Thursday, August 03, 2006

Why it is not salty at all

The plan was to make some pizza on the grill. As with most plans, things changed, and we were back again in NY. This time upstate, rather then Long Island, but New York nonetheless. We try to cover each end of a state, and New York seemed to be more of a challenge than Rhode Island.

Upstate NY is a beautiful place. We were there for a family event and along the way we had a drink and some appetizers in the town of Skaneateles. The Finger Lakes are fresh water lakes (as far as I know) but it got me thinking about salt water. When it comes to cooking everyone has a fancy salt they bought and have no idea what to do with; either they spent way too much on it (so they never use it) or they use it way too much.

The best bet for salt to cook with has to be plain 'ol Kosher Salt. I like Morton Kosher Salt.

If you are gonna cook with something why not go old school with something that is good on a Biblical scale. The top ways to use kosher salt is probably on steak (beef, or if you are French, I would like to order the cow (inside joke)) or to brine stuff. We can cover brining at a later date. Do a google on kosher salt and you get about 2,470,000 hits!

There are a whole bunch of online and cookbook resources that get into how to salt your steak bla bla bla, so I am not going to get into that. Here is what I will recommend-

When you do get your grill going and you generously salt and pepper the cut of beef, I would follow up with some
rosemary, thyme, sage, and marjoram on each steak.

Even better, I grind equal amounts of salt and pepper and add rosemary, thyme, sage, and marjoram to keep on hand. It kicks ass, no one can place the flavors and it is a great way to set your grilling apart.

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