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Gourmet salts

foodguy

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as others have said, it's all about texture and pop. But how many do you really need? maybe a couple. at TFL they used to do a "salt presentation" with their torchon ... 7, maybe 11, different kinds of salt explained ad nauseum while you were waiting to tuck in. pretension or making fun of pretension? or, more accurately, probably, how many people got the joke?
 

itsstillmatt

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Originally Posted by foodguy
as others have said, it's all about texture and pop. But how many do you really need? maybe a couple. at TFL they used to do a "salt presentation" with their torchon ... 7, maybe 11, different kinds of salt explained ad nauseum while you were waiting to tuck in. pretension or making fun of pretension? or, more accurately, probably, how many people got the joke?
I would prefer they skipped the salts and the joke, and seasoned their "torchon" in the kitchen.
 

Thomas

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Originally Posted by Douglas
i would like to sample this salt:

angelinajoliesalt.jpg


ew. sharp ****.
 

Thomas

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Originally Posted by kwilkinson
Gourmet salts are all about texture buddy.

So the pillow-lips would be a foie, and the sharp **** would be the salt then? Hmmm.
 

TheButler

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3696717786_9ec3c8ec30.jpg

Again I ask, see? The contrasting colours are an important visual element even if it would all taste the same.
 

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