The Salt of the Earth

You would think from these blog posts that Greg is the one who gets really into his food, but actually it is usually me. I just count this as the influence I've had on him.

My sister read the post about Greg and his love for Kosher salt, and went to a gourmet spice store and bought Greg some really unique salts. There was one called "Fluer de Sel", a pink Himilayan salt, and a BLACK Hawaaiin salt. Greg was giddy. Then he talked to the chef at the hotel who told him about smoked kosher salt. Well, it was so exciting.

So for a meal last week we tried out some salts. Greg made some ribs, which he loves to continue to perfect the method to get them just right, and used the smoked Kosher. We cooked them in the crockpot all day in apple juice and with the smoked Kosher and then at the very end, topped them with BBQ sauce and grilled them for a couple of minutes. Well, they came out GREAT. Tender, sweet, smoky. Good stuff.
We would like to credit the Frasier family from Illinois for the crockpot trick, and we think adding the special salt gave them just the right amount of smokey flavor. Yum!
Then we tried the Hawaaiin salt on our corn, becuase nothing says appetizing like your corn looking like it fell in the dirt. Greg ground the black salt in his mortar and pestle, making it clear that we are total food nerds.
This is how good it was. "Nuf said.