Granulated Sea Salt on ... Ice Cream!
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I love salt with sweet and pepper, too. We got some Hatch chili lime cream sandwich cookies that are terrific.
Salted caramel sauce is a favorite topping here. Melt about a cup of sugar. Bring it to the desired brownness (using a thermometer is recommended) and stop the browning by stirring in three or four tbsp. of butter, three or four tbsp. of cream, and 1/2 to one tsp. of salt. Store in fridge if any is left.great on ice cream or on apple pie.
Salted caramel sauce is a favorite topping here. Melt about a cup of sugar. Bring it to the desired brownness (using a thermometer is recommended) and stop the browning by stirring in three or four tbsp. of butter, three or four tbsp. of cream, and 1/2 to one tsp. of salt. Store in fridge if any is left.great on ice cream or on apple pie.
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I have seen people salt ice cream, but I don't do it myself. Some Ben and Jerry's flavors are rather salty out of the container.
My father salts his watermelon and it is really good.
Cheers,
BSR
My father salts his watermelon and it is really good.
Cheers,
BSR
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7,063 Posts
In the drlivingston household, we primarily use Himalayan pink salt in place of table salt. It contains all of those wonderful trace elements that are missing from the standard, over-processed Morton's stuff. That being said, we have some Hawaiian black lava salt (the activated charcoal content is great for digestion) that we sprinkle on some desserts. It provides a beautiful balance to the sweetness of the dishes.
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LOL, at some point in the past someone told SWMBO that sea salt did not bring with it the potentially negative health effects associated with other salt sources. Consequently, on our table, it is sea salt that is most often to be found! 
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It's less processed and therefore has a different flavor, though I'm doubtful of its health benefit vs. table salt.LOL, at some point in the past someone told SWMBO that sea salt did not bring with it the potentially negative health effects associated with other salt sources. Consequently, on our table, it is sea salt that is most often to be found!
I figure we get enough iodized salt in prepared foods. Except for Diamond Crystal for cooking I use a lot of sea salts. They have very subtle taste differences, but the texture differences are notable. I recommend either Maldon or Halen Mon to kick entrees up a notch. The big pieces on an MR NY strip are wonderful. Also great sprinkled on a salad.
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Shaver:
Is your aversion to salt a taste or health factor? If it's health, then the report that salt raises blood pressure was erroneously based on a faulty 1957 study.
Read these:
https://www.google.com/search?q=sal...rome..69i57.6780j0j7&sourceid=chrome&ie=UTF-8
Is your aversion to salt a taste or health factor? If it's health, then the report that salt raises blood pressure was erroneously based on a faulty 1957 study.
Read these:
https://www.google.com/search?q=sal...rome..69i57.6780j0j7&sourceid=chrome&ie=UTF-8
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One that keeps going around and around, even in doctors' offices. BTW, cholesterol in your blood doesn't come from your diet. It's part of your body's immune system and is manufactured in your liver. Enjoy some salt on your scrambled eggs.
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Salt is a taste to which one may easily become inured - use sparingly to enjoy the full impact.
Low sodium intake is but an aspect of a wider approach to my diet.
Our bodies, our brains, can exist almost indefinitely on a diet of food which lacks suitable nutritional value. However, in such circumstance, metabolic function may be significantly impaired.
I follow a regime of restricted calorific intake (randomised controlled trials indicate that the effects of this practice may subdue the onset of age related disorders whilst enhancing longevity) and also eschew many of those comestibles categorised as 'convenience foods', ready meals, takeaways, and junk food in general.
An excess of heavily processed foods, trans fats, hydrogenated oils, and simple carbohydrates, contained within the modern diet has contributed to a marked increase in a range of health issues across the UK population - with almost 70% of adults and 25% of children now being categorised as obese according to recent Public Health England statistics.
The obvious results of obesity (diabetes, coronary failure, arthritis, acne etc) tend to be those most openly considered but the affects of diet on mood, motivation, cognition and the functional structure of the brain are, although less discussed, equally important to me.
The Codex Alimentarius is a bare minimum to which the 10 manufacturers who, by and large, control global food and beverage production may adhere - as long as their products don't kill you within 24 hours it's ok.
Du bist was du isst.
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