R.R.
Full Access Member
- Joined
- Apr 29, 2014
- Messages
- 800
- Reaction score
- 321
- Location
- Dripping Springs, Texas.
- Hardiness Zone
- 8b
Wow, people come up with some good ideas! I think I'm gonna try this one, at least once 
"Full disclosure: I have an entire shelf devoted to different salts in my kitchen. But, even if you don’t have a double digit-sized collection of salt, I would still argue that you should make this: It’s the perfect summertime salt. The tomato flavor is definitely there (and yes, it does make fresh tomatoes taste even more tomato-y), but don’t let that constrain you when you're thinking about how to use it. I’ve been enjoying it sprinkled over everything from eggs to corn on the cob. Next, I'm planning to use it to rim glasses for Bloody Marys. I’m certain you’ll admire its pretty pinkish-red color anytime you set out a little cellar of salt—like to accompany fresh radishes with butter."
Click here to read the whole thing (recipe included).
"Full disclosure: I have an entire shelf devoted to different salts in my kitchen. But, even if you don’t have a double digit-sized collection of salt, I would still argue that you should make this: It’s the perfect summertime salt. The tomato flavor is definitely there (and yes, it does make fresh tomatoes taste even more tomato-y), but don’t let that constrain you when you're thinking about how to use it. I’ve been enjoying it sprinkled over everything from eggs to corn on the cob. Next, I'm planning to use it to rim glasses for Bloody Marys. I’m certain you’ll admire its pretty pinkish-red color anytime you set out a little cellar of salt—like to accompany fresh radishes with butter."
Click here to read the whole thing (recipe included).