Feeling a little salty, are we? I have just the cure: The Meadow.
I use salt like most people use oxygen – food just doesn’t pop without it. I’ve been directed to Portland’s The Meadow several times and even sampled a little of their product. The Meadow is a salt specialty shop with over 50 gourmet salts from around the globe. Shangri-La.
As the warm afternoon sun beat down on my thinning hair, I tucked into the salty respite and started tasting. Sel gris, smoked, Cabernet flavored, I could have spent the entire day tasting and re-tasting the salty nuances.
Then the culinary revelation hit: slabs of 500 million-year-old Himalayan salt that you can heat and cook on. For a salt fiend, the concept of cooking ON, not just WITH salt is mind-boggling. Equally nuts is that I didn’t buy one – I have to save something for the next trip…
The salt I’m still thinking about is the Iburi Jio Cherry smoked sea salt. I finished some burgers with it last night, subtle and rich not overly smoked. A close second is the Turkish Black Pyramid sea salt – I like to put the whole flakes on a salad, like mini-salt croutons.