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| General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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05-10-2007, 06:41 AM
posted to rec.food.cooking
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REC: Saffron Alioli (Spanish)
http://www.epicurious.com/recipes/food/views/230773
I tried this with the RealSalt that Om sent me, and found it to be a tad *too* salty........ but still very palatable (after adding more mayo). Havta remember to use about 2/3rds when using RealSalt!! I doubled the amounts in the recipe. 
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05-10-2007, 10:51 AM
posted to rec.food.cooking
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Saffron Alioli (Spanish)
"PeterLucas" wrote in message 0.25... http://www.epicurious.com/recipes/food/views/230773 I tried this with the RealSalt that Om sent me, and found it to be a tad *too* salty........ but still very palatable (after adding more mayo). Havta remember to use about 2/3rds when using RealSalt!! I doubled the amounts in the recipe. Hmm -- I've used RealSalt for years. I'm the opposite. When I'm baking and use Haines sea salt, the grains seem more uniform and close together, so I will mentally contemplate using less sea salt than RealSalt. Dee Dee
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05-10-2007, 05:11 PM
posted to rec.food.cooking
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Saffron Alioli (Spanish)
"Dee Dee" wrote in
: "PeterLucas" wrote in message 0.25... http://www.epicurious.com/recipes/food/views/230773 I tried this with the RealSalt that Om sent me, and found it to be a tad *too* salty........ but still very palatable (after adding more mayo). Havta remember to use about 2/3rds when using RealSalt!! I doubled the amounts in the recipe. Hmm -- I've used RealSalt for years. I'm the opposite. When I'm baking and use Haines sea salt, the grains seem more uniform and close together, so I will mentally contemplate using less sea salt than RealSalt. Peter........ still adjusting the salty part of his taste buds :-) (I've been a Maldon man for the last 8 years)
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05-10-2007, 06:22 PM
posted to rec.food.cooking
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Saffron Alioli (Spanish)
"PeterLucas" wrote in message .25... "Dee Dee" wrote in : "PeterLucas" wrote in message 0.25... http://www.epicurious.com/recipes/food/views/230773 I tried this with the RealSalt that Om sent me, and found it to be a tad *too* salty........ but still very palatable (after adding more mayo). Havta remember to use about 2/3rds when using RealSalt!! I doubled the amounts in the recipe. Hmm -- I've used RealSalt for years. I'm the opposite. When I'm baking and use Haines sea salt, the grains seem more uniform and close together, so I will mentally contemplate using less sea salt than RealSalt. Peter........ still adjusting the salty part of his taste buds :-) (I've been a Maldon man for the last 8 years) I believe I've had that before -- I'm going to look out for it for a change of pace. Thanks. It's on my list of stuff to look for while I'm shopping. Dee Dee
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06-10-2007, 03:05 AM
posted to rec.food.cooking
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Saffron Alioli (Spanish)
"Dee Dee" wrote in
: Peter........ still adjusting the salty part of his taste buds :-) (I've been a Maldon man for the last 8 years) I believe I've had that before -- I'm going to look out for it for a change of pace. Thanks. It's on my list of stuff to look for while I'm shopping. Good luck in your search, but it can be got over there. http://slate.com/id/2117243/ Quite and interesting read on a 'salt tasting' :-)
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