Monday, February 8, 2010

Scaling down the line

We made our last batches of pineapple cumin, cherry pistachio, apple 5-spice, and soy salt.  I'm sorry to see them go despite having a blast trying to blow through each.  We imbibed in margaritas rimmed with pineapple cumin salt last night (arbol chilies lent the heat).  

This week?  Salted sugar cookies with cherry pistachio and apple 5-spice.

The salt fairy in me adores the umami of soy.  It's the indecisive part that can't decide where to sprinkle the dust next. Duck, chicken, pork, brussel sprouts, potatoes, black cod, sole? 

Pork belly or chop, it'll be.     

1 comment:

  1. natural sea salt from the ocean off the Mendocino Coast

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