I use plain old natural sea salt, but would love to try some fancier ones!

  49. I was given sea salt last summer and it has changed my experience with cooking. I would love to try new salts and grow even more.

  50. The Meadow on Mississippi in Portland is truly a fun place to be. Such an amazing
    selection of salt and many other delights to discover. I love to shop there!!

  51. I grew up always hearing my grandmother caution us to not use too much salt. It was deadly stuff according to her. Then I married an amazing cook who enlightened me to the many kinds, uses for, and general amazing qualities of this delightful mineral. While visiting NYC last fall, I accidentally discovered The Meadow shop, where I then spent an hour smelling and sampling their massive collection of salts (and bitters). I refrained from spending my entire paycheck at their store and purchased two salts: Takesumi Bamboo Finishing Salt and the Alaska Smoked Flake Sea Salt. We’ve had fun exploring their flavor complexities. The unique salts are great to add a special something to a meal but we tend to just rely on plain kosher salt for everyday use.

  52. I have a love/hate relationship with salt. I don’t eat a lot of it, and tend to dislike salty foods…. except when I’m doing a lot of weights at the gym. Then I *crave* it. I know it’s my body begging me to replenish its electrolytes, but I’m still always so torn when I put salt in something, or buy a salty snack!

    I’m getting better about eating more naturally (no pre-packaged stuff, at least, most of the time), and I’ve taken to actually using salt once in a very great while. The joke has always been that whenever I need salt for baking, I have to buy a whole new package, because it’s gone hard from the last time. So I got smart πŸ™‚ Instead of buying a huge canister or box of salt, I just buy those little disposable salt shakers. They’re about 50 cents each at the dollar store, and it’s enough to last me a few months. Then if it goes hard, I can just toss it and buy a new one πŸ™‚

  53. My everyday salt is kosher, kept in a little bowl on the kitchen counter. But, when I’m doing something where I want to maintain the salt crystals, I use a large-grained sea salt (nice sprinkled on bread dough or bagels before baking), and when I want a pretty visual, I use a beautiful pink Hawaiian salt.

  54. I use a salt grinder and like a variety of salts – sea salt, Himalayan pink salt, etc. Seneca Salt originates in veins up to 2,800 feet below the surface of Seneca Lake in New Yorks Finger Lake Region. They produce a culinary flake salt that I enjoy using at times. I live near Seneca Lake and enjoy buying local when I can.

  55. My sister bought me a container of Fleur de Sel when she was in France, and it was my favorite to put on EVERYTHING… yet I rationed it carefully and saved it long past what I am sure are the food safety guidelines for salt. But… YUM.

  56. I was avoiding salt because of it not being healthy, but have started using a Himilayan salt and really liking it. Would love to try this salt!! Things just have better flavor when you add some salt!

  57. I use sea salt all the time. I love the taste of it. I should not use salt because of water gain. But some things just taste better with salt. I was thinking of th Himilayan salt.. Its suppose to be good for you. I would love to try yours.

  58. I love salt so much that I don’t even brush off the extra salt when I get a soft pretzel. But I’ve never used anything other than table salt and kosher salt in cooking πŸ™

  59. We like to used different salts in cooking, kosher salt, sea salt, Himalayan Pink. I’ve made wine salt before. Canning salt for all of our canning needs. We don’t over do it with the salt but it definitely adds flavors you miss without it!

  60. Love salt. Fun salts are even better. I have a great citrus salt from a local spice shop (it’s called Vspicery and they rock) that tastes great on just about anything. And they have an applewood smoked salt that’s just incredible. Plus the black truffle salt that’s pretty awesome but you only need a tiny bit because it’s just that potent. Whether or not I win the giveaway definitely checking out these new salts.

  61. I mostly use kosher salt because the flakes dissolve so quickly. I’ve honestly never thought of making a flavored salt before, but they do sound interesting!

  62. Several of my favorite recipes call for “flaky sea salt, preferably Maldron” but I’ve never been able to find it despite keeping my eyes peeled. Not at grocery stores, fancy stores, Whole Foods….until one day I spied a box at a random chinese grocery store. I’ve never seen it there again so at least I stocked up.

  63. I really like grey salt. Other sea salts are nice, too, but I like the chunkiness and the flavor of the grey best when I’m finishing a dish.

  64. Oh my. I visited the Salt Cellar in New Hampshire and purchased ghost pepper salt, coffee salt, black truffle salt, and smoked salt. The ghost pepper, black truffle, and smoked salts were all marvelous on popcorn, but that coffee salt on chocolate ice cream was one of the best things ever! We felt like such foodies, heading to the ice cream shop after our visit to the salt store and ordering chocolate ice cream, taking out our own salt to sprinkle on it. Who does that??! But it was wonderful.

  65. I love salt! I keep a jar of giant yucatan salt crystals on my stove, ready to throw into a pot of boiling water anytime! I love experimenting with different types and jar at least five varieties at all times!

  66. I’ve always loved pickles and have preferred salty over sweet as long as I can remember. When I’m trying new recipes, I often go back and forth with how much to season the dish before eating. I’m still getting a feel for using just the right touch when adding salt to a dish.

  67. I’ve actually never used pickling salt for my pickling. My Mom’s Bread and Butter Pickle recipe called for Kosher salt and I never knew anything otherwise! I’ve still used Kosher salt mostly because I can never find the pickling salt when I need it. And, you know, when you need to pickle, you need to pickle right then!

    Another salty story is from visiting Jenni’s Ice Cream in Columbus, OH and trying their Salted Caramel ice cream with Dark Chocolate ice cream. That is to.die.for. Best ice cream, hands down.

  68. I enjoy using smoked salt in a lot of dishes especially in rubs for meat that I am going to grill. It doesn’t have an overwhelmingly smoky taste, but it really adds an extra touch of smoky flavor to grilled meats.

  69. I use kosher salt for everyday cooking, and Maldon’s the fanciest salt I have right now- I’d love to try the smoked sea salt! The best thing I’ve done with salt recently is to keep it in a little jar on the counter; it makes it so much easier to take pinches, tsps, etc when cooking.

  70. First off; thank you for this wonderful giveaway opportunity.
    I use mostly kosher salt but do use sea salt for salting my French fries on lightly sprinkled on candy and/or cookies.
    I would love to try different salts.
    Was at an eating establishment when I went to salt my French fries when the lid came off(I think someone had loosened the lid) when all of a sudden my fries where covered in salt. Needless to say I ordered another order of fries.

  71. I love Fleur de sel especially on chocolate chip cookies. I also use it on top of caramel candy that I give away during the Christmas season. Salt enhances almost anything. Thanks for the giveaway!

  72. Thanks for the giveaway! The world of salts is new to us and we are just branching out into a couple of different salts that we have found locally. I have never thought of using them in pickling, though, so I am looking forward to your posts coming up!

  73. I always felt guilty about loving salt, but after receiving a concussion this fall, I was put on a medicine that requires me to eat more of it. I am now adding salt to everything, guilt-free. I am looking forward to making herb salts this summer. I am especially looking forward to using lovage.

  74. I love salts and keep a pantry full of kosher, sea salt, and plain salt. I also have many salt blends and some smoked salts. I’m looking forward to trying some of the salt blends from your two cookbooks this summer when my herbs are overflowing.

  75. Growing up my mom only ever canned with Kosher Salt (Morton’s Salt specifically). Now I’m not sure I could use anything else for fear pickles wouldn’t taste like my childhood!

  76. A salty story, hmmmm… well, I just bought some seeds for some mini gherkins, so this year I’m going to try my hand at tiny pickles. I have the cheap, iodine free “pickling” salt that you are supposed to use, but I’d love to swap out some fancy and more tasty salt in my canning.

  77. I started using Kosher salt for everything several years ago and didn’t really branch out until I was making apple cider caramels (amazing!) and purchased some grey sea salt for them. I’d love to experiment more with salt.

  78. I’ve been eyeing the pink Himalayan salt at the cheese counter at my local store for awhile now! I need some courage to try it out!

  79. I have just started using different salts, so have very little experience. I have used Kosher salt in my preserving, but plan to try something new this year.

  80. One of my parents worked in the salt industry for decades- I’ve tried and seen almost every salt known to man and they each have their own amazing powers- there’s literally a salt for every mood, every reason, anything. Right now I am loving my salt block to cold prepare food on!

  81. I love collecting all kinds of salt. My wife says that I have too much but my response is that it never goes bad so you can never have too much. My next venture is going to be making my own salt. My current favorite is a flake salt that my parents got for me as a gift last time they were on vacation.

  82. I have several different varieties that I just love! I used a WONDERFUL salt for Thanksgiving this past year that was made by Jacobsen Salt Co. It was an exclusive that they had with Williams Sonoma – something called Turkey Salt (I think). It had just the right amount (subtle) of added seasoning that just MADE the turkey. Very nice. Recently bought some Maldon Flake . . .so good on freshly grilled asparagus. I also have this lovely little bottle of BLUE salt that I bought last time I was at the Meadow.

  83. Salt and the many places it comes from is a fascinating topic. A few grains of such a simple thing can elevate any food from ordinary to extraordinary. I love trying all new salts, and I really love the salt slab that I got for Christmas that you can heat or cool food on. Perfect for sushi!

  84. I make a variety of wine-infused salts that are wonderful. I put salt on everything and would love to experiment with these!

  85. This is kind of funny…when Y2K was nearing (the year 2000 computer meltdown and subsequent end of civilization that never occurred ) I stockpiled salt. Not a ton mind you, but several large packages of good Kosher salt. I figured if it all really went down I would have something to barter with. It took me years to go through it all. Lucky I’m a canner!

  86. I love all the different salts I can find in the stores. I have little jars of different kinds and use them all the time. These would be a great addition.

  87. I just made fennel frond salt this year and love having it on hand. I’ve also started using the Well Preserved herbs salees for a couple of years. Love that the bunch of parsley lasts so much longer after using the tablespoon called for in a recipe, but I have done cilantro and dill that way as well. Love adding the cilantro to my taco meat for some brightness and the dill to tuna salad.

  88. At home, I use Kosher salt sparingly for all my cooking. For foods, the only things to which I add salt are eggs, potatoes and some soups. I’m curious as to how different salts can taste.

  89. I love to use pink Himalayan sea salt to my canned tomato sauces… it really brings out the sweet flavor of the tomatoes!

  90. This year I made sets of flavored salts for Christmas gifts. Most popular were red wine (magic), mushroom & sun dried tomato. It was fun & a little goes a very long way.

  91. I don’t think I’ve used anything other than kosher salt in my cooking though I’ve heard great things about other types, I’ve just never had the chance to really reach out and experiment.

    My favorite use of salt though is to simply sprinkle on top of grapefruit or in a glass of grapefruit juice.

  92. I made garlic salt for gift giving last yr. It made my whole house smell like an Italian grandmother’s kitchen. YUM!

  93. We have been using spicy salt we found in a “foodie” shop about a year and love the way it adds such a nice flavor to so many things. We shake a bit into our soups, eggs, etc. Upon my completion of my move, I hope to have time to explore how to make these delightful accoutrements myself!

  94. I use Real Salt for cooking, everyday, cheap iodized salt for salting pasta water, pickling salt for canning and some chunky sea salt for making rosemary salt every fall (awesome in mashed potatoes or as a finishing sprinkle for anything). Salt is loved around here!

  95. I love Pink Himalayan Salt and I have always thought about taking gallon jugs with me to the ocean and trying to make my own salt but have not done it yet. Mostly because I usually forget the gallon jugs!

  96. I have a variety of homemade salts I use for different purposes in the kitchen but one of my favorite ways to work with homemade sea salts (lemon garlic, floral, ginger, rosemary) is to put them on popcorn!

  97. I just recently discovered the world of flavored salts. Now I want to try them all. I enjoy using a coarser sea salt to “finish” my meat off. Love the crunch!

  98. Our apartment complex has a nice little Meyer Lemon tree in the driveway. Last year I spent a few lovely days making preserved lemons using Kosher salt and a variety of spices. It’s one of my favorite uses for salt. Yum!

  99. I brought back some sea salt from a trip to Hawaii–it’s orange! Makes a fun accent on dishes when used as a finishing salt.

  100. A friend gave me some homemade rosemary salt, and it expanded my view of what salt can add to a dish. I’d love to experiment with different types.

  101. I haven’t made my own sea salt…but that sounds fun to try! My mother-in-law brought me back smoked salt from Guatemala that I’m currently obsessed with on…everything.

  102. Plain, ordinary iodized salt for popcorn. I don’t want fancy salt on my popcorn πŸ™‚
    Pickling salt for pickles and sauerkraut… I was having occasional sauerkraut failures until I switched to pickling salt.
    Kosher salt for everything else.

  103. Ohhh, I love salt…plain, out of my hand. Though I do like it with food to. I’d love to try these, especially for pickling this year!!!!

  104. I am an avid canner, going on 6 yrs now, and as great as my home preserves always turn out I am a novice at using salts or a variety of salts. I use kosher salt in my canning but recently when pressure canning dried beans I had soaked I used Himalayan pink sea salt because I had run out of the kosher. Crossing my fingers I win, I would love to try different salts.

  105. My only salty tidbit is to be careful not to oversalt, as it’s easy to do if you’re not paying attention while you’re playing with your different salt types (as I learned by experience).

  106. One of my favorite uses for salt is turkey brine. I absolutely won’t cook my Thanksgiving turkey without it.

  107. Salted Chocolate Carmel Thumb print cookies. Made them forChristmas for the frist time and dare not make them until Summer as I Will eat them All! and with good salt ohh maybe Easter and give most away!

  108. I recently had an appetizer at a restaurant where they brought you a hot salt block and an assortment of meat to sear yourself. It was delicious! Now I want one of those blocks from the Meadow.

  109. For the longest time I thought salt was salt. A couple of Christmases ago my wife bought me a variety of cool spices, including some black Hawaiian salt. It’s subtle and delicious. We use it for a finishing touch on a lot of our meals. I’m curious to try other salts now too.

  110. Salt is life. At one time, worth it’s weight in gold and a good salt is nearly that. I like using Maldon salt in desserts, kosher salt in cooking and sea salt whenever .

  111. I just got your new cookbook and I have no pickling salt, only kosher. I never knew how lacking I was in the salt department!

  112. Because sea salt is more than just sodium chloride, it’s useful when making backpacking foods for longer hikes.

  113. I love salt and I love how the right salt and the right amount can really take a dish from almost inedible to transcendent. I don’t know of very many other ingredients that can do that. I also have extremely low blood pressure (normal for me is 86/66 or thereabouts) and I don’t eat much processed food, if any, so I actually need to eat a healthy amount of salt.

  114. I love salt! I bought a salt sampler from Fred Meyer a couple of years ago and had fun trying different salts in different ways. I still go back to a basic Fleur d’Sel for most things. I wold love to try these new salts in some pickling. And, I’m looking forward to some new pickling recipes!

  115. I’d love trying to make my own salt preserved herbs! I have to admit that one of my favorite ways that salt is used is on chocolate chip cookies – delicious πŸ™‚

  116. I am learning more about the different types and uses of salts, and have yet to branch out from coarse sea salt, but I use it in nearly everything I make and especially love it sprinkled on chocolatey-baked goods.

  117. I love salt.. really do.. probably too much!!!

    That said.. I try and use a mineral salt that I buy from the Amish. It taste really good and I feel slightly better about salting my food.

    Rhonda

  118. I use Real Salt’s Fine Salt. It is great in many things and adds a tiny earthy oceany flavor. My favorite way to use salt is on fresh oven baked sweet potato fries made with tallow. OMG, heaven.

  119. My favorite salt is by far the Bonfire Salt from Los Poblanos here in Albuquerque, NM. You can get it online, in case anyone’s reading this. I usually use it as a finishing salt or in dressings, though it’s great on anything roasted, too.

    As for making my own, the most I’ve done is infuse kosher or sea salt with other flavors: lemon salt, chili garlic salt, Sriracha salt. Yum!

  120. Love salt! My husband and I made rosemary thyme sea salt for our family and friends this year for the holidays.

  121. Salt might actually be my favorite food. I love the pink himayala salt you can find these days and have experimented with making my own sea salt with my nephew at the beach. It was a lot of fun. I think salt gets a bad rap and can really bring out special flavors in food if it is used correctly.

  122. I haven’t played with salts before. Not in the way I play with spices anyway. This could be a fun little kit for learning.

  123. I like salt! I have really enjoyed experimenting more with kosher salts vs sea salts vs flavored salts in the cooking process this last year.

    Smoky salt! How fun and interesting!

  124. So I must confess – I am a salt virgin. I have finally finished my baby-making era (my youngest of 5 just turned 1! Woo-hoo!) and am eager to get back into my kitchen for canning. I have yet to try any pickling recipes, but my Lancaster, PA hubby will certainly have me pick up his family’s seven-day pickle recipe this summer. Can’t wait!

  125. My sister brought me some Andean pink salt back from her trip to Peru. It was the best salt I ever tasted and made everything I made taste so much better!

  126. I use sea salt or kosher salt pretty much exclusively. I have smoked salt that I bought a few weeks ago, but I have yet to use it. I need to get on that. These salts look like fun!

  127. Sea salt is what we use. There are so many different salts to explore. My favorite way to use salt is when fermenting vegetables.

  128. I’m a boring sea/kosher salt kinda girl up to this point, and would like to branch out a bit. Smoked salt sounds fascinating…I would love to try these!

  129. The majority of my salt relationship has existed in the chemistry lab. My days in the lab are over so now I’m going to try my hand with salt in the kitchen. I have started some green beans and cucumbers for this summer’s pickle garden!

  130. A friend gave us Himalayan pink salt and homemade vanilla for Christmas. That salt was the best Christmas gift ever. We were totally won over!

  131. I once brought back some salt from France that I thought was very special, and hoarded and scrimped with it for SEVERAL YEARS–and then I saw it at Whole Foods. At first I was bummed, but now I’m happy I can use it freely!

  132. I love using different salts. One of my favorites is a grey sea salt with five pepper blend, it’s incredible on beef!

  133. Thanks for the entry! We get a lovely smoked sea salt from a local farmers market vendor. While I have never used it in preserving, it is wonderful for adding a hint of smokey flavor to any dish!

  134. About all I know about salt is what I learned in my nutrition classes and that I sure like it on much of my food, but I’d love to learn more by trying out something new to me.

  135. I love love love salts of all types. Currently, we have three different kinds in our spice cabinet. I use La Baleine coarse and/or fine sea salt for most everything, but flaky Fleur de Sel is my go-to for sprinkling on chocolate chip cookies before I bake them!

  136. I don’t really know that much about salt but I know I like it. I’ve never really thought about making it though, I don’t think I’d even know where to start! My current favorite is just a plain ol’ grey sea salt… it works really well with caramel and chocolate.

  137. A close friend of mine and I have been making sausages lately. The different salts we use have dramatic effects on the overall outcome of the sausage even without changing any other ingredient in the recipe. I can only imagine that the same would be true for canning! I have been cold smoking pink Himalayan sea salt with mesquite shavings with outstanding results. It never occurred to me what it could do to my pickling! I will let you know.

  138. ahhhh salt, how do I love thee, let me count the ways…..

    I, unfortunately must limit salt due to HBP. But, I have found that if I use the best quality salt sparingly as a finishing salt I can usually replace salt during the cooking process with herbs and seasonings. The finishing lets the food have that enhanced flavor salt gives without using as much. My favorite so far is really good sea salt (grey if I can find it) and a good smoked salt for meats and such.

  139. I make herbed salt to give as a gift. you just take a cute little jar and fill it with a mix of fresh herbs and salt. You have to keep checking it and adding more herbs as they dry up due to the salt. This can be used to season anything and by the time the jar is truly full, there is more herbs than salt, so I think that it is healthier than just using salt.

  140. The nice UPS man just knocked on my door with your new book. Just flipped through it and am looking forward to it being my bedtime reading this evening…I love your books! Living alone your books have revolutionized the canning process for me. After years of helping mom and grandma made jars and jars of jam, beans, etc. I don’t know why it never occurred to me to just make smaller batches! Duh! I don’t think one of your recipes have hit my “don’t make again” list.

  141. I like kosher salt. I have a couple of different salts that I bought at Christmas. I don’t like how big the pieces are and haven’t used them as much as I should.

  142. I love salt and made some lemon salt last summer for grilling meats and it was delicious. It always amazes me how something small like that can make such a difference in the final dish.

  143. ooh, i would love to try these out! i am usually more of a sweets person, but lately i’ve really been getting into truffle popcorn, using a little sprinkle of truffle salt. soooooo good.

  144. These sounds amazing. I love sea salt. Have you every tried it on a raw mango with a touch of chili powder. Salty spicy tangy. All work great together.

  145. Oooh, how exciting! I purchased some really cool salts from Whole foods; some flaked black Hawaiian finishing salt and a smoked sea salt are among my favorites. I would also like to have a pink Himalayan salt lamp.

    Good luck everyone!

  146. I have been loving the Jacobsen Co. flaky sea salt with lemon zest added. It makes a great finishing salt for everything.

  147. You know, I never thought about using different types of salts in preserving before. INteresting. I have made my own celery and green onion salts, before, though–those are fun, especially at bloody mary time. Thanks for the giveaway opportunity!

  148. I’m a big Maldon sea salt fan but to be honest, I’ve never really understood the appeal of fancy salts except for when you need a flaky one for texture. I’ve never tried making my own sea salt, but now that’s all I want to do!

  149. I brought back a small container of fleur de sel from Provence a few years ago, and just used the last of it. It was lovely sprinkled on raw vegetables. Otherwise, I use Trader Joe’s sea salt – the one sold in its own grinder – on the table, and a generic kosher salt for cooking. Also always have a box of good old fashioned Morton’s on the shelf.
    I’m very excited about trying the recipe for herbs preserved in salt in your new cookbook.

  150. My salt experiences only involves kosher, sea salt, pink Himylayan, and my homemade smokey seasoned salt. I’d love to try preserving lemons in salt!

  151. I love salt – I consider it “roughing it” when I go camping with only 2 kinds of salt… kosher and sea salt. πŸ™‚

  152. Yum! I have a jar of Himalayan pink salt that I’m in love with…I’m not sure if it REALLY tastes different, but it sure is prettier than regular salt! πŸ™‚

  153. There is a sea salt with a pure, melt-in-the-mouth feel; Jacobsen Sea Salt. It is hand-harvested in Netarts Bay, Oregon from Pacific Ocean seawater by a local Portland entrepreneur. I like to think Lewis and Clark tasted a similar salt when they made their own by boiling ocean water near the mouth of the Columbia River in 1805-06. Every August in Seaside, Oregon, one can still watch salt makers in costume boil sea water to make salt.

  154. I have not played around a lot with salt but have recently switched to coarse kosher salt for regular cooking and it has made a nice improvement!

  155. My sister nicknamed me “salt girl” , so that says a little something about my relationship with salt. πŸ™‚

  156. I love trying different types of salt. I have problems with food containing too much salt so I have not tried many in the past few months. I would love to try this salt and the different ways it can be used.

  157. I never thought to use fancier salts in my pickling! I’ll have to try that. I cook a lot with kosher salt b/c I like the flavor vs. table salt. Recently, I invested in chunky sea salt and have seasoned a few things with that. My favorite, though, is Himalayan Pink Salt, which I love to add a pinch of to smoothies! It’s also fabulous in salad dressings.

  158. I’m just starting to experiment with salt and would love to try these. I recently read Neptune’s Gift by Robert P. Multhauf, which was a fascinating history (and chemistry) of salt and makes me very curious to try different sea salts.

  159. My very favorite salt ever is the Truffle Salt from The Spice & Tea Exchange in Asheville, NC. I discovered the shop while on vacation and wanted to buy absolutely everything, but my budget allowed me to buy only one thing. After agonizing over teas, salts, flavored sugars, and herbs for over an hour, my partner and I finally agreed on this salt. It’s absolutely incredible in risotto, on pasta, in tofu scramble (vegan household!), and on basically anything that could benefit from some mushroomy, salty goodness. Yum yum yum!

  160. I have at least 3 different salts on hand at all times – regular Morton’s, kosher, and popcorn salt for when I make french fries. I’ve been dying to try a really good smoked salt, but haven’t been able to justify the expense yet.

  161. I really didn’t pay too much attention to “fancy” salts until recently. While visiting my MIL, we stopped at a gourmet food store and I picked up a jar of Salish smoked artisanal salt (smoked over alder). It’s got an amazing aroma and really adds a depth of flavor to BBQ, stews and rubs. So now I’m slightly hooked on different, gourmet salts.

  162. you know I’m ashamed to admit that I’ve tried a couple of different kinds of salt, hawaian black and red, and basically they taste like …. salt …. to me. My palate isn’t very sensitive. I can at least taste the difference in table salt and better quality salts like sea etc. But despite the fact that I’m not good at differentiating subtlety in salts I still LOVE SALT in cooking and finishing dishes. yumm……..

  163. This will sound bad, but until just the last couple years, other than table salt and pickling salt, I hadn’t tried anything else LOL I have expanded my horizons to sea salt now too. I didn’t even know there were that many different kinds of salt!! Am excited to start searching for and trying new things πŸ™‚

  164. Last week I made Meyer lemon zest sea salt (thanks to the link you shared awhile ago). I’ve been using it for almost everything.

  165. I use pickling salt when canning. I like both kosher and coarse sea salt for general cooking, and big,chunky salt crystals for pretzel bread.

  166. The smoked salt from the meadow is the best salt I’ve ever had. I love it sprinkled over a bowl of brown rice topped with a fried egg.

  167. I don’t use a lot of salt in my cooking but my blood pressure is so abnormally low that I’ve been advised to add some to my diet to elevate it slightly. I’m still exploring all the various kinds of salt available and it’s been fun to find out how many different types there really are. Who knew white table salt wasn’t the only one! I just found a recipe for homemade garlic salt and it would be fun to try and make it with something like the Meadow’s salts for the added flavor dimension and texture. I’ve also found some salt rubs for meats and grilled vegetables I’m anxious to try for fun. πŸ™‚

  168. always wanted to try the different salts these look great you always have such great blog ideas the cucubers look great will have to try them

  169. I’ve been using sea salt in most of my cooking these days–I noticed such an improvement in flavor that I can’t go back to my pre-sea salt days. I’m looking forward to using sea salt in my canning this year. Would be wonderful to try these salts from the Meadow!

  170. Picking a favorite salt is like picking a favorite child, it’s just impossible! My favorite indulgence is a Black Truffle Salt I have for when I make Deviled Eggs. I love Himalayan Salt to season everything else on my plate. Cooking salt I usually use kosher or sea salt.

  171. I have gone low sodium, so really enjoy finishing salts with amazing flavors, always looking for something new to try

  172. I love salt maybe a little too much! However, I recently made a fabulous lime and ginger salt which I use for just about everything. It’s very subtle, but adds a little something extra to every dish.

  173. We always have kosher & sea salt in the house. My husband and I would love to delve into the realm of gourmet salts. The past few months we’ve discussed smoking salts, on the smoker that we got last summer, to add another level of flavor to dishes that would do well with a bit of smoky flavor.

  174. I have never been a sweet craver, but rather a salt craver. If it is salty, I will like it. I love cooking with flavored salt, especially wood smoked flavors.

  175. I would love to try these salts – all this is so new to me and I am so anxious to try new things. I just love your blog. Have ordered your books and can’t wait til they arrive (hopefully today).

  176. I’m a really boring salt person, I just use sea salt in my cooking, or regular morton salt for things like popcorn where the smaller crystal is important.

  177. I’ve fallen in love with Murray River Salt. It’s a light pink, flaked finishing salt from Australia that’s delicious.

  178. My favorite baked potatoes are this: wet potatoes, COAT in kosher salt, roll in foil, and bake. Makes the yummiest potato skin in the whole wide world!

  179. I love using different types of salts for things! Sprinkling some kosher salt that has been packed around basil leaves to preserve them, is delicious on roasted vegetables of any kind.

  180. One time when we were growing up, my sister put unground sea salt in the scrambled eggs, thinking it would dissolve before she cooked them. It didn’t. πŸ˜‰

  181. One of my favorite uses for Fleur de Sel is to sprinkle lightly over the top of homemade caramels, sweet and salty!

  182. I stock up on homemade citrus salt every winter – lemon, lime, and orange or grapefruit. It makes a lovely finishing salt.

  183. Salt and I have history… Would be delighted to try Fleur de Sel from The Meadows.. Love pickling just about anything editable… Have organic garlic to be pickled today… Trying the Spicy Quick Pickled Cucumbers soon… Thanks…

  184. We currently have 4 different salts in the cabinet and the next time that I have the smoker cranked up, I am going to make some smoked kosher salt.

    Cheers!

  185. I have many types of salt – French fleur de sel, Maldon salt, pink salt, and kosher salt of course. Lately I have started buying containers – an olive wood salt keeper with a swivel lid and a lovely ceramic dish.

  186. I have a collection of salt cellars, that I fill with exotic faraway salts and place on the table for choice to the delight of all…so fun to have a selection!

  187. I didn’t know that there were different kinds of salts until a few years ago. So I currently have just three kinds of salt in my pantry: regular table salt, kosher salt, and Mediterranean sea salt.

  188. I do love new and interesting salts. As a somewhat gag gift for a friend who also is a “salt-aholic” I got her a pink sea salt slab for her birthday one year, joking it was her salt lick. I think she’s made better use of it for grilling and preparing fish. One of my current favorite salts is an applewood smoked salt that I picked up from the bulk bins at a co-op. It smells amazing!

  189. Just bought Himalayan pink salt because I had a sample milk chocolate caramel with it on top-and it was the best! Can’t wait to use it.

  190. I hadn’t given much thought to varieties of salt until I started reading about them a week or so ago – would love to win this so I can start exploring their potential!

  191. I only just realized I could experiment with making my own salt, and I made a celery salt with leftover leaves that was very tasty with roasted beets!

  192. Interesting question! We just do not like salt in our household, and that is a big part of the reason we prefer to eat at home, not use processed foods and such.

    So, it is with some trepidation that I have begun to use it in preserving and cooking. In VERY limited amounts. This sound like a wonderful way to expand our use of salt.

    Thanks!

  193. I’ve only used course sea salt, pink himalayan & kosher for cooking.
    I use pickeling salt & rock salt for canning.
    Some of the ones in your readers comments sound good & I’d like to try the lemon zest & smoked salts.

  194. I have some Hawaiian pink salt that I bought when I was vacationing there. It is fabulous and I love it on just about everything.

  195. I like to use a black truffle salt when I make deviled eggs. It’s great in any eggs, but it really brings deviled eggs up a notch.

  196. Honestly, I’ve never tried anything other than plain old sea salt – until last week. I had a jar of Douglas Fir Tip Sea Salt from Portland Apothecary, and I rubbed it on some fish and then baked it, and it was the most amazing thing ever. I can’t wait to experiment with new salts now!

  197. I’ve not experienced using many, just pickling and table salt. Seen it at restaurants and my Son is a fan of different ones. I’m going to have to start experimenting! Thank you for the recipes in advance! I LOVE Them!

  198. My favorite all-purpose and reasonably-priced salt are the smoked and regular Maldon Sea Salt flakes. Amazon seems to have the best price around. But, I love trying others too. I do not usually add it to my cooking or salads, but only afterwards to offer that tasty little surprise hidden amongst the lettuce leaves or pasta noodles. (No, I’ve never tried making my own salt.)

  199. Only recently have I discovered sel gris. I think it’s fantastic!

    This past summer our family had a beach house for a few days. I really wanted to bring a bucket and scoop some Pacific Ocean to take home and make some salt from it, but I was worried a bit at the prospect of pollution.

  200. I recently received some Himalayan pink rock salt and have really enjoyed eating it on toasted bread spread with cottage cheese and this salt. It sounds awful but is actually quite incredible!

  201. I love sea salt! I just recently made my own lemon zest salt bow to sit on my counter next to me stove! I have been adding a pinch to my eggs every morning and it tastes fantastic and makes me smile at how easy it was and I did it myself! Would love to try out a few new varieties and expand my salt horizons!

  202. My favorite salt for cooking is kosher salt. I was given some pink salt as a gift. I like to use it as an accent. It is pretty sprinkled on a tray of cucumber slices.

  203. We use fleur de sel in our salads, kosher salt for cooking, and coarse sea salt for extra saltiness at the diner table. Oh and I love sea salt caramel chocolates!

  204. I love a really good salt on cucumbers. I’m going to try your spicy pickled cucumbers recipe this weekend.

  205. I love smoked salts. They add that great smoked flavor to foods when you don’t have the time or inclination to barbeque.

  206. I’ve just branched out beyond the “table salt” to discover more courser grinds of kosher and sea salt. This may motivate me to experiment with even more varieties…..

  207. I love making zucchini pickles from 101 Cookbooks blog. I have been to Meadow in Portland Oregon ,they have fantastic salt and a I never leave the store without a few bars of some special chocolate.

  208. I just ordered a small package of Maldon salt and Hawaiian pink salt. I am just starting to try additional salts. I moved to mostly kosher several years ago and appreciate the burst of flavor it provides.

  209. I’ve only tried pink, kosher, and table . . . I didn’t discover kosher until a few years ago and now I feel like I can’t cook without my little dish full of it on the counter. I’ve been meaning to try a few others but I’m always afraid I’ll use them wrong or something, heh.

  210. Salt is such a wonderful thing. When younger, I never used it thinking it was bad, caused health issues, etc. Thank gosh I saw the light! Good salt used responsibly does amazing things to food. Presently I’m on a smoked sea salt run trying everything from alder wood to hickory and beyond. I once made rosemary sea salt for Christmas gifts- it was divine. Look forward to checking out your recipes with different salts. I tend to stick with kosher or pickling so changing things up will be fun!

  211. I have some black salt – it’s mixed with charcoal. I haven’t tried it yet because I’m not quite sure what to do with it. I love the Tibetan pink salt in the grinder at Trader Joe’s on avocados.mmm…

  212. There’s an applewood smoked salt available locally that I just love… great as a “finish” on anything where a little smokiness is welcome.

  213. I’m afraid I’m not very exotic when it comes to salt. My experience has mostly been with the “when it rains it pours” girl!

  214. I live on a bay and have thought about making my own salt like Jacobson did with Netarts bay water. He has done such a fantastic job that I will continue to purchase his salt whilst I think about making my own πŸ˜‰

  215. I just finished up a jar of cabernet salt that was delish. I made a cayenne salt to go with some specialty margaritas I was making. What I am plotting now is making some citrus salts because my pile of lemons are calling to be used in a new way.

  216. I love flavored salts on tomato salads. I just chop up a handful of really ripe, full of flavor tomatoes, drizzle a small mount of EVOO and then sprinkle with a special salt. The subtle flavours of the salts are not lost on this simple salad.

  217. My favorite is Himalayan pink sea salt. When I don’t use that, I make my own salt by dehydrating peppers and then blending it with salt I have on hand for a delicious, spicy flavor!

  218. I picked up some black volcanic salt in Guatemala. I’m going to mix it with chile powder and use as a garnish.

  219. I adore the Meadow, and not just because the hosted a book party for me. I have their Fleur de Sel on hand as my go-to sea salt of choice, and my other favorite is the Alaska smoked, which adds a nice touch to grilled salmon.

  220. I just love Maldon. A foodie friend in Amsterdam gave me some as a present once, and now I always have it at the table for finishing. That crunch!

  221. My husband is a salt fiend. I certainly appreciate a tasty salt, but he’s obsessed. We have now made a habit of visiting fun little grocery stores, fancy specialty food shops, and cooking stores while we’re on vacation and pick up a little jar or baggie of salt or a fancy herb or spice blend. Every time we pull out the Sel Gris from our first trip to NYC together, it makes us nostalgic.

    Also, that Sel Gris is almost gone! Maybe time to plan another trip.. πŸ™‚

  222. I love pink Himalayan salt on everything but cookies. Chocolate chip cookies with Black Salt is amazing. (Like volcano salt)

  223. I’m just recently graduated from University, so I am relegated to only buying inexpensive table salt, however i have plans for once my wallet begins expanding, and hope one day to be the proud owner of salt blocks on which to cook fish. I was only peripherally aware that there was such a wide variety of high end salts, but now that this article has brought that into focus, many of the meadow’s salts have gone on my wish list.

  224. It never entered my mind to make my own sea salt — hmmm. No, I’ll skip that and save up for some fancy (fancier) salt than the usual Mediterreanean sea salt or Kosher that I use.

  225. I love to make truffles with the Fluer de Sel incorporated in to the ganache or used as decoration. It goes well with chocolate covered bacon (or maple covered for that matter).

  226. I have a delicious Tahitian vanilla flaky sea salt that we buy from a local food co-op near Washington, DC.It’s $63.00 a pound, so we buy it by the tablespoon : ) It’s the perfect finishing touch on homemade caramels, but it’s good on everything from beef to popcorn.

  227. I’m a “salt” newby, well except for Morton’s. I would like to try something different/better. I definitely want
    to learn more about salt.

  228. Right now, I have Black Hawai’ian, Pink Himalayan, Fleur de Sel, Eden Sea Salt, and Smoked Salt on my salt plate on the kitchen table! Kosher salt is in a flip top cup (like Alton Brown) next to the stove! I also have a collection of over 200 salt & pepper shakers….I change them out monthly, depending on the seasonal or holiday decor. (I also have Urfa Biber, Aleppo, and red pepper flakes,Black and Green Peppercorns, Lampong Peppercorns, & Szechwan Peppercorns in the pantry) I use salt to season and finish the food!

  229. I am so totally obsessed with salt. I decided, about a year ago, to swap out the kosher salt I used for everything for other salts–sel gris as my go-to, but I’ve been collecting during travels–and have not looked back since. The food just tastes SO much better. And I use a little mortar and pestle to grind it down to the size I want for different tasks, which feels luxurious rather than a chore actually.

  230. I don’t have a favorite salt, but my we like to get the larger rock salt style and smoke it. Put in a large pan in the smoker over a low heat and just stir periodically. When the salt is as smoky as you like, grind it up and use it in marinades, on salads, in your table shaker, wherever you like. You can alter the flavor by using different woods or different salts. You can do this in a smoker, a small bbq grill, even your oven!

  231. So glad to get your email as well as seeing your active here once again! My fav is coarse sea salt with homemade caramel.

  232. While I have not tried my hand at making sea salt, I think that it sounds very interesting. My personal relationship with salt is a very needy one. Lol. I really like the flavor that different salts bring to food.

  233. I bought sea salt with fresh rosemary sprigs at a delightful shop in Canandagua, NY while visiting there last spring. I love having it in my kitchen.

  234. I love explaining to my science students that even though ionic compounds are made of charged particles, the compounds are neutral. I ask if anyone uses table salt…’ever get a shock eating salted popcorn?, Potato chips?’ πŸ™‚

  235. When it comes to salt, the bigger the better. I like a larger grain, so it has a noticeable crunch, especially when sprinkled on top of something chocolatey!

  236. When tomatoes are in season during the summer, I love sprinkling them with sea salt. I never thought that salt could add so much flavor! I would love to experiment with different salts and flavors- I have seen different flavors in the store but am always unsure how to use them.

  237. Salt is an essential seasoning! For most of my life I only knew one salt — Morton’s iodized table salt. Thankfully, since I began cooking and baking seriously a few years ago, I have learned there is a whole array of salts available. I love pink Himalayan salt! Now I know about kosher salt! I know there are many more that would be fabulous to use!

  238. So happy to see your email and info for your book. Would love to try this salt and your new recipes.

  239. I love love flaky sea salt on a salad with a delicious peppery extra virgin olive oil. So yummmy. Thanks for the giveaway!

  240. I use fine Atlantic sea salt for almost everything these days. I also really like Maldon salt — those crystals have the most amazing shapes.

  241. I love to put sea salt in my chocolate chip cookies…fantastic taste.

    I love the salty ‘after bath’ of a swim in the ocean when salt dries on your skin.

  242. I’m still pretty new to having a relationship with salt. When I was growing up my family didn’t even own salt and pepper shakers. So, in the last couple of years I have tried experimenting with some larger grain salts in baking and cooking.

  243. I love Redmond Real Salt, although it’s too expensive to indulge in often. I make basil salt to keep fresh basil flavor through the winter, and small amounts of tarragon salt, some years (lovely on eggs). Current favorite is a rosemary lemon garlic salt, recipe from The Italian Farmhouse Cookbook.

  244. I love salt and have a large collection… who says you shouldn’t keep 25lb buckets of sea salt in your clothes closet? πŸ™‚

  245. I like to buy spices as souvenirs when I travel. My spice of choice for my last trip to Paris was fleur de sel. A big box of very affordable La Baleine for every day, and a small container of Le Saunier de Camargue for special dishes. The latter is especially pleasant, though, other than being a salt fiend, I don’t have a refined palette for salt. It is more the reminder of Paris that pleases me than a pronounced taste sensation. Surprised and pleased to get an email from you, a reminder to go to your site more often.

  246. My husband and I love to cook with Himalayan sea salt. He tops off our scrambled eggs with it right before serving. Delicious!

  247. This is going to sound so crazy but I kid you not this is the BEST marinade… take a steak and coat with sea salt. Then cover with soy sauce. Marinade 10 minutes, then flip meat over and marinade 10 more minutes. Grill. Amazing! And easy.

  248. I haven’t experimented much with salt, although I did sprinkle sea salt on top of homemade chocolate covered caramels and it was delicious.

  249. I love salt….any salt and on almost everything! My husband keeps reminding me about high blood pressure:( I love a truffle infused salt my mother in law gave me for Christmas. I use it in simple dished so the flavor can shine.

  250. I have used sea salt for many years now. I am a diabetic and adding a little sea salt brings out the sweetness of many foods without adding sugar.

  251. Some say that I “salt my salt,” so any specialty salt makes the experience all that more wonderful πŸ™‚

  252. I absolutely love sea salt, for eating and for healing. Last night, my husband and I soaked our hands in warm water with sea salt to help with dry, cracked skin.

  253. I’m a salt-addict. I put it on everything. My favorite is homemade thin-crust pizza with just olive oil, coarse sea salt, mozzarella, and caramelized onions.

  254. I just returned from a trip to France and what did I bring back? Jars of jam and fleur de sel- who needs cheesy t shirts for souvenirs when you have these!?

  255. I made all kinds of flavored salts this year with herbs I grew in my garden. Sage salt and taragon salt are two of my favorites.

  256. My favorite salt is the red alaea sea salt from Hawaii. It is great sprinkled on steak before grilling. My parents first brought some back from a trip in 1991 and I’ve been hooked since!

  257. I adore natural and seasoned salts. I combine two of my favorite flavors, very dark chocolate (70% or higher, often much higher) with salt on a regular basis – pressing semi-coarse grains of grey sea salt into the surface of broken chocolate bars for a classic sweet-salty treat.

  258. I discovered the joys of sea salt about a month ago at a new local shop in town, The Salt Pig. I sampled French Grey Salt, Alderwood Smoked Salt, Fluer de sal, Hawaiian salts of differing colors. Int he end I was amazed at how it actually had a FLAVOR other than saltiness. Mostly it was subtle but way better than the bland iodized salt I have been using all my life. Now I am hooked!

  259. I recently bought some truffle salt and the smell alone is amazing! I put it on all my veggies and it adds a more complex flavor. I love it!

  260. i grew up with my grandmother serving food on salt slabs that she brought back from her travels. i just thought they were pretty!

  261. I love The Meadow and am lucky enough to live near one of it’s brick and mortar locations. It’s a really awesome store.

    I have a love-love relationship with salt. So does my dad. We both get teased for liking food just a bit saltier than most people do. We both have perfectly healthy blood pressure, so I’m not too worried about it. I was recently introduced to salted watermelon and it’s delicious! It’s even better with a salty cheese, like feta.

  262. Citrus salt! Just that bit of tang from lemons, limes or even oranges makes everything a bit more “awake”. I have been fascinated by the salt trend… on my to-do list!

  263. My son, who is an avid traveler, loves to experiment with different salts, so I’m enjoying the fermented foods he makes. If I win, I want to try your recipes soon.

  264. I’ve found salt pretty fascinating since touring the salt mines in Salzburg. For teacher gifts this past holiday season, we made jars rosemary & sage salt and love to put it on popcorn!

  265. I have never made my own salt, but use sea salt and kosher salt for cooking. I’m not a big fan of table salt.

  266. I made salted caramels for the first time last month – yum! Bought fancy fleur de sel for my brother last Christmas but would love to try some myself.

  267. We restocked our salt recently and it was so much trouble. I don’t really know what sets different salts apart so I looked and looked and was stunned by the price differences. Maybe you could talk about what all these salt words really mean.

  268. I have recently learned that there is more than simple table salt πŸ™‚ Curious about making my own salt! How neat πŸ™‚

  269. We were recently gifted some “volcanic salt” from Iceland, only to find that it’s black color was from carbon black pigment, not smoking or volcanic anything. That hasn’t stopped me from wanting to try Icelandic Rhubarb salt.

  270. when my brother was cheffing at the art institute school restaurant i remember this one dish we had. he had 5 different cherry or pear tomatoes split in half and lined up on a plate with a little mound of 5 different salts on one side of each one and and oil on the other side. like a basil oil and a sweet chili oil. you really got to taste the different salts with that dish. my first time having smoked salt.

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