"merryb" > wrote in message
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On Apr 24, 4:35 pm, "gunner" > wrote:
> "merryb" > wrote in message
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> On Apr 24, 12:09 pm, "Giusi" > wrote:
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> > "merryb" > ha scritto nel

"Interesting idea!! I'll have to try that. No problem with the salt
dissolving fronm the moisture from the zest?"

No, it "mummifies" quite well in a few days, then you can take the zest and
grind it up and reintroduce it to the salt if you want. Still have a bit of
problems in working on a bacon flavored sea salt

Been experimenting with it since I read it in Jaden's Steamy kitchen blog.
http://steamykitchen.com/blog/2007/0...lavored-salts/.
But when you think about it we have been doing this finishing salt in one
form or another all along. Had a batch of Pink Peppercorns as well as
Szechwan peppercorns along with several brands of sea salts, key limes,
lemons, oranges so I decided to give it a try. Recently have done a chile
lime alder smoked sea salt, quick pulsed in the spice blender to make it
bit finer for the table. Really good on such as grilled meats, chicken and
corn.

Let me know if you come up a fav blend