Culinary, Arts, Thread.

#101
#101
malinoisvol said:
Philo Beddoe?:)
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#105
#105
To hear some talk about it, you'd think it'll cure cancer, so no, its not "all that". Bill is correct, there are no significant health benefits.

I use it. It looks good in my glass container sitting in my prep area and in the clear salt mill on my table.

I use coarse sea salt for almost all of my salt needs and the pink I use strictly for a finish seasoning. It sounds good in describing a recipe too.

Is it worth it cost wise? It is to me for what I use it for.
 
#106
#106
I have a jar of Pink Salk I use for finishing and it sounds cool to describe....BUT not as cool as when Behr does it.
But for my Early Bird Friends...they're impressed.
 
#107
#107
Only because I pronounce it correctly and sober, its not "Pank Himlin sawlt".

And, I would never use it on 8.95 Krunchy Perch and coconut sting ray.
 
#114
#114
Boca Vol said:
Seriously, have you ever tried it?
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I tried it once a couple of years ago, just a taste from a spoon. I didn't have it on bread or in a recipe. I have nothing against it, just not anything I'm impressed with.

Plus, I like to make fun of you.
 
#115
#115
Behr said:
I tried it once a couple of years ago, just a taste from a spoon. I didn't have it on bread or in a recipe. I have nothing against it, just not anything I'm impressed with.

Plus, I like to make fun of you.
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Thanks for the info...and the feeling is mutual. :hi:
 
#116
#116
Do you use it for a spread only? Do you get it online or a favorite specialty store? Ever stuffed olives with it?
 
#117
#117
Behr said:
Do you use it for a spread only? Do you get it online or a favorite specialty store? Ever stuffed olives with it?
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I've never tried it. That's why I was asking. It sounds interesting but before I order it online I thought I would ask. I looked at the Fresh Mkt but they didn't have it.
 
#118
#118
Boca Vol said:
I've never tried it. That's why I was asking. It sounds interesting but before I order it online I thought I would ask. I looked at the Fresh Mkt but they didn't have it.
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Well don't listen to me, no one else does. Try it. Since I didn't care for it you'll probably love it.

I like mayo. I don't eat it out of the jar with a spoon, but I like it with onions on my hot dogs. I like a good aioli with blackened items like shrimp. Some here find that disgusting.

Some here like crock pot Mac and cheese and Dr. Pepper marinade for steaks. I find both of those disgusting. TRM has said geoduck is his favorite food, but doesn't eat them. WTF? Lol.

If I ever get a hair, and feel like a spreadable salumi. I'll attempt to make some. I do think it would be good used to stuff some queen olives to drop in a peppar martini tho.
 
#119
#119
Behr, have you ever cooked on a salt plate?

My understanding is, it's like cooking on a plank?
 
#124
#124
I'm gonna sear some tuna on it first, then go the opposite and try some ceviche on it.

I've thought about getting one for years and just never thought I'd use it much. Finally said WTF. Needed a new toy.
 
#125
#125
You guys are on another level than me when it comes to food.

Don't get me wrong, I have traveled a bit and have never been afraid to try something new, and usually found that liked most of it.

The cheese I had in Bulgaria is the best I have ever had and I can't find it anywhere.

With that being said, I grew up on simple, country food and that's what I enjoy. Fried fish, collard greens, sweet cornbread, pinto beans, venison, green beans, okra, fresh corn, you get the idea. We even slaughtered our own hogs.

Simple food, with just enough seasoning to accent the food or flavored with meat such as the pinto beans or the greens, to me, is where it's at.

But some of the food you guys talk about sounds amazing.
 
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