2 of 5 people found the following review helpful
Lifts the Meal to Sublimity,
This review is from: Alessi Coarse Sea Salt, 2.83-Ounce Grinders (Pack of 6) (Grocery)No phantasm, nothing eerie about the friendly, warm mist lifting from the gentle mound. The concise hills, like sandy camels kneeling in petition of an oasis, were baked and split Russet Burbank potatoes sending a steaming waft as a signal for butter, and for salt. A quick slip of a smooth knife delivered a melting slice of yellow cream.
A sprinkle from a common table shaker would not do. Not with a filet recently from the grill waiting. Not with a 1994 merlot resting before pouring. Not with green spring peas buttressing the steak. A plebeian salt could not do.
Salt ground from coarse to useful fell into invisible crevices, engaging the potato into evoking flavor. The filet, the merlot, the peas were better for having shared the plate with the potato. No more can be said for this simple salt's necessity. This is what it does. Nothing more.
May your potato's request be met with salt ground at the moment before dining.
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Showing 1-3 of 3 posts in this discussion
Initial post: Jan 8, 2009 6:26:58 PM PST
D. Blankenship says:
I never thought I would be commenting on a review of salt, but have to admit you nailed this one. We use this product and a similar variety too. Who would figure that it would make so much difference in the taste of things? Go figure.
In reply to an earlier post on Jan 13, 2009 6:54:03 AM PST
It is great on a baked potato. The grinder is a nice feature too. I also use sea salt steaks and roasts, but use standard salt for things like chicken and burgers. There is a big world of salt out there that I have never explored that I am just learning about... salts from different locations. Ever try those?
In reply to an earlier post on Jan 25, 2009 6:21:46 AM PST
D. Blankenship says:
Actually yes. Connie and I have traveled so much that we have run into different salts all over the world..each is unique...it can get almost as confussing as olive oil. You just have to keep trying different salt with different dishes. Pretty neat huh. Is not the world of eating a fascinating place?
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