Wednesday, May 18, 2005

Maldon Sea Salt

"Pure flaky crystals... the chef's natural choice" is what it says on my newly acquired box of Maldon Sea Salt.

Purchased at Williams Sonoma in New Orleans last week, I used it for the first time last night and I gotta say

that all the hype I've been reading about "the pyramid-shaped soft flaky crystals..." is undeniably spot-on.
Those flakes are ...well... flaky, crunchy, big, pure white and taste deliciously of the sea.

3 comments:

  1. Hi Christine.

    Where is the Beet recipe?

    ReplyDelete
  2. We have some beets that we need to use up.

    ReplyDelete
  3. publishing cookbooks2:47 PM, November 02, 2005

    Hi christine
    Look, I hope you don't mind, but I found your blog using how to cook as a search term. I'm trying to find original articles and recipes for my cooking websites.

    I can and do use the article directories, but much of the stuff in them is hardly original and gets widely used. I'm hoping to persuade people like you, who have an interest in cooking, to contribute as well. I use a wide variety of articles and styles - just so long as it's food orientated - and I think the kind of things you write about in this post would be very popular :0)

    The quid pro quo is a link back to your blog - or website if you have one. If this doesn't interest you, please forgive the intrusion. If it does, I look forward to hearing from you.

    Best wishes
    Michael Sheridan

    ReplyDelete

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