Food

I like the flakes too, as well as flavored salts, or even better artisanal salt
I guess I'm just against that thing called table salt - esp in the US

also - put a few rice kernels in your salt to stop it absorbing moisture

Artisanal salt?

I've got some magic artisanal beans in my pocket, interested? And a sweet Rapha jersey made from invisible thread, PM me...

stowford?

Plz...

O rly?

http://www.artisansalt.com/

maybe you can make an artisanal magic beans stew? don't put too much salt tho

logo's a dolphin... fuck dolphins... smug twats... YOU'RE A FISH THAT CAN JUMP.

It's just such a wanky term, etc... I know what traditionally made salt is, we make loads of it in Galicia...

Hilarious!

Equally brutal is they iconic dead lion...

All this salt ignorance., and this place calls itself the food thread....pfft!

http://www.seriouseats.com/2013/03/ask-the-food-lab-do-i-need-to-use-kosher-salt.html

This is why I was talking about densities. And it will explain what kosher salt is.

YOUR dense!!! #etc

http://biblehub.com/nasb/judges/14.htm

So we are good if we weight the salt rather than using volume to quantify it.

Also @>>>>>> the article refers to the artisanal salts as "fancy" not sure which is more proper. I just translated from the Italian word we use for it, forgive me for that.

Speaking of salt, has anyone been cooking on salt blocks? Given how many ppl on here like bbq-ing the odds are quite good

I like serving salt like this...

And on the subject of brining, J. Kenji has his usual science based testing.

the food lab the truth about brining

@dancing james you seem like someone with enough drive and patience to use some pink salt slabs in you bbq adventures, no?

But why would you want to do it?
Part of the pleasure of cooking on charcoal is that the juices/fats drip through, burn and flavour the meat. All that even-heat-distribution thing is piffle, again part of the skill/pleasure of charcoal grilling. @giofox88

Curiosity, mostly

cooking on salt blocks?

I've done it once... it was a bit salty

^ monocle

eta: stupid new page

not tried it myself

Mm interesting, what about heat retention? Better than cast iron?

Yes. Cp is higher according to this.
http://www.engineeringtoolbox.com/specific-heat-capacity-d_391.html

But iron more dense... so in real world prob not

But thinner typically so prob yes