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Curzio's Salt Collection
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Dear Friends:
For several years now I have been using exclusively Celtic sea salt in my kitchen. I use the large grains (sale grosso in Italian) in all my cooked dishes, while I flake the dried-out salt grains with a ceramic grinder on top of eggs, or in salads and raw vegetables. |
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In this newsletter you will learn about my latest discovery: the Hawaiian Alaea Pink sea salt. |
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Hawaiian Alaea Pink sea salt |
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Organic Celtic sea salt |
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What can be organic in sea salt? I'm not sure I know how to answer this question because salt is a molecule composed of several elements - but not Carbon which makes a molecule organic. Celtic sea salt, AKA grey salt or dirty salt, is available "moist". The 14% moisture may contain organic elements. I keep my salt in a sealed container to keep the moisture in the salt. If you put a couple of table spoons on a dish to dry out, you can then grind or flake the grains for use on fresh vegetable.
Organic may nowaday also mean "harvested with a non-disruptive method". Click here for more info on Celtic sea salt.
What is different in the Hawaiian Pink sea salt? First, this salt is dry. The pink color is due to red clay powder mixed to sea salt. The clay powder adds minerals and a particular flavor to the salt.
I put it in my grinder and have flaked it over my eggs. GREAT!! It's a keeper. |
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First I "flaked" a little salt with the ceramic grinder, |
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... then I sprinkled a few more grains on the eggs ... to taste. |
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The dish above is my breakfast garbage plate (the garbage plate is a Frank's Diner specialty that I have adopted as my daily breakfast). I'm taking pictures of my breakfast through the seasons to build a web page with the colors of my garbage plate. This early July version has fresh peas and Kennebec white potato, with GOOD eggs on top.
Use sea salt to brush your teeth!
That is what Patti Eder recommends ... click here to read more about that.
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Do you have any family and friends that would like to receive our newsletter?
Forward this link; it will take them to the free subscription page.
http://www.curzio.com/N/subscribe.htm
If you need help subscribing please drop us a note; we can do that for you.
We hope you enjoy receiving our newsletter and will forward it to your friends and family. We appreciate your help in spreading the word about our activity.
Looking forward to meet you at the Kenosha HarborMarket this Saturday, or some day.
Your friend will be under the white tent,
Curzio
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Go to our home page - recipes - Ask a question
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