Saturday, February 25, 2006

I probably shouldn't be writing about this today. At the start of the new year, I had resolved to start cooking more. I have been watching FoodNetwork to learn basics and bit by bit, stocking my kitchen. And I have to say, I've been cooking two new recipes per week. However, with the stress of revisions, reading Rita books and all the deadlines on my plate, I'm going to opt out of cooking this week and get ready-made meals.

However, I have been fascinated with all the kinds of salt. Now I'm a Morton's girl, growing up with the blue container in our kitchen. I still have Morton's on hand. However, I've learned that some chefs use kosher salt, others sea salt. So now I have both on hand for recipes. So far I haven't developed the refined taste buds to tell the difference, but supposedly the type of salt you use does impact on the flavor of the meal.

Once upon a time table salt was table salt. Go figure.

:) Carol Stephenson


Mary Stella said...

There's a catalogue from California where the guy extols the virtues of gray salt, pink salt, various other varieties of salt. Yeesh. I have a small grinder of sea salt and good old Morton's.