Things that are making you happy*******food and drink edition******

[alexg]

Eleven Madison Park's Egg Nog. Goddamn.

 

[impolyt_one]



I worked in some of the fanciest kitchens on the planet and there was only one in which we used more than fine grain and maldon. WIth maldon you can do whatever you want.
Another I was at just had some of that red **** from hawaii that we used to put on top of a poached quail egg.

How about smoked salts? Do they taste like anything? I have been eating these expensive little tomatoes at home lately and they need a little salt to dip them in - at restaurants here they have a dirtier looking fine grind salt that tastes great with stuff like this, but I don't know what it is or where it's from, but it's likely something local and processed in a specific traditional way. Guerande grey or Maldon, which I have at home, just don't taste as nice it seems.

 

[ama]



How about smoked salts? Do they taste like anything? I have been eating these expensive little tomatoes at home lately and they need a little salt to dip them in - at restaurants here they have a dirtier looking fine grind salt that tastes great with stuff like this, but I don't know what it is or where it's from, but it's likely something local and processed in a specific traditional way. Guerande grey or Maldon, which I have at home, just don't taste as nice it seems.

Smoked salts have a unique taste. I like both smoked salt and smoked pepper, the later more

 

[Rambo]



To celebrate no more work for the rest of the year, 2 oz score of Osetra.
And then out for 2:1 wings at a greasy spoon.

As the resident poor in this thread, this poast both delights and disgusts me. For shame!/that-a-boy!

 

[SField]



How about smoked salts? Do they taste like anything? I have been eating these expensive little tomatoes at home lately and they need a little salt to dip them in - at restaurants here they have a dirtier looking fine grind salt that tastes great with stuff like this, but I don't know what it is or where it's from, but it's likely something local and processed in a specific traditional way. Guerande grey or Maldon, which I have at home, just don't taste as nice it seems.

Smoked salts are different because they've been smoked. Personally I'd like to add smoke more directly, because then you can salt independently and then control the level of salt and smoke separately. You relinquish control using a product like that, but I mean, eat whatever makes you happy. I'm sure I'd like it.

 

[KJT]

Although I'm on the verge of the verge of sounding like a fan-boy, it's pretty cool we have a resident cooking expert in foodguy.. I was looking trough a cookbook today that referenced Russ Parsons's technique in a recipe and I couldn't help being exited thinking that I "talk" to him on a fairly regular basis online. Pretty damn cool.

 

[Kid Nickels]

speaking of salt I just picked this up the other day on a whim. It's Himalayan salt...supposedly super pure and over 250 million years old. Has anyone tried this (I haven't even opened it yet). Or is this just some marketing bullshit?

 

[Kid Nickels]

oh and my Graeter's Peppermint Stick ice cream..... its got me all Christmasy from the inside out!

 

[impolyt_one]



speaking of salt I just picked this up the other day on a whim. It's Himalayan salt...supposedly super pure and over 250 million years old. Has anyone tried this (I haven't even opened it yet). Or is this just some marketing bullshit?

had some of that. It doesn't taste much different than any other salt. It's pretty, though.

 

[itsstillmatt]

I have a japanese smoked salt I really like.

 

[kwilkinson]



Although I'm on the verge of the verge of sounding like a fan-boy, it's pretty cool we have a resident cooking expert in foodguy.. I was looking trough a cookbook today that referenced Russ Parsons's technique in a recipe and I couldn't help being exited thinking that I "talk" to him on a fairly regular basis online. Pretty damn cool.

Am I not considered a food expert?

Totally kidding. I agree it's awesome having FG on here.

 

[SField]



speaking of salt I just picked this up the other day on a whim. It's Himalayan salt...supposedly super pure and over 250 million years old. Has anyone tried this (I haven't even opened it yet). Or is this just some marketing bullshit?

Probably one of the biggest culinary gimmicks around about 10 or so years ago.

 

[foodguy]

aw thanks guys. sometimes i feel like expert=somebody who stayed too long at the party when everybody else had the good sense to leave.

 

[Piobaire]



Although I'm on the verge of the verge of sounding like a fan-boy, it's pretty cool we have a resident cooking expert in foodguy.. I was looking trough a cookbook today that referenced Russ Parsons's technique in a recipe and I couldn't help being exited thinking that I "talk" to him on a fairly regular basis online. Pretty damn cool.

You're such a fanboi!

aw thanks guys. sometimes i feel like expert=somebody who stayed too long at the party when everybody else had the good sense to leave.

Seriously, love having you around here.

We have a light carved out of that Himalayan salt. Seriously college weed smoking-esque thing.

 

[Bhowie]



You're such a fanboi!
Seriously, love having you around here.
We have a light carved out of that Himalayan salt. Seriously college weed smoking-esque thing.

GOBI!