[Sca-cooks] Re: Icelandic Smoked Salt

[Stephanie Ross]

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Nanna wrote:
It isn't called smoked salt in Icelandic <snip>Another frequent method was to gather seaweeds and dry them. They were then
burned and the salty ashes used to preserve food. This was called "black
salt" and was used when nothing else was available, but of course the food
was contaminated with ash and grits."

I'm surprised they didn't powder the dried seaweed and sprinkle it over the food. But, it was a source of free fuel, and probably more precious as such.

Aislinn
"Of the Good in you I can speak, but not of the Evil.  For what is Evil but Good -  tortured by its own hunger and thirst?  When Good is hungry, it seeks food , even in dark caves, and when it thirsts, it drinks even of dead waters." - Kahlil Gibran
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