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cooking tip - kosher salt


bouche
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Have you tried the salt of salt - Fleur de Sel? It's from France, harvested from beds of seawater by hand, obscenely expensive but it tastes unlike any thing else. It's better just on it's own rather than for cooking, on asparagus with some butter for example. I tend to use sea salt because it can be used in a shaker, or anything that is better than iodized table salt.

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Here is a crazy plan ,Will get some Rabi to bless this , sell it for way more then people can use more volume and get less salt taste.What a brilliant scam , I worked in high end dining for years and it is always amazing how foodies can be drawn in to the flavour of the day.(no pun intended)

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