[Sca-cooks] Has anyone held a salt tasting?
Phil Troy / G. Tacitus Adamantius
adamantius1 at verizon.net
Wed Mar 11 07:13:06 PDT 2009
On Mar 10, 2009, at 8:18 PM, gaylinwalli at gmail.com wrote:
> I'm in the process of compiling my notes on salts from our
> researched time periods. At some point in the future I'd like to
> hold a salt tasting in our barony and passing along those notes in a
> trial run of a more formal class I'd like to teach. I'd be curious
> to know if anyone has held a salt tasting or attended one. Yes, I
> know about the articles in the Florilegium. Yes, I've Googled. Yes
> I've read Kurlansky's book and a host of others.
>
> What I'm really looking for is what people have experienced and what
> they have found most useful or unsuccessful about the salt tastings
> they have attended. Specifically, I'm hoping to teach a mixed group
> of both new and experienced amateur cooks some things about what
> they can accomplish with various kinds of salts and how they can
> apply that knowledge in the context of cooking feasts or dinners or
> even just dishes that we research.
>
> Can't wait to hear about your experiences,
Just one: Do not, do not, do not, use Indian black salt in pork
sausages. It is very bad and will exact a terrible vengeance upon you.
Adamantius
"Most men worry about their own bellies, and other people's souls,
when we all ought to worry about our own souls, and other people's
bellies."
-- Rabbi Israel Salanter
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