On Sun, 27 Apr 2008 09:38:21 -0700, "gunner" >
wrote:

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

how do you use your szechuan pepper salt? i've been thinking of
making some.

your pal,
blake