Friday, February 18, 2011
A Chip Off the Old Pink Block
Tomorrow, I hope to have a new video up where I cook on a hot slab of pink Himalayan salt. I've been wanting to try this for a while, and finally found a nice piece of this sexy salt in a neighborhood grocery store. Will it work? Will it crack? Will it be too salty, or not salty enough? Will it taste like Yeti? Stay tuned!
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5 comments:
Ive had a cube of that salt for a few months havent tried it out yet. It looks they same. It says on the package that its 250 Million years old.
surprisingly.. it wont be salty enough!!
i don know.. maybe it was the way i did it.. lets see how you do it.. i always learn new stuff from you.. so why stop now? ;p
btw do you have anything thai up your sleeve?!.. a recipe i mean! :D
im a big fan of the thai cuisine.. and it would be nice to learn something new.. something with coconut milk will be perfect!.. maybe seafood.. and mushrooms too.. ok here's an idea.. coconut soup with seafood.. i'd really love to learn that one! :D
My money's on it tasting like a sweaty sherpa.
Hey, you never know. Sherpa might taste great!
I heard that when the oven is cranked up to maximum the salt helps to seal the moisture in meat and radiate the heat evenly (but you won't get any juice). Lets hope it does not explode.
Hi Chef John! I was wondering if you could tell me what to do with pizza's leftovers? do you have a recipe or something that includes them?
have a nice day!
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