As one of the Cooks in our household, I am always looking to see what I can add to our meals to make it more flavorful and attractive for the eyes as well as the palate. For years, I have flavored our meals with different herbal blends and have done away with salt, even though I let my guests season it to their liking - until now.
I have recently used a Yakima Applewood Smoked Sea Salt on boneless porkchops and I have to say that it was wonderful and reminded me of the days we have gone 18th century camping and roasted our meats in our reflector oven. Since the meat roasts due to the heat, and smoke of the fire, it gives it a lovely smoked scent and flavor, without tasting bitter. Now that it is November, our gear is packed, but the scent of the smoke bring back great memories with great friends by the firepit. The Yakima salt will satisify the urge to be outdoors, while staying inside during the cold winter months ahead.
We also have 2 different pink salts - one from Bolivia and a Himalayan pink/rose sea salt. Both are coarse, and would look inviting in a salt mill, for your guests to use. The La Baleine is a all natural white salt that is harvested in France since the times of the Romans and the Alaea Hawaiian sea salt has "Alae " clay that adds flavor and color to traditional Hawaiian dishes. This salt has also been used for blessing tools and canoes as well as for medicinal purposes thoughout the ages.
Check out our seas salts or herbal blends at:
http://www.bayberrymeadow.etsy.com/. If you have a recipe that you enjoy using sea salt, let us know.
