[Sca-cooks] Has anyone held a salt tasting?

[Phil Troy / G. Tacitus Adamantius]

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